tag:blogger.com,1999:blog-54451946200864315452024-03-08T15:04:59.481-08:00Living Life....Artistically !!Enjoy my hobbies that i have tried till now and post your valuable comments here for me to improve betterAnuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-5445194620086431545.post-42085507259452391192016-04-17T21:53:00.004-07:002016-04-17T21:55:05.353-07:00Thakali Kurma / Tomato curry in coconut based spicy gravy<div dir="ltr" style="text-align: left;" trbidi="on">
Before marriage, my mom doesn't make any kurma varieties as my dad doesn't eat garlic, cinnamon or any of the whole spices. So my mom never tried any recipes which requires whole spices as a major ingredient. In a way even i am not used to a strong flavor of cinnamon or garlic.<br />
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Story changed after my marriage and my hubby loves the flavor of cinnamon / garlic and other spices. Though he likes chutney and sambar varieties as well, his preference goes to these kurma varieties only. Though i have tried various versions of kurma, i didnt get the perfect taste and flavor for a very long time. </div>
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After researching many websites, getting the recipes from many of my friends and doing lots of trial and errors, i have finally ended with this recipe, which goes very well in my family now. This kurma is a very good accompaniment for <a href="http://anjays.blogspot.com.au/2016/04/rice-idiyaapam-arisi-sevai-rice-string.html" target="_blank">Idiyappam</a>, appam, idly, dosa, chapathi.....</div>
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On the health aspects, tomatoes are an excellent source of vitamin C, biotin, molybdenum, and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus. On the other hand coconut has its own health benefits. Its unique combination of fatty acids can have profound positive effects on health. This includes fat loss, better brain function and various other amazing benefits other than offering exotic flavor to the dish.</div>
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<b><u>Ingredients</u></b>:</div>
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Ripe tomatoes - 4 (cut into small cubes)</div>
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Onion - 1 (cut into small cubes)</div>
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Turmeric powder - a pinch</div>
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chilly powder - 1 tsp or adjust according to taste</div>
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corriander powder - 1 tsp</div>
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Salt - as required</div>
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<b><u>For seasoning:</u></b></div>
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Oil - 2 tbsp</div>
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Mustard seeds - 1 tsp</div>
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Cinnamon stick - a small piece</div>
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cloves - 2</div>
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curry leaves - 1 twig</div>
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<b><u>For grinding:</u></b></div>
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Coconut - 4 to 5 thin slices</div>
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green chilly - 1 or 2 (adjust as per taste)</div>
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garlic - 2 pods</div>
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ginger - a small piece (half as that of garlic)</div>
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Poppy seeds - 1 tsp</div>
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Cashew - 4 or 5</div>
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<a href="https://4.bp.blogspot.com/-Rj_8njuxtcU/VxRgGfG_xtI/AAAAAAAAUmA/FLog5aIioD8Xma0kH8C__9B2zKirBYQjgCLcB/s1600/IMG_20160411_185538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://4.bp.blogspot.com/-Rj_8njuxtcU/VxRgGfG_xtI/AAAAAAAAUmA/FLog5aIioD8Xma0kH8C__9B2zKirBYQjgCLcB/s400/IMG_20160411_185538.jpg" width="400" /></a></div>
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<b><u>Method</u></b>:</div>
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1. Heat oil in a kadai and add mustard seeds to it. Once the mustard splutter, add the whole spices and then onion and curry leaves. Add salt as required. Saute them for a while till onion turns translucent. </div>
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<a href="https://2.bp.blogspot.com/-u91NJyaG0xQ/VxRgmlPwpXI/AAAAAAAAUmE/xHXZZBLWsc8Gw7aggHbpWoSkdUF5w-dtQCLcB/s1600/IMG_20160411_190531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-u91NJyaG0xQ/VxRgmlPwpXI/AAAAAAAAUmE/xHXZZBLWsc8Gw7aggHbpWoSkdUF5w-dtQCLcB/s400/IMG_20160411_190531.jpg" width="400" /></a></div>
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2. Now add the tomato pieces and saute the tomato again with onion.</div>
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3. Add the dry powders now and lower the flame. Let the tomato get cooked in the spice powders now.</div>
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4. Now add the ground coconut paste to the mix. Adjust the consistency of the kurma if its too thick.</div>
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5. Let the kurma get cooked for few mins.</div>
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6. Once the correct consistency is reached, switch off the flame and transfer the kurma to a serving bowl. Sprinkle finely cut corriander leaves on top of it.</div>
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7. Serve hot with <a href="http://anjays.blogspot.com.au/2016/04/rice-idiyaapam-arisi-sevai-rice-string.html" target="_blank">Idiyappam</a>/Appam/idly/dosa. </div>
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<b><u>Tips</u></b>:</div>
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1. Sambar powder can be used instead of chilly powder and corriander powder.</div>
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2. Cashew can be replaced by fried gram when grinding coconut. Cashews give a richness to the dish, but it is completely optional.</div>
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3. Instead of whole spices used during seasoning, a tsp of garam masala can be used when dry powders are added.</div>
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com2tag:blogger.com,1999:blog-5445194620086431545.post-64693972847145429262016-04-17T05:18:00.003-07:002016-04-17T21:56:43.484-07:00Rice Idiyaapam / Arisi Sevai / Rice String hoppers<div dir="ltr" style="text-align: left;" trbidi="on">
Whenever i think of rice sevai, i become so nostalgic of my childhood days when my mom used to make this. It's a 'not so often' dish at my home due to the difficulty in squeezing and so it's always a longing for this special one. Another loving memory on this dish, is the aroma of rice flour getting steamed spreading all over the house!!!! My mom makes coconut chutney as an accompaniment for this, while i always prefer sugar :)<br />
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I couldn't enjoy the happiness of making and having this after marriage as my dear hubby is not a great lover of steamed foods starting from Idly to any sundal varieties, and so the tradition started to get into my kids as well.....!!!!</div>
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So i thought of exposing these kind of 'our' food to my kids and started making some spicy accompaniment for them so that my hubby can also have it...(he needs some kurma or chutney very very hot for these kind of steamed dishes)</div>
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This time i made idiyappam with Thakali kurma and the combination was really heavenly and went on well with my hubby and kids. (In fact my daughter has started asking me to make white noodles more often nowadays :))</div>
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Another reason for me liking this dish is that it can be had during sick times as well. So there is a healthy alternative for idly for people who fall sick...!!</div>
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<a href="https://4.bp.blogspot.com/-GriWRBAzLw0/VxN49HemXII/AAAAAAAAUiw/Zs9laovPVI4wOqZXDYeOPg3VITL427rQQCLcB/s1600/IMG_20160411_200241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-GriWRBAzLw0/VxN49HemXII/AAAAAAAAUiw/Zs9laovPVI4wOqZXDYeOPg3VITL427rQQCLcB/s640/IMG_20160411_200241.jpg" width="436" /></a></div>
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<b><u>Ingredients:</u></b></div>
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Rice flour - 3 cups</div>
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Salt - as required</div>
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Water - Not so hot, but more warmer inorder to make the dough</div>
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Oil - very little</div>
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<b><u>Method:</u></b></div>
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1. Mix all the dry ingredients in a bowl. Boil water and when its starts to leave out small bubbles on the side, remove water from stove and carefully make a soft dough of rice flour. Use spatula at the earlier stages and finally use hand to finish the dough making. At the end add little bit of oil if required.</div>
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2. Grease the idly plates with little oil and keep them ready.</div>
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3. Squeeze the dough into sevai maker and start making shapes with the dough on the idly plates. You can either squeeze into the idly pit alone to make it look like idlies or sqeeze them all over the plate like rings. It's up to you...!!!</div>
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4. Steam the idly pot for 3 to 4 mins. After 4 mins, reduce the flame and make sure the idiyappam is cooked. Switch off the flame and transfer it to the serving plate.</div>
