tag:blogger.com,1999:blog-13881420693495478202024-02-06T23:16:39.110-05:00Taste of South IndiaShanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-1388142069349547820.post-59973802429930365442012-11-12T20:07:00.000-05:002012-11-12T20:07:54.882-05:00Happy Deepawali!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDImBbxJxo836RU-DG7O1Tbkrv_Jm6RxzhqK9OTFsfJSjp15lIwTAyUSQDqhV4sm0uetf8Gaep7iFabLeVd4qqXyvWaSdhyphenhyphenbBr8OU-DeqHKbxKMyrRH0rY8_asVt7fdnmoFD0fqZjm_tk/s1600/P1030812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDImBbxJxo836RU-DG7O1Tbkrv_Jm6RxzhqK9OTFsfJSjp15lIwTAyUSQDqhV4sm0uetf8Gaep7iFabLeVd4qqXyvWaSdhyphenhyphenbBr8OU-DeqHKbxKMyrRH0rY8_asVt7fdnmoFD0fqZjm_tk/s320/P1030812.JPG" width="320" /></a></div>
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Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com5tag:blogger.com,1999:blog-1388142069349547820.post-24568986161013153172012-11-12T20:05:00.001-05:002012-11-12T20:05:18.933-05:00 Laddu & Kara Boondhi / Deepawali Special<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7mG5FmjsMchBymA6UcDgRmbJfYYOLCGDK_IgjB2Ncwl-Dr7oYLbulepHH2L-QNlVX4CL7fOjqYzcfnS_2L3rNt8QztgyuS9S3WetDf2shS2FWwTyszZJBonD0uI6-uliSubJz2swriI/s1600/P1030875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7mG5FmjsMchBymA6UcDgRmbJfYYOLCGDK_IgjB2Ncwl-Dr7oYLbulepHH2L-QNlVX4CL7fOjqYzcfnS_2L3rNt8QztgyuS9S3WetDf2shS2FWwTyszZJBonD0uI6-uliSubJz2swriI/s320/P1030875.JPG" width="320" /></a></div>
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<br />Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com1tag:blogger.com,1999:blog-1388142069349547820.post-25878080850296629162012-04-25T15:37:00.000-04:002012-04-25T15:37:30.397-04:00Methi Pulao / Methi Rice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlA0q1Q4b_WFuFpm__Rtq3shlVT36AiYfKkKMGdr-ZUyxyBGzk07_29RRnUb17LYAvnZv6PoqBiJjWNCZG0ZaFIwf0_gj2UK06TJ-rVu4GQyq-RrN-iijm9S5lVLhUI-twozY3UlCPlX8/s1600/P1000564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlA0q1Q4b_WFuFpm__Rtq3shlVT36AiYfKkKMGdr-ZUyxyBGzk07_29RRnUb17LYAvnZv6PoqBiJjWNCZG0ZaFIwf0_gj2UK06TJ-rVu4GQyq-RrN-iijm9S5lVLhUI-twozY3UlCPlX8/s320/P1000564.JPG" width="320" /></a></div>
<b>Ingredients:</b><br />
2 cups - Basmati rice<br />
Methi leaves - 1 bunch<br />
2 tbsp - Ginger garlic paste<br />
1 - Big onion ( sliced thin )<br />
3 - Green chillies<br />
1 - Tomato ( chopped )<br />
1 - Clove<br />
1 - Cardamoms<br />
2 - Bay leafs<br />
1″ - piece of Cinnammon<br />
1 - tsp - Chilli powder<br />
4cups - water<br />
3 tbsp - Oil<br />
1 tbsp - Ghee<br />
Salt to taste.<br />
Method:<br />
Wash and finely chop the Methi leaves.( leaves only )<br />
Wash and soak the rice in water 15 minutes.<br />
Heat the oil and ghee in the cooker.Add the cloves, cardamon,cinnammon and bay leafs and saute for a minute.<br />
Add sliced onions and green chillies and fry till they start to brown.<br />
Add the ginger garlic paste and saute for about 2 minutes.<br />
Now add chopped leaves along with the chopped tomatos and fry for another 2-3 minutes.<br />
Add chilli powder, salt and mix well.<br />
Now add soaked rice, mix it very gently, then add 4 cups of water, mix well.(slowly)<br />
Cover and cook with the weight on, until you hear 1 whistle.<br />
Switch off gas flame. Allow the cooker to cool naturally.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2W7rn4POY3PfZa2hisFcj-mIM93Im6M10iKXP5mSyAKz1RmUtGrYeYuFyjkouwf2SHtp3AEJ1hlz9odlY2YKu-tPBVw96LuALbe0miOPTujczM2SaeA1E0WgJg13BMfkWuEVs43GPP0/s1600/P1000569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2W7rn4POY3PfZa2hisFcj-mIM93Im6M10iKXP5mSyAKz1RmUtGrYeYuFyjkouwf2SHtp3AEJ1hlz9odlY2YKu-tPBVw96LuALbe0miOPTujczM2SaeA1E0WgJg13BMfkWuEVs43GPP0/s320/P1000569.JPG" width="320" /></a></div>
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Serve with raita and chips! </div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com4tag:blogger.com,1999:blog-1388142069349547820.post-72624127151084570172012-04-25T13:43:00.000-04:002012-04-25T13:43:11.526-04:00Baked Salmon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZZMHh4p16jHOGJr9d_JMEu4ePB4ebFrQqEHUKks1YUuvIEGV1_8zJVRVdnYTHwHokJ4kjkV2ONcvMDuZsnnqqM4p7PIhvz7qVs7JKwLXADsfqTL0UJnc54pA_KXge4Nayk_9EhtbI-s/s1600/P1000552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZZMHh4p16jHOGJr9d_JMEu4ePB4ebFrQqEHUKks1YUuvIEGV1_8zJVRVdnYTHwHokJ4kjkV2ONcvMDuZsnnqqM4p7PIhvz7qVs7JKwLXADsfqTL0UJnc54pA_KXge4Nayk_9EhtbI-s/s320/P1000552.JPG" width="320" /></a></div>
<b>Ingredients:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVAbmzYPWuvsDi1Ygb4R8p2BTZjoAZQ_oAKoaXKvz56_VoDeYMW4iye4emYCVMVus50R9fzWZ5QWMe7OrtLIWRqU_f7H0BKJFwMHYj_4Bqb9FRqye1DpG8C8sN39srJYy4h1ddZoFJypE/s1600/P1000527.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVAbmzYPWuvsDi1Ygb4R8p2BTZjoAZQ_oAKoaXKvz56_VoDeYMW4iye4emYCVMVus50R9fzWZ5QWMe7OrtLIWRqU_f7H0BKJFwMHYj_4Bqb9FRqye1DpG8C8sN39srJYy4h1ddZoFJypE/s320/P1000527.JPG" width="320" /></a> Salmon steaks -2<br />
Garlic- 4cloves<br />
pepper po wder - 1 tbsp ( freshly ground )<br />
Chilli powder - 1 tbsp<br />
Lemon juice - 2 tbsp<br />
Olive oil - 1 tbsp<br />
Salt to taste.<br />
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<b>Method:</b><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaEcMD5pTYN4vA2aYJtkjKNKau1Ij_1rEtzkTtgCTE7zsNm47ItsX9OLD_-695a-G-WfJVlGRvPdn0UwxewZNJ90wzxR4gk34Uzwhg2_JP2UtePRqzLKEQxw9vB_Amhfmf47Ti12SPB0/s1600/P1000534.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaEcMD5pTYN4vA2aYJtkjKNKau1Ij_1rEtzkTtgCTE7zsNm47ItsX9OLD_-695a-G-WfJVlGRvPdn0UwxewZNJ90wzxR4gk34Uzwhg2_JP2UtePRqzLKEQxw9vB_Amhfmf47Ti12SPB0/s320/P1000534.JPG" width="320" /></a>
<li>Grind the garlic in a spice grinder till smooth. Add the chilli powder, salt and the lemon juice to make a paste. </li>
<li>Apply this on the salmon steaks, marinate for at least 30 minutes.</li>
<li>Preheat the oven to 425°F. Place the steaks in a baking pan and cover with aluminum foil.</li>
<li>Bake for about 20 minutes and then remove the aluminum foil. Place the salmon under the broiler mode for 5-7 minutes on each side to nicely roast. </li>
