tag:blogger.com,1999:blog-30490626302092177942024-02-19T00:07:18.227-08:00Latha's KitchenLathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-3049062630209217794.post-86027777480255849272014-09-08T01:42:00.000-07:002014-09-08T01:42:01.033-07:00CHICKEN MEATBALLS and SPAGHETTI<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi, Friends.... i'm updating my blog after more than a year.... Lots of excuses creeping up in my brain for this, but bottom line is I've been lazy to get around working on the hindrances causing me not to update....<br />
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<i><u><b>Chicken Meatballs and Spaghetti Recipe:</b></u></i><br />
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A very easy and tasty dish... I usually make it on a sunday afternoon when the kids are at home, so all at home can enjoy it hot when it is at its tastiest best.....<br />
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<b><i><u>INGREDIENTS:</u></i></b><br />
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<i><b><u>For chicken meat balls:</u></b></i><br />
1. 1/4 kg chicken mince<br />
2. 1 tsp each of ginger, garlic mince<br />
3. 2 tsp of green chilli mince (use it according to your spice preference)<br />
4. 2 tbsp of ground roasted bengal gram<br />
5. 4 tbsp breadcrumbs.<br />
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<i><u><b>For the sauce:</b></u></i><br />
1. 5 ripe tomatoes<br />
2. 7 cloves garli<br />
3. 2 medium onions<br />
4. 1 tsp of chilli powder<br />
5. a bunch of basil leaves (i prefer fresh to dried)<br />
6. a pinch of turmeric<br />
7. salt to taste<br />
Oil as per your preference. I used 3 tbspns of olive oil<br />
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<u><b><i>For spaghetti:</i></b></u><br />
1 packet spaghetti<br />
4 - 5 litres of water<br />
a pinch of salt<br />
1 tbsp olive oil<br />
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<i><b><u>Method of Preparation:</u></b></i><br />
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<i style="font-weight: bold; text-decoration: underline;">Meatballs:</i><br />
1. Mix all the ingredients mentioned for the meatballs and knead it well.<br />
2. Make balls of the mix.<br />
3. Shallow fry if you precook the mince or deep fry for 5 mins, on a medium flame, if you haven't precooked the mince.<br />
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<b><i><u>Sauce:</u></i></b><br />
1. Chop the onions and tomato very fine. Garlic needs to be minced.<br />
2. Heat oil is a heavy bottomed pan. Add the garlic and stir fry till the raw smell is no more.<br />
3. Now add the onions and fry till it is translucent.<br />
4, Add tomatoes and fry for 1 minute.<br />
5. Add turmeric, salt and chilli powder, mix well and let the sauce cook.<br />
6. The sauce is cooked when you see oil in all the corners. Now use a blender and make the sauce into an almost smooth paste.<br />
7. Chope the basil leaves fine and add to the sauce, mix well and add the meatballs to it and mix.<br />
8. Let the flavor of the meatballs combine with the sauce. Let it cook together for 5 mins, Keep mixing....<br />
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<b><i><u>Spaghetti:</u></i></b><br />
You can prepare the spaghetti midway of the sauce preparation.<br />
Boil the water with a pinch of salt and add the spaghetti to it. Let the spaghetti cook till it is almost done. Drain immediately and add a spoon of olive oil and mix so it doesn't stick.<br />
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Now add the spaghetti to the sauce and mix well... Alternately, you can place the spaghetti and put the sauce on it..... You can also use red and yellow peppers in the sauce..... Grating cheese on top can also be done. I avoid cheese for the whole portion but for my kids i grate cheese and put their portion in the oven for 2 mins to melt the cheese......</div>
Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com2tag:blogger.com,1999:blog-3049062630209217794.post-29199895971620883952013-02-05T04:32:00.007-08:002013-02-05T04:32:55.941-08:00EGGLESS FRUIT CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>EGGLESS FRUIT CAKE</b></u><br />
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I baked 2 cakes for my son's birthday (December). A chocolate cake and a fruit cake. Below is the recipe for the fruit cake. I usually bake eggless cakes.<br />
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<i><b>Ingredients :</b></i><br />
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2 cups all purpose flour (maida)<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
50 gms butter<br />
1/2 cup sunflower oil<br />
200 gms condensed milk<br />
1 cup water<br />
150 grams mixed tutti fruti fruits<br />
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<i><b>Method of Preparation:</b></i><br />
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1. Sift the flour, baking powder and baking soda together.<br />
2. Mix the butter and tutti fruti. Add this to the flour.<br />
3. Add the rest of the ingredients one after another and mix everything well.<br />
4. Preheat oven to 180 degrees. Grease the cake mould.<br />
5. Pour the batter into the mould and bake for 40 mins.<br />
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Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com1tag:blogger.com,1999:blog-3049062630209217794.post-23965754253512633692013-02-05T04:10:00.003-08:002013-02-05T04:10:24.940-08:00STRAWBERRY CAKE WITH FRESH STRAWBERRY & CREAM TOPPING<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>STRAWBERRY CAKE</b></u><br />
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Today is my daughter's birthday. She wanted a strawberry cake. Since strawberries are in season, i got some fresh strawberries from the market yesterday. This is my first cream topping cake. It came out very well and not much work involved at all. My daughter loved it and that is very important for me. I had baked a tutti fruti cake for my son's birthday in december, yet the update the recipe though, will do it along with this recipe, today. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfShfNjf7kZq17U_azPqfmCZolHg9nMSVMB5QrzYpsMQmUT_db3sG7e6G-2HZQBM6QCB53aGb4e1mJDyNcPSd4Pfp1ancAq4x4kTI-G-e0o0gR-sbyQuWrrUlYb9E0SThT8StlQVurYyY/s1600/DSCF1352.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfShfNjf7kZq17U_azPqfmCZolHg9nMSVMB5QrzYpsMQmUT_db3sG7e6G-2HZQBM6QCB53aGb4e1mJDyNcPSd4Pfp1ancAq4x4kTI-G-e0o0gR-sbyQuWrrUlYb9E0SThT8StlQVurYyY/s400/DSCF1352.JPG" width="400" /></a></div>
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<i><b>Ingredients:</b></i><br />
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<i><b>for the cake:</b></i><br />
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1 and 1/2 cups all purpose flour (maida)<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
2 tbsp strawberry syrup (i used Hershey's)<br />
2 drops strawberry essence<br />
50 gms butter + 50 gms sunflower oil <br />
50 ml full cream milk<br />
1/2 cup water<br />
3 tbsp castor sugar (adjust to your liking) <br />
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<i><b>for the cream topping</b></i><br />
1 pack whipped cream powder (blue bird)<br />
3 + 1 tbsp icing sugar<br />
1 cup fresh strawberry (cut into very small pieces)<br />
1/4 tsp lime juice <br />
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<i><b>Method of Preparation:</b></i><br />
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1. Whisk the butter and castor sugar together. Add the strawberry syrup and essence and mix well.<br />
2. Sift the flour, baking powder and baking soda together. Add the butter mix to this and mix.<br />
3. Add milk and water to this and mix thoroughly.<br />
4. Preheat the oven to 180 degrees.<br />
5. Grease the cake mould with butter and pour the batter in it.<br />
6. Bake for 35 mins in 180 degrees.<br />
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<i><b>Cream Topping:</b></i><br />
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1. Cut the strawberries finely. Mix this with 1/4 tsp lime juice and 1 tsp icing sugar and keep aside.<br />
2. Whip the whip cream as instructed on the box and refrigerate for 15 mins.<br />
3. After 15 mins, mix 1/4 cream with the strawberry mix and keep 3/4 as is, aside.<br />