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Enjoying steaming hot idiyappam with <a href="http://anjays.blogspot.com.au/2016/04/thakali-kurma-tomato-curry-in-coconut.html" target="_blank">Tomato Kurma</a> !!!</div>
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If you like this post, do leave a comment....:)</div>
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-60868277281443628962016-03-29T18:08:00.000-07:002016-04-07T05:21:32.181-07:00Eggplant Lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
After having access to conventional oven, i always wanted to try new recipes which we could only eat at restaurants, the quantity being one-third of what i would make at home for the same cost or probably less. Being outside India, other important reason for not preferring restaurant for these new cuisines is the vegetarian part of it. I don't believe if they can make a complete vegetarian version of any dish excluding egg or fish and that's another motivating factor for me to try out new recipes at home.<br />
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Coming to Lasagna, my dear hubby had tasted it somewhere when he went out for lunch and that's when he started telling me to try that out at home. He was very sure i will like the taste. The next thing we did was to get the ready-made 'Wholemeal Lasagna sheets'. My interest plunged when i started researching recipes for 'Vegetarian Lasagna' and that's when the lasagna sheets went to a corner of my grocery shelf and i just ignored it then. Everytime when i cleaned the shelf and set things right, this one gets a quick attention and disappeared from my mind at the same speed...:))<br />
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Okay, one day i decided to try this completely eggless and see how its gonna turn out....One thing i was sure by that time , was that the veggies to be used is absolutely our choice. So i went on making the veggie sauce, cut the eggplant into small cubes and kept my grated cheddar cheese ready to be assembled together....<br />
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Final step was to pre-heat the oven and during the time it was getting heated, i arranged lasagna sheets/Veggie sauce/eggplant/Cheese, layer by layer and kept it ready. Once the oven is preheated, i baked the lasagna and the result -- in one word --- just AWESOME...!!<br />
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yeaaahhh, i made a completely veggie version with no egg layer in between and it was sooo yummy....most importantly well received by kids.....:))<br />
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For weight watchers, this is a not-so-frequent recipe to be tried and which requires a lot-of-workout later due to the amount of cheese being added.<br />
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<b><u>Ingredients:</u></b></div>
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Wholemeal Lasagna sheets - 6 (broad ones)</div>
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Cheddar Cheese or any cheese of your choice - shredded</div>
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Vegetables (Onion, Red Capsicum,Green Capsicum, Zucchini,Eggplant) - cut into small cubes - about 2 cups heaped</div>
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Tomato - 5 or 6 juicy and riped ones</div>
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Garlic - 3 pods minced</div>
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Dry Italian herbs - 2 tbsp</div>
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Salt</div>
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Pepper</div>
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Olive oil</div>
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<b><u>Method:</u></b></div>
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<b>Veggie sauce:</b></div>
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1. Make a puree of the tomatoes or use 2 cans of ready-made tomato puree.</div>
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2. Heat olive oil, add onion & garlic and saute them till golden brown. Sprinkle required amount of salt.</div>
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3. Now add the vegetables one by one saute them till they get half cooked. Do not add the eggplant.</div>
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4. Now add the tomato puree, italian herbs, pepper powder and allow the sauce to get cooked. Simmer the flame.</div>
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5. Once the sauce comes to the right consistency (it should not be too watery or too thick) switch off the flame and keep it aside and allow it to cool.</div>
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<b>Assembling Lasagna:</b></div>
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Pre-heat the oven to 180°</div>
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1. Grease the baking tray (i used cake pan) with olive oil.</div>
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2. Make a thin layer of veggie sauce first. </div>
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3. Spread a layer of Lasagna sheets on top.</div>
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4. Spread a layer of veggie sauce.</div>
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5. Spread a layer of eggplant/Spinach/basil/pumpkin.</div>
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6. Spread a layer of cheese (be liberal in this step as this makes the lasagna very tasty).</div>
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7. Repeat steps 3 to 6 till the baking tray is full.</div>
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8. Make sure the top most layer is cheese.</div>
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9. Cover the baking tray with aluminium foil and feed it into the oven for 20 mins.</div>
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10.Remove the foil and bake it again for 10 mins.</div>
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11. Remove from the oven and allow it to cool for 10 mins.</div>
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Now the lasagna is ready to be served. Cut the lasagna into squares and serve it hot.</div>
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<a href="https://1.bp.blogspot.com/-hNxl_eIbVZs/VvsmPvyUdvI/AAAAAAAAUD4/foiDrEEzzjYhWIBIv1yBSYvMeZTt3_Akg/s1600/10628091_1276538499028630_3443729292491932496_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://1.bp.blogspot.com/-hNxl_eIbVZs/VvsmPvyUdvI/AAAAAAAAUD4/foiDrEEzzjYhWIBIv1yBSYvMeZTt3_Akg/s400/10628091_1276538499028630_3443729292491932496_n.jpg" width="400" /></a></div>
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Give a try and let me know your comments. :)</div>
</div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-71469077957386549682016-03-13T21:50:00.002-07:002016-03-14T17:59:51.455-07:00Hotel Sambar /Restaurant style sambar<div dir="ltr" style="text-align: left;" trbidi="on">
Whenever we get a chance to go to any South Indian restaurants, one thing that always pulls me is the sambar that they make. Even though am not a big fan of Idly/pongal, for the sake of that sambar i generally order idly. The flavour and the taste of that restaurant style sambar has really amazed me and i have always tried many times about bringing the same taste at home.<br />
<br />
After a lot of trials, researches and reference from my uncle who was a chef,i finally found the recipe for restaurant style sambar. There is a magical <a href="http://anjays.blogspot.com.au/2016/03/multi-purpose-spice-powder.html" target="_blank">'multi purpose spice powder'</a> that we need, to make this sambar.<br />
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<a href="https://1.bp.blogspot.com/-EUcvEYmz6cA/VuZC4P-IApI/AAAAAAAATcw/ajlovzNDSQsGmknCavlsZxjAxsqzKiFXw/s1600/IMG_20160224_200328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-EUcvEYmz6cA/VuZC4P-IApI/AAAAAAAATcw/ajlovzNDSQsGmknCavlsZxjAxsqzKiFXw/s400/IMG_20160224_200328.jpg" width="400" /></a></div>
<br />
<b><u>Ingredients:</u></b><br />
<br />
Toor dal - 1/2 cup<br />
Tamarind - small lemon sized<br />
Carrot/beans/drumstick - cut into small pieces<br />
Small onion - 1 handful with skin removed<br />
Curry leaves<br />
Corriander leaves<br />
Multi purpose spice powder - 3 tbsp<br />
turmeric powder - a pinch<br />
jaggery - very little<br />
Salt - as required<br />
<br />
<b><u>For seasoning:</u></b><br />
<br />
Oil - 2 tsp<br />
Red chilly - 2 nos<br />
Mustard seeds - 1 tsp<br />
Jeera - 1 tsp<br />
Hing - a pinch<br />
<br />
<b><u>Preparation to be done before cooking:</u></b><br />
<br />
1. Cook toor dal with little turmeric powder and mash it nicely. Keep it aside.<br />
2. Soak tamarind in little water for atleast 20 mins and keep it aside.<br />
3. Cut small onion and veggies and keep it ready.<br />
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<a href="https://1.bp.blogspot.com/-b8Xvdv3HrWM/VuaaVdnVA-I/AAAAAAAATdI/41FhMKTD5jcY5RB3Yrx6PcM0Kog4L1m-g/s1600/IMG_20160224_191313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-b8Xvdv3HrWM/VuaaVdnVA-I/AAAAAAAATdI/41FhMKTD5jcY5RB3Yrx6PcM0Kog4L1m-g/s400/IMG_20160224_191313.jpg" width="400" /></a></div>
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<a href="https://4.bp.blogspot.com/-_uRC7uoc06c/VuaaV0YfKhI/AAAAAAAATdM/9aUgPwO60_EkFCDjoCZhDHY0ME9v1bcCg/s1600/IMG_20160224_192637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-_uRC7uoc06c/VuaaV0YfKhI/AAAAAAAATdM/9aUgPwO60_EkFCDjoCZhDHY0ME9v1bcCg/s400/IMG_20160224_192637.jpg" width="400" /></a></div>
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<br />
<b><u>Method:</u></b><br />
<br />
1. Heat oil in a kadai. Add red chilly, mustard seeds and jeera.<br />
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<a href="https://2.bp.blogspot.com/-Vk8zF0YfpWc/Vuaasi5xTII/AAAAAAAATdQ/HhTCVekao3cq0y7qjXBvy51gDepSuW-wA/s1600/IMG_20160224_191627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-Vk8zF0YfpWc/Vuaasi5xTII/AAAAAAAATdQ/HhTCVekao3cq0y7qjXBvy51gDepSuW-wA/s400/IMG_20160224_191627.jpg" width="400" /></a></div>