</ul>
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Enjoy it with steamed broccoli,beans etc etc...<br />
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<br />Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-39907539241803151642012-04-13T18:41:00.002-04:002012-04-13T18:45:11.068-04:00Javvarisi-Semiya Payasam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IQ-9CronZ7vx_N-LhIGxBn9OZ5r3pn63xDSOupCwPr63q_8xxe-oWzZ9uMFqBBQITYRA6xUZnLXEp3WrNOeZ4CLyB3x_AT9SHI58aQCvF1KtQtIfK-ebw84QW42h3KGsJZd9Lr-NdyY/s1600/P1000249.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IQ-9CronZ7vx_N-LhIGxBn9OZ5r3pn63xDSOupCwPr63q_8xxe-oWzZ9uMFqBBQITYRA6xUZnLXEp3WrNOeZ4CLyB3x_AT9SHI58aQCvF1KtQtIfK-ebw84QW42h3KGsJZd9Lr-NdyY/s320/P1000249.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5731019792001342994" /></a>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-58391779949446902402012-04-13T18:24:00.001-04:002012-04-13T18:30:20.359-04:00அனைவருக்கும் இனிய தமிழ்ப்புத்தாண்டு நல்வாழ்த்துக்கள்!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeekAedufZg8ABlev0YsOky9FUZ8czqtCSoDEGjoaiTTOOmYJxxorSJa_y__rOXM8k0IwJyAydjJgaXkQQiTVgM_LVvOPMlrKX4cd1Au_6SPbGbcgfkWVSW9kxQW29SgE3GNDZPx-vBRY/s1600/P1000227.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeekAedufZg8ABlev0YsOky9FUZ8czqtCSoDEGjoaiTTOOmYJxxorSJa_y__rOXM8k0IwJyAydjJgaXkQQiTVgM_LVvOPMlrKX4cd1Au_6SPbGbcgfkWVSW9kxQW29SgE3GNDZPx-vBRY/s320/P1000227.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5731016111466861586" /></a>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-55796074934567245912012-02-26T12:52:00.004-05:002012-02-26T13:55:30.315-05:00Egg Appetizer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAKRI34uxORX75goe8MrhWZB1tAdxGB6Pz7jTL_o7S_i7HwU0uK1zJkkvQzsZqRJG46Ml4K20KGNjFEXkX9l6xDpH6OaHz-EzGy3EapcpQEeP8mdLzPJpU0JofSY_gAWbA2dE8C08qgo/s1600/egg+006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAKRI34uxORX75goe8MrhWZB1tAdxGB6Pz7jTL_o7S_i7HwU0uK1zJkkvQzsZqRJG46Ml4K20KGNjFEXkX9l6xDpH6OaHz-EzGy3EapcpQEeP8mdLzPJpU0JofSY_gAWbA2dE8C08qgo/s320/egg+006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713504365559487634" /></a><span><span style="font-size: 100%;"><b>Ingredients:</b></span></span><div><div><span> Eggs - 6 ( boiled )</span></div><div><span> Mayonnaise- 3 tbsp</span></div><div><span> Yellow mustard seeds powder- 1/4 tsp</span></div><div><span> Pepper powder - 1/2 tsp</span></div><div><span> Lemon juice - 1 tbsp</span></div><div><span> Salt to taste</span></div><div><span> Italian seasoning for garnishing.</span></div><div><span> Paprika for garnishing.</span></div><div><span><b>Method:</b></span><b style="font-family: Georgia, serif; "> </b></div><div><ul><li><b style="font-family: Georgia, serif; "> </b><span>Slice hard boiled eggs in half. </span></li><li><span style="font-family: Georgia, serif; ">Remove yolks and place in a small bowl.</span></li><li><span style="font-family: Georgia, serif; ">Mash yolks with a fork. add mayonnaise, mustard powder, lemon juice, salt and pepper. mix everything. </span></li><li><span style="font-family: Georgia, serif; "> pipe the yolk mixture into empty, egg whites.</span></li><li><span style="font-family: Georgia, serif; "> Garnish with Italian seasoning or paprika. Store covered in refrigerator.</span></li></ul></div><div><span>Serve Chilled.</span></div></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com1tag:blogger.com,1999:blog-1388142069349547820.post-88315214643356498912012-02-24T08:16:00.007-05:002012-02-24T09:00:45.065-05:00Vegetable Semiya Upma<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8AIxSTxWjmaDZaZ5aCfX3f025CiOsnu42IdHDpgoi6F4yGOicY2muHW33IBh0E_n4kGoxHgQPbVNHfT33Rt6vGhEYQCd8_JSrgAaj1V3MsWRfWHOUuHk79bm4JDiims-ABI8SbqiqPU/s1600/semiya+009.JPG" style="font-weight: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8AIxSTxWjmaDZaZ5aCfX3f025CiOsnu42IdHDpgoi6F4yGOicY2muHW33IBh0E_n4kGoxHgQPbVNHfT33Rt6vGhEYQCd8_JSrgAaj1V3MsWRfWHOUuHk79bm4JDiims-ABI8SbqiqPU/s320/semiya+009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712701727022683842" /></a><div style="font-weight: normal; text-align: left; "><b style="font-size: 100%; ">Ingredients:</b></div><div style="font-weight: normal; "><span>Semiya (Vermicelly) - 2 Cups</span></div><div style="font-weight: normal; "><span>Carrot - 1( cut in to small pieces )</span></div><div style="font-weight: normal; "><span style="font-family: Georgia, serif; ">Beans - 4( cut into small pieces )</span></div><div style="font-weight: normal; "><div><span>Green Peas - 1/4 cup</span></div><div><span>Corn - 1/4 cup</span></div><div><span>Onion - Half ( chopped )</span></div><div><span>Green chillies - 4</span></div><div><span>Ginger - A small piece( finely chopped )</span></div><div><span>Curry leaves & Coriander leaves - few</span></div><div><span style="font-family: Georgia, serif; ">Channa Dhal , Urad dhal - 1 tbsp</span></div><div><div><span>Musturd Seeds - 1 tsp</span></div><div><span>Cashew - 3 nos</span></div><div><span>Ghee - 3/4 tbsp</span></div><div><span>Oil - 2 tbsp</span></div><div><span>Water - 3 cups</span></div><div><span>Salt - to taste.</span></div><div><b style="font-family: Georgia, serif; ">Method:</b></div><div><ul><li><span style="font-family: Georgia, serif; "> Roast the semiya with 1 spoon of ghee or oil, till you get a light golden colour.</span></li><li><span style="font-family: Georgia, serif; ">Heat the oil and add add the mustard seeds,once they crackle, add the dhals and cashew. fry them till golden brown.</span></li><li><span style="font-family: Georgia, serif; ">Add the chopped onions,ginger, slitted green chillies & curry leaves.Fry them 2 minutes.Now add vegetables along with salt.</span></li><li><span style="font-family: Georgia, serif; ">Mix well and low heat for 3 minutes.Now add 3 cups of water. allow to boil.</span></li><li><span style="font-family: Georgia, serif; ">Now add semiya.mix it well and </span><span>cook till the vegetables and vermicelli turn soft and the water evaporates.