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After the cake is baked, keep it for cooling. With a fork, poke the cake on the top and pour strawberry syrup. After the cake is cooled, first spread the strawberry cream mixture on the cake and then layer the cream on top.<br />
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Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-69835094141574242692013-01-23T06:28:00.002-08:002013-01-23T06:28:46.771-08:00GRILLED CHICKEN AND PEPPERS WITH MINT AND CORIANDER DIP<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>GRILLED CHICKEN AND PEPPERS WITH MINT AND CORIANDER DIP</b></u><br />
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I'm on a weight loss diet and have started making suitable recipes for this.... I tried chicken grill for the first time and it came out so well that i decided to post it right away.... I have so many recipes to be posted but just couldn't resist posting this right away. Will have to update my other recipes as well one of these days......<br />
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I love red and yellow peppers, they have a slightly sour and sweet taste and is very good when it is just stir fried or grilled (like i did today). Stir fry not to exceed maximum of 4 minutes... overcooked peppers don't taste so good...I sprinkle pepper and salt slightly to this and i can guarantee you will love the yumminess to the last bite.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXuz56HAlk9fNp-FY5E7rGiiFsmnvJNLOMrSh8M-7aDWhjGp2v9ZVt28tRentMqiMXcssACJ0x25GMci63nAV83v4ab1x_5poHzza6Tz4k_BdGa9CRiY0uW2VSXb48XMlkA74KaETWQc/s1600/DSCF1315.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXuz56HAlk9fNp-FY5E7rGiiFsmnvJNLOMrSh8M-7aDWhjGp2v9ZVt28tRentMqiMXcssACJ0x25GMci63nAV83v4ab1x_5poHzza6Tz4k_BdGa9CRiY0uW2VSXb48XMlkA74KaETWQc/s400/DSCF1315.JPG" width="400" /></a><br />
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<i><u><b>Ingredients:</b></u></i><br />
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300 gms chicken breasts (2 pieces)<br />
3 tbsp curds<br />
1 tsp chilli powder<br />
1 tsp ginger garlic paste<br />
1/4 tsp cumin powder<br />
1/2 coriander powder<br />
a pinch of turmeric<br />
salt to taste<br />
1 tsp oil for grilling<br />
Yellow and red pepper cubes<br />
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1. Marinate the chicken with all the above ingredients (except oil) and keep it in the refrigerator for a minimum of 1/2 an hour to maximum of 24 hours.<br />
2. Grill this (i used my sandwich grill) brushing a little oil on both sides. Let it cook on both sides for 4 minutes (Chicken breasts cook fast).<br />
3. Arrange the pepper cubes on the grill simultaneously. When serving, sprinkle little salt and pepper on the peppers.<br />
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Voila! Healthy chicken breasts with peppers ready to serve. My daughter too loved this and i was surprised and her not making a fuss to eat the peppers, which she usually does not eat....<br />
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Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-21103440165483535632012-09-24T08:30:00.001-07:002012-09-24T08:31:08.604-07:00DAL KICHADI <div dir="ltr" style="text-align: left;" trbidi="on">
My mom and daughter both are unwell today and i was taking care of mom being a daughter and my daughter being a mom. Kichadi seemed a good option for their lunch today and hence i prepared kichadi. The only difference is I prepared kichadi with masoor dal today, for the first time. Came out well but i felt tur dal was even more tastier.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV06n_qbb14MKof1Vhrwy0wfL0IMnqVMvOvRt4uOU6aaRVFq-e7IIz5wAtkQs3O4S7xJHQ13VLnztzbWC1XdIMXBiDyXl3aTtZOZ12T9lI2XzfIjm9x1LMOR1gyxgVRFhSLGVXiGJnb7o/s1600/DSCF1184.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV06n_qbb14MKof1Vhrwy0wfL0IMnqVMvOvRt4uOU6aaRVFq-e7IIz5wAtkQs3O4S7xJHQ13VLnztzbWC1XdIMXBiDyXl3aTtZOZ12T9lI2XzfIjm9x1LMOR1gyxgVRFhSLGVXiGJnb7o/s320/DSCF1184.JPG" width="320" /></a></div>
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<i><b> Ingredients:</b></i><br />
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1 cup rice<br />
3/4 cup dal<br />
1 inch ginger (grated)<br />
4 green chillies <br />
1/2 tsp dhania powder<br />
1/2 tsp turmeric<br />
salt to taste<br />
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<i><b>For the tadka:</b></i><br />
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1 tsp mustard seeds<br />
1 tsp jeera<br />
1 big onion (cut small)<br />
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2 tomato (cut small)<br />
2 sprigs curry leaves<br />
1 pinch of hing (asafoetida)<br />
2 red chillies (torn in 2)<br />
1 tbsp oil <br />
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<i><b>Method of Preparation:</b></i><br />
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1. Wash rice and dal together and pressure cook it with chillies, turmeric, green chillies, ginger, dhania powder and salt, for 3 whistles, alongwith 4.5 cups of water.<br />
2. Heat a pan, add oil and once the oil is hot, splutter mustard seeds, add hing, jeera one after the other.<br />
3. Add red chillies, onions and once the onions turn translucent, add curry leaves, and tomatoes. Let the tomatoes cook for 3 mins until is soft.<br />
4. Add this to the kichadi and mix well. Add hot water if you want it of more liquid consistency.<br />
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Serve hot with pickle, papad or eat it as is. <br />
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Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-73916632058005666512012-09-24T08:17:00.003-07:002012-09-24T08:17:47.231-07:00GRILLED VEGGIES and FRUITS<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm trying out recipes which are healthy & diet friendly and grilled veggies and fruits is one of these experiments. This is not a new dish, but still can be made interesting with different marinades. Today i tried out the normal one with curds, mint leaves, cilantro, garlic, jeera, salt and sugar. My son loves paneer, daughter apple and pineapple, capsicum and onions for me. This is the mix of veggies and fruits i used and before i could take a picture of the dish, my son had finished all the paneer.... My daughter, since she is sick today, was a little fussy but she ate it in the end because she loves fruits.</div>
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<i><b>Ingredients:</b></i></div>
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Capsicum, Onion, Apple, Pineapple, Paneer or any similiar veggies and fruits as per your choice.</div>
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<i><b>For the marinade:</b></i></div>
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1 bowl curds</div>
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1 handful cilantro (coriander leaves)</div>
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3 tbsp mint leaves (pudina)</div>
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4 green chillies (adjust as per taste) </div>
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1 tsp jeera</div>
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4 cloves garlic</div>
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1 tsp sugar</div>
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salt as per taste </div>
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<i><b>Method of Preparation:</b></i></div>
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1. Cube or cut all veggies and fruits into triangle.</div>
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2. Marinate them in the marinade for half an hour.</div>
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3. Grill them in a microwave. ( i have used the paneer grilled setting which is for 12 mins). You can also use the non stick microwave pan. Brush the pan with olive oil and use the same setting. I did both grill and pan but by the time picture was taken grilled veggies were over.</div>
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Tastes very good if you make the marinade spicy.</div>
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Serve hot.</div>
