tag:blogger.com,1999:blog-36938645192041441462024-03-05T12:06:18.624-08:00DESIFOODBYTESjayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-3693864519204144146.post-20858363922489763882014-05-30T22:48:00.003-07:002014-05-30T22:52:26.705-07:00jalebi<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://yourdishes.blogspot.in/2014/04/great-jalebi-recipe.html?m=1">http://yourdishes.blogspot.in/2014/04/great-jalebi-recipe.html?m=1</a><br />
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<img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRdX8F-ZN_VEN_YRJgRzhvEp7eMVC6QABVSjqBVxpm9_FzRUd9J0ewzliKcwPQtNFQZPrtwqSGbsGsFlz6NDDpE3qrq2YqRGYqy3h0nEnY2zZ3m-CwEvXmWTJo2BbU-k3rfCAqLXce9by/s280/t%C3%A9l%C3%A9chargement.jpg" width="280" /><br />
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Ingredients:</div>
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All purpose flour - 1 cup</div>
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Yeast - 2 tsp</div>
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Sugar - 1 tbsp</div>
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Corn flour - 2 tbsp</div>
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Yogurt - 2 tbsp</div>
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Oil -2 tbsp</div>
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Cardamom powder - 1/2 tsp</div>
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Luke warm water - 1/2 cup (more or less)</div>
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Yellow food colour - few drops (optional)</div>
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Oil - for frying</div>
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For Sugar Syrup</div>
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Sugar - 1 cup</div>
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Water - 3/4 cup</div>
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Lemon juice - 1 tsp</div>
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Cardamom powder - 1/2 tsp</div>
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Saffron strands - few</div>
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Cooking instructions:</div>
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Combine all purpose flour, yeast, sugar, corn flour, yogurt, cardamom powder and oil into one big bowl and mix everything well.</div>
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Prepare a thick batter by adding little by little lukewarm water.</div>
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Place the batter bowl in the warm place and let it rise for about 30 minutes.</div>
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Meanwhile combine sugar, water and lemon juice into one pot and keep it to boil.</div>
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Once the syrup comes to boil, turn the flame to low and simmer the syrup till you get the two thread consistency.</div>
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Then add cardamom powder and saffron strands .Mix well.</div>
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After 30 minutes, check the batter and mix well and fill the batter into
jalebi squeezing bottle (you can use ziplog bag or tomato ketchup
bottle).</div>
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Heat the oil into the pan on the medium flame. Then turn the flame to low and squeeze out the jalebis into circular shapes.</div>
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Fry the jalebis till light golden in colour and crisp on both the sides.</div>
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Drain the excess of oil from the jalebis and put them into the sugar syrup.</div>
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Allow the jalebis to remain the syrup for 20 seconds and then remove on to the plate.</div>
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Jalebis are ready to serve.</div>
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jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com0tag:blogger.com,1999:blog-3693864519204144146.post-74062693913008725472010-12-27T06:22:00.000-08:002010-12-31T05:15:53.590-08:00Carrot Flowers with Cucumber LeavesI've been fascinated with the vegetable carving for sometime now. But as I don't keep in touch with this art regularly, I'll need a few warming up exercises before I produce something presentable. These flowers can be carved with Beetroot / turnips / Raddish / Knol Khol etc.<br />The only tool required is - a Carving Knife and of course loads of patients and concentration.<br />Nayna's event has inspired me to turn out these beauties.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSoeVbjCv-jUnIa7tW6FBpW9-icNPK8vDBg6ixOacRQA4XuLZZdSgEP4r-eN7-pVeSAaAfJ1rsA5gSsSOJBSkn3BtC2m95iEITG7eKDjMkM7dYYO6WHJTDNo4VSmVDhXR_pwa_gJKWXc/s1600/DSC03660.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSoeVbjCv-jUnIa7tW6FBpW9-icNPK8vDBg6ixOacRQA4XuLZZdSgEP4r-eN7-pVeSAaAfJ1rsA5gSsSOJBSkn3BtC2m95iEITG7eKDjMkM7dYYO6WHJTDNo4VSmVDhXR_pwa_gJKWXc/s400/DSC03660.JPG" border="0" /></a><div style="clear: both;"><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kKOXXlBn6ClWXUZwAgaPS6VPk1bbHoLRqVL9W9asqmN3ENZfqYGx7M1Mrd82nhIxRhb_e6xv3Jnsc8qcMwhVTS7nUpP64CVH-I8CtSLJo80x7fb7r4TmkncHsqKksubOW26lV1Yy6t8/s1600/DSC03659.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kKOXXlBn6ClWXUZwAgaPS6VPk1bbHoLRqVL9W9asqmN3ENZfqYGx7M1Mrd82nhIxRhb_e6xv3Jnsc8qcMwhVTS7nUpP64CVH-I8CtSLJo80x7fb7r4TmkncHsqKksubOW26lV1Yy6t8/s400/DSC03659.JPG" border="0" /></a><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW69XnbNQukS0vVn7ASL04LwfvYKqrErJQ4ceJncQosrqL68sVtJL_CKXKw5wq5LBw0WkNt0qRqvqxs6LBCHAYpb8-9IzVnQ1c8AylnO1Ggsa5xUDPxvkkaMgZkuS0ipO73UWkIyvLPE0/s1600/DSC03657.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW69XnbNQukS0vVn7ASL04LwfvYKqrErJQ4ceJncQosrqL68sVtJL_CKXKw5wq5LBw0WkNt0qRqvqxs6LBCHAYpb8-9IzVnQ1c8AylnO1Ggsa5xUDPxvkkaMgZkuS0ipO73UWkIyvLPE0/s400/DSC03657.JPG" border="0" /></a><br /><br /><br /><br /><div id="transliterationError"><p class="hide"><span id="transliterationErrorMessage"></span></p></div> <div id="preview"> <div style="display: block;" id="previewbody"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS80lHYdtZTTYAGNWvkZOIMV5_nLzVUR0hUWxHXp8rLXOpZ3AXBxO7xt4p30f7D8_B9UZ6U2EjAjGE0vxDsZMFGPLCyEY8ndw7BJk5CW-lKTQCaB_x8J52XUc16ZyEZpWxNEG-xs3YPPY/s1600/DSC03654.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS80lHYdtZTTYAGNWvkZOIMV5_nLzVUR0hUWxHXp8rLXOpZ3AXBxO7xt4p30f7D8_B9UZ6U2EjAjGE0vxDsZMFGPLCyEY8ndw7BJk5CW-lKTQCaB_x8J52XUc16ZyEZpWxNEG-xs3YPPY/s400/DSC03654.JPG" border="0" /></a><br /><br /><br /><br /><br />Sending this to the <a href="http://http//simplysensationalfood.blogspot.com/2010/12/create-and-carve-fruit-n-veg-event.html">Create n carve</a> Event.<br /></div></div> <div id="transliterationError"><p class="hide"><span id="transliterationErrorMessage"></span></p></div> <div id="preview"><span class="entry-author-parent"><span class="entry-author-name"></span></span><div class="entry-body"><div><div class="item-body"><div><div style="clear: both; text-align: center;"><a target="_blank" href="http://2.bp.blogspot.com/_KbPJQwJ_ea4/TPfMyong3DI/AAAAAAAACPg/x_pkgBrgb8w/s1600/create+n+carve+logo.logo+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img src="http://2.bp.blogspot.com/_KbPJQwJ_ea4/TPfMyong3DI/AAAAAAAACPg/x_pkgBrgb8w/s400/create+n+carve+logo.logo+2.jpg" border="0" width="400" height="300" /></a></div></div></div></div></div></div></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com8tag:blogger.com,1999:blog-3693864519204144146.post-68735815551088352242010-12-27T06:07:00.000-08:002010-12-31T05:35:25.712-08:00Carrots carved<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZWJMPJ00JcGmyYWwXMcdvZMyRYXEiU-cWFe3ioHeMEXcogxITn9JJZlpZLPm9LlpdOMRZFULwespoKywfC4pApk14Ho372xJiQrZx38LHBGKyDm1W6nEiZdny5Jud0vSd2cquQjgZmk/s1600/DSC03665.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZWJMPJ00JcGmyYWwXMcdvZMyRYXEiU-cWFe3ioHeMEXcogxITn9JJZlpZLPm9LlpdOMRZFULwespoKywfC4pApk14Ho372xJiQrZx38LHBGKyDm1W6nEiZdny5Jud0vSd2cquQjgZmk/s400/DSC03665.JPG" border="0" /></a><div style="clear: both;"><br /><br />Some more carrot flowers as I had only carrots at hand !<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIZP2E2BtJEN0EgGtlJSkOr23S9lcqer_KexsnTWtxx_c5coFhuYdrGB77WinHlr3oEQeRbpASJ-gvydnqrOGHVZVriifB6i0qdzGu4-Z0-SVE_-SDuhaY4GuNQ-MQzEtlY4HVag8rC0/s1600/DSC03664.