</span></li><li><span style="font-family: Georgia, serif; ">Garnish with Coriander leaves.</span></li><li><span style="font-family: Georgia, serif; ">Vegetable semiya upma is ready!</span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTojubJAhBCErzN5We6ekW6dSBvLPsbivDmOQbePwaI6FbkYsr2bYHonR6xb4AV_r2Q4_I6ItZWOqikBsSCW_UGWDqZM64HleQ0nt_khOxf4JTbIOKHQK59LToAdXTx9JjuCdngtsUXls/s320/semiya+025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712699532695656082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /><span style="font-family: Georgia, serif; ">Serve with coconut chutney.</span></li></ul></div></div></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-30093955626712573492012-02-23T07:49:00.005-05:002012-02-23T08:00:04.357-05:00Black Eyed Peas / Karamani Sundal<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBIbyzAoqk0G6-njCpwrQCtwtKbNnrM44HRK7jHAYCTqSlhESBCd66IYAF2rPr-Hhm3asYEo7NErUhgJ3ZYlnfoSHL4UxZwiwGW0xmF6vPAQ2jfxG1lNZzwAkrPYLtka6qoo3WEhhPfk/s1600/sundal+041.JPG" style="text-align: left; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBIbyzAoqk0G6-njCpwrQCtwtKbNnrM44HRK7jHAYCTqSlhESBCd66IYAF2rPr-Hhm3asYEo7NErUhgJ3ZYlnfoSHL4UxZwiwGW0xmF6vPAQ2jfxG1lNZzwAkrPYLtka6qoo3WEhhPfk/s320/sundal+041.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712314100467271906" /></a></div><span style="font-family: Georgia, serif; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBIbyzAoqk0G6-njCpwrQCtwtKbNnrM44HRK7jHAYCTqSlhESBCd66IYAF2rPr-Hhm3asYEo7NErUhgJ3ZYlnfoSHL4UxZwiwGW0xmF6vPAQ2jfxG1lNZzwAkrPYLtka6qoo3WEhhPfk/s1600/sundal+041.JPG">I<b>ngredients:</b></a></span><div><span >Black eyed peas / Karamani - 1 cup</span></div><div><span >Onion - 1/2 ( chopped )</span></div><div><span >Green chillies - 2 nos</span></div><div><span >Red chillies - 2 nos</span></div><div><span >Curry leaves - few</span></div><div><span >Muatard seeds - 1/ 2 tsp</span></div><div><span >Grated coconut - 2 tbsp</span></div><div><span >Oil - 1 tsp</span></div><div><span >Salt to taste.</span></div><div><span ><b>Method:</b></span></div><div><ul><li><b style="font-family: Georgia, serif; "> P</b><span style="font-family: Georgia, serif; ">ressure cook the peas with salt for 2 whistles.Dont over cook, it might turn very mushy.</span></li><li><span style="font-family: Georgia, serif; "> Heat the kadai with oil. Add mustard seed allow it to pop, add onion,chillies and curry leaves and fry till golden.</span></li><li><span style="font-family: Georgia, serif; ">Add grated coconut and stir for a minute.Now drain the water from peas and add to the coconut.</span></li><li><span style="font-family: Georgia, serif; ">Stir for 2 minutes on a low flame. Now Sundal is ready.</span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCYwYBk_D1c5ZJjoM6pCNIUOinVOkhe-hwUyViwiYUx-ma6UKl3zT4eIwAK5TwiFuoVDGGRW2CTDISYr3cWbXI_Ir4IVOJEymCJkkvwqqk6Gurj-XvIuh8WCgXLfNMug0JuttFr9miXQ/s320/sundal+050.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712314205325834706" /></li></ul></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-1507515129686184052012-02-18T13:28:00.002-05:002012-02-18T13:30:32.239-05:00Chilli Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9a1f0zq-YrigO8wJ8pNx6_701_x4WdhVdWVIvFqkkKPGHDeLro8zGmwNxM2pAZVmiQJ79-KiCuHkDNnlNfpxBRfO74ESJ8tiuj9B_-NcWEiN3PY1kdSll6ieUEJUtYcvJxo96640KyMo/s1600/cooking+026.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9a1f0zq-YrigO8wJ8pNx6_701_x4WdhVdWVIvFqkkKPGHDeLro8zGmwNxM2pAZVmiQJ79-KiCuHkDNnlNfpxBRfO74ESJ8tiuj9B_-NcWEiN3PY1kdSll6ieUEJUtYcvJxo96640KyMo/s320/cooking+026.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5710544601171090930" /></a>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com3tag:blogger.com,1999:blog-1388142069349547820.post-12594157991415098052012-02-13T11:02:00.009-05:002012-02-13T11:20:56.810-05:00Panneer Bhurji / Scrambled Panneer<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNizHFhGo-Ygf7OuVq7-kGmtuVUocqbEVl2lJPrx_LQ9_wfnPWIxu8npEemdXzmgJVVoSTEJVYAPuPcLFo5AY6-UsD0ALHVxeOpG7nwEh_8ln1oeYKcGZ7vI25cGJMkhVMv_0R0p1bWY/s1600/panneer+037.JPG" style="text-align: left; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNizHFhGo-Ygf7OuVq7-kGmtuVUocqbEVl2lJPrx_LQ9_wfnPWIxu8npEemdXzmgJVVoSTEJVYAPuPcLFo5AY6-UsD0ALHVxeOpG7nwEh_8ln1oeYKcGZ7vI25cGJMkhVMv_0R0p1bWY/s320/panneer+037.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708653500982301458" /></a><div style="text-align: left;"><span><b>Ingredients:</b></span></div></div><div><span style="font-family: Georgia, serif; ">Panneer - 1 cup (crumbled )</span></div><div><span style="font-family: Georgia, serif; ">Coloured Capsicum/Bell Pepper - 1 cup (chopped)</span></div><div><span style="font-family: Georgia, serif; ">Onion - 1(chopped)</span></div><div><span>Green chilli - 1( finely chopped)</span></div><div><span>Ginger and garlic paste - 1 tsp</span></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfOKlzfu6AkyVjtDX7BldbhYIe4ZJREtKPeWR4fWwA3YTKCBhOo9V_K5wq-eslo5OAlWp_kcC0Kx0oNWXP6nn7Xi-1DS4fS7K1zvd6mNYNat7t3z4RuO39loVCIUPC1SOwZjPwIVQP4Q/s200/chicken+and+panneer+042.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708655717617886482" /><div><span>Tomato - 1( finely chopped )</span></div><div><span>Turmeric powder - a pinch</span></div><div><span>Chilli powder -2 tsp</span></div><div><span>Corriander powder - 1 tbsp</span></div><div><span>Oil - 2 tbsp</span></div><div><span>Cumin seeds - 1 tsp</span></div><div><span>Lemon juice - 2 tsp.</span></div><div><span>Corriander leaves</span></div><div><span>Salt to taste.</span></div><div><span><b>Method:</b></span></div><div><ul><li><span style="font-family: Georgia, serif; ">Heat the oil in a pan on a medium flame. Add the cumin seeds.Wait till they puff up.</span></li><li><span style="font-family: Georgia, serif; "> Add the onions & chillies and fry till soft. Add G&G paste.fry for a minute.</span></li><li><span style="font-family: Georgia, serif; ">Add tomatoes and fry till the tomatoes are pulpy.Add all the powdered spices and salt. mix well.