tag:blogger.com,1999:blog-35386607963330226262024-03-19T05:31:03.856-07:00Reshmi's Foody Worldsimple recipes of mine...the way i cook...isn't it easy..isn't it yummy yummy!Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-3538660796333022626.post-7615909844322430802014-08-16T02:05:00.000-07:002014-08-16T02:09:03.829-07:00JALEBI/JILEBI (INSTANT)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZSMnIl2xIOHXPqziosXkFyemqB3zQI_pnL0UE4x5-CRRDiFYRWdiYOBAa2-SnvVtunxAtr15TOeaDCrkkbUGvLcakDppbGFeXZ4erUeHeG4VbH3HJ-4ROGbQ0mWGcxL7lxy8OYeF-ldT/s1600/WP_20140813_006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZSMnIl2xIOHXPqziosXkFyemqB3zQI_pnL0UE4x5-CRRDiFYRWdiYOBAa2-SnvVtunxAtr15TOeaDCrkkbUGvLcakDppbGFeXZ4erUeHeG4VbH3HJ-4ROGbQ0mWGcxL7lxy8OYeF-ldT/s1600/WP_20140813_006.jpg" height="179" width="320" /></a></div>
<strong></strong><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">All Purpose Flour<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 4;"> </span>-
½ cup</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Corn Flour<span style="mso-tab-count: 5;"> </span>-
1 tsp</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Eno Fruit Salt<span style="mso-tab-count: 5;"> </span>-
1/2 tsp</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Vinegar or Lime Juice <span style="mso-tab-count: 4;"> </span>- ¼ tsp</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Dahi or Yoghurt<span style="mso-tab-count: 5;"> </span>-
1 tsp</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Water <span style="mso-tab-count: 6;"> </span>-
6 tbsp</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Food color (lemon yellow)<span style="mso-tab-count: 3;"> </span>- a pinch</span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Refined Oil<span style="mso-tab-count: 5;"> </span>-
as needed</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">9.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">For Sugar Syrup:</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">10.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Sugar<span style="mso-tab-count: 6;"> </span>-
¾ Cup</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">11.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Water<span style="mso-tab-count: 6;"> </span>-
1/3 cup</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">12.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Saffron <span style="mso-tab-count: 6;"> </span>-
a pinch</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">13.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Rose water (optional)<span style="mso-tab-count: 4;"> </span>- ½ spoons</span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">14.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Cardamom powder<span style="mso-tab-count: 4;"> </span>-
a pinch</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoListParagraph" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">15.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Preparation:</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">16.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">In bottom thick pan add sugar and water, stir
this continuously, when it comes boil, put the flame into medium heat and stir
it until it becomes a thick and sticky consistency. Simmer it and add cardamom
powder, rose water and saffron a pinch when it becomes boil .And switch off the
flame and keep it aside. Let it to be cool.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">17.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">In a Bowl ,Add All Purpose Flour ,add corn flour
,yoghurt ,give a nice mix it ,then add vinegar ,slowly add water into it and
stir it ,then add yellow food color ,and mix it. The batter should be in a
creamy consistency. Then add eno fruit salt finally and mix it.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">18.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Pour this batter into a sauce bottle.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">19.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Take a<span style="mso-spacerun: yes;">
</span>Frying Pan<span style="mso-spacerun: yes;"> </span>add any refined oil in
it ,allow it to get hot ,When the oil gets hot ,slowly pour the batter into the
hot oil and fry it both the sides about 2 minutes and take it out and keep it
in a paper towel for few seconds ,allow it to cool and again<span style="mso-spacerun: yes;"> </span>put this jalebi into<span style="mso-spacerun: yes;"> </span>the sugar syrup and flip both the sides and
take it out to serve in a plate.</span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">20.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Serve it hot or cold.</span></div>
Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com2tag:blogger.com,1999:blog-3538660796333022626.post-11673298730337184312013-03-29T02:55:00.003-07:002013-03-29T02:55:48.593-07:00"PEPPER BEEF ROAST WITH CHILLY"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkmJjIATmw9RAum1pnuCfCf0PDV4rg_z7uZZlOpRVE83b3Or2WNpbmbJuwZmcFoOiA20lOgBw9_A2JSljxx6f6z38DGZqcOX8esAecam6iMXbQmllP2A-1vqkfBLIvjZh282iHjrMd6xT/s1600/29032013852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkmJjIATmw9RAum1pnuCfCf0PDV4rg_z7uZZlOpRVE83b3Or2WNpbmbJuwZmcFoOiA20lOgBw9_A2JSljxx6f6z38DGZqcOX8esAecam6iMXbQmllP2A-1vqkfBLIvjZh282iHjrMd6xT/s320/29032013852.jpg" width="320" /></a></div>
<strong>1. Beef(Cut into Square Pieces) -1 kg<br />2. Pearl Onions( cut into square pieces) - 3 nos<br />3. Green Chilly(Slitted) - 3 no s<br />4. Ginger Paste - 2 tsp<br />5. Garlic Paste - 2 tsp<br />6. Turmeric Powder - a Pinch<br />7. Pepper powder - 2 tsp<br />8. Kashmiri Chilly Powder - 1tsp<br />9. Fennel Powder(saunf Powder) - 1/2 tsp<br />10. Garam Masala - 1 tsp<br />11. Curry Leaves - 1 spring<br />12. Coriander leaves (for garnishing)<br />13. Salt -as required<br />14. Refined oil - 3 tbsp</strong><br />
<br /><strong>⦁ How to Prepare:</strong><br />
<strong><br />⦁ First Clean and cut the meat into square Pieces and put the meat in a pressure cookerand add a pinch of turmeric powder ,2 tsp of ginger paste ,2 tsp of garlic paste ,1 tsp of pepper powder ,1/2 tsp of garam masala and salt .<br />
<br />⦁ Close with the lid for cooking no need to add water , it will take 5 to 10 visils for the complete preparation and keep it aside after cooking.<br />
<br />⦁ In a bottom thick pan ,add 3 tbsp of refined oil ,when its get hot add ,the cut pieces of pearl onion ,1/2 tspof fennel powder , curry leaves ,slitted green chilly ,pepper powder about 1 tsp and saute it well ,it will turn to a golden brown in color ,then add the cooked beef (meat) into this texture and mix it well ,add 1 tsp of garam masala and saute again and also add the required salt to taste and mix it and put it ona high flame for 5 mints more to become a roasted texture. after that switch off the flame.<br />
<br />⦁ Serve it in a palate garnish with coriander leaves and ready to have it with roti,chappathi or rice.</strong><br />
