tag:blogger.com,1999:blog-45619760748282331172024-03-05T05:38:28.278-08:00Welcome to Prameela's KitchenSimple,Exotic,Traditional and Fusion Vegetarian Recipes for Healthy LivingPrameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-4561976074828233117.post-36055998455006901222018-04-04T11:37:00.000-07:002018-04-04T11:44:37.268-07:00Uppu Huli Dosa/ Patrode Dosa / Spicy Dosa [ Traditional Dish of Udupi]<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSLBTy5BE2DiotF6wUC_mQ2am6bvVkOzCodrULZoLOeA4UvamzfF4f3JLmmIjfXPIFAn-lgKqc6lmXevGL_o9Q5PSWSvwde7nZ-HXC8fO7VwcHmOz4m3Qm-Yhmfnlh0zaBPQc-iR0glg/s1600/Photo+Collage+Maker_fbQSjQ.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSLBTy5BE2DiotF6wUC_mQ2am6bvVkOzCodrULZoLOeA4UvamzfF4f3JLmmIjfXPIFAn-lgKqc6lmXevGL_o9Q5PSWSvwde7nZ-HXC8fO7VwcHmOz4m3Qm-Yhmfnlh0zaBPQc-iR0glg/s640/Photo+Collage+Maker_fbQSjQ.png" width="640" /></a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Uppu Puli Dosa is all
time favorite of my family. Spicy batter is prepared using rice,
tamarind,jaggery,coconut and fresh roasted spices. Spicy n Flavourful
dosa can be prepared using this batter.To the same spicy batter vegetables like Ridge gourd, Potato, Onion, Cabbage, zucchini can be mixed and
healthy vegetable dosa can be made out of it too.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Fermentation is not
required for this recipe</b>.Spicy batter can be
stored in refrigerator and has to be consumed within 5 days.Using this batter I
celebrate "Uppu Huli Dosa Week" at home by preparing one day
potato dosa, next day onion dosa ... goes on and on...<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>How/When to Serve
?</i></b><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Enjoy as <b>breakfast </b>along
with grated jaggery and fresh butter on top.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serve this as heavy
healthy evening <b>snack </b>for kids. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serve potato spicy dosa /ridge gourd
spicy dosa /zucchini spicy dosa as a <b>side dish</b> along with hot rice,<span style="color: blue;"><a href="http://www.prameelaskitchen.com/2015/08/udupi-saaru-udupi-rasam.html" style="color: blue;">rasam</a><span style="color: blue;"> </span><span style="background-color: white;">and spoonful of coconut oil</span></span>.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>First let us look at how
to prepare the uppu huli dosa batter (spicy dosa batter) ? <o:p></o:p></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b><o:p></o:p></span></div>
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1 cup broken rice/dosa rice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp turmeric powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">one medium lemon size -
tamarind</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">3-4 tbsp grated jaggery<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup fresh grated
coconut<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">salt to taste <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">oil for dosa preparation<o:p></o:p></span></div>
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<i style="font-family: "Trebuchet MS", sans-serif;"><b>for roasting:</b></i></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">7-8 dry red chilly (adjust according to your spice level)<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6 tsp coriander seeds<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 tsp urad dal<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tsp channa dal/bengal
gram<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp methi
seeds/fenugreek<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp cumin seeds/jeera<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1-2 tsp cooking oil<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>How to Prepare ?</b></span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Wash and soak the rice for 1-2 hours.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Using little oil, roast all the ingredients mentioned under "for roasting" till you get nice aroma.( Please don't burn the spices) one after another. Let it cool down completely.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Drain the rice and transfer it into a mixie jar. Now add in all the roasted spices, tamarind, jaggery, salt, turmeric powder and coconut into the same jar. Using sufficient water grind everything into a smooth batter.( Consistency should be like pakoda batter, neither too thin nor too thick). Check for the salt again and adjust.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-aInag5TNt1CnwPqohsOj3TGPPULa9bpVJnnMQGhkJShzvGxxU0ZkkRbzErGwjoeCPvDh3r2ZprrpLs_KC8GjNRSPSgQIhZZii_njaZTANiC9MlIJco7pWdJ-D8Ph9rn-5OUaui-j2o/s1600/IMG_20151030_163008%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1600" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-aInag5TNt1CnwPqohsOj3TGPPULa9bpVJnnMQGhkJShzvGxxU0ZkkRbzErGwjoeCPvDh3r2ZprrpLs_KC8GjNRSPSgQIhZZii_njaZTANiC9MlIJco7pWdJ-D8Ph9rn-5OUaui-j2o/s320/IMG_20151030_163008%257E2.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Now we are done with spicy batter preparation.Let us proceed to see how to prepare plain spicy dosa and veggie dosas?</i></b></span><b><i><br /></i></b><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><i>1) How to Prepare Uppu Huli </i></span><span style="font-family: "trebuchet ms" , sans-serif;"><i> Dosa /</i></span></b><b style="font-family: "trebuchet ms", sans-serif;"><i>plain spicy dosa</i></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><i> without veggies?</i></span></b></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Add water to the batter and get the consistency of normal dosa batter.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Heat the dosa pan and grease with one tsp of oil.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Once the pan is hot enough, pour a ladle full of batter in the center of the pan.Spread in a circular motion to form a dosa of circular shape.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can also make the batter very thin and pour like neer dosa.</span></li>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">2) <i>How to Prepare <a href="http://www.prameelaskitchen.com/2018/04/spicy-potato-dosa-uppu-huli-potato-dosa.html">Potato Spicy Dosa</a>, </i></span><span style="font-family: "trebuchet ms" , sans-serif;"><i><a href="http://www.prameelaskitchen.com/2018/04/spicy-ridgegourd-dosa-uppu-huli.html">Ridge Gourd Spicy Dosa</a> ?</i></span></b></div>
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<b>3) <span style="font-style: italic;"> H<span style="font-family: "trebuchet ms" , sans-serif;">ow to Prepare <a href="http://www.prameelaskitchen.com/2018/04/spicy-onion-dosa-uppu-huli-erulli-dosa.html">Onion Dosa</a> and </span></span><span style="font-family: "trebuchet ms" , sans-serif;"><i><a href="http://www.prameelaskitchen.com/2018/04/spicy-cabbage-dosa-uppu-huli-cabbage.html">Cabbage Dosa </a>?</i></span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><i>Tips /Alternative:</i></span></b></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">You can use 2-3 table spoon of sambar powder instead of roasted spices while grinding as a shortcut.</span></li>
<li style="font-family: "times new roman"; line-height: normal;"><span style="font-family: "trebuchet ms" , sans-serif;">I have seen my aunt preparing </span><b style="font-family: 'Trebuchet MS', sans-serif;">mixed vegetable dosa</b><span style="font-family: "trebuchet ms" , sans-serif;"> too. You can do so by mixing grated carrot, grated cabbage,and fine chopped onion into the batter.</span></li>
<li style="font-family: "times new roman"; line-height: normal;"><span style="font-family: "trebuchet ms" , sans-serif;">You can add chopped methi leaves to the batter and can prepare <b>methi leaves spicy dosa </b>too<b>.</b></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">I have also seen friend of mine, grinds 1-2 onions along with other ingredients in the beginning it self while preparing the spicy batter.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">By mistake if you have added more water and the batter is too thin , then add in 2-3 tbsp of rice flour to make the batter thick. </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">I usually use iorn dosa pan and its very good for health. </span></li>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><b>Thanks for going through my recipe , your feed back is always welcome :-)</b></span><span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15.4px;">.<b>Kindly share the recipe with your friends and family if you like it.</b></span></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-8502649990982560682018-04-04T11:36:00.001-07:002018-04-04T11:39:43.722-07:00Spicy RidgeGourd Dosa ( Uppu Huli HeereKai Dosa ) <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbIZXu0GpjL759uHJc12ffcEf1GoesUCU_0FRNpr71tuJqc1FDacCXw36xlC-u1nFXpyhtHVWA0RE27Az_aUmbtWN7w09YWOBG0UucGhZy2KV9RjfcoyjzQujgyGzrBZD9DdS6Fss7qA/s1600/Photo+Collage+Maker_tt3ZTW.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbIZXu0GpjL759uHJc12ffcEf1GoesUCU_0FRNpr71tuJqc1FDacCXw36xlC-u1nFXpyhtHVWA0RE27Az_aUmbtWN7w09YWOBG0UucGhZy2KV9RjfcoyjzQujgyGzrBZD9DdS6Fss7qA/s400/Photo+Collage+Maker_tt3ZTW.png" width="400" /></a><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b><span style="font-family: "trebuchet ms" , sans-serif;">2-3 cups of<b><a href="http://www.prameelaskitchen.com/2018/04/uppu-huli-dosa-patrode-dosa-spicy-dosa.html"> spicy uppu huli dosa batter</a></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 medium size ridge gourd/ zucchini</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">water as required</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">oil to prepare dosa</span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><i>How to Prepare ?</i></span></b></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Peel the outer skin of ridge gourd. Now chop them into thin slices. Drop these slices into the batter.</span>Heat the dosa pan and grease with one tsp of oil.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm1WBLVCXl8sApq8yHLGRSItEnjxdXj3YeKw5u4oAwgMAGeNh6zApOJjaK3rmKQEXZddXIReYthyphenhyphenC5nQmUwUpBCS-NgdTWstHMX_jCfZB3S9xP-kDUhn8Pr_QHpxbz3un8LOwR6muHGE/s1600/IMG_20151104_070354%257E2+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1595" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm1WBLVCXl8sApq8yHLGRSItEnjxdXj3YeKw5u4oAwgMAGeNh6zApOJjaK3rmKQEXZddXIReYthyphenhyphenC5nQmUwUpBCS-NgdTWstHMX_jCfZB3S9xP-kDUhn8Pr_QHpxbz3un8LOwR6muHGE/s320/IMG_20151104_070354%257E2+-+Copy.jpg" width="320" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Once the pan is hot enough, Dip the potato slices in the batter and place them on the pan one after another. Form a circular shape like dosa. At this stage, if you see gaps in between the slices on the pan, Fill in the gaps using 1-2 tsp of batter.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVtRxgoldE7HpUVj3HZ96MUF9jfQoWiK5Y8V2ZMMGh6SKpCsoHuW_jfXStiJ2DH3fB7nzWahfoRx-HTHwhyxnt8A3Yj5PGtQKo_i_ufQlqQNIGzuvNyH6HEx3SXvYJbyfIu4GqSXpQgM/s1600/IMG_20151104_070458%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1207" data-original-width="1600" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVtRxgoldE7HpUVj3HZ96MUF9jfQoWiK5Y8V2ZMMGh6SKpCsoHuW_jfXStiJ2DH3fB7nzWahfoRx-HTHwhyxnt8A3Yj5PGtQKo_i_ufQlqQNIGzuvNyH6HEx3SXvYJbyfIu4GqSXpQgM/s320/IMG_20151104_070458%257E2.jpg" width="320" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Cook the dosa by covering the lid in a medium flame.After a 1-2 minutes, add 1 tsp of oil,flip the dosa and cook the other side too. M</span><span style="font-family: "trebuchet ms" , sans-serif;">ake sure potato is cooked nicely.<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><b>Thanks for going through my recipe , your feed back is always welcome :-)</b></span><span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15.4px;">.<b>Kindly share the recipe with your friends and family if you like it.</b></span></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-24170363919742319882018-04-04T11:36:00.000-07:002018-04-06T10:25:15.739-07:00Spicy Cabbage Dosa (Uppu Huli Cabbage Dosa )<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 cups of<b> <a href="http://www.prameelaskitchen.com/2018/04/uppu-huli-dosa-patrode-dosa-spicy-dosa.html">spicy uppu huli dosa batter</a></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b> <a href="http://www.prameelaskitchen.com/2018/04/uppu-huli-dosa-patrode-dosa-spicy-dosa.html">[click here to check "How to prepare uppu huli batter ? "]</a></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup of finely chopped cabbage</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">water as required</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">oil to prepare dosa</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;"><i>How to Prepare</i></span><span style="font-family: "trebuchet ms" , sans-serif;"><i> ?</i></span></b><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Finely chop cabbage into small pieces. Add these veggies into the batter. Add in adequate water to make the batter very thin.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tdAxZVdK8RFJ6nq8zeKvM9-gviw4Qjaq6UnGDoFbiRIrHeGiFsmeNT1dP4_0De7uHin965j2G6QMR71s3e63LzLIA0O1Rnvc4GcEODuzVB8WJWuI-JXFtSSIwrO6AfabLu6gp6wt42U/s1600/IMG_20151102_075819%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1222" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tdAxZVdK8RFJ6nq8zeKvM9-gviw4Qjaq6UnGDoFbiRIrHeGiFsmeNT1dP4_0De7uHin965j2G6QMR71s3e63LzLIA0O1Rnvc4GcEODuzVB8WJWuI-JXFtSSIwrO6AfabLu6gp6wt42U/s320/IMG_20151102_075819%257E2.jpg" width="244" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Heat the dosa pan and grease with one tsp of oil.</span><span style="font-family: "trebuchet ms" , sans-serif;">Once the pan is hot enough,take a ladle full of batter and just pour on the pan like neer dosa. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrvF7sRl8L0lqKZ9Xe1KLGGYl34aVFaaURiu8K9m_XQFV3xm0dmoURjE9N7AclWakSRBT-0fFJs6cTQBVFqsLg_0PS5nV8GpufLZFvUM3JVMfjRh6pnoeVOULYL2BKZDvczXpxVECqk8/s1600/IMG_20151102_080251%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1568" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrvF7sRl8L0lqKZ9Xe1KLGGYl34aVFaaURiu8K9m_XQFV3xm0dmoURjE9N7AclWakSRBT-0fFJs6cTQBVFqsLg_0PS5nV8GpufLZFvUM3JVMfjRh6pnoeVOULYL2BKZDvczXpxVECqk8/s320/IMG_20151102_080251%257E2.jpg" width="313" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Cook the dosa by covering the lid in a medium flame.After a 1 minute, add 1 tsp of oil ,flip the dosa and cook the other side too. M</span><span style="font-family: "trebuchet ms" , sans-serif;">ake sure veggies are cooked nicely. <div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><b>Thanks for going through my recipe , your feed back is always welcome :-)</b></span><span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15.4px;">.<b>Kindly share the recipe with your friends and family if you like it.</b></span></div>
Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-59314959155380614772018-04-04T11:35:00.000-07:002018-04-04T11:40:50.428-07:00Spicy Potato Dosa ( Uppu Huli Potato Dosa ) <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b>
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 cups of<b> <a href="http://www.prameelaskitchen.com/2018/04/uppu-huli-dosa-patrode-dosa-spicy-dosa.html">spicy uppu huli dosa batter</a></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 medium size potatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">water as required</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">oil to prepare dosa</span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></b>
<b><span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></b>
<b><span style="font-family: "trebuchet ms" , sans-serif;"><i>How to Prepare ?</i></span></b></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Peel the outer skin of Potato. Now chop them into thin slices. Drop these slices into the batter.</span>Heat the dosa pan and grease with one tsp of oil.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikbVSIQEh5G_faqaEHy4VFUQtEWmkB3BbK9s4p6SvyiQfvlVPw6M9fAT4q17W_ydu2J4jq0g_wTuvIV8xWwyyRZ7uCkTf2h-rhtT_Y-JsfI04lCtqSOIYgpzBB_laR3Yn4ASKj7SCnNo/s1600/IMG_20151030_165558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1186" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikbVSIQEh5G_faqaEHy4VFUQtEWmkB3BbK9s4p6SvyiQfvlVPw6M9fAT4q17W_ydu2J4jq0g_wTuvIV8xWwyyRZ7uCkTf2h-rhtT_Y-JsfI04lCtqSOIYgpzBB_laR3Yn4ASKj7SCnNo/s320/IMG_20151030_165558.jpg" width="237" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Once the pan is hot enough, Dip the potato slices in the batter and place them on the pan one after another. Form a circular shape like dosa. At this stage, if you see gaps in between the slices on the pan, Fill in the gaps using 1-2 tsp of batter.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Cook the dosa by covering the lid in a medium flame.After a 1-2 minutes, add 1 tsp of oil,flip the dosa and cook the other side too. M</span><span style="font-family: "trebuchet ms" , sans-serif;">ake sure potato is cooked nicely.</span></span><span style="font-family: "trebuchet ms" , sans-serif;"> <div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><b>Thanks for going through my recipe , your feed back is always welcome :-)</b></span><span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15.4px;"><span style="background-color: white;">.</span><span style="background-color: white;"><b>Kindly share the recipe with your friends and family if you like it .</b></span></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><br /></span></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-45109882968725351592018-04-04T11:34:00.000-07:002018-04-18T09:06:09.045-07:00Spicy Onion Dosa (Uppu Huli Erulli Dosa )<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 cups of<b> <a href="http://www.prameelaskitchen.com/2018/04/uppu-huli-dosa-patrode-dosa-spicy-dosa.html">spicy uppu huli dosa batter</a></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">[<a href="http://www.prameelaskitchen.com/2018/04/uppu-huli-dosa-patrode-dosa-spicy-dosa.html"> click here for recipe of spicy batter (uppu huli batter) </a>]</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup of finely chopped Onion</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">water as required</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">oil to prepare dosa</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><b><span style="font-family: "trebuchet ms" , sans-serif;"><i>How to Prepare</i></span><span style="font-family: "trebuchet ms" , sans-serif;"><i> ?</i></span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;"> Add finely chopped onion into the batter.Add in adequate water to make the batter very thin.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Heat the dosa pan and grease with one tsp of oil.</span><span style="font-family: "trebuchet ms" , sans-serif;">Once the pan is hot enough,take a ladle full of batter and just pour on the pan like neer dosa.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Cook the dosa by covering the lid in a medium flame.After a 1 minute, add 1 tsp of oil ,flip the dosa and cook the other side too. M</span><span style="font-family: "trebuchet ms" , sans-serif;">ake sure chopped onion is cooked nicely.</span></li>
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<b>Notes/Alternatives:</b></div>
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<ul style="text-align: left;">
<li>You can grind 2-3 onions and add it to the batter instead of adding chopped onions. If you do so,you can keep consistency of the batter as normal dosa batter.</li>
<li>Make sure you pour the dosa like neer dosa ( splashing the batter all over the pan to make thin dosa( pan cake) ) if you make the batter very thin.</li>
<li>Mix 2-3 tbsp of rice flour to the batter if the dosas are not coming up smoothly.</li>
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</span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><b>Thanks for going through my recipe , your feed back is always welcome :-)</b></span><span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15.4px;">.<b>Kindly share the recipe with your friends and family if you like it.</b></span><br />
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-48612323585243152322017-08-19T11:36:00.000-07:002017-08-19T11:52:19.412-07:00Chole / Chickpea Curry ( North Indian Style) /Chana Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">This is a north Indian (punjabi) style spicy curry prepared using chickpea.Chickpea is cooked in tomato gravy along with many spices in this recipe. Combination of spices used here are black salt,garam masala,dry mango powder etc really gives a special flavor, dark brown color and special taste to this dish. Chana Masala / Chole is usually served with puris, baturas or with any other type of Indian breads. You can also serve this with hot steamed rice. Make sure you serve it with fresh veggie salad to make the meal complete and colorful.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>My thoughts around this dish : </b>I had a chole in many south Indian restaurants and found that onion and garlic has been used in the preparation. But when I read about this dish in the internet,realized that authentic punjabi chole is a satvik recipe. Of course serving this curry along with raw onion slices is completely optional. When I tried, it tasted heaven to me.In some cases, Avoiding Onion and Garlic in the dish makes us enjoy the aroma of the other ingredients used in the preparation exclusively. Do you Agree ? :-)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.6px; text-align: justify;">Happy Cooking ! </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.6px; text-align: justify;"><b>Ingredients:</b></span></span><br />
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup Kabuli Chana (Chickpeas)</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp cumin seeds</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp grated ginger</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">2-3 tomatoes, pureed</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 bay leaf</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1-2 tsp cooking oil </span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp turmeric powder</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp dry mango powder ( amchur powder )</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp garam masala powder</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp coriander powder</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp red chilli powder (adjust according to your spice level)</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp black pepper powder</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp black salt (kala namak)</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">salt to taste</span></span></div>
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<span style="background-color: white; font-size: 15.6px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp finely chopped coriander leaves</span></span></div>
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<b style="font-size: 15.6px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">How To Prepare ?</span></b><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15.6px;">Soak the washed Chickpeas overnight ( at least for 8-10 hours). Morning drain the water and cook the chickpeas by adding little salt and required water to it until it is soft. [ when you press a chickpea between your fingers it should break easily].Use either pressure cooker or big sauce pan to cook the chickpeas. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-GbPKOlgolLotWg7H8RmQmhaoukFXrQPojJqrpt64fqljwYiNXQ1CPM9pxSCcH_WUA2y3LEMe6Egrppory7ods1QDNpF9N8CfUcN8IgVTvixdoXBB3eY3IeIbL5fElljJNoKHP_bm5E/s1600/IMG_20161015_112942%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1600" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-GbPKOlgolLotWg7H8RmQmhaoukFXrQPojJqrpt64fqljwYiNXQ1CPM9pxSCcH_WUA2y3LEMe6Egrppory7ods1QDNpF9N8CfUcN8IgVTvixdoXBB3eY3IeIbL5fElljJNoKHP_bm5E/s320/IMG_20161015_112942%257E2.jpg" width="320" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15.6px;">Now heat 2 tsp of cooking oil in a heavy bottomed pan.</span>Add the cumin seeds, ginger and bay leaves and saute for about 20 secs till you get aromas. Add in the
tomato puree,red chilly powder, dry mango powder,turmeric powder,garam masala powder, black pepper powder, black salt and coriander powder. Saute all these spices until the color changes
to a dark brown. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gDRp-x75K_xYN0waGsfENGaXArlLBS-Wb-Y2elPO0JxxfTFnBtq0tIFqkKaJrSgTwIRna3VBeqrpRFVIoKAccoPBUKx4Exq_zCBhJi1a1ROcHZ4W8FWxqgHlRR0_b5wFbEZJGGUysw8/s1600/IMG_20161015_113052%257E2%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="1600" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gDRp-x75K_xYN0waGsfENGaXArlLBS-Wb-Y2elPO0JxxfTFnBtq0tIFqkKaJrSgTwIRna3VBeqrpRFVIoKAccoPBUKx4Exq_zCBhJi1a1ROcHZ4W8FWxqgHlRR0_b5wFbEZJGGUysw8/s320/IMG_20161015_113052%257E2%257E2.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now add in cooked chickpeas and mix well. Check the salt and spice level and adjust. Add in little water if required and cover the pan. Cook in a low heat for about 30-35 minutes by covering a lid, so that all the masala gets well combined with the chickpeas.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHVNJm-3FBO9f6yWgor-AHJQjwcFGJEP4C9phPz4qB60j_RjCQ7C6u21ZLoJ1OgrG84b7FmuhvmHZaEz30p6ZmbkJczO_La9M-ihzrKcDxGOeMj0i9tlJX8jwDCzwR1y4FLkZnATcISU/s1600/IMG_20161015_114306%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1165" data-original-width="1600" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHVNJm-3FBO9f6yWgor-AHJQjwcFGJEP4C9phPz4qB60j_RjCQ7C6u21ZLoJ1OgrG84b7FmuhvmHZaEz30p6ZmbkJczO_La9M-ihzrKcDxGOeMj0i9tlJX8jwDCzwR1y4FLkZnATcISU/s320/IMG_20161015_114306%257E2.jpg" width="320" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">After 35 minutes open the lid and adjust the salt/spice level one last time. Time to add in chopped coriander leaves, give a quick stir and switch off the flame.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66qWjTY3j7bD048-NAx2C66G1ZkyyimSsflzNdoCsVJQUnFoKkjuOtF2nJwBE6MXNOPmlKB-NByxE0WFJvwQDX8vv0bLELEBnPCLtjqnczj9ctbbPoOKEB8P6419DZ8LWx14gRGibXSY/s1600/IMG_20161015_121655%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1559" data-original-width="1600" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66qWjTY3j7bD048-NAx2C66G1ZkyyimSsflzNdoCsVJQUnFoKkjuOtF2nJwBE6MXNOPmlKB-NByxE0WFJvwQDX8vv0bLELEBnPCLtjqnczj9ctbbPoOKEB8P6419DZ8LWx14gRGibXSY/s320/IMG_20161015_121655%257E2.jpg" width="320" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvCvpX-MKDqCOiFtQF4EfHZ0lhVS5GcqwM13enFF3eHm1rDS_0xswGvCSglRwFIWOZ-GTKzi_34QyAQBgAJCtsvqNqFxIJy5GRUZcxDeFxfiYHwcBJkMXSW1Uwv9lehyzybCYPihyrKk/s1600/IMG_20161015_125553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1186" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvCvpX-MKDqCOiFtQF4EfHZ0lhVS5GcqwM13enFF3eHm1rDS_0xswGvCSglRwFIWOZ-GTKzi_34QyAQBgAJCtsvqNqFxIJy5GRUZcxDeFxfiYHwcBJkMXSW1Uwv9lehyzybCYPihyrKk/s640/IMG_20161015_125553.jpg" width="474" /></a> </div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Notes/Alternatives:</span></b><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">In the original recipe , tsp of pomegranate powder (anardhana powder) added as part of spice ingredients.</span></li>
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<b style="background-color: white; font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-24159933010101992492017-08-14T13:36:00.000-07:002017-08-14T22:12:07.332-07:00Baby Spinach Tambli ( Yogurt Based Curry Using Baby Spinach)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIO7-tTglKFCstDVPj_59NAEliDvQD6G9hngJVNx32pbA4Cx6HZ77qGRDYX1DUjjUIvr9kz9x-n8aOVT_fsjhsdYLwCkXmwdDFtCRPD4CApvkGmJtzhyphenhyphenCSZIlXsGeUGSGFm1LHqL63ZQg/s1600/Photo+Collage+Maker_UsLHGY.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIO7-tTglKFCstDVPj_59NAEliDvQD6G9hngJVNx32pbA4Cx6HZ77qGRDYX1DUjjUIvr9kz9x-n8aOVT_fsjhsdYLwCkXmwdDFtCRPD4CApvkGmJtzhyphenhyphenCSZIlXsGeUGSGFm1LHqL63ZQg/s640/Photo+Collage+Maker_UsLHGY.png" width="640" /></a><span style="text-align: left;">Tambli/Tambuli(yogurt curry) is one of the most commonly prepared curry in every brahmin household specially in many regions of Karnataka. </span><span style="text-align: left;">Today I will share the recipe of <b>baby </b></span><b style="text-align: left;">spinach tambli</b><span style="text-align: left;"><b>.</b> I have already shared similar recipe <a href="http://www.prameelaskitchen.com/2015/07/palak-tamblitambuli-spinach-yogurt-curry.html"><b>palak tambli</b></a>,ie yogurt based curry using Indian spinach in my earlier post. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="text-align: left;"> Blend of coconut, sauteed baby spinach with roasted cumin seeds, roasted back pepper corns and curd makes this dish very healthy & refreshing. Its kids friendly too. </span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;"> Serve this fresh baby spinach tambli with warm rice and moru molaga/shandage munanchi/Majjige Menasu/Sundried buttermilk chilies</span><span style="font-family: "trebuchet ms" , sans-serif;">.Without wasting any time, let me jump into the detailed recipe.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients :</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">two handful of cleaned fresh baby spinach (hold tightly and measure)</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp of jeera/cumin seeds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp of ghee</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">6-7 black pepper corns</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Green chilly <b>(optional)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">approximately 1 cup of curd ( add more if you like)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup of grated fresh coconut</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><i><b>For Seasoning:</b></i></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp of ghee</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">9-10 curry leaves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp of mustard</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp of jeera/cumin seeds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare?</b></span></span><br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">In a pan/kadai, heat 1 tsp of ghee. Add black pepper corns and cumin seeds to it. After frying spices for 20-30 secs, </span>add in baby spinach and saute until it becomes 1/4th of the original volume.Switch off the flame and let it cool down completely.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Add coconut,salt,green chilly(optional) and sauteed baby spinach to the mixer jar. Grind everything together into a fine paste.Now add curd and grind well again until it becomes a thin fine paste.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Pour the tambli into a bowl and adjust the consistency by adding water. Mix it well after adding water. Tamblis should be of pouring consistency.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">In the same pan heat 1 more tsp of ghee. Add mustard seeds to it.As soon as the mustard seeds pop out add in curry leaves and cumin seeds. Fry for 10 secs and switch off the flame.Pour this seasoning on top of tambuli. Mix it well before you serve.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Tips/Alternate:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can play around with seasoning ingredients by adding/omitting few ingredients.</span></li>