</span></li><li><span style="font-family: Georgia, serif; ">Add the chopped capsicum ( red, green and yellow). Mix well. Let the mixture cook for 5 mins.</span></li><li><span style="font-family: Georgia, serif; ">Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry. </span></li><li><span style="font-family: Georgia, serif; ">Now add the lemon juice and mix well.Garnish with corriander leaves.</span></li></ul></div><div><span>Serve hot with Chapathi.</span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlICvwhI2WshGqC0RMfQ7DubqXu1m2lT6yUZZYVSpknO02KHM-0LtJHFIX8xAtvCWuHjzh1OUCPcWrIu-deL7l_d_OfEyKeyq-88vFmpBSwPu-8GjXAnMNBxfkKO1ThAm9KhY4MTFh4Vo/s320/panneer+042.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708653686165237842" />Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com1tag:blogger.com,1999:blog-1388142069349547820.post-68691131440334581232012-02-09T07:34:00.002-05:002012-02-09T07:37:33.608-05:00Pasta With Tomato And Garlic<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYaK98i6snrnP9Ykzf5Xv3YzQJJ42QCLRpjv82WBNt_vAv1cIwCl9zOviqyVEh6ouDOd1KTxJuRL9IVy9JwLgtXvGz5JlEtizfXuB45AkBhqDb6U2yd1TZVRQPjG-V5P22oodTQlTvXE/s1600/pasta+2+032.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYaK98i6snrnP9Ykzf5Xv3YzQJJ42QCLRpjv82WBNt_vAv1cIwCl9zOviqyVEh6ouDOd1KTxJuRL9IVy9JwLgtXvGz5JlEtizfXuB45AkBhqDb6U2yd1TZVRQPjG-V5P22oodTQlTvXE/s320/pasta+2+032.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5707113980029686802" /></a>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-19698574715977362852012-02-08T13:09:00.005-05:002012-02-09T07:39:47.924-05:00Potato Poriyal / Easy Potato Curry<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyRoeU_omnPVvsqqPTlj2YYrFt4416boJ54mFTp3DxI7CX_pE4ljfNB85UGAuWRLIrpQaMvwv-CgL4sm6ylf1RvebTbwiS3dadqmg1KUCMPoUthoq2hrywGNanIQ8zyQZ2elezFZ78JA/s1600/cheenu%252Cmutton%252Cpotato+045.JPG" style="text-align: left; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNjUKLn7NV-4VNy0DOezf_oXAgNzLDs67rDqMcv52wSZUKAH8aRhMR2eqXJzpe2BwyTzws5PYBP0XM9g5cnmFbj3y6NriFyGj0uh4i40OzQOpIT86NYS4a387IQ3yiNo9hDNW-UtSRWQ/s320/cheenu%252Cmutton%252Cpotato+047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706832481852270642" /></a><div style="text-align: left;"><b>Ingredients:</b></div></div><div>Potato - 4 nos</div><div>Onion - 1/2 ( chopped )</div><div>Red chilli - 2</div><div>Curry leaves - few</div><div>Channa dhal - 1 tsp</div><div>Urad dhal - 2 tsp</div><div>Mustard seeds - 1/2 tsp</div><div>Turmeric powder - 1/2 tsp</div><div>Sambar powder - 2 tsp</div><div><div>Pepper powder - 1 tsp</div><div>Oil - 1 tbsp</div><div>Salt to taste.</div><div><b>Method:</b></div><div><ul><li>Wash and cut the potato into small cubes.When chopping potatoes, keep them in a bowl of water to prevent them from discoloring.</li><li>Heat oil in a non stick pan. add mustard seeds. When they pop, add urad dhal,channa dhal.</li><li> Then add onion,red chili and curry leaves.once the onion becomes golden brown ,add the potatoes, turmeric powder,sambar powder, pepper powder,salt and 1 spoon of water.</li><li>Mix well and close the lid.</li><li> Keep the flame in low.Cook for few minutes.</li><li>Remove from heat and garnish with corriander leaves.</li><ul><li><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyRoeU_omnPVvsqqPTlj2YYrFt4416boJ54mFTp3DxI7CX_pE4ljfNB85UGAuWRLIrpQaMvwv-CgL4sm6ylf1RvebTbwiS3dadqmg1KUCMPoUthoq2hrywGNanIQ8zyQZ2elezFZ78JA/s320/cheenu%252Cmutton%252Cpotato+045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706832219039956258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></li></ul></ul></div></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-14152475559527222472012-02-07T21:23:00.006-05:002012-02-07T22:25:42.936-05:00Mutton Kuzhambu<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gJxp64mAx7WhVUEUc0pNdsypholt3V12PmSsrP7iGkFUih0jo_LCMMqpkVLeztrRcZ5h7yxzuzHUL4NP4Zzr-AM0Uqgatu9Wepv6zaAv-hwkrpIqEMkvkZfyu_AoX7rAzrslf4PH73Y/s1600/mutton+020.JPG" style="text-align: left; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gJxp64mAx7WhVUEUc0pNdsypholt3V12PmSsrP7iGkFUih0jo_LCMMqpkVLeztrRcZ5h7yxzuzHUL4NP4Zzr-AM0Uqgatu9Wepv6zaAv-hwkrpIqEMkvkZfyu_AoX7rAzrslf4PH73Y/s320/mutton+020.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706598817686980594" /></a></div><div style="text-align: left;"><span ><b><u>Ingredients:</u></b></span></div><span ><u><div>Mutton - 2 lb (with bones)</div></u></span><div><div>Onion – 2 nos ( chopped )</div><div>Tomato - 2 nos( chopped )</div><div>Curry leaves - few</div><div>Green chillies - 1 no</div><div>Ginger garlic paste - 2 tbsp</div><div>Corriander powder – 2 tbsp</div><div><div>Pepper powder - 2 tsp</div><div>Turmeric powder - 1 tsp</div><div>Mustard seeds - 1 tsp</div><div>Oil - 2 tbsp</div><div>Salt to taste.</div><div><b>To powder:</b></div><div>Corriander seeds - 2 tbsp</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkX-BJ33V8lYf54GUOBHrvVYzT4Cb7tCCXVlGRnu83K591NO9IO4lmAsobgkc4uCdqjbvMuWZgJyzZTMC_qI3ImMaU_aK9e9pD3stOO2UpHJcrpalRoa1nkfz7lYCnIs_ibCl9D3aglo/s320/mutton+028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706597397863477698" /><div>Red chillies – 7 nos</div><div>Fennel seeds – 1 tsp</div><div>Cumin seeds - 1 tsp</div><div>Cinnamon - 1 small piece</div></div><div><div>Cardamom - 1</div><div>Clove – 2nos</div><div>Dry roast all these items and dry grind them.</div><div><b>Method:</b></div><div><ul><li>Wash and cut the mutton into small pieces.</li><li>Heat 2 tablespoons oil in a cooker.</li><li>Add mustard seeds.let it splutter for a second.</li><li>Add the onions and sauté till golden brown.</li><li>Add ginger, garlic paste and green chillies and sauté for a minute.</li><li>Then add the tomatoes & fry it till the tomatoes are soft.</li><li>Add the mutton pieces along with turmeric powder and salt.</li><li>Now add the freshly prepared masala powder,pepper powder and corriander powder .</li><li>Add 3 cups of water . Mix well and close the lid of cooker. </li><li>Pressure cook this mixture for 5 whistles on medium flame.or the mutton till it is tender.