tag:blogger.com,1999:blog-58989770840019484912024-03-19T05:16:26.032-07:00The Recipe worldSriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-5898977084001948491.post-44758261517269168822014-02-04T09:49:00.003-08:002014-02-04T10:07:00.873-08:00Dry fruit ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="text-align: justify;"><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><u>The Video of Dry fruit ladoo or Khajur Ladoo:</u></span></b><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Dry fruits have nutrients and are very good for health. Dry fruit ladoo is has no sugar in it. Dry fruit ladoo is given to nursing mothers. Dry fruit ladoo or Khajur Ladoo is ate by many people during winter. Dry fruit ladoo or Khajur ladoo is one of the sweets which consumes very less ghee. One of our friends told my mom how to make the dry fruit ladoo or Khajur ladoo, since then the dry fruit ladoo or Khajur ladoo is being made at our home.</span></b></div>
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<b><span style="color: #990000; font-family: Arial, Helvetica, sans-serif;"><u>Ingredients of Dry fruit ladoo or Khajur Ladoo:</u></span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Pitted dates or Khajur 1 pound or 1/2 kg</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Edible gum 2 teaspoons</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ghus Ghus 1 teaspoon (optional)</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Pista 1 cup</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Badam or Almonds 1 cup</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Cashew nuts 1 cup</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Pecan 1 cup</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ghee 2 teaspoons</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Elachi powder 1/2 teaspoon</span></b><br />
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<b><span style="color: #990000; font-family: Arial, Helvetica, sans-serif;"><u>Preparations of Dry fruit ladoo or Khajur Ladoo:</u></span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>(Add little ghee and roast Ghus Ghus in medium low flame for 3 minutes.)</b></span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">1. Chop almond into small pieces.</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">2. Chop pista into small pieces.</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">3. Chop pecan into small pieces.</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">4. Chop cashews into small pieces.</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>5. Heat a pan add 1 teaspoon of ghee to it, after ghee is hot add the edible gum.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>6. The edible gum will open up and turn into white color.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>7. Take the edible gum out the pan and cool it for 5 minutes.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>8. Powder the edible gum in a blender/mixer. Don't add water.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>9. Chop the seedless dates or pitted dates or khajur into small pieces.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>10. Mash the dates with hand or rolling pin. The seedless dates are very soft and so </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>they can be easily mashed.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>11. Heat a pan add the remaining ghee.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>12. Turn it in low medium flame.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>13. Add the chopped pecan pieces to the pan, saute well.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>14. </b></span><b style="font-family: Arial, Helvetica, sans-serif;">Add the chopped almond pieces to the pan, mix well.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">15. Add the chopped cashew pieces to the pan, mix well.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">16. Add the chopped pista pieces to the pan, mix well.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">17. Roast the dry fruits evenly from all sides, mix well. Saute in low medium flame for about 10 minutes.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">18. When nice aroma comes from the dry fruits and now that all the dry fruits are evenly roasted. </b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">19. Add the roasted ghus ghus and mix well. (This is purely optional)</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">20. Now add the mashed khajur or dates and mix well.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">21. Switch of the stove.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">22. Add the edible gum and mix well.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">23. Let the mixture cool for about 5 to 10 minutes.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">24. When it is luke warm take a small portion of mixture and make it into the size of a golf ball by pressing it with fingers.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">25. You cannot make ladoos if the mixture is cool.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">26. When it is warm make the ladoos. If require warm the mixture in the middle for about 2 minutes.</b><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Explore: Khajur ladoo, Dry fruit ladoo, Maternity ladoo, Ladoo, Sweetless Ladoo, Dates ladoo, Variety Ladoo, Badam ladoo, Almond Ladoo, Cashew Ladoo, Pista Ladoo, Differen Ladoo, Brown Ladoo, <span style="text-align: justify;"> Dry
Fruit Ladoo or Khajur ladoo or Maternity Ladoo or Almond Ladoo or Indian Ladoo.
The video of Dry Fruit Ladoo or Khajur ladoo or Maternity Ladoo or Almond
Ladoo or Indian Ladoo in youtube. Type Dry Fruit Ladoo or Khajur ladoo or
Maternity Ladoo or Almond Ladoo or Indian Ladoo. in youtube. The channel
name is the recipe world.</span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="text-align: justify;"><b style="text-align: left;">Print Dry Fruit Ladoo or Khajur ladoo or
Maternity Ladoo or Almond Ladoo or Indian Ladoo. Try Dry Fruit
Ladoo or Khajur ladoo or Maternity Ladoo or Almond Ladoo or Indian Ladoo at your home.</b></span></b></span></div>
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com16tag:blogger.com,1999:blog-5898977084001948491.post-58970960990431806872012-10-31T06:15:00.000-07:002012-10-31T06:15:04.833-07:00Dosa Avakaya or Dosa Avakai<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><span style="color: #cc0000;"><b><span style="font-family: Arial, Helvetica, sans-serif;">The video of </span></b><b><span style="font-family: Arial, Helvetica, sans-serif;">Dosa avakaya or Doosa avakaya or Dosa Avakai or Yellow cucumber or Indian cucumber pickle:</span></b></span></u><span style="text-align: left;"> </span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Dosakaya is the yellow cucumber or Indian cucumber. Avakaya means green mango pickle. Green mango is not available all through out the year and can be eaten immediately. The Dosa avakaya or Doosa avakaya or Yellow cucumber or Indian cucumber pickle is very easy to make. Dosa avakaya or Doosa avakaya or Yellow cucumber or Indian cucumber pickle can be taken immediately after preparation. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyLU93eKjUgP6uz8HspN-5u9tpKowYzEN-TmTApZ8lFiD_BVT2fQH5k07Mhy8QxLnwgC7FEtJqPkhpYN31vjZPb431B12q5Vo1-37K4JrFB1R5JAka6Kpas372U_i-1u0ZxBBp5t0XsV2/s1600/P1140309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyLU93eKjUgP6uz8HspN-5u9tpKowYzEN-TmTApZ8lFiD_BVT2fQH5k07Mhy8QxLnwgC7FEtJqPkhpYN31vjZPb431B12q5Vo1-37K4JrFB1R5JAka6Kpas372U_i-1u0ZxBBp5t0XsV2/s400/P1140309.JPG" width="400" /></a></div>
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<span style="color: #cc0000;"><u><b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for </span></b><span style="font-family: Arial, Helvetica, sans-serif;"><b>Dosa Avakaya or Dosa Avakai:</b></span></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yellow Cumcumber or Dosakaya 1 medium sized</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Mustard powder 3/4 cup</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Red chilli powder 3/4 cup</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Salt 3/4 cup</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Oil 2 and 1/2 cups</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Hing or Inguava 2 pinches</b></span><br />
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<span style="color: #cc0000;"><u><span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparations for making </b></span></u></span><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><b><u>Dosa Avakaya or Dosa Avakai:</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. Chop the dosakaya into small pieces. Taste the piece and the seeds if it is bitter discard the seeds. If the yellow cucumber or dosakaya is bitter discard it. Usually the seeds are bitter. </b></span><br />
<b style="font-family: Arial, Helvetica, sans-serif;">2. Transfer the dosakaya or yellow cucumber pieces into bowl.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPH2u749R36aT1yAWTnBPCeButE3AIFy3yiF4QJPP-u91IKUoh6cU3zbVP0f9O5s1mU6Mg7JSopBTzLoWHDEAVrUISpGsYQI7_CrNWbG3mcWEN_ZOoZy-3WbmI5f-PmIHL1ofbRAezGJ3X/s1600/New+folder+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPH2u749R36aT1yAWTnBPCeButE3AIFy3yiF4QJPP-u91IKUoh6cU3zbVP0f9O5s1mU6Mg7JSopBTzLoWHDEAVrUISpGsYQI7_CrNWbG3mcWEN_ZOoZy-3WbmI5f-PmIHL1ofbRAezGJ3X/s640/New+folder+(2).jpg" width="640" /></a></div>
<b style="font-family: Arial, Helvetica, sans-serif;">3. Add salt to the bowl. Mix well with a spoon and spatula.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">4. Add red chilli powder to bowl. Mix well.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">5. Add mustard powder and mix well.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2cp8kqZ9GHEZHAwdpJrbZCjA8adbZix17JoFsOvneZ081svn-aynfRUchW_y2kUqcvf8HMJTxCczfa-C2VAlaWk8VD2-6W-TorUp66hHBJcw0DwBnaU8eH7fBByX3aqK1kNqxk1hsDdN/s1600/New+folder+(2)1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2cp8kqZ9GHEZHAwdpJrbZCjA8adbZix17JoFsOvneZ081svn-aynfRUchW_y2kUqcvf8HMJTxCczfa-C2VAlaWk8VD2-6W-TorUp66hHBJcw0DwBnaU8eH7fBByX3aqK1kNqxk1hsDdN/s640/New+folder+(2)1.jpg" width="640" /></a></div>
<b style="font-family: Arial, Helvetica, sans-serif;">6. Heat a pan add oil to it, after oil is hot add hing to it. </b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>7. Transfer the oil to the bowl containing the </b></span><b style="font-family: Arial, Helvetica, sans-serif;">dosakaya or yellow cucumber pickle. Mix well with a spoon or spatula.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQbfDfOFq5UlqMc4WbCEeK3xcCnaWbdob_zrcJMWaaLYT6Yw-o-wpokLvaED3jGwjbnGzwZoME2D7TsiYCrLa1ALlUKnqgBOACMrHl4VLFGwEvNpvqkA-rFA49ypNY_mKGJOaSoTXr7IU/s1600/New+folder+(2)2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQbfDfOFq5UlqMc4WbCEeK3xcCnaWbdob_zrcJMWaaLYT6Yw-o-wpokLvaED3jGwjbnGzwZoME2D7TsiYCrLa1ALlUKnqgBOACMrHl4VLFGwEvNpvqkA-rFA49ypNY_mKGJOaSoTXr7IU/s640/New+folder+(2)2.jpg" width="640" /></a></div>
<b style="font-family: Arial, Helvetica, sans-serif;">This </b><b style="font-family: Arial, Helvetica, sans-serif;">dosa avakaya or dosa avakai or yellow cucumber pickle or Indian cumber pickle can be stored for 3 months. Store it in a air tight container. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dKyqkdngO2JPM2guOpM52WOMVfsSExXuyTYZhNq7NJ-xZs6Ghb5VCvMJRvAF2SFzpPriH5-IaseipJPdnB0eFKq77bXL9bVoAnYQ92ZwSG-gKhUFoZEMrqAwgZlOvYK0hzVs-uhM1BvD/s1600/P1140308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dKyqkdngO2JPM2guOpM52WOMVfsSExXuyTYZhNq7NJ-xZs6Ghb5VCvMJRvAF2SFzpPriH5-IaseipJPdnB0eFKq77bXL9bVoAnYQ92ZwSG-gKhUFoZEMrqAwgZlOvYK0hzVs-uhM1BvD/s320/P1140308.JPG" width="320" /></a></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">Explore: D</b><b style="font-family: Arial, Helvetica, sans-serif;">osa avakaya or dosa avakai or doosa avakai or doosa avakai or yellow cucumber pickle or Indian cumber pickle. The video of d</b><b style="font-family: Arial, Helvetica, sans-serif;">osa avakaya or dosa avakai or doosa avakai or doosa avakai or yellow cucumber pickle or Indian cumber pickle is in youtube. Type doosa avakaya in youtube. The channel name is the recipe world.</b><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Print Dosa avakaya or dosa avakai or doosa avakai or doosa avakai or yellow cucumber pickle or Indian cumber pickle. Try </b><b style="font-family: Arial, Helvetica, sans-serif;">osa avakaya or dosa avakai or doosa avakai or doosa avakai or yellow cucumber pickle or Indian cumber pickle at your home.</b></div>
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com27tag:blogger.com,1999:blog-5898977084001948491.post-23476771998823638552012-10-21T07:25:00.001-07:002012-10-21T08:08:19.345-07:00Pudina Rice or Mint rice Variety-1<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;">The video how to prepare Pudina rice or Mint rice on you tube :</span></b></u> <iframe allowfullscreen="allowfullscreen" frameborder="0" height="360" src="http://www.youtube.com/embed/N8Wodlfb3gg" width="480"></iframe></h4>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Pudina Rice or Mint Rice is very yummy and has good flavor. Mint or Pudina is good for stress relieving. Pudina or Mint is very good for digestion and skin care. Pudina or Mint is good as mouth refresher. Pudina or Mint helps in reducing the nausea. Pudina or Mint is not good for nursing mothers as some people speak that it can decrease the milk production. Pudina Rice has good amount of pudina or mint and is very tasty to eat and quick to prepare.</span></b></div>
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<u><b><span style="color: #cc0000;"><span style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for making Pudina Rice or Mint Rice</span></span><span style="font-family: Arial, Helvetica, sans-serif;">:</span></span></b></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Pudina leaves or Mint leaves 2 bunches</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Basmati Rice 1 cup</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Water 1 ½ to 2 cups</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>(Depending on the rice)</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Onion 1 medium sized</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cumin or Jeera 1 teaspoon</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Garlic pods 4</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ginger 2 inch piece</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Green chili 4</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Garam masala ¾ teaspoon</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Oil 2 table spoons</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Salt as needed</b></span></div>