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2. Add small onion and curry leaves and saute them nicely till the onion turns golden brown.<br />
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3. Add carrots and continue sauteing.<br />
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4. After 2 mins,extract juice from tamarind (extract 2 or 3 times and mix them together) and pour it to the veggie mixture. Add salt and turmeric powder. Allow the veggies to get cooked in the tamarind extract.<br />
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5. Add the mashed dal and multi purpose spice powder and allow the sambar to get cooked till it reaches a consistency not so watery or not so thick.<br />
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<a href="https://3.bp.blogspot.com/-dzgXU8wESvI/VuabCOyrtmI/AAAAAAAATdk/K-ZxZWhcYe0tLDEVhOiP_8dSEiY2umX9Q/s1600/IMG_20160224_192918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-dzgXU8wESvI/VuabCOyrtmI/AAAAAAAATdk/K-ZxZWhcYe0tLDEVhOiP_8dSEiY2umX9Q/s400/IMG_20160224_192918.jpg" width="400" /></a></div>
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6. Now add the jaggery and sprinkle the corriander leaves and switch off the flame.<br />
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7. Serve idly with steaming hot Sambar and a spoon of ghee on top.<br />
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<a href="https://1.bp.blogspot.com/-FjGJmoCmB1w/VuabS0jNLDI/AAAAAAAATd0/id3sMJ6QKAEVKvJbaONYZZm14O_UZ0C3Q/s1600/IMG_20160224_200357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-FjGJmoCmB1w/VuabS0jNLDI/AAAAAAAATd0/id3sMJ6QKAEVKvJbaONYZZm14O_UZ0C3Q/s400/IMG_20160224_200357.jpg" width="400" /></a></div>
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<b><u>Tips:</u></b></div>
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1. Use veggies like carrot/drumstick/beans to get a nativity about the restaurant style sambar.</div>
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2. Small onions and the multi purpose spice powder play a major role in getting the flavor and texture of the sambar.</div>
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3. Adding very small amount of jaggery at the end is optional. For those who doesnt like the taste of jaggery can skip it.</div>
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4. Do not add tomatoes to this sambar.</div>
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Enjoy restaurant style sambar :) Do try this recipe and let me know your comments<br />
<br /></div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com2tag:blogger.com,1999:blog-5445194620086431545.post-85398709407626310782016-03-09T15:38:00.004-08:002016-03-09T15:38:37.966-08:00Multi purpose spice powder<div dir="ltr" style="text-align: left;" trbidi="on">
This Multi purpose spice powder is one of the secret ingredients that my mom use to some of her dishes to bring that divine taste. This is one among the other powders that she always keep a stock in the kitchen. I will post each one by one.<br />
<br />
Coming to this multi purpose super spice powder, when its available in stock,<br />
<br />
it can be,<br />
<br />
1. Added to sambar along with equal amount of usual sambar powder to give that super duper taste and flavor.<br />
<br />
2. the main ingredient when making restaurant style sambar accompanying Idly/Dosa/Pongal.<br />
<br />
3. Can be used to make Bisi Bele Bath if you dont usually add cinnamon while making Bisi bele bath. Somehow i like the Andhra style bisi bele bath than the Karnataka style and so i make it with this powder only. Its so much less work when you have all the veggies and this amazing powder on hand.<br />
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4. When making Potato/sweet potato or brinjal fry, add this powder at the end before switching off the flame to give a nice twist to the poriyal.<br />
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<u><br /></u>
<b><u>Ingredients:</u></b><br />
<br />
Corriander seeds - 200 gms<br />
Red Chilly - 100 gms<br />
Channa dal/Kadala paruppu - 1 fistful<br />
Black pepper - 2 tbsp<br />
Jeera - 2 tbsp<br />
Fenugreek seeds / Vendhayam - 2 tbsp<br />
<br />
<b><u>Method:</u></b><br />
<br />
1. Heat 1 tsp oil in kadai and dry fry corriander seeds and red chilly seperately till it leaves beautiful aroma. Keep it aside and let it cool.<br />
<br />
2. In the same kadai, dry fry all the other ingredients one by one and allow them to cool.<br />
<br />
3. In a mixie/blender , grind all the ingredients to a nice powder and spread it on a dry plate to allow it to cool.<br />
<br />
4. Store the powder in a air tight container.<br />
<br />
5. Enjoy variety of yummy dishes with this powder :)<br />
<br /></div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-17296126835980284702016-03-06T02:29:00.001-08:002016-04-20T22:17:16.376-07:00Vellai Karamani Bonda / Black eyed beans Bonda<div dir="ltr" style="text-align: left;" trbidi="on">
Black eyed bean or black eyed pea is one of the legume varieties that i usually make sundal with. Its just soaking it in water for up to 8 hours and then cooking it till it is soft and consuming it. Obviously the next big thing is that i need to put in a lot of effort to make my kids eat it !!! (of course, showing their zero interest during the process....)<br />
<br />
During the process of thinking how to make my kids eat these kind of stuffs in such a way they like it, VOILA.....my friend <a href="http://rajendermanju.blogspot.com.au/" target="_blank">Manju </a>introduced me to this recipe. The recipe for sure, interested me to the core to try it out immediately as an evening snack for my kids.<br />
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Due to my recently developed disease of 'learn-the-nutrition-before-cooking-or-eating', i had to make lot of research if this one is a really healthy snack since its ground. But yeah, it is really healthy and good for kidsto do this once in a while.<br />
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To learn more about black eyed beans: http://www.care2.com/greenliving/5-powerful-health-benefits-of-black-eyed-peas.html<br />
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Preparation time :3-4 hours<br />
Cooking time : 30 mins<br />
Serves: 6<br />
<br />
<b>Ingredients</b>:<br />
<br />
Black eyed beans / Vellai karamani payaru - 2 cups<br />
Urad dal - 1 tbsp<br />
Rice flour - 1 tbsp<br />
Green chilly - As per taste<br />
Ginger - a small inch sized<br />
Curry leaves - few<br />
Corriander leaves - few<br />
Salt - as per taste<br />
Oil - for deep frying<br />
<br />
<br />
<b>Preparation steps:</b><br />
<br />
1. Soak black eyed beans for 3-4 hrs along with urad dal in hot water.<br />
2. After 4 hrs when the beans is nicely soaked, grind it with rice flour, green chillies, ginger piece and salt.<br />
3. Mix this with finely chopped onion,curry leaves and corriander leaves.<br />
<br />
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-XRUjLf5Dbx8/VtrDWCzfB9I/AAAAAAAATSE/TXOAbfkdY68/s1600/IMG_20160301_155125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-XRUjLf5Dbx8/VtrDWCzfB9I/AAAAAAAATSE/TXOAbfkdY68/s320/IMG_20160301_155125.jpg" width="320" /></a></div>
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Tip: Do not add water while grinding. If required sprinkle very less and grind it to a nice paste<br />
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<b>Cooking steps:</b><br />
<br />
1. Heat oil in a kadai and wait till the oil is heat enough to drop the batter.<br />
2. Take small amount of the batter and drop it in the oil very carefully.<br />
3. Wait till the bonda turns golden brown.<br />
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4. Serve hot</div>
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Enjoy a healthy evening snack :)</div>
<br />
<br /></div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com2tag:blogger.com,1999:blog-5445194620086431545.post-17425167070056692122016-02-24T17:32:00.001-08:002016-02-24T17:32:10.121-08:00Arisi maavu Upma / Rice flour Upma<div dir="ltr" style="text-align: left;" trbidi="on">
Upma is a popular south indian tiffin variety done generally with Semolina, Vermicelli and Rice. Its a very healthy tiffin where lots of vegetables are added to the thick porridge of Semoline(rava)/Vermicilli or rice served with either Sambar, coconut chutney or with sugar (mostly for kids)<br />
<br />
This particular Upma is something very special that my mom makes for me. I just love it to the core. During my childhood when i come back from school and when my mom had this ready for me, it would be flying on air and would grab and finish it almost everything myself.<br />
<br />
Now its been so long that i didn't eat this almost after my marriage. Suddenly i decided to prepare this on a day when i had no clue what to do, as my kids were bored of almost all the dishes i suggested them. Though i was not sure if they will like it or not, at the end i was very happy when they had competition on who is eating more :)))<br />
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There is a slightly different version of this same upma which i will explain at the end of this post.<br />
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<a href="https://4.bp.blogspot.com/-I21LQiFLhm0/Vs5QJCgF1AI/AAAAAAAATL8/Y7eW0MzLoWg/s1600/IMG_20160220_201953_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-I21LQiFLhm0/Vs5QJCgF1AI/AAAAAAAATL8/Y7eW0MzLoWg/s320/IMG_20160220_201953_1.jpg" width="320" /></a></div>
<br />
Preparation time: 10 mins.<br />
Cooking time: 10 mins<br />
Serves : 2<br />
<br />
<b>Ingredients:</b><br />
<br />
Fine rice flour - 1.5 cups<br />
warm water - as reuired<br />
Salt - as required<br />
<br />
<b>For seasoning:</b><br />
<br />
Onion - finely chopped<br />
Curry leaves<br />
Mustard seeds - 1 tsp<br />
Urad dal - 1 tsp<br />
Channa dal - 1 tsp<br />
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<b>Method</b>:<br />
<br />
1. In a bowl, take the rice flour and mix it with the required amount of salt.<br />