</li><li>Now open the lid and add curry leaves and let it simmer for 5 minutes. </li><li>Remove from heat and garnish with corriander leaves.</li></ul></div><div>Serve hot with white rice,idli,dosa etc...</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfapjFp7_ynTW02-sQbEWDmAmTf62kFJyfU_HgBM5z1KUwKyMY8cq375WU21BRAnu_Eb0syVYYiKjUIKhvgtISnvNrZgRFBuHPeLL5MTOwb-zpVzmm_qx1hWbLFebKQDxyfHhApK7JWM/s320/mutton+031.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706599049814449106" /></div><div> </div><div><br /></div></div></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com3tag:blogger.com,1999:blog-1388142069349547820.post-15904704442319898972012-02-05T15:58:00.010-05:002012-02-06T07:53:39.145-05:00Mutton Chukka / Mutton Varuval<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0c4V9vrPsntP-w232WkmoO6hyphenhyphengohwlc4kYxnjxLIYehogiweInxQDbHX7dpmHNR5zqyaxQZxkfJFMmcsL9hyphenhyphenO7GMOuo9jPrXkhUhxt8MOK6VbXyW2yHu7oogx9xdVoz05SjJMQumTEk/s320/mutton+chukka+046.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5705975564818702594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;">Mutton (boneless) cut into small pieces - 1 lb</div><div><div>Garlic pods (chopped ) 2 nos</div><div><div> Ginger garlic paste - 1 tbsp</div><div>Tomato - 1 ( chopped )</div><div> Onion - 1 (chopped finely)</div><div>Coriander leaves - few (chopped)</div><div>Curry leaves - few</div><div> Corriander powder - 1 tbsp</div><div>Chilli powder - 1 tbsp</div><div>Pepper powder - 1 tsp</div><div>Mustard seeds - 1/2 tspTurmeric powder- 1/2 tsp</div><div> Oil - 2 tbsp</div><div>Salt to taste.</div><div><b> To powder:</b></div><div>Cinnamon 1inch - 2 nos,Cardamom - 1no</div><div><div> Cloves<span class="Apple-tab-span" style="white-space:pre"> </span>-2 nos</div></div><div><div>Cumin Seeds -1 tsp</div><div> Black Pepper corns -1 tsp</div><div>Fennel Seeds -1/2 tsp</div><div>Marinate the mutton pieces with salt, turmeric powder, 1/2 tbsp chilli powder and powdered spices. Let it marinate for 30 minutes.</div><div><b>Method:</b></div><div><ul><li>Heat 1 tbsp oil in a pressure cooker. Add the fennel seeds and let it splutter for a second and then add half the chopped onion. Fry for a few minutes and add the ginger-garlic paste. Then add the chopped tomatoes, few curry leaves.</li><li> Add the mutton pieces . add 1/2 a cup of water . Pressure cook this mixture for 4 whistles on medium-high flame.<br /></li><li>Remove from heat.</li><li>In a Kadai heat Oil, when hot, add mustard seeds and let it splutter for a second.Then remaining onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min. </li><li>Add red chili powder, coriander powder<br />and pepper powder. Fry for 1 min. </li><li> Drain the water from the cooked mutton and add it.Check the taste of salt and add more if required.</li><li>Allow it to boil till all the water evaporates.</li><li>Add the mutton and fry till it becomes dry in medium flame. </li><li>Remove from heat and garnish with corriander leaves.</li><li>Serve hot with white rice,briyani etc,etc..<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6GFqppkASWhWtsNjf3QFzR04y9MgzhPIPISmRPVpXwiW-XNp7FEDbf3XiGSqA-AQMNa3DT0P4_hTnqugfGqgPCCfPlGjXZpR-v6K7VUG-UurK_yyYp74H5Z4zQIq-rmFe0GH5ylSODE/s320/mutton+chukka+021.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706004205688536002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></li></ul></div></div></div></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-30805964231142130342012-02-03T08:24:00.005-05:002012-02-03T08:27:26.805-05:00Pasta With Broccoli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOiLiowva165M6tgx_CIPjwi5F1cTh0hRLAueiS6XnVx0MXiblafWOeVLdEZCyKwcXgQu_eZ-rgFrijK_kQTZKlp-o8Sic7_SSmD3y505FKx6NfF8fWFaYrPhZIle5HKmHNdGza4cojk/s1600/pasta+051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOiLiowva165M6tgx_CIPjwi5F1cTh0hRLAueiS6XnVx0MXiblafWOeVLdEZCyKwcXgQu_eZ-rgFrijK_kQTZKlp-o8Sic7_SSmD3y505FKx6NfF8fWFaYrPhZIle5HKmHNdGza4cojk/s320/pasta+051.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5704900008452127010" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFnzZ-EU6Ci5cVry3uR_gdNX5QPBjt9ACkp6yA1zNzMoe3MCNv9NK7XiLS4PXVwu-2ywJHIURv8xxjZ_waoC98nctwuPC5r-LqANMdOdHuNXOxwWK7O_eCnLe6i-RTGN2hxkdv76-Xl4/s1600/pasta+009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFnzZ-EU6Ci5cVry3uR_gdNX5QPBjt9ACkp6yA1zNzMoe3MCNv9NK7XiLS4PXVwu-2ywJHIURv8xxjZ_waoC98nctwuPC5r-LqANMdOdHuNXOxwWK7O_eCnLe6i-RTGN2hxkdv76-Xl4/s320/pasta+009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5704899871382680546" /></a>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-20111020127766562692012-01-25T21:21:00.003-05:002012-01-27T08:15:09.217-05:00Kara Boondhi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddGqt33Kt2wiKE8R1nME-jJMWGDQ5wphogZNvF5zn0O3_MTuoR2HrJJsozBgJ77T_Ibe-sJbsKMNnMNKL8nWYBtr1VGLN9dhzgM8a9LcO1EDMu63nWHA9zg5o4DIH2W4T7hRRnAG-A9A/s1600/boondhio+023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddGqt33Kt2wiKE8R1nME-jJMWGDQ5wphogZNvF5zn0O3_MTuoR2HrJJsozBgJ77T_Ibe-sJbsKMNnMNKL8nWYBtr1VGLN9dhzgM8a9LcO1EDMu63nWHA9zg5o4DIH2W4T7hRRnAG-A9A/s320/boondhio+023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702299572046628642" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnl805DhMKR2Ipreh9rkaNWfwa040k88bZx5qs5yoxXrjs8vmkA2Itk4GdvWqRuFkTl0bJnuA7NDi6PAANU6Hp2dheIY1O8cVTRxBVwZYtuCZrg3pBf_-HPCl6hyzEp5yXnYAYJZXqOY/s320/boondhio+096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701945154754329042" style="color: rgb(0, 0, 238); text-decoration: underline; float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /><div><b>Ingredients:</b><div><div>Besan flour – 2 cup</div><div>Oil – for frying</div><div>Peanuts – 1/4 cup</div><div>Dhaliya/Pottu kadalai -1/4 cup</div></div><div><div>Broken Cashews – 3 tbsp</div><div>Curry leaves – 2 strings</div><div>Red chilli powder – 1 tbsp</div><div>Salt – to taste.</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Mix besan flour, salt and water little by little so that there are no lumps.