tag:blogger.com,1999:blog-28762750715995082842024-03-14T12:45:18.601+05:30Karaikudi CuisineAn indian kitchen... Cooking is very simple ;)ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-2876275071599508284.post-36312954143092272522011-09-27T04:29:00.000+05:302011-09-27T04:29:32.560+05:30Simple peanut chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlWeg0NdRyvP67-QNjXg824NR-nBqku-WI87O8h55f-TGXJmECOrTDm6CqCu9LwLRKK136fTDsg4XxhFM0p7HbZPlsghh2wMdvheK_ssxd6m7r65uehmqg7X9Ochz9J7Ln86aqjc3zBYY/s1600/IMG_1143-blog+verkadala+chutney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlWeg0NdRyvP67-QNjXg824NR-nBqku-WI87O8h55f-TGXJmECOrTDm6CqCu9LwLRKK136fTDsg4XxhFM0p7HbZPlsghh2wMdvheK_ssxd6m7r65uehmqg7X9Ochz9J7Ln86aqjc3zBYY/s640/IMG_1143-blog+verkadala+chutney.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Dedicating this post to all bachelor readers :)<br />
<strong><span style="color: #ffd966;">Ingredients:</span></strong><br />
Fresh coconut - 1 cup<br />
Ginger n garlic - each 1 piece (equal size)<br />
Dry Roasted peanuts - 1 handful<br />
Dried red chillies - 4 nos<br />
Fresh tamarind - 1 small piece<br />
Salt to taste<br />
<br />
Grind all the ingredients into fine paste - add very little water.Best combination for dosa / idli / variety rices...</div>
ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com18tag:blogger.com,1999:blog-2876275071599508284.post-28103430246470257462011-08-28T03:51:00.002+05:302011-08-28T03:53:27.482+05:30Spicy dry mushroom curry<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">Mushroom is one of our favorite. Here comes a south indian style dry curry. Goes well with any variety rice, sambhar rice n curd rice.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AWd9E1QKUPTeXxgSwew1yiQQlAVyyRIMQ21x8gNf7vX86pu7vRG5FH_3Ye89mOGWpwwqMTMKyDhSCcvi9ItbBi1OyN2ytHLeCoEpQgNb8a-6Xlv06EukuZ-CxivjMY4s_2if9fibz37e/s1600/IMG_1154-blog+mushroom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AWd9E1QKUPTeXxgSwew1yiQQlAVyyRIMQ21x8gNf7vX86pu7vRG5FH_3Ye89mOGWpwwqMTMKyDhSCcvi9ItbBi1OyN2ytHLeCoEpQgNb8a-6Xlv06EukuZ-CxivjMY4s_2if9fibz37e/s640/IMG_1154-blog+mushroom.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients: </strong></div><div class="separator" style="clear: both; text-align: left;">1. Mushroom - 250 gms - cut into small pieces</div>2. Cooking oil - 4 tbs<br />
3. Mustard seeds + urad daal (white lentil) - 1/2 tbs<br />
4. Cumin seeds / Jeera - 1/2 tbs<br />
5. Curry leaves - 4 nos<br />
6. Dried red chillies - 4 nos (roughly broke into small pieces)<br />
7. Big brown onion - 1/2 finely chopped<br />
8. Kadalai paruppu /Splited channa daal / Splited peas - roughly 1 handful (soaked in water for 30 mins)<br />
9.Turmeric powder - pinch<br />
10. Coriander powder - 2 tbs (optional)<br />
11. Red chilli powder - 1 tbs<br />
12. Salt to taste<br />
13. Coriander leaves for dressing<br />
<div class="separator" style="clear: both; text-align: left;">14. Grated fresh coconut - roughly one handful</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Method:<br />
</strong>1. Heat cooking oil in a pan, add mustard seeds + urad daal, once it splatters add cumin seeds, then curry leaves. After 10 sec add dried red chilli and saute for 30 sec. Now add chopped onion and cook till its transparent. </div><div class="separator" style="clear: both; text-align: left;">2. Drain water from soaked splited peas and add it to the onion, saute for a min. Add mushroom, turmeric powder, chilli powder, coriander powder, salt and mix well. Close the pan with a lid and cook the mushroom in medium flame. No need to add water. Mushroom ll lose moisture n that would be enough. If the gravy is too dry add 1/2 cup of water.</div>3. Remove the lid after 10 mins and check whether peas get cooked. Else stir and close the lid. Once peas is cooked sprinkle cilantro leaves & grated coconut, mix well and remove from flame.<br />
Serve hot with rice/ chappathi. </div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com23tag:blogger.com,1999:blog-2876275071599508284.post-67944080592661190912011-08-18T16:59:00.000+05:302011-08-18T16:59:38.072+05:30I am back....<div dir="ltr" style="text-align: left;" trbidi="on">I was busy in shifting my house from Bangalore to Brussels, Belgium on new assignment. I will be blogging regularly soon. <br />
<br />
Thanks for all the readers.</div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com6tag:blogger.com,1999:blog-2876275071599508284.post-48822359962441361752011-05-25T07:25:00.001+05:302011-08-30T13:57:35.887+05:30Taking a small break :(<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnugtN8UJmIdbgwqEgBkkrELXX2C2hyT5iPCjewzenymvADiACOqllVbp_riWKG9nsY7qRsWi1wchowiuenz7n4E0bD4CodMV61EsH27uZWRkBT6_FdCzgEfbvbhsn-ObQm5AcDbjpGpg/s1600/we-will-be-back-soon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnugtN8UJmIdbgwqEgBkkrELXX2C2hyT5iPCjewzenymvADiACOqllVbp_riWKG9nsY7qRsWi1wchowiuenz7n4E0bD4CodMV61EsH27uZWRkBT6_FdCzgEfbvbhsn-ObQm5AcDbjpGpg/s1600/we-will-be-back-soon.jpg" t8="true" /></a></div>Due to some unavoidable personal reasons i am taking a small break from blogging. Will miss you all :( </div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com4tag:blogger.com,1999:blog-2876275071599508284.post-42734231727152631432011-05-20T14:16:00.001+05:302011-05-20T16:33:26.401+05:30My first award !<div dir="ltr" style="text-align: left;" trbidi="on">I thank, Julie of <a href="http://juls-tryntaste.blogspot.com/">Tasty treat</a>, ChitraManoj of <a href="http://sharemyrecipe.blogspot.com/">Share my recipe</a> and Ammu mohan of <a href="http://ammumohan.blogspot.com/">Rasi's veg bites</a> to pass these lovely awards to me. Being my first award i am excited to receive these awards. I take this opportunity to thank all my blogger freinds and readers, and for all ur valuable encouraging comments.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKr6zYbngSz_DTDAUCv_Dv1zvFY9Twz4nYvZluYrDTJTkPETpiEaxAb0HoiftVkiDllyw2bhY1l21v0zdDwcc1YwAZ46yHM5JQgq1RHbY8LPYO2J65JxjzL7AmvSXjad54k-3TaUDGE0Bz/s1600/Awards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKr6zYbngSz_DTDAUCv_Dv1zvFY9Twz4nYvZluYrDTJTkPETpiEaxAb0HoiftVkiDllyw2bhY1l21v0zdDwcc1YwAZ46yHM5JQgq1RHbY8LPYO2J65JxjzL7AmvSXjad54k-3TaUDGE0Bz/s640/Awards.jpg" width="523px" /></a></div>Though the rules to follow to claim & these awards says, pass these to 15 other blogger friends, unfortunately most of my blogger friends already received this set once or twice. I dont want to bore them again.<br />
As a token of Appreciation & Thanks i would like to give this 'Interesting Blog(ger)' Award to my blogger friends listed below. Friends, Thanks a lot for ur support. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_yDaPL-t3YZcjAgY9J_TLAXQSIGRKEadkYIHd2Q8IrrOfdu8tavYBk6oT4gs0bXXuj9AnoEyVcg51EaLkIFpAbxmjgmTGAQUjxZ5k0wEO-TEd561G3oI9ktXtPBRrkr0fycDlCxbIO0YP/s1600/IMG_1049-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_yDaPL-t3YZcjAgY9J_TLAXQSIGRKEadkYIHd2Q8IrrOfdu8tavYBk6oT4gs0bXXuj9AnoEyVcg51EaLkIFpAbxmjgmTGAQUjxZ5k0wEO-TEd561G3oI9ktXtPBRrkr0fycDlCxbIO0YP/s400/IMG_1049-1.JPG" width="400px" /></a></div><br />