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<span style="color: #cc0000;"><u><span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparations for making </b></span><b style="font-family: Arial, Helvetica, sans-serif; text-align: center;">Pudina Rice or Mint Rice</b><b style="font-family: Arial, Helvetica, sans-serif;">:</b></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. Wash and soak basmati rice in water for about ½ an hour. Wash the mint leaves or pudina leaves. Cut the onion, garlic and ginger into pieces.</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. Heat skillet or deep vessel or pressure cooker. Add oil after oil is hot add jeera start to splutter, add onion pieces and saute well.</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. When the onion becomes translucent add ginger, garlic, green chili and pudina leaves. When the mint becomes soft switch off the stove.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KrKcn_3LZ6Arv-UBl-nh1uJV5_31J4Ayfnyi85rqEgSrM4qUt_LSUZq0QagZxFo64TYSgcw1UE9LZ_WXoVpw8JFwBSMrjU7mYGUJCqD3UzaFKnc0cUCxaGjPDV2r_sd5-JcrxBbr7oQE/s1600/Untitled+Album6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KrKcn_3LZ6Arv-UBl-nh1uJV5_31J4Ayfnyi85rqEgSrM4qUt_LSUZq0QagZxFo64TYSgcw1UE9LZ_WXoVpw8JFwBSMrjU7mYGUJCqD3UzaFKnc0cUCxaGjPDV2r_sd5-JcrxBbr7oQE/s640/Untitled+Album6.jpg" width="640" /></b></a></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">4. Grind this into a coarse paste.</b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5. Add the paste to the soaked rice and mix well. Add garam masala powder, salt and mix well.</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6. Close the cooker and keep whistle. After 3 whistles switch off the stove. Wait for 15 minutes. Serve hot with raita.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhlH9BvNSa0e5PRilewy0c4eoHvwYlwUsDUXN8Ffdojio4sqBgUGIrPBdh51IYQylins1seJ8rwRgfpXTtsORp4IK89OJXHWWhm3G_vD8MLjiOuo0HL-xosFdpHwJi4gLNQ9_pEN4gY4V/s1600/Untitled+Album7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhlH9BvNSa0e5PRilewy0c4eoHvwYlwUsDUXN8Ffdojio4sqBgUGIrPBdh51IYQylins1seJ8rwRgfpXTtsORp4IK89OJXHWWhm3G_vD8MLjiOuo0HL-xosFdpHwJi4gLNQ9_pEN4gY4V/s640/Untitled+Album7.jpg" width="640" /></b></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Explore: Pudina Rice or Mint Rice , Pudina Rice, Mint Rice. F<b></b></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><b>or video on you tube type "the recipe world channel" Pudina Rice or Mint Rice. In you tube type pudina rice. </b></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Print this recipe of Pudina Rice or Mint Rice. Try this Pudina Rice or Mint Rice at home. </b></span><b style="font-family: Arial, Helvetica, sans-serif;"><b>The video of the Pudina Rice or Mint Rice is in you tube.</b></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><b></b></b></span></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Thanks for the Arch of </span></b><b><a href="http://delicious-bhojanam.blogspot.com/">Delicious Bhojanam</a> <span style="font-family: Arial, Helvetica, sans-serif;">for passing this award to me. </span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZe-eI3ruktcsoapG7GwiElMcsnbSdRbVcfjtnvrsxunvqyssXWiXLMZYU_Fu7xaGchQgBq2Ax78bt4os75K9xT9KOvgtrxr8zZ-_GrxRI472kyJ1aUG1IJStrgb-yuhgw4J6zZTinkWY/s1600/one-lovely-blog-award.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZe-eI3ruktcsoapG7GwiElMcsnbSdRbVcfjtnvrsxunvqyssXWiXLMZYU_Fu7xaGchQgBq2Ax78bt4os75K9xT9KOvgtrxr8zZ-_GrxRI472kyJ1aUG1IJStrgb-yuhgw4J6zZTinkWY/s1600/one-lovely-blog-award.jpeg" /></b></a></div>
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com9tag:blogger.com,1999:blog-5898977084001948491.post-20197794866358019302012-10-07T14:03:00.000-07:002012-10-30T06:00:05.353-07:00Appalu - Variety 1 <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>Appalu is the favorite sweet of Lord Hanuman ji ......... Appalu is done on Hanumat Jayanthi day we make small vadas and appalu for Lord Hanuman ji ... Appalu is also done on the festival day. Appalu is also one of the favorite food of lord Ganesh ji. Appalu is one of the traditional sweets.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjRSwXVhTzCp3AXZy_hFKsjxFeV2BikUGiFT15m-c8wxQR1iFbBxLorzzqjhpFzn5JVZSumGupuHGoYBJL9lZtbX_kspvP6yXObNWlgZqNVUHsCLM8ukY7lSDjyJ2jfRjCidtzVjjTPOh/s1600/IMG_3547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjRSwXVhTzCp3AXZy_hFKsjxFeV2BikUGiFT15m-c8wxQR1iFbBxLorzzqjhpFzn5JVZSumGupuHGoYBJL9lZtbX_kspvP6yXObNWlgZqNVUHsCLM8ukY7lSDjyJ2jfRjCidtzVjjTPOh/s320/IMG_3547.JPG" width="320" /></b></a></div>
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><u><b><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><u><b>Ingredients for making Appalu :</b></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Wheat Flour 2 cup</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Jaggery 1 ½ cup</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ghee 2 teaspoons</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cardamom powder 1 teaspoon</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Oil for deep frying</b></span></div>
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><b><u>Preparation for making Appalu:</u></b></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">1. Heat a pan and add ghee to it . After ghee is melted add wheat flour and mix till nice aroma comes </span><span style="font-family: Arial, Helvetica, sans-serif;">out for about 5 minutes. Add cardamom powder and switch off the stove.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_TDQsVTFfRvR_7gma5EkCxvSOBkQu1_OSVGY8eOGMJS5X75tHfdJsnEIMaJW_gdIZb-xuo1hLTg8fCKxFVHrYUpfacxgioXJIZoOidt1_lQATqlK640iwTdqzTUNEM_uF0WF_FnaEyJ-/s1600/2011-03-31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_TDQsVTFfRvR_7gma5EkCxvSOBkQu1_OSVGY8eOGMJS5X75tHfdJsnEIMaJW_gdIZb-xuo1hLTg8fCKxFVHrYUpfacxgioXJIZoOidt1_lQATqlK640iwTdqzTUNEM_uF0WF_FnaEyJ-/s400/2011-03-31.jpg" width="400" /></b></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">2. Keep it aside. In the same pan add about 1 cup water and jaggery the jaggery will melt and when </span><span style="font-family: Arial, Helvetica, sans-serif;">it starts to bubble add the roasted wheat to it and mix well.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAA5v96omj5IKgoVhTFKmIAAZE5psH0G869-3BkNMEjW-eULNdXTsQWvG8swBxAEVnDMZhl3usPcgKeCcogMFqv1vzYCqyrtQvn0yNxvqZ-AFvqZExYVrcTnZrjcXH6lGy3Qe2-NXNFb6/s1600/2011-03-311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAA5v96omj5IKgoVhTFKmIAAZE5psH0G869-3BkNMEjW-eULNdXTsQWvG8swBxAEVnDMZhl3usPcgKeCcogMFqv1vzYCqyrtQvn0yNxvqZ-AFvqZExYVrcTnZrjcXH6lGy3Qe2-NXNFb6/s400/2011-03-311.jpg" width="400" /></b></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. This will become like a soft atta dough. Switch off the stove. Make them into balls and flatten the balls.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiqDSIxmAcPmfTUeFEJ68f5i-6rKgENG3cfj8LOc9N78VO_GzuueoREr1i11-vYjqJnh0pQJ34RAV8TiFysVhXjymVjVQrnrm7y0IrlYvKM_tQszArrWRxSPquoYxMndRSO1iEKtBHnkE/s1600/2011-03-312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiqDSIxmAcPmfTUeFEJ68f5i-6rKgENG3cfj8LOc9N78VO_GzuueoREr1i11-vYjqJnh0pQJ34RAV8TiFysVhXjymVjVQrnrm7y0IrlYvKM_tQszArrWRxSPquoYxMndRSO1iEKtBHnkE/s640/2011-03-312.jpg" width="640" /></b></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">4. Heat a deep pan or skillet and add oil to it. Now gently add the appalu and deep fry in low medium </span><span style="font-family: Arial, Helvetica, sans-serif;">flame. When they turn golden brown color transfer the appalu to a tissue paper.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDH19zDQVJvBGi1IYkZ8sA3uu3iKkNDVWQOAcmNdWHbg0ylDJUTsDg4F3a380teIlUPpNbsJn51UzGGRavnmfnXzrg8jzeZuHWz7IGKHXw_Y81B_KCoSpeq3GYbPHxC6jXu0L3IU5g04jh/s1600/2011-03-313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDH19zDQVJvBGi1IYkZ8sA3uu3iKkNDVWQOAcmNdWHbg0ylDJUTsDg4F3a380teIlUPpNbsJn51UzGGRavnmfnXzrg8jzeZuHWz7IGKHXw_Y81B_KCoSpeq3GYbPHxC6jXu0L3IU5g04jh/s640/2011-03-313.jpg" width="640" /></b></a></div>
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<b><br /></b>
<b>Explore: Appalu, Sweet/ Desert, "therecipeworld" , Print this recipe of Appalu. Try this Appalu at home.</b></div>
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com7tag:blogger.com,1999:blog-5898977084001948491.post-40514531681661593182012-05-30T21:13:00.027-07:002012-10-30T06:00:31.988-07:00Capsicum or Bell pepper chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><span style="color: #cc0000;"><u>The video of Capsicum Chutney or Bell pepper chutney:</u></span></span></b><br />
<b style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><span style="color: #cc0000;"><u> </u></span><iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/Aex_UwauYhA" width="420"></iframe></span></b><br />
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<b><b><span style="font-family: Verdana, sans-serif;">The yummy yummy Capsicum chutney or Bell pepper chutney can be taken along with rice, dosa, idly or along with bajjis. The Capsicum and bell pepper chutney has a unique flavor. The video of Capsicum and bell pepper chutney is shown above.</span></b></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"> </span></b><b><span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhur7LdYx6ejnlRTh8IGgh0VZpMmGuGMC55SNFoLNSxtZ2PSkoBh8s82LUcb0Z4eaoyIjBm6kWL-zi7lDEX2-u9c-HaVd8Amo8tGAz9qrhnHXH_5PCBHHVMC3CNtv8RmNFQQ6ohjlmCGyYO/s1600/IMG_6855+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhur7LdYx6ejnlRTh8IGgh0VZpMmGuGMC55SNFoLNSxtZ2PSkoBh8s82LUcb0Z4eaoyIjBm6kWL-zi7lDEX2-u9c-HaVd8Amo8tGAz9qrhnHXH_5PCBHHVMC3CNtv8RmNFQQ6ohjlmCGyYO/s400/IMG_6855+(1).jpg" width="400px" /></a></span></b></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><b><span style="color: #cc0000; font-family: Verdana, sans-serif;"><u>Ingredients for making Capsicum or Bell pepper chutney:</u></span></b></span></b></div>
<div style="text-align: justify;">
<b><span style="font-family: Verdana, sans-serif;"><b style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;">Capsicum or Bell pepper 2 big sized</span></b></span></b></span></b></div>
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<b style="text-align: justify;"><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Chana dal or Senaga papu 2 teaspoons</span></b></b></b></b><br />
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<b><b style="text-align: left;"></b></b></div>
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Urad dal or Menapa papu 2 teaspoons</span></b></b></b></b><br />
<b><b style="text-align: left;"></b></b></div>
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Mustard seeds 1 teaspoon</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Jeera or Cumin 1/2 teaspoon</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Red chillies 2</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Turmeric powder 1 pinch</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Tamarind 2 inch by 1 inch piece or </span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Tamarind juice 3 teaspoons or 1 tablespoon</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Ginger 1/2 inch piece</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Green chili 2 (Adjust accordingly)</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Hing 2 pinches</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Oil 6 teaspoons </span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Salt as needed</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b style="text-align: left;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b><u>For Tadka and garnishing Capsicum or Bell pepper chutney: (optional)</u></b></span></b></b></b></div>
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Urad dal 1 teaspoon</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Mustard seeds 1 teaspoon</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Garlic 3 pods (chopped into pieces)</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Curry leaves 1 bunch</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Red chillies 2</span></b></b></b></b><br />
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<b><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">Oil 2 teaspoons</span></b></b></b></b><br />
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<b><b style="text-align: left;"><span style="color: #cc0000;"><u><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">Preparations for </span></b></b></u></span></b></b><b><b style="text-align: left;"><b><span style="color: #cc0000;"><u><b><b><b><span style="font-family: Verdana, sans-serif;">Capsicum or Bell pepper chutney:</span></b></b></b></u></span></b></b></b></div>
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<b style="text-align: justify;"><b style="text-align: left;"><b><b><span style="font-family: Verdana, sans-serif;">1. I have used one red and green, wash and chop capsicum into one inch pieces.</span></b></b></b></b><b></b><br />
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<b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">2. Chop ginger and green chillies into small pieces, ready to be blended.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5Wt0GCzbDGf_j3ksEgDI6qQKaHa_3TGX9cx7K32MLiTFbz6uPALGjOGFcpTMp6X1ouEoTmWtMcB9hyphenhyphengvUJUKiMBrkJfjP7NQnZUHig39W5Tc39-KnXglPqDQ5a2YIi8te6OTMJ41ETRN/s1600/Desktop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5Wt0GCzbDGf_j3ksEgDI6qQKaHa_3TGX9cx7K32MLiTFbz6uPALGjOGFcpTMp6X1ouEoTmWtMcB9hyphenhyphengvUJUKiMBrkJfjP7NQnZUHig39W5Tc39-KnXglPqDQ5a2YIi8te6OTMJ41ETRN/s640/Desktop.jpg" width="640px" /></a>3. Heat a pan and add 2 teaspoons of oil and add the capsicum or bell pepper into medium sized pieces. Cook on medium heat for about 15 minutes and stir in middle until capsicum become soft and cooked.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfZX_4nCepXV6GFh6bnUYgcIhlour7TJpb03xAWM2mRGLE8_PdWhs1aUxoQbkoWGTqlaZQJqC_CNbQKeSOLoyEBDIE2G7fM-kGhQqL9gZrGU4Eispx202qws8bGdtz-xELMqw6D6lnX3V/s1600/Desktop2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfZX_4nCepXV6GFh6bnUYgcIhlour7TJpb03xAWM2mRGLE8_PdWhs1aUxoQbkoWGTqlaZQJqC_CNbQKeSOLoyEBDIE2G7fM-kGhQqL9gZrGU4Eispx202qws8bGdtz-xELMqw6D6lnX3V/s640/Desktop2.jpg" width="640px" /></a>4. Add tamarind to the capsicum to make it soft so that easy to grind.</span></b></b></b></div>
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<b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">5. Heat a pan and put 2 teaspoons of oil and add chana dal, urad dal, jeera, mustard seeds, hing and red chillies until the urad and chana dal turn their color and mustard seed splutter. Keep the tadka aside.</span></b></b></b></div>
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<b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">6. In a mixie or grinder add the above tadka, salt, turmeric powder, ginger and green chilli and grind all the ingredients by adding little water.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-47PAm9Ln0DMj3utck5hFE6LbClfCjmJqrKh2eF2jSFp8WzZ0nAxA-C3OHxdRV5IphVfY58_F5UOuMouHxD-aCQDSy-dWmlFhPEzROfykeUd32_C6MfmDizwc3pEzcyM4sxty7b3afiK/s1600/Desktop4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-47PAm9Ln0DMj3utck5hFE6LbClfCjmJqrKh2eF2jSFp8WzZ0nAxA-C3OHxdRV5IphVfY58_F5UOuMouHxD-aCQDSy-dWmlFhPEzROfykeUd32_C6MfmDizwc3pEzcyM4sxty7b3afiK/s640/Desktop4.jpg" width="640px" /></a>7. Add the capsicum pieces in the mixie bowl and grind well. Transfer to a bowl.</span></b></b></b></div>
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<b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">8. Take 3 garlic ipods and peel the skin and cut them into small pieces.</span></b></b></b></div>
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<b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">9. Heat a pan and add 2 teaspoons of oil and add mustard seeds, urad dal, garlic pieces, red chillies and curry leaves.</span></b></b></b></div>
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<b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">10. Garnish the </span></b></b></b><b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">Capsicum or Bell pepper chutney</span></b></b></b><b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;"> with the above tadka.</span></b></b></b><br />
<b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">Yummy yummy yummy </span></b></b></b><b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">Capsicum or Bell pepper chutney is ready.</span></b></b></b><b><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;"> <span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-t5-lW5FiVy13kAV-liJb_3rx9U69NO7oDa_qn5V2gLcn6WULVsNFTXC_UKVrnPyFiKl-S5lCbA6p8ZdQ8PQnHXi9ElV-9ZN_JI6hPcA6QAGkRYOj_E-4IlGEyNz2zvO3bmB_ZirwhGt/s1600/Desktop1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-t5-lW5FiVy13kAV-liJb_3rx9U69NO7oDa_qn5V2gLcn6WULVsNFTXC_UKVrnPyFiKl-S5lCbA6p8ZdQ8PQnHXi9ElV-9ZN_JI6hPcA6QAGkRYOj_E-4IlGEyNz2zvO3bmB_ZirwhGt/s640/Desktop1.jpg" width="640px" /></a></span>Explore: Capsicum chutney, Bell pepper chutney, Capsicum or Bell pepper chutney, Red and green capsicum chutney, Red and Green bell pepper chutney, for video on you tube type "the recipe world channel" Capsicum and bell pepper chutney.</span></b></b></b></div>