</ul>
</div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Thanks for reading through my post ,If you try it at home, please get back to me with your valuable comments.Your comments means a lot to me.</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>You Might also like </b></span></span><br />
<span style="color: red; font-family: trebuchet ms, sans-serif;"><b><i><a href="http://www.prameelaskitchen.com/p/yogurt-based-curriestambliraita-etc.html">Varieties of Tamblis from My Kitchen</a></i></b></span></div>
Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-6049334518181746792017-08-02T10:17:00.004-07:002017-08-02T10:17:06.622-07:00Masala Kichdi (Using Vegetables,Rice and Moongdal)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">This is an easy one pot meal recipe using vegetables, rice and moongdal. This is "No Onion- No Garlic" recipe too. Its very nutritious, healthy and perfect for lunch boxes. Cook the rice and moongdal along with veggies of your choice.[ I have added only potato,carrot and green beans in this recipe].Topping up the cooked {rice+lentil+vegetables} with masala tomato seasoning makes the kichdi very tasty !!! </span><span style="font-family: "trebuchet ms" , sans-serif;">.</span><span style="font-family: "trebuchet ms" , sans-serif;">Serve it along with curd, pickle and papad. </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">original recipe : Manjula's Kitchen</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Happy Cooking....</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Serves 3-4</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients :</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup moong dal </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup kichdi rice /sona masuri rice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">[<i> OR 1/3 cup of moong dal and 2/3 cup of rice also work well here </i>]</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup chopped green beans</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup peeled medium size cubed potatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup small cubed carrots (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp turmeric powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1- 2 tbsp ghee ( clarified butter)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 cups of water ( add one more cup of water if you want to make this dish little watery)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>For Spicy Tomato Seasoning:</i></b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup of chopped tomato</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 tbsp of ghee ( clarified butter)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp mustard seeds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp cumin seeds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 green chilly finely chopped ( adjust according to your spice level)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp red chilly powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 tsp grated fresh ginger</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp coriander leaves, finely chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare?</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Chop the vegetables and keep it aside.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Add washed rice and moongdal to pressure cooker. Add chopped carrot, potato, green beans, 2 tbsp of ghee, turmeric powder, little salt and 3-4 cups of water into the same pressure cooker. Mix it well and close the pressure cooker by putting weight on top. Cook it in a high flame. After hearing 1-2 whistles turn the heat to low. Wait for 3 minutes and switch off the flame. After all pressure releases open the pressure cooker and mix it well.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Now lets prepare the spicy tomato seasoning. In a separate sauce pan heat 3 tbsp of ghee. Add in mustard seeds. After mustard seeds pop out, add in cumin seeds, green chilies, grated ginger,chopped tomato,salt to taste and red chilly powder. Saute well for about 3-4 minutes so that tomato is cooked well and all the masala is well combined with tomato. Not to forget , at the end add chopped coriander leaves to the seasoning.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now pour this seasoning on top of cooked rice-dal-veggie mixture. Mix it well by adjusting the salt.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serve with curd , pickle and papad.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Notes/ Alternatives:</b></span></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">In the original recipe carrot was not added . So you can skip carrot.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can add pinch of garam masala to the spicy tomato seasoning.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">You can also pour </span>cooked rice-dal-veggie mixture into the sauce pan [ make sure your sauce pan is big enough] , combine and cook for 2 minutes by covering the lid.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">M</span><span style="font-family: "trebuchet ms" , sans-serif;">ake this dish little watery by adding one extra cup of water while cooking the rice , lentil and veggies in the first step.</span></span></li>
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<b style="background-color: white; font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b><br />
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com1tag:blogger.com,1999:blog-4561976074828233117.post-12373161598506820792017-07-17T11:30:00.003-07:002017-07-18T17:19:42.710-07:00Akki Payasa/Rice Pudding/Pal Payasam/Per Paramanna/Rice Kheer using Sugar<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Who doesn't like kheer/payasa ?. Payasam is one of the traditional desserts of Ind</span><span style="font-family: "trebuchet ms" , sans-serif;">ia and usually this dessert will be served at the end of the meal. This is a slow cooking recipe prepared in an open pot. Here rice is cooked in full cream cow milk.Sugar will be added in the second stage and cooked till it reaches creamy texture. Adding cardamom powder and saffron makes the dessert very flavorful and delicious.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><b>This is an old ancient recipe and it is called "ksirika" (milk pudding).The below recipe is just as mentioned in one of the books of Ayurveda without any shortcut/twist. </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Health Aspects:</i>Rice kheer/payasa is difficult for digestion and causes flatulence. Also mitigates pitta and bleeding disease.</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> Our ancestors used to offer this delicious payasam to goddess Lakshmi every Friday and then consume it as prasadam. </span><span style="font-family: "trebuchet ms" , sans-serif;">Suggest you to try out this slow cooking recipe from your end for upcoming "varamahalaxmi vratam".</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup rice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4-5 cups whole milk/full cream milk</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4-5 tbsp sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp cardamom powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 tsp ghee</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 tbsp broken cashews/ almond / raisins</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5-6 saffron threads</span></div>
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<b style="color: black; font-size: 15.4px;"><span style="font-family: "trebuchet ms" , sans-serif;">How To Prepare ?</span></b></h1>
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<li><span style="font-size: 15.4px;"><span style="font-family: "trebuchet ms" , sans-serif;">Wash rice and soak it in water for about half an hour.After 30 mins,drain well and keep it aside.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-size: 15.4px;"><span style="font-family: "trebuchet ms" , sans-serif;">Heat the milk in a thick bottomed vessel ( I usually use stainless steel pressure cooker). Add the drained rice to the milk. [ You can crush the rice in hand before adding too]. Keep the heat in low to medium and keep stirring the kheer in every 2-3 minute.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile crush the cardamom and soak the saffron in 2 tbsp warm milk. Fry cashews in 2 tsp of ghee and keep it aside.</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpsCxHKpzvtyYR7DpQPpQBIlcHAWpiseT_Z3eMGQ00jZoI2G1RSLXRRXGUcUqjPx1BnpyXb6m8HhOa_VQpEHFzA3Kui16E5rMpn8iA_dhwLs_gTUPFQvvZlOYnVbeJq2G3vuAPtySMk8/s1600/IMG_20161212_153922%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1355" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpsCxHKpzvtyYR7DpQPpQBIlcHAWpiseT_Z3eMGQ00jZoI2G1RSLXRRXGUcUqjPx1BnpyXb6m8HhOa_VQpEHFzA3Kui16E5rMpn8iA_dhwLs_gTUPFQvvZlOYnVbeJq2G3vuAPtySMk8/s320/IMG_20161212_153922%257E2.jpg" width="271" /></span></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Once the rice is cooked ( it takes 20-25 minutes) , add sugar and safforn.</span><div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JRlcjeqatYymAp4tU2U_-NbD9Xx4vh_HMl2vroZdtKF5vU1Xu37gAS75Tm-hJzS9RIqBMCKvZzk8d5Gsv-w543s660DnjA_mt9NN_nXi0g8MMBUVz5wAKW2qv3becFnUvx6BWS9-qTM/s1600/IMG_20161212_153955%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1036" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JRlcjeqatYymAp4tU2U_-NbD9Xx4vh_HMl2vroZdtKF5vU1Xu37gAS75Tm-hJzS9RIqBMCKvZzk8d5Gsv-w543s660DnjA_mt9NN_nXi0g8MMBUVz5wAKW2qv3becFnUvx6BWS9-qTM/s320/IMG_20161212_153955%257E2.jpg" width="207" /></span></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Let it cook again for another 20 to 25 minutes on medium low heat till it reaches creamy texture.Now turn off the heat. Add cardamom powder at the end and mix well. Garnish with fried cashews . [I added finely chopped almond instead of cashews]<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Serve hot or cold and enjoy.<div class="separator" style="clear: both; text-align: center;">
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-8727705012623409062017-07-13T23:03:00.000-07:002017-07-13T23:24:28.082-07:00Must try Local Culinary Specialties of Italy - Quick Guide<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">Being vegetarian , its always tough to try unknown local food just like that during our travel. I visited Italy in June 2015 but missed to pen down my experiences :-). Cherishing my good memories here by writing a post and sharing with you all.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"> Couple of things keeping the food related stuff aside.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">....In 5 days three different cities of Italy can be visited on your own easily covering all major attractions. They are Rome, Florence and Venice [ We did this along with our 20 months old son ]. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">....Secondly,I really appreciate the way they have preserved their history, friendly system put in place for the visitors/tourists and support from the localities. Really amazing and Hats Off.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Let us dive right into my experiences related to food.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Gelato : </b>This is the special ice cream originated in Italy.<b> Gelato </b>is an Italian word meaning "frozen". Gelato is made with a base of milk,cream,sugar and flavoured with fruit & nut purees .<span style="background-color: white;"> It is generally lower in fat, but higher in sugar, than other styles of normal ice cream. You can make out the difference when you have it. I just loved the unique texture and taste of this icecream. </span><span style="background-color: white;">Gelato will be served in many ways like cup, cone, sandwich, cake etc. I had it in cone ( look at the pic below). You will find many shops and lot of flavors to choose.Easy to grab one.. Do Not Miss it ...</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b> Spritz : </b>This is an alcoholic beverage originated in Venice. To keep it simple, this is prepared by mixing equal proportion of white wine and soda water. Served in a glass by garnishing orange wedge. Looks like , style of preparation varies from town to town of Venice. This is served as appetizer. To know about the history and detailed method of prep , please click on this <b><a href="https://en.wikipedia.org/wiki/Spritz_(alcoholic_beverage)">link </a>.</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b> </b> I tasted in Venice. It was almost end of my Italy trip, the day was very sunny and I enjoyed tasting Spritz ! Loved the ambiance as we sat outside the restaurant. Venice is a place to get lost :-). I had fun getting lost and finding a way out in Venice ... </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Italian Pizza</b>: I am sure there is no need of any explanation for Pizza... Most of us are fond of Pizza nowadays. Get it into any pizza point in Italy and try Italian Vegetarian pizza.100% pure vegetarian pizza are served in most of the restaurants. <b>Crust is really thin and very tasty</b>. Instead of electric oven, special built in traditional wood or coal fired brick oven is used to bake pizza here</span><span style="font-family: "trebuchet ms" , sans-serif;">. Nowadays, these setups are seen in many of the Italian Restaurants</span><span style="font-family: "trebuchet ms" , sans-serif;"> in India too. I had it in Florence. Again, Florence is a beautiful city where you can roam around and explore many things. There are plenty of coffee shops in the heart of the city where you can sit,relax and have coffee along with various kind of biscottis !! . If you are a cookie lover , you will enjoy tasting /eating many kinds of tasty cookies in this place.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Thanks for Reading my post ...</b></span><b style="font-family: "Trebuchet MS", sans-serif;">Love to hear your experiences too :-)</b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Have a Nice Day!</b></span><br />