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Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-74534346529133421632012-09-21T21:29:00.005-07:002012-09-21T21:29:59.978-07:00VEGETABLE SAAGU (KARNATAKA STYLE)<div dir="ltr" style="text-align: left;" trbidi="on">
My whole family loves the poori saagu we get in Bangalore. It is not that we don't like the poori bhaaji in Mumbai, but the saagu, i miss here. To compensate i make the saagu at home atleast once a month. It goes well with not only poori but also with dosa, idli, phulka, appam and even rice.....<br />
I use less coconut since the gravy has a thick consistency from the roast gram dal used in the recipe. I learnt this from one of the cooks who we had hired for a feast at home.<br />
It is packed with a lot of vitamins and minerals from the various vegetables used in the recipe. There is no hard and fast rule of the vegetables that can be used. So, use your own combination and pack a punch in your family meal!!!! <br />
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<i><b>Ingredients:</b></i><br />
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All vegetables to be cut to the same size, into small cubes.<br />
1 big carrot <br />
1/4 bowl green peas (fresh/frozen)<br />
1 big knol-khol (I get this in mumbai only in the winter)<br />
12 french beans<br />
1 big potato (optional)<br />
1 small cauliflower<br />
1 pinch turmeric<br />
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<i><b>For the gravy paste:</b></i><br />
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1 tbsp fresh grated coconut<br />
3 tbsp roast gram dal (puttani, dahliya, bhuna chana)<br />
1 tsp coriander seeds<br />
1/4 tsp cumin seeds<br />
5 green chilli (adjust according to your taste) <br />
1 clove<br />
1 inch cinnamon<br />
1 handful of coriander (hara dhania, cilantro, kothimiri)<br />
1 inch ginger (optional)<br />
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2 byadagi chilli (torn in half)<br />
1 tsp mustard<br />
a pinch of hing<br />
curry leaves <br />
1 tsp oil<br />
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<i><b>Method of Preparation:</b></i><br />
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1. Dry roast the coriander seeds, clove, cinnamon and cumin seperately. Let it cool.<br />
2. Pressure cook all the vegetables with a pinch of salt and turmeric for 1 whistle. It should be almost cooked.<br />
3. Blend all the ingredients for the gravy paste.<br />
4. Heat oil in a kadai, splutter the mustard seeds, add hing, red chillies and curry leaves.<br />
5. Add the vegetables to the kadai, the gravy paste, salt as per taste and bring everything together.<br />
6. Adjust water as per your like and requirement and let it simmer for 5 mins.<br />
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Serve hot with poori, parantha, dosa, idli, appam, rice..... </div>
Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-90141353887708856722012-09-13T22:18:00.001-07:002012-09-13T22:19:00.089-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>MATAR PANEER (PEAS and COTTAGE CHEESE)</b></u><br />
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<i><b>Ingredients:</b></i><br />
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250 gms paneer (cut into cubes)<br />
150 gms green peas (either fresh or frozen) <br />
1 tbsp kasuri methi<br />
1 tsp ginger garlic paste <br />
a pinch of turmeric<br />
1 tbsp oil<br />
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<i><b>for the paste:</b></i><br />
2 big onions (sliced thin)<br />
3 tomatoes (sliced thin)<br />
1 tsp red chilli powder (i use everest tikalal)<br />
1/2 tsp dhania powder<br />
1/4 tsp garam masala (u can use this as per your preference, my kids like less garam masala)<br />
1 tsp oil<br />
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<u><b><i> Method of Preparation: </i></b></u><br />
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1. Heat oil in a kadai and fry the onions till brown.<br />
2. Fry tomatoes the same way, till it gets mushy.<br />
3. Blend the fried onions, tomatoes, chilli powder, dhania powder and garam masala to a smooth paste<br />
4. In the same kadai, add 1 tbsp oil and when the oil is hot, add ginger/garlic paste and fry till the raw smell goes.<br />
5. Add peas and saute for 2 mins. Add salt and turmeric.<br />
6. Now add the paste and mix well, add water if necessary and let the peas cook for 5-6 mins till it gets a little soft.<br />
7. Now add kasuri methi and let it cook for another minute.<br />
6. Add the cubed paneer and let all the flavors infuse the paneer. Let it simmer for 2 mins.<br />
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Serve hot with rotis, poori, parantha.<br />
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Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-64575876212906768412012-09-12T20:48:00.000-07:002012-09-12T20:49:51.178-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b>OATS UPMA</b></u><br />
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It is ages since i updated my recipe blog. I have a lot of pictures which i need to upload and have decided to do so in the course of the next couple of days. My friend Pripti wanted to know recipes made from oats as she is not very fond of the oats porridge. I have tried dosas, idlis and upma from oats, so, i gave her a few recipes that she could try out and since i had this picture in my album, i decided to post the recipe, which i had prepared a couple of months back. Beginning with this post, i intend to complete the updates of all the photos i have at present, in my database.....<br />
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Oats has been researched and found to be a very healthy diet option. On its own, very bland and the porridge version is not exactly to the likings of Indian pallette. That is why we have so many options of masala oats available in the super market of late. I like trying out new things which made me use oats instead of rava in this upma. It came out well and tasted good too... Healthy and tasty too is a good combination.<br />
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1 cup oats<br />
1 big onion (chopped medium)<br />
1 tomato (chopped medium)<br />
4 green chillies (adjust according to your taste)<br />
1/2 tsp mustard seeds <br />
Curry leaves<br />
Salt to taste<br />
a pinch of turmeric <br />
1 tbsp oil<br />
1 tsp lime juice (optional) <br />
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1. Dry roast the oats till a pleasant aroma arises, in a kadai.<br />
2. Keep it aside and in the same kadai, add oil.<br />
3. Once the oil is hot, add mustard seeds and when it splutters, add onions.<br />
4. When the onions turn translucent, add curry leaves and salt.<br />
5. Add tomatoes and turmeric and fry for sometime, till the tomatoes get soft<br />
6. Add close to 2 cups of water and bring it to a boil.<br />
7. When the water comes to a boil, add the oats, mix well and let it absorb the water and cook.<br />
8. After 2 mins, switch off the flame and add lemon juice if required and serve hot.<br />
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Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-12697642314711652152011-12-08T03:32:00.000-08:002011-12-08T03:52:22.359-08:00Huggi (Pongal)My father and father-in-law love this dish a lot. A favorite of my hubby too but always needs the tamarind sauce to persuade the kids to eat it. This is served as breakfast in almost all hotels throughout tamilnadu. Raita is served alongwith this in many places but i have always liked this best with the tamarind sauce as served in "KADAMBAMS" in Bangalore. Pongal is an easy option to cook for me when i have less time to spare to prepare a meal as this requires very little time for preparation.<br /><br /><span style="font-weight: bold;">HUGGI (PONGAL):</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLp8L2Lm25_Mfu-UkO2D5mTXh3oUheJL11q2mhgh2q_d8snhYXgcLpON7RkQXdfnFG2jeYNQooFuG1n5B1BfueQ-8a0JHMmQmQR3dkimf4H9_bCufNLcCmPyfqb3CZcOvTT5-I_oX-lk/s1600/046.JPG"><img style="cursor: pointer; width: 245px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLp8L2Lm25_Mfu-UkO2D5mTXh3oUheJL11q2mhgh2q_d8snhYXgcLpON7RkQXdfnFG2jeYNQooFuG1n5B1BfueQ-8a0JHMmQmQR3dkimf4H9_bCufNLcCmPyfqb3CZcOvTT5-I_oX-lk/s200/046.JPG" alt="" id="BLOGGER_PHOTO_ID_5683723573851197506" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />1 cup raw rice<br />1 cup moong dal<br />1 tsp grated ginger<br />1 tbsp peppercorns (slightly crushed)<br />4 green chillies<br />1/4 tsp turmeric<br />salt to taste<br />4 cloves garlic crushed (optional)<br />1 tsp jeera<br />1 sprig curry leaves<br /><br /><span style="font-weight: bold; font-style: italic;">Method to prepare:</span><br /><br />1. Wash rice and dal seperately.