1. <a href="http://mahiarunskitchen.blogspot.com/">Mahi</a> <br />
2. <a href="http://sharemyrecipe.blogspot.com/">ChitraManoj</a><br />
3. <a href="http://priyasnowserving.blogspot.com/">Priya Mahadevan</a><br />
4. <a href="http://www.rakskitchen.net/">Rajeswari Vijayanand</a><br />
5. <a href="http://cherubcrafts.blogspot.com/">Angelin</a><br />
6. <a href="http://kurinjikathambam.blogspot.com/">Kurinji</a><br />
7. <a href="http://ensamayalkuripugal.blogspot.com/">Aruna manikandan</a><br />
8. <a href="http://juls-tryntaste.blogspot.com/">Julie</a><br />
9. <a href="http://kichencorner.blogspot.com/">Suja</a><br />
10. <a href="http://divyazeasyrecipe.blogspot.com/">Divya</a><br />
11. <a href="http://www.nandinisfood.com/">Nandini</a><br />
12. <a href="http://tastyvantalu.blogspot.com/">Prathima Shivraj</a><br />
13. <a href="http://vardhiniskitchen.blogspot.com/">Vardhini</a><br />
14. <a href="http://comeletseat.blogspot.com/">Mahjabeen Arif</a><br />
15. <a href="http://ticklingpalates.blogspot.com/">Radhika</a><br />
16. <a href="http://ammumohan.blogspot.com/">Ammu mohan</a><br />
17. <a href="http://tastyappetite.blogspot.com/">Jay</a><br />
18. <a href="http://www.kaarasaaram.com/">Reva</a><br />
<br />
Receivers, please pass this award to any number of your blogger friends.<br />
Happy Blogging!</div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com19tag:blogger.com,1999:blog-2876275071599508284.post-45369342123412346542011-05-11T23:01:00.000+05:302011-05-11T23:01:29.097+05:30Tricolor kurma / Tricolor coconut gravy<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA59PZeEejuVRTeGOE5z9dObd_LXDhLftyTRyoA59Ov1xvfaqFN3nrNb68RMcooubfBnLiUbTC8vdPxbUapJCT77NAXmxqEt9QRqOWjalOgKXdoeTdRmzta6X86owi7YHQFtCVqx5crC4/s1600/IMG_2987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA59PZeEejuVRTeGOE5z9dObd_LXDhLftyTRyoA59Ov1xvfaqFN3nrNb68RMcooubfBnLiUbTC8vdPxbUapJCT77NAXmxqEt9QRqOWjalOgKXdoeTdRmzta6X86owi7YHQFtCVqx5crC4/s640/IMG_2987.JPG" width="640px" /></a></div> Simple vegetarian kurma. Goes well with hot rice and chappathis.<br />
<br />
<strong>Ingredients:</strong><br />
<ol style="text-align: left;"><li>Chopped carrot, peeled & chopped potato, green peas - each 1 cup</li>
<li>Cooking oil - 4 tbs</li>
<li>Mustard seeds + urad dal - 1 tbs</li>
<li>Curry leaves</li>
<li>Onion & tomato - each 1 finely chopped</li>
<li>Turmeric powder - 1/4 tbs</li>
<li>Salt to taste</li>
<li>Edible coconut oil - 3 tbs</li>
</ol><strong>To grind:</strong><br />
Fresh grated coconut - 1/4 cup<br />
Green chillies - 4 nos<br />
Fennel seeds - 1/4 tbs<br />
Garlic pods - 3 nos<br />
<br />
<strong>Method:</strong><br />
<ul style="text-align: left;"><li>Boil and cook veggies with enough water in a pressure cooker / a wide pan till they turn tender. Keep it aside.</li>
<li>Heat cooking oil in a pan, add mustard seeds, urad dal, curry leaves. </li>
<li>Add onion, tomato, turmeric powder + salt and saute till tomato is cooked.</li>
<li>Now add the veggies and mix well. After 2 - 3 minutes add the ground paste and cook for 5 mins.</li>
<li>Switchoff the stove n garnish with chopped cilantro & coconut oil.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmcJa3MFLm1MP9-7FpNWxd2sS9tsY7H1g_de2Jxlk1aE0eZPYAdIc2sV-HYWVBEbnY3cU_HkASNbp8XNJIGHlqHdBCW6ck1fTt9NNm1qNiVVkvXwOOyDez4JmMc4iexfJ73JisLaFsTbv/s1600/IMG_2990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmcJa3MFLm1MP9-7FpNWxd2sS9tsY7H1g_de2Jxlk1aE0eZPYAdIc2sV-HYWVBEbnY3cU_HkASNbp8XNJIGHlqHdBCW6ck1fTt9NNm1qNiVVkvXwOOyDez4JmMc4iexfJ73JisLaFsTbv/s400/IMG_2990.JPG" width="400px" /></a></div></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com13tag:blogger.com,1999:blog-2876275071599508284.post-28211123310757583172011-05-08T15:34:00.001+05:302011-05-08T15:35:31.278+05:30Panakam / Indian energy drink<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGonZKf4I2uIJ7NnKte94FbcxZK_DLNXLdwzqNWdsjuPQPJZtkgAOGxbvqDWybog_uFZVMvE_CcWhHe4Mn6WrW_eK32kiaGmzn9Qnno4d7e6wK1Bj5nqt5KCVyaZnbuIyTU6Fb6Q-bq_zZ/s1600/IMG_0399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGonZKf4I2uIJ7NnKte94FbcxZK_DLNXLdwzqNWdsjuPQPJZtkgAOGxbvqDWybog_uFZVMvE_CcWhHe4Mn6WrW_eK32kiaGmzn9Qnno4d7e6wK1Bj5nqt5KCVyaZnbuIyTU6Fb6Q-bq_zZ/s640/IMG_0399.JPG" width="614px" /></a></div><strong>Ingredients:</strong><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Jaggery (powdered) - 1/4 cup</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Tamarind paste - 1/2 tbs</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Juice of 1/2 Lemon</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Dry ginger powder (sukku) - 1/4 tbs</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Cardomom powder - 1/4 tbs</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Edible camphor - pinch (optional)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Salt a pinch</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>Method:</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Dissolve the powdered jaggery in 1/2 cup of water. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Add all the remaining ingredients to jaggery water + 1 1/2 cups of water.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Drain the drink thru a seive for any dust. Serve chilled. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Simple Healthy drink for the hot summer. I am submitting this to <a href="http://kurinjikathambam.blogspot.com/2011/04/event-announcement-healthy-summer.html">Kurinji kathambham healthy summer event</a>.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_XUoqkYUcbd67qOZa7GLOP9qLvyc_F3oy83iL4nQNMMvoKZwa9woP-ldZlX_G5jLl3ZfZmspzWXBAurenTQEGBxCx-prWLyBw-LGog-aKpLj1uUy2dxe25EtQTeoNNbRTh_VAc717Kc/s320/Healthy+Summer2.JPG" style="margin-left: 1em; margin-right: 1em;"><img height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_XUoqkYUcbd67qOZa7GLOP9qLvyc_F3oy83iL4nQNMMvoKZwa9woP-ldZlX_G5jLl3ZfZmspzWXBAurenTQEGBxCx-prWLyBw-LGog-aKpLj1uUy2dxe25EtQTeoNNbRTh_VAc717Kc/s320/Healthy+Summer2.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-EAJS9bReF0McWcLP-Q0CBJe7edb5Njyxts4Z8eLCG2ABYTpNzCvoCPJgIuuMXhyphenhyphenXfF5drrLMaa7BZwJdsU2K219b7712SVMcB5jbnCzPz07R4l9o45kFofJBKIZujsgjfe3bkU9knfJ/s1600/IMG_0403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-EAJS9bReF0McWcLP-Q0CBJe7edb5Njyxts4Z8eLCG2ABYTpNzCvoCPJgIuuMXhyphenhyphenXfF5drrLMaa7BZwJdsU2K219b7712SVMcB5jbnCzPz07R4l9o45kFofJBKIZujsgjfe3bkU9knfJ/s400/IMG_0403.JPG" width="400px" /></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGonZKf4I2uIJ7NnKte94FbcxZK_DLNXLdwzqNWdsjuPQPJZtkgAOGxbvqDWybog_uFZVMvE_CcWhHe4Mn6WrW_eK32kiaGmzn9Qnno4d7e6wK1Bj5nqt5KCVyaZnbuIyTU6Fb6Q-bq_zZ/s1600/IMG_0399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com16tag:blogger.com,1999:blog-2876275071599508284.post-86617266876497150952011-05-05T15:47:00.000+05:302011-05-05T15:47:53.429+05:30Moong dal laddu / Moong dal sweet balls<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZijcvO-bvW4fGuKYyDblQoU4HyCJwkazPrFPwwuPnhaSfSrLwamcEFR9f7Jq1ZRfuwQM8uI3tAqy0y4uRIFMK0F7SojpJ-t9NOqD7MRsmUhNtbofh2gYqTSq-zAbTZDhybd-vuOaKU_S/s1600/IMG_2977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZijcvO-bvW4fGuKYyDblQoU4HyCJwkazPrFPwwuPnhaSfSrLwamcEFR9f7Jq1ZRfuwQM8uI3tAqy0y4uRIFMK0F7SojpJ-t9NOqD7MRsmUhNtbofh2gYqTSq-zAbTZDhybd-vuOaKU_S/s640/IMG_2977.JPG" width="640px" /></a></div><br />