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com1tag:blogger.com,1999:blog-4561976074828233117.post-21441189932881955622017-07-10T11:39:00.000-07:002017-07-10T11:39:52.977-07:00Pudina Panaka( Fresh Mint Juice)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">"Panaka" is nothing but refreshing drink. This is served as "welcome drink" in almost all parties in India. Today I will be sharing panaka (fresh juice) which can be made using pudina/mint leaves. All the ingredients used in this recipe [ mint leaves, ginger,jaggery, lemon) have got lot of health benefits. Specially this juice helps in digestion. Serve this refreshing drink chilled :-). </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Without wasting any time lets dive right into the recipe ......</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwacGh8BNLI9LvZl8T0ck2p0FsXTNbrPOajmTR1EZEPoAsIbvmebaQVcT9MkkbiX8ucufcIGLfyscje_QvOhcNxqoBqFO7GWZZyU-gnONio0Uu3b-wCqbSAtE56Kk8g0ALwGXvYWYmTQ/s1600/Photo+Collage+Maker_J85fkM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwacGh8BNLI9LvZl8T0ck2p0FsXTNbrPOajmTR1EZEPoAsIbvmebaQVcT9MkkbiX8ucufcIGLfyscje_QvOhcNxqoBqFO7GWZZyU-gnONio0Uu3b-wCqbSAtE56Kk8g0ALwGXvYWYmTQ/s640/Photo+Collage+Maker_J85fkM.png" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">handful of pudina / cleaned mint leaves ( tightly packed)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 tsp of grated ginger</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">pinch o salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3-4 tbsp of jaggery powder or grated jaggery</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp lemon juice ( increase if you like tangy flavor)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>For serving :</i></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">ice cubes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">chilled water</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">[ plus and minus the quantity,end of the show make sure you adjust sweet: sour : salt !!!!!]</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare?</b></span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Transfer mint leaves , ginger , salt and jaggery into a mixie jar along with 1/4 cup of water . Grind everything together for a minute or so. Make sure everything is ground properly . Now add around 1/2 cup water again and blend it for 2-3 seconds.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1slL7gzkhRsXoakrQOBjXrmogGlq50dszcWkYLt5klXYzOCD1bJGCwNuuixmPY8ABFcQURnv2pfCvydyMTaEXuat4ViekE4zhjyJmcJooLELBgULO6Bw72txRGhoLNc8O4Z3cX-euWI/s1600/IMG_20160229_174401%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1slL7gzkhRsXoakrQOBjXrmogGlq50dszcWkYLt5klXYzOCD1bJGCwNuuixmPY8ABFcQURnv2pfCvydyMTaEXuat4ViekE4zhjyJmcJooLELBgULO6Bw72txRGhoLNc8O4Z3cX-euWI/s200/IMG_20160229_174401%257E2.jpg" width="200" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Now filter the juice and add lemon juice.Mix it well and refrigerate it for 30 minutes.You will find some residue when you remove from the fridge. You can discard it if you don't like that in the juice.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvz6fpXwGmis0IxE6eohgbe07_Gi8UjBZjcwIQ5gpMbPDQw1qukT6izRgzDGsb9mCnKKtGfvsUmXs3RGl5jql2XuUWMaB6xHHWju2VtwaTqZ8n8gwbJPML1sp5KeI57vZW0fkB3bytUQw/s1600/IMG_20160229_174724%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvz6fpXwGmis0IxE6eohgbe07_Gi8UjBZjcwIQ5gpMbPDQw1qukT6izRgzDGsb9mCnKKtGfvsUmXs3RGl5jql2XuUWMaB6xHHWju2VtwaTqZ8n8gwbJPML1sp5KeI57vZW0fkB3bytUQw/s200/IMG_20160229_174724%257E2.jpg" width="199" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Adjust the salt, jaggery(you can use sugar instead of jaggery ) accordingly at this stage.Add in chilled water if you want to dilute the juice.Serve this chilled refreshing juice along with ice cubes on top.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Rqv-yw2iWaMwXcwr3TAXSrK1fAQwjz-3375gQBgVzLtUsv-RDoxI7kfQGfsqdqrC8Krw2ZyU2SKnTXUYzw0Jdmq0ot3hWh9ARShqvZf2x4n8w0YyZVWGAsyv0TJRsxkqBHoSkoz8bYc/s1600/IMG_20160229_204756%257E2.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Rqv-yw2iWaMwXcwr3TAXSrK1fAQwjz-3375gQBgVzLtUsv-RDoxI7kfQGfsqdqrC8Krw2ZyU2SKnTXUYzw0Jdmq0ot3hWh9ARShqvZf2x4n8w0YyZVWGAsyv0TJRsxkqBHoSkoz8bYc/s640/IMG_20160229_204756%257E2.jpg" width="496" /></a><br />
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<b style="background-color: white; font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b><br />
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-42632857201447403452016-11-30T04:56:00.000-08:002016-11-30T04:58:03.505-08:00Corn Flour Laddus [Corn Flour Sweet Balls]<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_TXCTuVg2XCEjiOBY9L2-408sHqFcglw4msRWGt01rWEBXGGudvLO9bHbpo4wnn8RBqWJXZNitXUOuefAQmLEOwiMeKXDRaoa9OPYyFQb2DYAmaJXYm4E7qJ4ETriWTNIDYZ4_VrNDo/s1600/Photo+Collage+Maker_W1483y.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_TXCTuVg2XCEjiOBY9L2-408sHqFcglw4msRWGt01rWEBXGGudvLO9bHbpo4wnn8RBqWJXZNitXUOuefAQmLEOwiMeKXDRaoa9OPYyFQb2DYAmaJXYm4E7qJ4ETriWTNIDYZ4_VrNDo/s640/Photo+Collage+Maker_W1483y.png" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Corn flour laddus are nutritious and very tasty. Dry roasted corn flour will be mixed with sugar powder and hot ghee to make delicious laddus. Adding crushed cardamom makes this dessert authentic Indian laddu.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>What made me to try this recipe ?</i></b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">My son always ask me to prepare <b><a href="http://www.prameelaskitchen.com/2015/02/wheat-flour-sugar-ballsgodhi-laduatta.html">wheat flour laddu</a> </b>which is his favorite and he says <b><a href="http://www.prameelaskitchen.com/2015/02/wheat-flour-sugar-ballsgodhi-laduatta.html">"Godhi Addu" </a></b>!!. I am kind of bored of preparing same again and again. So I tried this corn flour laddus n It came out very well. Of course my journey will not be completed if I don't share the recipe with my blog readers.:-)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Here we go with the recipe....</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>makes only 5-6 small sized laddus</b></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup Organic Corn Flour ( I used 24 Mantra, this yellowish color corn flour is not having very fine texture like other corn flour which we get in market)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> 1/8 to 1/4 cup hot ghee </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 cardamom pods</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5-6 Almonds , chopped into halves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span><b>How To Prepare ?</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Grind the sugar and cardamom into a fine powder and keep it aside.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">In a large thick bottomed pan dry roast corn flour in a low/medium flame. </span>You should stop roasting when you get a nice aroma.Another way of checking is, it will start becoming light brown at the bottom. It took around 5 minutes for me.Transfer the roasted mixture to a large mixing bowl.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabKlI3aTE4qBBIHgJX6luKPtTOigYCGuGs2pvQb0hYa9waRWh83N6aRc2MA_qdvvTAcKcJUSSNZla9LplDbTadi2RDlPFn7_qs8eTyw0JdOadlz0ZCD0wFuROnODqzPwmPAiIPhgQNH0/s1600/IMG_20161125_153100%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabKlI3aTE4qBBIHgJX6luKPtTOigYCGuGs2pvQb0hYa9waRWh83N6aRc2MA_qdvvTAcKcJUSSNZla9LplDbTadi2RDlPFn7_qs8eTyw0JdOadlz0ZCD0wFuROnODqzPwmPAiIPhgQNH0/s320/IMG_20161125_153100%257E2.jpg" width="320" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Now heat 1 tsp of ghee in the same pan and roast chopped almonds. Transfer roasted almonds into a small bowl.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM90kzI_R1J2DRvDCwv1o-hyt22WkKDFidvQUy5Dlu69Haqn-Irj-lRn5f2PqfyDDfUAcpQeOyjy3xHp8D3_tkU56h3z2aAMPcSMUbDTpaTp4aeJfEH2f6LcvEPVuvjlkp1IcMSJjdR8/s1600/IMG_20161125_154302%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM90kzI_R1J2DRvDCwv1o-hyt22WkKDFidvQUy5Dlu69Haqn-Irj-lRn5f2PqfyDDfUAcpQeOyjy3xHp8D3_tkU56h3z2aAMPcSMUbDTpaTp4aeJfEH2f6LcvEPVuvjlkp1IcMSJjdR8/s320/IMG_20161125_154302%257E2.jpg" width="320" /></a></div>
</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Heat the ghee in the same pan or some other vessel and keep it ready. </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Now add ground sugar cardamom powder into the same mixing bowl. Add warm ghee little by little and mix the mixture well using spatula. You should get the mixture into a right consistency where you can make laddus out of it. [ Adding more ghee spoils the recipe, never add more ghee.Add ghee little by little, mix well and check whether you have reached the right consistency.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAXv3oWa9OzQMlie_iZVuAx2pE8dddbgHims2clVivf-kakopZ5rVaS_HMp5OMQKhA05xNl2NlPNjwiCrf17I-k_NjA2_Ar1Zv0hTe_VDEa9ioOobfOloeLFTz8yK2IiyJPEE0MkVuu0/s1600/IMG_20161125_154413%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAXv3oWa9OzQMlie_iZVuAx2pE8dddbgHims2clVivf-kakopZ5rVaS_HMp5OMQKhA05xNl2NlPNjwiCrf17I-k_NjA2_Ar1Zv0hTe_VDEa9ioOobfOloeLFTz8yK2IiyJPEE0MkVuu0/s320/IMG_20161125_154413%257E2.jpg" width="320" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Once you get the right consistency , Start preparing laddus when the mixture is warm. You have to be little quicker here as you have to finish off everything before the mixture becomes cold. Garnish each laddu with roasted Almonds on top.[If required grease your palms with little ghee].Look at the pic below, mixture looks dry, but still you can make laddus.<div class="separator" style="clear: both; text-align: center;">
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</ul>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span><b><span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Instead of almond you can choose your favorite dry fruit like cashews, raisins, pistachio etc.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Exact quantity of the ghee required for the recipe depends on the corn flour we use. Add ghee little by little and mix.If you are able to make laddus(roundels) you can stop adding ghee.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Little grainy texture of the flour really makes these laddus yummy.</span></li>
</ul>
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<b style="background-color: white; font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b><br />
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<b style="background-color: white; font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-17385380529876407422016-11-28T02:09:00.000-08:002016-11-28T02:09:13.639-08:00Matvadi Gorikayi Palya ( Cluster Beans and Bengal Gram Dry Curry) <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">Matvadi Gorikai palya is a dry curry prepared using cluster beans and
bengal gram( channa dal). This is very tasty and healthy too.I got
introduced to this dish from my friend and heard that this a traditional
dish of Mysore Karnataka. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"> In this recipe, Chopped cluster beans will be mixed with
coconut n bengal gram based spice paste and it is steamed in the first stage. Later, steamed veggie will
be cooked for some more time with typical south Indian seasoning in a iron wok.
Serve this nutritious cluster beans dry curry along with hot rice, spoonful of
ghee,<a href="http://www.prameelaskitchen.com/2015/08/udupi-saaru-udupi-rasam.html"><b>Rasam </b></a>and papad for your weekend lunch.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Special Thanks to Archana Prasannagiri for introducing this
traditional dish to me. Thanks to Smitha Kalluraya , Food Blogger for sharing the
smart idea of steaming the veggie instead of using lot of oil.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVlc4sSQr6icqJA94w87RaBfToc7jSVuj22Kz9SBJeOMdB6Ts15s9FR77vaw3wOqC3Yg7XK-oG5DwUP7Y28IR61bNtpr_MuEK_nc3PZbd5xeKjly51S_Ta92O1C8Mk6n0uPVdOdDPBag/s1600/Photo+Collage+Maker_IlV5MG.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVlc4sSQr6icqJA94w87RaBfToc7jSVuj22Kz9SBJeOMdB6Ts15s9FR77vaw3wOqC3Yg7XK-oG5DwUP7Y28IR61bNtpr_MuEK_nc3PZbd5xeKjly51S_Ta92O1C8Mk6n0uPVdOdDPBag/s640/Photo+Collage+Maker_IlV5MG.png" width="640" /></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><o:p></o:p></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Serves 2</b><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;"> 1 cup heap - cluster beans washed and
chopped finely</span><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;"> Salt to taste </span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;"><b><i>For Grinding:</i></b></span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;"> 1/4 cup Chana dal / Bengal gram </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">1/4 to 1/2 cup grated Coconut </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">small piece of ginger</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">1-3 Green Chilies ( increase if you like more
spicy)</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">1-2 dry red chilly </span><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;"><b><i>For Seasoning:</i></b></span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;"> 2-4 tbsp cooking oil</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">1 tsp mustard seeds</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">1 tsp urad dal </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">1-2 dry red chilly broken</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">10-15 Curry leaves </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">a pinch of asafoetida </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background: white;">1/4 tsp turmeric powder</span><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare ?</b><o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "trebuchet ms" , sans-serif;">Wash and soak
bengal gram for 3-4 hours. After 4 hours , Drain it and keep it aside.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNT-arwLTOtbS1GygTormOMuy93KGZB5GltZDSnb1vzIoHBwRKO2BQORcaEBODE6QLUaAAqbbjTXibm_ZXuHZCE8-A9jeH5g_CGP-bZJIu4_vW4q4m86y3Rq9iSzBbQuEPKAZuyxIW3V4/s1600/IMG_20160706_100259%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNT-arwLTOtbS1GygTormOMuy93KGZB5GltZDSnb1vzIoHBwRKO2BQORcaEBODE6QLUaAAqbbjTXibm_ZXuHZCE8-A9jeH5g_CGP-bZJIu4_vW4q4m86y3Rq9iSzBbQuEPKAZuyxIW3V4/s320/IMG_20160706_100259%257E2.jpg" width="320" /></a></div>
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<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "trebuchet ms" , sans-serif;">Grind
drained bengal gram along with coconut,ginger,red chilly and green
