tag:blogger.com,1999:blog-53947639905061676632024-03-14T13:40:01.588-04:00Eat Well, Live WellMy attempt to create appetizing Vegetarian meals!!Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.comBlogger204125tag:blogger.com,1999:blog-5394763990506167663.post-55932356285357117842016-08-26T11:14:00.002-04:002016-08-26T11:29:45.535-04:00Vendakka Kari (aka) ladies finger (aka) okra dry curry<div>
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<b>Macro Nutrition Facts</b></div>
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For 1100 grams of Okra which is about 2.4 pounds, I usually use about 6 teaspoons of oil (including the amount of oil used for brushing the pan.</div>
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After Cooking, this reduces to about 650 grams, which can serve about 5 people, for 130 grams per serving.</div>
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<b>For a 130 gram serving, the Calories are 111 and the Macros are </b></div>
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<b>Fat (g) 4.8</b></div>
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<b>Carbs (g) 16.4</b></div>
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<b>Protein (g) 4.2</b></div>
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I<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">t's called Ladies finger in India and okra in the US. The kind you get in India is longer and the ones you get here in the US is shorter. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">In the greater Atlanta region, you can find the Indian version in many Indian stores. </span></div>
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In the South Indian cuisine, we make a dry curry with this, or use it in 'sambar' or Vathakuzhambu' or make a 'daangar' which is kind of like a raita.</div>
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To make this dry curry, if you want it to be crunchy, you have to wash the okra ahead of time, preferably a day ahead and wrap it in a towel. </div>
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Cut the okra in pieces like these. </div>
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If you have a cast iron pan, please use that. If not, you can use a regular kadai or a nonstick pan. Although a cast iron pan makes it tastier.</div>
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I oil the pan with a teaspoon of oil and brush it around. And keep the flame on a medium and once the pan is hot, toss the okra on it. </div>
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Toss it around gently, without mashing the vegetable.</div>
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Don't crowd the pan. Make it in two batches if necessary.</div>
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For every 100 grams of ladies finger, you can use half a teaspoon of oil (approximately).</div>
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And just toss it around, very gently, every 10 minutes without breaking the okra.</div>
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After about 20 ~ 25 minutes, when you see the juices have come out of the vegetable and it has started shrinking add enough salt and some turmeric powder. I don't add any red chili powder to this. I feel it takes away the flavor of the vegetable. But if you like it that way, you can add some at this point.</div>
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After the salt/ turmeric is blended in to the okra about 10~ 15 minutes after you added, the okra is done. </div>
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Sometimes I just leave it like that, and sometimes I season this with oil and mustard seeds.</div>
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This is a side dish which can accompany rasam, sambar or morkuzhambu or just curd rice. </div>
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<br />Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-25422177215449603442016-03-13T14:33:00.001-04:002016-03-13T14:43:37.394-04:00Vazhaikai Podi (to mix with rice)<div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-4ee2tPR8rxM/VuW0sc0mNII/AAAAAAAADQ0/VHcEI3QYdsA/s640/blogger-image--2072379521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-4ee2tPR8rxM/VuW0sc0mNII/AAAAAAAADQ0/VHcEI3QYdsA/s640/blogger-image--2072379521.jpg"></a></div><br></div><br></div><div><br></div>You need raw green bananas to make this. There shouldn't be any hint of sweetness. <div>You need </div><div>2 raw green bananas</div><div>Dhania (coriander seeds)</div><div>Red chilies </div><div>Chana dal</div><div>Salt</div><div>Tamarind (optional) (very little)</div><div><br></div><div><a href="https://lh3.googleusercontent.com/-tJfZmNNQ_8w/VuW0tMCMiYI/AAAAAAAADQ4/xCyuMtP3QEQ/s640/blogger-image-1056333998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://lh3.googleusercontent.com/-tJfZmNNQ_8w/VuW0tMCMiYI/AAAAAAAADQ4/xCyuMtP3QEQ/s640/blogger-image-1056333998.jpg"></font></a></div><div><br></div><div>The ratio of Chana dal, dhaniya, red chilies is 1:1.5:1.5</div><div>You steam the bananas, peel them.</div><div>Roast the spices</div><div>Grind them with tamarind (I didn't use any cos it Tames the spiciness) </div><div>Take it out and keep aside</div><div>Put the bananas in the mixer. </div><div>Now put the spices you ground back in to the mixie and run it one more time.</div><div>Just garnish with curry leaves.</div><div><br></div><div>Mix with hot rice and eat.</div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Traditionally they powder this in an ammi (a stone grinder). It's obviously more tastier If hand pounded. </span></div><div><br></div><br><div class="separator" style="clear: both;"><br></div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-63422902291628121572015-11-12T18:43:00.001-05:002016-02-14T10:30:12.335-05:00Gothumai Alwa<div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-y1lpDeVU65w/VkaMAtSmV4I/AAAAAAAADPI/XEHXBRP-VaE/s640/blogger-image-30464513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-y1lpDeVU65w/VkaMAtSmV4I/AAAAAAAADPI/XEHXBRP-VaE/s640/blogger-image-30464513.jpg"></a></div><br></div><div><br></div>Okay, first things first. We call it alwa, not 'Halwa'. Now that, that is clear, we can move on to the recipe.<div><br></div><div>Have to mention my aunt Mrs Kamakshi and my cousin Priya for making this alwa along with me on skype and showing recipe, step by step! Thank you both :)<br><div><br></div><div>This recipe makes about 2 cups of alwa. </div><div><br></div><div>You need whole wheat for this. It's called 'samba gothumai' in Tamil. It's available in the Indian stores as 'Haleem Wheat'. I don't like alwa made out of wheat flour. </div><div><br></div><div>Whole wheat 1/2 cup</div><div>Water 3 and 1/2 cup water (basically 7 times whole wheat)</div><div>Sugar 1 and 1/4 cup+ 1/8th of a cup ( if you like it sweeter, make it 1 and 1/2 cup sugar)</div><div>Ghee 1 cup ghee ( keep a bit more handy)</div><div>Cardamom 1/2 teaspoon</div><div><br></div><div><br></div><div>The first step is to soak the whole wheat overnight. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-fVkS1ja2SBU/VkUe-4_aDgI/AAAAAAAADOk/0WkARojAyUM/s640/blogger-image-458974867.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-fVkS1ja2SBU/VkUe-4_aDgI/AAAAAAAADOk/0WkARojAyUM/s640/blogger-image-458974867.jpg"></a></div>Drain the soaked wheat.</div><div>Go ahead and grind the water and the soaked wheat in your wet grinder if you have one, for at least 45 minutes to an hour. </div><div><br></div><div>If you don't have a wet grinder, you can use your blender or mixie to do this. Just make sure it's super smooth.</div><div><br></div><div>Prepare the tray you are going to pour the alwa with ghee. Spread the ghee so that it covers the tray fully. </div><div><br></div><div>Strain the mixture through a fine strainer and try and squeeze out al the juice from the leftover pulp.</div><div><br></div><div>Add the sugar, saffron and cardamom to this mixture.</div><div>Pour this in a heavy bottomed pan. On a medium flame, keep stirring this mixture,. </div><div>Be prepared to be near the stove for a good 45 minutes. </div><div><br></div><div>I've taken pictures every 10 minutes. So you can see the difference. </div><div><br></div><div>Every 10 minutes add a generous ladle of ghee, when you reach around 40 minutes, you should be able to see the ghee oozing out of the alwa. This means, it's ready to be poured on the tray.</div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Bjsf2qni7mY/VkaL_qutOVI/AAAAAAAADPA/c0mBoWY6jJQ/s640/blogger-image--1621517303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Bjsf2qni7mY/VkaL_qutOVI/AAAAAAAADPA/c0mBoWY6jJQ/s640/blogger-image--1621517303.jpg"></a></div><br></div><div class="separator" style="clear: both;">In the last 15 minutes, you will notice that the mixture starts bubbling and coming together. When you mix it, it should cling to the spoon. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">At this point, the alwa is done. </div><div class="separator" style="clear: both;">Pour it out on the tray. </div><div class="separator" style="clear: both;">Enjoy it hot! You will be able to cut it in pieces once it sets. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This can be stored for at least a week, but be sure to microwave it a bit before eating for maximum taste. </div><div class="separator" style="clear: both;"><br></div><br></div></div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com1tag:blogger.com,1999:blog-5394763990506167663.post-25819164119285712912015-03-07T21:29:00.001-05:002016-02-26T12:05:06.168-05:00Kathrikai Gothsu<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-CnagNxFFxa0/VtCEq_biQUI/AAAAAAAADQY/WiwPyq09XcY/s640/blogger-image--1132919416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-CnagNxFFxa0/VtCEq_biQUI/AAAAAAAADQY/WiwPyq09XcY/s640/blogger-image--1132919416.jpg"></a></div><br></div><div><br></div>This is an easy to make side dish for idli, Dosai, Arisi upma and pongal.<div><br><div>And it's the best side dish for Idli! </div><div><br><div>It's best if y<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">ou can find the medium sized soft Indian brinjals. Otherwise an Italian eggplant that's soft to touch will work very well. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">You start with roasting the eggplant directly on fire. I've done them in the oven wrapped in aluminum foil when my apartment stove had electric coils. But have to say the charred taste of the eggplant is the best. So if you have a gas stove, please do them on the stove. I have a grill that I use only for this purpose! </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Make sure the Brinjal is cooked all over, cos if that's uncooked, it's going to taste bad.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">To make gothsu for 2 people that love gothsu and eat more gothsu than idlies, You need:</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Two really big and soft (Italian) eggplants, charred, peeled, and mashed with hand.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Oil-- 2 tsp</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Mustard seeds -- 1/2 tsp</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Green chili -- 4 or 5 </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Tamarind -- lime sized </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Red chili -- 1</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Curry leaves - few</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Turmeric powder - 1/4 tsp</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Asafoetida -- 1/4 tsp</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><a href="https://lh3.googleusercontent.com/-bTcTcJBnsY4/VtCEsMk7qdI/AAAAAAAADQc/0mP85FU7c3M/s640/blogger-image--464859690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://lh3.googleusercontent.com/-bTcTcJBnsY4/VtCEsMk7qdI/AAAAAAAADQc/0mP85FU7c3M/s640/blogger-image--464859690.jpg"></font></a></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">If you have a kalchetti, it works very well. Otherwise an heavy bottomed vessel will work.