<br />2. Heal 1 tsp ghee in a pressure cooker and fry the moong dal till a pleasant aroma emanates.<br />3. Add rice and mix well. Add turmeric, ginger and salt.<br />4. Add 2 and 1/2 cups water and cook for 2 whistles.<br />5. Heat 1 tsp ghee in a kadai and add jeera. Once it splutters, add garlic (optional), chillies and curry leaves.<br />6. Add a little water, boil well and mix this with the rice.<br />7. Roast a little cashews in ghee an add to this for extra taste.<br /><br />Serve hot with tamarind sauce (hunisehannina gojju). Recipe given below.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-25291432542299375952011-12-08T03:12:00.000-08:002011-12-08T03:32:09.795-08:00Hunisehannina Gojju (Tamarind Sauce)I always prepare this dish alongwith Pongal. This tangy, spicy sweet dish tastes delightful and enhances the taste of Pongal unfailingly every single time. I always make extra sauce as the kids love eating chips and crispy snacks with this sauce as a dip. This is another recipe that i made a practise to prepare after relishing its combined taste at "Kadambams" in Bangalore.<br /><br /><span style="font-weight: bold;">HUNISEHANNIN</span><span style="font-weight: bold;">A GOJJU (TAMARIND SAUCE) FOR PONGAL:</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAFuCxvALRtNMYoWkHOBs-4H6XWeEveMFiZnOPVIkJPHbubG_JyUkdI7q2dNBwUiPbA9bc2b3LdPnmOSTnBdPJsO_0ht5-LBH0UgcftTVwpBB60rzmHrD5hZKXCpSnRlL35mEiPX_BeI/s1600/050.JPG"><img style="cursor: pointer; width: 239px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAFuCxvALRtNMYoWkHOBs-4H6XWeEveMFiZnOPVIkJPHbubG_JyUkdI7q2dNBwUiPbA9bc2b3LdPnmOSTnBdPJsO_0ht5-LBH0UgcftTVwpBB60rzmHrD5hZKXCpSnRlL35mEiPX_BeI/s200/050.JPG" alt="" id="BLOGGER_PHOTO_ID_5683718664100854146" border="0" /></a><br /><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />1/2 cup thick tamarind extract<br />1/2 cup powdered jaggery<br />4 slit green chillies<br />1 tbsp grated ginger<br />1/4 tsp turmeric<br />salt to taste<br />1 tsp mustard seeds<br />1/4 tsp asafoetida<br />1/2 tsp jeera<br />1 sprig curry leaves<br />1 tsp oil<br /><br /><span style="font-weight: bold; font-style: italic;">Method of preparation:</span><br /><br />1. Bring together tamarind extract, jaggery, turmeric, ginger and salt.<br />2. Add 3/4 cup water and bring to a boil.<br />3. As the mix is coming to a boil, make a tempering of oil, mustard seeds, asafoetida, jeera, green chillies and curry leaves.<br />4. Add this tempering to the tamarind mix, mix well and switch off the flame.<br /><br />Cool this and serve with Pongal.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com2tag:blogger.com,1999:blog-3049062630209217794.post-58795789538119226702011-12-08T02:52:00.000-08:002011-12-08T03:11:00.950-08:00Pundi Gatti (Steam Rice dumplings)I like preparing different dishes for dinner rather than chapathi always. Variety always interests the kids and hubby without fail and makes dinner, the only meal together on weekdays, more enjoyable. Making this dish is easy, preparation however takes time and patience. I soak the rice when i'm free in the afternoons and grind it before going to pick my kids from school.<br /><br /><span style="font-weight: bold;">PUNDI GATTI (STEAM RICE DUMPLINGS):</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseeBYwKCfXnIHaLyaVqOsoumpF8GD0euc_nduUbkqi90fvIYod4T_o0igWiKFuPQjL3aR-Rjrd0fFajYyXCD6CyMUi6C9zPtSmT2MQ7jX1wnLDI8E4JnGTmkv4XF7DZ4tlnTTBRuYcic/s1600/044.JPG"><img style="cursor: pointer; width: 267px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseeBYwKCfXnIHaLyaVqOsoumpF8GD0euc_nduUbkqi90fvIYod4T_o0igWiKFuPQjL3aR-Rjrd0fFajYyXCD6CyMUi6C9zPtSmT2MQ7jX1wnLDI8E4JnGTmkv4XF7DZ4tlnTTBRuYcic/s200/044.JPG" alt="" id="BLOGGER_PHOTO_ID_5683713273006729650" border="0" /></a><br /><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br /><span style="font-weight: bold; font-style: italic;">For batter:</span><br />2 cups raw rice<br />1/2 cup grated coconut<br />Salt to taste<br /><br /><span style="font-weight: bold; font-style: italic;">For tempering:</span><br />1 tsp mustard seeds<br />1 tsp chana and urad dal mix<br />4 green chillies roughly minced<br />1 tsp oil<br /><br />1. Soak the rice for 3 hours.<br />2. Gring the rice alongwith coconut to dosa batter consistency (The batter need not be too smooth). Add salt.<br />3. Heat a kadai, add oil.<br />4. Brown the dal mix in the oil and add mustard seeds and chillies.<br />5. Add the batter and keep folding from all sides seeing to that the batter does not stick to the kadai. The batter will get cooked and coming together resembing a dough.<br />6. Make small balls of this and steam for 15 minutes.<br /><br />Serve hot with chutney. I made roasted gram dal chutney with this.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-49166205068280523302011-12-08T02:20:00.000-08:002011-12-08T02:50:19.447-08:00Roasted Gram Dal ChutneyI always try out different chutneys mostly to avoid the use of coconut which is a big NO when you wanna watch your weight. Tomato and onion chutney, pudina, tur dal, roasted gram dal are all healthier options. Below mentioned is roasted gram dal chutney which i prepared as an accompaniment to the above mentioned steamed rice dumplings..... It makes a very good combination and is very filling as well.<br /><br /><span style="font-weight: bold;">ROASTED GRAM DAL CHUTNEY:<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vtQqaWAMLh5O52xxtTdIH76UG7ioKI4sqQAppdEQDiLwJUn7817_SoaBLkIRfStb4lIlZHEkJeZjN22uSzwudEzFKlskEs5QK-NAjaXYXYKgaApWeKZe52UoKDrfnWomi6AOiACTClQ/s1600/045.JPG"><img style="cursor: pointer; width: 200px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vtQqaWAMLh5O52xxtTdIH76UG7ioKI4sqQAppdEQDiLwJUn7817_SoaBLkIRfStb4lIlZHEkJeZjN22uSzwudEzFKlskEs5QK-NAjaXYXYKgaApWeKZe52UoKDrfnWomi6AOiACTClQ/s200/045.JPG" alt="" id="BLOGGER_PHOTO_ID_5683707237587550034" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;"><br /></span><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />1 cup roasted gram dal<br />4 green chillies<br />1 inch piece ginger<br />a small piece of tamarind (wet this with a little water)<br />salt to taste<br /><br /><span style="font-style: italic; font-weight: bold;">for tempering:</span><br /><br />1/4 tsp mustard seeds<br />1/4 tsp urad dal and chana dal mix<br />1 sprig curry leaves<br />1/2 tsp oil<br /><br /><span style="font-style: italic; font-weight: bold;">Method of Preparation:</span><br /><br />1. Blend all the ingredients mentioned for the chutney together. Use a little water.<br />2. Take this chutney in a bowl.<br />3. Take a little oil in a tempering kadai and heat it.<br />4. Once the oil is hot, add the urad and chana dal mix and once it browns, switch off the flame.<br />5. Immediately add mustard seeds and curry leaves. Stir well.<br />6. Add this to the chutney<br /><br />Serve with idli, dosa or chapathi. Goes well with chilli bonda and alu bonda as well.<br />4.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-3559104899245370822011-11-22T01:48:00.000-08:002011-11-22T02:18:48.641-08:00Bisi Bele BathA very famous Karnataka recipe. This dish tastes very good at MTR (Mavalli Tiffin Rooms) in Bangalore. They serve it with a delicious raita. It is a one dish meal, easy to make and one of my favorites to cook after i mastered the art of preparing BBB. It took me 10 times of trying to get the perfect BBB recipe. Now i prepare as often as once in 10 days and it improves with every time i cook it. My kids like to eat potato wafers alongwith it, for me, i like it as is or with raita. Replace white rice with brown rice and it makes for good diet recipe with all the nutrition of vegetables and very less oil. This is how i prepare BBB.