chilly in to a coarse paste. [Do not add any water]. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhM6SDWsG3YizZGBbN-HHuRbGiKNYohyphenhyphengvFgzPfzUGO2dOhF2wIvbzeAbz2VT_02ykGmBIIQpjF-ZRg8U62YLCTZYt-5GhS_oZQRxgWvNssFODRwgRRPVVzyA_9GfnMxvfHzwSDKlSsg/s1600/IMG_20160706_121047%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhM6SDWsG3YizZGBbN-HHuRbGiKNYohyphenhyphengvFgzPfzUGO2dOhF2wIvbzeAbz2VT_02ykGmBIIQpjF-ZRg8U62YLCTZYt-5GhS_oZQRxgWvNssFODRwgRRPVVzyA_9GfnMxvfHzwSDKlSsg/s320/IMG_20160706_121047%257E2.jpg" width="262" /></a></div>
<o:p></o:p></span></li>
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ground paste, chopped cluster beans and little salt into a mixing
bowl. Mix well.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_NyHNUOKmqPRbF_o390fHOXI42zYlj6cSCizhFXKFi2m00T1eTnIPRFcvQME0Q5CsQPfo0bRI2xA73KdoofMwFALmqft5nOvOSQlSF5TZJH1UTWsTIofvpBKpZTwnp5TP5znfSOc2Kg/s1600/IMG_20160706_100251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_NyHNUOKmqPRbF_o390fHOXI42zYlj6cSCizhFXKFi2m00T1eTnIPRFcvQME0Q5CsQPfo0bRI2xA73KdoofMwFALmqft5nOvOSQlSF5TZJH1UTWsTIofvpBKpZTwnp5TP5znfSOc2Kg/s320/IMG_20160706_100251.jpg" width="236" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTBpJEYwiR0TKCrS49jCMml_oQ6n5bqXiKhR8r-GRUaffEtGbT_VNJjLodhaJD2IrBzWua6anUTzEffbyEKrbykCkMcqVSurp6CBTvQztHIduFBIaoQ63JrgWUSIInBLrh7UhURpIOOk/s1600/IMG_20160706_121658%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTBpJEYwiR0TKCrS49jCMml_oQ6n5bqXiKhR8r-GRUaffEtGbT_VNJjLodhaJD2IrBzWua6anUTzEffbyEKrbykCkMcqVSurp6CBTvQztHIduFBIaoQ63JrgWUSIInBLrh7UhURpIOOk/s320/IMG_20160706_121658%257E2.jpg" width="280" /></a><span style="text-align: left;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLA9jBO30yi_pUlrzKH2voejvKSvyVICnRqFE_65GHyHHNr83d99HqmfQQio30LUyoETJbB-KZz2zmjKkhncyQH-0rnsqtzpXZmG_XJaIuP-OSa8BsjMsJsBewFXDWbmsDDY2vucdA3g4/s1600/IMG_20160706_121821%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLA9jBO30yi_pUlrzKH2voejvKSvyVICnRqFE_65GHyHHNr83d99HqmfQQio30LUyoETJbB-KZz2zmjKkhncyQH-0rnsqtzpXZmG_XJaIuP-OSa8BsjMsJsBewFXDWbmsDDY2vucdA3g4/s320/IMG_20160706_121821%257E2.jpg" width="278" /></a></div>
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<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "trebuchet ms" , sans-serif;">Steam the spiced veggie in a steamer or cooker. Steam it for about 20 -25
minutes and Switch off.Let it cool down little bit.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzx8DYFNLMfQczkrNaPp5VY8Z-sJ6EFLBJ4WBAjfC6R0WDTE0BxQQltS2kAFlFV_5T7ghQsjgyG74YnGUjO84pJu35gbvLoHSs4mRMfG-MBat48B78AfdduBUKDDoquCTfJfyaClWD00/s1600/IMG_20160706_122300%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzx8DYFNLMfQczkrNaPp5VY8Z-sJ6EFLBJ4WBAjfC6R0WDTE0BxQQltS2kAFlFV_5T7ghQsjgyG74YnGUjO84pJu35gbvLoHSs4mRMfG-MBat48B78AfdduBUKDDoquCTfJfyaClWD00/s320/IMG_20160706_122300%257E2.jpg" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpcElK7ugAUnDoN5cW3pnZlcnC7kNRoWQcA2djMHi0Lsbf7QPytW6Li32myyufuYwtTUJSCghMVzVRFosZhohgrEqaSOdEw9dvt-7OQvvMIp3AluUJBcb-LSLOPmXidjpQxowOreYvaU/s1600/IMG_20160706_125956%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpcElK7ugAUnDoN5cW3pnZlcnC7kNRoWQcA2djMHi0Lsbf7QPytW6Li32myyufuYwtTUJSCghMVzVRFosZhohgrEqaSOdEw9dvt-7OQvvMIp3AluUJBcb-LSLOPmXidjpQxowOreYvaU/s320/IMG_20160706_125956%257E2.jpg" width="320" /></a><span style="text-align: left;"> </span></div>
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<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "trebuchet ms" , sans-serif;">In a iron
wok take oil and start the seasoning. Add mustard seeds,urad dal.Once mustard seeds splutter add
turmeric powder,asafoetida,curry leaves and broken red chilly.Saute everything
together for 30 seconds. Now add steamed spiced cluster beans. Keeping the flame in low, stir in between and mix well. Check the salt and adjust at this stage.Continue the process for
another 10-12 mins so that raw smell goes off and curry blends with the seasoning nicely. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-58XoQhHsB7E2Hd0PbHhfRNHXG6x5RnIBig-1um3Am7cAedw9kST1EPW6Xj9ysXdTcJQouQT9qgzXI4oTlHQ-w-pHWGGSiqv5VPw-gZ6h2K3vWoM2GskHi82ItFBfeyCGxII_0yb8qvg/s1600/IMG_20160706_131156%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-58XoQhHsB7E2Hd0PbHhfRNHXG6x5RnIBig-1um3Am7cAedw9kST1EPW6Xj9ysXdTcJQouQT9qgzXI4oTlHQ-w-pHWGGSiqv5VPw-gZ6h2K3vWoM2GskHi82ItFBfeyCGxII_0yb8qvg/s320/IMG_20160706_131156%257E2.jpg" width="320" /></a></div>
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<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "trebuchet ms" , sans-serif;"> Serve hot matvadi palya along with ghee, hot rice and <a href="http://www.prameelaskitchen.com/2015/08/udupi-saaru-udupi-rasam.html">udupi rasam</a>. Goes well with chapati too.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpaTcRpCHRaFqqjajox6ji7tIoyNq3gP9E4I0mFMwzK3ASJ9a_lP3imtJ_RRiYX8HEKzupUhyphenhyphen8KYi9yBpWcl5wpKOxSWz700VvEebCTFonAgn4junQgIKm3nskZlxSKORDKulfTZqO18/s1600/IMG_20160706_133612%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpaTcRpCHRaFqqjajox6ji7tIoyNq3gP9E4I0mFMwzK3ASJ9a_lP3imtJ_RRiYX8HEKzupUhyphenhyphen8KYi9yBpWcl5wpKOxSWz700VvEebCTFonAgn4junQgIKm3nskZlxSKORDKulfTZqO18/s640/IMG_20160706_133612%257E2.jpg" width="440" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /> <b>Alternative/ Tips:</b></span><br />
<div>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Before grinding , drain the water completely.Do not add water while grinding and it should be coarse paste.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">I have tried with french beans too, it comes out very tasty.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Instead of green chilly red chilly combo , you can use any one ...either green chilly or dried red chilly .. its your choice . </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can use little more bengal gram if you like.</span></li>
</ul>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-61615898799316046672016-10-21T03:04:00.002-07:002016-10-21T04:29:39.525-07:00Bread Crumbs From Edges Of Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Food is God , Do not waste Food......</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Here is a way where you can avoid wasting edges of bread by making them bread crumbs !!. These instant bread crumbs can be used while making all varieties of cutlets. Refrigerate the homemade bread crumbs and consume within 2-3 days.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pDgnaPm89R5_3-jAP3lxeSrPm_V2_brw6a2oR5VsXRp8LoDcJFxYMjLIcBWf645KZZ0gxSjMK6AFTWJ8TiT9q7dbD9ct5mj_ORJlD7QlK7C-OFBXiUChFJ21_DrOoYB6TuV4-6awE7g/s1600/Photo+Collage+Maker_LuH3ry.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pDgnaPm89R5_3-jAP3lxeSrPm_V2_brw6a2oR5VsXRp8LoDcJFxYMjLIcBWf645KZZ0gxSjMK6AFTWJ8TiT9q7dbD9ct5mj_ORJlD7QlK7C-OFBXiUChFJ21_DrOoYB6TuV4-6awE7g/s400/Photo+Collage+Maker_LuH3ry.png" width="400" /></a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Here we go with the steps..</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">edges of 8-10 bread slices</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare ?</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Dry Roast the edges of the bread slices using tawa/pan till it becomes crisp.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Let it cool down completely.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Grind it into coarse powder ... your job is done :-)<div class="separator" style="clear: both; text-align: center;">
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</span></li>
</ul>
<div>
<b style="font-family: "Trebuchet MS", sans-serif;">Notes/Alternative</b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Dry roast (toast) one slice of bread. Add it to the roasted edges while grinding. This makes your crumbs more tasty.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can use 1/2 tsp of butter /ghee for roasting.</span></li>
</ul>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<b style="background-color: white; font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 15.4px; line-height: 21.56px;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-51037013454200315842016-10-17T21:58:00.005-07:002016-10-17T21:58:50.222-07:00Ragi Sev/ Ragi Omapodi ( Finger Millet Sev)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-size: 15.4px;">Ragi/Finger Millet is grown in many parts of India and this grain is considered to be very healthy. Today I would like to share a recipe of fried snack ie "Ragi Sev" made out of finger millet(Ragi). I have already shared<b> </b></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-size: 15.4px;"><b><a href="http://www.prameelaskitchen.com/2016/07/plain-sev-omapodiompodi.html">Plain Sev</a></b> ( Traditional Indian fried snack ) in my earlier post. In this recipe, Ragi Flour,</span></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">Besan,Rice flour and Ajwain is used to prepare a dough. Sev will be pressed using this dough and deep fired just like traditional method. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-size: 15.4px;"> Serve this yummy light snack along with hot tea. My 3 year old son likes it and he asks me to pack it for his snack box :-)</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-size: 15.4px;">Here we go with recipe....</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-size: 15.4px;"><br /></span></span>
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><b>Ingredients:</b></span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><b><br /></b></span>
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">1 cup- Ragi flour</span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">1/2 cup - Besan flour </span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">1/4 cup - Rice flour</span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">1 tsp -Ajwain(Oma) </span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">2-3 tsp - Hot oil </span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">Salt to taste</span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">Oil for deep frying</span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"></span><br />
<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><br /></span><span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15.4px;"></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><b>How To Prepare?</b></span><br />
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<li style="font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 15.4px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Using mortar powder the ajwain(coarse powder).Add the ajwain powder to 1/4 cup of warm water and set aside for a while.Then filter it and keep aside. [ Alternatively, you can grind it and then filter it]<div class="separator" style="clear: both; text-align: center;">
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Dry roast the Ragi flour for a minute and let it cool down.Sieve besan flour,ragi flour and rice flour and transfer it into a mixing bowl.[I did not do it, as store bought flour was super fine). Add salt and mix it well.Now add the filtered ajwain water and hot oil.When you add hot oil you should hear sizzling sound.Using spatula mix it well.Now a</span>dd water little by little and form a soft non sticky dough using your hands. Cover the lid and keep it for 5-8 minutes. <div class="separator" style="clear: both; text-align: center;">
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Fill the murukku mould with the dough till 3/4th.Meanwhile heat adequate oil in a kadai/pan, To check if the oil is hot, drop small piece of dough in a oil ,if it comes to top immediately then the oil is ready.Press it in the hot oil starting from the corner like a circle finishing it up in the middle. Once it is cooked on one side turn over to other side and cook till bubbles stop. Repeat this process for the rest of the dough.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms", sans-serif; font-size: 15.4px; text-align: left;">Drain in kitchen tissue, after it cools down store it in an airtight container.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Note/Alternative:</b></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Please be careful as you will be pressing the sev directly on to the hot oil.<div class="separator" style="clear: both; text-align: center;">
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<b style="font-size: 15.4px; line-height: 21.56px; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-79036591931006068382016-10-08T02:47:00.001-07:002016-10-08T02:54:04.492-07:00Pudina Nippattu / Pudina Thattai / Mint flavoured Rice Crispies <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">Nippatus/Thattai/Rice Crispies are traditional deep fried savory snack of South India. I have already posted about the <a href="http://www.prameelaskitchen.com/2015/01/nippattuthattairice-crispies.html">"Traditional Nippattu Recipe" </a> in my earlier post. Adding pudina/mint leaves is a twist to the traditional nippattus. Like traditional method, rice flour,spices,crushed ground nuts,coconut and </span><span style="font-family: "trebuchet ms" , sans-serif;">pudina(mint) </span><span style="font-family: "trebuchet ms" , sans-serif;">will be used to prepare a dough.Tiny flat chapati/Indian breads will be prepared using the dough and these will be deep fried. Does this sound easy ??</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Serve this crispy, tasty Pudina Nippattus along with hot Tea. This is perfect for your lazy weekends....</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Here we go with the detailed recipe :-)</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup rice flour</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 to 1/3 cup maida /all purpose flour (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp white sesame seeds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 tbsp ground nuts</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 tbsp pottu kadale/ chutney dal/split fried gram</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp grated coconut (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4-5 tbsp finely chopped pudina leaves/mint leaves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 tsp red chilly powder ( increase if you like spicy)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp hot oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">oil for deep frying the nippattus</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare?</b></span></span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Dry roast the ground nuts. Discard the skin of it.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Add ground nuts and fried gram into a mixer jar. <b>Run the mixie for just 2 secs. [Do not make it into a fine powder, it taste good when you get half broken nuts in the nippattu].</b>Transfer the coarse nuts mixture into a mixing bowl.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlBBVZ3o2lpusvxupX6eJc9p8kF-ESTI3KKYzELUcyDrfxg1x_yqKUMcySFJK5kGVaVYMMBVtj6D-FC6MTElJz1o5Fv19JT72IlESXUxQ6yEkK_i5NVFWAxBZ690BA-qjuplKbIzhSUw/s1600/IMG_20160923_161151%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlBBVZ3o2lpusvxupX6eJc9p8kF-ESTI3KKYzELUcyDrfxg1x_yqKUMcySFJK5kGVaVYMMBVtj6D-FC6MTElJz1o5Fv19JT72IlESXUxQ6yEkK_i5NVFWAxBZ690BA-qjuplKbIzhSUw/s320/IMG_20160923_161151%257E2.jpg" width="312" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Dry roast the fresh grated coconut and sesame seeds separately for 2 minutes and transfer them into a same mixing bowl.