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<b><b style="text-align: left;"><b style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;">Print this recipe of Bell pepper chutney or Capsicum chutney. Try this Bell pepper or Capsicum chutney at home. The video of the Capsicum and bell pepper chutney is in you tube.</span></b></b></b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2965x1Z1orsG9u_UWd3QV_lkw9Gdsy3HIfN_kgUcP_3shknSeJZxaLvceMOrGs226n7kJbOAOY00o-Mn5ziO0SDjWaGzP5iEa6lWriJa719yg4W6-OBjgt-IRZ6Pok9wwWbBvwFFKmw_g/s1600/versatile-award.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b></b></a></div>
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com13tag:blogger.com,1999:blog-5898977084001948491.post-34259921906010880922012-05-15T05:11:00.019-07:002012-10-30T06:00:51.329-07:00Picodegalo or Salsa and awards <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><b>The picodegalo or salsa is a famous mexican salad. Picodegalo or sasla is the favorite of many people. The blend of veggie gives a very nice taste to Picodegalo. </b><b>Picodegalo or salsa is used in burritos. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR85cFAHvkIYqu-1p1xjyFJtw8NPNPkRqPmU1m-nbqlrkqtG2Bt7al-y6Qf7W296w_A6fkb9LvMzqsakboefgIoX7LuHUQ2SAlUYm6W7YQK1_JO_QlgzKJjZngY_hIyiI9Kd7AXl7E5Rk/s1600/IMG_2217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR85cFAHvkIYqu-1p1xjyFJtw8NPNPkRqPmU1m-nbqlrkqtG2Bt7al-y6Qf7W296w_A6fkb9LvMzqsakboefgIoX7LuHUQ2SAlUYm6W7YQK1_JO_QlgzKJjZngY_hIyiI9Kd7AXl7E5Rk/s400/IMG_2217.JPG" width="400" /></span></b></a></div>
<span style="color: #cc0000; font-family: Verdana, sans-serif;"><u><b>Ingredients for Picodegalo or Salsa</b><b>:</b></u></span><br />
<b><span style="font-family: Verdana, sans-serif;">Tomatoes 3</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">White onion 1 big sized</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">Jalapeno peppers or Thick chillies 3</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">(Adjust accordingly)</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">Fresh cilantro leaves or coriander leaves ½ cup chopped finely</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">Lime juice 1 table spoon</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">(Adjust accordingly)</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">Salt as needed </span></b><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #cc0000;"><u><b>Preparation for </b><b>Picodegalo or Salsa</b></u></span><b><span style="color: #cc0000;"><u> :</u></span> </b></span><br />
<b><span style="font-family: Verdana, sans-serif;">1. Cut onion, tomatoes, cilantro leaves and jalapeno into small pieces. Transfer them to a bowl.</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">2. Add lemon juice and salt. Mix well.</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">3. Refrigerate for and an hour (optional).</span></b><br />
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<b style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfL_0Hbh5r4IZe39FjDuo-sqdmloBoN9zh3_p2fBzX7vrpZ2Bpt7hFdj7mvUaERvf-9xUzJe-9smDHC76odLIVtgMUGG_d6F1cBWeDD6ObWN3HiFKYSc9EsxlocMqpM5X0_ZbPmsg4DjL/s1600/Untitled+Album.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfL_0Hbh5r4IZe39FjDuo-sqdmloBoN9zh3_p2fBzX7vrpZ2Bpt7hFdj7mvUaERvf-9xUzJe-9smDHC76odLIVtgMUGG_d6F1cBWeDD6ObWN3HiFKYSc9EsxlocMqpM5X0_ZbPmsg4DjL/s640/Untitled+Album.jpg" width="640" /></span></a></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Explore: Mexican Salsa or Picodegalo or Salsa </span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Print the recipe of </span></b><b><span style="font-family: Verdana, sans-serif;">Mexican Salsa or Picodegalo or Salsa </span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><span style="text-align: left;">Thanks to Preethi of </span><a href="http://preeti-kitchen.blogspot.in/2012/04/bunch-of-awards-and-giveaway-part-3.html" style="text-align: left;">Preethi's Kitchen</a><span style="text-align: left;"> for sharing the lovely award with me. I pass on the award to my friends.</span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXNZO0zNiBw0KlIchTN7epuOqqCyTh5siBg11GnHbqKpnS2BqUuX5ozxk0dhyphenhyphenSrEmZL6h2V4LFNTfXEosIIE-XIeSm0b0KPdnIDE-DoONOANwIM9AOMFVQ6MWHc0pIbiEB2I64s7aIHql/s1600/sunshine_award.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXNZO0zNiBw0KlIchTN7epuOqqCyTh5siBg11GnHbqKpnS2BqUuX5ozxk0dhyphenhyphenSrEmZL6h2V4LFNTfXEosIIE-XIeSm0b0KPdnIDE-DoONOANwIM9AOMFVQ6MWHc0pIbiEB2I64s7aIHql/s1600/sunshine_award.png" /></span></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2965x1Z1orsG9u_UWd3QV_lkw9Gdsy3HIfN_kgUcP_3shknSeJZxaLvceMOrGs226n7kJbOAOY00o-Mn5ziO0SDjWaGzP5iEa6lWriJa719yg4W6-OBjgt-IRZ6Pok9wwWbBvwFFKmw_g/s1600/versatile-award.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2965x1Z1orsG9u_UWd3QV_lkw9Gdsy3HIfN_kgUcP_3shknSeJZxaLvceMOrGs226n7kJbOAOY00o-Mn5ziO0SDjWaGzP5iEa6lWriJa719yg4W6-OBjgt-IRZ6Pok9wwWbBvwFFKmw_g/s1600/versatile-award.png" /></span></b></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Five random facts :</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">1. Love to try different dishes</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">2. Blogging a part of life</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">3. Like to visit places</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">4. Spend time with friends</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">5. Take life as it comes</span></b></div>
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<span style="font-family: Verdana, sans-serif; line-height: 28px; text-align: left;"><b>I pass on these awards to:</b></span></div>
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<b><span style="font-family: Verdana, sans-serif;">1. Charu Srivastava , <a href="http://srivastavacharu.blogspot.com/">I 'm a foodie</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">2. Jay <a href="http://tastyappetite.blogspot.com/">Tasty Appetite</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">3. Anu <a href="http://anuzhealthykitchen.blogspot.com/">Anus' Healthy Kitchen</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">4. Aruna <a href="http://ensamayalkuripugal.blogspot.com/">Veggie Paradise</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">5. Amy <a href="http://foodssrilanka.blogspot.com/">Food corner</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">6. Amina <a href="http://aminacreations.blogspot.com/">Amina Creations</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">7. EC <a href="http://simpleindianfood.blogspot.com/">Simple Indian cooking</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">8. Faseela <a href="http://faseelanoushad.blogspot.com/">Good Food</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">9. Menaga <a href="http://sashiga.blogspot.com/">Sashiga</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">10. Rasi <a href="http://rascookbook.blogspot.com/">Vegetarian Food and me</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">11. Vamitha Anand <a href="http://vimithaa.blogspot.com/">My Culinary Trail Room</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">12. Nitya <a href="http://www.4thsensecooking.com/">4th sense cooking</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">13. Amerandra <a href="http://amusrecipes.blogspot.com/">Amu's Recipies</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">14. Sushma <a href="http://authenticfooddelights.blogspot.com/">Authentic food delights</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;">15. Surabhi <a href="http://bestofmykitchen.blogspot.com/">My cook book</a></span></b><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; text-align: justify;"><b>Rules for both the awards are pretty much the same :</b></span><br />
<div style="text-align: justify;">
<div style="display: inline !important;">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: Verdana, sans-serif;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: Verdana, sans-serif;">1. Thank the person who nominated you for this Award and link them back<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: Verdana, sans-serif;">2. Then say some 5 random facts about you.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: Verdana, sans-serif;">3. Spread the joy by nominating 10- 15 fellow bloggers, it is a way of appreciation.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: Verdana, sans-serif;">4. Finally convey the bloggers about the nomination.</span></b><o:p></o:p></div>
</div>
</div>
</div>
Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com10tag:blogger.com,1999:blog-5898977084001948491.post-23239754256900221592012-04-17T04:56:00.000-07:002012-04-17T04:56:26.746-07:00Guacamole<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Avocado</b></span><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b> is helps to lower cholesterol and regulate blood pressure. </b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBNZUhzaJcKhe-_Le5pUVEOWhZ0k1R9eQerQ6oneAuL4knv1BcnCvDyXTNCFrJUjEny_wRL6C0FH6dqoynzThi9jS68sqryR0keYQroTQuFgTll1K4LfxYNcHmNRboV9qCZsQ-QiRrlJm/s1600/IMG_2805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBNZUhzaJcKhe-_Le5pUVEOWhZ0k1R9eQerQ6oneAuL4knv1BcnCvDyXTNCFrJUjEny_wRL6C0FH6dqoynzThi9jS68sqryR0keYQroTQuFgTll1K4LfxYNcHmNRboV9qCZsQ-QiRrlJm/s400/IMG_2805.JPG" width="400" /></a></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</b></div>
<div style="text-align: justify;">
<span style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Avocado</b></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><b> 2 </b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Onion 1 medium sized</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ripe Tomatoes 3</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cilantro leaves Handful</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Garlic 1 clove</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Green chillies 2 or Jalapeno 3</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>(adjust accordingly)</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Lime juice as per your taste</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Salt as needed</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation:</b></span></div>
<div style="text-align: justify;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">1. Cut a avocado into two pieces remove the seed and scoop the avacado pulp into a bowl. Mash it.</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. Chop tomatoes, garlic, cilantro leaves, jalapeno and onion. Put them in a food processor and just </b></span><b style="font-family: Arial, Helvetica, sans-serif;">pulse it for very little time.</b></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. Add the above to the avacado bowl, add salt and lime juice. Mix well.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8yuqsP3X17WmCnMLWEZx-Wtfi_fUB-NsB7wkIwC301x9GBZX9Dbc5z4Ewh04qtBUS3b_PknKEEILh5RsU5tfZfwn8EMaUmL-LJJBbPQGI-XPddun-QU4uo_qn_gHlybs9bpvLc2dSTTl/s1600/Untitled+Album5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8yuqsP3X17WmCnMLWEZx-Wtfi_fUB-NsB7wkIwC301x9GBZX9Dbc5z4Ewh04qtBUS3b_PknKEEILh5RsU5tfZfwn8EMaUmL-LJJBbPQGI-XPddun-QU4uo_qn_gHlybs9bpvLc2dSTTl/s640/Untitled+Album5.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div>
</div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com21tag:blogger.com,1999:blog-5898977084001948491.post-68266068567005349962012-04-12T15:43:00.003-07:002012-04-12T15:50:42.114-07:00Badam Halwa or Almond Halwa and awards<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Spring season,lovely season but change of climate, sickness, allergies and holidays made a delay in my postings ...</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><span style="color: orange;"> Happy </span><span style="color: #93c47d;">Tamil</span><span style="color: orange;"> </span><span style="color: #3d85c6;">new</span><span style="background-color: white;"> <span style="color: #c27ba0;">year.</span></span><span style="color: orange;">..</span><span style="color: #e06666;"> Nandana ...</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><span style="color: #4c1130;">Happy</span><span style="color: #e06666;"> </span><span style="color: #3d85c6;">Vishu</span><span style="color: #e06666;"> ....</span><span style="color: #bf9000;">Kerala</span><span style="color: #e06666;"> New </span><span style="color: #93c47d;">year</span></b></span></div><div class="separator" style="clear: both; text-align: center;">I<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsajm5mBMhWLcWAReXABfIUy9lpJqEUKGcb2nbT23uOJNXZX9w4Eap7PKF4ZTcfoPsUg-ntFWnDoWe5nQqc42akQoBGFxXd1nUXqP584zh9OmnJEg4wCnEz1i3-fTng_FKQtcJWcMawTS/s1600/almond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsajm5mBMhWLcWAReXABfIUy9lpJqEUKGcb2nbT23uOJNXZX9w4Eap7PKF4ZTcfoPsUg-ntFWnDoWe5nQqc42akQoBGFxXd1nUXqP584zh9OmnJEg4wCnEz1i3-fTng_FKQtcJWcMawTS/s400/almond.jpg" width="400" /></a></div><b style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b><br />
<div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Almonds 1 cup</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Milk 1 cup</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Ghee 1 cup</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Sugar 2 cups(adjust accordingly)</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Safforn color Pinch</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Preparation:</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">1. Soak almonds in water for 8 -10 hours.</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">2. Remove the peels of the almond (or you could buy peeled almonds / almond powder)</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">3. Make into a smooth paste by adding little water.</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04KgJdz_eV9a_k_oa5CjvEDzbAwu4zm7EEj6pvbYq1bkIyWyWCs9Kkqf725ANfgMm1CYhFwyhcwXke9Giu0AX6pjvBPR5-oISdjIgX7EmarBWvss3o0T2lJPul0jSUeFifenOhUgGpOF0/s1600/Delicious+Desi+Dishes_11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04KgJdz_eV9a_k_oa5CjvEDzbAwu4zm7EEj6pvbYq1bkIyWyWCs9Kkqf725ANfgMm1CYhFwyhcwXke9Giu0AX6pjvBPR5-oISdjIgX7EmarBWvss3o0T2lJPul0jSUeFifenOhUgGpOF0/s640/Delicious+Desi+Dishes_11.jpg" width="640" /></a></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">4. Mix little water to sugar till string consistency is reached. (Add little water in a pan and mix sugar well after 5 min take one drop of the liquid between fingers it if you separate thumb and index finger it will form a string)</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">5. Add almond paste to the sugar mixture.</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTExoC4w-Px3YDHjZO5XTJbtnMIrKtwaOFSAaboSoto7aB_PhdgSPZ5tf1HMj9VNaKwy-HSYoDdSvENMloXq188sV8KsSo5HKnkid8I7Lvx7YiU7ERgA4cANCxO-TAob3FEkn9HmxPT1ui/s1600/Delicious+Desi+Dishes_14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTExoC4w-Px3YDHjZO5XTJbtnMIrKtwaOFSAaboSoto7aB_PhdgSPZ5tf1HMj9VNaKwy-HSYoDdSvENMloXq188sV8KsSo5HKnkid8I7Lvx7YiU7ERgA4cANCxO-TAob3FEkn9HmxPT1ui/s640/Delicious+Desi+Dishes_14.jpg" width="640" /></a></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">6.Add milk and ghee ,cook till it becomes thick .</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">7. When the paste becomes thick add ghee, color and cardamom powder.</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">8. Fry cashew and raisins in ghee and garnish it.</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qJv6fAqEMB6KoHuxHqTIEPmxMcSvgQ8x7AuUKsPabwUf2kxFy5P0qiXtSEgzsUnSyGMqoIoEO-aaaQFvEb-eeTle1uCvwv6vOV-mDK3tUV7dSPrKGzqyozCkzbu0n-zqnmYsdJPDFl4K/s1600/Delicious+Desi+Dishes_15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qJv6fAqEMB6KoHuxHqTIEPmxMcSvgQ8x7AuUKsPabwUf2kxFy5P0qiXtSEgzsUnSyGMqoIoEO-aaaQFvEb-eeTle1uCvwv6vOV-mDK3tUV7dSPrKGzqyozCkzbu0n-zqnmYsdJPDFl4K/s640/Delicious+Desi+Dishes_15.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Thanks to <a href="http://followfoodie.blogspot.com/">Follow foodie</a> for having shared </b></span><b style="font-family: Arial, Helvetica, sans-serif;"> the lovely award with me ... thank you so much I pass on the awards to my friend.</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;"><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNYZmtb62FbZJMez77iF0wSQi8OODNParyQGiAUn315zDGx-ybyf1L-wzgWWakPksiJCPYExqkEmmzP9KCKi5b6jAUufBxegFvqJ98F68FRgxLxFngfUJZfAm3JRb6mddPG0GJJB3tCix/s1600/liebster-blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNYZmtb62FbZJMez77iF0wSQi8OODNParyQGiAUn315zDGx-ybyf1L-wzgWWakPksiJCPYExqkEmmzP9KCKi5b6jAUufBxegFvqJ98F68FRgxLxFngfUJZfAm3JRb6mddPG0GJJB3tCix/s1600/liebster-blog1.jpg" /></a></div><b style="font-family: Arial, Helvetica, sans-serif;"><br />