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIZP2E2BtJEN0EgGtlJSkOr23S9lcqer_KexsnTWtxx_c5coFhuYdrGB77WinHlr3oEQeRbpASJ-gvydnqrOGHVZVriifB6i0qdzGu4-Z0-SVE_-SDuhaY4GuNQ-MQzEtlY4HVag8rC0/s400/DSC03664.JPG" border="0" /></a><br /><br /><br /><br /><h2> Sending this to the <a href="http://simplysensationalfood.blogspot.com/2010/12/create-and-carve-fruit-n-veg-event.html">create n carve</a> event.<br /></h2> <div class="widget-content"> <a href="http://simplysensationalfood.blogspot.com/2010/12/create-and-carve-fruit-n-veg-event.html"> <img alt="Create and Carve ~ Fruit n Veg Event" id="Image2_img" src="http://1.bp.blogspot.com/_KbPJQwJ_ea4/TPfipWvmYHI/AAAAAAAACPk/0ZZz_w5uBhQ/S250/create%2Bn%2Bcarve%2Blogo.logo%2B2.jpg" width="250" height="188" /></a><a href="http://simplysensationalfood.blogspot.com/2010/12/create-and-carve-fruit-n-veg-event.html"> </a></div><br /></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com2tag:blogger.com,1999:blog-3693864519204144146.post-22349071304358368942010-07-13T21:03:00.000-07:002010-07-13T22:07:00.031-07:00Alu Paneer Parata<div id="transliterationError"><p class="hide"><span id="transliterationErrorMessage"></span></p></div> <div id="preview"> <div style="display: block;" id="previewbody"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A_Xsx6rGZnuARH1MJkql7IVGzdGXrtA2ZWZXJtbu2W1xwrqEUpV2Xcok-XkyaLBaV2_objiwf625LVvYh6qLp8C4CYr6yNHgL7CZUegBTaCWM4EFzEAb8nK_QqsNplZEUfAE7X7t8aw/s1600/DSC03589.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A_Xsx6rGZnuARH1MJkql7IVGzdGXrtA2ZWZXJtbu2W1xwrqEUpV2Xcok-XkyaLBaV2_objiwf625LVvYh6qLp8C4CYr6yNHgL7CZUegBTaCWM4EFzEAb8nK_QqsNplZEUfAE7X7t8aw/s400/DSC03589.JPG" border="0" /></a></div></div><br /><br />As I had a small portion of paneer left over in the fridge, I combined it with some potato and used it up to make this delicious parata. As of any Parata, this is also very soft, wholesome and filling.<br /><br /><br /><span style="color: rgb(255, 102, 0);font-size:130%;" >Ingredients</span><br /><br /><span style="font-style: italic;">For the stuffing-</span><br /><br />Potato - boiled & grated , 1 cup<br />Paneer - grated, 1 cup<br />Green Chilly paste - 2 tsp<br />Salt - to taste<br />Ajwain/ aniseed/ cumin - a pinch<br />Coriander leaves - chopped, 2 tbsp<br />Garam Masala powder - 1/2 tsp<br />Lemon juice - 1 tbsp<br />Sugar - 1/2 tsp<br /><br /><span style="font-style: italic;">For the covering-</span><br /><br />Whole wheat flour - 1 cup<br />Oil - 1 tbsp<br />Salt - as required<br />Sugar - 1/2 tsp<br />Water - to make the dough<br /><span style="font-size:130%;"><br /><span style="color: rgb(255, 102, 0);">Method </span></span><br /><br />Make a soft dough using the wheat flour, for the covering and rest for some time.<br /><br />Mix all the ingredients for the stuffing .<br /><br />Pinch a tennis ball size of the dough, flatten it, and place a smaller size/ equal size of the stuffing, gather the covering on the top and bring it together and seal well.<br />Roll lightly dusting it with the wheat flour to the required thickness.<br />Cook on a hot griddle applying oil on both sides till done.<br /><br />Serve hot with any Raitha/ tomato Sauce/ pickles/ chutney.jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com6tag:blogger.com,1999:blog-3693864519204144146.post-91747913754840025342010-07-10T02:10:00.000-07:002010-07-13T06:09:37.635-07:00Pineapple Kesaribath<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGeIxcq2H-mziqRCOlUejGfyRLJ3DtanvgWxy0TPSoN5Tt0-9nl7Z2DZLpIaul9p6PEmKPEo-TgHULPF7WwsUgu5Vl5LUyggb8aS_d0wpto4lEKXWxMlPapBw14k469Ydiders6-45Hc/s1600/DSC03586.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGeIxcq2H-mziqRCOlUejGfyRLJ3DtanvgWxy0TPSoN5Tt0-9nl7Z2DZLpIaul9p6PEmKPEo-TgHULPF7WwsUgu5Vl5LUyggb8aS_d0wpto4lEKXWxMlPapBw14k469Ydiders6-45Hc/s400/DSC03586.JPG" border="0" /></a><br /><br />Kesari is the easiest sweet preparation and it prepared very often in homes and functions alike.<br />Kharabath - keasribath is an all time favorite combination, which appears on the menu of all the small and big occasions. Fruits , like mashed ripe bananas , apples and pineapples are sometimes used to flavor this traditional dish individually. Otherwise elichi powder is used for flavour. Ghee is used generously . The diet conscious people can replace it partially with oil. Feel free to reduce or increase the milk- water proportion.<br /><br /><span style="color: rgb(255, 153, 102); font-style: italic;">Ingredients</span><br /><br />Upma Sooji - 1 cup<br />Sugar - 1 cup<br />Pineapple diced - 1 cup<br />Milk - 2 cups<br />water - 1 cup<br />Ghee - 1/2 cup<br />Kesar - few strands<br />Turmeric Powder/ food color - a pinch<br />Cashew pieces - 1 tbsp<br />Sulthana - 1 tbsp<br /><br /><span style="color: rgb(255, 153, 0); font-style: italic;">Method</span><br /><br />Using the whipper button of the blender , Crush the pineapple lightly, for a second.<br />Toast the sooji with a couple of tsps of ghee till a good aroma wafts the kitchen .<br />In a thick bottom pan heat the remaining ghee & fry the cashew till golden color. When the cashew is almost ready , drop the sulthanas and fry till they swell up. Drain and reserve them for later.<br />Pour the milk and water into the same pan with ghee and bring it to a boil. Add the turmeric and kesar now. Stirring all the while , pour in the sooji and cook till done.<br />Add the sugar and pineapple crush now and cook till all the moisture dries up.<br />Garnish with the fried dry fruits and serve.<br /><br />Sending this to Srilekha's <a href="http://www.srishkitchen.com/2010/03/efm-sweets-and-savories-for-diwali.html">Sweets & Savory Event.</a><br /><br /><div style="font-family: inherit;"><span style="font-size: small; line-height: 20px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0Nu_pdh9E9V_qdaBXrl-Mh69I-MWHKi9cnrbZTBKyMR7MSr3l2z70OCqD1kBJ9ym-5LbeBWgMOB7ykoOO47rtq_dIoEFY_q5qVbtcbJ-crI-hTwvy72-wh2SaMnT_aOgllv_QmxgxSJv/s1600/Clipboard01.jpg" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0Nu_pdh9E9V_qdaBXrl-Mh69I-MWHKi9cnrbZTBKyMR7MSr3l2z70OCqD1kBJ9ym-5LbeBWgMOB7ykoOO47rtq_dIoEFY_q5qVbtcbJ-crI-hTwvy72-wh2SaMnT_aOgllv_QmxgxSJv/s320/Clipboard01.jpg" border="0" width="400" height="152" /></a></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com4tag:blogger.com,1999:blog-3693864519204144146.post-36065917175311193542010-07-09T07:38:00.000-07:002010-07-09T10:40:18.600-07:00Carrot Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZissXYT0HULdjsH-GNyOa2aquQW6w7HZ1ZopwKukZvW7BMZW1WmipzQn4dB3VitNhsTQe8I9SbUyuywSuQh67QQRZ9Drg_sA59tr79eu0RiSR2wgZsw3U3bplsOAnplb6OV2JW__hAI/s1600/DSC03585.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZissXYT0HULdjsH-GNyOa2aquQW6w7HZ1ZopwKukZvW7BMZW1WmipzQn4dB3VitNhsTQe8I9SbUyuywSuQh67QQRZ9Drg_sA59tr79eu0RiSR2wgZsw3U3bplsOAnplb6OV2JW__hAI/s400/DSC03585.JPG" border="0" /></a><br /><br /><br />The spices used in this Rice preparation is slightly different from the regular Pulavs. The addition of coriander seeds and sesame seeds makes this Rice differently fragrant. Mostly I followed the recipe verbatim , but for a few minor changes. I used Green chillies to turn on the heat factor , in addition to the Red chillies. Some Lemon juice in the end to balance the sweetness of carrots . The green peas provide the much needed contrast to the texture and colour of the Rice.<br /><br /><span style="text-decoration: underline;">Recipe Source - http://www.talimpu.com/2010/06/30/carrot-rice/</span><br /><br /><br /><span style="color: rgb(255, 102, 0); font-style: italic;">Ingredients</span><br /><br />Rice - 1 cup<br />Carrots grated - 1 1/2 cups<br />Green Peas - a handful<br />Coriander seeds - 1 tbsp<br />Sesame seeds - 1 tbsp<br />Red chillies - 4<br />Coconut grated - 2 tbsps<br />Green Chillies - 4<br />Oil - 2 tbsps<br />Ghee - 1 tbsp<br />Jeera - 2 tsps<br />Bay Leaf - 1<br />Cinnamon - 1 ''<br />Cloves - 2<br />Onion - 1 large, sliced<br />Salt - to taste<br />Lemon juice - 1 tbsp<br />Water - 3 cups<br /><br /><br /><span style="color: rgb(255, 102, 0); font-style: italic;">Method </span><br /><br />I have used regular Rice , but feel free to use Basmathi as well. Wash rice and soak it in some water till required.<br />Toast the coriander seeds, sesame seeds and Red chillies in some oil , cool and powder in a blender. Add the coconut and green chillies and run the blender once more.<br />In a pressure cooker , heat the oil and ghee , stir in the jeera & bay leaf, cinnamon , cloves to release their flavors.