</span></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Now Add in rice flour,salt, red chilly powder, chopped mint leaves into the same mixing bowl and Mix it well.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Heat 2 tbsp of oil and add it to the mixture [ when you add it you should hear a sizzling sound]<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Now using spatula mix it well. Now add water little by little and make a medium stiff non sticky dough.</span> keep it aside with the closed lid.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Heat oil in a heavy bottomed pan for deep frying nippattus.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 0.19in;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 0.19in;">Take the dough and make small sized balls. Don't forget to close the dough </span><span style="line-height: 18.2333px;">every time</span><span style="line-height: 0.19in;"> otherwise will lose the moisture of dough.</span></span></span></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 0.19in;">Take a banana leaf or plastic sheet and grease with little oil.</span></span><span style="line-height: 0.19in;">Take a ball and keep it in a sheet. Flatten it with fingers to form tiny chapati. Make sure the tiny chapatis are neither too thin nor too thick.You can make tiny holes all around by poking with fork so that it will not fluff up like poori.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zpJYqfPfjtwsfdmm0CNIXCIZLZscKFmxtc_SSnpH7GFKhCj05tS6AtSDgFra2mTkXQ-FBL-R64Syi2HCC8VPFXOevX9WNEP8UbimMeyJQfC0FhaKCQDZiixfV1R73YH6esCSUIyXeF8/s1600/IMG_20160923_163136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zpJYqfPfjtwsfdmm0CNIXCIZLZscKFmxtc_SSnpH7GFKhCj05tS6AtSDgFra2mTkXQ-FBL-R64Syi2HCC8VPFXOevX9WNEP8UbimMeyJQfC0FhaKCQDZiixfV1R73YH6esCSUIyXeF8/s320/IMG_20160923_163136.jpg" width="237" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Lift the sheet from one side and carefully take the nippattu/tiny chapatis and put it in a hot oil. Fry until both the sides are little brownish.Remove nippattus from oil once the sizzling sound stops and place them on kitchen tissues. It will take around 4-5 minutes for each round of frying if you keep the flame in medium.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Repeat the same for the remaining dough. Store nippattus in an airtight container after it cools down.</span><br />
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<b style="font-size: 15.4px; line-height: 21.56px; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-38202036957358194422016-09-21T04:52:00.000-07:002016-09-21T04:52:08.516-07:00Pesarattu ( Andhra Style Whole Green Gram Dosa)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Pesarattu (Dosa) is one of the famous authentic dishes of Andhra Pradesh, India. Its very healthy as main ingredient of this dosa is whole green gram. Dosa Batter is prepared in this recipe using green chilly, ginger, onion, lot of soaked green gram and little rice. No fermentation is required here, pesarattu batter can be prepared very easily. Serve this nutritious pesarattu dosa along with <b><i><a href="http://www.prameelaskitchen.com/2015/03/coconut-chutney_18.html">coconut chutney</a></i></b> and filter coffee. make your breakfast simple n healthy.......</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>What made me to tryout this recipe ?</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> I tasted this pesarattu @ " Chutneys Begumpet, Secunderabad " for the first time and liked it very much.They have one more interesting item called "MLA Pesarattu". This special pesarattu will be served along with upma inside .... I just can't explain the heavenly taste of it with ginger chutney. If you visit hyderabad, I recommend you to taste this nutritious, yummy healthy Andhra special dosa. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here we go with the recipe</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">recipe source: Padhu's Kitchen</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">makes around 10-12 dosas ( serves 4 )</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup whole green gram </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1-2 tbsp raw rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium size onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 fresh green chilies ( adjust to your spice level)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1-2 tsp grated ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp cumin seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">adequate oil/ghee to prepare dosa</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup finely chopped onion for toppings </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>How To Prepare?</b></span><br />
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<li><span style="font-family: Trebuchet MS, sans-serif;">Soak green gram and rice together for about 6-7 hours in water.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Grind soaked green gram,rice,one onion,green chilly, salt and grated ginger into a smooth paste by adding adequate water. [Consistency should be of dosa batter neither very thin nor very thick]. Now add cumin seeds to the batter and mix it well.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9bRvL-yVAkEvfNBaljkqAkFLKOYZGRGi7LwDgp-WX7kl1Qy7y3OlHXLBgVxTpl51Bo5WpSaQ2QuhhoBVeyVjobRUMBItgCayBHVFoBaPsK2Rz0k_ZAfkMSNo2eXRONwvDSalkg2n1xU/s1600/IMG_20160913_184432%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9bRvL-yVAkEvfNBaljkqAkFLKOYZGRGi7LwDgp-WX7kl1Qy7y3OlHXLBgVxTpl51Bo5WpSaQ2QuhhoBVeyVjobRUMBItgCayBHVFoBaPsK2Rz0k_ZAfkMSNo2eXRONwvDSalkg2n1xU/s320/IMG_20160913_184432%257E2.jpg" width="315" /></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Grease a hot tawa with little oil. Pour a ladle full of batter in the center and spread it in a circular motion from the center to the outside of the tawa to form a dosa. Now sprinkle chopped onion , and press it with ladle carefully. Add in a spoonful of ghee/oil.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: Trebuchet MS, sans-serif;">Cover the dosa and cook till it becomes golden brown at the bottom and raw smell of green gram goes off.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR09n-UUTmPdtv99EtMZkf00ZRrpwqp0ZfUhz-B9H_jBU77EGZlkOyhR9lMnjIgPqFsYImSip4XLqLpbIoQvhPuNbsZSZpLu2sw7atvBNfpy0qMZDTUonL3GU-b1QG80BMadvtNnh6YCM/s1600/IMG_20160913_203628%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR09n-UUTmPdtv99EtMZkf00ZRrpwqp0ZfUhz-B9H_jBU77EGZlkOyhR9lMnjIgPqFsYImSip4XLqLpbIoQvhPuNbsZSZpLu2sw7atvBNfpy0qMZDTUonL3GU-b1QG80BMadvtNnh6YCM/s320/IMG_20160913_203628%257E2.jpg" width="320" /></a></div>
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</ul>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve this protein rich dosa along with coconut chutney.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Notes/Alternative:</i></b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">You can avoid onion if you don't like .</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In the original recipe , only 2 tsp of rice is mentioned ... instead I used 2 tbsp.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">You can refrigerate the batter and use it next day too.</span></li>
</ul>
</div>
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<b style="font-size: 15.4px; line-height: 21.56px; max-height: 1e+06px; text-align: left;"><span style="font-family: "trebuchet ms", sans-serif; max-height: 1e+06px;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
<div>
<b style="font-size: 15.4px; line-height: 21.56px; max-height: 1e+06px; text-align: left;"><span style="font-family: "trebuchet ms", sans-serif; max-height: 1e+06px;"><br /></span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-86014781320968121452016-09-13T03:45:00.000-07:002016-09-17T09:36:07.096-07:00Murmura Laddu/Mundakki Laddu/Pori Unrundai ( Sweetened Puffed Rice Balls)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">Murmura laddu is specially prepared during festivals </span><span style="font-family: "trebuchet ms" , sans-serif;">in many regions of India</span><span style="font-family: "trebuchet ms" , sans-serif;">. Most interesting part here is these jaggery based laddus are prepared using only one tsp of ghee, jaggery and lot of puffed rice.Try out this healthy crunchy laddus which will be ready within minutes. All you need is just three ingredients....</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Here we go with the recipe...</span></span><br>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">
<span style="font-family: "trebuchet ms" , sans-serif;">recipe source: www.nishamadhulika.com</span></span><br>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b></span></span><br>
<span style="font-family: "trebuchet ms" , sans-serif;"><br></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup + 1/4 cup puffed rice</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;"> 1/3 cup jaggery </span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp of ghee( clarified butter) </span><br>
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 to 1/3 cup water</span><br>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare ?</b></span><br>
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<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Dry roast the puffed rice <b>for minute or so</b> just to ensure moisture goes off if any. Keep the roasted puffed rice aside.(<b>Do not over roast)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpfTRXRoAG7YAfj84y8pWsqIMhA1KdF2dW0dZk8uaFmza8YxzWw3X5CJcAVe9TMseg0Ua6nyLuaqv_ZIssUOeByJLGAwP8AFd_cypzxrzaWFNjeow0xPp8o-ez7ag_D2qjr0hc3ekguY/s1600/IMG_20160728_140903%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpfTRXRoAG7YAfj84y8pWsqIMhA1KdF2dW0dZk8uaFmza8YxzWw3X5CJcAVe9TMseg0Ua6nyLuaqv_ZIssUOeByJLGAwP8AFd_cypzxrzaWFNjeow0xPp8o-ez7ag_D2qjr0hc3ekguY/s200/IMG_20160728_140903%257E2.jpg" width="191"></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Heat a non stick pan , add jaggery and water to it . [ if your jaggery is not clean then you have to dissolve jaggery in hot water and strain it before this step]. Bring the jaggery syrup to a boil keeping the flame in medium. You can add in tsp of ghee at this stage.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpbjjulMso-4xvoLcFVe-E4kq1EFXJqqLWTgGfiiIGkSNX3TO1U9aMyYWrJ2nuUTJci7AkHVauTRW2dwerISH5NtG1csG9TLCTGibLYB5HY3B_oVdb-o4y7G3ttuRsebvfAwKXxFZwe8/s1600/IMG_20160728_141213%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpbjjulMso-4xvoLcFVe-E4kq1EFXJqqLWTgGfiiIGkSNX3TO1U9aMyYWrJ2nuUTJci7AkHVauTRW2dwerISH5NtG1csG9TLCTGibLYB5HY3B_oVdb-o4y7G3ttuRsebvfAwKXxFZwe8/s200/IMG_20160728_141213%257E2.jpg" width="200"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWXD5S08ChnFs3qdwFcsqjp4dqfhovtAY9eMR6g4k3ecHtkhCkPDcgYzqjR2YL12EF5SCgIT0ZFNgeFDECO6_hDlFmXRFi-HpRhg8TK8M2aoIAo5rSrMRgeX554IsDpVIuVpPmoknaO8/s1600/IMG_20160728_141349%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWXD5S08ChnFs3qdwFcsqjp4dqfhovtAY9eMR6g4k3ecHtkhCkPDcgYzqjR2YL12EF5SCgIT0ZFNgeFDECO6_hDlFmXRFi-HpRhg8TK8M2aoIAo5rSrMRgeX554IsDpVIuVpPmoknaO8/s200/IMG_20160728_141349%257E2.jpg" width="200"></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Now comes the <b>important step</b> ... getting the right consistency of jaggery syrup. To check whether you have reached the right point, drop little syrup on to little water. Now push the syrup with your finger, if it forms </span><span style="font-family: "trebuchet ms" , sans-serif;">a super soft dough of tiny size then you are done. If it gets dissolve in water then continue to boil the syrup. [pls refer the pics below]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonuCFSUXTaTkBPDSatKRW7eks_ijVgk6epjnLr42zlg2UqdYuzieroyQnuRpFLUcVYnqDDHgZd2S29tOG4EF6R5H8Cuy6ZaJMIocQ3SFA9wYlO7P4y5wJifvhyT3sOXy2scRGhJdbBtI/s1600/IMG_20160728_141554%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonuCFSUXTaTkBPDSatKRW7eks_ijVgk6epjnLr42zlg2UqdYuzieroyQnuRpFLUcVYnqDDHgZd2S29tOG4EF6R5H8Cuy6ZaJMIocQ3SFA9wYlO7P4y5wJifvhyT3sOXy2scRGhJdbBtI/s200/IMG_20160728_141554%257E2.jpg" width="200"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4NKKZPBbFtxWO7KhC5GTxijOmipLoVGa603hUZE2YNKo-f4L58X-0v5tAnCqGzmeebI3-c-bzWvAO0bVnM6yWyOwZgp66tuoicbuW327zXSZCc75xNFeW8C1DksEfqHHCc3Kj13lz8c/s1600/IMG_20160728_141648%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4NKKZPBbFtxWO7KhC5GTxijOmipLoVGa603hUZE2YNKo-f4L58X-0v5tAnCqGzmeebI3-c-bzWvAO0bVnM6yWyOwZgp66tuoicbuW327zXSZCc75xNFeW8C1DksEfqHHCc3Kj13lz8c/s200/IMG_20160728_141648%257E2.jpg" width="185"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk30ebcIXonbpITkhe7xJIlXO5hAOX1T17mC5owl8sVvm0kkEPvOkAJ5WZl6BVnTAZsdrCD0pxmERg7CQI0kRq54CSjj7vAjYkPdVcmClqc8w1X_Jm0QeMh3tmiwy7Zv5u3mgExJeMYmk/s1600/IMG_20160728_141800%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk30ebcIXonbpITkhe7xJIlXO5hAOX1T17mC5owl8sVvm0kkEPvOkAJ5WZl6BVnTAZsdrCD0pxmERg7CQI0kRq54CSjj7vAjYkPdVcmClqc8w1X_Jm0QeMh3tmiwy7Zv5u3mgExJeMYmk/s200/IMG_20160728_141800%257E2.jpg" width="197"></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">After you reach the right consistency of the syrup add in roasted puffed rice and mix well. Switch off the flame.Grease your palm with little water and make laddus .<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwelGw7lxOH_CID97FV8Y3fAJIRIYJfT0xbccNGh2ju2285o4aeSfIn9JZDcGlsfxB-6hq_RkIcXA3t7dRl4NINyy_iD-6lbZ7Z2FxSbHmsfx40LN8SJKKrsM5ZHsqUyrkJyzvGPsp7A/s1600/IMG_20160728_141818%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwelGw7lxOH_CID97FV8Y3fAJIRIYJfT0xbccNGh2ju2285o4aeSfIn9JZDcGlsfxB-6hq_RkIcXA3t7dRl4NINyy_iD-6lbZ7Z2FxSbHmsfx40LN8SJKKrsM5ZHsqUyrkJyzvGPsp7A/s200/IMG_20160728_141818%257E2.jpg" width="180"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSenN11oAaF4jswRlQpds2ynvwZ_x2xgTgHNHfOEv0Mw89Wf63QZ1n9TSuLSeTzibvdWLxNd7NeXEmsiSbR18PTyWXxuV5A50Ay5qOp8W2Lugx1_LYZU4_PQ_i5wIIwByvXHfQY2gsSU/s1600/IMG_20160728_142025%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSenN11oAaF4jswRlQpds2ynvwZ_x2xgTgHNHfOEv0Mw89Wf63QZ1n9TSuLSeTzibvdWLxNd7NeXEmsiSbR18PTyWXxuV5A50Ay5qOp8W2Lugx1_LYZU4_PQ_i5wIIwByvXHfQY2gsSU/s200/IMG_20160728_142025%257E2.jpg" width="130"></a></div>
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<b style="font-size: 15.4px; line-height: 21.56px; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-45354168905286052282016-08-22T04:07:00.006-07:002016-08-22T04:38:53.994-07:00Krishna Janmastami.... Traditional Recipes of South India<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Please make sure your Rice Atta/Rice Flour is very very fine .. That's the key for all the recipes below. Click on the pic to get detailed recipe ...</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Happy Cooking!!</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><a href="http://www.prameelaskitchen.com/2015/11/rava-muruku-rava-chakkuli-semolina.html"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHuiGukZG-cBJOik25_EqKS_greGEUYhjjyATjP2d8H5u5yvPBbiAWA0MgZvbbMqRQnNfcgFtZL_RFckh9RqpauRWcyhcWxHvAS_FyCYws-FGGBCoejxIcyxGEA9_4Krz31gDSbaAuXE/s320/Photo+Collage+Maker_kMKSnt.png" width="320" /></a></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><a href="http://www.prameelaskitchen.com/2015/08/uppu-seedai-cheedai-salted-fried-rice.html"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuAcx4cS0O6aHA7ydSLDOMLyLrbDXLeE4POahK959u8UpWe1_s0-4pN4qK_VmDrOVzl5Sq6slOJfp_Fn9JPQed58F9M1WeSjk7k2NWJYKVzNRNYpNvfDdtQtTjcSrmE0Zwbe_3Mlt9dM/s320/Photo+Collage+Maker_HL0NIx.png" width="320" /></a></b></span></div>