<strong> </strong>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com2tag:blogger.com,1999:blog-3538660796333022626.post-31003823290659304622011-11-05T01:51:00.000-07:002011-11-05T01:55:42.212-07:00PESHWARI CHICKEN(A MUGHAL DELIGHT/MUGHAL DISH)<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-yVAyxOifY_ua5Eg2YAWsZRjWU6Up1StQc623fkFVIf7XSpysaOYNbaiueU7u3QpgyVyslnNihRmLBAZZTR9iz8fz-V0fmL91nnvXkrG4xxpKqBBwDWeyKJHDLBKCxcGcFhPOjwv-cAk/s1600/Image0565.jpg"><img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5671432258486338338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-yVAyxOifY_ua5Eg2YAWsZRjWU6Up1StQc623fkFVIf7XSpysaOYNbaiueU7u3QpgyVyslnNihRmLBAZZTR9iz8fz-V0fmL91nnvXkrG4xxpKqBBwDWeyKJHDLBKCxcGcFhPOjwv-cAk/s400/Image0565.jpg" /></a><br /><div><strong>1. Chicken(medium cut pieces) - 1 kg<br />2. Red chili Powder -1 tabs<br />3. Coriander Powder - 1 tabs<br />4. Black pepper powder - 1 tsp.<br />5. Cumin Powder - 1/2tsp<br />6. Saunf -1/4 spoon<br />7. Fenugreek Powder -1/4 spoon<br />8. Cardamom pods -3nos<br />9. Cloves - 3 no s<br />10. Cinnamon stick - 2 piece<br />11. Turmeric Powder -1/2 tsp.<br />12. Pearl Onions(very thinly sliced) -2 cup<br />13. Ginger - 2 tabs<br />14. Green chilly - 6no s<br />15. Yoghurt - 3/4cup<br />16. Lemon juice - 2 tsp.<br />17. Ghee -1/4 cup<br />18. Salt - to taste<br />19. Coriander leaves(finely chopped) - 2 springs<br /><br /> How to Prepare:<br /><br />1. Clean the chicken and cut at a medium size pieces.</strong></div><strong><div><br />2. In Blender, add Red chili Powder, Coriander Powder, Pepper Powder, Cumin Powder, Saunf, Fenugreek, Cardamom, Cloves, Cinnamon stick, and turmeric powder, with a little bit of water and blend it well to get a smooth thick paste and keep it aside.</div><div><br />3. In the same blender add pearl onions thinly sliced ,ginger and green chilly just whip it to become a crushed texture and take this texture and the abovementioned smooth paste apply this to the chicken pieces by adding ,yoghurt ,salt ,lemon juice and little ghee mix it well ,and keep this marinated chicken pieces covered for 2 hours.</div><div><br />4. After 2hours ,In bottom thick kadai or in a nonstick pan ,add ghee and put the chicken pieces into it at a medium flame for 15to 30 minutes covered ,in between sauté it .</div><div><br />5. After half an hour, it will become a semi gravy type.</div><div><br />6. You can garnish it with freshly chopped coriander leaves or by deep fried pearl onions on the top of it.</div><div><br />7. Serve hot with Rice, roti, chapattis or Nan.</div></strong><div></div></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com28tag:blogger.com,1999:blog-3538660796333022626.post-16868035959915279942011-10-21T19:05:00.000-07:002011-10-21T19:11:17.924-07:00APPLE CANDY/APPLE PUDDING WITH CRUSHED NUTS AND PISTACHIOS.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi69FvvzFh-FrMILuNC3ZM3xWXmsy63VbJ1uY_7SA6Ym81o99hWxYgadjuT_h5V1ypdu8WEJCEpHyPpa7y5c3jvKxkF7WiO69pCXnJEaAKMb2daEh9U0C9zAkMWZrqCv_IqEBEkEKXMtXx/s1600/Image0840.jpg"><img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5666132988720420738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi69FvvzFh-FrMILuNC3ZM3xWXmsy63VbJ1uY_7SA6Ym81o99hWxYgadjuT_h5V1ypdu8WEJCEpHyPpa7y5c3jvKxkF7WiO69pCXnJEaAKMb2daEh9U0C9zAkMWZrqCv_IqEBEkEKXMtXx/s400/Image0840.jpg" /></a><br /><div><strong>Apple pulp -4 no s<br />Gelatin (dissolved in a ½ cup of cold water) -2 tabs<br />Powdered sugar -6 tabs<br />Apple essence/vanilla essence -1 tabs<br />Nuts, almonds Pistachios (crushed) - ½ cup<br />Ghee - 3 tabs<br /><br /><br />HowtoPrepare:<br /><br />NB: For apple pulp –Take 4apple, Peel it, remove the seed, and add little bit of water and in a mixy or blender blend it well; you will get thick apple pulp.<br /><br />1. In a bottom thick nonstick pan, add 3tabs of ghee, when it gets hot add this apple pulp into it and stir well to become a thick texture.</strong></div><strong><div><br />2. When it cooks half, add the gelatin mixture and mix well. Suddenly add the powdered sugar and stir it again, in this add apple essence or vanilla essence and mix well until it becomes a thick texture and switch off the flame.</div><div><br />3. In A glass dish or in a bottom thick palate, brush with little butter or ghee allover and Add this texture and just keep for some time to reduce the heat and you can now garnish with nuts almond or pistachios crushed on the top of it.</div><div><br />4. Keep this candy mixture at least 12 hours in the refrigerator, after 12 hours you can take it out and can cut in any shape as you wish and can enjoy this apple candy.<br /><br /><br /><br /></div></strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com9tag:blogger.com,1999:blog-3538660796333022626.post-17751649266999759102011-08-24T00:50:00.001-07:002011-08-24T01:04:18.940-07:00KURUKKU KALLAN/RAW PLANTAIN IN THICKYOGHURT GRAVY(TRADITIONAL ONAM DISH)<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6sRUfv996oc-01SGkpcZigoX6mma65jyvbmqWwvfFUhn3T15rLBT0XycnFKg7kkx4WsQ1kVY34S8tXW4MIq2_uMGgaKjpgPUnHS098a1YSR2zmJ4SXnjKhhaFBzox7i1tEU3rNVzlXo6/s1600/Image0791.jpg"><img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5644328245540073298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6sRUfv996oc-01SGkpcZigoX6mma65jyvbmqWwvfFUhn3T15rLBT0XycnFKg7kkx4WsQ1kVY34S8tXW4MIq2_uMGgaKjpgPUnHS098a1YSR2zmJ4SXnjKhhaFBzox7i1tEU3rNVzlXo6/s400/Image0791.jpg" /></a><br /><div><strong>Plantain (paccha kaya) - 1 cup<br />Turmeric Powder - ½ tsp.<br />Pepper Powder - 1 tsp.<br />Yoghurt - ½ cup<br />Fenugreek Powder - ½ tsp.<br />Coconut oil - 2tsp<br />Salt - to taste<br /><br />To Grinding:<br /><br />Grated Coconut - 1 cup<br />Green chilly - 2 no s<br />Cumin seeds - 1 tsp.<br /><br />For Seasoning:<br /><br />Ghee/Oil - 2 tsp.<br />Mustard Seeds - ½ tsp.<br />Red chilly - 3 no s<br />Curry Leaves - few<br /><br /><br />How to Prepare:<br /><br /><br /><br />1. In a Pan, cook the raw plantains small sliced, with turmeric powder, pepper powder, and salt by adding little water, when the water is reduced, and plantains half cooked, add 2tsp of ghee or oil.<br />2. Grind the coconut green chilly and cumin seeds and add this paste to the plantains cooked and keep it in a low flame for 5 mins.<br />3. At this stage add the thicken yoghurt, and boil until the bubbles came out and the gravy gets thick no need to boil more switch off the flame.<br />4. In a tadka pan ,put oil or ghee ,add the mustard seeds when it splutter and red chilly and curry leaves add this to the cooked texture on top and sprinkle the fenugreek powder on top of kalan.<br />5. Serve it hot.<br /><br /><br /><br /><br /><br /><br /></strong></div></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com14tag:blogger.com,1999:blog-3538660796333022626.post-45493527372561734282011-08-22T21:12:00.000-07:002011-08-22T21:14:51.347-07:00CHICKEN GHEE ROAST/KOZHI VARRATTIYATHU.