</b><br />
<b style="font-family: Arial, Helvetica, sans-serif;"></b><br />
<div style="display: inline !important;"><b style="font-family: Arial, Helvetica, sans-serif;">Liebster means dearest in german and as with any award,there is bit of ceremony involved....</b></div><span style="font-family: Arial, Helvetica, sans-serif;"><b></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><b></b></b></span><br />
<div style="display: inline !important;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><b>Rules:</b></b></span></div><b style="font-family: Arial, Helvetica, sans-serif;">1. Copy and paste the award on your blog. Link back to the blogger who gave you the award.</b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received the award.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>4. Now it is my turn to give this award to five food bloggers. I would like to pass on this award to</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>a. Preethi of <a href="http://preeti-kitchen.blogspot.com/">Preethi Kitchen</a> </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>b. </b></span><b style="font-family: Arial, Helvetica, sans-serif;">Anu of<span style="color: #741b47;"> </span></b><span style="color: #741b47; font-family: Arial, Helvetica, sans-serif;"><b><a href="http://achusammaskitchen.blogspot.com/">Achusammaskitchen</a></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>c. Ramya of <a href="http://ramyasrecipe.blogspot.com/">Ramyasrecipe</a></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>d. Mahi of <a href="http://mahiarunskitchen.blogspot.com/">Mahiarunskitchen</a></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>e. Rasi of <a href="http://rascookbook.blogspot.com/">Vegetarian food and me</a></b></span></div></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com16tag:blogger.com,1999:blog-5898977084001948491.post-1506548386231278572012-03-22T10:47:00.006-07:002012-03-22T10:59:26.635-07:00Happy Ugadi<div dir="ltr" style="text-align: left;" trbidi="on"><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: #990000;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="font-size: large;">Happy<span class="Apple-converted-space"> </span><span style="color: orange;">Ugadi</span><span class="Apple-converted-space"> </span><span style="color: magenta;">...........<span class="Apple-converted-space"> </span></span><span style="color: cyan;"><span class="Apple-converted-space"> </span>May</span><span style="color: #4c1130;"><span class="Apple-converted-space"> </span>this</span><span style="color: #cc0000;"><span class="Apple-converted-space"> </span>year</span><span class="Apple-converted-space"> </span><span style="color: #6aa84f;">bring</span><span class="Apple-converted-space"> </span><span style="color: #351c75;">lot</span><span class="Apple-converted-space"> </span><span style="color: orange;">of</span><span class="Apple-converted-space"> </span><span style="color: #cc0000;">happiness</span>, peace<span class="Apple-converted-space"> </span><span style="color: #134f5c;">and</span><span class="Apple-converted-space"> </span><span style="color: lime;">prosperity</span><span class="Apple-converted-space"> </span>to<span class="Apple-converted-space"> </span><span style="color: magenta;">all<span class="Apple-converted-space"> </span></span><span style="color: red;">of </span><span style="color: blue;">us... <span style="color: red;">The</span> <span style="color: #674ea7;">name</span><span style="color: #a64d79;"> of</span> <span style="color: #38761d;">this</span> year<span style="color: #6aa84f;"> is</span> </span><span style="color: #cc0000;">Nandana.</span></span></strong></span></span></div><div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; clear: both; color: black; letter-spacing: normal; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1S1v1Ko4er8yUzkarD6_6meQN6dH_rOrOK2D03tZXNGLh57M-dx2sxrrKgFXqeWy_u5LMudhga0IasJmdZRKkXgLrxFq2Wh5VXBJ4s-Jrg-GkAWKXNNgkJY2XF9mcYShSpwbrzOnPiK9L/s1600/IMG_3704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1S1v1Ko4er8yUzkarD6_6meQN6dH_rOrOK2D03tZXNGLh57M-dx2sxrrKgFXqeWy_u5LMudhga0IasJmdZRKkXgLrxFq2Wh5VXBJ4s-Jrg-GkAWKXNNgkJY2XF9mcYShSpwbrzOnPiK9L/s400/IMG_3704.JPG" width="400" /></a></div><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> <span style="font-family: Arial, Helvetica, sans-serif;"><strong>The chutney tastes salt, sweet, sour, bitter and spicy. The significance of this chutney is to accept all the various experiences of our life in the upcoming new year…</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>As said ... <span style="color: #3d85c6;">"Life is neither a "tempest"</span> nor a <span style="background-color: #990000;"><span style="background-color: white;"><span style="color: #38761d;">"mid summers night dream"</span> </span></span>but <span style="color: #cc0000;">"full of comedy of errors"</span> that you can name it <span style="background-color: purple; color: #f1c232;">"As You Like It"</span></strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>* The colored ones are names of Shakesphere 4 comedies</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Raw mango 1</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Bananas 2</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Neem flowers 2 to 4 teaspoons<br />
Jaggery 1 cup</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Tamarind paste 1 cup</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Or Tamarind two lemon sized</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Green chillies 3</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Sugarcane pieces 1 cup (optional)<br />
Salt 1 teaspoon</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Preparation:</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><strong>1. Peel the mango and cut into small pieces. Peel the banana and cut into small pieces. Cut green chilli into very small pieces. Grate jagerry , make a paste of tamarind by adding little water.</strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Arial;">2. Mix all the ingredients.</span></strong></div><div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; clear: both; color: black; letter-spacing: normal; margin: 0in 0in 0pt; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0voXMs3TsNkKVygAvLUwDtKMAvkRK2DI8iJJx0t6RhNI8O1p1XMwGyNevtjA7cB9a8OuFAss8WyO3Ti5GjaaShpX84BSdAxErJhmY5sf_tSSTc5TIpcGSvoVAhGSfdQng9HQe3NfR-Sp/s1600/Apr+1%252C+201130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0voXMs3TsNkKVygAvLUwDtKMAvkRK2DI8iJJx0t6RhNI8O1p1XMwGyNevtjA7cB9a8OuFAss8WyO3Ti5GjaaShpX84BSdAxErJhmY5sf_tSSTc5TIpcGSvoVAhGSfdQng9HQe3NfR-Sp/s640/Apr+1%252C+201130.jpg" width="640" /></a></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><strong></strong></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; margin: 0in 0in 0pt; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="margin: 0px;"></div></div></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com18tag:blogger.com,1999:blog-5898977084001948491.post-1017137635351819352012-03-16T15:18:00.000-07:002012-03-16T15:18:55.935-07:00Cauliflower Avakaya or Cauliflower Pickle<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnITCogoKBfVyOo2ciqYVfeiobvFRLV0UfoPdBzNUtWkD0vylvnyFP7tjbNmGvnketx2VF_BSzq5S41uCw0lV2rEtSA4z2ROZYVRUH2OAGzit2HfR-lRDbmFcY3ApA17Mr0XB7njB23-0W/s1600/IMG_1622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><b style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnITCogoKBfVyOo2ciqYVfeiobvFRLV0UfoPdBzNUtWkD0vylvnyFP7tjbNmGvnketx2VF_BSzq5S41uCw0lV2rEtSA4z2ROZYVRUH2OAGzit2HfR-lRDbmFcY3ApA17Mr0XB7njB23-0W/s400/IMG_1622.JPG" width="400" /></b></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Cauliflower florets 1 cup (rice cooker cup)</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Red Chilli powder 2 tablespoon </b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Mustard powder or Avapodi 2 tablespoon</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Salt 2 tablespoon (adjust according to your taste)</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Turmeric 2 pinches</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Oil 3 tablespoons</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lemon juice 1 big sized</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation:</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>To store this pickle for a longer time wash the cauliflower and dry the florets overnight, so that there is no water in it.</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>1. Cut the cauliflower into little florets.</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>2. In a bowl add the chopped cauliflower pieces, add mustard powder, red chilli powder, turmeric and salt and mix well with a dry spoon or spatula.</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>3. Heat a pan and put oil and add hing. After the oil is heated switch off the stove. Add this to the pickle bowl.</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>4. After the pickle is cooled add the lemon juice and mix well.</b></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2akDRifg_L47znVgjlEd041r9RMP-s2GH6LoDUHP-XY3euWqfzhtfocSnTIZNB_k2pL3n2PF50_HZw2w3WaFWIhbhFmqlBAz5_uuWWTSiBSHNdWHGPmTsEc21IXu-ivb-0DdUnbDJrTV/s1600/Delicious+Desi+Dishes5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2akDRifg_L47znVgjlEd041r9RMP-s2GH6LoDUHP-XY3euWqfzhtfocSnTIZNB_k2pL3n2PF50_HZw2w3WaFWIhbhFmqlBAz5_uuWWTSiBSHNdWHGPmTsEc21IXu-ivb-0DdUnbDJrTV/s640/Delicious+Desi+Dishes5.jpg" width="640" /></b></span></a></div><br />
<div style="text-align: justify;"></div><div class="separator" style="clear: both;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>It can be stored for 3 months and refrigated in a air tight glass bottle and stored for about 6 months. </b></span><b style="font-family: Arial, Helvetica, sans-serif;">Tasty with rice, dosas and vadas.</b></div><br class="Apple-interchange-newline" /></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com20tag:blogger.com,1999:blog-5898977084001948491.post-33637537272409246782012-03-13T05:54:00.000-07:002012-03-13T05:54:09.961-07:00Aloo Bonda or Mysore Bajji<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHNNMM-w-b2PdC9hLPhZMkKi7yUhyphenhyphenN5rpOIS8p85Xk6Yq0nNoPJphn6wcq0m0v12jrhegt7M3fDLOE2x8NFRKuxgdOJbj_5KkaWQI9A-ObZke7fhAXRiwf4cY_LsQxTPzryN3-hH1Pobv/s1600/IMG_4586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHNNMM-w-b2PdC9hLPhZMkKi7yUhyphenhyphenN5rpOIS8p85Xk6Yq0nNoPJphn6wcq0m0v12jrhegt7M3fDLOE2x8NFRKuxgdOJbj_5KkaWQI9A-ObZke7fhAXRiwf4cY_LsQxTPzryN3-hH1Pobv/s400/IMG_4586.JPG" width="400" /></a></div><br />
<div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Potatoes 3 big sized </span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Coriander leaves handful (optional)</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Besan or gram flour 2 cups</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Red chilli powder 1 teaspoon</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds 1 teaspoon </span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Garam masala ¼ teaspoon (optional)</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Amchur powder ¼ teaspoon</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Coriander powder 1 teaspoon</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Tumeric 2 pinches</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Salt as needed</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Oil for deep frying</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Preparation:</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">1. Cook potatoes and mash them. Chop coriander very finely. Heat a pan and add 2 teaspoons of oil add mustard seeds when they start to pop add mashed potatoes and mix well. Add turmeric powder and salt and mix well. Add coriander powder and amchur powder. Mix well.</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk65PxKn4_CB34-jV3s5ckaHn-Vmys-TsDCP58880KGYw8K_aMzORHMY7ksuMFPcFNIz6tQ7VoMFtE2G5IX-h6bhc25Ofn8moYqvJaU8l8riZChDrcIpYzdjC5U69tTMhQI5EyHC68e2_J/s1600/Desktop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk65PxKn4_CB34-jV3s5ckaHn-Vmys-TsDCP58880KGYw8K_aMzORHMY7ksuMFPcFNIz6tQ7VoMFtE2G5IX-h6bhc25Ofn8moYqvJaU8l8riZChDrcIpYzdjC5U69tTMhQI5EyHC68e2_J/s640/Desktop.jpg" width="640" /></a></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">2. Mix besan, red chilli powder, salt and water. Make it into a medium thick consistency batter. Let the curry cool. Make them into lemon sized balls.</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">3. Heat oil in deep pan or skillet for deep frying. Dip the potato balls in the batter and gently drop them in heated oil.</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">4. Gently flip them on all sides till they turn golden in color.</span></b></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">5. Serve hot with chutney or ketchup. </span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXPyQDzN-1HuZ0dC_GaBhaFQNNTkQ2Ln0VefSCm2YNtxZraI6kFBqS-q3-EtLNZfWJl6-g7_XXe4fDV3rhXqDXz9K-o5jMAhirnhM21bmw9iwKkU_YDJebxXik3b8yefpOE3QRxiphVeN/s1600/Apr+1%252C+20115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXPyQDzN-1HuZ0dC_GaBhaFQNNTkQ2Ln0VefSCm2YNtxZraI6kFBqS-q3-EtLNZfWJl6-g7_XXe4fDV3rhXqDXz9K-o5jMAhirnhM21bmw9iwKkU_YDJebxXik3b8yefpOE3QRxiphVeN/s640/Apr+1%252C+20115.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com28tag:blogger.com,1999:blog-5898977084001948491.post-15821087188259547352012-03-09T07:23:00.003-08:002012-03-09T12:49:19.137-08:00Gutti Vankaya Curry<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>Andhra special Gutti Vankaya is made for special occasions , this is the dry version without gravu.. Brinjal is consider to be the king and tastiest vegetable. There is song Aaha emi ruchi .. </b></span><b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">thina ra mimarchi … telling that if you eat daily also you would love it.</b><br />