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">---> soak the tamarind in about a cup of warm water and let it sit</font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">---> during this time, take out your kalchetti and revel in its beauty :) </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">---> take a break and put the brinjals on a medium flame, you could put two on the same flame if you have a big stove or do it one by one.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">--->Make sure to turn them around so they get charred all over.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">---> keep aside and let cool and use this time again to admire the beauty of your kalchetti( if you have one) </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">--->mash the tamarind and squeeze the pulp, and add some more water to this</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">---> scoop out the pulp from the charred brinjals and mash it and mix it with the tamarind </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">--->break the chillis in to two and keep all the other things handy near the stove</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">You could chop them but it makes the gothsu super spicy. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">---></span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">On a medium flame, add some oil in the kalchetti. Let it get hot. Once it's hot, add the mustard seeds. Let them sputter.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">---> now add the chillies, curry leaves, hing, turmeric powder and reduce the flame and now add the tamarind brinjal mixture to the kal chetti</span></div></div></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">---> add some salt and let it come to one boil,</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">---> this should not be boiling too much..</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">---> make some super soft idlies or dosai and enjoy it :)</span></div><br><div class="separator" style="clear: both;"><br></div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-53642439331528454462015-02-26T13:25:00.001-05:002015-02-26T15:21:44.267-05:00Oven Roasted Potatoes<div>
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<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">One large Potato cut in cubes </span><br />
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2 tbsp olive oil</div>
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1 tsp kara Podi (chili Powder)</div>
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1/2 tsp salt<br />
1/4 tsp Turmeric Powder </div>
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Two pinches of Perungayam (Asafoetida)</div>
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Pre heat the oven to 425F</div>
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Mix the oil, podi, salt, turmeric powder and Perungayam well. </div>
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Toss the cubes in them and spread them on a tray.</div>
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Put them in for 15 minutes @ 425F and hi broil for about 6 minutes<br />
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Came across <a href="http://www.seriouseats.com/2011/11/the-food-lab-thanksgiving-edition-ultra-crispy-roasted-potatoes.html" target="_blank">this</a> article on making crispy potatoes. It is recommended that you par-boil the potatoes before you put them in the oven. Since I just made one potato and had it as soon as it was done, it was very crispy and not leathery at all. When I make a big batch of potatoes, I will try par-boiling them. <br />
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Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com2tag:blogger.com,1999:blog-5394763990506167663.post-77351067097327203782015-02-13T23:09:00.001-05:002015-02-13T23:19:55.131-05:00Thattai (a crunchy savory snack)<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-kv-VqVgitIY/VN7MZ7xBdqI/AAAAAAAADKM/n1TAzrPcn1E/s640/blogger-image-869333557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-kv-VqVgitIY/VN7MZ7xBdqI/AAAAAAAADKM/n1TAzrPcn1E/s640/blogger-image-869333557.jpg"></a></div><br></div>This is my favorite snack ever! Uses very simple ingredients but you won't be able to stop with one.<div>I have used Meenakshi ammal's Pachai Arisi Thattai recipe here.</div><div>Two main ingredients are Rice flour and Urad flour</div><div>Ready made rice flour is easily available everywhere now.</div><div>Urad flour is available too, if you don't find it, just dry toast some urad dal and let. lol, grind to a fine powder and run through a sieve.</div><div>I made two kinds today</div><div><b><br></b></div><div><b>Regular Thattai made with red chili powder. </b></div><div><b>Makes 50 thattais (approx)</b></div><div>Rice flour - 2 cups</div><div>Urad Flour- 2 tbsp</div><div>Ghee- 2 tbsp</div><div>Salt - 3/4 tsp and a pinch</div><div>Red chili powder - 3/4 tsp</div><div>Water- 1 cup and two tbsp </div><div>Chana dal (soaked for half hour) - 1 and 1/2 tbsp </div><div>Curry leaves - 7 or 8</div><div>Oil- enough to deep fry</div><div><br></div><div>Start by sieving both the flours and the chili powder through a strainer or a sifter. Add the ghee, chili powder and salt, ghee, Chana dal and curry leaves. Mix it well. Add the water in and make it a moist dough. </div><div>Cover it with a wet cloth so the dough won't get dry.</div><div>Heat the oil in a thick bottomed pan. If you have an electric fryer set the temperature to 400 deg.</div><div>Once the oil is hot you are ready to start making it.</div><div>Take a plastic sheet (I used a used ziploc bag)</div><div>Oil it well. Keep some water in a small bowl near by. </div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-x95vU1jRsWo/VN7MYN29YiI/AAAAAAAADJ8/t_3xL7IMtVQ/s640/blogger-image--610508936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-x95vU1jRsWo/VN7MYN29YiI/AAAAAAAADJ8/t_3xL7IMtVQ/s640/blogger-image--610508936.jpg"></a></div><br></div><div><br></div><div>Make about a dime sized ball from the dough. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dip your fingers in the water and flatten the dough to a round circular shape. Make a batch of 6 or 8 and slowly drop them one by one in the hot oil. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">After a minute or two, turn them and let them cook. The Thattai is ready when it is a nice Holden red in color and it makes a hard noise when you lift it with your ladle.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Repeat the same process until you run out of dough.</span></div><div><br></div><div><span style="-webkit-text-size-adjust: auto;">You can make a different variation of this using Black pepper. Coarse grind about 1 tbsp of black pepper in a mortar and use it instead of red chili powder. Everything else stays the same.</span></div><div><span style="-webkit-text-size-adjust: auto;">The ones on the left is made with black pepper. </span></div><div><span style="-webkit-text-size-adjust: auto;">Happy Snacking!! </span></div><div><span style="-webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-q1gA7rRBd1w/VN7MZP8igkI/AAAAAAAADKE/FCT2eNoahn8/s640/blogger-image-220945535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-q1gA7rRBd1w/VN7MZP8igkI/AAAAAAAADKE/FCT2eNoahn8/s640/blogger-image-220945535.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><br></div><div><br></div><div><br></div><div><br></div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-7234980806879208592014-10-23T23:44:00.001-04:002014-10-23T23:53:04.768-04:00KaraSev (Spicy Savory)<div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Kara Sev! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-nFgz88B_MmM/VEnLIf3Rz8I/AAAAAAAADH0/cIxFFvUlpCE/s640/blogger-image--599552433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://lh4.googleusercontent.com/-nFgz88B_MmM/VEnLIf3Rz8I/AAAAAAAADH0/cIxFFvUlpCE/s640/blogger-image--599552433.jpg"></font></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This is a spicy kind of savory that tastes so good just by itself or with tea </div><div class="separator" style="clear: both;">It is very crunchy and yummy!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This recipe is from Meenakshi Ammal's 'Samauthu Par'. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The proportion of Kadala mavu (Chick Pea Flour) to Arisi Mavu (Rice Flour) is 4:1</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">You need </div><div class="separator" style="clear: both;">Kadala Mavu (Chick Pea Flour/ Besan) 2 cups </div><div class="separator" style="clear: both;">Arisi mavu (Rice flour) 1/2 cup</div><div class="separator" style="clear: both;">Fennel Seeds 1 tsp</div><div class="separator" style="clear: both;">Black Pepper 1 tablespoon (more if you like spicier)</div><div class="separator" style="clear: both;">Red Chili 7 big ones </div><div class="separator" style="clear: both;">Butter (melted) 1 table spoon</div><div class="separator" style="clear: both;">Salt 1 and 1/2 teaspoons </div><div class="separator" style="clear: both;">Garlic cloves 2 (optional)</div><div class="separator" style="clear: both;">Water as needed</div><div class="separator" style="clear: both;">Oil to deep fry </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Method</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-k3D5-F5Yu4E/VEnLG6ZM4SI/AAAAAAAADHs/-WPYw6cHzJc/s640/blogger-image-360097348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-k3D5-F5Yu4E/VEnLG6ZM4SI/AAAAAAAADHs/-WPYw6cHzJc/s640/blogger-image-360097348.jpg"></a></div><br></div><div class="separator" style="clear: both;">Start by making a coarse powder of black pepper and red chillies in your mixer</div><div class="separator" style="clear: both;">Then make a paste of the garlic, you can add a bit of water to this. If there are any big pieces, remove them by hand so they won't get stuck and close the hole of the achu</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Mix the dry stuff first and then add the fennel seeds, <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">the salt and the spices</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">And then add the water, little by little to make a thick dough.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I also added a few drops of hot oil to the dough. </span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Add some oil in a thick bottomed pan and keep on a med hi flame</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Make sure the heat stays steady through out the process </span></div><div class="separator" style="clear: both;"><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Pinch a small ball of dough in to hot oil to check if the oil is ready.</font></div><div class="separator" style="clear: both;"><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">If the oil is hot enough, it should rise back up to the top instantly.</font></div><div class="separator" style="clear: both;"><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div class="separator" style="clear: both;"><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">You are now ready to start making 'kara sev'!</font></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I used a 3 hole 'achu' and just press the dough on to the hot oil.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Once it's in the oil, take a. Stainless steel ladle and break off the kara sev in to pieces </span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This will make it crispier</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">And the Kara Sev is done when it turns golden brown and is 'silent' </span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Remove and let cool </span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">For the measurement I used, it filled up a 6 cup box.