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWdYwF-CmN1Bh-RaOFf_fMR7V54X8aqKX21VDvaXxv0OlIQ7Y0yrnvufzKG3diHeep0VyfE1bopY9yQc-Mke0pKbvc-FW-53DIhZXzdlP1ZlNfTrSfyHxw-lJBmMMJQmaYI-zWzo10IqZ/s1600/Image0568.jpg"><img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5643899887136821522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWdYwF-CmN1Bh-RaOFf_fMR7V54X8aqKX21VDvaXxv0OlIQ7Y0yrnvufzKG3diHeep0VyfE1bopY9yQc-Mke0pKbvc-FW-53DIhZXzdlP1ZlNfTrSfyHxw-lJBmMMJQmaYI-zWzo10IqZ/s400/Image0568.jpg" /></a><br /><div><strong>1. Chicken Pieces - ½ kg<br />2. Coriander Seeds - 1 ½ cup<br />3. Red chilly - 8 no s<br />4. Pepper Powder - 1/2tsp<br />5. Ghee - 8 tabs<br />6. Shallots - 20 no s<br />7. Green chilly (half slit) - 3 no s<br />8. Ginger(long sliced) - 2 tabs<br />9. Salt -to taste<br />10. Curry Leaves - 1 spring<br /><br /><br />How to Prepare:<br /><br />11. In a Small Kadai Or pan ,Put coriander seeds ,Red chilly and pepper powder roast it well without burning and put this in a blender with little bit of water and blend well to get a paste form.<br />12. Take half of the paste in a plate n keep it aside and another half apply it in the chicken pieces and so marinate it for at least 3 hours.<br />13. In a Pan, melt 5tabs of ghee, when it gets hot add the chopped shallots green chilly ginger chopped and sauté it well until it becomes soft, and add the remaining paste which is already kept and mix gently, add the marinated chicken pieces into this and add salt as needed no need to add water and stir well in a medium flame.<br />14. Take another pan ,Add the remaining ghee into it add the remaining shallots deep fry it ,add curry leaves then finally add the chicken boiled into this and mix well until it becomes the roasted form that means the masala should completely absorb in the chicken all at a medium flame, until it turns the roasted brown color. Turn off the fire.<br />15. Serve it in a dish and garnish with sliced onion rings, green chilly, tomato slices or even with chopped coriander leaves.</strong></div></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com6tag:blogger.com,1999:blog-3538660796333022626.post-49151866203199324012011-08-20T20:05:00.000-07:002011-08-22T04:34:27.651-07:00SNAKEGOURD SPROUT WITH GRINDED COCONUT MIXTURE/PADAVALANGA THORAN.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWDhtHzp3K1Lrg-7TRmCuuhEH6yp4sSqvswucB90m3pO8r4G8HWeMHS_i20bD_oJ847I89_XlXQzDKe4bzjmjAjfSkMjXbf8czXrD1GHBXE06XthyphenhyphenK9u2QkG1azDbRlUVMNeM8RP1FVVg/s1600/Image0626.jpg"><img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5643141542762774258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWDhtHzp3K1Lrg-7TRmCuuhEH6yp4sSqvswucB90m3pO8r4G8HWeMHS_i20bD_oJ847I89_XlXQzDKe4bzjmjAjfSkMjXbf8czXrD1GHBXE06XthyphenhyphenK9u2QkG1azDbRlUVMNeM8RP1FVVg/s400/Image0626.jpg" /></a><br /><div><strong>Snake gourd (medium size, peeled) - 1 full<br />Pearl Onions (square diced) - 2 cup<br />Ginger Garlic Paste - 2 tsp.<br /><br />For Grinding:<br /><br />Grated coconut -1cup<br />Green chilly (slit) -3nos<br />Cumin seeds -1/2tsp<br />Turmeric Powder -1/2 tsp.<br />Kashmiri chilly -1/2spoon<br />Garlic Pods -3nos<br />Curry Leaves -4nos<br /><br />For seasoning:<br /><br /><br />Mustard seeds -1/2tsp<br />Dry red chilly -4 no’s<br />Curry Leaves - 1 spring<br />Coconut Oil/Olive Oil - 2 tabs<br /><br /><br />How to Prepare:<br /><br />In a Kadai,Put 2tabs of coconut oil or olive oil ,when it gets hot ,add mustard seeds when it splutters add Dry red chilly and curry leaves sauté it ,Then add Pear onions diced ,sauté it to become a nice brown color and also add ginger garlic paste in a low flame.</strong></div><strong><div><br />In a Blender or food processor, add grated coconut, slit green chilly, garlic pods, cumin seeds, Turmeric powder, Kashmiri chilly, curry leaves and a bit of salt without adding water just whip a while and keep this mixture in a plate.</div><div><br />When the pearl onions get a nice brown color add the Snake gourd pieces and mix together with onions by adding little water and close with a lid to cook it well at a medium flame for 10 minutes, after 10 minutes open the lid sauté together and finally add the grinded mixture to this and mix all together, add salt also at this stage cook this for another 5 minutes and switch off the flame.</div><div><br />Garnish with red chili flakes or coriander leaves and serves hot with rice.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div></strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com13tag:blogger.com,1999:blog-3538660796333022626.post-90192013005685691732011-06-23T23:51:00.000-07:002011-06-29T22:29:49.047-07:00SHAHIPANEER(MUGHAL TREAT/MUGHAL DISH)<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDwuqEdziPNbOmfkN_GFTNiviHb2eAhmiQ9BZom0L5eRM0qlO2dG_Hb50leYkcWhPXff3nLDZRFfaWylsCZsuNQ21nnrQnrGb-dAapMM4jZ38JlXn-bsj7rhtyTszpW8oFOUX19MgFdGz/s1600/Image0796.jpg"><img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5621675805797957746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDwuqEdziPNbOmfkN_GFTNiviHb2eAhmiQ9BZom0L5eRM0qlO2dG_Hb50leYkcWhPXff3nLDZRFfaWylsCZsuNQ21nnrQnrGb-dAapMM4jZ38JlXn-bsj7rhtyTszpW8oFOUX19MgFdGz/s400/Image0796.jpg" /></a><br /><div><strong>Paneer (cottage Cheese) - 250 Gms<br />Pearl onions (diced) - 2 no s<br />Tomato Sauce - 2tsp<br />Beaten curd - ¼ cup<br />Cardamom crushed - 3 no s<br />Ghee/ Butter - 3tsp<br />Ginger sliced - ½ no<br />Green chilly (chopped) - 3 no s<br />Milk/fresh cream - ½ cup<br />Red chili Powder - ½ tsp.<br />Tomatoes (finely Chopped) - 1 ½ cup<br />Salt - to taste<br />Coriander leaves - few<br /><br /><br />How to Prepare:<br /><br />1. Chop Paneer into 2 fingers.</strong></div><div><br /><strong>2. In a Kadai ,Heat 1 ½ tsp. of ghee, Add pearl onions ,ginger ,green chilly and cardamom and fry for 3 to 4 mins ,add tomatoes and cook for 6 to 8 mins covered.</strong></div><div><br /><strong>3. Add Curd and cook for 5 minutes also add ½ cup water and cool it for some time.</strong></div><div><br /><strong>4. After cooling, put this mixture in a blender and blend it well until it becomes smooth a texture.</strong></div><div><br /><strong>5. In the kadai, Heat the remaining ghee, add this texture and other ingredients except the milk and paneer.</strong></div><div><br /><strong>6. Boil to get a very thick gravy, Add paneer, then fresh cream or milk you can add and let it cook for 3 to 4 minutes and switch off the flame.</strong></div><div><br /><strong>7. Garnish with Chopped Coriander leaves and grated paneer or cheese on the top of gravy.<br /></strong></div></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com1tag:blogger.com,1999:blog-3538660796333022626.post-49191962923407661302011-06-03T00:14:00.000-07:002011-06-03T00:18:11.126-07:00MANGO PACCHADI/MAMBHAZHA PACCHADI(PALAKKAD SPECIAL)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIuK4i5auT2WIicgUGUYOtLh2AD9YnB-aFipIXF1m4tpQX_7w2KwGxIxg_hwCVUa-0a8VXNSKRMZ9Z_8ngq9bX_OSSGbns5KExVA9nFuwlDb0wR0edYwJcuvM0_fEwz3uCedPdto2BnZ8/s1600/Image0805.