<br />Drop in the sliced onions and stir fry for a few minutes. Add the green Peas , grated carrots and stir for a couple of minutes. The coconut mixture is stirred in for another two minutes.<br />Add the washed & drained Rice and mix with the other ingredients for a minute.<br />Pour in the measured hot water. Add the seasoning ( salt ). Give a good stir and Pressure cook on high flame till the first whistle. Later cook in sim for another 5- 7 mins.<br />Open after the pressure has released.<br />Add the lemon juice and mix well.<br />Garnish with coriander leaves.<br />Serve with any Raitha. Tastes good by itself also.<br /><br /><br /><br /><div style="clear: both;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com1tag:blogger.com,1999:blog-3693864519204144146.post-32348021373275933092010-07-09T05:55:00.000-07:002010-07-09T07:29:06.211-07:00Fudgey Rich Chocolate Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKs4F4xZvhjctWH4nIPh76XxwDShyh5eIGc5m7OyjwnK4wPsVZ1QgOCapkbziW8r2iYhL-VNKc8zb9jtxb9W8t5qSbBWjGe_EgJdAJwP7OIambmHcWEtVrEn37o0tAI1B8V4PuwGcTdQ/s1600/DSC03588.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKs4F4xZvhjctWH4nIPh76XxwDShyh5eIGc5m7OyjwnK4wPsVZ1QgOCapkbziW8r2iYhL-VNKc8zb9jtxb9W8t5qSbBWjGe_EgJdAJwP7OIambmHcWEtVrEn37o0tAI1B8V4PuwGcTdQ/s400/DSC03588.JPG" border="0" /></a><br /><br />This chocolate cake is my son's favorite and is something to die for. I have baked this cake back to back 3 times in a row and it has still managed to retain the top position. It is a soft, fudgey and rich enough in chocolate to satiate the chocolate crazy palettes. I have included the coffee to enhance the intensity and have reduced the sugar. As this cake does not call for any frosting, it can be prepared in a jiffy. Go on and indulge !<br /><br />Recipe Source - http://www.tinnedtomatoes.com/2009/05/fudgey-chocolate-cake.html<br /><br /><span style="color: rgb(153, 51, 0); font-style: italic;">Ingredients</span><br /><br />Butter - 100 gms<br />Castor Sugar - 125 gms<br />Brown Sugar - 50 gms<br />Dark Cooking Chocolate - 125 gms<br />Golden Syrup - 1 tbsp<br />Eggs - 2<br />Vanilla Essence - 1 tsp<br />All Purpose Flour - 100 gms<br />Baking Powder - 1/2 tsp<br />Cocoa Powder - 2 tbsps<br />Instant coffee powder - 2 tsps<br /><br /><span style="color: rgb(153, 51, 0); font-style: italic;">Method</span><br /><br />Grease and line a 8'' cake tin.<br />Pre - heat the oven to 180 C.<br />Sieve the flour along with baking powder and cocoa powder.<br />Dissolve the coffee powder in 2 tbsps of hot water.<br />Melt the Butter in a pan and remove from the heat.<br />Mix in chopped cooking chocolate & both the sugars and stir well till they blend well. Add the vanilla essence and coffee .<br />Beat the eggs till light and frothy.<br />Pour this into the chocolate mixture and beat lightly.<br />Fold in the flour and immediately pour into the prepared tin.<br />Bake for 25 minutes.<br />Cool for 1/2 an hour and cut.jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com1tag:blogger.com,1999:blog-3693864519204144146.post-16961181842632229082010-05-17T02:52:00.000-07:002010-05-19T02:39:19.163-07:00Ras Malai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEgVpSwnzzrBu7F-1PENLWaeTlJdr6BYHmKM-99Uy9pt_Cm2okgYQgFxxqJj78yRvaZuCzw9HumBlplDpTGi5cHD5UEBlv5-2-AfZ4MZ0DgqFEOu2UxJ6sVqtsSPq77ycGVrASb9r8pk/s1600/DSC03558.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEgVpSwnzzrBu7F-1PENLWaeTlJdr6BYHmKM-99Uy9pt_Cm2okgYQgFxxqJj78yRvaZuCzw9HumBlplDpTGi5cHD5UEBlv5-2-AfZ4MZ0DgqFEOu2UxJ6sVqtsSPq77ycGVrASb9r8pk/s400/DSC03558.JPG" border="0" /></a><br /><br />I have been dormant for a while now and the reasons are many . Power cuts , comp problems, procrastination .....and so on.<br />One look at the <a href="http://spicingyourlife.blogspot.com/2010/05/ras-malai-for-indian-cooking-challenge.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SpiceYourLife+%28Spice+Your+Life%29">ICC</a> challenge , my all time fav Ras Malai & all the excuses went on the back burner. Promptly , I got around to the preparation and here is the result .....<br />Of course I am not enrolled in the group, but I get inspired to prepare their yummy treats . But this is the first time I actually got down to action.<br />Every detail was well taken care of and explained well. I had never imagined that Ras Malai could be prepared successfully at home. 3 cheers to group !<br />I have jotted down the recipe for my reference and yours too !<br /><br /><br /><span style="color: rgb(255, 102, 102);">Ingredients</span><br /><br /><span style="color: rgb(255, 153, 102);">To make the Paneer Balls</span><br /><br />Milk - 2 Lts<br />Vinegar - 2 tbsps<br />Maida - 1 tsp<br /><br /><span style="color: rgb(255, 153, 102);">For the Sugar Syrup-</span><br /><br />Water - 3 cups<br />Sugar 8 tbsps<br /><br /><span style="color: rgb(255, 153, 102);">For the Rasa</span><br /><br />Milk - 1 lt<br />Sugar - 7 tbsps<br />Pista slivers / chironji - 1 tsp<br />Kesar - a few strands<br />Elichi powder - a pinch<br /><br /><span style="color: rgb(255, 102, 102);">Method</span><br /><br />Boil the milk, cool & refrigerate for 12 hrs.<br />Remove the cream on top & bring it to a boil.<br />Add the vinegar & curdle the milk. Put out the fire.<br />Rest for 10 mins & drain out the whey water.<br />Wash the paneer in fresh water to remove any traces of vinegar.<br />Hang this paneer in a muslin cloth for 1 hour, till all the water is drained out.<br />Knead this paneer well for about 5 mins till smooth . Add 1 tspn of maida & knead well.<br />Make small, smooth balls.<br />I got about 20 balls.<br /><br />At the same time , milk reserved for the Rasa can be put to a boil.<br />Keep an eye on this milk & stir every now and then to prevent it from boiling over.<br />Reduce it to half.<br />Add the sugar and cook for a few mins.<br />Put off the fire & add the elichi powder & kesar.<br /><br />In the meanwhile the sugar syrup can be prepared.<br />In a pressure pan , bring 3 cups of water to a boil & add 8 tbsps of sugar.<br />Drop the prepared balls into the syrup, close the lid.<br />Place the weight when the steam builds up & lower the flame & cook for 10 mins.<br />Put out the gas . Open when the pressure cools down.<br />The balls would have swelled up & doubled in size.<br />Take each ball with a slotted spoon & press with another spoon gently to squeeze out the excess sugar syrup. Drop into the hot Rasa.<br />Garnish with the pista .<br />Tastes good when warm or when served chilled.<br /><br />Notes<br /><br />* If using skimmed milk, Paneer can be prepared directly. Resting for 12 hrs in the fridge can be skipped.<br />* The Rasa tends to become thick as the paneer balls absorbs it. I guess the rasa can be removed earlier than recommended.jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com2tag:blogger.com,1999:blog-3693864519204144146.post-24502093406189266652010-05-16T07:29:00.000-07:002010-05-17T04:24:33.110-07:00Raw Mango Chutney<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCimblE071JJr2gJPjFxnEt7QHASAVW5MFJd3-WuYYepeMlhTj60KCv1iobzOwwl499hkGl6-qpkhDgh96zv5vsGWBCsR-Vbey3eDIHgTzzbf3LGTTQObkHYssF6T81xkCI4dsNmPpSo/s1600/DSC03524.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCimblE071JJr2gJPjFxnEt7QHASAVW5MFJd3-WuYYepeMlhTj60KCv1iobzOwwl499hkGl6-qpkhDgh96zv5vsGWBCsR-Vbey3eDIHgTzzbf3LGTTQObkHYssF6T81xkCI4dsNmPpSo/s400/DSC03524.JPG" border="0" /></a><br /><br />I fell in love with this chutney served in my friend Vani's house. I remembered my manners & resisted gorging on it as the rest of her family had not yet come in for lunch. Armed with the recipe, I felt a little better. I followed the recipe to the T & the result did not disappoint me or my family. And here is the chutney I was drooling for ,<br /><br /><br /><span style="color: rgb(0, 153, 0);">Ingredients</span><br /><br />Raw Green mango - 1/2 cup , chopped<br />Grated Coconut - 1 cup<br />Green Chillies - 11 , 1 inch pieces<br />Salt - to taste<br />Jaggery - 1 tbsp<br />For Tempering -<br />Oil - 1 tbsp<br />Mustard, Urad Dal, Hing, Curry Leaves, broken Red chilly<br /><br /><span style="color: rgb(0, 153, 0);">Method</span><br /><br />Chop the Raw mango with or without the skin.<br />Grind all the ingredients into a chutney without using any water. Add the coconut in the end & grind coarsely.<br />Mix in the tempering.