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2. Add the warm water little by little and mix it nicely. The consistency should not be too thick or too watery. It should be slightly thicker than dosa batter. Keep it aside.</div>
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3. Heat oil in a kadai and add the seasoning items one by one.<br />
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4. Now add the chopped onion and curry leaves and saute them well. Sprinkle very little salt for the onion.<br />
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5. Once the onion turns golden brown, add the rice flour batter to the kadai. Now without leaving it, keep mixing it with the seasoning, till everything is mixed properly and the flour gets cooked.</div>
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6. The real challenge is to keep breaking the lumps getting formed and allowing the rice flour to get cooked. Keep the flame in medium and repeat the process. Sprinkle little bit of oil now and then to get the upma cooked and to get a crunchy upma.</div>
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7. Once the upma is not sticky and crispy, it can be removed from flame. </div>
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8. Serve hot. Once it becomes cold, it becomes rubbery which makes it difficult to eat and to enjoy the upma.</div>
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9. Sprinkle sugar and serve kids. It can be eaten alone or accompanied with any side dish of our choice.</div>
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<b>Variation</b>:<br />
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Soak a small amount of tamarind for about 15 mins. Extract the tamarind juice and prepare the batter with the the tamarind juice. This will give a tangy taste to the upma and this is called Puli upma.<br />
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<b>Tip: </b>This dish has to be eaten hot as soon as it is prepared to enjoy the real taste of it.</div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-8586985809366539972016-02-21T17:38:00.000-08:002016-02-21T17:38:00.211-08:00Beetroot Keerai paruppu kadaisal / Beetroot greens with mashed dal<div dir="ltr" style="text-align: left;" trbidi="on">
When i was small i always like to work with beetroot due to its vibrant color. The way i eat beetroot recipes outside is completely different from how my mom makes beetroot poriyal. She cooks it till soft and season it with pepper powder, such a divine taste of the sweetness of beetroot blended with the hot hot pepper makes it so nice to eat. But other than that, my mom doesn't make any dish with beetroot.<br />
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I came to know about this recipe, when i start wondering why are they selling beetroots with their greens in Australian markets when we are just going to throw away the greens as i was not aware of the health benefits of the same that time. It was during that period, i understood that beetroot greens are edible and can be cooked in the same way as other green varieties.<br />
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Health benefits of beet greens: http://foodfacts.mercola.com/beet-greens.html<br />
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Since then, whenever i see fresh beetroot greens, i immediately grab them . Nowadays am making sure i prepare this recipe once in every fortnight. I feed this one to my kids with hot steamy rice and a spoon of ghee...wow, what a yummy taste ....!!!!!<br />
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<b><u>Instructions:</u></b><br />
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Preparation time: 5 mins<br />
Cooking time: 7 mins<br />
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<b>Ingredients needed:</b><br />
<br />
1 bunch of beetroot greens<br />
Toor dal + moong dal - 1/4 cup<br />
Green chilly - 1 (adjust as per taste)<br />
Garlic pods - 3<br />
Salt<br />
<br />
<b>Seasoning:</b><br />
<br />
Mustard seeds - 1 tsp<br />
Urad dal - 1 tsp<br />
Hing - a pinch<br />
Oil - 1 tsp<br />
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<b>Method:</b><br />
<br />
1. Leave the hardest part of the greens and chop the remaining ones.<br />
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2. In a saucepan, add the chopped greens, slit green chilly and garlic pods. Add very little water till 1/4th level of the contents of the saucepan and cook it.</div>
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3. In about 5 mins the greens would be cooked. </div>
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4. Remove it from the stove and allow it to cool.</div>
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5. Meanwhile, pressure cook the dal till soft and mash it till mushy.</div>
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6. Once the cooked greens is cooled down,mash the greens nicely with a masher. Do not blend or grind it with mixie.</div>
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7. Now add the dal and mix both well and add required salt. At this stage if the consistency is fine such that its neither too thick nor too watery, then no need to cook it again. If its too thick, add little water to adjust and if its too watery, cook for some more time till the consistency is fine.</div>
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8. Now season the kadaisal with mustard seeds, urad dal and hing.</div>
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Mix it nicely and serve it hot with steamy rice and some ghee.</div>
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<b><u>Some do's and dont's when cooking greens:</u></b></div>
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1. Do not pressure cook the greens as the vital things in the greens are lost when it is pressure cooked.</div>
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2. Moong dal alone goes very well with greens and its healthy too.But Toor dal can also be used when moong dal is not available or a combination of both.</div>
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3. Always mash the greens with a hand masher and never grind it or blend it with a mixie. Greens are best enjoyed when they are coarse and not a fine and smooth paste and the iron content of the greens are intact when they are hand mashed.</div>
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4. Do not cook the greens with lot of water and later discard it as the cooked water is really healthy. Its enough to cook it with very less water and completely utilize the water without throwing it.</div>
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5. Though i am not sure on this point, i stopped cooking greens with tomatoes as i heard its not good to cook them together. </div>
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-14302557239797468742016-02-16T17:21:00.000-08:002016-02-16T17:22:41.975-08:00Mushroom Masala<div dir="ltr" style="text-align: left;" trbidi="on">
I have never been a lover of Mushroom as my parents dont prefer it and so we haven't used it before marriage. After marriage also, though my dear hubby love eating mushroom, i didnt have the guts to try it out due to its flavor. So he generally eats sauteed mushroom while i take all the other veggies except it. My close buddy Saipriya was the one who introduced me to this awesome dish, which i could comfortably eat without having a thought that its the mushroom. Now i make this one often and make my kids also eat it joyfully. yayyyyyy !!!<br />
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Thank you Sai :)<br />
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<b>Here goes the recipe:</b><br />
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Preparation time: 15 mins<br />
Cooking time: 10 mins<br />
Serves: 4<br />
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<b>Items required:</b><br />
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Mushroom - 200 gm<br />
Capsicum - 100 gm<br />
Onion - 1 big sized<br />
Tomato - 3 medium sized<br />
Ginger garlic page - 1 tbsp<br />
Red chilly powder - 1 tsp<br />
Dhaniya powder - 2 tsp<br />
Garam masala - 2 tsp<br />
Pepper powder - as per taste<br />
whole spices<br />
Salt<br />
Oil<br />
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<b>Preparatory steps:</b><br />
<b><br /></b>
1. Cut mushroom, capsicum to small cubes.<br />
2. Cut onion into thin slices<br />
3. Blanch tomatoes , peel the skin and grind it into smooth paste<br />
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<b>Cooking instructions:</b><br />
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<b>Step 1:</b> Heat little bit of oil in a kadai and saute the mushroom with salt and pepper powder. Add slit green chillies if you like it hot. Keep it aside.<br />
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<b>Step 2:</b> In the same kadai, now saute the capsicum with little oil and salt. Make sure its not over cooked as it needs to be crunchy. Keep it aside.<br />
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<b>Step 3:</b> In the same kadai, add little bit of oil and saute the onion with the whole spices. Once the onion turns golden brown, allow them to cool. Keep it aside.<br />
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<b>Step 4: </b>Once the sauteed onion is cooled down, grind it to a smooth paste.<br />
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<b>Step 5: </b>Heat the kadai again and add 3 tbsp of oil. Add the ginger garlic paste and the ground onion paste and keep mixing it till the oil separates.<br />
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<b>Step 6:</b> Now add the tomato paste, chilly powder, garam masala, dhaniya powder and salt and allow it to cook for few minutes.<br />
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<b>Step 7:</b> Now add the sauteed mushroom and capsicum and adjust water to make sure the gravy neither too thick nor too watery. Let it cook for 2 mins.<br />
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<b>Step 8:</b> Add crushed kasoori methi and switch off the flame.<br />