<div style="text-align: justify;"><b style="font-family: Arial, Helvetica, sans-serif;"><span id="goog_198515998"></span><span id="goog_198515999"></span></b></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9Gr5Lo71-plF_oT0_DFRbONRcYhO3fJG4GnL3KwkSUPFA28CPIJ4sWcaB0VTludtwqOtLLAbwuWKLojgHglQ6ISVF7LD7_fK6OVVVqBam4pGWkrjcPRf9fb5HvaEMN-MohLG6uj76M-R/s1600/IMG_2340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9Gr5Lo71-plF_oT0_DFRbONRcYhO3fJG4GnL3KwkSUPFA28CPIJ4sWcaB0VTludtwqOtLLAbwuWKLojgHglQ6ISVF7LD7_fK6OVVVqBam4pGWkrjcPRf9fb5HvaEMN-MohLG6uj76M-R/s400/IMG_2340.JPG" width="400" /></a></div><b style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</b></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Small Purple Brinjals or Egg Plant (Tender) 20</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Urad dal or Menapa pappu1 ½ table spoons or 5 teaspoons</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Chana dal or Senaga pappu1 ½ table spoons or 5 teaspoons</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Coriander seeds 1 ½ table spoons or 5 teaspoons</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Jeera 1 table spoon or 3 teaspoons</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Red chillies 10</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Tamarind 2 lemon sized</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Turmeric powder ¼ teaspoon</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Hing or Inguava 2 pinches</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Oil 4 table spoons</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Salt as needed</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation:</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>1. Heat a pan and add 2 teaspoons oil after oil is heated add chana dal, urad dal, coriander seeds, jeera, red chillies, tamarind and hing. </b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>When the dals change color and nice aroma comes. Switch of the stove. It takes about 10 minutes in low flame. If you keep in medium flame </b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>you have to saute them in between mix well continuously.</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>2. Let them cool and in a mixie or blender, blend it into fine powder.</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6b5Yw_yI_rV5AKREJePst_3Q0Fl4mRFms2sZYBexuViAh-uJPQHHy3yltBpOA9C2QW-e1LOU-Ame-pyJ0afTM7EhyUqzKPFfwP2I9MVEHPW5pwnTIJDhX-QFcCujxaKiv8T9Imyef2gQ/s1600/Mar+20%252C+20112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6b5Yw_yI_rV5AKREJePst_3Q0Fl4mRFms2sZYBexuViAh-uJPQHHy3yltBpOA9C2QW-e1LOU-Ame-pyJ0afTM7EhyUqzKPFfwP2I9MVEHPW5pwnTIJDhX-QFcCujxaKiv8T9Imyef2gQ/s640/Mar+20%252C+20112.jpg" width="640" /></a></div><b style="font-family: Arial, Helvetica, sans-serif;">3. Wash and wipe the brinjals. Slit the brinjals in the base in cross shape with out cutting the green top apart.</b></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>4. Heat a pan add oil to it after oil is heated add the brinjals and fry them for 5 minutes on all sides uniformly. </b></span><b style="font-family: Arial, Helvetica, sans-serif;">This will reduce the cooking time for brinjals.</b></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>5. Let the brinjals cool. In the powder mix tumeric powder, salt and little oil/water to make it tight. </b></span><b style="font-family: Arial, Helvetica, sans-serif;">I have added water. Make them into 1 ½ cm balls. Stuff the balls in the slit of brinjal and press the </b><b style="font-family: Arial, Helvetica, sans-serif;">brinjal gently. Do this for all brinjals.</b></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>6. In the same pan that we fried our brinjals, put the stuffed brinjals and cook in medium low flame.</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVP-8Mh-ZKa_GlBv9EyDpE3QpXACX9NsoQ8_K_q8dHwg3j58-vv9abCFrViK_EWfgyvamosB51FquN-pEOJfk6rC6TJ_AooiokOtRDm3_CwqKe2oJfTv2zr3y8rjftcCaHXNHLz77kZ0uz/s1600/Mar+20%252C+20113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVP-8Mh-ZKa_GlBv9EyDpE3QpXACX9NsoQ8_K_q8dHwg3j58-vv9abCFrViK_EWfgyvamosB51FquN-pEOJfk6rC6TJ_AooiokOtRDm3_CwqKe2oJfTv2zr3y8rjftcCaHXNHLz77kZ0uz/s640/Mar+20%252C+20113.jpg" width="640" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><b>7. Cover it with lid and cook for 10 to 15 minutes. Saute them gently in between on all sides by gently </b></span><b style="font-family: Arial, Helvetica, sans-serif;">moving the brinjals with a spatula or hand in between.</b></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>8. When the brinjals are tender and cooked add little salt and sprinkle the remaining powder (optional).</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEYEHXVRrTeWubSh6QiJfV0_hgUDaiDOh_bWxzwC1txdWwkWS2RTs2o-pxShPgaTrvJSLCTzociswX777C8PQ57YGoLpHqyOZfYdzlK7ejQgGGW-DVw4t25XCZxBIyuex2NwJCk2XMrLV/s1600/Mar+20%252C+20114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEYEHXVRrTeWubSh6QiJfV0_hgUDaiDOh_bWxzwC1txdWwkWS2RTs2o-pxShPgaTrvJSLCTzociswX777C8PQ57YGoLpHqyOZfYdzlK7ejQgGGW-DVw4t25XCZxBIyuex2NwJCk2XMrLV/s640/Mar+20%252C+20114.jpg" width="640" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><b>9. Serve with hot rice.</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYG0uk8THcprYJHEJIUUEojcglzdYq9zxhzjn02hUiIyc5ts9MQu82QqgH8r_eeuVKhVeEFTzKlf4SKaFFSlEHlJGavKGvdIDpHI_GvgpIpq5jv84BakDZ1WJsoxJ7YPZs84cGaGlz6iI/s1600/IMG_2343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYG0uk8THcprYJHEJIUUEojcglzdYq9zxhzjn02hUiIyc5ts9MQu82QqgH8r_eeuVKhVeEFTzKlf4SKaFFSlEHlJGavKGvdIDpHI_GvgpIpq5jv84BakDZ1WJsoxJ7YPZs84cGaGlz6iI/s320/IMG_2343.JPG" width="320" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
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</div><span style="font-family: Arial, Helvetica, sans-serif;"><b> Sending this to Vegan Diet of Sravani <a href="http://sravscc.blogspot.com/2012/03/announcing-cooking-concepts-8-vegan.html#more">Only plant based</a> event </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAQWBHQqrUiRKZIUYpydpl7xRPm9C93CwC3swZCvaR4WnbLsOuIFZlevXs71WFatyti4CrHIa12KQgZ3o_VbkQ_GVgF50MEAAipqNRd0gVbBayoUmVO9nkExhQuaaXBPOqp9qQRMZdQXI/s1600/CC-+Vegan+Diet_Only+Plant+Based.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAQWBHQqrUiRKZIUYpydpl7xRPm9C93CwC3swZCvaR4WnbLsOuIFZlevXs71WFatyti4CrHIa12KQgZ3o_VbkQ_GVgF50MEAAipqNRd0gVbBayoUmVO9nkExhQuaaXBPOqp9qQRMZdQXI/s200/CC-+Vegan+Diet_Only+Plant+Based.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Sending this to Kalyani's Sizziling taste buds <a href="http://www.sizzlingtastebuds.com/2012/03/new-event-holi-fest-colourful-palette.html">Colorful Palate</a> event</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAJ9P44FlTZS-sfqT-arCl12WsWxzIK7V7VIUtWxmYGNKUmYRB9twIOcChBUDHWyqEu9iajSf7qY-06qiYNR_6wk8hT4w7av1uYKkQRdnOvndC-mo1CbPmWJOtGTJ7YthnpprDoWcuXxt/s1600/holi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAJ9P44FlTZS-sfqT-arCl12WsWxzIK7V7VIUtWxmYGNKUmYRB9twIOcChBUDHWyqEu9iajSf7qY-06qiYNR_6wk8hT4w7av1uYKkQRdnOvndC-mo1CbPmWJOtGTJ7YthnpprDoWcuXxt/s200/holi3.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><b><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: left;">Sending this to</span><span style="color: purple; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: left;"> <a href="http://rascookbook.blogspot.com/2012/02/im-star-my-first-event.html" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: left;">I'm The Star</a></span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: left;"><span style="color: #0b5394;"> </span>hosted by </span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: left;">Rasi</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: left;"> of </span><a href="http://rascookbook.blogspot.com/" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: left; text-decoration: none;">Vegetarian Food & Me</a></b></span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmJWjzgTL_Tdv5ByFz7fsxDH_hdidP9nY5y4JWN06atSP3uoGOi5-uoW3B_-p4GzRzlnFNnsuB7fitWRtbxKb8obWQsLeCgS6Jx4k4A_uoPW6VZW85MjP1e7OKLEEmv3Pz7kx6IbmmcOA/s1600/event+logo%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmJWjzgTL_Tdv5ByFz7fsxDH_hdidP9nY5y4JWN06atSP3uoGOi5-uoW3B_-p4GzRzlnFNnsuB7fitWRtbxKb8obWQsLeCgS6Jx4k4A_uoPW6VZW85MjP1e7OKLEEmv3Pz7kx6IbmmcOA/s1600/event+logo%255B1%255D.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><br />
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</div></div></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com26tag:blogger.com,1999:blog-5898977084001948491.post-28957992627467057942012-03-06T15:03:00.003-08:002012-09-09T08:59:21.445-07:00Besan Ladoo or Besan ladu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Besan ladoo is very yummy and colorful. Besan Ladoo tastes very good. Besan ladoo is very easy and quick to make. This is one of the variety of making besan ladoo. Besan ladoo only takes less than 30 minutes to make. Besan ladoo is very simple to make when compared to Moti choor ladoo.</b></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnNjKP3osQyLMEzQNxkfO7ISPeBBC1cxqZH7uYim4jagpzhlGg11JL4c43QWcfLFAQu2O2vm0MEWR5RHdqSrM2hzB4qjx_RxLDZiICuje7ot24fU0RRb2knn4CCmNCQSeZ6bZjrBmefmV/s1600/IMG_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnNjKP3osQyLMEzQNxkfO7ISPeBBC1cxqZH7uYim4jagpzhlGg11JL4c43QWcfLFAQu2O2vm0MEWR5RHdqSrM2hzB4qjx_RxLDZiICuje7ot24fU0RRb2knn4CCmNCQSeZ6bZjrBmefmV/s400/IMG_0648.JPG" width="400" /></b></span></a></div><div style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br />
</b></span></div><div style="text-align: justify;"><b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u>Ingredients for making besan ladoo or besan ladu:</u></span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">Ladoo Besan 4 cups</span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">Sugar 3 cups</span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">(adjust accordingly)</span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">Cardamom powder ½ teaspoon</span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">Ghee 1½ cup</span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">Rasins handful</span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">Pistachios 2 teaspoons</span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></b></div><div style="text-align: justify;"><b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u>Preparations for making the besan ladoo or besan ladu:</u></span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">1. Heat a skillet or kadia and turn to medium low flame. Add ghee to it. Use ladoo besan it is slightly coarse besan which is used for making ladoos.</span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">2. After the ghee is melted add ladoo besan powder to it. For about 10 to 15 minutes in medium low flame stir it. Nice smell will come and the color changes slightly .</span></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh642DtOMOTOD44hoMzkKcfy-UGugvSarJTU3HAkbmwhHNPN6hIbkDOqfUPL6LDVGchRnl_4njMBv4323Zw7RmPWAifKTC-PbezExg0AqFmH068DSYlPAul_F7Qq7o358b2ong8GzRjaS7P/s1600/Delicious+Desi+Dishes7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh642DtOMOTOD44hoMzkKcfy-UGugvSarJTU3HAkbmwhHNPN6hIbkDOqfUPL6LDVGchRnl_4njMBv4323Zw7RmPWAifKTC-PbezExg0AqFmH068DSYlPAul_F7Qq7o358b2ong8GzRjaS7P/s640/Delicious+Desi+Dishes7.jpg" width="640" /></b></span></a></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">3. Add pistachios and raisins. Mix well.</span></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">4. Add the powdered sugar, cardamom powder and mix well ,switch off the stove. Let is cool for a while.</span></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNpGyYRLKA0XVHTHaXw1xtKQAwSAsRfNPm1D3OI41EFpkzbbmC_aR_fcSUzqEdNpLimR4M3ymeZ3MsW6wBN__TIDGja2XyR4Za6nvjJI804B3iltAGe8Uecr4FAsm84JIHLfQK1uj0iNA/s1600/Delicious+Desi+Dishes8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNpGyYRLKA0XVHTHaXw1xtKQAwSAsRfNPm1D3OI41EFpkzbbmC_aR_fcSUzqEdNpLimR4M3ymeZ3MsW6wBN__TIDGja2XyR4Za6nvjJI804B3iltAGe8Uecr4FAsm84JIHLfQK1uj0iNA/s640/Delicious+Desi+Dishes8.jpg" width="640" /></b></span></a></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">5. Apply ghee to to hands and make them into ladoos. They are very tasty and can be made quickly. The yummy besan ladoos are ready. The besan ladoos are very tasty.</span></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHw7QKOhKGdsoRO4S4dOMZrBTQIR8NyJGFVrHzIhdiejygoZNqgpQY3MeQkuK8vYL1AwnQrbTPbkLKQ071uIF4cKpq0NdNgu0iLrF7vi5tEAKWYLimhJbGbcflgYi9wSN2RfbTwhT0h7q/s1600/Delicious+Desi+Dishes9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHw7QKOhKGdsoRO4S4dOMZrBTQIR8NyJGFVrHzIhdiejygoZNqgpQY3MeQkuK8vYL1AwnQrbTPbkLKQ071uIF4cKpq0NdNgu0iLrF7vi5tEAKWYLimhJbGbcflgYi9wSN2RfbTwhT0h7q/s400/Delicious+Desi+Dishes9.jpg" width="400" /></b></span></a></div><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">Explore: Besan ladoo, ladoo besan, ladoo, besan ladu</span></b></div><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">Print the recipe of besan ladoo or brsan ladu. For more recipes with videos visit my you tube channel "the recipe world".</span></b></div><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;">Sending this besan ladoo to the following events:</span></b></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><div style="text-align: justify;"><b><strong><strong><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #6aa84f;">Sensible Vegetarian's</span><span style="color: #93c47d;"> "</span><a href="http://www.sensibleveg.com/2012/03/cook-eat-delicious-desserts-event-for.html"><span style="color: blue;">Cook Eat Delicious Desserts</span></a><span style="color: #6aa84f;">" event</span></span></strong></strong></b></div></div><div style="text-align: left;"><div style="text-align: justify;"><b><strong><strong><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #6aa84f;">Surabhi's "</span><a href="http://bestofmykitchen.blogspot.in/2012/02/hosting-my-first-event-holi-hai.html"><span style="color: blue;">Holi Hai</span></a><span style="color: #6aa84f;">" event</span></span></strong></strong></b></div></div><div style="text-align: justify;"><b><strong><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #6aa84f;">Preeti's "</span> <a href="http://preeti-kitchen.blogspot.in/2012/02/my-1st-event-color-n-sweet-holi-fest.html"><span style="color: blue;">Color N Sweet- HOLI FEST</span></a><span style="color: #6aa84f;">" event</span></span></strong></b></div><div style="text-align: justify;"><b><strong><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #6aa84f;">Nupur's "</span><a href="http://uk-rasoi.blogspot.in/2012/02/for-u-mum.html"><span style="color: blue;">For U 'Mom</span></a><span style="color: #6aa84f;">"</span><span style="color: #6aa84f;"> event</span></span></strong></b></div><div style="text-align: justify;"><b><strong><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #6aa84f;">Rasi's "</span><a href="http://rascookbook.blogspot.in/2012/02/im-star-my-first-event.html"><span style="color: blue;">I'm The Star</span></a><span style="color: #6aa84f;">" event </span></span></strong></b></div><div style="text-align: justify;"><b><span style="font-family: Georgia, Times New Roman, serif;"><strong><span style="color: #6aa84f;">Chandrani's "</span><a href="http://cuisinedelights.blogspot.in/2012/02/my-first-event-spotlight-colourful-holi.html"><span style="color: blue;">COLOURFUL HOLI</span></a><span style="color: #6aa84f;">"</span></strong><strong><span style="color: magenta;"><span style="color: #6aa84f;">event</span></span></strong></span></b></div><div style="text-align: justify;"><b><strong><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #6aa84f;">Anjali's "</span><a href="http://anjali-cooklog.blogspot.in/2012/02/announcing-my-first-event-cakes-cookies.html"><span style="color: blue;">Cakes, Cookies and Desserts</span></a><strong style="color: magenta;"><span style="color: #6aa84f;">"event</span></strong></span></strong></b></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCPhoNqchRXFiIVPWuWeZt8B8CLrO95xMnyl-L0nWAOb5SVrP0ZDJyC7cmYM0Kne1AhrYkKtacuPg16IKUvLlHhhGZQ4eo69yl_Q3LN90k4l7p83otbtnslaimF-7DaKZpNuPVTCRVT8l/s1600/For+U+-+Mum%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCPhoNqchRXFiIVPWuWeZt8B8CLrO95xMnyl-L0nWAOb5SVrP0ZDJyC7cmYM0Kne1AhrYkKtacuPg16IKUvLlHhhGZQ4eo69yl_Q3LN90k4l7p83otbtnslaimF-7DaKZpNuPVTCRVT8l/s1600/For+U+-+Mum%5B1%5D.jpg" /></b></span></a></div><div style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br />
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</span></span></div></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com20tag:blogger.com,1999:blog-5898977084001948491.post-34556528497834349702012-03-01T14:40:00.005-08:002012-03-18T06:12:23.131-07:00Cranberries Chutney<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrzTfTKzYKqq8RAuMKqPmyWoUCo_82YtpWXXsZfi22OROiEPtIeuItaUBIjtGGOy_yex5fpyJ2tsBKhIpZmTVJpjsIp98TbTGk4OQyDM650Uhlmzu3lR-8syrRiE5bxy8fje7bVqNEkra/s1600/Copy+of+IMG_2170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrzTfTKzYKqq8RAuMKqPmyWoUCo_82YtpWXXsZfi22OROiEPtIeuItaUBIjtGGOy_yex5fpyJ2tsBKhIpZmTVJpjsIp98TbTGk4OQyDM650Uhlmzu3lR-8syrRiE5bxy8fje7bVqNEkra/s400/Copy+of+IMG_2170.JPG" width="400" /></a></div><b>Ingredients:</b><br />
<b>Cranberries 1 big cup</b><br />
<b>Chana dal or Senaga papu 2 teaspoons</b><br />
<b>Urad dal or Menapa papu 2 teaspoons</b><br />
<b>Mustard seeds 1 teaspoon</b><br />
<b>Jeera or Cumin ½ teaspoon</b><br />
<b>Red chilies 5</b><br />
<b>(Adjust accordingly)</b><br />
<b>Tumeric powder 1 pinch</b><br />
<b>Ginger 1 inch piece</b><br />