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<tr><td style="text-align: center;"><a href="http://www.prameelaskitchen.com/2015/08/mullu-murukuchakkulichakli-traditional.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWRSJiCyHXEJQE9r6-F6cRJnlFYDv8catwRgLoCyvlRrEkW-hJ216LOwatAEQyLMmtlwI7o3sqcpLg1eD-Y_3GZzDy9jqD4nhWRo07KSiLz3DX5W8YwUGu0ypvW5lbgVYQdS_kY9XvL0/s320/IMG_20150816_164911%257E2.jpg" width="209" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Mullu Muruku /Chakkuli (Traditional Recipe of Udupi)</i></b></span></td></tr>
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<b style="font-size: 15.4px; line-height: 21.56px; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-42953758885901233582016-08-17T08:56:00.001-07:002019-02-02T15:26:45.961-08:00My Introduction :-)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">I am Prameela Bhat, owner of this blog. I come from 8 years of IT experience, q</span><span style="font-family: "trebuchet ms" , sans-serif;">uit my job to take care of my elder son "Sumadhva". Started my blog in November 2014 to capture my cooking journey. Now I code </span><span style="font-family: "trebuchet ms" , sans-serif;">to beautify my own blog :-). </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I was <b>o</b></span><b><span style="font-family: "trebuchet ms" , sans-serif;">n</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></b><span style="font-family: "trebuchet ms" , sans-serif;"><b>and off</b> on my blog as </span><span style="font-family: "trebuchet ms" , sans-serif;">I had to take breaks three four times in between because of personal reasons. My l</span><span style="font-family: "trebuchet ms" , sans-serif;">ittle boy "Sughosh" turned 16 months old recently and I am trying my best to continue my cooking journey through this blog once again.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>My Childhood</b>: I have born and brought up in beautiful place called "Udupi, Karnataka".Grew up </span><span style="font-family: "trebuchet ms" , sans-serif;">in an authentic</span><span style="font-family: "trebuchet ms" , sans-serif;"> coastal style red oxide floor house eating all healthy </span><span style="font-family: "trebuchet ms" , sans-serif;">food.My mother is a very good cook.During my childhood , I was behind her all the time watching </span><span style="font-family: "trebuchet ms" , sans-serif;">her cooking,style of preparation etc. With the very minimal available</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">infrastructure and ingredients she used to prepare tasty dishes and keep her family happy everyday.!!</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">I love watching cookery shows.I Read recipes from magazines,other food blogs and </span><span style="font-family: "trebuchet ms" , sans-serif;">cook books. Getting married to a person who is born and brought up in </span><span style="font-family: "trebuchet ms" , sans-serif;">TamilNadu really helped me to venture into Tamil Nadu cuisines as well. Though Shifting to different cities around the world many times was tough, but it actually gave me an opportunity to explore new culture, food habits , place etc. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> Whole purpose of this blog is to tell people cooking is very easy if you cook with interest and love.I love traditional food and believe in seasonal food.Most of the recipes are south Indian,easy,</span><span style="font-family: "trebuchet ms" , sans-serif;">simple in my blog. If you get a chance to try out any recipes , Please get </span><span style="font-family: "trebuchet ms" , sans-serif;">back to me with your comments. Your feedback really means a lot to me.</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Happy Cooking....</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Love,</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Prameela Bhat.</span></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-16099530007115670512016-07-30T05:59:00.001-07:002016-07-30T05:59:42.282-07:00Plain Sev /OmaPodi/OmPodi <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Plain Sev</b> is an traditional Indian fried dish.This is consumed as tea/coffee time snack. Sev is also used as an ingredient in many street foods and few other dishes.Main ingredients of this plain sev are besan (Bengalgram flour) and rice flour. Most important, using the spice <b>Ajwain (Oma)</b> in this recipe gives a special flavor to this snack.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Want to know more about this spice ajwain( oma)?? <a href="https://en.wikipedia.org/wiki/Ajwain">click here </a>....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzuRDzly5EjBG1kIMKSj1CLxMkqEDogJ6m7caI_zXL6VkP760pH3EY_w_lDokXDUd7BudPQnA3IUdUctVKxNcL8lQZecxM7CPEizy1cxvjIB-kx-xWZsrfuq4Jp165lsN8bNvmY-iEGU/s1600/Photo+Collage+Maker_p6hqzF.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzuRDzly5EjBG1kIMKSj1CLxMkqEDogJ6m7caI_zXL6VkP760pH3EY_w_lDokXDUd7BudPQnA3IUdUctVKxNcL8lQZecxM7CPEizy1cxvjIB-kx-xWZsrfuq4Jp165lsN8bNvmY-iEGU/s640/Photo+Collage+Maker_p6hqzF.png" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Recipe source : My mother and Sharmis passions </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients :</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup - Besan flour </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup -Rice flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp Butter (at room temperature)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp -Ajwain(Oma) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp - Hot oil </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Salt to taste</span><br />
<span style="font-family: "trebuchet ms", sans-serif;">Oil for deep frying</span><span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare?</b></span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Dry roast ajwain for about 1 min till nice aroma comes, then using mortar powder it (coarse powder is fine).Add the ajwain powder to 1/4 cup of warm water and set aside for a while.Then filter it and keep aside.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3ybn_SPFCVOtMACFoO_GfIGtbEOcyflCtyLckICmAZUUC3P26V1PUFS6fQLpA5Yi0eJGbGM6v2vvfFfwztkc_1creWuk33rMi46hVGyO0DcZDFKLU5zzjspn-LubBvvng3f-BNt2UVQ/s1600/IMG_20160705_173520%257E2%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3ybn_SPFCVOtMACFoO_GfIGtbEOcyflCtyLckICmAZUUC3P26V1PUFS6fQLpA5Yi0eJGbGM6v2vvfFfwztkc_1creWuk33rMi46hVGyO0DcZDFKLU5zzjspn-LubBvvng3f-BNt2UVQ/s200/IMG_20160705_173520%257E2%257E2.jpg" width="195" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-JtpIPVzs2ULE_x8KgnVe7-JesvkQvqdN8vJNsrIjgpKhd-2OUQtm2wJderaSUCwMJBjBQV6cc6jWIz-UWSDxvstEf7a4DAFa6d9CqfjU9PRbDbZDfSlwJzmJv_AOPmBVO8O0gsMY8M/s1600/IMG_20160705_175458%257E2%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-JtpIPVzs2ULE_x8KgnVe7-JesvkQvqdN8vJNsrIjgpKhd-2OUQtm2wJderaSUCwMJBjBQV6cc6jWIz-UWSDxvstEf7a4DAFa6d9CqfjU9PRbDbZDfSlwJzmJv_AOPmBVO8O0gsMY8M/s320/IMG_20160705_175458%257E2%257E2.jpg" width="178" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Sieve besan flour and rice flour and transfer it into a mixing bowl.[I did not do it , as store bought flour was super fine). Add the filtered ajwain water, hot oil, butter and required salt and mix everything well.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCaJYvnCkdiImFm3j8jUnfG0fOMzZ4r0b8LlvDJFHzGSXsEhv4MRz8GZSh1ZRg8tUbj9Mu7IwCuN5_DPi1sodnQZ2PmAHvY-rTUPIFQmcPcZVYJnx5zgfzKsLQGKdxfrn-TOAezV6tUs/s1600/IMG_20160705_181627%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCaJYvnCkdiImFm3j8jUnfG0fOMzZ4r0b8LlvDJFHzGSXsEhv4MRz8GZSh1ZRg8tUbj9Mu7IwCuN5_DPi1sodnQZ2PmAHvY-rTUPIFQmcPcZVYJnx5zgfzKsLQGKdxfrn-TOAezV6tUs/s200/IMG_20160705_181627%257E2.jpg" width="200" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Add water little by little to form a soft sticky dough. Fill the muruku mold till 3/4th.Meanwhile heat adequate oil in a kadai/pan , To check if the oil is hot, drop small piece of dough in a oil , if it comes to top immediately then the oil is ready.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Press it in the hot oil starting from the corner like a circle finishing it up in the middle. Once it is cooked on one side turn over to other side and cook till bubbles stop. Repeat this process for the rest of the dough.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LJeDt2ByK9rO3prPgimL45Vkg0ro1nRRmfX5ggxo74DLwUD8SBFgLLLMpbYeDSoTWyLMGZ4xLYMlwDXc6BpXkxJdGojI5yv8QZkHWe246XeqXIawp21h3ykjN4qhwl0QsM3ZgLtHdLc/s1600/IMG_20160705_182655%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LJeDt2ByK9rO3prPgimL45Vkg0ro1nRRmfX5ggxo74DLwUD8SBFgLLLMpbYeDSoTWyLMGZ4xLYMlwDXc6BpXkxJdGojI5yv8QZkHWe246XeqXIawp21h3ykjN4qhwl0QsM3ZgLtHdLc/s200/IMG_20160705_182655%257E2.jpg" width="200" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Drain in kitchen tissue, after it cools down store it in an airtight container.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEXrEzx6D02_1WUY_BsqTvE0100Y26bNZoq7010TKDg_KHF6TRLCcJSIwxuIDJUP_cRk8VXEQfdVi3GrRoVvGCqBfzXWE2DOn9gU4Izj-dm9aO9YR2bvVf-cc-wSWFhjiMl7fdY3c6CI/s1600/IMG_20160705_184447%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEXrEzx6D02_1WUY_BsqTvE0100Y26bNZoq7010TKDg_KHF6TRLCcJSIwxuIDJUP_cRk8VXEQfdVi3GrRoVvGCqBfzXWE2DOn9gU4Izj-dm9aO9YR2bvVf-cc-wSWFhjiMl7fdY3c6CI/s400/IMG_20160705_184447%257E2.jpg" width="332" /></a></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms", sans-serif;"><b>Please be careful as you will be pressing the sev directly on to the hot oil .</b></span></li>
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<b style="font-size: 15.4px; line-height: 21.56px; text-align: left;"><span style="font-family: "trebuchet ms", sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-14995088546956625032016-07-29T04:33:00.004-07:002016-07-29T04:33:53.724-07:00Spicy Vegetable Pulav with Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">Tasty vegetable pulav is an easy dish which can be prepared and served as lunch/dinner.You can even have this one pot meal for your parties. Name of the dish here tells everything about the recipe Isn't it ?. In this recipe rice is cooked along with coconut milk , vegetable and spices. Serve this nutritious veg pulav along with boondi raita or any vegetable raita.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGWpeom9pp1byIRfofM8hyphenhyphenwiON4WPpYzo4MHiicLMMou1Fdu4WZMYXCPMoaDtqadWEOg75fWpPuIXYQYlWCU9Pk0dy4pEETt8SdtQMglTRB3LpkXR_jcInbLERgADbX5i0dOP-Fb7CWc/s1600/Photo+Collage+Maker_M9Rlp4.png" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGWpeom9pp1byIRfofM8hyphenhyphenwiON4WPpYzo4MHiicLMMou1Fdu4WZMYXCPMoaDtqadWEOg75fWpPuIXYQYlWCU9Pk0dy4pEETt8SdtQMglTRB3LpkXR_jcInbLERgADbX5i0dOP-Fb7CWc/s640/Photo+Collage+Maker_M9Rlp4.png" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Recipe Source : Archana's Kitchen</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup basmati rice </span></div>
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120 ml of coconut milk /1 cup of coconut milk</div>
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1 cup of water</div>
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10 french green beans, diced small</div>
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10 to 12 cauliflower florets</div>
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2 medium size carrots, diced small</div>
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1 or 2 cloves garlic</div>
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an inch piece of ginger</div>
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2 green chilies, slit ( depending on the spice level , increase /decrease the number )</div>
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1 teaspoon turmeric powder</div>
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1 or 2 cloves</div>
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2 cardamom pods</div>
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1 inch piece of cinnamon</div>
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1 bay leaf</div>
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salt to taste</div>
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1 tsp of any vegetable oil</div>
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2 tablespoons ghee</div>
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1 tbsp of chopped coriander leaves (optional)<br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare?</b></span></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Wash the rice using water and keep it aside.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Keep the coconut milk, vegetable chopped and the spices ready.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Pound the ginger and garlic in a mortar and keep aside.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Into the pressure cooker , add in the a teaspoon of oil and add in the crushed ginger n garlic. Saute for a few seconds and add in the cloves, cardamom, cinnamon and bay leaf. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhojTYbaNrlZ-U_nSiWDOMKqDI1iON8fzMGi-2CnxyjcRoW76ROA-enWjCpLHG2BFkvAP9WicOFy5yT-ZpBBWIJzBZx84e4q0Ld2SkPsVqVU3EbiqZgncbgxpiSIrMIs7fVJQeZZGJt2U/s1600/IMG_20160301_074407%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhojTYbaNrlZ-U_nSiWDOMKqDI1iON8fzMGi-2CnxyjcRoW76ROA-enWjCpLHG2BFkvAP9WicOFy5yT-ZpBBWIJzBZx84e4q0Ld2SkPsVqVU3EbiqZgncbgxpiSIrMIs7fVJQeZZGJt2U/s200/IMG_20160301_074407%257E2.jpg" width="188" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Next add in the vegetables, green chillies, rice, turmeric powder, salt and coconut milk. Add an additional cup of water and stir all the ingredients and cover the pressure cooker.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVSHXaFQE5t46uo5a233-dmA7Eu-mL416vo3w2p4N5XfhsI-qc_GYfbutKMSiNOrAtN4DToL_qi1HMYek2wJP8qHDFsWe9pv3B3iRauNT9mgnbfn_aQmJvQ_kKlxOeluQeCGDaTizYWw/s1600/IMG_20160301_074702%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVSHXaFQE5t46uo5a233-dmA7Eu-mL416vo3w2p4N5XfhsI-qc_GYfbutKMSiNOrAtN4DToL_qi1HMYek2wJP8qHDFsWe9pv3B3iRauNT9mgnbfn_aQmJvQ_kKlxOeluQeCGDaTizYWw/s200/IMG_20160301_074702%257E2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DLGWCo4XbDQ_vCTvVM5mrwosuFBMgHcKiXlRPBfGi_7ee-eXuXhBAMsky_vNFPie4Cllv2jJd0qiz-NzUDwaWrfFiJoZi1fLrJhrBMGBjyojoH3AeBCO9JY_B-ivK6bnDNXTJ0IPXmc/s1600/IMG_20160301_074926%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DLGWCo4XbDQ_vCTvVM5mrwosuFBMgHcKiXlRPBfGi_7ee-eXuXhBAMsky_vNFPie4Cllv2jJd0qiz-NzUDwaWrfFiJoZi1fLrJhrBMGBjyojoH3AeBCO9JY_B-ivK6bnDNXTJ0IPXmc/s200/IMG_20160301_074926%257E2.jpg" width="164" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Turn the heat to high, place the weight on cooker, wait till you hear a couple of whistles. After a couple of whistles, turn the heat to low and simmer for about 3 minutes and then turn off the heat. Allow the pressure to release naturally as the the rice will continue to cook in the pressure cooker. Once the pressure is released you can open the cooker.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1EVAqr2KI9UsDO0OIG_2H2OO85vH8W8yTLCeINUBPDgKQ61SdF815PJLbDooonVM0EL30_CXADQaCtuEazWTUVwjv0iisgA3Wj0HWr04Oaq7VmdFoduT_TW2uSm_j2C5whh_3_cqZgw/s1600/IMG_20160301_081251%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1EVAqr2KI9UsDO0OIG_2H2OO85vH8W8yTLCeINUBPDgKQ61SdF815PJLbDooonVM0EL30_CXADQaCtuEazWTUVwjv0iisgA3Wj0HWr04Oaq7VmdFoduT_TW2uSm_j2C5whh_3_cqZgw/s200/IMG_20160301_081251%257E2.jpg" width="185" /></a></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Finally stir in the ghee and chopped coriander leaves.Serve the Spicy Vegetable Pulav along with a bowl of mixed vegetable raita. I served with boondi raita for my son's b'day Party last year and it was a hit !!!!!!!</span><div class="separator" style="clear: both; font-family: "Trebuchet MS", sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8A38KG1iOfkU32BkrHrdWMOK0qKazWp_0wKaoVs25pg88Ft2UTg7r44bBCMOhOQiURwaS6OIvsXKHYXB1gstC1nejQoa1g9ZIJrSm-S74cA25RAUSlhn4YPW6xMEVlJA_nRG3qi2uPPg/s1600/IMG_20160301_081355%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8A38KG1iOfkU32BkrHrdWMOK0qKazWp_0wKaoVs25pg88Ft2UTg7r44bBCMOhOQiURwaS6OIvsXKHYXB1gstC1nejQoa1g9ZIJrSm-S74cA25RAUSlhn4YPW6xMEVlJA_nRG3qi2uPPg/s200/IMG_20160301_081355%257E2.jpg" width="169" /></a></div>