</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;"><br></div><br></div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-59870873018913353302014-10-20T21:53:00.001-04:002014-10-20T22:08:39.138-04:00Manga Thokku / Raw Mango Pickle<div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-S9X184R0bNI/VEW_NVh9wKI/AAAAAAAADHY/K3-EqcFcnPU/s640/blogger-image-1915217658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-S9X184R0bNI/VEW_NVh9wKI/AAAAAAAADHY/K3-EqcFcnPU/s640/blogger-image-1915217658.jpg"></a></div><br></div><br></div><div><br></div>This is one of my favorite pickle. Goes very well with plain curd rice! You need raw green mangoes for this. Takes less than 20 minutes to make at home. And way more healthier than any store bought pickle. <div><br></div><div>I use a food processor to grate the mangoes. You could do it by hand too.</div><div>3 raw mangoes ------ grated</div><div>Sesame Oil -------- 6 tablespoons Oil for the last step</div><div> -------- 2 tsps oil in the beginning</div><div>Red Chili powder -----this depends on your spice level, I've used 6 tablespoons</div><div>Salt-------4 teaspoons more or less</div><div>Perungayam(hing) 1/2 teaspoons</div><div>Vendaya Podi (fenugreek powder) 1 teaspoons</div><div>Mustard seeds ---- 1 tsp</div><div>Red Chili Powder -- 4 </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-GoJycl3WrOs/VEW_OU05yhI/AAAAAAAADHg/sCbGnUcRoAc/s640/blogger-image-832293205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-GoJycl3WrOs/VEW_OU05yhI/AAAAAAAADHg/sCbGnUcRoAc/s640/blogger-image-832293205.jpg"></a></div><br></div><div>In a kadai, low to med flame, add 2 tsp oil, once it gets hot, add the grated mangoes</div><div>Just spread the mangoes slowly so the oil coats over all of it</div><div>In about 5 minutes, you will notice the mangoes have wilted and lose some color</div><div>Keep stirring every 5 minutes</div><div>In 10 minutes, give it one more stir, and add some of the salt</div><div>It will keep cooking</div><div><br></div><div>In about 15 minutes, spread the mangoes flat in the kadai and split in to four and add the spices on top</div><div> in a different vessel, add the rest of the oil, and let it get hot on a medium flame.</div><div>Add the mustard seeds, and once it starts bursting add the red chilies and once all the mustard seeds have tempered, pour this hot oil on to the mangoes and quickly spread the oil so it coats all over the mango mixture</div><div>Leave t on for 5 more minutes on a low flame and you will see the mangoes and oil mix well and the oil will come through the holes in your ladle. And it will also let some oil out. That means it's done. </div><div>Enjoy this with good decent curd rice</div><div>Let cool in the kadai and once it's Ll cooled transfer in to a glass bottle and make sure water does not touch the pickle. Guard it well :)</div><div>And if you have some white rice put in the empty kadai and mix well and enjoy pickle rice :)</div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com1tag:blogger.com,1999:blog-5394763990506167663.post-24483276062752208872014-07-29T20:12:00.001-04:002014-07-29T20:33:18.355-04:00Papaya Salsa<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-xnbV3H1jgRo/U9g4f2D7oHI/AAAAAAAADGQ/RgcoeEewjCY/s640/blogger-image--1480920586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-xnbV3H1jgRo/U9g4f2D7oHI/AAAAAAAADGQ/RgcoeEewjCY/s640/blogger-image--1480920586.jpg"></a></div><br></div>It's as simple as can be.<div>I used a food processor cos I wanted to finish making it fast. You can dice everything and put it together too.</div><div><br></div><div><i>I used</i></div><div>2 cloves of garlic</div><div>2 tbsp of diced red onion</div><div>3/4 of an orange Serrano Pepper</div><div>1 handful of yellow cherry tomatoes</div><div>1 and 1/2 cups of cubed <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">papaya</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 tsp lemon juice</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 tsp vinegar</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Salt about 1/4 tsp (a little more of u need)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 tsp chopped Cilantro </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-lpeYEkkBcbI/U9g4eglSGcI/AAAAAAAADGI/UrrFL-xXqF0/s640/blogger-image--323478413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-lpeYEkkBcbI/U9g4eglSGcI/AAAAAAAADGI/UrrFL-xXqF0/s640/blogger-image--323478413.jpg"></a></div><br></font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Assemble your food processor</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Start with the garlic </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Chop that</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Then add each of the above one by one </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">And pulse for a 10 secs</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Garnish with chopped cilantro</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Tastes great as a side for Nachos, Tacos, Butritos. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b>Tip:</b> i added a whole Serrano Pepper and it turned out a little more spicy than I expected it to be. Depending on the sweetness of the papaya, adjust the amount of the pepper and the amount if Lemon Juice. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">You can add half or 3/4 th of a regular tomato instead of the yellow tomatoes.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><br></div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-46366047074383816412014-07-22T21:17:00.001-04:002014-07-25T12:15:20.191-04:00Tofu Lasagna<div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-8Uv4WzAMUes/U88fqvAmJWI/AAAAAAAADEw/1HhAUHP1nao/s640/blogger-image-1649849762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-8Uv4WzAMUes/U88fqvAmJWI/AAAAAAAADEw/1HhAUHP1nao/s640/blogger-image-1649849762.jpg"></a></div></div></div><div><br></div><div>Total time 1 hour</div><div>Prep time 30 minutes</div><div>Oven time 30 minutes</div><div>+ </div><div>Rest time 30 minutes atleast. </div><div><br></div>There are a lots of versions of lasagna on the web. My daughter loves lasagna and is lactose intolerant. So I set about trying some recipes. <div><br></div><div>I have to mention Anu Srinivasan here (<a href="http://oystersandlemons.wordpress.com/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://oystersandlemons.wordpress.com/</a>). <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Was talking to her and she suggested to add some almond milk to the tofu while making the Bechamel Sauce. I took her suggestion and tried making it the traditional way of making the sauce. Then I made some more changes to the recipe. </span></div><div><br></div><div>My version of the Bechamel sauce doesn't involve the stove cos I thought no point in firing up the stove if I blend the tofu and milk in the food processor itself. Since it's all already cooked and it's going to go in the oven for 30 minutes, that is enough to get it nice and thick. So I will call it tofu Sauce</div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This is a kind of a mixture of many recipes. Pretty easy but a little time consuming. It takes about 25 minutes to make the vegetable sauce. 5 minutes to make the tofu sauce.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">As a first step, boil the lasagna according to instructions on the box. I haven't tried the oven ready lasagna. I always use the ones that need to be boiled.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I made 12 strips for this recipe. You will use 11 approximately. I put one extra if one breaks. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">It will be easier if you have a food processor or a hand blender or a regular blender.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">For the vegetable sauce, you can use any veggies you want. I add mushrooms sometimes. My daughter loves celery so I always add that. Today I have added</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 zucchini</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">4 stalks of celery</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/2 of Chinese Eggplant</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 cups of spinach leaves</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">5 tomatoes (2 beef steak tomatoes and 3 Roma tomatoes)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 Onion</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">6 cloves of garlic </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"> +</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">3 tablespoons of olive oil</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tsp of oregano</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/4 of paprika</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tsp of sea salt</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">3 heaped tsp of tomato paste (optional)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-9SwB81hSG5w/U9KClfz1x0I/AAAAAAAADF8/Hb-PHVicAV4/s640/blogger-image--413505941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-9SwB81hSG5w/U9KClfz1x0I/AAAAAAAADF8/Hb-PHVicAV4/s640/blogger-image--413505941.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">All the vegetables have to chopped into small pieces so that it will be easy to eat the lasagna.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">If you have a food processor, just chop the tomatoes and put it in and purée that.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-m7fqXLofx5w/U88fr8F1bnI/AAAAAAAADE4/tl-QE1NtjMQ/s640/blogger-image-191638909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-m7fqXLofx5w/U88fr8F1bnI/AAAAAAAADE4/tl-QE1NtjMQ/s640/blogger-image-191638909.jpg"></a></div><br></font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">In a heavy bottomed pan, on a medium to high flameadd the oil and when that heats up, add the chopped garlic and onion. In about 4 mins they should be getting translucent, now add the chopped Zuchchini, Eggplant and celery and keep stirring. After about four minutes add the chopped spinach and the salt. Let it all mix and stir for a minute. Now add the puréed tomatoes, and the paste. Mix it well and reduce the heat a bit. Add the oregano and paprika, mix well and let It simmer for 10 mins.</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">For the tofu Sauce</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">You need two packets of Firm tofu </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Some lactaid. (I have used almond milk also)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Bit of salt</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Bit of crushed red pepper (so it won't be too bland)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-cXG4Jka4gM4/U88fodca4JI/AAAAAAAADEo/gT6XfsrSjpU/s640/blogger-image-573934656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-cXG4Jka4gM4/U88fodca4JI/AAAAAAAADEo/gT6XfsrSjpU/s640/blogger-image-573934656.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Wash the food processor if you want your 'tofu sauce' to be white. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Just drain the tofu, no need to completely drain</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Chop them in to big pieces and add to the food processor</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">And while it's running add the lactaid, salt and crushed red pepper and run until it becomes thick and creamy. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Your tofu sauce is ready!!!</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Now you can start assembling!!</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/--by8TrMVKtg/U88lPE7UpLI/AAAAAAAADFI/daGH8mbREaI/s640/blogger-image--1538249976.