<br /><br /><span style="font-weight: bold;">BISI BELE BATH:</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwRqT9Xzes54BsUU3HvJUiEfC8nuoosTU6UHHyfW-bFsAihQDmQA-m7npGztuhgwXG5YVeOF2_MC5vgwewrleC9YITUJhorKdrGucNuRHMViNWzBxMLKxS1kTYeoBFtsKu-z1cXpxaio/s1600/041.JPG"><img style="cursor: pointer; width: 256px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwRqT9Xzes54BsUU3HvJUiEfC8nuoosTU6UHHyfW-bFsAihQDmQA-m7npGztuhgwXG5YVeOF2_MC5vgwewrleC9YITUJhorKdrGucNuRHMViNWzBxMLKxS1kTYeoBFtsKu-z1cXpxaio/s200/041.JPG" alt="" id="BLOGGER_PHOTO_ID_5677761648313186914" border="0" /></a><br /><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span> <span style="font-weight: bold; font-style: italic;">(powder)</span><br /><br />2 tbsp coriander seeds<br />1 tbsp urad dal<br />1 tbsp channa dal<br />1/2 tbsp jeera<br />6-7 methi seeds<br />2 pieces of 1 inch each , chinnamon<br />2 cloves<br />5 tbsp dry coconut (grated)<br />8 dry chillies (adjust this to your taste)<br /><br />1. Dry fry all the above ingredients seperately and blend it into a powder together. Divide this powder in two portions.<br /><br /><span style="font-style: italic; font-weight: bold;">For the BISI BELE BATH:</span><br /><br />1 cup rice<br />3/4 cup toor dal<br />1 portion of the Bisi Bele Bath powder (recipe above)<br />1 cup of mix vegetables chopped evenly and washed (carrot, beans, capsicum, turnip)<br />1/4 tsp asafoetida<br />1/2 tsp oil<br />1/2 tsp turmeric powder<br /><br />2. Wash the rice and dal together.<br />3. Heat the oil in a pressure cooker and add the asafoetida, add the vegetables.<br />4. Stir fry vegetables for 1/2 a minute, add salt, turmeric powder and the BBB powder, stir fry.<br />5. After a minute of stir fry, add the washed rice and dal, mix well, add 4 cups of water and pressure cook for 2 whistles. Let the pressure reduce and then open.<br /><span style="font-weight: bold; font-style: italic;">for the tamarind mix:</span><br /><br />2 tbsp thick tamarind extract<br />1 tbsp jaggery<br /><br />6. Mix the above 2 ingredients in 1 cup water and bring it to a boil.<br />7. Add this to the rice in the pressure cooker and mix well.<br /><br /><span style="font-weight: bold; font-style: italic;">for the tempering:</span><br /><br />1 tsp mustard seeds<br />2 sprigs curry leaves<br />2 dry chillies (split, i used the byadagi variety)<br />1 tbsp halved cashewnuts (optional)<br />1 tomato (cut fine)<br />the second portion of the BBB powder<br />1 tsp ghee<br />1/4 tsp asafoetida<br /><br />8. Heat the ghee in a pan and add mustard seeds. Once they splutter, add asafoetida and reduce flame and add chillies.<br />9. Add curry leaves and the tomato. Stir fry the tomatoes till cooked.<br />10. Add the powder and fry for 10 secs and immediately transfer this to the rice. Mix well.<br /><br />You can also add onions for the tempering.<br /><br />Though the recipe looks tedious with the number of steps, it isn't when you cook it.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com2tag:blogger.com,1999:blog-3049062630209217794.post-90564731546530076722011-11-17T18:00:00.000-08:002011-11-17T04:49:14.111-08:00Seafood platter (Mackerel fish curry)One of the good things of moving to mumbai is the seafood- fresh, variety, abundance. My kids and I love seafood. My daughter does not eat rice or anything else when seafood is prepared at home. She is satisfied only with eating fish all three meals in the day. The prawns here is excellent. I used to not prepare prawns much when in Bangalore but here i love preparing it since it is fresh and does not smell a lot. I marinate prawns in a little turmeric and salt for 15 mins after cleaning and washing it. For curry, mackerel is the best and tastes yum. The meal posted below was prepared the last sunday before diwali (we don't eat non-veg for a month after diwali).<br /><br /><span style="font-weight: bold;">MACKEREL FISH CURRY:</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4qNH2QMzqJ5r0VfxHrPk4BscHUzzQRyMfI6fw7Z8XJgahXh98YJZujOg7ZptpgsKm7ndiKTuvD55A0eJeoPbq0ldKkyTbAZoKtOeTZOFD9YomBQr1XzhCV6JRG4ZePHguI0MvP0HfxY/s1600/008.JPG"><img style="cursor: pointer; width: 423px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4qNH2QMzqJ5r0VfxHrPk4BscHUzzQRyMfI6fw7Z8XJgahXh98YJZujOg7ZptpgsKm7ndiKTuvD55A0eJeoPbq0ldKkyTbAZoKtOeTZOFD9YomBQr1XzhCV6JRG4ZePHguI0MvP0HfxY/s200/008.JPG" alt="" id="BLOGGER_PHOTO_ID_5675935637535018146" border="0" /></a><br /><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />1 kg mackerel (wash and pat dry)<br />1/2 cup coconut<br />1 tbsp red chilli powder<br />1 tsp dhania powder<br />a pinch turmeric<br />1 tbsp thick tamarind extract<br />salt to taste<br />8-10 peeled shallots (sambhar onions)<br />10 cloves of garlic (peeled)<br />2 sprigs curry leaves<br />1 tbsp oil<br />1 tbsp <a href="http://lathaskitchenworld.blogspot.com/2011/02/vadiyam-magic-seasoning.html">vadiyam</a> (if you do not have vadiyam, use 1 tsp mustard seeds, a little jeera, 5 methi seeds)<br /><br /><span style="font-weight: bold; font-style: italic;">Method of Preparation:</span><br /><br />1. Make a paste of coconut, chilli powder, tamarind extract, turmeric, dhania powder and salt with a little water.<br />2. Heat oil in a wide thick bottomed vessel. Add vadiyam and fry for 30 seconds.<br />3. Add the peeled shallots and garlic and fry for a minute<br />4. Add curry leaves and stir fry for 15 seconds.<br />5. Add the ground coconut paste and add a little water as the curry will thicken.<br />6. Let the curry come to a boil and add the fish pieces. Cook for 10 mins, garnish with coriander leaves.<br /><br />Serve hot with rice. Also tastes superb with dosas and idli.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-24705588508255546542011-11-17T03:29:00.000-08:002011-11-17T03:57:36.834-08:00Prawn Fry (Royalla vepudu)There are so many different kind of prawns in all sizes available in the market here, i enjoy shopping for them. They are sold in small heaps and the price differs on the size of the prawns. I love the tiger and jumbo prawns than the small ones. Though it is tedious to de-vein them, i just love the taste. If you are averse to the smell of prawn you can make use of the following method to get rid of the smell. After de-veining the prawns, wash it well and marinate in lime juice and turmeric for 15-20 mins and then use it in your recipe.<br /><br /><span style="font-weight: bold;">PRAWN FRY: (ROYALLA VEPUDU):</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />1/4 kg prawns (de-veined)<br />1 large onion (chopped)<br />1 tomato (chopped)<br />1/2 tsp ginger-garlic paste<br />1 tsp red chilli powder<br />2 sprigs curry leaves<br />1 tsp <a href="http://lathaskitchenworld.blogspot.com/2011/02/vadiyam-magic-seasoning.html">vadiyam</a><br />salt to taste<br />coriander leaves to garnish<br />1 tbsp oil<br /><br /><span style="font-weight: bold; font-style: italic;">Method of preparation:</span><br /><br />1. Heat oil in a kadai (wok), add vadiyam, fry for 30 seconds and add onion.<br />2. Once the onion turns translucent, add the ginger garlic paste and fry till the raw smell goes.<br />3. Add curry leaves and fry.<br />4. Add the chopped tomato and fry well till it gets mushy.<br />5. Add chilli powder and salt and mix well. Let this cook for a minute<br />6. Add the prawns and cook for 15 mins.<br />7. Garnish with coriander leaves<br /><br />Goes well as an accompaniment with rice and dal.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-13376890262224066492011-11-16T22:38:00.000-08:002011-11-17T03:28:59.459-08:00Vanjaram Fry (Anjal/Surmai/Seer Fish Fry)Vanjaram Fry is a perfect complement to Rasam rice. I buy a whole fish, a minimum of 1 kg will be a good one - anything less would be too small and the pieces will not be so good. In Bangalore, i used to buy half kg or 1kg slices. Here, since there is a good choice, i buy a whole one. I marinate the slices in spices and keep them in the sun for 2 hours and then freeze them. When necessary, i take the required number of slices and fry them. This comes very handy when i have less time to spend for meal preparation and yet my kids demand something yummy and their favorite..... Rasam rice and fish fry.<br /><br /><span style="font-weight: bold;">VANJARAM FRY (ANJAL/SURMAI/SEER FISH FRY):</span><br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients:</span><br /><br />1 kg Seer fish (sliced, wash and pat dry)<br />2 tsp red chilli powder<br />1 tsp dhania powder (coriander powder)<br />1/2 tsp jeera powder<br />1 tsp vinegar<br />6 tbsp tamarind extract<br />1/2 tsp salt<br />1/4 tsp turmeric<br />Oil for shallow frying<br /><br /><span style="font-weight: bold; font-style: italic;">Method of preparation:</span><br /><br />1. Mix all the above mentioned spices. The tamarind extract and vinegar should be enough to bind the dry spices together to a paste, if it is still dry, add some water but the paste must be thick.