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<span style="font-family: trebuchet ms, sans-serif;"><b>Note/Alternative:</b></span></div>
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<li><span style="font-family: trebuchet ms, sans-serif;">You can either use store bought coconut milk or homemade. Make sure you use only first two extracts of the coconut milk if you make it at home.</span></li>
<li><span style="font-family: trebuchet ms, sans-serif;">You can avoid garlic.</span></li>
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<b style="background-color: white; font-size: 15.4px; line-height: 21.56px; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>You might also like:</b></span></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-60044590319199183492016-07-28T06:01:00.000-07:002016-07-28T06:01:19.357-07:00Bole Tambli (Jack Fruit Seed Yogurt Based Dish with Dry Red Chilly)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">I have already shared one version of <b><i><a href="http://www.prameelaskitchen.com/2015/08/jack-fruit-seed-tambli-yogurt-based.html">Jack Fruit Seed Tambli using Green Chilly</a></i></b>.Today I am going to share one more easy version of this bole tambli using common ingredients available in your kitchen.In this recipe , boiled jack fruit seeds will be ground along with </span><span style="font-family: "trebuchet ms" , sans-serif;">coconut, dry red chilly, cumin seeds and yogurt to make a thin gravy. Hot seasoning will be prepared and poured on top of this gravy to end the preparation.Serve </span><span style="font-family: "trebuchet ms" , sans-serif;">this comforting dish with warm rice :-)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Without wasting any time , let me directly jump to the detailed recipe.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Serves 2-3 </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><b>Ingredients</b>:</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">8-10 jack fruit seeds</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">salt to taste</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">3/4 to 1 cup of buttermilk/thin yogurt</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">1-2 tbsp of fresh grated coconut/coconut flakes</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">1 dry red chilly ( you can increase if you want spicy tambuli )</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 to 3/4 tsp cumin seeds<br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><br /></span><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"></span><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><b><i>for seasoning</i></b>:</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">1 tsp musatd seeds</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">1/2 tsp urad dal</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">1 red dry chilly , chopped into halves (optional)</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">1-2 tsp of cooking oil/preferably coconut oil</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">6-8 curry leaves</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"><br /></span><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"></span></span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">How To Prepare?</span></b></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Wash and boil the Jack fruit seeds until they are soft. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">You can pressure cook these seeds, but for this recipe you need only 8-10 seeds. So you can cook these seeds directly in the cooker along with rice. (as shown in the pic below, drop these seeds in water outside the rice vessel). That way you will save time and fuel.<b>OR </b>directly on a separate vessel you can cook till they are soft, whichever you feel comfortable.</span><div class="separator" style="clear: both; text-align: center;">
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Take out the boiled seeds and let it cool. Once it is cool, remove the outer skin and transfer them to a mixer jar.<div class="separator" style="clear: both; text-align: center;">
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Add dry red chilly, coconut, cumin seeds and salt into it . Grind all the ingredients into a smooth paste with little water.If you are using yogurt , <span style="font-size: 15.4px; line-height: 21.56px;">Add yogurt to it and grind all together once again.If you are using buttermilk, add it to the ground paste and mix well.</span></span><span style="font-size: 15.4px; line-height: 21.56px;"> <div class="separator" style="clear: both; text-align: center;">
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Prepare the seasoning in separate pan. Heat oil in a pan . Add urad dal , mustard seeds and red chilly to it . Fry till mustard seed pops out . Now add curry leaves .Fry for few secs and add on top of the tambuli. Give a nice stir before you serve. This goes well with warm rice.<div class="separator" style="clear: both; text-align: center;">
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: 15.4px; line-height: 21.56px;">Don't use very sour curd /yougurt/ buttermilk.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: 15.4px; line-height: 21.56px;">Cook the seeds till they become very soft.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: 15.4px; line-height: 21.56px;">Tambuli taste well when its consistency is like thin batter.</span></li>
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<b style="font-size: 15.4px; line-height: 21.56px; text-align: left;"><span style="font-family: "trebuchet ms", sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-21843601517945456752016-07-20T03:04:00.000-07:002016-07-20T04:17:56.980-07:00Kashaya [Ancient Traditional Beverage of India]<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">I would like to cover couple of things in this post. They are , <b><i>"Kashaya Powder Reciepe - from the scratch "</i></b> and <b><i>"How to make a traditional beverage Kashaya using kashaya powder?.</i></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> This is an Ayurvedic beverage prepared in most of the regions in India.This helps to reduce cough,cold and flu.People prepare kashaya powder in many ways. Its all about using diff spice-combo as ingredients.I personally enjoy this hot drink when I have overeaten.Many a times I prepare kashaya and serve my husband and three year old son who would like to have comforting drink before going to bed.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Without wasting any time, Here we go with my version of Kashaya with only 4 common ingredients available in the kitchen:-)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">recipe source: My grandmother ( Handadi Dodda) </span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Kashaya Powder </span></b></h3>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients :</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup coriander seeds</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup cumin seeds</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 to 1 tbsp black pepper corns</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 clove (optional)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>How to Prepare?</b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Dry roast all the ingredients mentioned above for 30-50 secs in a low flame just to get off with the moisture if any.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Let all the roasted ingredients cool down.Once it is completely cools down , grind everything into a fine/coarse powder.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Transfer the kashaya powder into a airtight container.</span></li>
</ul>
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<h3 style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"> Kashaya [ Traditional Drink]</span></h3>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">2 cups of water </span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 tsp of kashaya powder</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4-5 tbsp of milk (optional)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sugar as per the taste</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>How to Prepare?</b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Boil water in a stain less steel vessel. Add in 2 tsp of kashaya powder to it. Let it boil till it becomes half.Now add in sugar as per your taste.Make sure sugar dissolves completely and then switch off.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Strain it and you are done with the hot kashaya-decoction:-). Ready to drink !!.<div class="separator" style="clear: both; text-align: center;">
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</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">This step is totally optional , You can add hot boiling milk to kashaya decoction and drink when it is still hot.</span><span style="font-family: "trebuchet ms" , sans-serif;"><b>You enjoy this kashaya only if you drink when it is hot.</b></span></li>
</ul>
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<b>Notes/Alternative:</b></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Instead of sugar you can use jaggery. If you use jaggery, do not add milk to it. Mixing jaggery and Milk is against the rule of Ayurveda if I am right.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Ensure you serve this drink hot...</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can add 1 tbsp of methi seeds( fenugreek seeds ) along with other ingredients while roasting.</span></li>
</ul>
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<b style="background-color: white; font-size: 15.4px; line-height: 21.56px; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0tag:blogger.com,1999:blog-4561976074828233117.post-37219544283042715152016-07-15T04:35:00.001-07:002016-07-15T04:35:51.188-07:00Brahmi (Timare /ondelaga ) Chutney Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">Brahmi /Ondelaga is a herb found in many parts of India which is used in Ayurveda. Most important it is used in Indian cooking too. My grandma used to tell me consumption of this herb helps to improve memory power.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Today's recipe is "<b>Brahmi Chutney</b>" ,traditional recipe of udupi-mangalore which is passed to me by my amma. This is a coconut based recipe. </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">This is a good article by Dr.Hebbar which talks about benefits , side effects of Brahmi <b>"http://easyayurveda.com/2013/02/04/gotu-kola-health-benefits-uses-dose-side-effects-ayurveda-details/"</b></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients :</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">handful of brahmi/ondelaga</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup of fresh grated coconut </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">very little tamarind (size of a grape)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Version 1:</i></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 green chilly ( increase if you want spicy)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Version 2:</i></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp cumin seeds/jeera</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3-4 black pepper corns ( increase if you want spicy)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>For Seasoning:</b></i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp ghee</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp mustard seeds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp urad dal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp cumin seeds (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">8-10 curry leaves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 dry red chilly broken</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>How To Prepare ?</b></span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Wash the brahmi along with its root and keep it aside.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Add grated coconut,salt,brahmi and ingredients mentioned under Version1 <b>OR </b>Version2 into a mixie jar. [ Please don't add ingredients of both version!!!].<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Grind everything into a paste along with little water.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "trebuchet ms" , sans-serif;">Prepare the seasoning in a separate pan. Heat ghee, add in mustard seeds... after mustard seed pops out add in rest of the ingredients mentioned under seasoning. Fry till urad dal changes its color little bit. Pour this hot seasoning on top of chutney .Mix well before you serve. Goes well with hot rice.</span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Notes/Alternative :</b></span></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">You can also shallow fry 6-8 black pepper corns and add it to the chutney as part of the seasoning at the end. People who love pepper will enjoy the roasted pepper along with chutney.</span></li>
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<b style="background-color: white; font-size: 15.4px; line-height: 21.56px; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)</span></b></div>
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Prameela Bhathttp://www.blogger.com/profile/10769393641469802078noreply@blogger.com0