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/--by8TrMVKtg/U88lPE7UpLI/AAAAAAAADFI/daGH8mbREaI/s640/blogger-image--1538249976.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Preheat the oven to 400 F.</font></div><div><br></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">I have used 3 small Pyrex glass containers and one really small glass container. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">You can choose to make it in a bigger pan. I like to make it like this cos you end up having leftovers and this way you can just put it in the freezer. Once it's to room temperature that is. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Since these containers are small I have cut the strips in to two.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-ntyiRur5QJw/U88lT-eKaMI/AAAAAAAADFg/v55D4tZHlCo/s640/blogger-image--1790853482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-ntyiRur5QJw/U88lT-eKaMI/AAAAAAAADFg/v55D4tZHlCo/s640/blogger-image--1790853482.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">For every Pyrex container you will use 6 cut strips.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Start with two spoons of sauce in the bottom</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">*Layer 2 strips, 2 </font><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">spoons of sauce, 2</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">spoons of tofu spread them*</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Repeat</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Repeat</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">On top I just put a bit of veggie shreds, they are lactose free.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-iEz_GDatm8w/U88lRPF3uFI/AAAAAAAADFQ/5YZcZNIyT7Y/s640/blogger-image--2095722045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-iEz_GDatm8w/U88lRPF3uFI/AAAAAAAADFQ/5YZcZNIyT7Y/s640/blogger-image--2095722045.jpg"></a></div><br></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-fP2nUqGLgiE/U88lSahkM1I/AAAAAAAADFU/vfhckhDn95c/s640/blogger-image--1905255124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-fP2nUqGLgiE/U88lSahkM1I/AAAAAAAADFU/vfhckhDn95c/s640/blogger-image--1905255124.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Put all of them in the oven for 30 minutes. (I have already put one in the oven)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Let it rest for a good 45 minutes, it will be easier to cut the lasagna.</span></div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-Hw4Fw6HqWHE/U88lWsAAYeI/AAAAAAAADFo/6z__zPW6rpA/s640/blogger-image-640525809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-Hw4Fw6HqWHE/U88lWsAAYeI/AAAAAAAADFo/6z__zPW6rpA/s640/blogger-image-640525809.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I guarantee that you won't miss the cheese. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This recipe is lactose free!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">It can be vegan is you use almond milk or soy milk instead of Lactaid.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">And use Soy cheese instead of the lactose free cheese.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Cheese is optional.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I usually serve it with a nice homemade dinner roll :)</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><br></div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-76312515386292259962014-07-02T20:11:00.001-04:002014-07-02T20:11:05.955-04:00RibbonBakoda<div><br></div><div> <div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-aBOK0IHYJPY/U7Sfl1dCpDI/AAAAAAAADDg/8hbttEfRx6E/s640/blogger-image--1041733627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-aBOK0IHYJPY/U7Sfl1dCpDI/AAAAAAAADDg/8hbttEfRx6E/s640/blogger-image--1041733627.jpg"></a></div></div><div><br></div><div>(Ribbon Bakoda pictured with kesari)</div><div><br></div><div><br></div>Ribbon Bakoda is also called ribbon for obvious reasons! It's an easy to make snack. It's crunchy, salty and deep fried. Now how can it not taste great!<div>I followed the recipe from Meenakshi Ammal's 'Samaithu Paar' which translates to 'Cook and See'. It is a <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">bible for Tambrahm Cooking.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Here goes!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">You need</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Oil to deep fry and this </span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Gadget called achu for pushing the dough on to the oil. It's available for $15 dollars at any Indian store. It comes with different achus to make all kinds of snacks from the book!</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">I have two kinds, the one on the left is easier to handle. The one on the right is a traditional achu.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-0iLrfMxFN5s/U7Sfk40n4_I/AAAAAAAADDY/yZoLilVkhC0/s640/blogger-image--23345974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-0iLrfMxFN5s/U7Sfk40n4_I/AAAAAAAADDY/yZoLilVkhC0/s640/blogger-image--23345974.jpg"></a></div></font><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The dough you make has to be made a little dry but not too dry. </span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">You need:</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 cups Kadala Mavu(Besan/Chickpea flour)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 cup Arisi Mavu (Rice flour)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 1/4 tsp Salt</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 heaped tsp Kara Podi (Chili Powder)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">3 pinches Perungayam (Asafoetida)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tablespoons Ghee or Unsalted Butter</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"> </font></div><div><a href="https://lh5.googleusercontent.com/-xucHsg5Zb38/U7SfjpimVVI/AAAAAAAADDQ/y46sq2BtSIU/s640/blogger-image--1108653753.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-xucHsg5Zb38/U7SfjpimVVI/AAAAAAAADDQ/y46sq2BtSIU/s640/blogger-image--1108653753.jpg"></a></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Put the salt and chili powder in 1/4 cup water and let the salt mix well in the water</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Mix all the dry ingredients in a bowl</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Add the salt and chili powder to this</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Keep some extra water on hand and knead until the dough becomes a bit thick like puri dough</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">In a thick bottomed pan, add oil.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">On a medium flame, let the oil become hot.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">To check of the oil is ready insert a wooden spoon in, you should see bubbles coming out or put a small ball of dough in the oil and you should see it rise to the top. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Keep the flame in the same temperature.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Put the dough in the achu and push some out in to the oil.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">It's done when it's a nice golden brown all over. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Makes a great evening snack!</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">In my house we also have it as a side for curd rice!! </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Tips</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Make sure you have time to make the ribbon once the dough is done. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Is the dough rests for a while the Bakoda might become oily</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Monitor the oil temp through out. If the oil gets too hot then the ribbon will become black. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><br></div></span></div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-40306171738662411132014-03-24T17:37:00.001-04:002014-03-24T18:45:18.538-04:00Nellikai Thokku (Amla Pickle) Version 2<br>
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Nellikai is Gooseberry in English and Amla in Hindi, thokku with regards to a dish, in tamil means to be mashed.<br>
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I already have a Amla Pickle recipe <a href="http://vandanaskitchen.blogspot.com/2008/09/gooseberry-or-amla-frozen-pickle.html" target="_blank">here</a>. This is a drier version of that.<br>
Since I dont have access to fresh gooseberries, I use frozen ones.<br>
If you get fresh gooseberries, you would wash them, pat dry and cut and either directly move to step num 3<br>
(this takes more oil but lasts longer)<br>
or pressure cook first (this takes lesser oil compared to the above but if you are like me, the pickle may not last more than a month, (in the bottle, I mean))<br>
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Sesame oil is optional, I love the flavor it brings to the pickle, you can use any oil you prefer.<br>
The Chili Powder I use to make pickles is from Hyderabad. It gives it a good color and is equally spicy.You can use any chili powder, you have access to. <br>
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To make the thokku with two standard frozen bags you need.<br>
<br>
2 bags of Frozen gooseberries / Amla/ Nellikai<br>
3 Tablespoons Indian Sesame oil or Gingelly oil <br>
2 tsp of Mustard seeds<br>
4 Dry Red chilies<br>
Salt as needed<br>
Chili powder - approx 1/4 of the amount of Cooked Gooseberries<br>
Methi Seeds - 1 tsp or Methi Powder<br>
Hing - a generous 1 tsp <br>
Turmeric powder 1 tsp<br>
<br>
<br>
-----> Put the frozen gooseberries along with a 2 tsp of salt and pressure cook them. <br>
----> Once the pressure is down, you wait for the amlas to cool down and patiently take out the seeds, otherwise it may bother you by taking more space in the jar<br>
Always cook in Med Flame <br>
----> In a kadai, add the oil and let it heat up and once its hot add the mustard seeds and let them burst<br>
----> Add the dry red chili , methi seeds, turmeric powder, and hing and immediately add the de-seeded gooseberries to it and start to mix everything well<br>
----> In a few minutes, everything will be incorportated in to the pickle, now mix it up with your ladle and divvy the mixture in to four parts and add the chili powder so that it covers 1/4 of the mixture completely. If you like it spicy, then add a little more for good measure, add about 1 tsp of salt and mix and taste for salt and if necessary you can add more.<br>
----> In under 15 minutes, you will notice the gooseberries start to wilt and it will be easy to mash them up.<br>
----> At this point, turn off the stove and let cool<br>
----> Transfer the pickle to a dry jar and keep it in a cool place<br>