<br />2. Coat each slice on both sides with the paste. Keep it aside for 2 hours.<br />3. On a hot griddle add 1 tbsp oil and place the fish on the oil.<br />4. After 2 mins, turn over the fish, add a little oil to the sides and cook for another 2 mins. At this point, you can sprinkle pepper powder on the slice.<br /><br />Serve hot with rasam rice or dal chawal.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-44629056844518715602011-11-10T08:02:00.000-08:002011-11-10T09:15:47.709-08:00Tomato Rice and Chicken CurryI like trying out different combinations when preparing non-veg dishes. Biriyani always stands alone without any accompaniments when there are no guests, or else, biriyani with green chicken curry. Ghee rice/coconut rice with green chicken/mutton/vegetable stew. Tomato rice usually is prepared when i'm unable to prepare any vegetable dish or curry, hence one dish meal. Last time, after i had made all the preparations for tomato rice when i remembered that i had chicken in the freezer. So, i decided to make red chicken curry to go with the tomato rice. Posting the recipe for the same.<br /><br /><span style="font-weight: bold;">TOMATO RICE AND CHICKEN CURRY:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7AfmpnFGFSFxsWHafmhTawrn7KP4TleDXSyq0lX3_mbSTmoGoOgPqHT2RQn9q95hvcxeHdCQvPbRdqVWuaaLhBNvjqnw-_dk6jC8rn_1sYkJO1eM0gh3dd_apJaNZTBvhal2R8NBjWuI/s1600/DSCF0987.JPG"><img style="cursor: pointer; width: 306px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7AfmpnFGFSFxsWHafmhTawrn7KP4TleDXSyq0lX3_mbSTmoGoOgPqHT2RQn9q95hvcxeHdCQvPbRdqVWuaaLhBNvjqnw-_dk6jC8rn_1sYkJO1eM0gh3dd_apJaNZTBvhal2R8NBjWuI/s200/DSCF0987.JPG" alt="" id="BLOGGER_PHOTO_ID_5673416688208067234" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredie</span><span style="font-weight: bold; font-style: italic;">nts:</span><br /><br /><span style="font-style: italic; font-weight: bold;">for tomato rice:</span><br /><br />1 cup rice (washed and soaked for 15 mins before cooking)<br />1 large onion (sliced)<br />3 tomatoes (chopped fine)<br />50 gms green peas (optional)<br />2 green chillies<br />1/2 tsp chilli powder<br />1 sprig curry leaves<br />1 tsp ginger garlic paste<br />1 tbsp oil<br /><br /><span style="font-weight: bold; font-style: italic;">for chicken curry:</span><br /><br />1/2 kg chicken<br />4 tbsp coconut<br />1 tsp chilli powder<br />1/2 tsp coriander powder<br />a pinch of turmeric<br />1 tbsp tamarind thick extract<br />1 tbsp <a href="http://lathaskitchenworld.blogspot.com/2011/02/vadiyam-magic-seasoning.html">vadiyam</a><br />1 tbsp oil<br />2 tbsp ginger garlic paste<br /><br /><span style="font-weight: bold; font-style: italic;">Method of Preparation:</span> <span style="font-weight: bold; font-style: italic;">(Tomato Rice)</span><br /><br />1. Heat oil in a pressure cooker, add onions and stir fry till they turn translucent.<br />2. Add ginger-garlic paste and fry till the raw smell goes.<br />3. Add the green chillies, green peas and curry leaves and fry for 30 seconds.<br />4. Add the tomatoes, fry for 30 seconds and add chilli powder, fry for 1 minute<br />5. Add the rice, 2 cups of water and pressure cook for 2 whistles and switch off the flame. Open after the pressure is completely released.<br /><br />To cook this dish in rice cooker, follow steps 1-4 in a kadai in place of the pressure cooker. Add the seasoning for the rice alongwith the rice in the rice cooker.<br /><br /><span style="font-weight: bold; font-style: italic;">(Chicken curry):</span><br /><br />1. Grind coconut, chilli powder, turmeric, coriander powder, turmeric and salt into a smooth paste<br />2. Heat oil in a pressure cooker, add vadiyam and fry for a minute.<br />3. Add ginger-garlic paste and fry till the raw smell goes, then add curry leaves.<br />4. Add chicken and fry for a minute, add the ground paste and pressure cook for 2 whistles.<br /><br />You can serve this curry with dosa and idli also.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-3075029408732138312011-11-09T02:44:00.001-08:002012-09-24T08:56:37.976-07:00Puliyogare<div dir="ltr" style="text-align: left;" trbidi="on">
One of the easiest to make in an emergency. Maybe that is one of the reasons most of friends at college and my first workplace would get this in their lunch boxes. I for one, hated the ready mix puliyogare and have not had puliyogare anywhere other than Kadambam restaurant in Bangalore. Mummy makes good Vangi bath but even her puliyogare recipe falls short of the taste of Kadambams. I then got this recipe from a Kannada cook book and tried it out with a little variation of my own. Since the first time i prepared this, my husband and kids want this mix ready always so that they can have it as often as they feel like having it. At last, I'm satisfied with the taste of home made Puliyogare. Now, i always have puliyogare gojju stocked in my fridge always.<br />
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<span style="font-weight: bold;">PULIYOGARE:</span><br />
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<span style="font-style: italic; font-weight: bold;">Ingredients:</span> <span style="font-style: italic; font-weight: bold;">(for gojju)</span><br />
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6 tsp chana dal (kadale bele)<br />
6 tsp urad dal (uddin bele)<br />
24 red chillies (mix of 14 byadagi and 10 guntur chillies)<br />
18 tsp coriander seeds<br />
2 tsp jeera<br />
3/4 tsp methi seeds<br />
9 tsp black sesame seeds<br />
9 tsp grated dry coconut<br />
a small piece of jaggery<br />
6 tsp thick tamarind extract<br />
1/4 tsp turmeric<br />
salt to taste<br />
1 and 1/2 tsp mustard seeds<br />
4 tsp groundnuts<br />
3 sprigs curry leaves<br />
pinch of hing<br />
10 tbsp oil<br />
salt to taste<br />
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<span style="font-style: italic; font-weight: bold;">Method of preparation:</span><br />
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1. In one tsp oil, fry the chana dal, urad dal, coriander seeds, jeera, methi and chillies seperately.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nrq1N7NPOeuvV4ILDFe9FCYOZkiNPkrCY3d_Pf0a2kC5wqsO0pCQN6UOMDsmDfP9uMaHdwYasEzGhcHs0qOI9ULyGuUzL8VIxIACXE_H6SMjg_GrVN9NVpSYLfSKpfACamjN_hcahfE/s1600/DSCF0975.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5672953132023807858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nrq1N7NPOeuvV4ILDFe9FCYOZkiNPkrCY3d_Pf0a2kC5wqsO0pCQN6UOMDsmDfP9uMaHdwYasEzGhcHs0qOI9ULyGuUzL8VIxIACXE_H6SMjg_GrVN9NVpSYLfSKpfACamjN_hcahfE/s200/DSCF0975.JPG" style="cursor: hand; cursor: pointer; height: 150px; width: 200px;" /></a><br />
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2. Dry fry the sesame seeds and once the start crackling, add the dry coconut and immediately switch off the flame.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyLE949wM9aE1nJ03gVWY4TUU3kzoWOoxYYVBdRVBkxz8Fj0AUf1m9NzBXEF9raaJLnrhtcieXB9WM86vWSLpnQ0i238yO2N0C-Vfr5XGKTOuWhyYLx4kaaF3cpZqxXUiUdqA391YN-k/s1600/DSCF0978.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5672953925325816130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyLE949wM9aE1nJ03gVWY4TUU3kzoWOoxYYVBdRVBkxz8Fj0AUf1m9NzBXEF9raaJLnrhtcieXB9WM86vWSLpnQ0i238yO2N0C-Vfr5XGKTOuWhyYLx4kaaF3cpZqxXUiUdqA391YN-k/s200/DSCF0978.JPG" style="cursor: pointer; height: 188px; width: 251px;" /></a><br />
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3. Powder all the ingredients in step 1. together.<br />
4. Powder the sesame seeds and dry coconut together. Keep both the powders seperately.<br />
5. Mix the tamarind extract, jaggery and turmeric with a little water in a bowl.<br />
6. Take a thick bottomed karahi and heat the 10 tbsp oil. Add grounduts.<br />
7. Once the groundnuts turn reedish brown, immediately sputter mustard seeds, curry leaves and add hing.<br />
8. Add the tamarind extract mix and let it boil. Once it starts boiling, add the step 1. powder.<br />
9. Mix well and later add the step 2. powder.<br />
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The gojju is ready. You can mix this with hot rice, if necessary garnish with coriander leaves.<br />