</li><li>The mixture should be little thinner than the dosa batter consistency.</li><li>Batter should be in pouring consistency.</li><li>Heat oil(on medium heat) in a pan, pour the batter over a boondhi karandi into the oil directly.</li><li>Fry till they become golden color and drain them using another ladle, drain the excess oil and keep it aside.</li><li>Fry the cashew nuts,peanuts,dalia and the curry leaves.Mix them with the boondi along with chilli powder and salt.</li><li>Combine all the items in a wide pan and mix it well.</li></ul></div><div>Let it cool and store it in an airtight container.</div></div></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggt4jxlQgkR_CmPC-IF5f0TRGzLib1SQzUQuQJVWZ00J5ttuBg0bhkvRJ4SoKzRQblI2DNWs7wFZii9BWU8aZQniWGZxnzGOgvP3p5tKxrUgwPqx8jEfSk4RSkzRnQmNvVKZIw63q8IVQ/s320/boondhio+078.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701947647024499922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " />Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com1tag:blogger.com,1999:blog-1388142069349547820.post-11021350764574141902012-01-19T17:57:00.005-05:002012-01-20T08:43:07.147-05:00Boondhi Laddu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1UqEz3JdD4DWWuLt4a85C-pVM2JW8acWvsTh7vnpF0b8CqWCksMAJPz8drxus1PbxKpiLtgec7_rw_DGV6Ij2S00P3bHr8sfPPJeSRevpeGSLL7jQ7ubSlRh7UvLdazwlUyMfQJdjEk/s1600/laddu+034.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1UqEz3JdD4DWWuLt4a85C-pVM2JW8acWvsTh7vnpF0b8CqWCksMAJPz8drxus1PbxKpiLtgec7_rw_DGV6Ij2S00P3bHr8sfPPJeSRevpeGSLL7jQ7ubSlRh7UvLdazwlUyMfQJdjEk/s320/laddu+034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699482545986226914" /></a><div><b>Ingredients</b>:</div><div>Besan flour ( kadalai mavu )- 1 1/4 cup</div><div>Water - 1 1/4 cup</div><div>Cashews - 5 nos</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNuCcnJ6w3O8sxtbqGBvcrSaZEDkFqa1VL1IWkJiXHtItGwtd8Sygp3aSppag5K7OTXJDpk2r_voeGamS5Fm5YI3CyMOYuI0ppStB1NSj0nItjRpBTiBk3lWsc4C-4ZCqvdbo5xP-sxo/s320/laddu+052.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699708819998289986" style="color: rgb(0, 0, 238); text-decoration: underline; float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /><div><div>Raisins - few</div><div>Cardomom - 2 (powdered)</div><div>Cooking camphor -1 pinch</div><div>Ghee - 1 tbsp</div><div>Oil - for deep frying</div><div>Boondhi laddle.</div><div><br /></div><div><b>For the sugar syrup</b>:</div><div> Sugar - 11/4 cup</div><div> Water - 11/4 cup</div><div><br /></div><div><b>Method </b>:</div><div><ul><li> Mix together besan flour and water.This batter should be ‘dosa’ batter consistency. Set aside. </li><li> Heat oil in a wide vessel. </li><li> When the oil is very hot, take a big spoon of batter. Place the boondhi ladle over the hot oil, pour one spoonful of batter into the boondhi ladle and press down. boondhis should not be fried completely, They should be 3/4 fried.</li><li> Remove from the oil and set aside. </li><li> Grind some of the boondhi into coarse powder and set aside.</li><li> Heat the sugar with 1 1/2 cups of water and make a syrup of one thread consistency. Add the cardamom powder,cooking camphor to the syrup. </li><li> Turn off the flame and set aside.</li><li> Mix the boondhi, fried raisins,cashews and powdered boondi into the sugar syrup,mix well and leave for 45 minutes to 1 hour.</li><li> Take a little portion of boondhi mixture and shape into round and tight laddoos.and leave till dry. </li></ul></div><div> Store in airtight containers.</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xtsEOdabo_RY2DTO0IPBUpZSA_w86c75v_5n492e9MygWPetJyod0b9Sm06T4a2p9TmAUT6qJOcAwILjxlxCckYmXNsQW-gvoYqF0kD1utvfzkw8rV6qHonzDw1NuhaEt_Jurr2en0c/s1600/Laddu+028.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xtsEOdabo_RY2DTO0IPBUpZSA_w86c75v_5n492e9MygWPetJyod0b9Sm06T4a2p9TmAUT6qJOcAwILjxlxCckYmXNsQW-gvoYqF0kD1utvfzkw8rV6qHonzDw1NuhaEt_Jurr2en0c/s320/Laddu+028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699481675456780978" /></a></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com0tag:blogger.com,1999:blog-1388142069349547820.post-63040283898041967082012-01-14T22:09:00.001-05:002012-01-14T22:16:05.483-05:00இனிய பொங்கல் நல் வாழ்த்துக்கள் !!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYMTXm0n3wJvRpQPrnWg_hYL0myQ7pcF8AwHNakxBep3TAeifKEJjTYfN3zJWuIeeu4BVyKnAI__AMljZnU7ZRLlt487rzKPY63PiuwCec-UouLwWfGpnN8XFXdfKUsd75yu881KkJEw/s1600/pongal2012+116.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYMTXm0n3wJvRpQPrnWg_hYL0myQ7pcF8AwHNakxBep3TAeifKEJjTYfN3zJWuIeeu4BVyKnAI__AMljZnU7ZRLlt487rzKPY63PiuwCec-UouLwWfGpnN8XFXdfKUsd75yu881KkJEw/s320/pongal2012+116.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5697692132599939426" /></a>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com1tag:blogger.com,1999:blog-1388142069349547820.post-61207591823388945662011-10-21T18:23:00.004-04:002011-10-21T18:32:41.196-04:00Mutton biryani<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUsuCT6jR6joKtr8S__TuWsJM8P8EZRI9A1DxI96Wd4JubxjWqghJpAJjRKRmQ7H02mtmkBZZNgQi1AJ6RunNmIi8WPi2jkrt5z_9avZKZCPMiXSalzgVd40aDncHssC0J_Q5WI5v1Ak/s1600/DSC_1168.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUsuCT6jR6joKtr8S__TuWsJM8P8EZRI9A1DxI96Wd4JubxjWqghJpAJjRKRmQ7H02mtmkBZZNgQi1AJ6RunNmIi8WPi2jkrt5z_9avZKZCPMiXSalzgVd40aDncHssC0J_Q5WI5v1Ak/s320/DSC_1168.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5666076954704209010" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmTRXG04QlQeUf5cdvLJCjflN2qZj7vaaqN96hO1gGYyqMjwPF-bsz1di9b5zrggpqHneX2dvpz1eGN7jqHVqp_oPA0DVpezMO4LRubBNoKRbZgTpRXmHbcbh4UQ7jo9RvyppuU5cV2c/s1600/DSC_1169.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmTRXG04QlQeUf5cdvLJCjflN2qZj7vaaqN96hO1gGYyqMjwPF-bsz1di9b5zrggpqHneX2dvpz1eGN7jqHVqp_oPA0DVpezMO4LRubBNoKRbZgTpRXmHbcbh4UQ7jo9RvyppuU5cV2c/s320/DSC_1169.