Make sure you dont insert a wet spoon and nothing falls in to the jar accidentaly. This will make sure the pickle doesnt go bad. Made this way, you can use little oil and not feel guilty about eating pickle!Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-74208133656124405712014-02-02T19:05:00.001-05:002014-02-02T20:29:00.416-05:00You say Pakoda, I say Bakoda<div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-KZfpYtcDKRg/Uu7dN7FajUI/AAAAAAAAC0o/826vRuED5hI/s640/blogger-image--747718031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-KZfpYtcDKRg/Uu7dN7FajUI/AAAAAAAAC0o/826vRuED5hI/s640/blogger-image--747718031.jpg"></a></div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Bakoda is a nice crispy snack and pretty easy to make. It makes a great appetizer.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div>My mom would make all kinds of Bakodas. Coriander Bakoda, Mint bakoda, Cashew Bakoda and ofcourse, the famous onion Bakoda. </div><div><br></div><div>Today I have used onions, a bit of methi, a bit of coriander and some cashews.</div><div><br></div><div>For about 8 to 10 servings you need:</div><div>Chopped onions - 4 cups</div><div>Salt- 1.5 tsp (I use sea salt in my cocking, pls adjust the salt measurements according to the salt u use)</div><div><br></div><div>First chop the onions and add the salt and mix it well and keep it aside for 10 mins. You will see that the onions let out water because of the salt.</div><div><br></div><div>In the mean while, keep the oil on the stove on a medium high flame. </div><div><br></div><div>Now add </div><div>1 and 1/2 cups of gram flour</div><div>1 and 1/12 cups of rice flour</div><div>1 tsp of turmeric powder</div><div>1 tsp of chili powder</div><div>6 or 7 green chilies chopped</div><div>* I added a handful of chopped coriander leaves and methi leaves, this is optional</div><div>2 strands of fresh curry leaves</div><div>2 tsp of ghee</div><div><br></div><div>Mix everything well. Do not add any extra water, keep mixing it and u will see that it becomes a thick paste like dough. </div><div><br></div><div>Check if the oil is ready by adding a small ball of the dough to it. It should come up and start to get golden brown in color. </div><div><br></div><div>Once u see that it's ready, pinch the dough on to the oil. Bakodas should be shapeless and that's how they get crispy.</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><br></div><div><br></div>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-71238809013392451512013-07-09T16:35:00.001-04:002013-07-09T16:42:40.754-04:00Dill Raita<div class="separator" style="clear: both; text-align: center;">
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Dill was on sale in my local Indian store.I wanted to make the Dill Raita as an accompaniment to the Aloo Paratha I was planing to make for dinner. It was as simple as can be.<br />
Dill - One Bunch (probably 1 cup washed ,chopped and filled tightly)<br />
Yogurt - 2 Cups<br />
Sour Cream - (Optional) 2 Tablespoons<br />
Salt - As Needed<br />
Garnish<br />
Oil - 1 tsp<br />
Garlic - 4 Cloves (Chopped)<br />
Ginger - 1 Inch Piece (Peeled and Chopped)<br />
<br />
--->Wash the Dill<br />
--->Drain it well<br />
--->Chop it<br />
--->Beat the Yogurt and Sour Cream well<br />
---> Mix in the Chopped Dill<br />
--->In a Pan, add the oil, and when it gets hot, add the chopped garlic and ginger to it and saute for a few minutes<br />
---> Add the garnish to the yogurt and dill mister.<br />
--->Just before serving add salt, so it doesn't get watery<br />
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An option is to ad some cucumbers to this, in case you dont like the stong taste of Dill. It is tastes better than the tzatziki you get from costco!<br />
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Serve with Hot pulav or Roti or Paratha Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com3tag:blogger.com,1999:blog-5394763990506167663.post-68027780876248620292013-07-09T16:17:00.002-04:002013-07-12T12:12:22.686-04:00Gulab Jamuns Made from Scratch!Yes, you read the title right, its not from a mix, and no you do not need Khoya!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9Rj2ugSlIIU/Udxu8gNdG4I/AAAAAAAACzE/OhV20zDnn9w/s1600/IMG_5903.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-9Rj2ugSlIIU/Udxu8gNdG4I/AAAAAAAACzE/OhV20zDnn9w/s400/IMG_5903.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jamuns with slivered Almonds</td></tr>
</tbody></table>
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I learnt to make these from Santosh, a good friend of mine. She ran a successful catering business and is a great cook. I really enjoyed learning the recipe from her. Also equally enjoyed the Punjabi Kadhi with ghee on top and the Baingan Bharta that I had (while learning) for lunch at her place :)<br />
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By far, these are the best Jamuns I have ever had in my life. That's saying something because I don't have a sweet tooth.<br />
<br />
Well, here it is<br />
You will need<br />
a Food Scale<br />
a Deep fryer (optional) for best results.<br />
<br />
<b>For Jamuns: (to make 30 small round jamuns or 20 oblong ones)</b><br />
<br />
3oz of Bisquick Pancake Mix<br />
4 oz of Milk Powder<br />
5 oz of Heavy Cream.<br />
<br />
<b>For Sugar Syrup. (for above measurement)</b><br />
<b><br /></b>
2 Cups Sugar<br />
2 Cups Water<br />
Saffron - a pinch<br />
<br />
In a heavy bottomed pan, add both sugar and water, Mix and let boil on a medium flame. Once the sugar is melted add the saffron, switch the stove off and let cool. Please note the syrup will be thin. Not thread consistency. Should easily flow from the spoon.<br />
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If you are making it in summer, start with placing the Heavy Cream in the freezer before measuring your ingredients. (For about few minutes so it will be extra cold)<br />
Measure the above ingredients to a tee.<br />
Mix the dry ingredients (Bisquick, Milk Powder) well.<br />
Then slowly add the Heavy cream to it, and make in to a nice soft dough. It should be soft to touch and not be sticky.<br />
This usually takes 5 to 10 minutes of kneading.<br />
Now just divide the dough in two and then make small balls out of them. Make sure they are almost the same size, so they will all get cooked evenly.<br />
You can make oblong ones or round ones.<br />
The oblong ones are trickier, if not made well, they might break in oil.<br />
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If you have a fryer, add enough oil and keep it a temperature of 350 deg. Otherwise, in a kadai, make sure the oil is hot but not too hot. Santosh says to keep extra oil on the side, so if the oil in kadai gets hot, add some to cool it down.<br />
I made it once in a kadai and the next time in a fryer. I felt the fryer jamuns turned out better, because the temperature was maintained through out and also it was not oily. I also added a bit of ghee in the oil the second time around. <br />
<br />
When you fry them, move the oil around with the ladle, but try not to touch the jamuns.<br />
In the fryer it takes a good 1 to 2 minutes for them to become completely golden brown.<br />
<br />
Once the jamuns are fried, just drop it in the sugar syrup immediately. They absorb the sugar water and double in size :)<br />
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The variation to this is Kala Jamun. With the same measurement, to the dough add, a tablespoon of sugar. This caramelizes and the jamuns become dark.<br />
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Decorative ideas,<br />
<br />
- You could make oblong or round ones, and place them in cupcake liners.<br />
- Cut the Jamuns in Half, get the pastry decoration from a store, and make designs on them<br />
<div>
- you can sprinkle almonds or any other kinds of nuts.</div>
<div>
<br /></div>
<div>
When the jamuns are cool and have absorbed the syrup. You store them in the fridge for up to a week. </div>
<div>
When making it for a party, these can be made a day ahead. Will taste much better too. </div>
Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com5tag:blogger.com,1999:blog-5394763990506167663.post-15064625750217523022013-04-22T22:44:00.000-04:002013-04-23T12:34:11.318-04:00Kitchen Mishaps!Warning: this post has no recipes what so ever. Just a collection of funny incidents that happened over the years in our family.<br />
<br />
Well, this whole thing started with me making Rava Dosai for dinner. It was a long day and I was tired and in my hurry to make the dough, I picked up the Cream of rice / idli rava instead of rava and made the dough. When I was making the dosas, it was not getting crispy and not getting cooked enough at all. Still my family enjoyed them and had at least 4 each, while appreciating the 'tasty' rava dosais. I realized my mistake the next day and told them what I did. And then one by one went, 'Oh! Is that why it was not good', 'Oh! Is that why it was not crispy' 'Oh! Is that why it was not cooked'. We all had a good laugh about it.<br />
<br />
I was telling about this incident to my grandma(paati) and she recalled this particular incident. <br />
It was a time when they had moved to a new house and all the stuff in the kitchen was all over the place. My aunt was there during the move but had to leave to her husbands house by train in the evening, so she quickly arranged the kitchen for my paati before she left.<br />
My Grandpa(Thatha) was hungry in the evening and asked if my paati could make 'Gothumai (Wheat Flour) Dosai' for him to eat. Gothumai dosai is very similar to rava dosai except its made with Gothumai (Wheat Flour), Maida(All Purpose Four). Well, my paati made the dosai with what she thought was Maida but it was actually bleaching powder. She was struggling to make the dosai, and somehow made a few and served it to him on a plate. She also had tasted the first itty bitty one, and thought it tasted a bit funny but was too tired to notice anything major.As soon as he had the first one, he felt that his throat was on fire. He immediately lied down and accused my paati of serving him a poisonous dosai and said that he was going to die soon :) My paati found the whole situation funny and was giggling and said 'What are you talking about'. Just at that time, my (Chithapa) Thatha's younger brother who's is actually my Chinna thatha but since my mom and uncles called him chithapa all the grand kids also called him chithapa (who lived diagonally opposite us) happened to be passing by out house and stopped to say hello. He noticed that my thatha was lying down rather uncomfortably and asked him about it. My thatha narrated the whole story and then my Chithapa turned and asked my paati, 'Well if you wanted to poison him, why go out of your way and make dosai out of it, why not just give it directly!' <br />
That's how matter of fact we are in our family!!<br />
And then he tasted it and found that it was bleaching powder and told my thatha he had nothing to worry about and asked him to drink a litre of water to wash it out!<br />
<br />
This one again involves my paati, the time she made Rava Kesari. She let the sugar melt and then when it was time to add rava, she added sugar again and then was wondering why it was all melting and not coming together!<br />
<br />
Speaking of crazy families, our family friend also have equally crazy incidents. My aunt told me was how her friend 'Mrs.C' had gone for a wedding in the morning and told her family that she would do a simple 'paruppu podi' dinner. She put hot rice and ghee on everyone's plates and then put a spoonful of paruppu podi. When her son tasted it, he complained something was wrong with it and 'Mrs.C' chided everyone until she had a taste of it, the alleged 'paruppu podi' was actually Horlicks!!<br />
<br />
This is my cousin S's first experience making Mango Cake in the form of a poem!<br />
<br />