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Yummy yummy mushroom masala is ready to be served. It can be served with Rotis or Jeera rice as an awesome meal.<br />
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Enjoy and happy cooking !!! :)<br />
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-2279229188298183782014-05-11T23:46:00.000-07:002014-05-11T23:49:12.982-07:00Veg Spaghetti Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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My dear husband used to tell me to try making a dish with spaghetti, but somehow i was not sure how it might turn out and how my family might accept it. Finally i decided to try it and see how it tastes. Its almost the same recipe as i do for noodles, with some slight variations here and there. </div>
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The final outcome was too good and my kids liked the dish. Now i have got the courage to try out other pastas also.</div>
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<b><u>References:</u></b></div>
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Tarla Dalal mam's notes.</div>
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<b><u>Items required:</u></b></div>
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Spaghetti - Required amount.</div>
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Onion - 1, chopped</div>
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Tomato - 2</div>
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Capsicum - 1 cup (chopped)</div>
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Mustard powder - 1 tsp</div>
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Grated mozarilla cheese - for garnish.</div>
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<b><u>For Grinding:</u></b></div>
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Garlic - 3 pods</div>
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Ginger - a small piece</div>
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Red chilly - According to taste</div>
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<b><u>Pre-requisites before starting to cook:</u></b></div>
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1. Boil water and once the water starts to boil, switch off the flame and put the spaghetti into it. Let it cook for few mins. Once the spaghetti becomes tender, remove from stove, drain the water and keep it aside.</div>
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<a href="http://3.bp.blogspot.com/-op3faLqDEPY/U2NmzuUv2PI/AAAAAAAAHkk/dyZPLV9fpfk/s1600/DSC03403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-op3faLqDEPY/U2NmzuUv2PI/AAAAAAAAHkk/dyZPLV9fpfk/s1600/DSC03403.jpg" height="182" width="320" /></a></div>
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2. Grind all the items given for grinding and keep it aside.</div>
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<a href="http://1.bp.blogspot.com/-wOV7rMC_dRg/U2Nm0pu9zQI/AAAAAAAAHkw/gVV6wsQHOdo/s1600/DSC03404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-wOV7rMC_dRg/U2Nm0pu9zQI/AAAAAAAAHkw/gVV6wsQHOdo/s1600/DSC03404.jpg" height="179" width="320" /></a></div>
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3. Boil water in a bowl. Once the water starts to boil, switch off the flame and put 2 tomatoes in it. Remove after 5 mins, peel the skin off and keep it aside.</div>
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<a href="http://1.bp.blogspot.com/-v_R80qlrtTM/U2Nm5xkUorI/AAAAAAAAHk8/8aKl86r5b8Y/s1600/DSC03406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-v_R80qlrtTM/U2Nm5xkUorI/AAAAAAAAHk8/8aKl86r5b8Y/s1600/DSC03406.jpg" height="225" width="320" /></a></div>
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<b><u>Method:</u></b></div>
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1. Heat oil in a kadai and saute the onion once the oil is heated nicely.</div>
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<a href="http://3.bp.blogspot.com/-eftIWYS5oCs/U2Nm9_SY96I/AAAAAAAAHlE/xUJGWlh9tIo/s1600/DSC03407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eftIWYS5oCs/U2Nm9_SY96I/AAAAAAAAHlE/xUJGWlh9tIo/s1600/DSC03407.jpg" height="195" width="320" /></a></div>
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2. Add the grind paste of ginger, garlic and red chilly to the saute onion once the onion becomes golden browm in colour. </div>
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3. Add the capsicum (bell pepper) pieces now and saute all of them well for few mins. Sprinkle the required amount of salt and 1 tsp of mustard powder to it.</div>
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4. Add the peeled and smashed tomatoes to it now. Mix them thoroughly. Now add the cooked spaghetti and mix them well.</div>
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5. Remove from flame and transfer it to a serving bowl. Grate some mozzarella cheese and spread them on top of the cooked masala spaghetti.</div>
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<a href="http://4.bp.blogspot.com/-0nwUshXNNek/U2NnIRU74rI/AAAAAAAAHlk/w7ykwl6J8UE/s1600/IMG_0602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0nwUshXNNek/U2NnIRU74rI/AAAAAAAAHlk/w7ykwl6J8UE/s1600/IMG_0602.jpg" height="213" width="320" /></a></div>
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Serve hot :)</div>
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Try this and let me know your comments. </div>
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-68151890128482521252014-04-22T18:20:00.000-07:002014-04-22T19:22:15.683-07:00Periya katharikaai pulikuzhambhu / Big eggplant pulikuzhambu<div class="separator" style="clear: both; text-align: center;">
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This is one among many of my mother's great dishes and this is my favorite one too. Generally any food made with eggplant is very tasty and this one in particular is heavenly since eggplant is cooked with tamarind and chilly gravy. We dont add any pulses for this and its just the proper mix of tamarind juice with chilly powder that gives the great taste.</div>
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This kuzhambhu tastes yummy with rice and with tiffin varieties like Idly,Dosa,Chapathi or Pongal. In my home, we make this kuzhambhu with Ven Pongal in particular as my dear hubby is an ardent fan of this combo.</div>
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In India we see this veg easily available in super markets, but here in Australia though i find this in the super market, i didnt afford to buy it as it was very costly. I was surprised to see this veg in an affordable cost in Farmers market one day and i didnt wait to grab it immediately. Then comes the experimental part. My mom used to cook the eggplant directly in the flame, then peel the skin and cook it. Since i dont have a flame gas stove here, i tried to cook it in Microwave oven.</div>
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The result of my experiment was a huge sucess :) The eggplant was cooked as i expected in the oven and so the kuzhambhu turned out to be awesome. </div>
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Here goes the recipe:</div>
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<b><u>Items Required:</u></b></div>
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Big eggplant - 1</div>
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Onion - 1 chopped</div>
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Curry leaves - few</div>
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Tamarind - 1 small lemon sized</div>
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Turmeric Powder - 1 pinch</div>
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Sambar Powder - 2 tbsp</div>
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Salt - as per taste</div>
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Oil - 5 tbsp</div>
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<b><u>For tempering:</u></b></div>
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Mustard seeds - 1 tsp</div>
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Jeera - 1 tsp</div>
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Hing - 1 pinch</div>
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<b><u>Pre-requisites before starting to cook:</u></b></div>
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1. Apply oil all over the eggplant nicely and cook it in the microwave for 4 mins. The skin should become soft as shown in the pic which means its cooked. Keep it aside.</div>
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<a href="http://3.bp.blogspot.com/-qEdZWXuMMo8/U1cMnL1mQmI/AAAAAAAAHiw/s6DZGlq89Pc/s1600/DSC03290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qEdZWXuMMo8/U1cMnL1mQmI/AAAAAAAAHiw/s6DZGlq89Pc/s1600/DSC03290.jpg" height="179" width="320" /></a></div>
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2. Soak tamarind in water for 30 mins.<br />
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<b><u>Method:</u></b><br />
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1. Once the eggplant is cooled, try to peel off the skin. Can be done with the hand though it becomes little messy. If you prefer not to use your hand, use a spoon to remove the skin, but make sure to extract all the veg inside before throwing off the skin.<br />
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2. Once the skin is peeled, mash the cooked eggplant nicely and keep it aside.<br />
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3. Heat oil in a kadai. We need a little more oil to this recipe for it to taste awesome. I use Olive oil and for those who are particular about oil intake can adjust it according to their need. Add mustard seeds to it. Once the mustard starts to splutter, add jeera and hing. Now add the chopped onion and the curry leaves and saute them well till the onion becomes golden brown in colour.<br />
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4. Once the onion is nicely cooked, add the mashed eggplant and mix it well with the onion.<br />