<br />Tastes especially good with Rice. Goes well with chapathis as well. Enjoy.jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com1tag:blogger.com,1999:blog-3693864519204144146.post-14193444917287606812010-03-27T04:22:00.000-07:002010-03-31T10:32:50.507-07:00Peas MasalaPeas Masala is a winning combination of Tomatoes, Potatoes & Peas. Having the luscious Red of tangy tomatoes and flavored mildly with cinnamon and cloves , enriched with the complex carbs from the potatoes, the peas lend their vibrant color and texture , this dish is certain to warm the cockles of your <strike>heart</strike> tummy !<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuYpaxQFXxxdgWhiMC1ZmEULNWwGrOkiHQs1iH2irW_3ga_iICpQxChF7x1o3LsQ6G4HUsSerHIJF2GUaC8DrhpA-_HJSXvRdD4VeNpbJOKTJfHv0znWO1PdHrbndbIUxpJ8REvDZ7XQ/s1600-h/DSC03487.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuYpaxQFXxxdgWhiMC1ZmEULNWwGrOkiHQs1iH2irW_3ga_iICpQxChF7x1o3LsQ6G4HUsSerHIJF2GUaC8DrhpA-_HJSXvRdD4VeNpbJOKTJfHv0znWO1PdHrbndbIUxpJ8REvDZ7XQ/s400/DSC03487.JPG" border="0" /></a><br /><br /><br /><span style="color: rgb(255, 0, 0);">Ingredients</span><br /><br />Peas - 1 cup<br />Tomatoes- 1/2 Kg<br />Potatoes - 1/4 kg<br />Ghee - 1 tsp<br />Cinnamon - 1 ''<br />Cloves - 2<br />Chilly powder - 1 tsp<br />Jaggery / sugar - 1 tsp<br />Salt - to taste<br /><br /><span style="color: rgb(255, 0, 0);">Method</span><br /><br />Blanch the Tomatoes , puree and pass the juice through a sieve.<br />Pressure cook the potato, remove the jackets, and crush it roughly with your hands.<br />Cook the peas .<br />Powder finely the Cinnamon & cloves.<br /><br />Heat ghee in a pan, put off the fire & add stir in the cinnamon & clove powder . I take this precaution , to keep the powder from charring.<br />Switch on the gas again and pour in the Tomato puree, toss in the peas and bring it a boil.<br />Add the prepared potatoes , chilly Powder , salt and sugar.<br />Add water to adjust consistency and bring it to a simmer .<br />Flavorful Peas masala is all ready for you to devour.<br /><br />Sending this to The MLLA Event host by <a href="http://www.mirchmasala.me/2010/03/announcement-my-legume-love-affair-mlla.html">Manju</a>, brainchild of<a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html"> Susan.</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufGmhoernzGdH9beUrPtWYRtyggZFtnDEAglzBw1JWEv4HipINMI4uXvzHvQPJlh8KCaLV-zi8YaOko_ybfLQY60ZtVc4JcxfyiktNNA769RB2joB_7WX3EhRaEWUywPV9ivW9laoB_M/s1600-h/MLLA21LogoLarge%5B5%5D.jpg"><img style="border: 0px none ; display: block; float: none; margin-left: auto; margin-right: auto;" title="MLLA21LogoLarge" alt="MLLA21LogoLarge" src="http://lh4.ggpht.com/_GmoQCRgkAdo/S4w3XWk6LBI/AAAAAAAAEvo/KFcpdTkgNxk/MLLA21LogoLarge_thumb%5B3%5D.jpg?imgmax=800" width="500" border="0" height="342" /></a><br /><br /><br /><br /><br /><br /><div style="clear: both;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com6tag:blogger.com,1999:blog-3693864519204144146.post-10329982511860176862010-03-17T22:48:00.000-07:002010-04-03T05:24:47.906-07:00Dum GobiIn this season, Creamy White Cauliflowers , in all their glory, allure the shoppers to pick them up, being available at unresistable prices. Of course, fresh Peas are also in season, commanding their usual premium rates ! Dum Gobi , is a very tasty side dish prepared combining both these veggies. Try it and I'm sure you will agree with me.<br />We use a spice called Marati Moggu in the south, and you can spot them in the picture. Generally, I have not come across many recipes , using this particular spice. We usually combine this with cinnamon in most of our masalas.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiKy-xnN48jOAJC7zW2IsPTf5ugJZ3daxXftLjQ2q8HhAEH3DjvwqVcUm0j3xqiBdtupx8KTUj1p8iUzVQvOyaJT8ImUkwUtvRTASJjC8EQh3-riutW15ltqRuWTNPzEk7FTGQBOv7yY/s1600-h/DSC03500.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiKy-xnN48jOAJC7zW2IsPTf5ugJZ3daxXftLjQ2q8HhAEH3DjvwqVcUm0j3xqiBdtupx8KTUj1p8iUzVQvOyaJT8ImUkwUtvRTASJjC8EQh3-riutW15ltqRuWTNPzEk7FTGQBOv7yY/s400/DSC03500.JPG" border="0" /></a><br /><br /><br /><span style="color: rgb(204, 102, 0);">Ingredients</span><br /><br />Cauliflower - 1 large, chopped into bite size florets<br />Onion - 2 cup , sliced<br />Peas - 2 cups<br />Oil - 3 tbsps<br />Grind :<br />Red chilly - 14 no.s ( both guntur & byadigi mixed )<br />Cinnamon - 4" piece<br />Marati Moggu /capers - 10 no.s<br />Dhania ( coriander seeds ) - 1 tbsp<br />Jeera ( cumin seeds ) - 1 tsps<br />Poppy seeds - 1 tbsp, toasted lightly<br />Cashew - 1 tbsp<br />Coconut - 1/2 cup , scraped<br />Copra - 2 tbsps , scraped<br />Onions - 1 large , chopped roughly<br />Salt - to taste<br /><br /><span style="color: rgb(204, 102, 0);">Method</span><br /><br />Heat the oil in a big pan, tumble in the onion, peas & cauliflower florets. Stir cook for sometime & add little water if the vegetables are sticking at the bottom of the pan.Cover & cook till the cauliflower stems are just cooked / <span style="font-style: italic;">Al dente </span> & the peas are done.<br />Grind the masala into a fine paste with water.<br />Stir fry this masala in some oil till it changes colour & leaves the sides of the pan.<br />Mix the vegetables & the masala , till both blend, taking care to see that the cauliflower does not get too disintegrated. When done , take off from heat.<br />Serve with Roti/ parata/ chapathi.<br /><br />Sending this to <a href="http://www.srishkitchen.com/2010/02/efm-parathas-and-gravies-curries-series.html">Srilekha's EFM series.</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JjufWW42t0yvq-xOX-QWD4kxKbHn8fy_K1p-_c-r4OwFaolDOoOaEx8sk3_wB4OSCn34sq7RtlDFQ3GTUjxONv3ZLbUCKNCvfGB013U5hHOikesl1B8I-4wN6qPLclSdfvB6dFEnG6nU/s1600-h/IMG_4399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JjufWW42t0yvq-xOX-QWD4kxKbHn8fy_K1p-_c-r4OwFaolDOoOaEx8sk3_wB4OSCn34sq7RtlDFQ3GTUjxONv3ZLbUCKNCvfGB013U5hHOikesl1B8I-4wN6qPLclSdfvB6dFEnG6nU/s320/IMG_4399.jpg" border="0" /></a></div><br />And also to the CWS Event hosted by <a href="http://sourashtrakitchen.blogspot.com/2010/03/event-annoucement-cooking-with-seeds.html">RV</a>, which was started by <a href="http://priyaeasyntastyrecipes.blogspot.com/">Priya.</a><br /><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TtObX6M9wrE/S5BfDv8M-VI/AAAAAAAAErw/uVk__erTDTM/s1600-h/logocws.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/_TtObX6M9wrE/S5BfDv8M-VI/AAAAAAAAErw/uVk__erTDTM/s320/logocws.jpeg" border="0" /></a></div></div><br /><br /><br /><div style="clear: both;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com4tag:blogger.com,1999:blog-3693864519204144146.post-43933177164576214592010-03-10T01:56:00.000-08:002010-03-11T21:37:49.308-08:00Biyam atukuluBiyam is <span style="font-style: italic;">rice </span>and atukulu is <span style="font-style: italic;">poha</span> in telugu. Though prepared with rice, this dish gives the feel and taste of poha. This is my friend Vani's recipe who is from Mysore & I guess this is a traditional dish of this region. This dish calls for the regular pantry staples in the Indian kitchens and can be prepared in a jiffy and enjoyed at any time, breakfast , lunch or dinner.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9rS1R4fFqDakyUZjfqU7BhDg5jXIO0QVDl52pGccjWxeMT6Gl3KkF-QCwcEo-kuOnO-LBkEIHA_DFwstfOUQmyxUKQREaLTD446YgMMo6-wR6WmqnmV5ZEKvQ09k74APmAmcWfgTb98/s1600-h/DSC03495.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9rS1R4fFqDakyUZjfqU7BhDg5jXIO0QVDl52pGccjWxeMT6Gl3KkF-QCwcEo-kuOnO-LBkEIHA_DFwstfOUQmyxUKQREaLTD446YgMMo6-wR6WmqnmV5ZEKvQ09k74APmAmcWfgTb98/s400/DSC03495.JPG" border="0" /></a><br /><br /><br /><span style="color: rgb(255, 0, 0);">Ingredients</span><br /><br />Rice - 1 cup , pan roasted on medium fire till color changes<br />Onion - 2 large , diced big<br />Turmeric powder - a pinch<br />Water - 3 cups<br />Grind-<br />Red chilly - 7 ( byadigi and guntur )<br />Coconut - 2 tbsp<br />Salt - to taste<br />Tamarind - 1 tbsp , soaked & extract the juice<br />Jaggery - 1 tbsp<br />Tempering -<br />Oil - 2 to 3 tbsps<br />Mustard, bengal gram dal, curry leaves, Red chillies - 2 ( broken ), hing<br /><br /><span style="color: rgb(255, 0, 0);">Method</span><br /><br />Dry roast the rice for at least 10 mins till the color changes .<br />In a pressure cooker, take oil & do the tempering. Add the turmeric powder also.<br />Tip in the onions & stir a couple of times.<br />Grind the masala using the measured water & tip it into the onions.<br />Add the rice.<br />Pour in the rest of the water also.<br />Pressure cook for 3 whistles.