This stays good for 5 days at room temperature and for more than 15 days when stored in refrigerator.</div>
Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com2tag:blogger.com,1999:blog-3049062630209217794.post-78147337164868135952011-11-09T02:19:00.000-08:002011-11-09T02:41:39.266-08:00NippattuAnother fried snack. I prepared this for Ganesha festival, but could not post the recipe till now. In fact, all the recipes from now on for quite sometime is backlog being uploaded. Mummy used to prepare all these together - rave unde, chakkali, nippattu, kodubale. She used to prepare in large quantities with the assistance of my aunts and granny. It used to be a large group gathered when such snacks and festivities were prepared. Now, with everyone busy in their works none of us staying in close proximity to each other, we end up cooking in small quantities and at times not cooking this stuff at all. I have seen more number of people buying from supermarkets and groceries where they sell this stuff ready. I had done it once but did not like the items much and it did not give me the fulfillment and satisfaction i have when i do it myself. So here goes, another of the fried stuff recipe......<br /><br /><span style="font-weight: bold;">NIPPATTU:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn0FKCuzHmolr4DKyE6CFBSLIQ1TjNqNN296W3CC9bywrhw4ijKLAaFMQ0bclfVNk9mlEGdyDcNUhb-FAM_Cx5wEw8TZ5g_GQB4YXHlgqBVfyUZu7uQLp0JIwT5UkpDw70ZrCFvqyflM/s1600/DSCF0973.JPG"><img style="cursor: pointer; width: 253px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn0FKCuzHmolr4DKyE6CFBSLIQ1TjNqNN296W3CC9bywrhw4ijKLAaFMQ0bclfVNk9mlEGdyDcNUhb-FAM_Cx5wEw8TZ5g_GQB4YXHlgqBVfyUZu7uQLp0JIwT5UkpDw70ZrCFvqyflM/s200/DSCF0973.JPG" alt="" id="BLOGGER_PHOTO_ID_5672944025833057106" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />2 cups rice flour<br />1/2 cup besan (fried gram flour)<br />1/2 cup dried coconut (grate and powder)<br />3 tbsp fried, peeled and lightly crushed groundnuts<br />6-7 dry red chillies (byadagi variety), coarsely powdered<br />2 sprigs of curry leaves roughly chopped<br />1/4 tsp red chilli powder<br />1/4 tsp hing<br />2 tbsp hot oil for mixing the dough<br />a pinch of salt<br /><br /><span style="font-weight: bold; font-style: italic;">Method of Preparation:</span><br /><br />1. Mix all the ingredients mentioned above into a dough.<br />2. Make small balls and flatten it into 1/2 inch thick discs on a plastic sheet.<br />3. Slide it into hot oil and once reddish brown, remove it from the oil.<br />4. Repeat the same till you exhast all the dough.<br />5. Cool it and then store it in a air tight container.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-52012177025479232232011-11-09T01:48:00.000-08:002011-11-09T02:03:53.146-08:00Alasande Husuli (Black eyed beans salad)Legumes being a good source of protein, i include it quite often in our diet. The kids love eating sprouts and beans when it is a salad. They especially like the green gram and alasande (lobia/black eyed bean) salad a lot. My son eats this as a whole meal instead of as an accompaniment. I prepare this without onions if it is on fasting days and if it is prepared as prasadam.<br /><br /><span style="font-weight: bold;">ALASANDE HUSULI:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpJAFEmJBfqOmpM_oXXBU_3DqnonINXq1TL04z7XgkDuZAmMBk0_7i6cm2iK7LwyjkUecYQILHJT07nq5ygCcUa5_OKKtchjouXtfjVuDY9cLBdABqpSY7tKb6LTeHelEgiCVcs001_U/s1600/DSCF0968.JPG"><img style="cursor: pointer; width: 248px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpJAFEmJBfqOmpM_oXXBU_3DqnonINXq1TL04z7XgkDuZAmMBk0_7i6cm2iK7LwyjkUecYQILHJT07nq5ygCcUa5_OKKtchjouXtfjVuDY9cLBdABqpSY7tKb6LTeHelEgiCVcs001_U/s200/DSCF0968.JPG" alt="" id="BLOGGER_PHOTO_ID_5672934357654411618" border="0" /></a><br /><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />1 cup alasande (lobia/black eyed beans)<br />1 large onion, chopped fine.<br />3-4 green chillies (slit lengthwise to make it easy for the kids to remove the chillies when eating)<br />2 tbspn grated fresh coconut<br />1 tsp mustard<br />1 sprig curry leaves<br />a pinch of asafoetida (hing)<br />1 tsp oil<br />salt to taste<br />coriander for garnish<br /><br /><br /><span style="font-weight: bold; font-style: italic;">Method of Preparation:</span><br /><br />1. Cook the beans for 2 whistles and strain completely<br />2. Heat the oil in a pan and splutter the mustard seeds, add hing.<br />3. Add onions and fry till it turns translucent, add curry leaves.<br />4. Add salt and mix well, now add the beans and mix thoroughly.<br />5. Add the grated coconut and coriander, mix well and switch off the flame.<br /><br /><br />Serve this as an accompaniment or as an evening snackLathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-78207204499911900512011-11-08T19:03:00.000-08:002011-11-08T19:38:30.740-08:00See KadubuThe preparation for Ganesha festival starts off a week in advance. I remember my mother soaking rice for the preparation of Kadubu dough a week previous to the festival. The main offering to Ganesha on the festival is this Kadubu (also known as modak). There are different kinds of modak, deep fried, steamed and just stuffed. The recipe given below is for the plain stuffed kadubu. For preparing the rice flour for this recipe, rice needs to be soaked for 3 hours, strained and then spread on a clean muslin cloth for drying. Dry this in shade for 1 whole day. Next day it is powdered very fine. My mother, aunt and me would sit and make kadubus with our hands without moulds, when the dough was still hot. Now that moulds are available and i'm the only hand to make kadubus, i use a mould. The kadubus should be made when the dough is hot.<br /><br /><span style="font-weight: bold;">SEE KADUBU:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpb3-cNk3li7M-WuJJFelXOFIFpMm4Wl2chV9V5IkdqwqpfHsxVwVe2S-TsmXtBO7bzUIz_z0tBvqnKMWEeeKNbG5CwsYgeFzk7SZCVyBmwwbf2aHKbuyDQg0Er-tbVhulob9De-wDRo/s1600/DSCF0959.JPG"><img style="cursor: pointer; width: 298px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpb3-cNk3li7M-WuJJFelXOFIFpMm4Wl2chV9V5IkdqwqpfHsxVwVe2S-TsmXtBO7bzUIz_z0tBvqnKMWEeeKNbG5CwsYgeFzk7SZCVyBmwwbf2aHKbuyDQg0Er-tbVhulob9De-wDRo/s200/DSCF0959.JPG" alt="" id="BLOGGER_PHOTO_ID_5672834411112155474" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyaEI7eTq2ZTEahYheWohjvkVUQuaYFPy-_fRGRtgtbilEWXZjAHjhZevyPdOdnDiSWHGEe_hhODIJ2GhEbp0ybR8bDti66EndnDHoI8qTghYaFv_oeKtA6i7_0RC7kFhvI01omMMT8Q/s1600/DSCF0965.JPG"><img style="cursor: pointer; width: 279px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyaEI7eTq2ZTEahYheWohjvkVUQuaYFPy-_fRGRtgtbilEWXZjAHjhZevyPdOdnDiSWHGEe_hhODIJ2GhEbp0ybR8bDti66EndnDHoI8qTghYaFv_oeKtA6i7_0RC7kFhvI01omMMT8Q/s200/DSCF0965.JPG" alt="" id="BLOGGER_PHOTO_ID_5672833418953661874" border="0" /></a><br /><br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients:</span><br /><br /><span style="font-weight: bold; font-style: italic;">For the stuffing</span><br />1 cup fried Bengal gram powdered roughly (hurikadale)<br />1 cup white sesame (fried and roughly powdered)<br />1 cup jaggery powdered<br />1 cup dried coconut, grated.<br />1/4 cup poopy seeds (fried)<br />6-7 elaichi (seeds powdered)<br /><br /><span style="font-weight: bold; font-style: italic;">For the dough:</span><br />2 cups rice powder<br />1 and 1/2 cup water ( adjust according to necessity)<br />a pinch of salt<br /><br /><br /><span style="font-weight: bold; font-style: italic;">Method of preparation:</span><br /><br />1. Mix all the ingredients for the stuffing and keep it in an airtight container.<br />2. Boil water and add a pinch of salt, as the water starts boiling, add the rice flour till all the water is absorbed.<br />3. Keep mixing with a thick spatula (preferably wooden) to avoid lump formation.<br />4. As you keep mixing, bring the whole flour together into one huge dough.<br />5. Make lemon sized balls of the dough when it is still hot.<br />6. Pat this ball flat and put it into the kadubu mould and fill the stuffing powder into it and make hot hot kadubus.<br />7. You can further steam this kadubu or eat it without steaming.