Healthy recipe, suitable for kids. <br />
<br />
<strong>Ingredients:</strong><br />
<ol style="text-align: left;"><li>Moong dal - 1 cup</li>
<li>Roasted bengal gram / dariya dal - 1/4 cup</li>
<li>Ghee - 1/4 cup</li>
<li>Boiled milk - 6 tbs</li>
<li>Powdered sugar - 1/2 cup (adjust according to ur taste. this measurement is medium sweet)</li>
<li>Cardomom powder - a pinch</li>
</ol><strong>Method:</strong><br />
<ul style="text-align: left;"><li>Dry roast moong dal in a clean pan. Once it cools down grind moong dal & roasted bengal gram into fine powder seperately. Seive them thoroughly and mix together. Keep this mix aside.</li>
<li>Heat the ghee in a small pan, sprinkle the cardomom powder and switch off the stove immediately. Wait till the ghee cools down to medium heat.</li>
<li>Take a big bowl - add dal powders, powdered sugar, pour the ghee and mix thoroughly. Quickly make small balls out of this mixture before the ghee completely cools down. If u cant do this, sprinkle the hot boiled milk and make the laddus.</li>
</ul></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com6tag:blogger.com,1999:blog-2876275071599508284.post-52370543815034144122011-05-02T22:44:00.000+05:302011-05-02T22:44:53.998+05:30Mirchi Bajji / long bell pepper fritters / மிளகாய் பஜ்ஜி<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4zkw-5JcrDVzIlk_keSAPq1Rj63p2l3IQzQWAPTJKyqlQ_y0yUkYzKHwv2EzGmj80Z7rbI_Tz6DSevKXhg67Mz22gKePO4rn3GhJags-vD-u_JuhHbMSEI6d_eyoWi7xkiRuRRTWRpP0/s1600/IMG_1120-blog+mirchi+bonda.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4zkw-5JcrDVzIlk_keSAPq1Rj63p2l3IQzQWAPTJKyqlQ_y0yUkYzKHwv2EzGmj80Z7rbI_Tz6DSevKXhg67Mz22gKePO4rn3GhJags-vD-u_JuhHbMSEI6d_eyoWi7xkiRuRRTWRpP0/s640/IMG_1120-blog+mirchi+bonda.JPG" width="640px" /></a></div><br />
<div> </div>Simple spicy winter comfort food. I wont forget to pack this whenever we go for swimming / beach.<br />
<br />
<div> </div><strong>Ingredients:</strong><br />
<ol style="text-align: left;"><li>Mirchi / long bell pepper - 10 nos</li>
<li>Gram flour / Besan flour / Chickpea flour - 1 cup</li>
<li>Rice flour - 6 tbs (optional) Rice flour gives a crispy coating</li>
<li>Chilli powder - 2 tbs</li>
<li>Food color (orange) - 1/2 tbs (optional)</li>
<li>Hing /Asafoetida & baking powder - 2 pinch each</li>
<li>Salt to taste</li>
<li>Cooking oil for deep frying</li>
</ol><br />
<div> <strong>Method:</strong> </div><ul style="text-align: left;"><li>Wash the bell peppers & cut them lengthwise into 2 equal halfs. Remove the seeds and keep it aside. If u r planning to taste the seeds too (it will be spicy), dont remove the stem portion and make few small slits with a sharp knife on every bell pepper. Otherwise mirchi ll pop while frying. </li>
<li>Prepare a smooth batter with ingredients 2 to 7 by slowly adding water.</li>
<li>Heat oil in a pan for deep frying.</li>
<li>Dip the bell peppers one by one into the batter and gently drop from the sides of the pan for deep frying. Cook in medium flame, else the fritters ll get darken quick and the stuff inside may not be cooked. Once the bajji turns golden brown, serve hot with tomato ketch-up / fresh coconut chutney.</li>
</ul></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com4tag:blogger.com,1999:blog-2876275071599508284.post-25203473538540764312011-04-26T17:37:00.000+05:302011-04-26T17:37:52.619+05:30Chettinad Crab Masala / செட்டிநாடு நண்டு மசாலா<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkZnPPrXkh6C7_du7HSsd36xM7cBUOz7bUvbD0ekkY_h7vgTJ0nvyMb7hNHOYfrPoIXlNMHF5JnM5V_MgNcyimYWRxichU2zc2XhjoKcH5w0KIzKeqo5ToOJWhIAE34UDje8lxBy-Dw0R/s1600/IMG_0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkZnPPrXkh6C7_du7HSsd36xM7cBUOz7bUvbD0ekkY_h7vgTJ0nvyMb7hNHOYfrPoIXlNMHF5JnM5V_MgNcyimYWRxichU2zc2XhjoKcH5w0KIzKeqo5ToOJWhIAE34UDje8lxBy-Dw0R/s640/IMG_0096.JPG" width="640px" /></a></div><br />
First time i am posting a seafood. Learnt this recipe from my mom. The way seafoods are being cooked in chettinad are very spicy and different. I would suggest this as a side dish for a bowl full of creamy curd rice.<br />
<br />
<strong>Ingredients:</strong><br />
<br />
Crab - 1/2 kg<br />
Cooking oil - 8 tbs<br />
Mustard seeds + urad dal - 1 tbs<br />
Fennel seeds / Saunf - 1/2 tbs<br />
Curry leaves - few nos<br />
Chopped onion - 3 nos<br />
Chopped tomato - 3 nos<br />
Turmeric powder - a pinch<br />
Chicken masala (or) red chilli powder (or) garam masala - 1/2 tbs (choose the masala powder according to ur taste)<br />
Salt<br />
Chopped cilantro - 1 handful<br />
<br />
<strong>To grind:</strong><br />
<br />
Grated coconut - 3/4 cup<br />
Pepper corns - 4 tbs <br />
Fennel seeds - 1 tbs<br />
<br />
<strong>Method:</strong><br />
<ul style="text-align: left;"><li>Clean the crab as u like. Some like to have the whole crab, some people like to broke crab into small portions. Wash well the crab in water 2 - 3 times. </li>
<li>Grind into fine paste the ingredients mentioned under <strong><em>to grind</em></strong> and keep aside. Grind into fine paste the 3/4th portion of chopped onion + all the tomato seperately.</li>
<li>Heat oil in a pan and add urad dal + mustard seeds, fennel seeds, curry leaves @ 30 sec interval.</li>
<li>Add remaining 1/4th portion of chopped onion and saute for a min.</li>
<li>Add onion-tomato paste and saute till the raw smell goes off. Now add the crab and mix well.</li>
<li>After 2 mins add pepper-coconut paste, turmeric powder, red chilli powder, salt + 3 cups of water.</li>
<li>Cook in medium flame till u get a tight gravy consistency.</li>
<li>Sprinkle chopped cilantro and serve hot.</li>