<br />Open after the pressure is down & enjoy spicy , tangy Rice poha.jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com0tag:blogger.com,1999:blog-3693864519204144146.post-75566503807517711172010-03-08T20:17:00.000-08:002010-03-18T04:17:34.564-07:00cauliflower parotaThis is yet another of the parotas we prepare regularly. For me parotas are the saviors , when I can't zero in on any side dishes to go with the chapathis. The filling can be prepared before hand and stacked away in the fridge . This comes in handy to put together a meal in when in a hurry.<br />Presenting the two flowers of a different kind ! One a visual treat & the other a gastrnomical one.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQdGMKwGQf1ble0i-qLx3yIjBlhyphenhyphenYySIqb1otUTiplucPKSNH6cCIJp3BZHOuL9ltjpeFwNMoo_JzhyWr3kyqIVOUcJnz3tGsbkTivnbZ8GdkJsmPZULrs3-VJEND_f2Ie-_94Kz_b5E/s1600-h/DSC03493.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQdGMKwGQf1ble0i-qLx3yIjBlhyphenhyphenYySIqb1otUTiplucPKSNH6cCIJp3BZHOuL9ltjpeFwNMoo_JzhyWr3kyqIVOUcJnz3tGsbkTivnbZ8GdkJsmPZULrs3-VJEND_f2Ie-_94Kz_b5E/s400/DSC03493.JPG" border="0" /></a><br /><br /><span style="color: rgb(204, 102, 0);">Ingredients for the filling -</span><br /><br />Cauliflower - 1 medium flower<br />Onion - 2 medium chopped finely<br />Oil - 2 tbsp<br />Jeera - 2 tsp<br />Red chilly powder - 2 tsp<br />Dhaniya powder - 1 tsp<br />Salt - to taste<br />Garam masala powder - 1 tsp<br />Coriander - 2 tbsp, chopped<br />Sugar - 1 tsp<br />Amchur powder - 1 tsp<br /><br /><span style="color: rgb(204, 102, 0);">Method</span><br /><br />Wash the florets & pulse in the blender or grate the florets.<br />In a pan , heat the oil & temper with the cumin.<br />Stir in the onions for a couple of minutes.<br />Add the prepared cauliflower & cook covered, stirring now & then till the rawness goes.<br />Add all the powders and give it a good mix.<br />Garnish with the coriander.<br /><br />Prepare a soft chapathi dough.<br />Roll out 2 small puris.<br />On the 1st puri, spread a tbsp of the filling , leaving a margin all around to seal the edges.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0I9hlTogwU17O9Nzp5NFyhh9nV0UNOd2ckR_EkqF5NYPaapIf_zLmvBGzdThAfD143XoPmiZMoRGEePioDjFl6ef0sJtyK5ZZBdaF5HqIDZgTtNPkTvxJhtxx5Dvms3Wfkh-D73-5NUY/s1600-h/DSC03492.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0I9hlTogwU17O9Nzp5NFyhh9nV0UNOd2ckR_EkqF5NYPaapIf_zLmvBGzdThAfD143XoPmiZMoRGEePioDjFl6ef0sJtyK5ZZBdaF5HqIDZgTtNPkTvxJhtxx5Dvms3Wfkh-D73-5NUY/s320/DSC03492.JPG" border="0" /></a><div style="clear: both;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a><br />Cover with the other puri & seal the edges.<br />Dust a plastic sheet & roll this parota lightly.<br />Cook on a hot griddle on both the sides with a tsp of oil.<br />Tastes good by itself or with pickles & curds.<br /><br />Sending this to <a href="http://www.srishkitchen.com/2010/02/efm-parathas-and-gravies-curries-series.html">Sri's EFM.</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JjufWW42t0yvq-xOX-QWD4kxKbHn8fy_K1p-_c-r4OwFaolDOoOaEx8sk3_wB4OSCn34sq7RtlDFQ3GTUjxONv3ZLbUCKNCvfGB013U5hHOikesl1B8I-4wN6qPLclSdfvB6dFEnG6nU/s1600-h/IMG_4399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JjufWW42t0yvq-xOX-QWD4kxKbHn8fy_K1p-_c-r4OwFaolDOoOaEx8sk3_wB4OSCn34sq7RtlDFQ3GTUjxONv3ZLbUCKNCvfGB013U5hHOikesl1B8I-4wN6qPLclSdfvB6dFEnG6nU/s320/IMG_4399.jpg" border="0" /></a></div><br /></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com4tag:blogger.com,1999:blog-3693864519204144146.post-71949074665951839072010-03-04T20:20:00.000-08:002010-03-18T04:33:46.435-07:00Saagu JunkaYou can call it a saagu crossover or a Junaka crossover. Traditionally saagu is a vegetable intense dish with it's own style of masala and junaka is a gram flour based side dish. Saagu Junaka is a name coined by yours truly , because this is an integrated dish.<br />The boiled veggies are cooked into the gram flour gravy base. The sour curds gives a pleasant tang to the gravy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinN6p4pBfBBwCuHzA4N9C1wN7FcyJMTQrXfR9VAND3DLcqnVK1iTUDBYFLYiJ2yMeI1hC1ThQAuF6qp8Dn4zfym50ld6jglbRTVxFkgR5W4AT2uz55u3CAWQZIHJJXkqNHF0GkWAWiLxs/s1600-h/DSC03494.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinN6p4pBfBBwCuHzA4N9C1wN7FcyJMTQrXfR9VAND3DLcqnVK1iTUDBYFLYiJ2yMeI1hC1ThQAuF6qp8Dn4zfym50ld6jglbRTVxFkgR5W4AT2uz55u3CAWQZIHJJXkqNHF0GkWAWiLxs/s400/DSC03494.JPG" border="0" /></a><div style="clear: both;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a><br /><span style="color: rgb(204, 153, 51);">Ingredients</span><br /><br /><br />Mixed vegetables - 2 cups<br />Sour curds - 1/2 cup<br />Besan gram flour - 1 tbsp<br />Onion - 1 large , diced<br />Capsicum - 1/2 cup , diced<br />Ginger - 1/2 '' piece, finely chopped<br />Garlic - 2 cloves , finely chopped ( optional )<br />Green chilly paste - 2 tsps<br />Salt<br />For tempering -<br />Oil - 1 tbsp<br />Mustard, Jeera, hing, curry leaves<br /><br /><span style="color: rgb(204, 153, 51);">Method</span><br /><br />Boil vegetables of choice like carrots, beans, peas, potato, cabbage, ridge gourd etc.<br />Heat oil in a pan & temper. Stir in the ginger & garlic at this stage.<br />Saute the onion & capsicum till done.<br />Mix the gram flour in the sour curds . Pour this mixture into the onions & stir till you get a cooked smell.<br />Now add the boiled vegetables , chilly paste, salt . Add water to the required consistency. Bring it to a simmer.<br />Garnish with chopped coriander.<br />Serve with chapathi.<br /><br /><span style="color: rgb(204, 153, 51);">Suggestion</span><br /><br />Can use lemon juice in the end if the curds are not sour.<br />Garam masala powder can be added in the end.<br /><br />Sending this to <a href="http://www.srishkitchen.com/2010/02/efm-parathas-and-gravies-curries-series.html">Sri's EFM.</a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JjufWW42t0yvq-xOX-QWD4kxKbHn8fy_K1p-_c-r4OwFaolDOoOaEx8sk3_wB4OSCn34sq7RtlDFQ3GTUjxONv3ZLbUCKNCvfGB013U5hHOikesl1B8I-4wN6qPLclSdfvB6dFEnG6nU/s1600-h/IMG_4399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JjufWW42t0yvq-xOX-QWD4kxKbHn8fy_K1p-_c-r4OwFaolDOoOaEx8sk3_wB4OSCn34sq7RtlDFQ3GTUjxONv3ZLbUCKNCvfGB013U5hHOikesl1B8I-4wN6qPLclSdfvB6dFEnG6nU/s320/IMG_4399.jpg" border="0" /></a></div><br /></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com3tag:blogger.com,1999:blog-3693864519204144146.post-70096397938536954992010-03-04T05:17:00.000-08:002010-03-05T06:56:25.183-08:00Coriander Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4NZGbYXNG64oDwCQ_0fJ7sJJrTTo00YfqV-wUkssY3moh0czhKzi3t7ONielTVJ8arkJOBoy07U_hLH0WFKV7UY7FKTNE2ZQw6HzI9ri992EJp_mg-cfTHiGvfY5Ie3nhn9u8KRTzkk/s1600-h/DSC03418.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4NZGbYXNG64oDwCQ_0fJ7sJJrTTo00YfqV-wUkssY3moh0czhKzi3t7ONielTVJ8arkJOBoy07U_hLH0WFKV7UY7FKTNE2ZQw6HzI9ri992EJp_mg-cfTHiGvfY5Ie3nhn9u8KRTzkk/s400/DSC03418.JPG" alt="" id="BLOGGER_PHOTO_ID_5427959979701387282" border="0" /></a><br />This is an old recipe stacked away in the drafts. I traced this when I launched a search for Lunch Box recipes. This is a flavorful rice, mildly spiced & combined with the veggies.<br />When served with a cooling Raitha , it makes a satisfying & filling lunch !<br /><br /><span style="color: rgb(0, 153, 0);">Ingredients</span><br /><br />Basmathi Rice - 1 cup<br />Water - 1 1/2 cup<br />Oil & ghee - 3 tbsps & 1 tbsp<br />Cinnamon - 2 ''<br />Cloves - 4<br />Cardamom - 2<br />Bay Leaf - 2<br />Onions - 2 no.s , sliced<br />Carrots - 1/2 cup , julienne<br />Beans - 1/2 cup, julienne<br />Peas - a handful<br />Lemon juice - 2 tbsps<br />Sugar - 1 tsp<br /><br />Grind together with some water-<br />Coconut - 2 tbsps<br />Green chillies - 8<br />Ginger - 1 '' piece<br />Garlic - 6 cloves<br />Cumin seeds - 1 tbsp<br />Onion - 2 tbsps, chopped<br />Coriander - 3/4 - 1 cup chopped<br /><br /><span style="color: rgb(0, 153, 0);">Method</span><br /><br />Wash & soak rice for 10 minutes.<br />Take oil in a pan , drop the whole spices in hot oil to release their flavors. Tip in the onions & saute for 2 minutes. Stir in the vegetables & cook covered till they wilt.<br />Grind the masala paste & stir it in till it becomes dry.<br />Drain the rice, & stir it in the masala for a couple of minutes.<br />Bring the measured water to a boil with sufficient salt in a Rice cooker. Transfer the rice to the boiling water & cook till the rice is done.<br />Squeeze some lemon juice & sprinkle some sugar to balance out the flavors.<br />Serve with Raitha.<br /><br />Sending this to the Tiffin Box Event hosted by <a href="http://sourashtrakitchen.blogspot.com/2010/02/event-announcement-food-for-7-stages-of.html">Radhika</a> and <a href="http://bengalicuisine.net/">Sudashna</a>.