<b>Green chili 2 (Adjust accordingly)</b><br />
<b>Hing 2 pinches</b><br />
<b>Oil 2 teaspoons</b><br />
<b>Salt as needed</b><br />
<b><br />
</b><br />
<b>For Tadka: (optional)</b><br />
<b>Urad dal 1 teaspoon</b><br />
<b>Mustard seeds </b><b>½</b><b> teaspoon</b><br />
<b>Garlic 3 pods (optional)</b><br />
<b>Curry leaves 1 bunch</b><br />
<b>Red chilli 2</b><br />
<b>Oil 2 teaspoon</b><br />
<b><br />
</b><br />
<b>Preparation:</b><br />
<b>1. Wash cranberries, cut green chilies and ginger into pieces.</b><br />
<b>2. Heat a pan and add 2 teaspoons of oil after is heated add chana dal, urad dal, jeera, mustard seeds,hing and red chillies until </b><b>the urad and chana dal turn their color and mustard seed splutter.</b><br />
<b>3. In a mixie or grinder grind the tadka. Add the canberries, green chilies, ginger and salt adding little water.</b><br />
<b>4. Transfer them into a bowl.</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-DwLd2H7zH-Y3lAwgfLQbjmgxyfoOLLBTaJuGige1vT3t9HJ1PPVnxXVA2OkyFKE8pTdETxjbJ7gmtvid-ZNyTPqTubVHuVj-U3v-OKBr-aZgG2P75muARbQEe0bcrv9hMF8VjUUSsi4/s1600/Untitled+Album.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-DwLd2H7zH-Y3lAwgfLQbjmgxyfoOLLBTaJuGige1vT3t9HJ1PPVnxXVA2OkyFKE8pTdETxjbJ7gmtvid-ZNyTPqTubVHuVj-U3v-OKBr-aZgG2P75muARbQEe0bcrv9hMF8VjUUSsi4/s640/Untitled+Album.jpg" width="640" /></a></div><b>Tadka:</b><br />
<b>1. Heat a pan and add 2 teaspoons of oil and add mustard seeds, urad dal, garlic pieces, red chillies and curry leaves.</b><br />
<b>2. Garnish the chutney with the above tadka.</b><br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o-ImS05tkBEPlcGrS2mpZH1xk0Jr7HYw9hy0vhB_tIsB48wcRSQgqJqNIp46VfwHlER4Ojf24IQ3t_nLx8zeJgRQRyebtouYvR6wOeWBpesmcD_lfCDs8evbaE01_FUvJUxBeoBX59yP/s1600/Untitled+Album1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o-ImS05tkBEPlcGrS2mpZH1xk0Jr7HYw9hy0vhB_tIsB48wcRSQgqJqNIp46VfwHlER4Ojf24IQ3t_nLx8zeJgRQRyebtouYvR6wOeWBpesmcD_lfCDs8evbaE01_FUvJUxBeoBX59yP/s640/Untitled+Album1.jpg" width="640" /></a></div><b><span style="font-family: Arial, Helvetica, sans-serif;">Sending this to <a href="http://ramyasrecipe.blogspot.in/2012/03/abc-series-fruit-fiesta.html">Ramya Recipes Fruit fiesta event.</a></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBO_HZOrqsKtrL-0d9I5fk9ImMn4KXWjVjKbhyDJ8oNLNPIOPzK_sKQ-h3BBNW-vrzVJ7aDH6suKkGHZmZOdCaQFbvnaJbjU-dENN4vzXrQpeT2ugIx6wcrqT9wpG72ZI6U6wJnm1KL5n/s1600/fruit+fiesta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBO_HZOrqsKtrL-0d9I5fk9ImMn4KXWjVjKbhyDJ8oNLNPIOPzK_sKQ-h3BBNW-vrzVJ7aDH6suKkGHZmZOdCaQFbvnaJbjU-dENN4vzXrQpeT2ugIx6wcrqT9wpG72ZI6U6wJnm1KL5n/s1600/fruit+fiesta.jpg" /></a></div><b><br />
</b></div></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com19tag:blogger.com,1999:blog-5898977084001948491.post-87739338682166493112012-03-01T06:26:00.004-08:002012-03-01T19:03:44.519-08:00Bread Mixed Vegetable Manchurian<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMJMkTzLPqT8t8h7chpFurhlAteA12VedRdfz1pSSj9op2rfxxkR8oEQc5kXnU-2rgQY99hOU334J3yX8uXRgXHjkN82DohypizKD3KspExtm_ocKyEsX68iDv7HBHDYStUbadrgn3Zdh/s1600/bread3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMJMkTzLPqT8t8h7chpFurhlAteA12VedRdfz1pSSj9op2rfxxkR8oEQc5kXnU-2rgQY99hOU334J3yX8uXRgXHjkN82DohypizKD3KspExtm_ocKyEsX68iDv7HBHDYStUbadrgn3Zdh/s400/bread3.JPG" width="400" /></span></a></div><b style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b><br />
<div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Bread slices 4</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Carrot 2 medium sized</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Beans10 to 12</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Spring onions 2 medium</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Green peas 1 cup</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Onions 2 medium sized</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Garlic cloves 6</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ginger garlic paste 1½ teaspoon</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Red chilli powder 1 teaspoon</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Garam masala ½ teaspoon</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Potatoes 2 medium sized</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Corn flour ½ cup</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Curd 2 table spoons</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Soya sauce 1 table spoon</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Chopped corainder leaves handful</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Oil for deep frying</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Salt as needed</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation:</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>1. Cut the vegetables into small pieces.</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> Cook the potatoes and vegetables.</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> Mash the potatoes </b><b> and vegetables and mix well. Mash the vegetables. </b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> Add bread slices and curd </b><b>this makes bread slices soft. Mix well. </b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> Add corn flour, red chilli powder, ginger garlic paste,</b><b> salt and garam masala. </b></span></div><div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;"> Make it into a soft dough.</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXqOEov5-f34WcmwfPONccfTBGGJTzpxovVenad3reOmXCs59KBYlFgSQ_iphovepGnmKMMuvXjbk6rZmZY7aj79cF80HK5ahFjDmfUge3RH4XdJ8_conZQYT_SEeLd-lnb0ObJZcfXgy/s1600/bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXqOEov5-f34WcmwfPONccfTBGGJTzpxovVenad3reOmXCs59KBYlFgSQ_iphovepGnmKMMuvXjbk6rZmZY7aj79cF80HK5ahFjDmfUge3RH4XdJ8_conZQYT_SEeLd-lnb0ObJZcfXgy/s640/bread2.jpg" width="640" /></span></a></div><b><span style="font-family: Arial, Helvetica, sans-serif;">2. Leave it aside for about a hour it is good if you marinate for 4 to 6 hours. </span></b></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> Make them into small balls. Heat a pan add oil for deep frying and gently drop the</b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> balls when they are cooked on all sides and turn golden brown in color. </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b> Keep them aside.</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOUYWAWTPab25wEftMP1KTM17WhsLh8MO0451-0MIIro1rZdJ6RhysXPAierkWgd3upl56aZQ36N9JPc8fUWCJWVnA5cLtpYeGcOOX0YuAXOPzZI0VJ2vqYHx6HFJXzbn_sdRxMhqbj8Z/s1600/bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOUYWAWTPab25wEftMP1KTM17WhsLh8MO0451-0MIIro1rZdJ6RhysXPAierkWgd3upl56aZQ36N9JPc8fUWCJWVnA5cLtpYeGcOOX0YuAXOPzZI0VJ2vqYHx6HFJXzbn_sdRxMhqbj8Z/s640/bread1.jpg" width="640" /></span></a></div><b><span style="font-family: Arial, Helvetica, sans-serif;">3. Chop onions into small pieces, green chillies length wise, spring onion into </span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b> circular pieces,</b><b> garlic into small pieces. </b></span><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;"> Heat a pan and add 2 table spoons of oil after oil is heated add the onions, </span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;"> garlic, spring onions and green chillies. When the onions turn translucent </span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;"> in color. </span></b></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> Add soya sauce and mix well. Cook for in low flame for 5 minutes. Add very </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b> little salt and mix well. </b></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> Add this to the manchurian balls bowl and mix well. </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NKvmLypnesB15NckMavp8nRG6dpIW0HPtGHnJGpJnqKGKD8UusWxpX84Q8id3dV-B05YBkqol8Et3Bq_yfkS4bSNvshbDjGYYgXSdAKQti0iUBHmiG04xNa815mt4Ymw1Gd3shuzGF-f/s1600/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NKvmLypnesB15NckMavp8nRG6dpIW0HPtGHnJGpJnqKGKD8UusWxpX84Q8id3dV-B05YBkqol8Et3Bq_yfkS4bSNvshbDjGYYgXSdAKQti0iUBHmiG04xNa815mt4Ymw1Gd3shuzGF-f/s640/bread.jpg" width="640" /></span></a></div><b><span style="font-family: Arial, Helvetica, sans-serif;"> 4. Garnish with cilantro or chopped coriander leaves.</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMJMkTzLPqT8t8h7chpFurhlAteA12VedRdfz1pSSj9op2rfxxkR8oEQc5kXnU-2rgQY99hOU334J3yX8uXRgXHjkN82DohypizKD3KspExtm_ocKyEsX68iDv7HBHDYStUbadrgn3Zdh/s1600/bread3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMJMkTzLPqT8t8h7chpFurhlAteA12VedRdfz1pSSj9op2rfxxkR8oEQc5kXnU-2rgQY99hOU334J3yX8uXRgXHjkN82DohypizKD3KspExtm_ocKyEsX68iDv7HBHDYStUbadrgn3Zdh/s400/bread3.JPG" width="400" /></span></a></div><b><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="text-align: justify;"><br />
</div></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com14tag:blogger.com,1999:blog-5898977084001948491.post-55955392624273298072012-02-29T07:09:00.020-08:002012-09-09T11:22:10.853-07:00Crispy Cashews or Cashew Pakoras and awards<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u>The video of Crispy Cashews or Cashew Pakoras:</u><iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/VCvNsXS6x10" width="420"></iframe></span></div><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span> <br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><b> </b><b style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHthTcDh2EHao7Xzt3tgnHNm1yXv_tf-UzmGx162RnHXIk6s470N-DooF-gIla8YwOdUIzrRi34msZZROUuWDKYW0WIbhivRYMbQyaEPFiaA1cU9n_aQ8Ut0hVW7BoV-rQa60T_rSA_wYt/s1600/P1080706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHthTcDh2EHao7Xzt3tgnHNm1yXv_tf-UzmGx162RnHXIk6s470N-DooF-gIla8YwOdUIzrRi34msZZROUuWDKYW0WIbhivRYMbQyaEPFiaA1cU9n_aQ8Ut0hVW7BoV-rQa60T_rSA_wYt/s400/P1080706.JPG" uda="true" width="400px" /></a></b></span></div><span style="color: #cc0000;"><u><strong style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for making </span></strong><span style="font-family: Georgia, Times New Roman, serif;"><b>Crispy Cashews or Cashew Pakoras</b></span><strong style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">:</span></strong></u></span><br />
<div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; text-align: justify; text-justify: inter-ideograph; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">Cashews 1 cup</span></strong></div><div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; text-align: justify; text-justify: inter-ideograph; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">Besan or gram flour ¼ cup</span></strong></div><div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; text-align: justify; text-justify: inter-ideograph; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder 1 teaspoon</span></strong></div><div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; text-align: justify; text-justify: inter-ideograph; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">(adjust accordingly)</span></strong></div><div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; text-align: justify; text-justify: inter-ideograph; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">Oil for deep frying</span></strong></div><div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; text-align: justify; text-justify: inter-ideograph; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">Salt as needed</span></strong></div><div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; text-align: justify; text-justify: inter-ideograph; widows: 2; word-spacing: 0px;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></b></div><div class="separator" style="margin: 0in 0in 0pt; orphans: 2; text-align: justify; widows: 2;"><span style="color: #cc0000;"><u><strong style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; word-spacing: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Preparation for making </span></strong><span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Crispy Cashews or Cashew Pakoras</b></span></span><strong style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; word-spacing: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">:</span></strong></u></span></div><div class="separator" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; text-align: justify; text-justify: inter-ideograph; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">1. Mix the cashews, besan, red chilli powder and salt.</span></strong></div><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">2. Sprinkle water to ensure that all the cashews are just wet.</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4g2p7bUn8V-HnKCk5cOYwSGkSqaVJmfpdsMz11KqxX_C6KyqzMneuRp3NeSa_UHGTDB8pHebfva1e4EceM4ZkuaxxeTpCD-ugCTgoGdhL9BhJrLrok8M2CxwGnrD2CIbVAXD_7n8y1ca/s1600/October+31%252C+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4g2p7bUn8V-HnKCk5cOYwSGkSqaVJmfpdsMz11KqxX_C6KyqzMneuRp3NeSa_UHGTDB8pHebfva1e4EceM4ZkuaxxeTpCD-ugCTgoGdhL9BhJrLrok8M2CxwGnrD2CIbVAXD_7n8y1ca/s640/October+31%252C+2011.jpg" uda="true" width="640" /></span></b></a></div><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">3. Heat a deep vessel or skillet. Add oil. After oil is heated drop single cashews gently.</span></strong></div><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; margin: 0in 0in 0pt; orphans: 2; widows: 2; word-spacing: 0px;"><strong><span style="font-family: Georgia, Times New Roman, serif;">4. When they are uniformly fried on all sides.</span></strong></div><div style="margin: 0in 0in 0pt;"><strong><span style="font-family: Georgia, Times New Roman, serif;">5. Transfer them to tissue sheet. </span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ssqkhm08n5MxGyb37d2Ty6-QzFFBvf8S0vuJGzViX7mkF3eKuIzs-hAxgYHv1TVTvljhohis8S3oguZ7sP5D0YkPvKYSois0QNOmBPQuLZC101-NPuOC2BEfbMyX815Jsl4PT8BfutlZ/s1600/October+31%252C+20111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ssqkhm08n5MxGyb37d2Ty6-QzFFBvf8S0vuJGzViX7mkF3eKuIzs-hAxgYHv1TVTvljhohis8S3oguZ7sP5D0YkPvKYSois0QNOmBPQuLZC101-NPuOC2BEfbMyX815Jsl4PT8BfutlZ/s640/October+31%252C+20111.jpg" uda="true" width="640" /></span></b></a></div><div style="margin: 0in 0in 0pt;"><b><span style="font-family: Georgia, Times New Roman, serif;">Thanks for the awards Preethi..... <a href="http://preeti-kitchen.blogspot.com/">Preethi Kitchen</a> I am grateful to you for sharing these awards to me ....</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44H-e1yfEsxA9ur4iF-naWGeeC5I5ZF6xAMPFE9cTb2IrpOQ6Qo6HsxvdlZy9PVSd3IV2gpK9jtwk4dZFkHup9WqBuMgaDtuGF6Gu1_CxBgjHVDtdyTn6NR0IVhKYQOIDaIdDlYk9hROz/s1600/yfour.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44H-e1yfEsxA9ur4iF-naWGeeC5I5ZF6xAMPFE9cTb2IrpOQ6Qo6HsxvdlZy9PVSd3IV2gpK9jtwk4dZFkHup9WqBuMgaDtuGF6Gu1_CxBgjHVDtdyTn6NR0IVhKYQOIDaIdDlYk9hROz/s1600/yfour.png" uda="true" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></b></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4PO3hjLhJ7CuMGDo1zeyEZQbV8TIYLDm4-3rJUResgXO5a85JBZSOAEpXLr36sP1llY3rd88o3PbQhhfhwDItg7_KRj7K7kANbl7Y10sp-FC7oKSdHRoHMs2lqy9xV-LakO0Jjjom-6P/s1600/ythree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="200px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4PO3hjLhJ7CuMGDo1zeyEZQbV8TIYLDm4-3rJUResgXO5a85JBZSOAEpXLr36sP1llY3rd88o3PbQhhfhwDItg7_KRj7K7kANbl7Y10sp-FC7oKSdHRoHMs2lqy9xV-LakO0Jjjom-6P/s200/ythree.jpg" uda="true" width="146px" /></span></b></a></div><div align="center" class="separator" style="margin: 0in 0in 0pt; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></b></div><b><span style="font-family: Georgia, Times New Roman, serif;">The rules for accepting this award are:<br />
Add the versatile blogger award.<br />
Thank the blogger who nominated you in a post with a link back to their blog.<br />
Share 7 completely random pieces of information about yourself.<br />
Include this set of rules.<br />