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5613889341403639298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIuK4i5auT2WIicgUGUYOtLh2AD9YnB-aFipIXF1m4tpQX_7w2KwGxIxg_hwCVUa-0a8VXNSKRMZ9Z_8ngq9bX_OSSGbns5KExVA9nFuwlDb0wR0edYwJcuvM0_fEwz3uCedPdto2BnZ8/s400/Image0805.jpg" /></a><br /><br /><div><strong>Mango (big pieces without peeling) - 3 to 4no s<br />Grated coconut - 2 cup<br />Mustard Seeds - ½ tsp.<br />Green chilly - 3 no s<br />Turmeric powder - ½ tsp.<br />Yoghurt - 1 cup<br />Curry leaves - 2 springs full<br />Dry red chilly - 4 no s<br />Salt - to taste<br /><br /><br />How to Prepare:<br /><br /><br />1. In a bottom thick kadai or pan, put the mangoes, add water half to cover the mango by adding turmeric powder and salt to boil 5 minutes, when the bubbles come out just switch off the flame. </strong></div><br /><br /><br /><div><br /><strong>2. In a blender ,add grated coconut ,mustard seeds little ,green chilly and water blend it well ,add this texture to the boiled mango and mix well ,but not to boil when the bubbles come out just switch off the flame and cool for some time.<br />3. Then add the yoghurt, and mix well and no need to boil. </strong></div><br /><br /><br /><div><br /><strong>4. Finally in a tadka pan, Add little bit oil, when it gets hot, add mustard seeds, when it splutters, add dry red chilly and curry leaves and put this on top of the mango pacchadi. </strong></div><br /><br /><br /><div><br /><strong>5. Serve hot with rice.<br /><br /><br /></strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com19tag:blogger.com,1999:blog-3538660796333022626.post-53620722391337840572011-05-27T22:15:00.000-07:002011-05-27T22:19:16.373-07:00HOT MILK SPONGE CAKE WITHOUT ICING.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMkQVSTdcl-d-cYz3JBfAXd4YYaXWigyl96NtH9ibSCcJYQzPwfuCEYFlzifV-KAd5zF4rTEcVU4VMbeEzwN1WQ-U9wCNrl7k6o00SnFmxq3hG5XgkAmaXJFbq2Kad0_aAzgBYnPFA6jO/s1600/Image0812.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 301px; DISPLAY: block; HEIGHT: 406px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5611632028958322642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMkQVSTdcl-d-cYz3JBfAXd4YYaXWigyl96NtH9ibSCcJYQzPwfuCEYFlzifV-KAd5zF4rTEcVU4VMbeEzwN1WQ-U9wCNrl7k6o00SnFmxq3hG5XgkAmaXJFbq2Kad0_aAzgBYnPFA6jO/s400/Image0812.jpg" /></a><br /><br /><div><strong>All Purpose Flour (Maida) - 1 cup<br />Baking Powder - 1 tsp.<br />Salt - ¼ tsp.<br />Milk (boiled) - ½ cup<br />Eggs - 3 no s<br />Sugar - 1 cup<br />Vanilla Extract - 1 tsp.<br /><br /><br />How to Prepare:<br /><br /><br />1. Heat Milk in a sauce pan until bubbles form around the edge of pan and keep it aside.<br />2. Preheat Oven to 180F.Line and 8 round cake tin pan.<br />3. Sift together flour, baking powder and salt.<br />4. In a Small Bowl, beat eggs at high speed, until it becomes thick, creamy and fluffy.<br />5. Gradually add sugar until well blended about 5 minutes.<br />6. Fold in flour mix gradually but thoroughly using a spatula, taking care not to be over beat, until smooth and no traces of flour remain.<br />7. Add warm milk and vanilla beating, until just combined.<br />8. Pour Batter into ungreased pan, and bake it for 15-20 mins.<br />9. Let cake cooling pan for 10 mins then demoded from pan and cool thoroughly on a wire rack. </strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com17tag:blogger.com,1999:blog-3538660796333022626.post-18622192902606999972011-05-01T23:20:00.000-07:002011-05-01T23:33:29.648-07:00"SEMIYA PAYASAM/KHEER"(KERALA TRADITIONAL SWEET DELIGHT)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgwqJiS4bq_HcsjjTV809h_30hyi-62dttc3xu4VanpwtY2lG5_pXgg7DDSfhRJfLW-pbJebIJA57SJSeSKkwF8G1rb3oF7gxwR8AVg6RQ_3jnIPSgC0rR3FSfykFYpxmhTDpbKhBwcxN/s1600/Image0781.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 388px; DISPLAY: block; HEIGHT: 279px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5602002886144025538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgwqJiS4bq_HcsjjTV809h_30hyi-62dttc3xu4VanpwtY2lG5_pXgg7DDSfhRJfLW-pbJebIJA57SJSeSKkwF8G1rb3oF7gxwR8AVg6RQ_3jnIPSgC0rR3FSfykFYpxmhTDpbKhBwcxN/s400/Image0781.jpg" /></a><br /><br /><div><strong>Semiya/Vermicelli - 1 cup<br />Milk - ¾ liter<br />Cardamom (Crushed) - 6 no s<br />Nuts - 10 no s<br />Kiss miss - 20 no s<br />Ghee - 5 tabs<br />Sugar - 1 ½ cup<br /><br /><br />How to Prepare:<br /><br />1. Take a Bottom Thick Pan or Vessel, Add 4 tabs of ghee when it gets melt, add vermicelli or semiya and stir well until it becomes golden brown in color.</strong></div><br /><br /><br /><div><strong><br />2. When it done remove it from the pan and keep it aside in a plate.</strong></div><br /><br /><br /><div><strong><br />3. Fry the nuts and kiss miss also and keep it aside. </strong></div><strong><br /><br /><br /><div><br />4. Add the Milk and continuously stir it ,while it is getting boil add sugar and stir well continously in a medium flame ,while the sugar completely absorbs add the roasted semia/ vermicelli into this and stir well ,until it gets boil turn off the fire and Finally add crushed cardamom pods and stir well.</div><br /><br /><br /><div><br />5. Garnish this with roasted Nuts and Kiss miss. </div><br /><br /><br /><div><br />6. Serve Hot.</strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com25tag:blogger.com,1999:blog-3538660796333022626.post-29765900169540815432011-04-26T03:08:00.000-07:002011-04-26T03:22:30.373-07:00"RAGGI MUDDHE"(KARNATAKA DISH).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn01tCWKdEVf6F81x9i_HuhflnP5MbTKnAMkMZadwOAS2d4tWKJWSFM_Cd1Gyoo5mke714HEKOVZUwY7bWrHJFGaSme5D-wvtPLBYIIFyf3j8hGNBHmyWlG1NAOaygiWaRnGu4vftrF2lX/s1600/Image0428.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 314px; DISPLAY: block; HEIGHT: 368px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599835418208092594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn01tCWKdEVf6F81x9i_HuhflnP5MbTKnAMkMZadwOAS2d4tWKJWSFM_Cd1Gyoo5mke714HEKOVZUwY7bWrHJFGaSme5D-wvtPLBYIIFyf3j8hGNBHmyWlG1NAOaygiWaRnGu4vftrF2lX/s400/Image0428.jpg" /></a><br /><br /><div><strong>Raggi flour (Raggi powder) - 1 cup<br />Sugar -1 cup<br />Cardamom pods - 2 no s<br />Water -1/2 cup<br /><br />How to Prepare:<br /><br /><br />1. Take a bottom thick pan ,Add 1 cup of water in it and also put cardamom pods ,when water get started to boil add 1 cup of sugar and stir well until the sugar dissolves in it and also add 1 cup of raggi flour in it and stir well until it becomes soft . </strong></div><br /><br /><strong><br /><div><br />2. Turn off the flame and let it be cool for 5 minutes after that, knead the dough slightly and make medium balls out of it. </div><br /><div><br />3. Raggi mudhee is ready to have and the combo for this is sambar, rasam and appalam. </strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com18tag:blogger.com,1999:blog-3538660796333022626.post-75311441927443985992011-04-07T07:55:00.000-07:002011-04-07T08:15:55.653-07:00"MALADDU"(UGGADI SPECIAL)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtStpYsmCOIT6d8eRxp6FsH-Fg5OnO4CvxAvz4T_6VDIaHen0iO82Bp6Fw7Dr75JY3BJeUCacUAd1Fl47EEa-NR9BCQCWLRF_Y8PtIxvC2o6hml_aVI71MZaNHiLfVJFcEbPNls0LBGywX/s1600/Image0767.