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5666076404526008882" /></a><br /><div style="text-align: center;"><br /></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com3tag:blogger.com,1999:blog-1388142069349547820.post-75247960736934100622010-11-20T22:28:00.011-05:002010-11-20T22:54:34.492-05:00Murungakkai Masala / Drumstick Masala<div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgiR8iYrUwRB6Wv7LIWJ56beqnxvyXt91NtfhyphenhyphenAEjGr2-3odNZ-9Or7FzQrv5kKZrYK5EpamX9yyVtLaxbiSZA2hipZ6PFKD7RiXauXm1em-rAp2TCv4a6qd7TJdgB9U8pzNcc5hU1O8/s1600/samayal+026.JPG"></a><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541843502551221362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9eZVoGqHTESb0z_voerQPHtnDg85UA4Nrngt1-M4828ZSX0QzS7Sdbvl3H0P-_fSYRba7bKy6yInXgmskozwNgBkrK-N7jQanT5jolb3Oo3XUoqLl4E20aiZ-Zv0EWIBlUeI_LMUNlcQ/s320/samayal+029.JPG" /> <p><strong>Ingredients:</p><p></strong>Drum stick -5 ( cut into pieces )<br />Onion - 1 ( chopped )<br />Tomato-1 (chopped ) ,Green chilli - 1 <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3mc7gVAxLZe3XqS0faQJtWEVvomxYjxolLYPOsDoPmzmkV0t7RcKAYWzbzK7yInX7T6TXioBMr_JxIQ5H7vgDL1EPJEffu4XBivB1JGGlvU4w8z1-MsroZGi_uWQCLOb6nPKMCAN4iY/s1600/samayal+026.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541843338332158354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3mc7gVAxLZe3XqS0faQJtWEVvomxYjxolLYPOsDoPmzmkV0t7RcKAYWzbzK7yInX7T6TXioBMr_JxIQ5H7vgDL1EPJEffu4XBivB1JGGlvU4w8z1-MsroZGi_uWQCLOb6nPKMCAN4iY/s200/samayal+026.JPG" /></a><br />Corriander powder - 2 tbsp<br />Chilli powder - 1 tbsp<br />Turmeric powder - 1/2 tsp<br />Mustard seeds - 1 tsp<br />Fennel seeds - 1 tsp<br />Curry leaves few<br />Oil - 2 tbsp<br />Salt to taste. </p><p><strong>Method: </strong></p><ul><li>Heat oil in a pan and add the mustard seeds. When they pop, add Fennel seeds wait for few seconds. </li><li>Then add the onions and fry until golden brown. Add the chopped tomatoes and sauté till the tomato pieces get cooked.</li><li>Now put the drumstick pieces along with red chili powder, corriander powder , turmeric & salt. </li><li>Mix until the drum stick is well coated with the mixture. </li><li>Add 2 cups of water and allow to boil.</li><li>Then lower the heat for 10-12 minutes or until the drumstick pieces are cooked soft. </li><li>Garnish with corriander leaves and curry leaves. </li></ul><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541844232309599362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEzHaiYHVVhFkvJl3KtnpUmzP1KQbPHUK9-ETAXaLMOT5jL5VIkSnHM4QiEeETCq3WMJpEafXQq4BI6V-Lrc7xykm7FaP1u91NaG-BlldGSqU8wU6VJJEh92ReoTavGwy7DpT6HSwYt4/s320/samayal+037.JPG" /></p></div></div></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com2tag:blogger.com,1999:blog-1388142069349547820.post-49223797235741195732010-11-20T18:41:00.005-05:002010-11-20T19:40:52.724-05:00Murukku - II<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541793837115904658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggj8-9bQAREb37tHtpp7EHyJCMqy_UrR1ZZQM2HbCHnYeHRr2zx4ZtvXHt5UBC9f0c_bHQY7WE4TIhUK7jxWZRRUR8L5PYmXCm9yOlQLRco0hOeMT6n4lgw68aN5zKDsmeYHaN7FZRXZ4/s320/IMG_5117.JPG" /><strong>Ingredients:<br /></strong>Rice flour - 4 cups<br />Pottu kadalai - 1 cup<br />Sesame seeds - 2 tsp<br />Chilli powder - 1 tbsp<br />Ajwain seeds - 2 tsp<br />Butter - 1 tbsp<br />Oil for deep frying<br />Salt to taste.<br /><strong>Method: </strong><br /><div>•Grind the pottu kadalai into a fine powder.<br />•Mix rice flour, fried channa dhalia powder (pottu kadalai maavu ),chilli powder, sesame seeds, ajwain seeds, butter and salt. Add enough water and knead into soft dough.<br />•Put the dough into the murukku press and press it on a plastic sheet.<br />•Heat oil in a kadai. Now drop the murukku into the oil and deep fry both sides until crisp. </div><div>Drain in a paper towel. Cool and store in a air tight container.</div><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541789174848672146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MD-kpX9eisiT-e-xU9k1deD9nZOtbdt2SJkN-5LkhR1u5Pt0M3cCktDQBcjAp-E3Y3X9M0aBDSGH4mKtGJuL_gyU4k9oAydp5JcYabjutjUzGOut3Bsy9TIgkJUHyRhB46UunacJKec/s320/IMG_5121.JPG" /> </p>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com1tag:blogger.com,1999:blog-1388142069349547820.post-48786486762914047362010-04-04T19:39:00.005-04:002010-04-04T20:11:33.969-04:00Muttai Kuruma / Egg Kuruma<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxArvjXKqlnxABmA4DCdgkaIO9Y5k5QssimBLnD86VwyBodTj0K5C7fc5LgYXe4SDkEGWwb9xbO-ij6p7ZSCIqe9VFD_v7DS7qd6CHaXF0aeh5mYbHKc_-OOzLQuXqh_6qp7QTICbzYBY/s1600/IMG_4578.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 224px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456438048676135522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxArvjXKqlnxABmA4DCdgkaIO9Y5k5QssimBLnD86VwyBodTj0K5C7fc5LgYXe4SDkEGWwb9xbO-ij6p7ZSCIqe9VFD_v7DS7qd6CHaXF0aeh5mYbHKc_-OOzLQuXqh_6qp7QTICbzYBY/s320/IMG_4578.JPG" /></a> <div><div><p><strong>Ingredients</strong> :<br />Boiled eggs - 4 nos ( cut into half )<br />Big onion -1( chopped )<br />Tomato-1( chopped ) ,Green chillies - 1 or 2<br />Ginger - 1 tbsp ( chopped )<br />Garlic- 2 tbsp( chopped )<br />Chili powder -1 table spoon<br />Coriander powder-1 table spoon<br />Garam masala powder-1 teaspoon<br />Turmeric powder - 1/2 tsp<br />Salt to taste. </p><p><strong>For the paste:</strong><br />Cocunut - 2 to 3 tbsp<br />Fennel seeds-1 teaspoon<br />Cumin seeds-1 teaspoon<br />Poppy seeds - 1 tbsp<br />Cashews - 4 nos ( optional )<br /><strong>Method: </strong></p><ul><li>Heat oil in a pan,.add Fennel seeds, onions, green chillies, curry leaves and saute, till they turn golden brown.</li><li>Now add the chopped ginger and garlic pieces and sauté that too for few minutes. </li><li>Add the chopped tomatoes and sauté till the tomato pieces get cooked. </li><li>Now add the chili powder, garam masala ,corriander powder and turmeric powder.Mix well. Now add required water and the salt needed. Keep the stove in medium flame and allow the curry to boil and reduce to ½ the quantity. </li><li>Now mix the coconut paste in half cup of water and add it to the curry. Cook for 5 minutes. </li><li>Now add the boiled egg into the curry and cook for another 5 more minutes in medium flame.Garnish with corriander leaves. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456437714237102258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxoH0JXSOLBVkl0-pOixeNqn8M-4irVMEA9LmfdPEQSatJpjjgu8ak8ANeBu9TFuwmTdOc12uWwwvwjq027OTx-HShu6jTP3_GvBQWifKzjknBCojK9-SIjarNtFK4zL9zeOyNOzWmBU/s320/IMG_4577.JPG" />It goes well with idli,dosa,chapathi and rice. </li></ul></div></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com6tag:blogger.com,1999:blog-1388142069349547820.post-8599665944389723332010-04-04T18:26:00.006-04:002010-04-04T18:37:12.219-04:00Cauliflower kuzhambu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiisCqLVdvvYPTAV_Rv5tXA_TOBAtQE_jo2UNf9rxF2e3AyngZ8ss9s9tcu3jBpV8YlWbPKzRTAkENSYfPq5A9GbeU_ImPrVCracCXH4DWqIs9ALCNG3BMg6YHjEcLtiqGPRLxu9sh4tU/s1600/IMG_4413.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456414439619963746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiisCqLVdvvYPTAV_Rv5tXA_TOBAtQE_jo2UNf9rxF2e3AyngZ8ss9s9tcu3jBpV8YlWbPKzRTAkENSYfPq5A9GbeU_ImPrVCracCXH4DWqIs9ALCNG3BMg6YHjEcLtiqGPRLxu9sh4tU/s320/IMG_4413.JPG" /></a> <p><strong>Ingredients:</strong><br />Cauli flower - 1<br />Small Onion -1 ( chopped )<br />Ginger garlic paste - 1 tsp<br />Mustard seeds - 1 tsp<br />Turmeric powder - 1 tsp<br />Green chillies - 2 nos<br />Curry leaves - few<br />Oil - 2 tbsp<br />Salt to taste.<br /><strong>For the paste:<br /></strong>Small onion 15 nos or large onions - 1 ( cut into medium size )<br />Red chillies - 3 nos<br />Fennel seeds (sombu ) - 1 tsp<br />Poppy seeds - 1 tsp<br />Cumin seeds ( seerakam ) - 1/2 tsp<br />Pepper corns (milaku ) -1/2 tsp<br />Curry leaves - few<br />Cinnamon - 1 no<br />Coconut - 2 tbsp ( grated )<br />Corriander powder -3 tbsp.<br />In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.<br /><strong>Method: </strong></p><ul><li>In a pan heat 1 tbsp of oil add mustard seeds after pops up add onion, green chillis and curry leaves and saute till brown. </li><li>Now add ginger garlic paste fry 1 minute. then add cauliflower florets along with turmeric powder and salt. fry few more minutes. </li><li>Now add the ground paste to the the pan and Pour about 1/2 cup 0r 1cup of water to make it more gravy-like. </li><li>Let this cook for about 5 minutes on medium-high heat.</li><li>Simmer the cauliflower in the sauce for 10 minutes. </li><li>Sprinkle chopped corriander leaves on top.<br /> Serve with idli ,dosa or rice. </li></ul>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com3tag:blogger.com,1999:blog-1388142069349547820.post-43060996294201234222010-03-04T22:20:00.009-05:002010-03-04T23:04:17.092-05:00Matar Paneer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9cEgx22xk-6EB9q9U0zaTKvwM28jPhh3Lz-IlhHISnRu_qCxKuvjlEA-e-DcXdmAcM41LefqZse7b95mj8Vfj56A7BN8UGpKwhLrKvTrOmhbwkINkqGvhyphenhyphenUEs5pU8IjfQVfNsVfVIx8/s1600-h/IMG_4459.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444992491860149362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9cEgx22xk-6EB9q9U0zaTKvwM28jPhh3Lz-IlhHISnRu_qCxKuvjlEA-e-DcXdmAcM41LefqZse7b95mj8Vfj56A7BN8UGpKwhLrKvTrOmhbwkINkqGvhyphenhyphenUEs5pU8IjfQVfNsVfVIx8/s320/IMG_4459.JPG" /></a><strong>Ingredients:</strong><br />Paneer - 1 cup cubed<br />Fresh peas (matar) - 1 cup<br />Fresh cream - 1/4 cup to 1/2 cup <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZJI6dRyPeRXqt56zwJr0gp0KsPFXGh72AHbXg5VOVR84dJm3iTA1AM1kFjf6Yfm4O2Dgpp4nwmCBZTg0KzYbX5-tvVYPXSibr_a-8qoxm8aVE4guW8FoQZIXN4d0X1X2WqqNYzBYMWk/s1600-h/IMG_4444.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444990305795685266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZJI6dRyPeRXqt56zwJr0gp0KsPFXGh72AHbXg5VOVR84dJm3iTA1AM1kFjf6Yfm4O2Dgpp4nwmCBZTg0KzYbX5-tvVYPXSibr_a-8qoxm8aVE4guW8FoQZIXN4d0X1X2WqqNYzBYMWk/s320/IMG_4444.JPG" /></a><br />Onion - 1 ( chopped )<br />Tomato - 2 nos<br />Cumin seeds - 1/2 tsp<br />Corriander powder- 1 tbsp<br />Chilli powder -1/2 tbsp<br />Turmeric powder - 1/2 tsp<br />Oil - 2 tbsp<br />Salt to taste<br /><strong>Grind to Smooth Paste:<br /></strong>Small Onion - 1<br />Green Chillies - 3 to 4<br />Ginger - 1/2 inch<br />Garlic - 4 pieces<br />Jeera/Cumin Seeds - 1 tsp<br />Cinnamon Stick - 1 inch <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfW2v4WxsmjWhZnPEh2R2N5uu-ImjFUY6NUnkK5siFpWl2RktoAQHA479VMMMIXandxJlVNH5a93x5YOxs8NMskgpAVwQrKxUktYp51z8RfdbwGjRdInkADrdhY2jnGnbuPtSaUwQM04/s1600-h/IMG_4447.JPG"></a><br />Cloves - 2<br />Cardamoms - 2 nos<br />Milk - 1/4 cup<br />Cashews - 4 nos<br />Poppy seeds - 1 tsp<br /><strong>Method:</strong> <div><div><ul><ul><ul><li>Soak cashew and poppy seeds in ¼ cup warm milk and leave aside for 10 minutes. </li><li>Blend these soaked ingredients with onion, green chillies, ginger, garlic, green chillies, cinnamon stick,cumin, cloves,and cardamoms to smooth paste.</li><li>Blanch tomatoes in hot water for 10 minutes. Remove the skin and blend to a smooth puree. </li><li>Heat ghee/oil and shallow fry paneer cubes till they turn golden brown. Take them and put it in a warm water. </li><li>Heat oil in a kadai add cumin seeds let them splutter. Add chopped onions,kastoori methi and fry till golden brown. </li><li>Add the masala paste and fry well till the raw smell disappears.</li><li>Now add the pureed tomatoes,chilli powder, turmeric powder and corriander powder and fry. </li><li>Now add peas and fry for few minutes. Add salt and cup of water. Cook 5 minutes. </li><li>Now add paneer and cook for 2-3 mins. </li><li>Add fresh cream and cook covered till thick and saucy. </li><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444990033250227314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9rpv5W6rbvORRPXi-FyOPmDe1D-CLc2kQdED0piXGhKgA0C7Z9D-4p124GgOB4AHde0SMSwHKaBWsVhpMTwZcqZNRK9YtohXG6I_H75ZMNEBYj4Pl_nSNS7Hvo6Jaw0WOiU9bWzg3g0/s320/IMG_4463.JPG" /></ul></ul>Garnish with corriander leaves. <ul><ul><br />Serve hot, with naan or parotta. </ul></ul></ul></div></div>Shanthihttp://www.blogger.com/profile/09243445881794271648noreply@blogger.com1