Forward this award to 15 fellow bloggers and inform them with a comment on each of their blogs.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Please join me @ my blog Recipe world <a href="http://www.sriyafood.blogspot.com/">www.sriyafood.blogspot.com</a>, I share these awards with my following fellow bloggers as under</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">1. Charu Srivastava , <a href="http://srivastavacharu.blogspot.com/">I 'm a foodie</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">2. Jay <a href="http://tastyappetite.blogspot.com/">Tasty Appetite</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">3. Anu <a href="http://anuzhealthykitchen.blogspot.com/">Anus' Healthy Kitchen</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">4. Aruna <a href="http://ensamayalkuripugal.blogspot.com/">Veggie Paradise</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">5. Amy <a href="http://foodssrilanka.blogspot.com/">Food corner</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">6. Amina <a href="http://aminacreations.blogspot.com/">Amina Creations</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">7. EC <a href="http://simpleindianfood.blogspot.com/">Simple Indian cooking</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">8. Faseela <a href="http://faseelanoushad.blogspot.com/">Good Food</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">9. Menaga <a href="http://sashiga.blogspot.com/">Sashiga</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">10. Rasi <a href="http://rascookbook.blogspot.com/">Vegetarian Food and me</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">11. Vamitha Anand <a href="http://vimithaa.blogspot.com/">My Culinary Trail Room</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">12. Nitya <a href="http://www.4thsensecooking.com/">4th sense cooking</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">13. Amerandra <a href="http://amusrecipes.blogspot.com/">Amu's Recipies</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">14. Sushma <a href="http://authenticfooddelights.blogspot.com/">Authentic food delights</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">15. Surabhi <a href="http://bestofmykitchen.blogspot.com/">My cook book</a></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">7 facts about my self....</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">1. Love to cook and try out new recipies</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">2. I like travelling </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">3. Fond of painting</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">4. Love to make beading items</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">5. Music is divine ... i ilke to hear </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">6. Blogging is my passion</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">7. Take life as it comes and enjoy every moment ...</span></b></div></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com20tag:blogger.com,1999:blog-5898977084001948491.post-22469891096201549792012-02-21T10:00:00.008-08:002012-08-27T06:26:25.101-07:00Khanda bajji or Pakora or Pakodi (Crispy onion pakodi)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><h4 style="text-align: left;">The video of Khanda bajji or Gatti Pakodi<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/681G9imacSg" style="text-align: left;" width="420"></iframe></h4></div><table class="posts" id="posts" style="text-align: justify;"><tbody>
<tr class=" selected"><td class="title"><div class="postContents"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFYc-G3E2hQmJ_3SEluBidEQfTNCkHO7eXTJcXX8y14ub_jw2K8vNmbgf6gkN9JcxeyZq2g7KklWj6MRWTfEumTSdA-LvRYQYeb0tAB-qI0EsK1R8sMKIMSahMVZKw9UDZQ0CZ7eSnwRu/s1600/IMG_0475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFYc-G3E2hQmJ_3SEluBidEQfTNCkHO7eXTJcXX8y14ub_jw2K8vNmbgf6gkN9JcxeyZq2g7KklWj6MRWTfEumTSdA-LvRYQYeb0tAB-qI0EsK1R8sMKIMSahMVZKw9UDZQ0CZ7eSnwRu/s400/IMG_0475.JPG" style="cursor: move;" width="400" /></a></div><div _loaded="true" class="entirePost"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div><div _loaded="true" class="entirePost"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Onions 2 big</span></strong></div><div _loaded="true" class="entirePost"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Besan 2 cups</span></strong></div><div _loaded="true" class="entirePost"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Green Chilli 3 </strong></span><strong style="font-family: Arial, Helvetica, sans-serif; text-align: left;">or</strong></div><div _loaded="true" class="entirePost"><span style="font-family: Arial, Helvetica, sans-serif;"><strong> </strong><strong>Red chilli powder 1 teaspoon</strong></span></div><div _loaded="true" class="entirePost"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Curry leaves 1 string </strong></span></div><div _loaded="true" class="entirePost"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ginger <span style="text-align: left;">½ inch piece</span></b></span></div><div _loaded="true" class="entirePost"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Oil for frying</span></strong></div><div _loaded="true" class="entirePost"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Salt as needed</strong></span></div><div _loaded="true" class="entirePost"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b><strong>Preparation:</strong></span></div><div _loaded="true" class="entirePost"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>1. Take besan in a bowl. Make a paste of curry leaves, green chillies and ginger. </strong></span><br />
<b style="font-family: Arial, Helvetica, sans-serif;">2. Cut onions into long pieces. Mix them well. Add little water spoon by spoon if required the cut onions will release water. Add salt and mix well. The batter should be thick. If it is thin add besan to it.</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZB5Q_YqAJE0r273UBi7P5guUAVnh9x68uVwn1d9ntsgeBRZw8kITjkKR58qSycDmOBNL-bRd9Mo6EVRbDQbMenyrj6sBKnz1hBf2oh8kMNujyJlQbUnP2G-1Bgj70Uhl3yHxdy9kQMlk/s1600/Delicious+Desi+Dishes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZB5Q_YqAJE0r273UBi7P5guUAVnh9x68uVwn1d9ntsgeBRZw8kITjkKR58qSycDmOBNL-bRd9Mo6EVRbDQbMenyrj6sBKnz1hBf2oh8kMNujyJlQbUnP2G-1Bgj70Uhl3yHxdy9kQMlk/s640/Delicious+Desi+Dishes3.jpg" width="640" /></a></div><strong style="font-family: Arial, Helvetica, sans-serif;">3. Heat a pan after oil and after oil is heated add little batter to the oil and fry them.</strong></div><div _loaded="true" class="entirePost"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial, Helvetica, sans-serif;"><strong>4. After they are uniformly fried and turn to golden color. Put them on a tissue </strong></span><strong style="font-family: Arial, Helvetica, sans-serif;">paper, the extra oil will be absorbed by tissue paper. Serve with chutney or ketchup.</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCLW7swKoVT5y9cIMkd7HlcANRF5ZQpYtkeU1l98bW7VfSF4qyD3TzvuJI3eSkXW2iiYXZvFWA3cjuJedipOgyhKeGrCceIBn_T-1WU5a3m9X6PO6OwBRay4agrnoMBgfL3oCLtIb7BUq/s1600/Delicious+Desi+Dishes4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCLW7swKoVT5y9cIMkd7HlcANRF5ZQpYtkeU1l98bW7VfSF4qyD3TzvuJI3eSkXW2iiYXZvFWA3cjuJedipOgyhKeGrCceIBn_T-1WU5a3m9X6PO6OwBRay4agrnoMBgfL3oCLtIb7BUq/s640/Delicious+Desi+Dishes4.jpg" width="640" /></a></div><strong style="font-family: Arial, Helvetica, sans-serif;"><br />
</strong></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</b></span></td></tr>
</tbody></table></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com20tag:blogger.com,1999:blog-5898977084001948491.post-56471964520752889932012-02-09T05:19:00.002-08:002012-03-01T19:23:44.178-08:00Khalakand<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOdujo13inpx_5T4yWtWC1Zm9Pnm1tuXusmSVGKD8swkfy0EDcXjkvMAyyiXLd605W4tXP0C4UFmjR9-Bi1lMNz2F46FC-SfdYrc4KUTdJtjCFuY_YrrtkNw5H-50ir19DNzH8Gz0HWAp/s1600/IMG_0169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: black;"></span></b><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOdujo13inpx_5T4yWtWC1Zm9Pnm1tuXusmSVGKD8swkfy0EDcXjkvMAyyiXLd605W4tXP0C4UFmjR9-Bi1lMNz2F46FC-SfdYrc4KUTdJtjCFuY_YrrtkNw5H-50ir19DNzH8Gz0HWAp/s400/IMG_0169.JPG" width="400px" /></span></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;"></span></b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: justify;"><div style="font-family: Verdana, sans-serif;"><b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:<br />
Ricotta Cheese 3 cups (I brought from walmart)<br />
Milk Powder 5 cups ( I used non fat milk powder from Walmart)<br />
Sugar 2 and ½ cups<br />
( adjust accordingly)<br />
Ghee 2 teaspoons<br />
Almonds for decoration<br />
<br />
Preparation:<br />
1. Heat a pan and turn to medium low flame ,add 3 cups of ricotta cheese and after it starts to melt . Stir it continuously.</span></b></div><div style="font-family: Verdana, sans-serif;"><b><span style="font-family: Arial, Helvetica, sans-serif;">2. </span></b><b><span style="font-family: Arial, Helvetica, sans-serif;">Keep stirring until the mixture thickens a little. </span></b></div><div class="separator" style="clear: both; font-family: Verdana, sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvPaUDEtRPsPdBXDLL_MkPLTULQMes9tl-CtjyiXiluobXDbwjjwXg-5ZXWdN_WgKXgHH7eUC7JYY3W4wsMJz9XsDD_hYxNeo6DkHAznh2lXUen0QaO9W7KXiJhpyhCi_DZ_OQaqB67QA/s1600/Delicious+Desi+Dishes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvPaUDEtRPsPdBXDLL_MkPLTULQMes9tl-CtjyiXiluobXDbwjjwXg-5ZXWdN_WgKXgHH7eUC7JYY3W4wsMJz9XsDD_hYxNeo6DkHAznh2lXUen0QaO9W7KXiJhpyhCi_DZ_OQaqB67QA/s640/Delicious+Desi+Dishes1.jpg" width="640" /></a></div><div style="font-family: Verdana, sans-serif;"><b><span style="font-family: Arial, Helvetica, sans-serif;">3. Add milk powder and mix well . Add little butter and sugar and mix well.</span></b></div></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;">4. Grease a plate . After it cools spread it on the plate and roll it with chapathi wooden roller . Cut it into pieces and garnish with almonds.</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEiiaNS1m2Lu7Epj5YD_buTmk7wAVpUP63MeIaN08q0En_72D97W1UVeVIVg1gfpyDk4B3XHBfS9_ZCb_fasrAdR1b-0NpaP1C92bRVvlNywXIqTxOMQ9fDCCp3FHKFQNy1XX0or_5LPww/s1600/Delicious+Desi+Dishes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEiiaNS1m2Lu7Epj5YD_buTmk7wAVpUP63MeIaN08q0En_72D97W1UVeVIVg1gfpyDk4B3XHBfS9_ZCb_fasrAdR1b-0NpaP1C92bRVvlNywXIqTxOMQ9fDCCp3FHKFQNy1XX0or_5LPww/s640/Delicious+Desi+Dishes2.jpg" width="640" /></a></div><b><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOdujo13inpx_5T4yWtWC1Zm9Pnm1tuXusmSVGKD8swkfy0EDcXjkvMAyyiXLd605W4tXP0C4UFmjR9-Bi1lMNz2F46FC-SfdYrc4KUTdJtjCFuY_YrrtkNw5H-50ir19DNzH8Gz0HWAp/s1600/IMG_0169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></b></div></div>Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com6tag:blogger.com,1999:blog-5898977084001948491.post-49800277537423307822011-12-03T06:49:00.004-08:002012-11-12T02:16:47.012-08:00Brinjal Soya or Eggplant meal maker or Vanakaya Soya or Baigan Soya or Kathirikai Soya curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Brinjal Soya Curry is very tasty and yummy. Egg plant meal maker curry or Brinjal curry with soya is very easy to make. </b><b>Egg plant meal maker curry or </b><b>Brinjal soya curry is liked by kids.</b><b>Egg plant meal maker curry or Brinjal soya curry is very healthy too....</b></span><b><span style="font-family: Arial, Helvetica, sans-serif;">Brinjal Soya or Eggplant meal maker or Vanakaya Soya or Baigan Soya or Kathirikai Soya or <span style="background-color: white; color: #222222; line-height: 16px; text-align: left;">Badanekaayi Soya Curry is very perfect and tasty.</span></span></b></div>
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<strong style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteWEbbj-YxgkLMzbAeZFk_2hMFIM3fj8OSynb8-xIs_Ed_H8-SBC95nybPP7PQzjxtIoSzl5w1qjw70EDhiXQPH1NEuceQxczlB-t5ggdad9Zm7JgwX-amiRS7MPsu_ptwQSS8thJfygB/s1600/P1090173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteWEbbj-YxgkLMzbAeZFk_2hMFIM3fj8OSynb8-xIs_Ed_H8-SBC95nybPP7PQzjxtIoSzl5w1qjw70EDhiXQPH1NEuceQxczlB-t5ggdad9Zm7JgwX-amiRS7MPsu_ptwQSS8thJfygB/s400/P1090173.JPG" width="400px" /></a></span></strong></div>
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<strong><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><u>Ingredients for making Bringal Soya Curry:</u></span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Brinjals 3</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Meal maker or soya chuncks 2 cups</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">(rice cookers cups)</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Garlic 3 cloves (chopped)</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Onion chopped 1 (optional)</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Oil 2 tablespoons</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Red chilli powder 1 teaspoon</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">(adjust accordingly)</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Amchur powder ½ teaspoon</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder 1 pinch</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Salt as required</span></strong><br />
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<strong><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><u>Preparation for making Brinal Soya Curry:</u></span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">1. Chop brinjal and put them in salt water. </span></strong><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">2. In a pan pour water and add meal maker. Transfer the pan to stove, heat the stove and add little salt.</span></strong><br />
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<a href="http://4.bp.blogspot.com/-FiONTT4N6A0/TtoxbHabWLI/AAAAAAAAAAs/S4nvkwmRQoU/s1600/P1090162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: Arial, Helvetica, sans-serif;"></span></strong></a></div>
<strong><span style="font-family: Arial, Helvetica, sans-serif;"> 3. When the meal maker becomes soft and is fully cooked drain the excess water. </span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpQ2eG2OBtgGe9w6roFbqjlR6u25Qs8FR-veflztOouCqbymJJECJTrTI0QnZ7095B4InMqqTD4RYka-plDCQd2ZHDEuDFLaAgtg_7-w-b3JIbhqWi3LlnYvxPGxDImu-hJbu2zAIwXU7/s1600/New+Folder+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpQ2eG2OBtgGe9w6roFbqjlR6u25Qs8FR-veflztOouCqbymJJECJTrTI0QnZ7095B4InMqqTD4RYka-plDCQd2ZHDEuDFLaAgtg_7-w-b3JIbhqWi3LlnYvxPGxDImu-hJbu2zAIwXU7/s640/New+Folder+%25282%2529.jpg" width="640" /></span></a></div>
<strong><span style="font-family: Arial, Helvetica, sans-serif;"> 4. Heat a pan and add oil after oil is heated add chopped garlic. (Add onion pieces and when they turn translucent)</span></strong><br />
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<a href="http://2.bp.blogspot.com/-ARt0Ix830BQ/TtoyBtFU0RI/AAAAAAAAABE/_q8ZRVWkxEw/s1600/P1090166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: Arial, Helvetica, sans-serif;"></span></strong></a></div>
<strong><span style="font-family: Arial, Helvetica, sans-serif;"> 5. When the garlic changes color add brinjal pieces.</span></strong><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;"> 6. Cook till the brinjals become tender.</span></strong><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;"> 7. Add the soya chunks or meal maker when the brinjals become tender.</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScdkrT61ELPSnSTMir9SDrnsRXOKTZ5yk25TPJFpiFEK3zxS9Z8KqHo-iZ5B4SombX_yUc8bDDlG3xVEveUEb4PrOBYh4DOuFwPeikGbHfCzL7VaWFuHqQX_PCaAT66bAVQv-l2Tko7DJ/s1600/New+Folder+%25282%25291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScdkrT61ELPSnSTMir9SDrnsRXOKTZ5yk25TPJFpiFEK3zxS9Z8KqHo-iZ5B4SombX_yUc8bDDlG3xVEveUEb4PrOBYh4DOuFwPeikGbHfCzL7VaWFuHqQX_PCaAT66bAVQv-l2Tko7DJ/s640/New+Folder+%25282%25291.jpg" width="640" /></span></a></div>