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5592860335901862242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtStpYsmCOIT6d8eRxp6FsH-Fg5OnO4CvxAvz4T_6VDIaHen0iO82Bp6Fw7Dr75JY3BJeUCacUAd1Fl47EEa-NR9BCQCWLRF_Y8PtIxvC2o6hml_aVI71MZaNHiLfVJFcEbPNls0LBGywX/s400/Image0767.jpg" /></a> <br /><div><strong>1. Channa dal (pottukadala) - 2 cup 2. Powdered sugar - ¾ cup 3. Ghee/Butter(room temperature) - ½ cup 4. All Purpose Flour(Maida) - ½ cup How to Prepare: 1. Take a nonstick pan ,first Dry roast the channa dal/pottukadala in the pan ,until it becomes a slight golden color but do not burn the channa dal careful stir it at a low flame. </strong></div><strong><br /><div>2. After dry roasting, allow it cool little bit then grind the roasted channa dal to a fine powder.</div><br /><div>3. Put it in a Bottom thick bowl, and to this add melted ghee and powdered sugar mix all together to become fine soft dough. </div><br /><div>4. Make small balls out of this and slightly scatter all-purpose flour little bit on this and store this in an air tight container. </div></strong>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com14tag:blogger.com,1999:blog-3538660796333022626.post-3608613329033123602011-04-01T07:44:00.000-07:002011-04-01T08:12:12.075-07:00"MANGO MILK SHAKE WITH OATS/MANGO OATS SMOOTHIE"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8QwDg9PMFOrdaOEQC4vMt4oECIru6HIvCBeXpzhHP1boen-Tuk-8rqjbfAkpnPW52lDYHam3fNUbgHriqrgEGNV0SzxB9DO9MTsgxBY4jh7bqenizTl6HXeyXra2yxRDDwwMc3DI0aPm/s1600/Image0778.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 295px; DISPLAY: block; HEIGHT: 392px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590632939613150738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8QwDg9PMFOrdaOEQC4vMt4oECIru6HIvCBeXpzhHP1boen-Tuk-8rqjbfAkpnPW52lDYHam3fNUbgHriqrgEGNV0SzxB9DO9MTsgxBY4jh7bqenizTl6HXeyXra2yxRDDwwMc3DI0aPm/s400/Image0778.jpg" /></a> <br /><div><strong>1. Mango(cut into medium pieces) - 2 cup 2. Oats - 2tabs 3. Sugar -4tabs 4. Chilled Milk - 2cup 5. Ice Cubes - 6 no s 6. Vanilla Essence(optional) -1/2tsp How to Prepare:</strong></div><br /><div><strong>1. In a Blender, add all the above Ingredients and blend it well until it becomes smooth and fluffy. (This shake will Serves for 2 persons as per measurement).</strong></div><br /><div><strong>2. Serve it in a glass by pouring little bit oats on the top of shake or by garnish it with cream. </strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com12tag:blogger.com,1999:blog-3538660796333022626.post-63799269925423974802011-03-01T23:13:00.000-08:002011-03-01T23:20:09.132-08:00"PINEAPPLE PLANTAIN RAISINS YOGHURT CURRY/ MADHURA PINEAPPLE MUNTHIRI PACCHADI (TRIVANDRUM STYLE)"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaphwccljOPK0ZMlP0sVqp3Y5bMMJhOs2GB9bv9CDTwZTKdChRc-i1EDabhxaAKVzMjgHmLrJv2UmS90IytW_DjIt45kHgUuFQOQ5mVWHRb6SgFqmUFbmdbiX7-_3ZdvwJvJWjrmSl17iZ/s1600/Image0692.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579378783196680114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaphwccljOPK0ZMlP0sVqp3Y5bMMJhOs2GB9bv9CDTwZTKdChRc-i1EDabhxaAKVzMjgHmLrJv2UmS90IytW_DjIt45kHgUuFQOQ5mVWHRb6SgFqmUFbmdbiX7-_3ZdvwJvJWjrmSl17iZ/s400/Image0692.jpg" /></a><br /><div><strong>Pineapple (finely chopped) - 1 cup<br />Plantains ripe (chopped) - 1 cup<br />Raisins - 1 tabs<br />Yoghurt - ¾ cup<br />Salt - to taste<br />Coconut Oil - 2 tabs<br />Coriander Leaves (chopped/optional) - 1 spring<br />Cashew nuts Crushed (optional) - 2 tsp.<br />Grated Coconut - 1/2cup<br />Mustard seeds - 1 tsp.<br />Red chilly - 4 no s<br />Curry leaves - 1 spring<br /><br /><br />How to Prepare:<br /><br />1. In a nonstick pan, cook the chopped pineapple first by adding turmeric powder and a bit salt and 2 tsp. of water ,when it half cooked add the chopped plantains and raisins and sauté together and wait until it becomes tender and soft and the water drains out. </strong></div><br /><div><br /><strong>2. In a blender grind the grated coconut and ½ tsp. of mustard seeds make a thick paste and add this paste to the pan when the things are cooked and also add a 2 tsp. of sugar and mix well ,adjust the salt and sugar, turn off the flame. </strong></div><br /><div><br /><strong>3. Add yoghurt beaten to this texture and mix together. </strong></div><br /><div><br /><strong>4. Take a small pan ,add coconut oil ,when it gets hot add mustard seeds ,when it splutters add dry red chilly and curry leaves sauté well ,turn off the flame and add this seasoning on the top of above sweet pineapple texture.</strong></div><br /><div><strong><br />5. Garnish with chopped coriander leaves and crushed cashew nuts which is optional, enjoy with rice. </strong></div><br /><div><strong><br /><br /><br /><br /></strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com22tag:blogger.com,1999:blog-3538660796333022626.post-48798747779749052152011-02-24T23:48:00.000-08:002011-02-24T23:50:00.259-08:00STRAWBERRY OATS SMOOTHIE /STRAWBERRY OATS MILK SHAKE.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiVequ2A9rCq41pORBOlWxXQo_Pk4E6-JCgfzrqDZU_Cg-NY8iJumlBW7Utp5SOA4WPw6AzoFPrdmjP9luT9S6mXPlw6V8VWnc7FwhgL1gJAuM-vC5czVkjzy_ivSfaTcYzYhKDWBe5B7/s1600/Image0696.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577531249191290034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiVequ2A9rCq41pORBOlWxXQo_Pk4E6-JCgfzrqDZU_Cg-NY8iJumlBW7Utp5SOA4WPw6AzoFPrdmjP9luT9S6mXPlw6V8VWnc7FwhgL1gJAuM-vC5czVkjzy_ivSfaTcYzYhKDWBe5B7/s400/Image0696.jpg" /></a><br /><div><strong>Strawberry (fresh cut pieces) - 8 to 10 no’s<br />Oats (fried) - 3 tabs<br />Cold Milk - ¾ cup<br />Yoghurt - 1 tsp.<br />Sugar - 4 tabs<br />Vanilla Essence - ½ spoons<br /><br /><br />How to Prepare:<br /><br />1. In a Juicer / Blender, Add the above all ingredients together and grind it well till it becomes smooth n fluffy and serve it cold by garnishing cut pieces of strawberry or dry fruits. Enjoy!!!</strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com15tag:blogger.com,1999:blog-3538660796333022626.post-4487960717963734722011-01-05T23:56:00.000-08:002011-01-06T00:00:40.326-08:00KOZHI ULLARTHIYATHU/CHICKEN ULLARTHU WITH COCONUT.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qivtWRN18rGkHIGu-aDcgVm290vUjPXTo2-snp57zDoXDOHrYrVhWsi2AFxMxoVQnJq_jMkX0hbMmUCXX3EAkZYF8ZjNcwOyRSAM4pPGu0osLWlCsybiqFjEPy5t9BVW6RTL1ngPLP7g/s1600/Image0668.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558979439121565922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qivtWRN18rGkHIGu-aDcgVm290vUjPXTo2-snp57zDoXDOHrYrVhWsi2AFxMxoVQnJq_jMkX0hbMmUCXX3EAkZYF8ZjNcwOyRSAM4pPGu0osLWlCsybiqFjEPy5t9BVW6RTL1ngPLP7g/s400/Image0668.jpg" /></a>
<br /><div>Chicken (medium cut pieces) - 1kg
<br />Pearl onions (lengthy diced) - 4- 5 no s
<br />Ginger - 2 tabs
<br />Garlic - 2 tabs
<br />Chili Powder - 3 to 4 tabs
<br />Turmeric Powder - ½ tsp.
<br />Cumin Powder - ½ tsp.
<br />Fenugreek Powder - a pinch
<br />Coriander Powder - 2 tsp.
<br />Garam Masala/chicken Masala - 1 tsp.
<br />Coconut Oil - 5 tsp.
<br />Salt - to taste
<br />Coriander leaves - a spring
<br />Grated Coconut - 1 cup
<br />Pepper powder - ½ tsp.