<br /><br /><br /><span style="font-size:small;"><a href="http://3.bp.blogspot.com/_TtObX6M9wrE/S3ITLTcB4WI/AAAAAAAAEoo/qvwAfJelWFo/s1600-h/Tiffinboxlogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/_TtObX6M9wrE/S3ITLTcB4WI/AAAAAAAAEoo/qvwAfJelWFo/s320/Tiffinboxlogo.jpg" border="0" /></a></span>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com2tag:blogger.com,1999:blog-3693864519204144146.post-68402318011509348272010-03-03T04:39:00.000-08:002010-03-04T02:34:57.463-08:00Strawberry Banana MilkshakeI can't be wrong if I said Strawberry milkshake is everybody's All time favorite drink. With the luscious red berries in season, the first thing one would want to do in this hot summer is to enjoy a cool milkshake. Which is certain to uplift and invigorate the heart, mind, soul and all your gastronomical senses at one shot.<br />Banana gives body to the the otherwise thin drink, when ice cream is not used. One could do with less ice cream if a small banana is used.<br />Strawberries are sometimes arranged on a bed of these leaves in transparent boxes. I liked the delicate structure of these leaves & hence used it in the presentation. I'm guessing that they must be strawberry leaves. Any take on this , anyone ?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilP1YYtfHAm3M_1tJhKuiS01ZN5re32NWi2li4PjqqJNcthnS3rn2RTFX9hLYwFwoaOvept20Ki5tTqAXZ9aOtqXKJGyMHN_femapotnVPgjRuNgF5-Jqlc4M_iobaa4siOi_7B8_BhpQ/s1600-h/DSC03485.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilP1YYtfHAm3M_1tJhKuiS01ZN5re32NWi2li4PjqqJNcthnS3rn2RTFX9hLYwFwoaOvept20Ki5tTqAXZ9aOtqXKJGyMHN_femapotnVPgjRuNgF5-Jqlc4M_iobaa4siOi_7B8_BhpQ/s400/DSC03485.JPG" border="0" /></a><div style="clear: both;"><a style="color: rgb(255, 0, 0);" href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a><br /><span style="color: rgb(255, 0, 0);">Ingredients</span><br /><br />Cold milk - 1 glass<br />Banana - 1 small fruit<br />Vanilla / Strawberry Ice cream - 2 scoops<br />Sugar - 1 tbsp<br /><br /><span style="color: rgb(255, 0, 0);">Method</span><br /><br />Add all this in a blender & whizz it up till nice and frothy and enjoy !<br /><br /></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com2tag:blogger.com,1999:blog-3693864519204144146.post-47903941144513835832010-02-24T04:32:00.000-08:002010-03-18T04:44:17.655-07:00Methi chapathi , Raitha combo .Methi is in season & fresh , healthy looking greens do beckon to be picked up ! How does one resist such a call ? Pinching out these leaves from their stems is laborious and time consuming , especially if it has to be done for a large family. But the goodness & flavour of this greens more than rewards all the effort. We love to have our methi chapathis with Tomato Cucumber Onion Raitha.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_gGEt1QDghooVf4PnrdT94kmf7eR_g-R64WteHJXf13JlQjPpZuBwuiADnjRkYYHUbhTBQGW1tzH6o_H-V76bTs67zy_L4KQzMrBw7xflZZxjeZ_CY_YsJnLQ1TZuL_tLWGLWsBRID4/s1600-h/DSC03490.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_gGEt1QDghooVf4PnrdT94kmf7eR_g-R64WteHJXf13JlQjPpZuBwuiADnjRkYYHUbhTBQGW1tzH6o_H-V76bTs67zy_L4KQzMrBw7xflZZxjeZ_CY_YsJnLQ1TZuL_tLWGLWsBRID4/s400/DSC03490.JPG" border="0" /></a><div style="clear: both;"><br /><span style="color: rgb(0, 153, 0);">Ingredients</span><br /><br />Wheat flour - 1 cup<br />Methi leaves/ fenugreek - 1 cup, chopped<br />Oil - 2 tsps<br />Salt<br /><span style="color: rgb(255, 153, 102);">Grind-</span><br /><span style="color: rgb(255, 153, 102);">Onion - 1 small, chopped</span>,<br /><span style="color: rgb(255, 153, 102);">Ginger - a small piece</span>,<br /><span style="color: rgb(255, 153, 102);">Garlic - 2 cloves</span>,<br /><span style="color: rgb(255, 153, 102);">Green chilly - 3</span>,<br /><span style="color: rgb(255, 153, 102);">Curds - 2 tbsps</span>.<br /><br /><span style="color: rgb(0, 153, 0);">Method</span><br /><br />Wash & chop the greens. Sprinkle the required amount of salt & rest it for a while. The greens release their moisture in the presence of salt.<br />Now mix the greens with atta & oil.<br />Grind the wet spices with curds.<br />Mix the chapathi dough with this paste. Add more water / curds if needed to make a soft dough. Rest for sometime.<br />Roll out chapathis & cook on a hot griddle with a dribble of oil.<br />Serve with any gravy/ raitha .<br /><br />Raitha<br /><br />Chop Tomatoes , Cucumber & onions finely. Beat thick curds. Add a dash of salt .Mix in the veggies & garnish with coriander.<br /><span style="text-decoration: underline;"> <br />Sending this to <a href="http://www.srishkitchen.com/2010/02/efm-parathas-and-gravies-curries-series.html">Sri's EFM.</a><br /><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JjufWW42t0yvq-xOX-QWD4kxKbHn8fy_K1p-_c-r4OwFaolDOoOaEx8sk3_wB4OSCn34sq7RtlDFQ3GTUjxONv3ZLbUCKNCvfGB013U5hHOikesl1B8I-4wN6qPLclSdfvB6dFEnG6nU/s1600-h/IMG_4399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JjufWW42t0yvq-xOX-QWD4kxKbHn8fy_K1p-_c-r4OwFaolDOoOaEx8sk3_wB4OSCn34sq7RtlDFQ3GTUjxONv3ZLbUCKNCvfGB013U5hHOikesl1B8I-4wN6qPLclSdfvB6dFEnG6nU/s320/IMG_4399.jpg" border="0" /></a></div><br /><br /><br /><br /><br /></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com2tag:blogger.com,1999:blog-3693864519204144146.post-74739416150539576982010-02-15T02:30:00.000-08:002010-02-15T05:30:17.133-08:00Aapam with cooked riceThis is yet another variation from the world of Dosa. Left over cooked rice can be mixed with the curds & blended and utilized to prepare this delicious Dosa for the next day. This recipe is adapted from <span style="font-style: italic;">Pakadarshi</span> , a book by Suryakanthamma. As all the recipes in this book are tried & tested , usually it is safe to assume that the results are upto the mark.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm3eTRBc7taiZT6qrGgGmNl-7KBqsacq68dWcmnoRDYrFOOkucclj1GckiVGkJQuDhYNgmYhLDoDU_0o3L68JfFWFjCW-PnB9M0FJbecwDKhx3o_tBy2cGpEa7sdLWLEdU-3bPX7b6cc/s1600-h/DSC03465.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm3eTRBc7taiZT6qrGgGmNl-7KBqsacq68dWcmnoRDYrFOOkucclj1GckiVGkJQuDhYNgmYhLDoDU_0o3L68JfFWFjCW-PnB9M0FJbecwDKhx3o_tBy2cGpEa7sdLWLEdU-3bPX7b6cc/s400/DSC03465.JPG" border="0" /></a><br /><br /><span style="color: rgb(255, 153, 102);">Ingredients</span><br /><br />Rice - 2 cups<br />Rice - 1/2 cup<br />Curds - 1/2 cup<br />Sugar - 1 tsp<br />Cooking soda - a pinch<br />Salt<br /><br /><span style="color: rgb(255, 153, 102);">Method </span><br /><br />Soak 2 cups of rice for 3 hrs & grind into a fine and thick paste using less water<br />Cook the other half cup of rice. Blend it into a coarse paste with the curds.<br />Mix both the pastes. Add some salt. Let it ferment overnight.<br />Though this batter is thick when prepared, it loosens out the next morning.<br />In the morning, add water if needed to make flowing batter.<br />A pinch of cooking soda & sugar is mixed into the batter.<br />Make dosa by pouring a ladle of batter & swirling the hot pan.<br />Drizzle a tsp of oil & cook covered on one side only. No need of flipping the dosa to cook on the other side.<br />Enjoy the soft dosa with chutney of your choice.<br /><br /><br /><div style="clear: both;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com3tag:blogger.com,1999:blog-3693864519204144146.post-27879155501677421412010-02-08T02:17:00.000-08:002010-02-08T07:47:45.908-08:00Badam Milk / Almond milk<span style="color: rgb(255, 153, 0);"><span style="color: rgb(0, 0, 0);">Badam milk, hot or cold is my all time favorite , thus making it both a summer & winter drink. Almonds are packed with vital vitamins & minerals. It is said to contain high levels of vitamin E, better known as an anti oxidant. It is not only a delicious & nutritious drink but a energy drink too. It is suitable for both the young and the old alike as it is easily digestible.<br />We even make our Halu obbatu / pal poli, using this milk.<br />Raising a toast to all the blogging fraternity ! Cheers.....!<br /></span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOBmQhV_wzASpnlTaZG08wFEHHMtDGfZurUb2F8770bXWKr0VJmmRj5YGFPaenOLCuiUXwqIQ9wRVNXsljaQC3g7lXBhoq0SW2zu5mSqmLRQ7kPpD7YTOJ6RMGhvlBisX4rSzzYuOZAs/s1600-h/DSC03472.