</ul></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com2tag:blogger.com,1999:blog-2876275071599508284.post-91260629309123733922011-04-14T17:33:00.001+05:302011-04-14T18:49:57.708+05:30Paal payasam / Vermicelli milk gheer / பால் பாயாசம்<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;">தமிழ் நண்பர்கள் அனைவருக்கும் இனிய தமிழ் புத்தாண்டு வாழ்த்துக்கள்.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_dC-okuHph2VzXkP9ny-64PM9Xu0RzOvSVM1K3glfub8NRDg6XpsS7XcT33eGWCE5TAbEvSQGqC7qiJDLAOAaoiTaO03ZnARtV9B_rDCgppzk2UISZRLUm2bQutQ7zaB50aqYIOGt7Bj/s1600/IMG_2974+%255B800x600%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_dC-okuHph2VzXkP9ny-64PM9Xu0RzOvSVM1K3glfub8NRDg6XpsS7XcT33eGWCE5TAbEvSQGqC7qiJDLAOAaoiTaO03ZnARtV9B_rDCgppzk2UISZRLUm2bQutQ7zaB50aqYIOGt7Bj/s640/IMG_2974+%255B800x600%255D.jpg" width="640px" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Today is Thamizh new year. The <strong>'Vikruthi'</strong> year ends and <strong>'Kara'</strong> year starts. I wish all the thamizh readers a very happy new year ahead. Here comes the special recipes of new year. From the menu shown above the one is steel tumbler is new year chutney, then vermicelli milk gheer and the bottom one is urad dhal vadai. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;"><em>1. New year chutney</em></span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Learnt this recipe from my ugadhi (ughadi is telugu new year) celebrating friends. This chutney is made from ingredients of 5 prime taste (sweet, salt, bitter, sour and umami). An indication that life is filled with diff experiences (tastes).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;">Jaggery or sugar - 2 tbs (<u>Sweet</u> taste)</div><div class="separator" style="clear: both; text-align: left;">Tamarind extract - 1 tbs (<u>Sour</u> taste)</div><div class="separator" style="clear: both; text-align: left;">Finely chopped raw mango - 1 tbs (the skin of raw mango gives <u>umami</u> taste)</div><div class="separator" style="clear: both; text-align: left;">Crushed neem flower - 1/2 tbs (<u>Bitter</u> taste)</div><div class="separator" style="clear: both; text-align: left;"><u>Salt</u> - a pinch</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix all the above ingredients in 1 cup of water. Stir till jaggery dissolves.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOHZOMGzeqUmGgMv9yjSDNmWnpcXoCtIdttmeRzOL0-1Ax38PG2hZXNEacMIK_1oJVP3cNfzum25a5YIRPBe6jEE7BNIRMBrPjPbzy_bzDTBN7e9SEJU8ZAszOK5PQetFubWpi1TFp7HZ/s1600/IMG_2975+%255B800x600%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOHZOMGzeqUmGgMv9yjSDNmWnpcXoCtIdttmeRzOL0-1Ax38PG2hZXNEacMIK_1oJVP3cNfzum25a5YIRPBe6jEE7BNIRMBrPjPbzy_bzDTBN7e9SEJU8ZAszOK5PQetFubWpi1TFp7HZ/s400/IMG_2975+%255B800x600%255D.jpg" width="400px" /></a></div><div style="text-align: left;"><strong><span style="font-size: large;"><em>2. Vermicelli milk Gheer </em></span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Ingredients:</strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Vermicelli - 2 cups</div><div style="text-align: left;">Milk - 4 cups</div><div style="text-align: left;">Sugar - 1/2 cup (we eat less sugar. adjust for ur taste)</div><div style="text-align: left;">Cashew nuts - 10 nos</div><div style="text-align: left;">Dry graphes - 10 nos</div><div style="text-align: left;">Ghee - 1 tbs</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Method:</strong> </div><ol style="text-align: left;"><li><div style="text-align: left;">Boil milk in a thick bottom vessel . </div></li>
<li><div style="text-align: left;">In the meantime, heat 3 cups of water in a vessel. Add vermicelli and bring them to boil & vermicelli gets cooked well. Drain water completly. We can cook vermicelli in milk also, but milk may curdle sometimes. Better cook them separately. </div></li>
<li><div style="text-align: left;">By this time milk may came to boil and reduced its quantity. Now add cooked vermicelli and cook for 5 mins in medium flame.</div></li>
<li><div style="text-align: left;">Add sugar and mix well. Do not cook for long after adding sugar.</div></li>
<li><div style="text-align: left;">Roast cashew nuts n dry graphes in 1 tbs of ghee and garnish. Serve hot / cold. </div></li>
</ol><div style="text-align: left;"><strong><span style="font-size: large;"><em>3. Urad dhal vada.</em></span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Please refer my previous post <a href="http://karaikudicuisine.blogspot.com/2009/01/crispy-ulundu-vadai-urad-daal-vada.html">Urad dhal vada</a>.</div></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com0tag:blogger.com,1999:blog-2876275071599508284.post-47310696782453503652011-04-12T23:28:00.000+05:302011-04-12T23:28:47.183+05:30Vendakka pulikari / Okra sour sauce (semi gravy)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGNMePp4xYvdd1VlGI3lcQH0oL82Qs9eGTC6dOV3j0IuhtchPS-EMonRsBEgeYxjcHrPD3NjzeMVs_Ke-BsGbxiRTEZMginMF6r0JtPfkLmuIkBoXITLAl97U_UfN0wxpSZbkR7XNWMtV/s1600/IMG_2999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGNMePp4xYvdd1VlGI3lcQH0oL82Qs9eGTC6dOV3j0IuhtchPS-EMonRsBEgeYxjcHrPD3NjzeMVs_Ke-BsGbxiRTEZMginMF6r0JtPfkLmuIkBoXITLAl97U_UfN0wxpSZbkR7XNWMtV/s640/IMG_2999.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">This is a karaikudi special recipe. Will be of good combination with <a href="http://karaikudicuisine.blogspot.com/2009/02/paruppu-soup-chettinad-dal-soup-indian.html">paruppu soup</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;">Vendakka / Ladies finger - 1/4 kg (chopped into small pieces)</div><div class="separator" style="clear: both; text-align: left;">Cooking oil - 3 tbs</div><div class="separator" style="clear: both; text-align: left;">Big red onion - 1 (chopped)</div><div class="separator" style="clear: both; text-align: left;">Big tomato - 1 (chopped)</div><div class="separator" style="clear: both; text-align: left;">Tamarind juice / paste - 3 tbs</div><div class="separator" style="clear: both; text-align: left;">Turmeric powder - 1/2 tbs</div><div class="separator" style="clear: both; text-align: left;">Coriander powder - 1 tbs</div><div class="separator" style="clear: both; text-align: left;">Red chilli powder - 2 tbs</div><div class="separator" style="clear: both; text-align: left;">Salt to taste</div><div class="separator" style="clear: both; text-align: left;">Chopped cilantro - 4 tbs</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>For seasoning:</strong></div><div class="separator" style="clear: both; text-align: left;">Sesame oil - 3 tbs</div><div class="separator" style="clear: both; text-align: left;">Mustard seeds + urad dal - 1 tbs</div><div class="separator" style="clear: both; text-align: left;">Vendhayam / Fenugreek seeds - 1/2 tbs</div><div class="separator" style="clear: both; text-align: left;">Curry leaves - 5 nos</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Method:</strong></div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;">Heat cooking oil in a pan and stir fry the okra till the sticky liquid goes off. Keep it aside.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Heat sesame oil in pan and add the ingredients mentioned under <em>for seasoning</em> @ 30 sec interval.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add chopped onion & saute till tranparent. Now add chopped tomato and saute till the juices oozes off.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add tamarind paste & all powders + salt + 3 cups of water. Bring them to boil and add sauted vendakka/ okra.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Close the pan with lid and cook in medium flame. Stir consiously at regular intervals.