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5. Extract tamarind juice 2 times and add it to the mix. Now add turmeric powder, sambar powder and salt and allow this to boil in medium flame. This would take some 10 - 15 mins to thicken based on the how much tamarind juice is added.<br />
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6. Once the kuzhambhu becomes thicken, remove it from flame and transfer it to a serving bowl.</div>
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Serve hot with rice or with tiffin varieties. Try this and provide your valuable comments.</div>
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<b><u>Tips:</u></b></div>
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1. For those who like more sour taste, 1 chopped tomato can be added after the onion is cooked.</div>
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2. Adding more tamarind juice would make the kuzhambhu more watery and will not taste good. Extract the juice only 2 times for this one to taste better.</div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-79204271296869618112014-04-14T00:12:00.000-07:002014-04-14T01:06:49.999-07:00Paasiparuppu Paayasam / Moong dal kheer<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-qZ_-83NOvbw/U0uFmCrlg5I/AAAAAAAAHh0/0blAW-6OkHo/s1600/IMG_0507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-qZ_-83NOvbw/U0uFmCrlg5I/AAAAAAAAHh0/0blAW-6OkHo/s1600/IMG_0507.jpg" height="312" width="400" /></a></div>
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Paayasam is a sweet dish which is made during occasion/festivals in southern parts of India. There are various types of paayasams that are made either with sugar or jaggery. Jaggery is considered to be healthy than using sugar. During my childhood, there has never been icecreams/pizzas/chocolates, instead these kind of paayasams are made as a snack after school.<br />
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Paasiparuppu is considered to be one of the high protein pulse. This is pretty simple yet delicious one, as there is no need to make any jaggery syrup for this and it takes no more than 10 mins to prepare this kheer. (i am little scared of handling the recipes that need jaggery or sugar syrup. :)))<br />
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<b><u>Recipe:</u></b><br />
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<b>Items required:</b><br />
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Moong dal - 1/4 cup<br />
Channa dal - 1 tbsp<br />
Jaggery - 1/2 cup<br />
Milk - 1/2 cup<br />
cardamom - 3 nos powdered<br />
Salt - a pinch<br />
Cashew and Raisins - 8 nos<br />
Ghee - 1 tbsp<br />
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<b>Pre-requisites before starting to cook:</b><br />
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1. Powder the Elaichi with a spoon of sugar in a mixie.<br />
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2. Grate the jaggery and keep it aside. This is easier during cooking.<br />
3. Boil and cool the milk required for this.<br />
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<b>Method:</b><br />
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1. In a cooker pan, add a spoon of ghee and roast the moong dal and channa dal till they become golden brown in colour. Add water 5 times than the dal amount. If you have taken 1/4 cup of dal, add 1 and 1/4 cup of water. Close the pan lid and allow for 5 whistles.<br />
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2. Parallely place the grated jaggery in a bowl and add water such that the jaggery is immersed in it. Keep the stove in medium flame. Let it cook till the jaggery is completely melted. No need to wait for the syrup to form. Remove from flame once the jaggery is completely melted.<br />
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3. Once the jaggery water is cooled, filter it for any dirt and keep it aside.</div>
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4. In a non stick pan, add a small amount of ghee and roast the cashew and raisins. Keep it aside.<br />
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5. Open the cooker pan and mash the dal mix a bit. Add the filtered jaggery water to it and mix them well.</div>
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6. Switch on the stove and allow the dal to cook for 2 mins with jaggery. Add a pinch of salt and powdered elaichi. Now add the boiled and cooled milk to the mix. Stir them nicely for a minute.<br />
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7. Switch off the flame and add the roasted nuts.<br />
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8. Enjoy the delicious payasam. :))<br />
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-72938536452214845852014-04-12T23:50:00.001-07:002014-04-12T23:50:54.237-07:00A tribute to MS Amma....<div dir="ltr" style="text-align: left;" trbidi="on">
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-1061907974458508402014-04-11T23:46:00.006-07:002014-04-11T23:57:59.375-07:00Aviyal<div dir="ltr" style="text-align: left;" trbidi="on">
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Aviyal is the kind of vegetable mix which is made with coconut based gravy and seasoned with coconut oil. The flavour of coconut and coconut oil makes it different from the other types of kootu varieties. This dish mainly comes from Kerala. In Tamilnadu, aviyal is preferred to be taken as a side dish for Adai. This is also considered to be one of the special recipes to be made on occasions.<br />
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<b>Here goes the recipe:</b><br />
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<b><i>Required:</i></b><br />
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Vegetable mix - 1 bowl (Beans, carrot, plantain, potato, drumstick, pumpkin)<br />
Salt - according to taste<br />
turmeric powder - a pinch<br />
Curd - 1/4 cup<br />
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<b><i>For seasoning :</i></b><br />
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Coconut oil - 2 tablespoon<br />
mustard seeds - 1 tsp<br />
curry leaves - 1 stick<br />
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<b><i>For grinding:</i></b><br />
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Coconut - 1 cup (grated)<br />
green chilly - 2 (change according to taste. Here i added red chillies as i didnt have green chillies in stock and so you can see aviyal in red colour. Preferred is green chillies)<br />
rice - 1 tsp<br />
fried gram - 1 tsp<br />
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<b><i>Method:</i></b><br />
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1. Wash all the vegetables. Keep a pan in the stove, add the vegetables and some amount of water for the vegetables to cook. Add a pinch of turmeric powder and half amount of salt. (remaining salt needs to be added at the end after the coconut paste is added)<br />
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2. Grind all the items (given under grinding section) to a smooth paste and keep it aside.<br />
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3. Once all the vegetables are cooked, strain the remaining water and mix the ground paste to it. Make the mix to a 'not so thick' consistency. Add the remaining salt to it and keep it in the stove. Let the paste gets cooked with the veg.<br />
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4. Beat the curd to make sure no lumps are found. Pour the curd to the aviyal smoothly and switch off the flame immediately. Mix them gently.<br />
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5. In another stove keep the seasoning pan. Add coconut oil to it. Once oil is heated, add the mustard seeds to it. Once they start to splutter, add curry leaves to it.Add seasoning to the cooked aviyal.<br />
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Serve hot with rice or adai.<br />
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-45298381615090119212014-01-12T03:12:00.001-08:002014-01-12T03:17:28.702-08:00Amla chutney / Nellikaai chutney<div dir="ltr" style="text-align: left;" trbidi="on">
Though am not so fond of amla from my childhood, I came to know about its health benefits from my gynaecologist and so I have slowly started to use it. My first attempt is this simple chutney which came out really tasty and went on very well with dosa.<br />
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Here goes the recipe.<br />
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<b><u>Items required:</u></b><br />
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Amla - 6<br />
Coriander leaves - a bunch<br />
Green chilly - 2 (adjust according to taste)<br />
Ginger - a small piece<br />
Salt<br />
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<b><u>For seasoning:</u></b><br />
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Oil - 1 teaspoon<br />
Mustard seeds - 1 teaspoon<br />
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<b><u>Method:</u></b><br />
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Clean the amla and boil them in water for 10 mins. When the amla starts to seperate itself, then switch off the flame. Remove from water and deseed them.<br />
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Now take a kadai and add few drops of oil. Slightly saute the coriander leaves, green chilly and ginger for few mins. Remove from flame. In a mixer jar, put the deseeded and cooked amla, coriander leaves, green chilly, ginger and salt. Grind them to a smooth paste.<br />
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Transfer the paste to a container. In a kadai heat a teaspoon of oil. Once the oil is heated, add the mustard seeds and wait till it starts to splutter. Then switch off the stove and add the seasoning to the chutney.<br />
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Serve it with Dosa and let me know your comments :)<br />