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOBmQhV_wzASpnlTaZG08wFEHHMtDGfZurUb2F8770bXWKr0VJmmRj5YGFPaenOLCuiUXwqIQ9wRVNXsljaQC3g7lXBhoq0SW2zu5mSqmLRQ7kPpD7YTOJ6RMGhvlBisX4rSzzYuOZAs/s400/DSC03472.JPG" border="0" /></a><span style="color: rgb(255, 153, 0);"><br /><br />Ingredients</span><br /><br />Milk - 1 lt<br />Badam / Almonds- 50 gms<br />Cashew - 50 gms<br />Saffron - a pinch<br />Almond Flakes - a tbsp<br />Sugar - 1/2 cup<br /><br /><span style="color: rgb(255, 153, 0);">Method</span><br /><br />Wash & soak the cashews for 1/2 hr in some water.<br />Boil the Almonds in some water . After a few minutes the skin swells up. Put off the fire. When cool, drain out the water & slip out the skins.<br />Wet grind the the cashews & almonds into a almost fine paste with water. It is nice to feel the grains of the almonds in the milk.<br />Bring the milk to a boil & continue boiling for another 10 minutes , stirring frequently & taking care not to scorch the milk at the bottom of the container. It is better to use a thick bottom pan for this preparation.<br />Stir the badam paste into the milk & continue boiling the milk, stirring all the while for 10 minutes or till you get a nice cooked aroma.<br />Add the sugar & Saffron strands & continue stirring for another 10 minutes.<br />Put off the fire.<br />The Milk is ready to be relished Hot or Chilled.<br />Garnish with toasted Almond flakes & serve.<br /><br /><span style="color: rgb(255, 153, 0);">Suggestions</span><br /><br />Nutmeg powder can be used in the milk if preferred. It imparts a distinct aroma & flavor.<br />Or it can be cardamom flavored.<br />Pistachio flakes make a good garnish.jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com2tag:blogger.com,1999:blog-3693864519204144146.post-44891491909289506982010-02-08T00:42:00.000-08:002010-02-08T02:47:16.065-08:00Paneer Masala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfBWZgk_muqMWGj0HUSFodkMv4cGtbKtY5IZWudQpQBvKJY87D2OBzsYoEFF4FP7pNsq5QjfI91spsMj3tYZn3YupIGjLo39e-XTgHoiQn0sM_9iC-x6qE-Ju2UKN5kkYKQt6_kpydX0/s1600-h/DSC03428.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfBWZgk_muqMWGj0HUSFodkMv4cGtbKtY5IZWudQpQBvKJY87D2OBzsYoEFF4FP7pNsq5QjfI91spsMj3tYZn3YupIGjLo39e-XTgHoiQn0sM_9iC-x6qE-Ju2UKN5kkYKQt6_kpydX0/s400/DSC03428.JPG" alt="" id="BLOGGER_PHOTO_ID_5429108658703219218" border="0" /></a><br />I had Paneer waiting for it's turn in the fridge , & everyday I was postponing , as I could not decide what I wanted to do with it. Finally I selected a basic gravy & did some <span style="font-style: italic;">mix and match</span> with the vegetables on hand , which gave shape to this dish.<br />I guess this is how new dishes are invented !<br /><br /><span style="color: rgb(204, 102, 204);">Ingredients</span><br /><br />Carrot - 1 medium , chopped & cooked<br />Capsicum - 1 small, diced<br />Tomato - 1/2 cup, diced<br />Paneer- 1/2 cup, diced<br />oil- 3 tbsps<br />Lemon juice- 1 tsp<br />Coconut milk - 1/2 cup<br />Salt<br />Grind :<br />Onion - 1 medium, chopped<br />Garlic 4 cloves<br />Ginger - 1/2 '' piece<br />Cashew - a few<br />Poppy Seeds - 2 tsps<br />Jeera - 1 tsp<br />Chilly Powder - 1 tsp<br />Green chilly - 2<br />Turmeric powder- a pinch<br />Cardamom, clove - 1 each<br />Cinnamon- 1/2 ''<br /><br /><span style="color: rgb(204, 102, 204);">Method</span><br /><br />Fry the paneer in oil till the color changes & keep immersed in warm water.<br />In the same oil, add the masala paste & stir till the raw smell goes.<br />Pour in some water to make a gravy & add the salt. Slip in the capsicum pieces & cover & cook for a few minutes.<br />This is followed by the tomato . Cook for a couple of minutes.<br />The carrots & the paneer can join in .<br />Pour in the coconut milk & bring to a boil.<br />Put off the gas. Add the lemon juice.<br />Enjoy with roti.jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com3tag:blogger.com,1999:blog-3693864519204144146.post-30062195469031547892010-02-06T05:00:00.000-08:002010-04-09T01:35:50.643-07:00Our very own Black Beauty....Ragi Roti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVUS0Tqiz4ssNESW1ktah0OcsaxpHeEkn6gak3TY39xaWowBudPhGWV_abfi-ts1J869oHYcdDOQmAZSVu2Tp6aLMAsDpkmnOlKUbKmw3PYX97TOeIQ3sh6UKn3b1ZLdCT_BEGb2y9vQ/s1600-h/DSC03214.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVUS0Tqiz4ssNESW1ktah0OcsaxpHeEkn6gak3TY39xaWowBudPhGWV_abfi-ts1J869oHYcdDOQmAZSVu2Tp6aLMAsDpkmnOlKUbKmw3PYX97TOeIQ3sh6UKn3b1ZLdCT_BEGb2y9vQ/s320/DSC03214.JPG" alt="" id="BLOGGER_PHOTO_ID_5395753974966002530" border="0" /></a>Our former Prime minister, H.D. Deve Gowda had popularized Ragi Mudde in Delhi during his tenure . In Karnataka, many other Ragi/finger millet based like dishes Ragi Dosa, Ragi hurittu, Ragi Rotti are commonly prepared. Ragi is a staple of this region.It is a good source of dietary fibre, calcium & iron. Ragi is quite filling & keeps you going for a longer time.<br /> This roti uses multi grain flour & veggies, so one can consider it as health food.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRM1UOMXzmgjZCf0YKm0EuHWMfP8P2nNpTEQD9qLk92wdCVIcTSkP-Llox9Ld6p8lACh1Ps_pZl63KATHqdVbsaNFNaRMDcvLRi1kCSFW5W0EzoeUoCW42s2_McoDaNqptJweyCLR9tnc/s1600-h/DSC03210.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRM1UOMXzmgjZCf0YKm0EuHWMfP8P2nNpTEQD9qLk92wdCVIcTSkP-Llox9Ld6p8lACh1Ps_pZl63KATHqdVbsaNFNaRMDcvLRi1kCSFW5W0EzoeUoCW42s2_McoDaNqptJweyCLR9tnc/s320/DSC03210.JPG" alt="" id="BLOGGER_PHOTO_ID_5395753968314720610" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="color: rgb(153, 0, 0);">Ingredients </span><br /><br />Ragi flour - 1 1/2 cup<br />Rice flour - 1/2 cup<br />Wheat flour - 1/4 cup<br />Salt<br />oil - 2-3 tsps<br />Onion - finely chopped, 1 cup<br />Green chillies - 2 tsps , finely chopped<br />Coriander chopped - 1/4 cup<br />Carrot - 1 cup , grated<br />Cucumber - 1 cup , grated<br />Cooked Rice - 1/2 cup, mashed well<br />Hot Water - as required<br /><br /><span style="color: rgb(153, 0, 0);">Method</span><br /><br /><ul><li>Mix together the grated onions, carrots, cucumber, green chillies, salt, oil, coriander, mashed rice, in a bowl .<br /></li><li>Mix all the flours together. Mix the vegetables and the flours.<br /></li><li>Pour in the hot water little by little & mix the dough , till everything comes together.</li><li>To make the roti, you can use Wax coated paper or any paper like the Teflon sheet, which is heat resistant.<br /></li><li>Grease the paper , With wet hands take a handful of dough & press into a roti, which is slightly thick, with a hole in the center.<br /></li><li>Transfer this roti on to a hot griddle , the roti side down, press lightly on the paper & peel off the paper carefully after a minute.</li><li>Drizzle a tsp of oil around the roti & a little oil on the roti & cook till the 1st side is done. Flip over & cook the 2nd side too.</li><li>Serve this Roti hot with any chutney / a blob of butter/ curds.</li></ul><span style="color: rgb(153, 0, 0);">Suggestion</span><br /><br />Any other vegetables like grated beet root /finely chopped cabbage etc can be incorporated into the roti to make it more nutritious.<br /><br />Sending this to <a href="http://divya-dilse.blogspot.com/2010/03/show-me-your-wholegrains.html">Divya's</a> , Wholegrain Event.<br /><br /><br /><div><i><br /></i></div><span></span><i><span class="Apple-style-span" style="font-style: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RBfFCO3nDYs/S56U0c6C9kI/AAAAAAAAGC4/wwOA2g4q7TE/s1600-h/wg.jpg"><img src="http://4.bp.blogspot.com/_RBfFCO3nDYs/S56U0c6C9kI/AAAAAAAAGC4/wwOA2g4q7TE/s400/wg.jpg" alt="" id="BLOGGER_PHOTO_ID_5448956227998643778" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 256px;" border="0" /></a></span></i>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com1tag:blogger.com,1999:blog-3693864519204144146.post-47776526159221829752010-02-05T06:00:00.000-08:002010-02-06T03:32:20.715-08:00Gongura / Sorrel Poppu<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">Gongura preparations like poppu & pachhadi are extensively popular in Andhra Pradesh. Gongura greens have an acidic taste. These leaves are pinched at the neck of the stem , as the stem portion does not cook well. This poppu is regular on our menu . Mix it with rice & take a bite from the raw onion & enjoy pure bliss. You are sure to be on the highway to heaven. Since the greens are intrinsically sour, the dish has to be balanced with chillies & salt. And garlic pairs beautifully with sorrel.<br /></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGT_zgzVaCKUE2oy3TZpwMHoM96O_e8kk8Qbl-KUGb7eYc_Lf8G-u1c_MRqJXJepgJdCR_Ne58RIcfKc6-rk4ZtYlgq0EFW3TSLrjKI96UacrN8jPGpn1cfxidwMuWiUwm7kZ-gqtVC0/s1600-h/DSC03457.