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Once the veggie is cooked and gravy turns to semi solid, sprinkle chopped cilantro & serve hot. </div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmohmm2qCxCirYbmrjAGNPINsF-q7QkCWcgQ3KxEzzxpkSPgxq2hP97BvAPXG7r55109Ujw9WzRzlC36-J2yP43FoYjzz0RP8JXsGR4UFWP5j_rEj63yvLTRUaNV7-ZGlZ41H8pQ9Pk4H/s1600/IMG_2998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmohmm2qCxCirYbmrjAGNPINsF-q7QkCWcgQ3KxEzzxpkSPgxq2hP97BvAPXG7r55109Ujw9WzRzlC36-J2yP43FoYjzz0RP8JXsGR4UFWP5j_rEj63yvLTRUaNV7-ZGlZ41H8pQ9Pk4H/s400/IMG_2998.JPG" width="400" /></a></div><div align="left"></div></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com0tag:blogger.com,1999:blog-2876275071599508284.post-51753940488240186072011-04-06T17:53:00.000+05:302011-04-06T17:53:03.470+05:30Butter beans dry curry<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdHJ0YiyxAeyFT-7znBDFWTprT_zqulrMxqjYlDiEpSn7nPUmNXJAWUWRzHKAE9MpdtqF5nLhvtpMXN_joW7MRBm6uQhn3UFd_MahNKQJbrQcv8nGpGXQjnIOTKu2sqkIoUwI_zetuPrF/s1600/IMG_2919+%2528Copy%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdHJ0YiyxAeyFT-7znBDFWTprT_zqulrMxqjYlDiEpSn7nPUmNXJAWUWRzHKAE9MpdtqF5nLhvtpMXN_joW7MRBm6uQhn3UFd_MahNKQJbrQcv8nGpGXQjnIOTKu2sqkIoUwI_zetuPrF/s400/IMG_2919+%2528Copy%2529.JPG" width="400" /></a></div>One of my favorite veggie. Easy to cook and yummy to eat. My mom used to prepare an “avial” with this chunky lentil along with few soft vegetables. Yet to learn that recipe from my mom. <br />
<br />
Learnt this recipe from my mother-in-law. She used bag me kgs of butter beans while we go back after our vacation as I like this veggie very much, thanks Athai.<br />
<br />
<br />
<strong>Ingredients:</strong><br />
<br />
Butter beans (fresh) – 2 cups<br />
Cooking oil – 4 tbs<br />
Turmeric powder – ¼ tbs<br />
Red chilli powder – 1 ½ tbs<br />
Coriander powder – ½ tbs<br />
Salt to taste<br />
Fresh coconut paste – 2 tbs (optional)<br />
<br />
<strong>Method:</strong><br />
<br />
Heat oil in a pressure cooker. Wash and add the butter beans and stir fry for a min. Add all powders, salt, coconut paste + 1 cup of water (or water till the beans level). Cook for 3 whistles. Sprinkle chopped cilantro and serve hot.</div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com1tag:blogger.com,1999:blog-2876275071599508284.post-68058885709622731022011-04-02T22:54:00.001+05:302011-04-02T23:08:10.736+05:30Hurray !! Lets celebrate..........<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxx811v8S7y9OFwYv8SDT96w6rIQ7SnoIU64zELdwU74piabV0LqLwImh1dnD0isEOU1xYTIroYThjkinulEgvp_cINa3BC6p7mNHiOzIfB42dd0sUucVPoTaL4Y-tGCTbReIR-BPtAy_/s1600/IMG_2835.JPG"><img id="BLOGGER_PHOTO_ID_5591041866208621714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxx811v8S7y9OFwYv8SDT96w6rIQ7SnoIU64zELdwU74piabV0LqLwImh1dnD0isEOU1xYTIroYThjkinulEgvp_cINa3BC6p7mNHiOzIfB42dd0sUucVPoTaL4Y-tGCTbReIR-BPtAy_/s400/IMG_2835.JPG" border="0" /></a> India won the world cup after 28 years !!!!!ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com0tag:blogger.com,1999:blog-2876275071599508284.post-35839807750386596592011-03-29T15:06:00.000+05:302011-03-29T15:13:58.634+05:30Blossom from an Egg plant??? :)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz3WUhF2fi_Nm206xogFl9jsGCpo1mQ9G82kq7gqQl0Uo9dxOJ7tJAdahFYiLyB6VNvNeLWIjITQuzoqEfEiw4SsXqyqr1hRLnAK6sJcyeN6cRyfX6fWdQnjDm68rwtc5HxRABM1mv9ma/s1600/IMG_2791.JPG"><img id="BLOGGER_PHOTO_ID_5589434088738909842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz3WUhF2fi_Nm206xogFl9jsGCpo1mQ9G82kq7gqQl0Uo9dxOJ7tJAdahFYiLyB6VNvNeLWIjITQuzoqEfEiw4SsXqyqr1hRLnAK6sJcyeN6cRyfX6fWdQnjDm68rwtc5HxRABM1mv9ma/s400/IMG_2791.JPG" border="0" /></a>One day i was cooking for a get-together. Kept the eggs for boil n went to give bath to my kid. I could see a new egg flower blossomed in my kitchen :) <br /><div></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com1tag:blogger.com,1999:blog-2876275071599508284.post-34972959122774139162011-03-28T17:21:00.001+05:302011-03-29T15:06:05.708+05:30Coconut rice with smashed potato curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4BF0UqK-4U1SUUe0sG0jX_fATB18VWLVGigqFPIPIbDs4ux2dJyjJbiJR_2DKTMIhB0YFZZkCYmoTdP_s50V1E4q8CFcVOnvWG6dMvvw71sC1qFKs_yCu_e1pTdehVbcvhyn5NzPraoa/s1600/IMG_2789.JPG"><img id="BLOGGER_PHOTO_ID_5589101197420685154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4BF0UqK-4U1SUUe0sG0jX_fATB18VWLVGigqFPIPIbDs4ux2dJyjJbiJR_2DKTMIhB0YFZZkCYmoTdP_s50V1E4q8CFcVOnvWG6dMvvw71sC1qFKs_yCu_e1pTdehVbcvhyn5NzPraoa/s400/IMG_2789.JPG" border="0" /></a> I would say that this is a deadly combination - the porous coconut rice with yummy mashed potato. My hubby thought me this combination (he he ... the recipe too :P). Thanks to him. Good lunch box recipe. <br /><div><strong>Ingredients: </strong></div><br /><div>Cooked rice -2 cups (use 10% less water than you normally do to cook the rice)</div><br /><div>Gingelly oil - 4 tbs</div><br /><div>Mustard seeds + urad dal - 1 tbs</div><br /><div>Curry leaves -5nos</div><br /><div>Broken channa dal - 2tbs</div><br /><div>Hing - pinch</div><br /><div>Dry red chillies -5nos</div><br /><div>Fresh grated coconut - 1/2 cup</div><br /><div>Salt</div><br /><div><strong>Method: </strong></div><br /><div>1. Heat oil in a pan , add mustard seeds + urad dal, curry leaves, broken channa dal + hing, red chillies, grated coconut + salt in the same order @ 30 sec interval.</div><br /><div>2. Saute the coconut for 30 sec and mix well with the cooked rice. Thats it !!</div><br /><div><em><strong>Note:</strong> dont smash the rice while mixing. </em></div><br /><div></div><br /><div><em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLOqwQnsKC9gRmkMV-AGLccaUS4v265SUoy1spETlgw0DoHMQOzLUrm7nSgp6XYJnx4q3Ry1mrZhw0g4ovGTjBDLOl1DOraINpzrFBSvqd020aqv0PUzmz1lQFLHqpu8OgNj8kg0wy4xR/s1600/IMG_2788+%2528Copy%2529.JPG"><img id="BLOGGER_PHOTO_ID_5589101196053595970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLOqwQnsKC9gRmkMV-AGLccaUS4v265SUoy1spETlgw0DoHMQOzLUrm7nSgp6XYJnx4q3Ry1mrZhw0g4ovGTjBDLOl1DOraINpzrFBSvqd020aqv0PUzmz1lQFLHqpu8OgNj8kg0wy4xR/s400/IMG_2788+%2528Copy%2529.JPG" border="0" /></a><u> For Smashed potato curry </u></div><br /><div><strong>Ingredients: </strong></div><br /><div>1. Potatos (medium size) - 5 nos (Cook the potatos in a pressure cooker for 4 whistles and peel of the skin. Smash them little with hand/spoon so the pieces are large and chunky.) </div><br /><div>2. Cooking oil - 4 tbs </div><br /><div>3. Urad dal + mustard seeds - 1tbs </div><br /><div>4. Curry leaves - 5 nos </div><br /><div>5. Crushed garlic pods - 4 nos </div><br /><div>6. Turmeric powder - 1/4 tbs </div><br /><div>7. Red chilli powder - 1 tbs </div><br /><div>8. Salt </div><br /><div><strong>Method: </strong></div><br /><div>1. Heat oil in a pan, add mustard seeds + urad dal, curry leaves, crushed garlic pods in the same order @ 30 sec interval.