<span data-ft="{"tn":"K"}" id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[0]"><b><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[0].[5]">My attempt @ Eggless Mango Cake By S</span></b></span><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[0]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[1]">Was my first baking experience (alone) ever. </span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[2]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[3]">So all the baking equipment including measuring cups & spoons, ingredients & me got together.</span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[4]" /><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[5]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[6]">Made a near perfect dough – “perfect”, according to my standard. </span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[7]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[8]">Poured into the baking tin & off it went into the oven and me hoping my baking journey would continue onward .</span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[9]" /><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[10]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[11]">The oven is new so is being tested for the first time so.. </span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[12]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[13]">It conked off!! Tried once again but it wouldn’t budge & so hard we did try though! </span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[14]" /><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[15]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[16]">But giving up is not the solution right? </span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[17]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[18]">And so put it in one of the saviours of the kitchen for 7-8 mins – The Microwave which put up a good fight. </span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[19]" /><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[20]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[21]">Now that was a whee bit too long and so the result was a spongy edible cake..</span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[22]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[23]">BUT.. something told me that it was going to harden up and turn into stone bake .</span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[24]" /><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[25]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[26]">So what did I do? Quickly literally gobbled up two huge slices of the cake!</span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[27]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[28]">Almost 60% of my first “masterpiece” of a cake <span class="emoticon emoticon_tongue" title=":P"></span></span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[29]" /><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[30]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[31]">Before it turned into stone and it did eventually turn into a hard rock filled with stress, </span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[32]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[33]">Relished the “taste” & was pretty satisfied that none of the appliances burst in the process. </span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[34]" /><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[35]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[36]">And now, my baking equipment, ingredients & me are all waiting for the oven to get well soon <span class="emoticon emoticon_smile" title=":)"></span></span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[37]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[38]">So that we can together bake my official first cake hoping that doesn’t turn into a mishap too! </span><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[39]" /><br id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[40]" /><span id=".reactRoot[3].[1][4][1]{comment628127113864411_101633161}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[41]">PS – All words within “ “ are sarcasm hints.</span></span></span></span></span>Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-53572550019870868622013-02-22T17:15:00.003-05:002013-02-22T17:18:47.814-05:00Paruppu Podi<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1iYUWzQSF4E/USftj1BL5JI/AAAAAAAACw4/SjJz7gJu10c/s1600/IMG_5650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://3.bp.blogspot.com/-1iYUWzQSF4E/USftj1BL5JI/AAAAAAAACw4/SjJz7gJu10c/s400/IMG_5650.JPG" width="400" /></a></div>
Podi means powder in Tamil. This is one of the mixes that can be made and stored. The days when there is no Rasam or Sambar, you can mix this with hot rice and ghee and add a 'sutta aplam' as a side.<br />
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<b>You need</b><br />
Toor Dal 1 cup<br />
Red chillies 2 or 3 <br />
Black Pepper 1 Tsp<br />
Hing 1 Tsp<br />
Salt as needed<br />
<b>Method</b><br />
Roast the dal, chillies, Black Pepper, in a thick bottomed pan, on a medium flame.<br />
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Make sure the flame is a steady medium and keep stirring the pan constantly so it doesn't burn.<br />
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You should roast this until it changes color. It took about 12 mins for me.<br />
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Add the Hing in the last two minutes.<br />
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Let cool, and grind to a fine powder.<br />
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Mix with hot rice and ghee!<br />
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<br />Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-56914523397472868182013-02-22T16:56:00.002-05:002013-02-22T17:00:36.442-05:00Satvik Paneer<div class="separator" style="clear: both; text-align: justify;">
<a href="http://1.bp.blogspot.com/-W9QgCnEPAyU/USfiDgWdScI/AAAAAAAACwo/h_mp8R_-1XE/s1600/IMG_5618-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://1.bp.blogspot.com/-W9QgCnEPAyU/USfiDgWdScI/AAAAAAAACwo/h_mp8R_-1XE/s640/IMG_5618-001.JPG" width="640" /></a></div>
<div style="text-align: left;">
Satvik simply means pure. In this case, I call it Satvik Paneer because there is no onion and garlic in it. Also called the 'Jain' Version because of the same reason. </div>
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On festival days, food is usually prepared without adding onions or garlic. </div>
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When i was growing up, onions were rarely used in our house and garlic was an absolute No No. Once every blue moon when the small onion sambar was made it was an absolute delicacy. </div>
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During the nine days of Navarathri, Onions and garlic are not used in everyday cooking. I made this as an accompaniment to the roti that was served.</div>
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Basically to make 'Jain' version of any recipe, you have to add more flavors to mask the missing onion flavor and use lots of tomatoes. </div>
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For about 4 to 6 servings here is the recipe</div>
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<b>You Need</b></div>
<div style="text-align: left;">
Tomatoes - 6</div>
<div style="text-align: left;">
Green Chili -2</div>
<div style="text-align: left;">
Ginger - 1 and 1/2 Inc piece </div>
<div style="text-align: left;">
Oil - 2 Tsp</div>
<div style="text-align: left;">
Butter - 1 Tsp</div>
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</div>
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Kasoori Methi - 2 Tsp</div>
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</div>
<div style="text-align: left;">
Red Chili Powder - 1/2 Tsp</div>
<div style="text-align: left;">
Roasted Dhaniya /Coriander Powder - 1/2 Tsp</div>
<div style="text-align: left;">
Roasted Jeera / Cumin Powder - 1/2 Tsp</div>
<div style="text-align: left;">
Garam Masala - 1 Tsp </div>
<div style="text-align: left;">
Yogurt (well beaten) - 3 Table Spoons </div>
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Salt - about 1 and 1/2 Tea spoons (more or less according to your taste)</div>
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</div>
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Paneer - Standard small slab that you get in the Indian store, cut in desired size </div>
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#It helps if you mix all the dry masala powder in water so there are no lumps and also the masala wont burn. </div>
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#You can prepare the Dhaniya Jeera masala powder ahead of time in a larger quantity and store. </div>
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#Please adjust the spiciness of this Sabji to your taste.</div>
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<a href="http://4.bp.blogspot.com/-mKwEqM3KNsw/USfj_9OEZoI/AAAAAAAACww/i6qExRNfHDw/s1600/SatvikPaneerProcess.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-mKwEqM3KNsw/USfj_9OEZoI/AAAAAAAACww/i6qExRNfHDw/s640/SatvikPaneerProcess.jpg" width="592" /></a><b>Method</b></div>
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In a Food processor, grind the tomatoes, green chili and the ginger.</div>
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In a pan, on a medium flame, add the oil and butter and once the butter melts, add the kasoori methi.</div>
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Add the mixture of masala and water to this and let it come to a slow boil -about 3 to 4 minutes</div>
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Add the tomatoes mixture to this, and add salt to this and close the pan so everything can come together and thicken - about 10 minutes</div>
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Once the mixture is thick, slow down the flame and add the yogurt and mix well</div>
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On the side, if you prefer, roast the paneer a bit, (i do it, because my kids dont like the paneer if it is not sauteed, but if you don't mind you can skip this step)</div>
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Add the Paneer to this and garnish with coriander leaves.</div>
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Serve hot with Pulav or Rotis.</div>
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<br />Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-63141510767929917382013-02-22T15:52:00.003-05:002013-02-22T16:57:35.386-05:00Butter Paneer<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-q1l7yVQTdiU/USfZvJw16lI/AAAAAAAACwg/qxFa8CQEjBY/s1600/IMG_5592+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="http://1.bp.blogspot.com/-q1l7yVQTdiU/USfZvJw16lI/AAAAAAAACwg/qxFa8CQEjBY/s400/IMG_5592+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter Paneer</td></tr>
</tbody></table>
I have made both the Instant Butter Paneer version posted by Chef Vah Re Vah, <a href="http://www.vahrehvah.com/Paneer+Butter+Masala:3536" target="_blank">here</a>, and the traditional version posted by Sindhi Rasoi, <a href="http://sindhirasoi.com/2008/08/05/butter-paneer/" target="_blank">here</a>. I dont have a picture of the Vah re Vah version. The picture above is the Sindhi Rasoi Version.<br />
Here is my verdict........(drum roll please)<br />
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The Instant Butter Paneer is really that... instant. It just takes time to assemble the items you need.<br />
For the first time in my life I bought fried onions. (Never knew they sell it in the stores here). And was shocked, because the onions were far beyond recognizable. The taste is exactly like the stuff you get in restaurants. But you will get tired of this in one meal.<br />
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The Sindhi Rasoi recipe was a long process, with a ton of stuff to soak, grind, fry respectively.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-i_-avRoDsIQ/UQxA7uD-HGI/AAAAAAAACv8/6BX1n4YEg6A/s1600/ButterPaneer1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-i_-avRoDsIQ/UQxA7uD-HGI/AAAAAAAACv8/6BX1n4YEg6A/s400/ButterPaneer1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What you need</td></tr>
</tbody></table>
I did lose patience with the process by the end. Instead of grinding all the fried onions, I just ground half of the onions. Also, I always lightly fry the Paneer before adding to any subji, because that's the way my kids like it. If you like paneer, as it comes from the store, you can add it like that.<br />
The end result was a flavorful dish. The paneer soaked in the masala nicely and was a great accompaniment to our dinner. Please get the step by step instructions from the Sindhi Rasoi blog directly.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Tt6aKnaI4_o/USfYwrMV6bI/AAAAAAAACwY/B0W9cTgDjnc/s1600/ButterPaneer2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://2.bp.blogspot.com/-Tt6aKnaI4_o/USfYwrMV6bI/AAAAAAAACwY/B0W9cTgDjnc/s400/ButterPaneer2.jpg" width="400" /></a></div>