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-24390608285660263192014-01-11T04:03:00.001-08:002014-01-11T10:12:04.602-08:00Usili Kozhukattai / Ammani Kozhukattai / Steamed rice balls in dal masala<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of my very favorite snack item which my mom prepares. I haven't heard or tasted this anywhere else. This is healthy too as there is no need for oil except for seasoning and the entire item is steamed. Though the process is little lengthy, the finished product is too good and different from the usual deep fried snacks varieties.Here goes the recipe:<br />
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<b><u>Items required:</u></b><br />
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<b>For Rice balls:</b><br />
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Rice flour - 2 cups<br />
Salt<br />
Water<br />
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<b>For masala dal:</b><br />
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Channa dal - 1 cup<br />
Red chilly - 4<br />
Hing - a pinch<br />
Salt<br />
Water<br />
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<b>For seasoning:</b><br />
<br />
Oil - 1 teaspoon<br />
Mustard seeds - 1 teaspoon<br />
Curry leaves - a bunch<br />
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<b><u>Method:</u></b><br />
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1. Mix rice flour, required salt and water to make it like dosa batter and keep it aside.<br />
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2. Soak channa dal in water for an hour. Then grind the soaked channa dal, red chilly, hing, salt with little amount of water. Do not add too much water. The paste should be in such a consistency that we can make balls from it.<br />
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3. Add a teaspoon of oil and half a tumbler of water in a kadai and keep it in gas flame. Once the water is heated, add the rice flour batter slowly to the kadai and keep on mixing it slowly in low flame. The batter should become a soft dough.<br />
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4. Now make small balls from the rice flour dough and place them in idly steamer.<br />
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5. Make balls of the ground dal paste and keep it in the idly steamer as well.<br />
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6. After 7 mins remove the balls from the steamer and keep it open to get cool. Put the steamed dal balls in a mixer jar and make it into smooth powder.<br />
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7. Heat oil in a kadai and add mustard seeds. Once they start to splutter, add the curry leaves to it. Now add the steamed rice balls to it. Saute them slowly and now add the ground dal to it and mix them nicely so that the dal gets mixed with the rice balls.<br />
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8. Remove it from flame and serve hot.<br />
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Try this let me know your valuable comments :)</div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-74467760654781557322014-01-04T10:49:00.000-08:002014-01-04T10:49:02.422-08:00Garlic Rasam/Poondu rasam<div dir="ltr" style="text-align: left;" trbidi="on">
Garlic is one of the best herb that gives wonderful aroma and health benefits to the food. It is mainly added in the seasoning either in chopped or crushed form . In my home, tomato dhal rasam is the usual rasam made almost everyday. We make rasam with Garlic once in a while and when somebody needs medicinal care at home. This rasam is just too yummy and can be taken as soup also.<br />
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<a href="http://2.bp.blogspot.com/-Us7DeeIErVM/UshTlnG431I/AAAAAAAAHEg/mFrfp3CnJpg/s1600/063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-Us7DeeIErVM/UshTlnG431I/AAAAAAAAHEg/mFrfp3CnJpg/s400/063.JPG" width="400" /></a></div>
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<b><u>Items Required:</u></b></div>
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Tomato - 1 cut into small pieces or crushed</div>
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Garlic pods - 7 or 8 crushed</div>
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Curry leaves</div>
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Coriander leaves</div>
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Toor dal - 1 tablespoon cooked</div>
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Tamarind - 1 small amla sized</div>
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Rasam powder - 1 tablespoon</div>
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Salt</div>
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Turmeric powder</div>
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<b><u>For seasoning:</u></b></div>
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Red chilly - 1 </div>
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Mustard seeds - 1 teaspoon</div>
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Jeera - 1 teaspoon</div>
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Hing - a pinch</div>
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1/4th of the tomato cut into small pieces</div>
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1 garlic pod crushed</div>
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<b><u>Pre-requisites before starting to cook:</u></b></div>
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1. Cook toor dal. Mash it and add half a cup of water to the dal. Keep it aside.</div>
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2. Soak tamarind in water for atleast 30 mins. Extract tamarind juice for about 1 tumbler. Let the consistency of the juice be 'not so thick'.</div>
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<b><u>Method:</u></b></div>
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Heat oil in kadai. Add red chilly and mustard seeds once the oil becomes hot. When mustard seeds start to splutter, add jeera to it. Now add a pinch of hing, 1/4th of the tomato pieces and 1 crushed garlic and saute them for few secs. Now add the remaining tomato and the crushed garlic, curry leaves, tamarind juice, salt, rasam powder and a pinch of turmeric powder to it. Let this mix gets cooked for sometime till the raw smell of the tamarind has gone.</div>
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Now add dal water along with dal to the rasam. Once the rasam starts to boil switch off the flame immediately and garnish it with coriander leaves.<br />
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Garlic rasam is ready to be served now. Serve it with hot rice along with potato curry. Yummy and simple meal is ready :)</div>
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Try this and provide your valuable comments.</div>
</div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-59853283066020184032014-01-03T03:47:00.000-08:002014-04-22T18:26:20.867-07:00Kathirikai kondai kadalai puli kuzhambhu / Eggplant and black channa kuzhambhu in coconut based gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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Whenever I see nice shining eggplant in the super market, I plan to do this kuzhambhu immediately the next day. In our family, this kuzhambhu goes very well with dosa as well as rice. I also prepare sundal with karuppu kondai kadalai cooked for this kuzhambhu. My mother's version of this kuzhambhu is slightly different from my in-laws. Here goes the recipe:<br />
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<b><u>Items Required:</u></b><br />
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Eggplant/Kathirikaai - 2 medium sized, cut into small pieces<br />
Onion, tomato - 1 each, cut into small pieces<br />
Karuppu kondai kadalai - 1 cup<br />
Curry leaves - 2 strands<br />
Coriander leaves<br />
Tamarind - 1 small lemon sized<br />
Turmeric powder<br />
Sambar powder<br />
Salt<br />
Red chilly, oil, mustard seeds and jeera - for seasoning<br />
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<b><u>For grinding:</u></b><br />
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Coconut - 3 slices<br />
Green chilly - 1<br />
Jeera - 1 teaspoon<br />
Fried gram/rice - 1 teaspoon<br />
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<b><u>Pre-requisites before starting to cook:</u></b><br />
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1. Soak kondai kadalai for 8 hrs in the night. Cook it with fresh water and little amount of salt for 7 whistles.<br />
2. Soak tamarind in water for a minimum of 30 mins.<br />
3. Grind all the items given under 'grinding' section to a smooth paste and keep it aside.<br />
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<b><u>Method:</u></b><br />
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Heat oil in a kadai. Once oil gets hot, add red chilly and mustard seeds. Once they start to splutter add jeera to it. Now add onion and curry leaves to it. Once onion is nicely cooked, add cooked kondai kadalai and tomato to it and saute them well.<br />
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Extract tamarind juice for about half of the kadai and add it to the above mix. Add turmeric powder,salt and the grind paste and bring it to boil. Now add sambar powder as per the taste and allow the kuzhambhu to boil for sometime till the consistency becomes little thick.</div>
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Once the kuzhambhu is cooked well, transfer it to a container and garnish with Coriander leaves.</div>
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This goes very well with rice, dosa, idly and chapathi.<br />
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<b><u>Variation:</u></b> For grinding, add coconut, green chilly, onion, tomato and garlic. Grind these to a smooth paste and add it to the recipe. This gives a slightly different taste and a good flavor.</div>
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Try it and provide your valuable comments :)</div>
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com2tag:blogger.com,1999:blog-5445194620086431545.post-11217479953266893142014-01-01T10:14:00.000-08:002014-01-01T10:22:37.960-08:00Bajji (Onion/Potato/Paneer)<div dir="ltr" style="text-align: left;" trbidi="on">