</div><br /><div>2. Add smashed potato, turmeric powder, red chili powder, salt and mix well. </div><br /><div>3. Sprinkle 1/4 cup of water to mix easily. </div><br /><div>4. Sprinkle chopped coriander leaves and serve hot. </div><br /><div><em><strong>Note:</strong> This potato curry is a very good combination for Curd rice/ lemon rice/ tomato rice too. </em></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com1tag:blogger.com,1999:blog-2876275071599508284.post-45437537467730784212011-03-15T15:07:00.000+05:302011-03-21T13:08:15.740+05:30FIL with sprouts - Simple spicy sprouted green moong dhal fryEverytime i am getting excited like going to visit a new born baby whenever i unbundle the sprout knot, which i tied the previous day night. This looks wonderful ryt??? I cant belive that i made this.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXJdD56-yyZwSHu1rISfbHABe3gYHW11ijqxkIClNRko0oMFZ7pNzBWKYtLESNWyT3RV-NDXDwixkZNyH-_8Vg99BNKUzLoJ92wkeMSRsbtJBSqxT27OoVx1CNnqmYmpSQI1IuBMsxVR6/s1600/IMG_2774+%2528Copy%2529.JPG"><img id="BLOGGER_PHOTO_ID_5586423555106244770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXJdD56-yyZwSHu1rISfbHABe3gYHW11ijqxkIClNRko0oMFZ7pNzBWKYtLESNWyT3RV-NDXDwixkZNyH-_8Vg99BNKUzLoJ92wkeMSRsbtJBSqxT27OoVx1CNnqmYmpSQI1IuBMsxVR6/s400/IMG_2774+%2528Copy%2529.JPG" border="0" /></a><br />Very Nutritious food for kids and expected mothers.<br /><br /><strong>To make sprouts: </strong>Soak green moong dhal in plenty of water. After 12 hours drain the water completely and bundle the lentil in a clean cloth. Tie the knot with enough space on top so that the plant can breath. Place the bundle inside a big vessel to have the environment warm. Open the bundle after 12 hours now you can see the lovely sprouts.<br />If u r planning the dish for tmrw, soak dhal today morning, drain and bundle tonight. Sprouts will be ready tmrw morning !!!<br /><br /><strong>Ingredients:</strong><br />Sprouted green moong dhal - 1 1/2 cups<br />Cooking oil - - 1 tbs<br />Red chilli powder - 1 tbs<br />Salt to taste<br />Fresh grated coconut - 4 tbs<br /><br /><strong>Preparation:</strong><br />1. Heat oil in a pan and add the sprouts. Stir fry for a min.<br />2. Add chilli powder and 1 cup of water and close the pan with lid for 15 mins. Cook in slow flame.<br />3. Add salt and grated coconut, mix well and serve hot.<br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9fC-wXYCWyKoQT7QHd3KYmj8lWUXtDeckw2lh2Ijdjy0JEKrMfM_pzW3EmnAK9OJgaaG23PpNbVQ6j54xF4ll8yXqUMsS-iO8nHDdU83tAwhEofOROJI-UTKBqAYhUcwh1P0p0nry8mQ/s1600/IMG_2781+%2528Copy%2529.JPG"><img id="BLOGGER_PHOTO_ID_5586423562435956882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9fC-wXYCWyKoQT7QHd3KYmj8lWUXtDeckw2lh2Ijdjy0JEKrMfM_pzW3EmnAK9OJgaaG23PpNbVQ6j54xF4ll8yXqUMsS-iO8nHDdU83tAwhEofOROJI-UTKBqAYhUcwh1P0p0nry8mQ/s400/IMG_2781+%2528Copy%2529.JPG" border="0" /></a> <strong><em>Note:</em></strong></p><p><em>Good combination for Rasam rice / Curd rice. </em></p><p><em>Can be served as a evening snacks also.</em></p><p><em>We can make sprouts from other lentils too like whole channa / Horse gram in the same method.</em></p>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com0tag:blogger.com,1999:blog-2876275071599508284.post-38033735671584521652011-02-14T23:26:00.000+05:302011-02-14T23:28:09.853+05:30Happy Valentine's Day !!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWDbDZIVWs_ZvrH20UftrPHUd1O2sfFoacLj8vTTEmhMFX6RgGyDM52sfhEU0U_npUlr1G6oCUGqNCbSTjZcjr0TYcQWgteCmAudIEpTnVGC9DA6IyIwf_KdPKHw_txOSLzq33X6bpoC1/s1600/valentine.jpg"><img id="BLOGGER_PHOTO_ID_5573605918760278546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 364px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWDbDZIVWs_ZvrH20UftrPHUd1O2sfFoacLj8vTTEmhMFX6RgGyDM52sfhEU0U_npUlr1G6oCUGqNCbSTjZcjr0TYcQWgteCmAudIEpTnVGC9DA6IyIwf_KdPKHw_txOSLzq33X6bpoC1/s400/valentine.jpg" border="0" /></a><br /><div></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com0tag:blogger.com,1999:blog-2876275071599508284.post-90004043777939143132011-02-14T22:40:00.000+05:302011-02-14T23:11:48.608+05:30Quick tomato gravy / தக்காளி தொக்கு<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFe4bbCcnKL9sFonv0Q9p2AxVyxjUYIAxiaOrnyDDvqvAfhxnWewBGhyErOVzTsuTM1LaHyIREP8xIc-i9bqMEvyncy7ZHYuyTJ3yeVMb8ZtaLmgiu5PTqxrCgMsh1-_FYOkDIZTceYPh/s1600/IMG_2764.JPG"><img id="BLOGGER_PHOTO_ID_5573594138918129042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFe4bbCcnKL9sFonv0Q9p2AxVyxjUYIAxiaOrnyDDvqvAfhxnWewBGhyErOVzTsuTM1LaHyIREP8xIc-i9bqMEvyncy7ZHYuyTJ3yeVMb8ZtaLmgiu5PTqxrCgMsh1-_FYOkDIZTceYPh/s400/IMG_2764.JPG" border="0" /></a> I woke up late on one lazy morning and my hubby was hurrying up to work. I dont want to send him empty stomach (he hate cereals...) and quickly prepared this side dish for dosa. mmmm.... he was very happy and had one extra dosa! As usual very simple recipe.<br /><br /><strong><em>Ingredients:</em></strong><br />Cooking oil - 2 tbs<br />Mustard seeds + urad dal - 1/2 tbs<br />Curry leaves - 5 nos<br />Onion - 1<br />Tomato - 1<br />Ginger - small piece<br />Fresh coconut - 5 tbs<br />Salt to taste<br /><br /><strong><em>Method:</em></strong><br />1. Grind onion, tomato, ginger together into a fine paste and keep aside.<br />2. In a pan heat 2 tbs oil, add mustard seeds + urad, curry leaves and grinded paste @ 30 sec interval. Saute the tomato paste at medium flame (to set down the green smell).<br />3. In the meantime grind the fresh coconut to a fine paste. add this to tomato paste and stir for 30 sec.<br />4. Add salt + one cup of water & stir well.<br />5. Close the pan with a lid and let the gravy cook for 10 mins in medium flame.<br />6. Sprinkle chopped cilantro (optional) n serve hot with dosa/idli/chappathi.ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com0tag:blogger.com,1999:blog-2876275071599508284.post-39846433698936733912010-09-01T21:06:00.001+05:302010-09-01T21:29:25.425+05:30Blessed with a Baby Girl<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0c4zRWfY6McmZV5_3MuvdjsHluDFfJ9aL8AKa6ZOcYXTSLRaE30GoK0CZbOeHQBqtIRUZMXd4WJOyfQA-vdY9EwcrEj89-CY50C-Tjy1tZVxJ9TP6NKjiO5c70lPlBxX761YRPLzoXII4/s1600/Girl-baby.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 280px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5511969621593521778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0c4zRWfY6McmZV5_3MuvdjsHluDFfJ9aL8AKa6ZOcYXTSLRaE30GoK0CZbOeHQBqtIRUZMXd4WJOyfQA-vdY9EwcrEj89-CY50C-Tjy1tZVxJ9TP6NKjiO5c70lPlBxX761YRPLzoXII4/s400/Girl-baby.jpg" /></a>A big 'Hi' to all the readers after a long time (exactly after one year ;) ). I am happy to informu all that we have been blessed with a baby girl on May 14th, 2010. Had severe Nausea till 5th month and went under C-section.....etc etc. This one year passed like one week for me. Hope ll be able to blog regularly soon.ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com1tag:blogger.com,1999:blog-2876275071599508284.post-23852383547126463722009-09-01T18:17:00.000+05:302009-09-01T19:11:17.214+05:30Bindi Masala (I call it as Yummy masala ;) ) / Okra Masala / வெண்டைக்காய் மசாலா<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj090vJu7D6SRY99wayNmQN7xigP5eke36d1eHs0b1N9n8it0Z14L4EJ2Pwsd49_kTx2LACT7erxk2HnBuswchfnzacMDE5Ef7olpzsETgJRwVru5DPRLxMhTnNdMiaj5Y1L3qIeU5r9PMO/s1600-h/IMG_1954.JPG"><img id="BLOGGER_PHOTO_ID_5376480700772422802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj090vJu7D6SRY99wayNmQN7xigP5eke36d1eHs0b1N9n8it0Z14L4EJ2Pwsd49_kTx2LACT7erxk2HnBuswchfnzacMDE5Ef7olpzsETgJRwVru5DPRLxMhTnNdMiaj5Y1L3qIeU5r9PMO/s400/IMG_1954.JPG" border="0" /></a> Its my favourite recipe. Easy to prepare - Medium spicy - very tasty dish. Goes well with chappathi, Sambar rice or Plain rice. Kids may like it very much.<br /><br /><strong><em>Ingredients:</em></strong><br />1. Vendaikka / Bindi / Okra - 1/2 kg or 1 pack<br />2. Cooking oil - 4 tbs<br />3. Mustard seeds + urad dal - 1/2 tbs<br />4. Curry leaves - 5 nos<br />5. Big Onion - 1 no - chopped<br />6. Tomato - 1 - chopped<br />7. Garam masala - 2 tbs<br />8. Dhania / Coriander powder - 2 tbs<br />9. Red chili powder - 1 tbs<br />10. Salt to taste<br />11. Cashew nuts - 6 to 8 nos<br />12. Grated fresh coconut - 1/2 handful<br /><br /><strong><em>Method:</em></strong><br />1. Soak cashew nuts in warm water. Do this as a first step of preparing the dish.<br />2. Wash whole Okras, dry & cut them into small pieces. Usually i used to wash the vegetable and spread it on a newspaper overnight. If you are using a frozen okra pack, keep the washed vegetable in air for atleast 30 mins.<br />3. Heat 2 tbs oil in a non stick pan and saute the okra till the sticky liquid from it vanishes. Keep this aside. (you dont have to stir the vegetable continously for this. Once in every 5 mins gently stir).<br />4. Heat 2 tbs oil in a pan. Add mustard seeds + urad dal, Curry leaves and onion @ 30 sec interval. Cook till onion turns transparent. Now add chopped tomato and cook till its smashed. Now add sauted okra and add all powders + salt. Cook in medium flame for 10 mins.<br />5. Grind the soaked cashew nuts and grated coconut together into a fine paste. Add 2 tbs of water if required. Add this paste to okra and cook for 10 more mins.<br />Serve hot.ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com0tag:blogger.com,1999:blog-2876275071599508284.post-50173713852631903262009-08-31T18:14:00.000+05:302009-09-01T18:17:22.215+05:30Spinach - scrambled egg masala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xTw8AxC4isFsmNbpvq4XIQ81XNrf1hPcX7TjH9PGeAPpPy6CrnhWfzWDq_rBVXgRE6PJs5QgwZ6qxwi141nk-MksOEwfmeC0nCCsr43cs2mFA_M-9XFY__wl1zqAXkXuO_jEOiOiI-Hz/s1600-h/IMG_1919.JPG"><img id="BLOGGER_PHOTO_ID_5376108237909957794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xTw8AxC4isFsmNbpvq4XIQ81XNrf1hPcX7TjH9PGeAPpPy6CrnhWfzWDq_rBVXgRE6PJs5QgwZ6qxwi141nk-MksOEwfmeC0nCCsr43cs2mFA_M-9XFY__wl1zqAXkXuO_jEOiOiI-Hz/s400/IMG_1919.JPG" border="0" /></a> Medium spicy side dish, goes well with chappathi, Toasted Bread, Sambhar rice and plain rice. For those who dont like spinach dal, can try this one.<br /><br /><strong><em>Ingredients:</em></strong><br />1. Egg - 2 nos<br />2. Cooking oil - 2 tbs<br />3. Mustard seeds + urad dal - 1/2 tbs<br />4. Saunf / Sombu - 1/4 tbs<br />5. Curry leaves - 4 nos<br />6. Onion - chopped - 1 handful<br />7. Tomato - chopped - 1/2 handful<br />8. Turmeric powder - pinch<br />9. Red chili powder - 1 tbs<br />10. Garam masala - 1 tbs<br />11. Salt to taste<br />12. Spinach - Washed and finely chopped (amount - as you wish)<br />13. Lemon juice - 1 tbs (optional)<br /><br /><strong><em>Method:</em></strong><br />1. Heat cooking oil in a pan and add mustard seeds, urad dal, saunf, curry leaves, onion @ 30 sec interval in the same order. Saute the onion till its transparent. Now add the chopped spinach and saute well till the green smell goes off.<br />2. Once the spinach reduces 3/4th of its volume add chopped tomato and saute till its smashed. Now add 1/2 to 3/4 cup water, turmeric powder, red chili powder, garam masala and cook till the gravy boils.<br />3. At this point break the eggs one by one and pour into the gravy. Add salt at this stage & stir well. In medium flame cook till the gravy thickens. Switch off the stove and sprinkle the lemon juice. Serve hot with chappathi or Bread Toast.<br /><br /><em><strong>Note: -</strong> I have prepared this dish very thick. If you are planning to serve with plain rice add some more water and stop cooking when the dish is in gravy consistency.</em>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com2tag:blogger.com,1999:blog-2876275071599508284.post-68787665910249378642009-08-25T18:44:00.000+05:302009-08-27T09:57:43.852+05:30Healthy rava idli (ரவா இட்லி)/ Semolina-vegetable steamed cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsktV4jzpNCtw_vvZyaw-vmdleKW3Rv8Ox4yrzZQVefrqOT1LBmmViMfntoA97Ng3ZJ662jq5875fUVnOOTCRF8odhkKFIWfyk-o0cOYAcq-JrzJHri2ap8kG4FMhyq-XDQY1MdDSpXSD0/s1600-h/IMG_1891.JPG"><img id="BLOGGER_PHOTO_ID_5373890536115107298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsktV4jzpNCtw_vvZyaw-vmdleKW3Rv8Ox4yrzZQVefrqOT1LBmmViMfntoA97Ng3ZJ662jq5875fUVnOOTCRF8odhkKFIWfyk-o0cOYAcq-JrzJHri2ap8kG4FMhyq-XDQY1MdDSpXSD0/s400/IMG_1891.JPG" border="0" /></a><strong>Rava idli</strong> - one of my hubby's favourite. I would say its a healthy breakfast especially for kids.For those who doesnt under the term <strong><u><span style="color:#99ff99;"><a href="http://www.answers.com/topic/idli"><em>idli</em></a></span></u></strong> , dont miss to click the link.<br /><br /><strong><em>Ingredients:</em></strong><br /><strong><em>To saute:</em></strong><br />1. Rava/semolina - 1 1/2 cups (this holds good for 2 people)<br />2. Cooking oil - 1 tbs<br />3. Perungayam / Hing / Asafoetida - pinch<br />4. Mustard seeds + urad dal - 1/2 tbs<br />5. Green chilli - 2 nos - finely chopped<br />6. Ginger - small piece - finely chopped<br />7. Curry leaves - 6 nos<br />8. Peanuts / Cashew nuts - 1/2 handful (optional)<br /><strong><em>To cook:</em></strong><br />1. Yogurt / Curd - 1 cup<br />2. Baking powder - a pinch<br />3. Grated carrot - 1/2 cup (you can use ur choice of grated vegetables cabbage, chopped - half cooked brocolli or cauliflower) - make sure vegetables quantity doesnt exceed 1/2 of the quantity of semolina.<br />4. Cilantro - chopped<br />5. Salt and water - as required<br /><strong><em>To Garnish</em></strong><br />1. Sliced tomato<br />2. Chopped cilantro<br /><br /><strong><em>Method:</em></strong><br />1. Heat cooking oil in a pan, add mustard seeds + urad dal, hing, nuts, curry leaves, chilli, ginger one by one (dont change this order). Once the nuts are golden brown add rava / semolina and saute till nice aroma comes. Allow this to cool down.<br />2. <strong>Batter preparation</strong>- To the sauted rava add all the ingredients mentioned under <strong><em>To cook </em></strong>together, mix and keep this batter aside for 30-40 mins. If required add water while soaking. Make sure no excess liquid remains on top. Beat the batter well after 30 mins.