<br />
<br />
<br />
<br />
<br />How to Prepare:
<br />
<br />1. Clean and cut the chicken pieces and keep it aside. </div>
<br /><div>
<br />2. In a Blender ,Add grated coconut ,Pearl onions ,Ginger and garlic ,turmeric powder ,cumin powder ,chili powder ,pepper powder ,coriander powder ,fenugreek powder ,salt and garam masala or chicken masala and whip for 3 to 4 times only to get a finer form.no need to become a paste so whip only. </div>
<br /><div>
<br />3. Apply this mixture to the chicken and mix well together and keep it aside for at least 30 to 45 minutes.</div>
<br /><div>
<br />4. Take a bottom thick nonstick pan, Heat 1 tabs of oil in it, add the marinated chicken to it and cook in a medium flame until the chicken start to drain out the water completely.</div>
<br /><div>
<br />5. After draining out the water add the remaining oil into this and mix together and stir for some time and keep it in medium flame until it becomes roasted in color .(in between you have to stir the chicken for roasting it ,no need to cover with lid.) </div>
<br /><div>
<br />6. It will take 30 to 40 minutes for attaining in a roasted form then only we can say it as kozhi ullarhtiyathu/chicken ullarthu. </div>
<br /><div>
<br />7. Once it becomes roasted you can garnish it with fresh chopped coriander leaves.</strong></div>
<br />Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com28tag:blogger.com,1999:blog-3538660796333022626.post-41787578828955239432010-12-30T23:56:00.000-08:002010-12-31T00:03:44.764-08:00"DEEP FRIED THREADFIN BREAM(EASY FRIED FISH RECIPE/MY VERSION)"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonyJwyHVC21nRm3wiOkGsfRKzLSFCvq7KM9nnaalccC4dg4_nJvZKfH90x7ehYxKQZNzi2FWelYtcECgFYwlQOOl5GQWBAAdATakcQakhLEgADeCMFMHfa_YevhllEhmXKlmRBWmh1cNa/s1600/Image0559.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556753341081043090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonyJwyHVC21nRm3wiOkGsfRKzLSFCvq7KM9nnaalccC4dg4_nJvZKfH90x7ehYxKQZNzi2FWelYtcECgFYwlQOOl5GQWBAAdATakcQakhLEgADeCMFMHfa_YevhllEhmXKlmRBWmh1cNa/s400/Image0559.jpg" /></a><br /><div><strong>Threadfin Bream/any fish - 2 no s<br />Chili Powder - 3 tsp.<br />Turmeric Powder - ½ tsp.<br />Meat Masala/Garam masala - ½ tsp.<br />Salt - to taste<br />Coconut Oil - 3tabs<br />Pepper Powder - ½ tsp.<br />Coconut oil (deep frying) -<br />Curry leaves - 2 springs.<br /><br /><br />How to Prepare:<br /><br />1. Clean the fish firstly and keep it aside. </strong></div><strong><br /><div><br />2. For marinating it take a plate and add turmeric powder ,meat masala , pepper powder ,salt and coconut oil about 3 tabs and mix all together you will get a fine paste ,Apply this fine paste to cleaned fish and marinate it for 15 to 30 minutes. </div><br /><div><br />3. Take a Bottom thick Pan ,put coconut oil into it when it gets hot ,add a hand full of curry leaves into it when it splutters ,put the marinated fish into the pan and deep fry it until it becomes crispy both the sides. </div><br /><div><br />4. Garnish it with a spring of curry leaf. </strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com9tag:blogger.com,1999:blog-3538660796333022626.post-55918127919174081872010-11-18T22:12:00.000-08:002010-11-18T22:25:33.666-08:00DRY ROASTED CHICKEN WITH COCONUT MILK AND GHEE ROASTED CASHEWS AND RAISINS.(MY VERSION)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzT9dq7s5aUW1mAD3QywqGV4zCMXdFIjK_NZLMkFAM2GrvOHgpjud82btVnx4BP6JZ3h-8OwdgeC2XZDfiyDwqh0Z1aBiReNXpDCfSgTx6TGjNfn7U4hj0bOF5Ab1sR_7bHRjSUoR7Nm_/s1600/Image0464.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541142750229546178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzT9dq7s5aUW1mAD3QywqGV4zCMXdFIjK_NZLMkFAM2GrvOHgpjud82btVnx4BP6JZ3h-8OwdgeC2XZDfiyDwqh0Z1aBiReNXpDCfSgTx6TGjNfn7U4hj0bOF5Ab1sR_7bHRjSUoR7Nm_/s400/Image0464.jpg" /></a><br /><div><strong>Chicken (medium diced) - 1 kg<br />Pearl Onions (long thinly sliced) - 2 cup<br />Tomato (long thinly sliced) - 2 cup<br />Ginger Garlic Paste - 2 tsp.<br />Green chilly (half slit) - 4 no s<br />Kashmiri Chilly Powder - ½ tsp.<br />Chili Powder - 1 ½ tsp.<br />Garam Masala - ½ tsp.<br />Turmeric powder - 1 tsp.<br />Pepper powder - 1 ½ tsp.<br />Chicken Masala - 2tsp<br />Salt - to taste<br />Cashew Nuts - ½ cup<br />Raisins - ½ cup<br />Coconut Milk - 1 cup<br />Tomato Sauce - 1 tsp.<br />Ghee - 4 tabs<br />Coriander Leaves chopped - ½ cup<br /><br /><br />How to Prepare:<br /><br />1. Clean and cut the chicken pieces and for marinate it with ½ tsp. of turmeric powder , 1/2 tsp. of pepper powder ,1tsp of chicken masala and little bit of salt and mix well together with chicken and keep it aside for 15 to 30 minutes. </strong></div><strong><br /><div><br />2. In a bottom thick nonstick pan ,add 3 tabs of homemade ghee or any other ghee when it gets melt add diced pearl onions ,green chilly silted ,ginger garlic paste ,tomato diced ,Kashmiri chilly powder ½ tsp. ,chilly powder 1 ½ tsp. ,1/2 tsp. of turmeric powder ,1tsp of pepper powder ,1tsp of chicken masala ,1/2 tsp. of garam masala ,required salt ,then add marinated chicken pieces ,salt to taste and finally add the coconut milk also and mix well together and keep it in a medium flame for 10 to 15 minutes and close with a lid also.(no need to add water ) </div><br /><div><br />3. After 15 minutes open the lid just mix together again ,at this stage check out the salt if required you can add more ,add 1tsp of tomato sauce at this stage and mix together ,no need to use the lid from now ,put it in a medium flame till the coconut milk completely absorb into the chicken and will become in a roasted type in another 5 to 10 minutes ,you can switch of the flame. </div><br /><div><br />4. In a small kadai, put 1tsp of homemade ghee or any ghee, when it gets hot, add cashews n raisins deep fry it and put this on the top of chicken pieces and also garnish with chopped coriander leaves.<br />5. Wonderful side dish for all Indian breads even with bun and rice also.</strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com23tag:blogger.com,1999:blog-3538660796333022626.post-85183887087383132352010-11-01T23:18:00.000-07:002010-11-01T23:48:36.363-07:00CHILLY CHICKEN ROAST WITH SOYA SAUCE AND CORIANDER LEAVES(RESTAURANT STYLE)<strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6a-gB_28g554eNcyuaD1FnyU6PdYqBtbhbwXmx5ziWoWd8Oi8CDTYGfpAQqGHDPOPe9tua77bW7VELd37NeIjaKnnB0R7O5hfhn9-meoubTalNk1WQfA1jp9TAPT97Po50nOxrekkFXB/s1600/Image0450.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 286px; DISPLAY: block; HEIGHT: 388px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534840460815612514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6a-gB_28g554eNcyuaD1FnyU6PdYqBtbhbwXmx5ziWoWd8Oi8CDTYGfpAQqGHDPOPe9tua77bW7VELd37NeIjaKnnB0R7O5hfhn9-meoubTalNk1WQfA1jp9TAPT97Po50nOxrekkFXB/s400/Image0450.jpg" /></a><br /><div><strong>For Marinating:<br /><br />1. Chicken(small pieces) - 1 ½ kg<br />2. Pepper powder - 2 tsp.<br />3. Kashmiri Chilly powder - 1tsp<br />4. Turmeric powder - 1/2tsp<br />5. Salt - to taste<br /><br />For Grinding:<br /><br />1. Garlic - 6 pods<br />2. Shallots - 8 no’s<br />3. Green chilly - 10 no s<br />4. Ginger -big piece<br /><br />Ingredients to Add:<br /><br /><br />1. Pearl Onion(long cut n thinly sliced) - 5 no s<br />2. Tomato(long cut piece) - 1 cup<br />3. Soya sauce - 2 tabs<br />4. Curry Leaves - 1 spring<br />5. Coriander Leaves - 2 springs<br />6. Salt - to taste<br />7. Refined Oil -for deep frying<br /><br />How to Prepare:<br /><br /><br />1. Mix the Powders with chicken for marinating it for half an hour. </strong></div><strong><br /><div><br />2. Grind the things which I above stated and keep it aside.