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGT_zgzVaCKUE2oy3TZpwMHoM96O_e8kk8Qbl-KUGb7eYc_Lf8G-u1c_MRqJXJepgJdCR_Ne58RIcfKc6-rk4ZtYlgq0EFW3TSLrjKI96UacrN8jPGpn1cfxidwMuWiUwm7kZ-gqtVC0/s400/DSC03457.JPG" border="0" /></a> </div><span style="color: rgb(0, 153, 0);">Ingredients</span><br /><br />Thoor dal - 1/2 cup<br />Gongura leaves - 1 fistful<br />Onion - 1, diced<br />Green Chillies - 8<br />Turmeric powder - 1/4 tsp<br />Salt - to taste<br />Garlic - 10 pods<br />To temper-<br />Oil - 1 tsp<br />Mustard , jeera, Hing<br /><br /><span style="color: rgb(0, 153, 0);">Method</span><br /><br />Pressure cook the dal with the onion, turmeric powder & a drop of oil , with just enough water. The greens & chillies are also cooked with the dal but in a separate container. Cover this container & pressure cook.<br />Crush the cooked green chillies & the garlic.<br />Mash the dal & the greens together. I use a Hand Blender to bring them together. Whizz it briefly, as we don't want the dal to become a paste.<br />Combine the chilly- garlic paste with the dal . Add sufficient salt. Adjust the consistency.<br />Bring to a simmer.<br />The dal is ready. Temper the dal.<br />It makes a good accompaniment with jowar roti / chapathi / rice as well.jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com1tag:blogger.com,1999:blog-3693864519204144146.post-26553768445447241902010-02-04T22:50:00.000-08:002010-02-05T02:12:27.380-08:00Carrot chutney<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4kVvjrjIh8wLddKFG13nMyAVa1CAc7Ra3vP2yeAdjh9PS0GGsxBYkCsgJ5D4qH_-kJgk0-rbrN39UDPR8i48w1NH2kLN-SaU1D5_u7ZTRu-P318mAgPfYAfmx2x03tN68KAWTxy162Q/s1600-h/DSC03467.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4kVvjrjIh8wLddKFG13nMyAVa1CAc7Ra3vP2yeAdjh9PS0GGsxBYkCsgJ5D4qH_-kJgk0-rbrN39UDPR8i48w1NH2kLN-SaU1D5_u7ZTRu-P318mAgPfYAfmx2x03tN68KAWTxy162Q/s400/DSC03467.JPG" border="0" /></a><br /><br /><br />I had never heard of carrot chutney before. I saw it for the first time <a href="http://rakskitchen.blogspot.com/2010/01/carrot-chutney.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+RaksKitchen+%28Rak%27s+Kitchen%29&utm_content=Google+Reader">here</a> & got hooked instantly to the beautiful presentation. I customized this recipe and believe me , it is not only very colourful, it turned out to be tasty too ! A Must - Try chutney !<br /><br /><span style="color: rgb(255, 153, 0);">Ingredients</span><br /><br />Carrots - 1 cup , grated<br />Coconut grated - 1 cup<br />Green chillies - 2<br />Red Chillies - 5<br />Ginger - 1/2 ", chopped<br />Oil - 2 tsps<br />Onion - 2 tbsp, finely chopped<br />Urad dal - 2 tbsps<br />Tamarind - 1 tbsp , soaked<br />Salt<br />To temper - mustard, jeera & curry leaves<br /><br /><span style="color: rgb(255, 153, 0);">Method </span><br /><br />Heat the oil in a pan & slip in the split green chilly & toss for a minute . Then the ginger for another minute.<br />Add the grated carrot & saute till the raw smell goes.<br />Put off the heat & mix in the coconut into the hot pan.<br />Roast the urad dal with the red chillies till the dal turns pink. Cool & powder it dry in a blender.<br />To this, add the prepared carrot mixture along with the tamarind extract & salt . Wet grind with the required quantity of water to get a chutney consistency.<br />Mix in the onions.<br />Lastly add the tempering . This goes well with roties & dosa.<br /><br /><br /><br /><br /><br /><br /><br /><br /></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com1tag:blogger.com,1999:blog-3693864519204144146.post-75714695339015956522010-02-03T04:10:00.000-08:002010-03-03T10:21:19.987-08:00Tomato poppuTomato poppu is a household preparation in Andhra Pradesh. Poppus are prepared on a regular basis using any vegetable on hand. They make a great accompaniment with rice. Sometimes spice powders like poppula podi ( Chutney pudi ) or pickles make a great combination when mixed with the poppu & rice. Try this poppu and you will surely like it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW78IuGGTEbJbfzDRR1G8jkcBPhu8WW4LbXGS70O9XJUJVUAhjLOSXIY9XkfPOoc3Xg314poVxmLVR8IKAOFk9K7Gxty22lHS0kGP5lJsRypS9xz-C8uCN-P1V-N5MSvGFI2urSWg5Voc/s1600-h/DSC03482.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW78IuGGTEbJbfzDRR1G8jkcBPhu8WW4LbXGS70O9XJUJVUAhjLOSXIY9XkfPOoc3Xg314poVxmLVR8IKAOFk9K7Gxty22lHS0kGP5lJsRypS9xz-C8uCN-P1V-N5MSvGFI2urSWg5Voc/s400/DSC03482.JPG" border="0" /></a><div style="clear: both;"><br /><span style="color: rgb(255, 102, 102);">Ingredients</span><br /><br />Thoor Dhal / Red gram dhal - 1/2 cup<br />Onion - 2 medium size , diced<br />Tomato - 2 diced & 2 quartered<br />Tamarind - 2'' piece<br />Green chillies - 1 tbsp, chopped<br />Red chilly powder - 2 tsp<br />Salt - to taste<br />Dhaniya / coriander powder - 1tsp<br />Jeera / cumin powder - 1 tsp<br />Garam masala powder - 1 tsp<br />Sugar - 1/2 tsp<br />Tempering -<br />Oil - 2 tsps, mustard, Jeera, curry leaves, a pinch of hing.<br /><br /><span style="color: rgb(255, 102, 102);">Method </span><br /><br /><br />Pressure cook the dal , onions and the tomato quarters in enough water till mushy.<br />Place the green chillies and tamarind in a small cup and pressure cook along with the dal.<br />Remove the skin from the tomato quarters & mash it well along with the dal.<br />Extact the tamarind juice and add it to the dal.<br />Add in all the dry powders , sugar , cooked green chillies , salt and diced tomato and bring the dal to a simmer.<br />Transfer to a serving dish & mix with the tempering.<br />Tastes great with hot rice as well as with any rotis.<br /><br /><span style="color: rgb(255, 102, 102);">Suggestions</span><br /><br />Can use chopped garlic in the tempering.<br />Traditional dal preparation does not use dhaniya, jeera , garam masala powders. Can omit them if you wish to do so.<br /><br />Sending this to the 21st edition of MLLA hosted by <a href="http://www.mirchmasala.me/2010/03/announcement-my-legume-love-affair-mlla.html">manju</a> ,which was started by <a href="http://thewellseasonedcook.blogspot.com/2009/07/my-legume-love-affair-past-present.html">Susan.</a><br /><br /></div>jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com2tag:blogger.com,1999:blog-3693864519204144146.post-59372352151454020812010-02-01T05:11:00.000-08:002010-02-01T06:18:41.343-08:00Eazee Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjvq6c9pjM3PAb6v9CbObHLwBvctXha5ZIAB9iMTVSZk-weeQPUcsG4E74ZKAEgqgA9y95l2jzpTCDL81ne8J4mHvJ4WSEs_9oIv2MJh7od5NKxYFnR5hnI6D_EvuW3YXv5fXC2T_SRs/s1600-h/DSC03458.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjvq6c9pjM3PAb6v9CbObHLwBvctXha5ZIAB9iMTVSZk-weeQPUcsG4E74ZKAEgqgA9y95l2jzpTCDL81ne8J4mHvJ4WSEs_9oIv2MJh7od5NKxYFnR5hnI6D_EvuW3YXv5fXC2T_SRs/s400/DSC03458.JPG" alt="" id="BLOGGER_PHOTO_ID_5433279166911938210" border="0" /></a><br /><br />I keep trying different Brownie recipes all the time. For the beginners , who need a little more expertise with cakes , can find comfort in brownies. Mostly , nothing much can go wrong with them. I liked the look of <a href="http://divyascookbook.blogspot.com/2010/01/chocolate-brownies.html"> Divya Kudua</a> brownies & I had to try it.<br />Besides it was a friend's birthday & I wanted to share some goodies with her. I replaced the butter with oil to reduce the guilt factor :)<br />Chocolate & coffee flavours marry well. I was tempted into adding some instant coffee for that deep flavor. I had acquired some Rum for the Christmas fruit cake. So a tbsp of that also had to be added.<br />The results are here to see. They were good, no doubt. But ice cream or chocolate sauce would have complimented & completed the SIN.<br /><br /><span style="color: rgb(51, 0, 153);">Ingredients</span><br /><br />All purpose flour - 1 cup<br />Baking Powder - 1 tsp<br />Dark chocolate - 100 gms ,<br />Butter/ oil - 90 gms<br />Castor sugar - 3/4 cup<br />Eggs - 2<br />Vanilla essence - 1 tsp<br />Walnuts - 1/2 cup , broken<br />Instant coffee powder - 1 tsp dissolved in some water<br /><br /><span style="color: rgb(51, 0, 153);">Method </span><br /><br />Prepare a 8" tin.<br />Sift flour & baking powder together.<br />Melt the dark chocolate & butter in the microwave & allow it to cool.<br />Powder the sugar .<br />Beat the eggs first & than spoon in the sugar & beat again.<br />Pour in the chocolate mixture, vanilla essence & dissolved coffee.<br />Fold in the flour.<br />Pour the batter in the tin & bake in a pre - heated oven for about 40 minutes @ 180 C.<br />Cool on wire rack & cut & devour.jayashreehttp://www.blogger.com/profile/06072830496757519071noreply@blogger.com3