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_UGJyg_bPKXpuJqpTzeVIKP7VCq2DhHZB9iTEUTExmIhIysX2gnkuzfYvQ4RNciXsKTqQZYQr1hOOsWU5VkR-BF13v18aqGVww4ZonIFCB_FknRGtfRxwaRwTEGwl9kryWiqyL8gZCs5/s1600-h/Rava-idly+%5B50%25%5D.jpg"><img id="BLOGGER_PHOTO_ID_5373890390527171730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 179px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_UGJyg_bPKXpuJqpTzeVIKP7VCq2DhHZB9iTEUTExmIhIysX2gnkuzfYvQ4RNciXsKTqQZYQr1hOOsWU5VkR-BF13v18aqGVww4ZonIFCB_FknRGtfRxwaRwTEGwl9kryWiqyL8gZCs5/s400/Rava-idly+%5B50%25%5D.jpg" border="0" /></a> 3. Grease the idli plate with a drop of cooking oil, place the garnishing and pour the idli batter into the mould (as shown above). Cook the idli in steam for 10 - 15 mins (Rava idli takes bit more time to get cook).<br />4. Serve hot with chuttney / sambar / idli podi. Enjoy!!!!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpb1rVLpr4GuFtznxS4uVMRgmglIEDsWHT4Sfl2vwyZORhyKcrtVk308y6W6SjJihGaNtx2-nt815bKHaUKU2ItKCuREjBWQ8-abvVPh3YdBtZ47iA8acToEznAQxWI0-0hyxcp-KEdQSR/s1600-h/IMG_1889+%5B50%25%5D.JPG"><img id="BLOGGER_PHOTO_ID_5373890218787432098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpb1rVLpr4GuFtznxS4uVMRgmglIEDsWHT4Sfl2vwyZORhyKcrtVk308y6W6SjJihGaNtx2-nt815bKHaUKU2ItKCuREjBWQ8-abvVPh3YdBtZ47iA8acToEznAQxWI0-0hyxcp-KEdQSR/s400/IMG_1889+%5B50%25%5D.JPG" border="0" /></a> </div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com2tag:blogger.com,1999:blog-2876275071599508284.post-43479951673863482882009-08-24T10:03:00.000+05:302009-08-24T10:27:51.536+05:30Modhakam - Ganesha chadhurthi special<a href="http://en.wikipedia.org/wiki/Ganesh_Chaturthi"><img id="BLOGGER_PHOTO_ID_5373385309260044482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtXt0FAJmsvwzgLsXVILe5exUWSmTC77VKS6uMHcXTF2kYF8AWssnfM4XkvukZmcHb7ru1uhfLRSBwgLXyrqTDsTeg1f5cyNLkLxGuK01N1I9jasS0o56kC6xs1oxaD8DFAuJ1-FGhcZZ/s400/Lord_Ganesh.jpg" border="0" /><strong><u><em> Ganesha chadhurthi</em></u></strong></a> - Birthday of Lord Vinayaka.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0y8Wyr7ta3IvHaZTD0SnC9iL8Mu_AbT1m1tVTEFcuTIQ9CYEBZQ9K5w6RMWg8LTb91QYGFGK-yeAg6-T2AVdXpUodd1REdnr988gl4ApWH1-YZxblQaoDgl5cvtSpbjPKL-5OAbSxT6yZ/s1600-h/IMG_1906.JPG"><img id="BLOGGER_PHOTO_ID_5373385094505769810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0y8Wyr7ta3IvHaZTD0SnC9iL8Mu_AbT1m1tVTEFcuTIQ9CYEBZQ9K5w6RMWg8LTb91QYGFGK-yeAg6-T2AVdXpUodd1REdnr988gl4ApWH1-YZxblQaoDgl5cvtSpbjPKL-5OAbSxT6yZ/s400/IMG_1906.JPG" border="0" /></a> Modhakam - Considered to be the favourite dish of Lord Ganesha. Hope kids will like this dish very much...</div><div> </div><div><strong>Ingredients:</strong></div><div>1. Rice flour - 1 cup</div><div>2. Channa dal / Kadala paruppu - 1/2 cup </div><div>3. Finely chopped fresh coconut - 1/2 cup</div><div>4. Grated Jaggery - 1/2 cup </div><div>5. Ghee - 1/2 tbs</div><div>6. Salt - as required</div><div>7. Cardomom powder - pinch</div><div> </div><div></div><div><strong>Method:</strong></div><div>1. Wash & soak the channa dal in water for 30 mins and half cook it in 1 cup of water. Drain water completely & Use this drained water for making the dough later. Grind the half cooked channa with a pinch of cardamom powder & keep this aside.</div><div>2. Heat 1/2 tbs ghee in a pan and saute the chopped coconut in it. </div><div>3. Now add all the ingredients together and make a soft dough out of it. Use the water drained from channa for making the dough.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHizxJkys2A_54nW6EbIDWTL0SUr38F9i-ANVzh2QmUIV3Mq5w80iW3SyDuLGb4OBf5a61e9xx-m3JyL4PT3oGtzJBdcSzTch9RjTSmA1x8T8AwKd6Oc5mYv2oFVy4T7cD2H4YBwen47nO/s1600-h/IMG_1905.JPG"><img id="BLOGGER_PHOTO_ID_5373385187503627058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHizxJkys2A_54nW6EbIDWTL0SUr38F9i-ANVzh2QmUIV3Mq5w80iW3SyDuLGb4OBf5a61e9xx-m3JyL4PT3oGtzJBdcSzTch9RjTSmA1x8T8AwKd6Oc5mYv2oFVy4T7cD2H4YBwen47nO/s400/IMG_1905.JPG" border="0" /></a> 4. Make small balls from the dough and cook in steam (idly maker) for 10 mins. Serve hot.ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com2tag:blogger.com,1999:blog-2876275071599508284.post-25450098339922586662009-08-13T19:40:00.000+05:302009-08-13T20:09:00.461+05:30Rava paniyaram / Semolina deep fried sweet bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZq2zxyQDMFm0UMeHtGyVgAzac2Ve8GZABWoNuyYGiDtpt7v3ObWJCHBixdeh81GZI7l5-E5VFPT7rkbf_U8ZTBEMx2VLmh2OnhQrbDOQnoOHCtczxCp8kM-c3UEu4wne43DbndGb9pqq/s1600-h/Baby+krishna.jpg"><img id="BLOGGER_PHOTO_ID_5369453694058679778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZq2zxyQDMFm0UMeHtGyVgAzac2Ve8GZABWoNuyYGiDtpt7v3ObWJCHBixdeh81GZI7l5-E5VFPT7rkbf_U8ZTBEMx2VLmh2OnhQrbDOQnoOHCtczxCp8kM-c3UEu4wne43DbndGb9pqq/s400/Baby+krishna.jpg" border="0" /></a> Its <a href="http://www.krishnajanmashtami.com/janmashtami-festival.html"><strong><em>Gokulastami</em></strong></a> today - Birthday of lord krishna.<br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIDzzQADdm4Owl2j8MmkFvmnm8muBkhUwaLtj_ORerl8pc6pj9DEVXuTxWuwFKrgc5my6zF-4efiCFmEGwD3dNuNP_eF4TZ4j_8yuXzrN1BuEmLGn8T6g6WRVvze7n_tVKPWhsWPWLXZI/s1600-h/IMG_1871.JPG"><img id="BLOGGER_PHOTO_ID_5369451430132154450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIDzzQADdm4Owl2j8MmkFvmnm8muBkhUwaLtj_ORerl8pc6pj9DEVXuTxWuwFKrgc5my6zF-4efiCFmEGwD3dNuNP_eF4TZ4j_8yuXzrN1BuEmLGn8T6g6WRVvze7n_tVKPWhsWPWLXZI/s400/IMG_1871.JPG" border="0" /></a> This is a sweet recipe. Maximum cooking time is 30 mins. Can be served as a snack. I used to prepare this recipe for Gokulastami.</div><div> </div><div></div><div></div><div><strong><em>Ingredients:</em></strong></div><div>1. Semolina / Rava - 1 cup</div><div>2. Maida / All purpose flour - 1/2 cup</div><div>3. Baking soda - pinch</div><div>4. Jaggery - 3/4 cup (can use powdered sugar also)</div><div>5. Cardamom powder - pinch </div><div>6. Oil for deep frying </div><div><br /></div><div><strong><em>Method:</em></strong></div><div>1. Soak all the ingredients with 1 cup water for 20 mins (there should be <u>no </u>excess water after soaking). </div><div>2. Beat well the soaked ingredients into a thick batter shown below.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Gfd6FpBg9und4tSzyb2Y1MuNgDCNCeGl_pgfQgYKue0KfZ_82ehIDnB23pKoyxG7Y4c-JdhPhCvsKbMMAvqRAzkRUiMkQErIjJOnOy4bAIJIN7O5LPGhohnM_SO-t3Ma87MljzJXdGCE/s1600-h/IMG_1869.JPG"><img id="BLOGGER_PHOTO_ID_5369451537720668146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Gfd6FpBg9und4tSzyb2Y1MuNgDCNCeGl_pgfQgYKue0KfZ_82ehIDnB23pKoyxG7Y4c-JdhPhCvsKbMMAvqRAzkRUiMkQErIjJOnOy4bAIJIN7O5LPGhohnM_SO-t3Ma87MljzJXdGCE/s400/IMG_1869.JPG" border="0" /></a> 3. Heat oil in a pan for deep frying. Scoop up the batter and pour into the oil one by one. Fry till all sides are golden brown. Serve hot :P<br /><br /><div></div></div>ChitraKrishnahttp://www.blogger.com/profile/02023419187946572164noreply@blogger.com3