<br />Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com0tag:blogger.com,1999:blog-5394763990506167663.post-84834734919199122622012-12-13T23:15:00.000-05:002012-12-13T23:22:03.577-05:00Carrot Celery Soup (Gluten Free)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WjxcGlp1aLk/UMqi8SrGTbI/AAAAAAAACu0/3rdRE4f6puE/s1600/Celery+Carrot+Soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-WjxcGlp1aLk/UMqi8SrGTbI/AAAAAAAACu0/3rdRE4f6puE/s400/Celery+Carrot+Soup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot Celery Soup with Brown Rice Pasta<br />
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<h3>
</h3>
<h4>
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;"></span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;"><span style="color: #660000;">Soup makes a great one pot meal, when you make it chunky and thick. This soup can be made thick or thin. <span style="text-align: center;">I was cleanin</span><span style="text-align: center;">g up my </span><span style="text-align: center;">fridge</span><span style="text-align: center;"> to buy some new veggies so these were waiting to cooked.</span></span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;"><span style="color: #660000;">1 Bunch Celery (the long one)</span></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #660000;"><span style="font-size: small;"><div style="text-align: left;">
I Small Bag of baby carrots (which we forgot to snack on during the week)</div>
</span><span style="font-size: small;"><div style="text-align: left;">
4 Large Carrots</div>
</span><span style="font-size: small;"><div style="text-align: left;">
2 small red Radish (which somehow escaped when I made radish sambar)</div>
</span><span style="font-size: small;"><div style="text-align: left;">
A small bunch of Spring onion (bottom to fry along with the onion and top to garnish)</div>
</span><span style="font-size: small;"><div style="text-align: left;">
So I set out to make the soup.</div>
</span></span></span></h4>
<div style="font-size: medium; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Prep time - to cut veggies about 10 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cooking Time - Saute - 10 Minutes Pressure Cook 15 mins blend and Garnish 5 mins</span></div>
<div style="font-size: medium; text-align: justify;">
<b><span style="font-family: Georgia, Times New Roman, serif;">You will need</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Celery - Chopped in 1/2 finger long lengths</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Carrots - chopped in big pieces (No need to chop the baby carrots)</span></div>
<div style="font-size: medium; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Spring Onion <span style="text-align: start;">Onion - 1 (Chopped in big pieces)</span></span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">Garlic - 1 (in cloves)</span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">Oil - 1 Tablespoon</span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">Cilantro to Garnish</span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">Cumin - 1 Tsp</span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">Salt - 1 and 1/2 Teaspoon</span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">Vegetable Broth or Water - 1 Quart </span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">Butter 1/4 Teaspoon</span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">Cayenne Pepper Powder - 1/8 Teaspoon</span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">All Spice Powder - 1/4 Teaspoon</span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">If you don't have these on hand, you can substitute any other spice that you like.</span></div>
<div style="font-size: medium; text-align: start;">
<span style="font-family: Georgia, Times New Roman, serif;">I feel Cayenne Pepper adds a different kind of spiciness to the soup rather than regular chilly powder.</span></div>
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<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-RrTFoJ-Sgr8/UMqkkNcfYtI/AAAAAAAACu8/gxpZk0ny0HA/s1600/Carrot+Celery+Soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-RrTFoJ-Sgr8/UMqkkNcfYtI/AAAAAAAACu8/gxpZk0ny0HA/s400/Carrot+Celery+Soup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I forgot to take a picture after adding the carrots, the last pic was taken after the veggies were cooked in the pressure cooker, while blending them.</td></tr>
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<br />
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Method</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">--->In a Pan, on a medium flame, add the oil. When it starts to get hot, add the cumin, saute it till it slowly starts sizzling, add the garlic cloves, then the onion and spring onion, and saute it till it all starts coming together.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">--->Now add the celery, mix once</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">--->Add the carrots, mix once. Add Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">--->Transfer the contents to a Pressure Cooker and give it 3 whistles.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">--->After the pressure comes down, take a hand blender and blend it all well.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">--->In the pan you sauteed the veggies, add the butter and when it melts add the spice powders and mix well, now add the blended contents and the broth to this. Mix well. Taste for Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">---->Garnish with the Chopped (top part) Spring Onions and Cilantro</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">To make this thick and make it a one pot meal, I cooked some brown rice pasta and served it together.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com2tag:blogger.com,1999:blog-5394763990506167663.post-38332694018757648112012-10-07T12:31:00.003-04:002012-10-07T12:56:48.998-04:00Fried Rice with Veggies and Tofu<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<b> Fried Rice </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9Pz2tTzeBi8/UHGtzkveRZI/AAAAAAAACuQ/z06CnKKNLk8/s1600/Fried+Rice+Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-9Pz2tTzeBi8/UHGtzkveRZI/AAAAAAAACuQ/z06CnKKNLk8/s640/Fried+Rice+Final.jpg" width="640" /></a></div>
<br />
<b> </b>I've always wanted to make the perfect fried rice, and one of the main things you need for that is cold, cooked rice. I usually don't have any leftover rice, so could never make it instantly. So I made the rice a day ahead of time, a first for me. I have used half brown rice and half Sona Masoori Rice. You can use any kind of rice, as long as you cook the grains separate. I mixed both the rices, and used 1:2 water ratio. I cooked it in a pressure cooker and after taking the rice out, let it cool in a tray for an hour and then put it in a container and put it in the fridge.<br />
<br />
<b>Fried Rice for 4 to 5 </b><br />
<br />
Rice 1 and 1/2 Cups (Half Brown and Half Sona Masoori)<br />
Tofu - 14oz (Drained and cut in to square pieces)<br />
Potato - 1 Large cut in to Strips<br />
Cabbage - Cut in thin Strips<br />
Red Bell Pepper - Cut in thin Strips<br />
Carrots - Cut in thin Strips<br />
Spring Onion - 1 Bunch (Cut in pieces, but reserve the top half separately for garnish)<br />
Garlic - 7 to 8 Cloves Chopped in little pieces<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WwmW7btfMeM/UHGpMhXzrVI/AAAAAAAACt0/wI45CnnxPKk/s1600/Fried+Rice+Ingredients.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="596" src="http://1.bp.blogspot.com/-WwmW7btfMeM/UHGpMhXzrVI/AAAAAAAACt0/wI45CnnxPKk/s640/Fried+Rice+Ingredients.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prep Work</td></tr>
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<br />
Oil - 5 Teaspoons<br />
Soy Sauce - 2 Tablespoons<br />
Ketchup - 2 Teaspoons<br />
Black Pepper 1 Teaspoon (roasted and ground)<br />
Salt to taste<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AjlmypT3PkU/UHGtLtdfE3I/AAAAAAAACuI/zrWT8d0_4rU/s1600/Fried+Rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="451" src="http://2.bp.blogspot.com/-AjlmypT3PkU/UHGtLtdfE3I/AAAAAAAACuI/zrWT8d0_4rU/s640/Fried+Rice.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steps</td></tr>
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<br />
---> (Medium flame)In a Pan, add 1 Tsp oil, and spread it evenly on the pan. Add the tofu pieces and sprinkle a bit of salt on them, and cook them till they turn slightly brown.<br />
<br />
Get all your items ready and be prepared to be at the stove for the next 12 to 15 minutes, for stirring the veggies, without leaving its side. Also you have to add a bit of salt each time you add every vegetable.<br />
These times are given for the measurements given above, if you want to double the ingredients to feed a larger crowd, please remember to give the items a little extra time so all the veggies can cook perfectly.<br />
<br />
---> In a thick bottomed pan, (Medium High Flame) Add the rest of the oil, add the garlic, roast them till they turn a little brown, add the spring onions, fry them for about 2 mins, add the potatoes, fry for about 3 to 4 mins, keep stirring, add the cabbage, and give it for about 3 mins, and then add the carrots and the bell pepper, and stir, and dont foget to add the salt each time you add a vegetable.<br />
<br />
---> Check the veggies to see if they have cooked, especially the potato, and the rest can be a bit crunchy.<br />
<br />
----> Once you have made sure the veggies have cooked, switch of the stove, and add the rice. When you add the rice, add by hand and kind of try to make the grains separate. They might be a little squishy since it was kept in the fridge. Add the Tofu, Black Pepper Powder, the soy sauce, the ketchup and salt for the rice.<br />
<br />
----> Mix the rice, tofu, veggies and the sauces together. And start the stove again, and on a medium flame close the pan and let the items bled together for about 3 to 5 mins.<br />
<br />
---> Garnish with the top half of the chopped Spring onions and serve.<br />
<br />
<br />Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com1tag:blogger.com,1999:blog-5394763990506167663.post-40864039638153413462012-07-04T19:21:00.002-04:002012-07-04T19:21:53.351-04:00Pacha Maavu Podi Upma aka Heaven on a Plate<br />
Pacha Maavu means raw flour. This is made with raw rice flour. This is one of mine and my sister's comfort foods. Morkoozh and Pulima are different versions of this. Will post recipes of those also.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7rHQFgzVNy4/T_TOcU0vL6I/AAAAAAAACs0/M6VA4KbtIhA/s1600/IMG_4945.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-7rHQFgzVNy4/T_TOcU0vL6I/AAAAAAAACs0/M6VA4KbtIhA/s400/IMG_4945.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shown with a Roasted Mor Milagai</td></tr>
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<br />
<br />
<b style="background-color: white;">You Need</b><br />
Rice Flour - 1 Cup<br />
Buttermilk - 3 cups<br />
Salt - 1 and 1/2 Tea Spoons<br />
Oil - 1/4 cup<br />
Curry Leaves - a few<br />
Mustard - 1/2 Tea Spoon<br />
Red Chili - 3 or 4 broken<br />
Mor Milagai - optional <br />
Hing - 1/2 Tea Spoon<br />
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<a href="http://4.bp.blogspot.com/-zD-Emj-KpJQ/T_TN7K_S4dI/AAAAAAAACso/kavJA2mKmvw/s1600/PachaMavuPodiUpma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="http://4.bp.blogspot.com/-zD-Emj-KpJQ/T_TN7K_S4dI/AAAAAAAACso/kavJA2mKmvw/s640/PachaMavuPodiUpma.jpg" width="640" /></a></div>
<br />
<b>Method</b><br />
---> Mix the buttermilk and rice flour well so there are no lumps<br />