Bajji is one of the most favourite snack item in Tamilnadu. With the bajji batter in hand, different varieties of bajji can be made. A cup of tea and a plate of Bajji makes a perfect combo for evening.<br />
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<b><u>Items Required:</u></b><br />
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<b>For the batter:</b><br />
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Gram flour - 2 cups<br />
Rice flour - 2 tablespoons<br />
Salt<br />
Chilly powder<br />
Hing / perungayam<br />
Oil - for deep frying<br />
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<b>For the stuffing:</b><br />
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Onion, Potato, Raw banana or plantain, paneer - skin peeled, cleaned and cut into thin and long pieces.<br />
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<b><u>Method</u></b>:<br />
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Mix all the items given for the batter into a 'not so thick and not so watery' consistency. Keep it aside.<br />
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Heat oil in a kadai. Once the oil is ready for deep frying, take a piece of onion, dip it in the batter and slowly leave it in the oil. Same way dip the other stuffings in the batter as well to make different types of bajjis.<br />
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Once the bajji is cooked, keep them in a tissue paper or news paper for few mins for the extra oil to be absorbed.<br />
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When the Bajji is ready, transfer them to a serving plate. Serve hot with <a href="http://anjays.blogspot.in/2010/05/coconut-chutney.html"><span style="color: red;">Coconut chutney</span></a>.<br />
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Try this mouth watering snack and provide your comments :)</div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-28329069545619620122013-12-31T18:31:00.000-08:002013-12-31T18:32:06.584-08:00Happy New Year 2014 !!<div dir="ltr" style="text-align: left;" trbidi="on">
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I wish all of you a very very happy and prosperous new year 2014 !! May all your dreams come true this year.<br />
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This the new year Rangoli by my 6 year old daughter :)</div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-62686830589623006932013-12-31T03:39:00.000-08:002014-01-03T04:00:17.854-08:00Rava Kichidi / Sooji Kichidi<div dir="ltr" style="text-align: left;" trbidi="on">
Though am not fond of Upma varieties, i like to prepare this often due to its high nutritional value. I add as much as vegetables as possible and make this as a colourful one. When accompanied by coconut chutney, Rava kichidi is too yummy<br />
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<b><u>Items Required:</u></b></div>
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Combo of vegetables - 1 cup (Potato, Carrot, Green Peas, Beans) </div>
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Onion and Tomato - 1</div>
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Green chilly - 1 or 2 as per taste. Slit into 2.</div>
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Curry leaves</div>
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Bansi Sooji - 2 cups</div>
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Water - 4 cups</div>
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<b><u>For seasoning:</u></b></div>
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Mustard seeds</div>
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Urad dhal</div>
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Channa dhal<br />
Jeera</div>
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<b><u>Pre-requisites before cooking:</u></b></div>
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1. Dry roast the Sooji if its not roasted before. If you are buying roasted sooji, then skip this step.</div>
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2. Clean and cut all the vegetables into small equal sized cubes.</div>
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<b><u>Method:</u></b></div>
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Heat oil in a kadai and add mustard seeds. Once they start to splutter, add the urad dhal and channa dhal. Once they become golden brown, add the jeera to it and immediately add the onion, green chilly and curry leaves. Once the onion becomes golden brown, add the remaining vegetables except tomato. Finally add the tomato also and saute them well. Now add some water and boil the vegetables. Add salt and turmeric powder to it.</div>
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Once the vegetables are cooked nicely, add the Sooji little by little keeping the flame in low. Mix the sooji slowly making sure no lumps are formed. Once all the Sooji is mixed leave it low flame for few mins. </div>
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Switch off the gas once kichidi is done. Serve hot with <a href="http://anjays.blogspot.in/2010/05/coconut-chutney.html"><span style="color: red;">Coconut chutney</span></a>.<br />
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Try this and provide your valuable comments :)</div>
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-7283690057655497902013-12-27T10:58:00.001-08:002013-12-27T10:59:28.634-08:00For a tastier rasam and sambhar<div dir="ltr" style="text-align: left;" trbidi="on">
We dont buy sambhar and rasam powder from shops. My mom prepare them at home and its always been homemade. For a tastier and clear rasam, the powder should be ground coarse. For a thick sambhar, the powder should be ground smooth.</div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-34602537968257773112013-12-27T10:41:00.001-08:002013-12-27T10:44:21.049-08:00Do not pressure cook leafy vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
Though we hardly pressure cook leafy vegetables, on a day when i had time constraint, i pressure cooked it and came to know from my friend Arthi Suryanarayanan, that the vegetables lose their vital vitamins when pressure cooked.<br />
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The best way is to cook it in a container for 10 mins in the gas directly.</div>
Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-11701860542381978832013-12-27T10:23:00.000-08:002013-12-27T10:30:26.834-08:00Peanut chutney / Verkadalai chutney<div dir="ltr" style="text-align: left;" trbidi="on">
I have not heard of this chutney till i got married as my mom has not done this before my marriage. I got surprised to know that chutney can be prepared from dry roasted peanuts when the first time when my co-sister prepared this for Dosa/Idly. It was heavenly when i tasted the chutney. It goes very well with Dosa, Idly and Chapathi.<br />
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<b><u>Items required:</u></b><br />
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<b>For grinding:</b><br />
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Dry roasted peanuts - 1 cup<br />
Green Chilly - 5-6. If the chilly is too hot, reduce the nos.<br />
Tamarind - very little<br />
Garpic pods - 3-4<br />
Salt - as required<br />
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<b>For Seasoning:</b><br />
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Hing - a pinch<br />
Oil, mustard seeds and urad dhal<br />
Curry leaves<br />
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<b>Optional:</b><br />
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Small onion - 4-5 cut into small pieces<br />
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<b>Method:</b><br />
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Grind all the items under 'for grinding' into a smooth paste. Use a bit more water as this chutney tend to go to a very thick consistency. After grinding, transfer the chutney to a container. Heat oil in a kadai and add mustard seeds. Once the mustard seeds start to splutter, add the urad dhal. Once the dhal becomes golden brown, add the curry leaves and a pinch of hing and add it to the chutney.<br />
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If required, add some water to make the chutney a loose consistency.<br />
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Optional: Add the cut small onions to the chutney for an amazing taste and a more health benefit. Thanks to my friend Manju Padmasekar who suggested this tip to me.<br />
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0tag:blogger.com,1999:blog-5445194620086431545.post-49253233725890306512013-12-26T11:31:00.002-08:002013-12-26T21:35:20.344-08:00Lunch Platter<div dir="ltr" style="text-align: left;" trbidi="on">
When i really had any vegetable in my stock, i decided to do a very simple lunch which is healthy and satisfies the needs of various aged groups of people in my home. Finally the lunch menu was simply superb and i got a very good pat from my family members :)<br />
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<a href="http://anjays.blogspot.in/2013/12/vegetable-rice.html?utm_source=BP_recent">Vegetable rice</a> - for my kids. A spicy and flavoured mixed rice served with papadams.</div>
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White rice/Manathakkali masiyal/<a href="http://anjays.blogspot.in/2013/12/cabbage-poriyal.html?utm_source=BP_recent">Cabbage Poriyal</a> and <a href="http://anjays.blogspot.in/2013/12/tomato-dhal-rasam-thakkali-paruppu-rasam.html?utm_source=BP_recent">Rasam</a> - for my dad for whom Roti and mixed rice is not a favourite.</div>
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Roti/Vegetable rice/<a href="http://anjays.blogspot.in/2013/12/manathakkali-paruppu-masiyal-solanum.html?utm_source=BP_recent">Manathakali masiyal</a> - for my mom who is a diabetic and cannot eat too much of rice</div>
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Anuradha Jayaseelanhttp://www.blogger.com/profile/02076866225394557034noreply@blogger.com0