</div><br /><div><br />3. Take a Nonstick thick bottom pan pour refined oil in it and when it gets hot ,firstly put the pearl onions diced in it and deep fry it and keep it in a plate aside and in the same oil put the marinated pieces of chicken and deep fry it until it becomes crispy fried and keep it aside.</div><br /><div><br />4. In the same pan with the balance oil ,secondly add the grinded mixture and sauté it well ,along with that add curry leaves ,tomato diced ,mix well at a medium flame and then add the crispy fried chicken into it and mix all together well . </div><br /><div><br />5. In that add the already cooked and deep fried pearl onions and mix it together, at this stage check out the salt and can add it and put in a medium flame for 3 to 5 minutes and now add 2 tabs of soya sauce and a few chopped coriander leaves in this and mix all together and turn off the fire.</div><br /><div><br />6. Garnish with chopped coriander leaves on the top of it. </strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com13tag:blogger.com,1999:blog-3538660796333022626.post-69477776766511654932010-10-27T00:04:00.000-07:002010-10-27T01:41:45.575-07:00"ONAM OLAN WITH RAJMA/RED COW PEAS AND ASH GOURD"(MUMMY'S SPECIAL/EASY TO MAKE)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPak_Ev1qekgz6JlhHEXRsjtCN13MrNAHXyygO8kw4RYdiUQWwhjjp1iCvFhLfBvaKXpe7skX4ooc3ZCIV-RO2oX-fcZMOAfQrclwfhsNRSvrusTexKjO4ra_yeAMmkbTFnVp9aoKOgVM/s1600/Image0418.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 286px; DISPLAY: block; HEIGHT: 358px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532642341561388866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPak_Ev1qekgz6JlhHEXRsjtCN13MrNAHXyygO8kw4RYdiUQWwhjjp1iCvFhLfBvaKXpe7skX4ooc3ZCIV-RO2oX-fcZMOAfQrclwfhsNRSvrusTexKjO4ra_yeAMmkbTFnVp9aoKOgVM/s400/Image0418.jpg" /></a>
<br /><div><strong>Ash gourd (Medium pieces) - 1 cup
<br />Red Cow Peas /rajma - 1/4 cup
<br />Red Chilly - 4 no s
<br />Green chilly(half slit) - 4 no s
<br />Shallots(thin slices) - 4 no s
<br />Coconut oil - 2 tabs
<br />Coconut Milk - 1 cup
<br />Curry leaves - 1 spring
<br />Salt - to taste
<br />Water -as required
<br />Mustard Seeds - ½ tsp
<br />
<br />
<br />How to Prepare:
<br />
<br />1. In a Pressure cooker boil the red cow peas firstly by adding little bit salt.</strong></div>
<br /><div><strong>
<br />2. In a Kadai ,put the cut pieces of ash gourd ,with required amount of water to get boil it well ,and add half slit green chilly also with little bit of salt, after boiling the water will fully drained out. </strong></div><strong>
<br /><div>
<br />3. In a blender grind the grated coconut with some water and take a thick coconut milk, add this milk to the boiled ash gourd pieces and mix together and also add the already cooked red cow peas and mix along with a very low flame. </div>
<br /><div>
<br />4. In a kadai, add a little bit of coconut oil, when it gets hot add ½ tsp. of mustard seeds when it gets splutter, add the red chilly and curry leaves and thin slices of shallots and sauté together, when it gets tender n smooth just turn off the fire and put this to the cooked ashgourd n red cowpeas texture and mix along.</div>
<br /><div>
<br />5. Finally add ½ a tsp. of coconut oil on the top of olan and garnish with coriander leaves.</strong></div></strong>
<br />Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com18tag:blogger.com,1999:blog-3538660796333022626.post-80748552505644274182010-09-24T00:46:00.000-07:002010-09-24T06:01:07.469-07:00"BEANS/CARROT SPROUT WITH GRINDED MIXTURE OF COCONUT"/"BEANS CARROT THORAN".<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yKuVtXEzHSEBdYFNwDgZspwnWUA5Qg96NUdajOLhZl0UR5iduy71eF4g2Re4wFd7NJMocIOwug3rN8_tDL-c7SxoOB2nzibN1KFb_NFpMRprGTsHVefRCh_F6jifbO50Ka57IrbiWpL_/s1600/Image0398.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 402px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5520385354644256306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yKuVtXEzHSEBdYFNwDgZspwnWUA5Qg96NUdajOLhZl0UR5iduy71eF4g2Re4wFd7NJMocIOwug3rN8_tDL-c7SxoOB2nzibN1KFb_NFpMRprGTsHVefRCh_F6jifbO50Ka57IrbiWpL_/s400/Image0398.jpg" /></a><br /><div><strong>1. Beans(thin sliced) -2 cup<br />2. Carrot(thin sliced) -2 cup<br />3. Green chilly(half slit) -3 to 4 no s<br />4. Garlic(medium sliced) -6pods<br />5. Grated Coconut -1/2 cup<br />6. Turmeric powder -1/2tsp<br />7. Chilly Powder -1tsp<br />8. Pepper Powder -1 tsp<br />9. Garam masala -1tsp<br />10. Curry Leaves -1 spring<br />11. Red chilly -3 no s<br />12. Salt - to taste<br />13. Water -<br />14. Refined Oil -2 tabs<br />15. Jeera powder -1/2tsp<br />16. Mustard seed - 1/2tsp<br /><br /><br />How to prepare:<br /><br /><br />1. In a Blender or mixer grinder grind put grated coconut ,1/2tsp of turmeric powder ,1/2tsp of red chilly powder , ½ tsp of jeera powder,2 no s of slited green chilly ,together a just whip or grind it once and keep it aside. </strong></div><strong><br /><div><br />2. In a Pan ,Add refined oil ,when it gets hot add 1tsp of mustard seeds ,when it gets splutter add red chilly and curry leaves saute it well ,add the rest of green chilly ,garlic slices saute it well ,then chopped onions and saute well together until it becomes tender n soft ,then add thinsliced carrot and saute well together,then add chopped beans and mix along ,1/2tsp of chilly powder ,and mix together with little bit of salt. </div><br /><div><br />3. Then add little water to it and close with a lid for few minutes at low flame ,so that to get boil the vegetables together and should have to drain the water inside.about 5 to 6 minutes open the lid mix along the vegetables and make sure thaa t the water is completely gone and the vegetable get boiled then , add the grinded mixture which had already prepared into this and mix along and let it be for another 2 to 3 minutes at a very low flame and put little bit pepper powder on the top of sprout and turn off the fire. </div><br /><div><br />4. Garnish it with curry leaves and serve it.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div></strong>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com23tag:blogger.com,1999:blog-3538660796333022626.post-24743030615495742402010-09-07T23:53:00.000-07:002010-09-08T00:11:04.693-07:00"RED CHICKEN WITH TANGY TOMATO SAUCE N SOYASAUCE(EASY CHICKEN RECIPE)"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlebH70bpar1vrLyD4gJNMVBRmBpKwmimp2NEahlcQ7nZEgVunrOzzSRJmaSV9VwlUt4PIUPu4oXW2Sku7Z1OMIClMBN_7yS5i8gR_8oVLtFWQ8GD36G4nqiCGuriiUIwD05TeJVWVJQlZ/s1600/Image0411.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 225px; DISPLAY: block; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514433123210323954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlebH70bpar1vrLyD4gJNMVBRmBpKwmimp2NEahlcQ7nZEgVunrOzzSRJmaSV9VwlUt4PIUPu4oXW2Sku7Z1OMIClMBN_7yS5i8gR_8oVLtFWQ8GD36G4nqiCGuriiUIwD05TeJVWVJQlZ/s400/Image0411.jpg" /></a><br /><div><strong>Chicken (medium cut piece) -1 kg<br />Pearl Onion (finely chopped) - 2 cup<br />Ginger (finely chopped) - 2 tabs<br />Garlic (finely chopped) -2 tabs<br />Green Chilly (half slit) - 3 no s<br />Red Chili Powder - 1 tsp.<br />Pepper Powder - ½ spoons<br />Tomato Sauce - 2 tabs<br />Lime juice -1/2 tsp.<br />Shallots (chopped) - ½ cup<br />Curry Leaves - a few<br />Coriander Leaves (finely chopped) -2 springs<br />Soya sauce (optional) -1/2 tsp.