---> In a heavy bottomed pan, add the oil, and when it gets hot, add the mustard, Red Chilies, Curry Leaves, Hing, Mor Milagai and roast all of them on the medium flame.<br />
--> Add the rice mixture to this and mix well.<br />
---> keep stirring this and it will keep forming lumps, and patiently stir it so that everything gets cooked evenly.<br />
---> it will eventually become powdery and soft.<br />
---> once it is fully cooked, remove from flame and eat.<br />
if it is fully cooked, it should not stick <span style="background-color: white;">to your fingers and also the raw smell will not be there.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ahLwFprfl0o/T_TOoLrPl-I/AAAAAAAACs8/vltI5YA9C50/s1600/IMG_4942.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ahLwFprfl0o/T_TOoLrPl-I/AAAAAAAACs8/vltI5YA9C50/s400/IMG_4942.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adai / The Burnt Part</td></tr>
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<span style="background-color: white;">The above picture is the crust which is formed in the pan and it is very tasty..<br /></span><br />
<span style="background-color: white;">A great pairing for this is Oma Vathakuzhambu, Narthalai Podi, and Mor Milagai</span><br />
<br />Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com1tag:blogger.com,1999:blog-5394763990506167663.post-90100801039382398032012-07-04T18:50:00.002-04:002019-05-18T20:16:40.042-04:00Rava Kesari / ரவா கேசரி<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNTXKOeqq2i30DH0R_ZHct6S5HGjX0Q8Sip5UgAFEausv7CCX8SG3bdWquK6NEkQJEvTgtDDdSrE8IGGqkPViPZGoaN_W5l6TkrbXDPENZ50oI1lBxWokdqV1zkbT-dDbBN8BSuv3re7K/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNTXKOeqq2i30DH0R_ZHct6S5HGjX0Q8Sip5UgAFEausv7CCX8SG3bdWquK6NEkQJEvTgtDDdSrE8IGGqkPViPZGoaN_W5l6TkrbXDPENZ50oI1lBxWokdqV1zkbT-dDbBN8BSuv3re7K/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h2>
Rava Kesari / Sojji </h2>
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<br />
Rava Kesari is a traditional Tamil Sweet. This is also called Sojji by Tamilians.<br />
Rava is called Sooji in Hindi, it is nothing but coarse wheat.<br />
Traditionally this is made with <a href="http://vandanaskitchen.blogspot.com/2009/03/how-to-make-bajji.html" target="_blank">Bajji</a>, when the groom comes over to the Bride's house to 'officially' see the girl in an arranged marriage.<br />
The measurements I have given will give at least 10 servings. You might think that is a lot of <a href="http://vandanaskitchen.blogspot.com/2008/05/making-ghee-clarified-butter.html" target="_blank">ghee</a> but, it is a sweet after all and you need that much ghee to make it melt in your mouth :)<br />
It doesn't take long to make...<br />
<br />
<b>You will need: (for about 10 servings)</b><br />
Rava- 1/2 Cup<br />
Sugar - 3/4 cup (little more if you have a sweet tooth)<br />
Ghee - 1/4 cup to 1/3 cup (Yes, I am sure about this :) ) the more ghee you add the more it will melt in your mouth...<br />
Cashew Nuts - a few (optional)<br />
Raisins - a few (optional)<br />
Orange Color - (Optional) but lot of south Indians won't accept it is Kesari, unless it is in Orange Color and Kesari means Orange (Saffron Flower) in Sanskrit<br />
Saffron - a few strands<br />
Cardamom - 1/4 TeaSpoon<br />
Water - 3 times that of Rava , in this case 1 and 1/2 cups<br />
<br />
<b>Method</b><br />
---> This dish should be cooked in a medium flame only.<br />
---> In a pan, add 1 tablespoon of ghee and after it becomes hot add the cashews and roast them.<br />
---> Keep that aside and in the same pan, add 1 Tablespoon of Ghee and Roast the Raisins<br />
---> Keep that aside and add half of the remaining ghee and roast the rava. The rava should be roasted to a soft golden color. Once it is a nice golden color all over, switch the stove off, and then add the water.<br />
---> Mix the rava with the water so no lumps are there. Once that is done, now switch the stove back on, on a medium flame and slowly keep stirring the pot.<br />
---> In a few minutes, the rava will start absorbing the water and start becoming thick, once it has absorbed all the water, add the remaining ghee, sugar, Cardamom powder, roasted nuts, Roasted Raisins and the orange color and keep stirring the pot.<br />
---> The sugar will melt and the ghee will bind everything together, and it will come together like halwa. At this point you can pour it on to a plate and wait for it to cool..<br />
<br />
<br />
Scaling this recipe for a party -<br />
<br />
<b>50 to 60 Servings - standard half tray measurement</b><br />
<br />
Rava- 3 cups<br />
Sugar - 4.5 cups to 5 cups(little more if you have a sweet tooth)<br />
Ghee - 2 cups to little less than 2.5 cups<br />
Cashew Nuts - 1/2 cup (optional)<br />
Raisins - 1/2 cup (optional)<br />
Orange Color - (Optional) b<br />
Saffron - a few strands<br />
Cardamom - 1.5 Tsps<br />
Water - 9 cups<br />
<br />
<b>100 to 120 Servings - Full tray measurements</b><br />
<br />
Rava- 6 cups<br />
Sugar - 9 cups to 9.5 cups(little more if you have a sweet tooth)<br />
Ghee - 4 cups to 4.5 cups to little less than 8 cups<br />
Cashew Nuts - 1 cup (optional)<br />
Raisins - 1 cup (optional)<br />
Orange Color - (Optional) b<br />
Saffron - a few strands<br />
Cardamom - 3 Tsps<br />
Water - 18 cups<br />
<div>
<br /></div>
<br />Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com1tag:blogger.com,1999:blog-5394763990506167663.post-44378947682879829772012-04-25T13:14:00.001-04:002012-04-25T13:14:33.965-04:00A Weeknight Dinner in an hour and 30 mins.<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7ydg2167p3g/T5gvKz4L1wI/AAAAAAAACr4/eUFTsZ_E9Wc/s1600/IMG_3870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-7ydg2167p3g/T5gvKz4L1wI/AAAAAAAACr4/eUFTsZ_E9Wc/s640/IMG_3870.JPG" width="640" /></a></div>
<br />This weeknight dinner can be made in an hour and 30 mins, starting from the bread. Of Course you have to multi task, otherwise, this is going to take atleast 2 to 3 hours :)<br />
<br />
Mango / Avocado salad<br />
Basic tomato soup.<br />
Antique Bread.<br />
<br />
<br />
<br />
Start with the Bread,<br />
You will need a regular Loaf Pan. <br />
<br />
<b>Antique Bread:</b><br />
You might think Antique is old, but here it really means there are no fancy ingredients in this bread.<br />
Just plain old sugar, salt, oil, flour and yeast.<br />
<b> </b>Water 1 and 1/2 Cups<br />Oil 3 Tablespoons<br />
Salt 1 and 1/2 Teaspoons<br />
Sugar 3 Tablespoons<br />
Bread Flour 3 Cups<br />
Yeast - 2 and 1/2 Teaspoons<br />
Vital Wheat Gluten - 1 Tablespoon<br />I also add 1 Teaspoon of Soy Lecithin and usually substitue 1 cup of Whole Wheat Flour in the Bread flour so it will be 2 cups white and 2 cup Wheat. You can make it 1 and 1/2 cups of each, but the bread will be dense and will not absorb the soup well.<br />
<br />
<br />
<br />
<br />
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<a href="http://3.bp.blogspot.com/-RDt0JEM5BKQ/T5gvaya0UrI/AAAAAAAACsA/Rzc8pTNl5Z8/s1600/IMG_3865.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-RDt0JEM5BKQ/T5gvaya0UrI/AAAAAAAACsA/Rzc8pTNl5Z8/s400/IMG_3865.JPG" width="400" /></a></div>
<b>Method</b><br />Add the Ingredients in the order given and make a dough. I have a bread machine and make the dough in that. you have to knead for at least 20 mins and shape it in a loaf shape and place in pan let it rest for 30 Mins.<br />Pre heat the oven for 350 deg F and place in oven and take out after 30 mins or when a thermometer is inserted in to the middle part of the loaf and the temp is 200 degrees.<br />
Let it sit for 20 mins and slice.<br />
The more you let the bread sit, the better it is for the bread and the easier it is to slice. I have made two loaves.<br />
<br />
<br />
<b>Basic Tomato Soup</b><br />
While the Bread is kneading and resting, you can start the tomato soup.<br />
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<a href="http://4.bp.blogspot.com/-ffD9iFLeyZU/T5guRe3YszI/AAAAAAAACro/iZcx8zTKijo/s1600/Tomato+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="http://4.bp.blogspot.com/-ffD9iFLeyZU/T5guRe3YszI/AAAAAAAACro/iZcx8zTKijo/s400/Tomato+Soup.jpg" width="400" /></a></div>
I use the Whole food brand Canned Tomato 32 oz<br />
1 quart of Vegetable broth<br />
4 to 5 Medium Size Tomatoes (Chopped) <br />
1 large onion (chopped)<br />
1 large Carrot (Chopped)<br />
5 Cloves of Garlic<br />
Olive oil - about 2 Tablespoons<br />
Spices - 1 bay leaf, and 5 peppercorns and 1/4 tsp cumin<br />
<br />
<br />
Optional - I have used a Banana Pepper, which I had lying around in the fridge. <br />
Salt to taste <br />
<b>Method:</b><br />
In an Pan, add the oil and when its hot, add the garlic, cumin and pepper corns, and saute for a minute, then add the onion and saute for few mins until the color turns to a pale pink and then add the carrots and then add the tomatoes.<br />
At this point, I usually pressure cook this. If you want to avoid that, then it should all come to a nice rolling boil and let sit for at least 20 mins. If you do this, then you might want to add water. In a pressure cooker , the items don't get dry.<br />Once the pressure is cooled, run an immersion hand blender ( I cant make soup without one) and make a puree. If you don't own one, then transfer the contents to a mixer or food processor.<br />Then add the broth to this and let it come to a slow boil.<br />
Taste and add salt.<br />
<br />
<b><br /></b><br />
<b>Mango / Avocado salad</b><br />
1 Ripe Mango -- 1/2 sliced length wise in slit in half<br />
1 Ripe avocado-- 1/2 sliced length wise in slit in half<br />
1 Jalapeño - 1/2<br />
Red Leaf Lettuce -- 8 to 10 leaves<br />
Walnuts - 1 handful, chopped<br />
1 cucumber - slit in half and sliced.<br />
Salt - as needed<br />
Olive Oil - 1 tablespoon<br />
1/2 Lemon - squeezed<br />
Ground Pepper - 1/2 teaspoon <br />
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Just toss everything in and serve chilled.<br />
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<br />Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com3tag:blogger.com,1999:blog-5394763990506167663.post-78315901842082422462012-04-25T10:29:00.000-04:002012-04-25T10:29:06.501-04:00Manathangaali keerai / spinachMy friend Mrs. Raji Ramachandran grows this kind of greens in her backyard. We use the fruits (really tiny) as a side to many dishes, you can see the dry version<a href="http://vandanaskitchen.blogspot.com/search?q=manathakkali" target="_blank"> here.</a> This is very high in iron just like spinach. You would also cook it like any other spinach, south indian style. <br />
However, this is a little different version, Mrs. Raji Ramachandran's version.<br />
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You wash the spinach and drain well. Cut in small pieces, keep aside. For 2 cups of spinach, you can use 1 cup of moong dal. Wash the dal, In a vessel, put the spinach, place the dal and add a little chili powder and salt on top. Do not mix. Place in cooker and let cook for atleast 3 whistles.<br />
In a pan, add oil, add urad dal, red chili, cumin and let roast until you can smell the spices, don't burn them. Grind the spices with a little coconut and keep aside.<br />
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<a href="http://2.bp.blogspot.com/-5PIHSUZWXro/T5gJfBxe4XI/AAAAAAAACrc/DQ0HNDGzgTk/s1600/Keerai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-5PIHSUZWXro/T5gJfBxe4XI/AAAAAAAACrc/DQ0HNDGzgTk/s400/Keerai.jpg" width="400" /></a></div>
Once the pressure is off, put the spinach in the pan add the ground masala to this and give a tadka with mustard seeds, chili, and curry leaves. This will taste great with rice or hot rotis.<br />
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In the Picture Above, is a typical weekend lunch at out house, starting from left to right on top is<br />Rasam, White Rice, Brown Rice, Kovakkai (Tindora) Kari, Potato Kari, and Manathankaali Keerai.<br />
<br />Vandanahttp://www.blogger.com/profile/03854112145856230169noreply@blogger.com1