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com1tag:blogger.com,1999:blog-3049062630209217794.post-36514217755087829632011-09-08T09:14:00.000-07:002011-09-08T09:43:17.273-07:00Kodubale (Cripy Spicy Donuts)This is another snack i prepared for Ganesha. Preparing these dishes was nostalgic for me.... reminded me of my mom preparing kodubale and rave unde before we went out on a vacation and even for school picnics. I prefer giving both my kids these home made snacks rather than chips which little ones are usually fond of. Thankfully my kids too prefer homemade snacks to readymade.<br /><br /><span style="font-weight: bold;">KODUBALE:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdktYoACbcNpBcZFTYdJhCS0ofsohg_XzwmlRe1n0IhepxjMB5CfOKCmT06Yhhtwoa8Nlhy7f6_FcUjp_O16x1rZomuHy5PD8907nsft_lD6ivYyBU-mB6ElePeIBmfG5e4PeNeZanDk/s1600/DSCF0956.JPG"><img style="cursor: pointer; width: 230px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdktYoACbcNpBcZFTYdJhCS0ofsohg_XzwmlRe1n0IhepxjMB5CfOKCmT06Yhhtwoa8Nlhy7f6_FcUjp_O16x1rZomuHy5PD8907nsft_lD6ivYyBU-mB6ElePeIBmfG5e4PeNeZanDk/s200/DSCF0956.JPG" alt="" id="BLOGGER_PHOTO_ID_5650029503698564370" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />2 cups rice flour<br />1/2 cup huri kadale/bhuna chana/putnala pappulu (ground to powder)<br />1/2 cup grated & powdered dry coconut (dry coconut is best if you want to store the snack)<br />1 tbspn jeera<br />1 tbspn red chilli powder<br />1 & 1/2 tspn salt<br />1/4 tsp hing<br />3 tblspn hot oil<br />Oil for deep frying<br /><br /><span style="font-style: italic; font-weight: bold;">Method of Preparation:</span><br /><br />1. Mix all the ingredients mentioned above except oil.<br />2. Once all the dry ingredients are mixed well, add the hot oil and again mix well.<br />3. Add water and knead dough of the above ingredients.<br />4. Roll the dough into long cylinders of 6 inches in length and 1/2 inch diameter (apprx measurement). Picture shown below for reference.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTw8f9kdn3TQU6mT8RkQzf6L_hBLbu1fywnXlix9YmI1FFgt57SJ_GTi0uni-nT76ohgtucUchhHIxaLQbFjn6FLUEFtkX2_4nrxRiV5lMWrjI3ipdre9-kRxlc3P7ypYfvN2yFcFKKM/s1600/DSCF0953.JPG"><img style="cursor: pointer; width: 259px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTw8f9kdn3TQU6mT8RkQzf6L_hBLbu1fywnXlix9YmI1FFgt57SJ_GTi0uni-nT76ohgtucUchhHIxaLQbFjn6FLUEFtkX2_4nrxRiV5lMWrjI3ipdre9-kRxlc3P7ypYfvN2yFcFKKM/s200/DSCF0953.JPG" alt="" id="BLOGGER_PHOTO_ID_5650029952130032242" border="0" /></a><br /><br />5. Bring both the ends of the cylinder and join it.<br />6. Deep fry 6-7 kodubales at a time for 4 mins depending on the size of the kadai. (You have to fry them thoroughly so that it does not soft after it cools)<br /><br />Store this in an air tight container. Stays crispy for more than a week.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com0tag:blogger.com,1999:blog-3049062630209217794.post-66111127589226182262011-09-07T06:18:00.000-07:002011-11-06T01:54:09.135-08:00Rave Unde (Rava Laddu)It has been very long since i have posted on my blog, most important reason being my settling down in a new place, school for kids, a minor accident. Now i'm back to the comfort zone in my new place and back to browsing the net and continuing my internet activities.....<br />Ganesh festival celebrations are so extensive in mumbai and it was very nice to witness it first hand after listening about it all these years. In my mom's house we treat Ganesha with a huge spread of home made goodies for the festival. The preparations start a week in advance. I too prepared a simple fare for the Lord starting 3 days in advance. I made Rave Unde, Kodubale, Chakkli, Ellu Unde, Nippattu and Kadubu (with Kadubu pudi).<br /><br /><span style="font-weight: bold;">Rave Unde (Rava Laddu):</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk2FeJkcJIcrhMTy3OwmekzpVNAIs4W8aiBcXSF4jqbn42mE6blDuMthZlJlBeA3xkqF08OfhJXlMSZPCCKeako3NNxY2HSUAwstexIFopTZUkHtGIcQnpTMrrh7rXQNEqEDethHH6w8/s1600/DSCF0952.JPG"><img style="cursor: pointer; width: 248px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk2FeJkcJIcrhMTy3OwmekzpVNAIs4W8aiBcXSF4jqbn42mE6blDuMthZlJlBeA3xkqF08OfhJXlMSZPCCKeako3NNxY2HSUAwstexIFopTZUkHtGIcQnpTMrrh7rXQNEqEDethHH6w8/s200/DSCF0952.JPG" alt="" id="BLOGGER_PHOTO_ID_5649623488468263010" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />2 cups chiroti rava (very fine variety)<br />1/2 cup milk (warm)<br />1 and 1/2 cup sugar (powdered) (You can alter it as per your taste)<br />3 tblspns cashew and raisins (fried in ghee)<br />4 tblspns ghee<br />4 pods cardsmom (powdered)<br /><br /><span style="font-weight: bold; font-style: italic;">Method of preparation:</span><br /><br />1. On medium flame fry the cashew and raisins in 2 tblspns ghee and remove.<br />2. In the same kadhai with the left over ghee, add another tblspn ghee and fry the rava. U need to keep stirring it continously to avoid burning.Fry till it gives out a pleasant aroma. This will take around 5-6 minutes.<br />3. Take this into a large mixing bowl and add cashew and raisins, powdered sugar, cardamom powder and warm milk and mix well.<br />4. Grease your hand and make rava laddus.<br /><br />This stays good for 15 days at room temperature but the stock has never lasted beyond a week at my place.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com3tag:blogger.com,1999:blog-3049062630209217794.post-39402841083570192832011-06-21T07:47:00.000-07:002011-11-06T01:51:17.104-08:00Vegetable Wheat Momos & Tangy Spicy DipI have been MIA for more than a month since i have been so occupied in settling down and getting the kids adapted comfortably with their new school and surroundings. However, i managed to click a few photos whenever i have wanted so badly to put the respective recipes on my blog......<br />I have started preparing low calorie dishes quite often, of late. Wheat momos is one of them where we use whole wheat flour instead of maida.I also made a tangy dip alongwith it.<br /><br /><span style="font-weight: bold;">VEGETABLE WHEAT MOMOS & TANGY</span><span style="font-weight: bold;"> SPICY DIP</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fj8SvwwNq_M94VbL8nRsj7rfbp3EN84TNmFGMiqO-9DsT67ajojvT7-nw1WxZAoNrcBhnvTzzCyebQTKke4H1FiCZJquShFts8TqbzSKOSOzh3D8ED0RCUcu2O4OM3ZRjcgfjGQz7rE/s1600/097.JPG"><img style="cursor: pointer; width: 247px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fj8SvwwNq_M94VbL8nRsj7rfbp3EN84TNmFGMiqO-9DsT67ajojvT7-nw1WxZAoNrcBhnvTzzCyebQTKke4H1FiCZJquShFts8TqbzSKOSOzh3D8ED0RCUcu2O4OM3ZRjcgfjGQz7rE/s200/097.JPG" alt="" id="BLOGGER_PHOTO_ID_5624785585879987218" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;"><br />Ingredients:</span><br /><br /><span style="font-weight: bold; font-style: italic;">for stuffing:</span><br /><br />50 gms french beans (finely chopped)<br />50 gms carrots (finely chopped)<br />25 gms capsicum (finely chopped)<br />1/2 cup cabbage (finely chopped)<br />1 onion (finely chopped)<br />1 tsp ginger-garlic paste<br />1/2 tsp green chilli paste<br />salt to taste<br /><br />1 cup whole wheat flour, a pinch of salt and sufficient water for making dough.<br /><br /><span style="font-style: italic; font-weight: bold;">for spicy tangy dip:</span><br /><br />5-6 dry chillies<br />1 small clove garlic<br />1 tsp coriander seeds<br />1/2 tsp cumin powder<br />a pinch of sugar<br />salt to taste<br />2 tbsp vinegar<br />1 tsp soya sauce<br /><br /><span style="font-style: italic; font-weight: bold;">Method of Preparation:</span><br /><br />1. Make a dough of the flour, salt and sufficient water. Keep aside.<br />2. Heat a tbsp oil in a kadai and add the choppped onions, once it turn translucent, add the ginger-garlic paste and chilli paste and fry till the raw smell goes.<br />3. Add the chopped vegetables and fry well.<br />4. Add salt and stir fry the vegetables till done.<br />5. Make a small round with the dough, fill the vegetable filling and bring the edges together. You can either make it round or semi circle shaped. Pleat the ends. Repeat this till all the filling is used up.<br />6. Now steam this momos in a steamer for 10 mins. You can use a idli steamer. (I used the rice cooker steamer).<br /><br />7. For the dip, roast the red chillies and grind it alongwith garlic, cumin powder and coriander seeds and a little water. You can season this with a 1/2 tsp oil and heat the dip adding the vinegar and soya sauce, cook this for a minute till the moisture is dried up.<br /><br />Serve hot.Lathahttp://www.blogger.com/profile/09672849452919140752noreply@blogger.com1