<br />Salt - to taste<br />Water - ½ cup<br />Tomato - ½ cup<br /><br /><br />How to Prepare:<br /><br />1. Take a Pressure Cooker ,put the clean n cut pieces of chicken into it ,add ½ cup of shallots ,1 tabs of ginger ,1 tabs of garlic ,green chilly 3 no s ,1/2 tsp. of red chili powder ,1 tabs of tomato sauce ,1/2tsp of lime juice, little bit of salt and ½ cup of water and put ½ cup of tomato cut pieces and close with lid and wait for 3 whistles. </strong></div><br /><div><br /><strong>2. Take a kadai ,add 2 tabs of refined oil ,add 1 tabs of ginger and 1 tabs of garlic and sauté it well ,add 2cup of dice pearl onions and sauté well together until it becomes tender and soft ,then add ½ tsp. of red chili powder ,1/2 spoon of pepper powder ,and mix well together ,then add the cooked chicken pieces from cooker to the kadai and mix well altogether ,no need to add more water put it in a simmer mode for 5 to 8 minutes.</strong></div><br /><div><strong><br />3. Add 1 tabs of tomato sauce ,and ½ tsp. of soya sauce (optional)and mix together check out the salt if needed then add salt at this stage and finally add few curry leaves n chopped coriander leaves on the top of the dish for garnishing.<br /><br /><br /></strong></div>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com34tag:blogger.com,1999:blog-3538660796333022626.post-42091704316772414482010-07-28T23:02:00.000-07:002010-07-28T23:24:14.832-07:00"PEPPER CHICKEN ROASTED WITH SHALLOTS AND GREEN CHILLY AND MY 60th POST"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NsSo_dA6-S8Bsss_eTLvtwV1s0NqMfowVzMqiPjvVxPSeXZ86PlM-rMFPNJwF5owdvfT2oagy4yVbBk8rgUnukpypvn2dV-Duqs6MN1Fbs88KUBP1ElDANOf2Z2_9ReMWZA3HwcJcNQF/s1600/IMG_6544.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499209349881425106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NsSo_dA6-S8Bsss_eTLvtwV1s0NqMfowVzMqiPjvVxPSeXZ86PlM-rMFPNJwF5owdvfT2oagy4yVbBk8rgUnukpypvn2dV-Duqs6MN1Fbs88KUBP1ElDANOf2Z2_9ReMWZA3HwcJcNQF/s400/IMG_6544.JPG" /></a><br /><div><strong>I always do experiments with chicken as my version ,but this dish z my aunt's version.she often cooks this...she said she got this recipe from a tv show.i learned this from her.i tried it believe me it was superb so i would love to share it with all my friends here and ofcourse "My 60th Post".<br /><br />1. Chicken(medium Pieces) - 1 kg<br />2. Shallots(sliced) - ½ kg<br />3. Green chilly(full center slit) - 6 to 8 no s<br />4. Ginger garlic paste/crushed -4 tabs<br />5. Coconut pieces -1 cup<br />6. Curry leaves - 1 spring<br />7. Coriander leaves - 2 spring<br />8. Pepper Powder - 2 tsp.<br />9. Turmeric powder - 1 tsp.<br />10. Garam masala -1/2 tsp.<br />11. Coconut oil - 2 to 4 tabs<br />12. Salt - to taste<br /><br /><br /><br />How to Prepare:<br /><br /><br />1. Cut and clean the chicken into medium pieces and put in a bowl add little bit of salt to it ,1/2 tsp. of turmeric powder 1 tsp. of turmeric powder ,2 tabs of ginger garlic paste or crushed and mix well together and keep it aside for 15 to 30 minutes covered. </strong></div><strong><br /><div><br />2. Take a thick bottom nonstick pan ,add 3 tabs of coconut oil into it ,when it gets hot add freshly cut pieces of coconut and sauté for 2 to 3 minutes in a medium flame ,no need to change the color of coconut ,then add sliced shallots and sauté well for 3 to 5 minutes ,then add green chilly ,then add 1 tabs of ginger garlic crushed or paste mix all together and sauté for 5 mins.</div><br /><div><br />3. Then add ½ tsp. of turmeric powder, and mix well, add the marinated chicken pieces into the masala and mix well together no need to add water if needed you can add the cleaned chicken stock not mandatory ,and close with a lid for cooking well firstly for 5 minutes in a high flame, after 5 minutes open the lid and sauté together then close again and put it in a medium flame now for 5 minutes again for cooking.</div><br /><div><br />4. After 5 minutes open the lid and add 1 tsp. of pepper powder and close the lid again ,and put it for 5 minutes more ,the open and add ½ tsp. of garam masala ,and mix well together in a medium flame ,and add salt at this stage , also add 1 spring of curry leaves and a tabs of coconut oil on top of the dish and mix well together ,put it for 2 to 3 minutes in a high flame again and turn off the fire . </div><br /><div><br />5. Put freshly chopped coriander leaves on the top of dish and serve it hot.<br /><br /><br /><br /></div></strong>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com42tag:blogger.com,1999:blog-3538660796333022626.post-10603772738634849742010-07-05T23:28:00.000-07:002010-07-06T00:01:44.718-07:00MUTTON CHAPS WITH TOMATO SAUCE.(MY VERSION)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsr3wV0C3XCSOlDWiD4kQ6am3VDC_YM8xsNv4c1iTB3LavYyer0LpXaYvqEos2FMj8aLQ-Gh9esoicwiYeKemtXKBECLo4S5UkFF4udGI0ZkL-mEbvkT3BrAkYLLTQJ38me7gu-Ywod_Bs/s1600/Image0141.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 300px; FLOAT: right; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490684182566764610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsr3wV0C3XCSOlDWiD4kQ6am3VDC_YM8xsNv4c1iTB3LavYyer0LpXaYvqEos2FMj8aLQ-Gh9esoicwiYeKemtXKBECLo4S5UkFF4udGI0ZkL-mEbvkT3BrAkYLLTQJ38me7gu-Ywod_Bs/s400/Image0141.jpg" /></a><br /><div><strong><strong>1. Mutton(medium pieces) - 2 kg<br />2. Pearl onion(medium diced) - 2 ½ cup<br />3. Green chilly(half slit) - 4 no s<br />4. Turmeric powder - ½ tsp<br />5. Chili powder - 1 tsp<br />6. Kashmiri chili powder -1 tsp<br />7. Pepper powder -1 tsp<br />8. Mutton masala - 1 ½ tsp<br />9. Garam masala -1 tsp<br />10. Bay leaf - 2 no s<br />11. Coriander leaves - 2 spring<br />12. Salt - to taste<br />13. Coconut oil -<br />14. Ginger garlic paste - 2 tsp<br />15. Ginger(small cut piece) - 2 tsp<br />16. Garlic pods -2 tsp<br />17. Tomato sauce - 1 ½ tsp<br />18. Water -<br />19. Tomato(medium diced)optional -1 no s<br /><br /><br />How to Prepare:<br /><br />1. Cut n clean the mutton pieces and in that add ½ tsp of turmeric powder ,1 tsp of chili powder ,1/2 tsp of pepper powder ,1/2 tsp of mutton masala ,1/2 tsp of garam masala ,1 tsp of fresh garlic pods n 1 tsp of fresh ginger pieces ,little bit salt and mix well ,keep it for marinating about 10 to 15 minutes and after that put it in a pressure cooker for cooking and wait for 5 to 6 whistle after that turn off the fire.</strong></strong></div><br /><div><strong><strong><br />2. Take a kadai /pan add 2 tabs of coconut oil in it ,when it gets hot add rest of the garlic pods and ginger pieces sauté well ,then add chopped green chili and sauté well ,then add the diced pearl onions and sauté well until it becomes transparent ,then add the ginger garlic paste and sauté well ,also add 1tsp of kashmiri chili powder ,1 tsp of mutton masala ,1/2 tsp of pepper powder and sauté well. </strong></strong></div><strong><strong><br /><div><br />3. When it gets light brown in color add some fresh chopped coriander leaves and 1 bay leaf, in this stage you can add diced tomato (optional) and sauté it well to get along with masala. </div><br /><div><br />4. Add the cooked mutton pieces from the cooker and mix well, also add the mutton stock from it and mix along to get a unique taste and flavor to the gravy ,add enough water to get a consistent gravy as per your wish ,if you want more gravy you can add more water I made it here as a thick consistency.</div><br /><div><br />5. Close with a lid and cook for 5 to 8 minutes ,after 5 minutes open the lid and add 1 tsp of garam masala and mix well ,and put 1 ½ tsp of tomato sauce(optional) and mix together for a sweetness ,check out the salt, if required add little bit ,put a piece of bay leaf in it and turn off the fire.</div><br /><div><br />6. Finally garnish with freshly chopped coriander leaves on top of the gravy. </div><br /><div><br />NB: (you can add ghee roasted nuts and dry fruits on the top of gravy for garnishing).<br /><br /><br /><br /><br /></div></strong></strong>Reshmihttp://www.blogger.com/profile/11378901114131560673noreply@blogger.com20