<strong><span style="font-family: Arial, Helvetica, sans-serif;"> 8. When the brinjal soya curry is fully cooked add salt and mix well.</span></strong><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;"> 9. Add amchur powder to the brinjal soya curry and mix well.</span></strong><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;"> 10. Add red chilli powder to the brinjal soya curry and mix well.</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxsdNlkaUHML4nz3Ng_XD5PIQlmoy9DJvnJjl_5jvpMXMzv9qSPRCt94PPvroQP7Cu3QYDHodsjFic7fPYa0xSyxLCkZY7E5deNvxbrSMIqbTbfWEjPJqLE1C_E94dH5w6kjsUPd0oUG0/s1600/New+Folder+%25282%25292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxsdNlkaUHML4nz3Ng_XD5PIQlmoy9DJvnJjl_5jvpMXMzv9qSPRCt94PPvroQP7Cu3QYDHodsjFic7fPYa0xSyxLCkZY7E5deNvxbrSMIqbTbfWEjPJqLE1C_E94dH5w6kjsUPd0oUG0/s640/New+Folder+%25282%25292.jpg" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Explore: Brinjal Soya or Eggplant meal maker or Vanakaya Soya or Baigan Soya or Kathirikai Soya or Badanekaayi Soya Curry. For more recipes with Videos visit my channel "therecipeworld" on youtube.</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Print the recipe of Brinjal Soya or Eggplant meal maker or Vanakaya Soya or Baigan Soya or Kathirikai Soya or Badanekaayi Soya Curry</b></span></div>
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com1tag:blogger.com,1999:blog-5898977084001948491.post-76424579871777114012011-11-28T13:09:00.000-08:002012-11-12T02:00:35.600-08:00Aloo or Potato masala curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Potato Masala curry is simple and tasty. Potato masala curry is very easy to make. I tasted this potato masala curry in my friend's house. Potato masala was very yummy. Potato masala curry is quick and fast to make.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XsYSjV48K_H51N1GVUPY3bzqolcq9P0lMkcCu5ls8NiTDAjyFrbiJGzIRyXNd_xHDADOzTNHBxqZAyCMTGZcOS980l2T9wGatJUu2xzN9GKrQQnRQXMQ7mrrQA-5C99zTEVElsVyAUJe/s1600/P1080837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XsYSjV48K_H51N1GVUPY3bzqolcq9P0lMkcCu5ls8NiTDAjyFrbiJGzIRyXNd_xHDADOzTNHBxqZAyCMTGZcOS980l2T9wGatJUu2xzN9GKrQQnRQXMQ7mrrQA-5C99zTEVElsVyAUJe/s400/P1080837.JPG" width="400" /></a></div>
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<b style="text-align: justify;"><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><u>Ingredients for Aloo or Potato masala curry :</u></span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Potatoes 3 (medium sized)</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Red chillies 5</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">(adjust accordingly)</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Garlic cloves 3</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Jeera ½ teaspoon</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Oil 1 tablespoon or 3 teaspoon</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Coriander powder 1 teaspoon</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Amchur powder ½ (optional)</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Salt as needed</span></b></div>
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<u><span style="color: #cc0000;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Preparation </span></b><b style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">for making Aloo or Potato masala curry</span></b><b><span style="font-family: Arial, Helvetica, sans-serif;">:</span></b></span></u></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">1. Boil 3 potatoes and peel them. Mash them.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">2. Blend garlic, red chillies and jeera into a fine paste.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">3. Heat a pan and add oil after it is heated, add the above paste. </span></b><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">4. When nice aroma comes add the mashed potatoes.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">5. Cover it with a lid and add little water if needed.</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6. When it is fully cooked add coriander powder and amchur powder and mix well. </b><b style="text-align: left;"> </b></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">7. Mix well and add salt. Cook for 5 minutes and switch off the stove.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieV2UD_O6_EUQJRaJBuwX8YhArLY0kGllVcEZo0qMwwDcsxzJbIG-So2WQUqBftKlWNiyol7vK97OWxIW51fGzDjNvwx86jhhgtH079YSGMwiV3rmTOTDhex5zlvPka3XWDmvWB3tM4y0M/s1600/October+31%252C+20114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieV2UD_O6_EUQJRaJBuwX8YhArLY0kGllVcEZo0qMwwDcsxzJbIG-So2WQUqBftKlWNiyol7vK97OWxIW51fGzDjNvwx86jhhgtH079YSGMwiV3rmTOTDhex5zlvPka3XWDmvWB3tM4y0M/s640/October+31%252C+20114.jpg" width="640" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Explore: Aloo or Potato Masala Curry , Potato Masala Curry, Aloo Masala Curry. </span></b><b><span style="font-family: Arial, Helvetica, sans-serif;">For videos on you tube type "the recipe world channel" . </span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Print this recipe of Aloo or Potato Masala Curry. Try this Aloo or Potato Masala Curry at home.</span></b><br />
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com5tag:blogger.com,1999:blog-5898977084001948491.post-54638934180828511172011-09-19T11:31:00.000-07:002012-10-30T09:25:00.809-07:00Besan Burfi or Besan Barfi and awards<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><b> Besan Burfi is one of the authentic traditional Indian sweets. Besan barfi or Besan burfi is a sweet and delicious indian barfi made with besan and ghee. Besan burfi is very easy to make. Besan burfi can be made full ghee or we can use half oil and half ghee.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXhKkFe6mH6fUrgnHKyqyFnDl8Xi1TNyHWyFFNrnzzRD8IFM-3dGOE-cL1U-fycPHgGPnNrMmlr5ykA7FPUs02GTVb5RG2u_iCbZpasr-MacI8ErMd3Qwa96pzwq5Nk3o3Q6g2VWONzYi/s1600/IMG_4445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXhKkFe6mH6fUrgnHKyqyFnDl8Xi1TNyHWyFFNrnzzRD8IFM-3dGOE-cL1U-fycPHgGPnNrMmlr5ykA7FPUs02GTVb5RG2u_iCbZpasr-MacI8ErMd3Qwa96pzwq5Nk3o3Q6g2VWONzYi/s400/IMG_4445.JPG" width="400" /></a></div>
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<b style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><u><span style="text-align: justify;">Ingredients for Besan Burfi or Besan Barfi:</span></u></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Besan or Gram flour 1 cup</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Sugar 2 cups</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ghee 1 cup</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Oil 1 cup</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Elachi powder 1 teaspoon </span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Water 1 ½ cup</span></b></div>
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<span style="color: #cc0000;"><u><b><span style="font-family: Arial, Helvetica, sans-serif;">Preparation </span></b><b style="font-family: Arial, Helvetica, sans-serif;">for making Besan Burfi or Besan Barfi</b><b><span style="font-family: Arial, Helvetica, sans-serif;">:</span></b></u></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">1. Heat a pan and add water when it starts to boil add sugar and mix well.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">2. Add elachi powder and mix well.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">3. When is is fully boiling add the besan and mix well. </span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjma3z9z-Vc3_Bmuc0A3eFXjWRFAgjgnswxtt8MhfdfRketJaRNCq9HKn6C7BXTAkpdshxvjsXLOWzV241COrxOgaBjYipD87WVjdpkc_zWY8XTKIHSTC2D8o678tX7MnwZDCEHPiVNn50h/s1600/2011-09-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjma3z9z-Vc3_Bmuc0A3eFXjWRFAgjgnswxtt8MhfdfRketJaRNCq9HKn6C7BXTAkpdshxvjsXLOWzV241COrxOgaBjYipD87WVjdpkc_zWY8XTKIHSTC2D8o678tX7MnwZDCEHPiVNn50h/s640/2011-09-18.jpg" width="640" /></a></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">4. Stir continously and mix well. When it is fully mixed. Stir for about 2 minutes. Turn to medium low flame.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">5. Add ghee and mix well.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">6. When the ghee fully melts add the oil and mix well. When the oil is fully absorbed. Stir continuously.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0Lw8WWZBG0xN9WMLxwjsqxxd-p8QnmetjnoZ0nGhBQYGKEhY-JoFAjMmIKi5tiVc4IdLeaYGHI5Yf5FYjK8fXdQz9C8mEQCr3viacuPEq77d6yx3HtBY6NV5dzOYJBcg50fQgiS17LZw/s1600/2011-09-181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0Lw8WWZBG0xN9WMLxwjsqxxd-p8QnmetjnoZ0nGhBQYGKEhY-JoFAjMmIKi5tiVc4IdLeaYGHI5Yf5FYjK8fXdQz9C8mEQCr3viacuPEq77d6yx3HtBY6NV5dzOYJBcg50fQgiS17LZw/s640/2011-09-181.jpg" width="640" /></a></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">7. Mix well, when is fully absorbed add becomes frothy, stir continuously and mix well.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">8. When it starts to leave the edges and slightly changes color.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">9. Stir continuously and when it starts to bubble up. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN5T0g_Ed6CrGzbWabxgv07wuNbA1IQzNW2D-kFCA-hrbi_ptq36gt7LpVX521LetzQmMVcYcXvxzBLHWU6cWTU_qMhbAzOsX22B7PMU02wQed7_8yRIDpmZV-hgD3wsoUEn8L2bO5Dr5/s1600/2011-09-182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN5T0g_Ed6CrGzbWabxgv07wuNbA1IQzNW2D-kFCA-hrbi_ptq36gt7LpVX521LetzQmMVcYcXvxzBLHWU6cWTU_qMhbAzOsX22B7PMU02wQed7_8yRIDpmZV-hgD3wsoUEn8L2bO5Dr5/s640/2011-09-182.jpg" width="640" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">10. When</span></b><b style="font-family: Arial, Helvetica, sans-serif;"> Besan Burfi or Besan Barfi</b><b><span style="font-family: Arial, Helvetica, sans-serif;"> is fully bubbly and thickens.</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">11.When </span></b><b style="font-family: Arial, Helvetica, sans-serif;"> Besan Burfi or Besan Barfi </b><b><span style="font-family: Arial, Helvetica, sans-serif;">leaves the edges of the pan. </span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">12. Grease a plate and transfer </span></b><b style="font-family: Arial, Helvetica, sans-serif;">Besan Burfi or Besan Barfi</b><b><span style="font-family: Arial, Helvetica, sans-serif;"> to the plate. </span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">13. Flatten </span></b><b style="font-family: Arial, Helvetica, sans-serif;"> Besan Burfi or Besan Barfi</b><b><span style="font-family: Arial, Helvetica, sans-serif;"> with a spatula.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1TjODuTKp0QL6xaRjMO2CXjTzjKgvJevkZhLDmMHysF62Rl7-K8fUYUyZrEHoeeahdu4iBu_wj-55YEbVx2hAygFQlwgmsbZb6jU8tb1Dh-uUXm3dX1sIyJjEEIP25Pa0KpRd8zB0rPB/s1600/2011-09-183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1TjODuTKp0QL6xaRjMO2CXjTzjKgvJevkZhLDmMHysF62Rl7-K8fUYUyZrEHoeeahdu4iBu_wj-55YEbVx2hAygFQlwgmsbZb6jU8tb1Dh-uUXm3dX1sIyJjEEIP25Pa0KpRd8zB0rPB/s640/2011-09-183.jpg" width="640" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">14. After </span></b><b style="font-family: Arial, Helvetica, sans-serif;">Besan Burfi or Besan Barfi i</b><b><span style="font-family: Arial, Helvetica, sans-serif;">s slightly cools, cut them into pieces. </span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">15. Garnish the </span></b><b style="font-family: Arial, Helvetica, sans-serif;"> Besan Burfi or Besan Barfi</b><b><span style="font-family: Arial, Helvetica, sans-serif;"> almonds or cashews.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRO7kULl-1RAAN5_JJU_tEHct_rOiaDH8PoLSbWpUXjijaxZLu1fG-Uu3sEyKO9W6kdtSAA9iWAYxK3S4WkTHcnjddm6IX4w2vMTRqswYCZLJME1Av6wCl8MSpb9QbQlfAE0kyw0pfqlTr/s1600/2011-09-184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRO7kULl-1RAAN5_JJU_tEHct_rOiaDH8PoLSbWpUXjijaxZLu1fG-Uu3sEyKO9W6kdtSAA9iWAYxK3S4WkTHcnjddm6IX4w2vMTRqswYCZLJME1Av6wCl8MSpb9QbQlfAE0kyw0pfqlTr/s640/2011-09-184.jpg" width="640" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Explore: Besan burfi or Besan burfi. Tasty and easy sweet besan burfi. </span></b><b><span style="font-family: Arial, Helvetica, sans-serif;"><b style="text-align: left;">For video on you tube type "the recipe world channel" </b></span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><b style="text-align: left;">Print this recipe of Besan burfi or Besan burfi. </b></span></b><b><span style="font-family: Arial, Helvetica, sans-serif;"><b style="text-align: left;">Try this Besan burfi or Besan burfi at home. </b></span></b><b style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The video of the in you tube.</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Thanks to Mugha of </b><a href="http://mugdha-cookingfundas.blogspot.com/"><b>Cooking Fundas</b></a><b> for sharing the lovely awards to me. I am grateful to her.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7j5MdUGyb-A1cDSxsCS4Lm5_P3_hyphenhyphenPbTZdL9NPznXem9MJSuf3gElwAiKKdh5lXinaogqAv0bbJtHUnXjiuAJlFp-Sxmnt7R8lWhPLE1JTFe_0I7JYBS09-ZnYZx6R23rCNCaccouiE8/s1600/cute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7j5MdUGyb-A1cDSxsCS4Lm5_P3_hyphenhyphenPbTZdL9NPznXem9MJSuf3gElwAiKKdh5lXinaogqAv0bbJtHUnXjiuAJlFp-Sxmnt7R8lWhPLE1JTFe_0I7JYBS09-ZnYZx6R23rCNCaccouiE8/s1600/cute.jpg" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">I pass on these awards to my dear friends.</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://mharorajasthanrecipes.blogspot.com/"><b>Rajasthan recipes</b></a><b> Priya</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://kitchen-mantra.blogspot.com/"><b>Kitchen Mantra - tease your palate</b></a><b> Malar Gandhi</b><b> </b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tastyappetite.blogspot.com/"><b>Tasty Appetite</b></a><b> Jay </b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://kattameethatheeka.blogspot.com/"><b>Kattameethatheeka</b></a><b> Kitchen Queen</b></span><br />
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com18tag:blogger.com,1999:blog-5898977084001948491.post-77299265345526286432011-06-28T14:04:00.000-07:002012-11-27T09:45:13.127-08:00Mixture<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Georgia, Times New Roman, serif;">Mixture is a traditional snack recipe. The mixture is commonly seen in many of the South Indian households. Mixture is very crispy. </span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_MXNFNXsoD3DxBY00xX9M98vDSu0WbvOqzKou-lmodf-p6dN-lchfLIFF7gVoRL1aTK-yHpOJF-CYlZ1biyYxYKQJj_AEfZrYZbkfqMtzJHnYZBoxmYAMrwA8ldlzgeuqqqH0vVgiew7/s1600/IMG_2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_MXNFNXsoD3DxBY00xX9M98vDSu0WbvOqzKou-lmodf-p6dN-lchfLIFF7gVoRL1aTK-yHpOJF-CYlZ1biyYxYKQJj_AEfZrYZbkfqMtzJHnYZBoxmYAMrwA8ldlzgeuqqqH0vVgiew7/s1600/IMG_2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_MXNFNXsoD3DxBY00xX9M98vDSu0WbvOqzKou-lmodf-p6dN-lchfLIFF7gVoRL1aTK-yHpOJF-CYlZ1biyYxYKQJj_AEfZrYZbkfqMtzJHnYZBoxmYAMrwA8ldlzgeuqqqH0vVgiew7/s400/IMG_2529.JPG" width="400" /></b></a></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u><b>Ingredients for making mixture:</b></u></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Boondi 3 cups</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Peanuts or Ground nuts 1 cup</span></b><br />
<b style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Poha or Attukulu 1 cup</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Roasted chana dal or Dalia 1 cup</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Dried Curry leaves 15 string</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder 2 teaspoons</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">(adjust accordingly)</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Oil for deep frying</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Salt as needed</span></b></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u><b>Preparation for making this mixture:</b></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1. Click this link for the preparation of boondi. </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcCRfZCiybOABlutJEJ_231XMTnnW2epLOfKZhSXSEIt-lsuluizoJISAyAuh-dGMV00y2J3AEkdPsdtd_ww_izC78S0xwSzN7nsaLvAVZ00gR9FnNRPxq2anKaBs9SvUON1y0UbzIRCr/s1600/Apr+1%252C+201113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><b><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcCRfZCiybOABlutJEJ_231XMTnnW2epLOfKZhSXSEIt-lsuluizoJISAyAuh-dGMV00y2J3AEkdPsdtd_ww_izC78S0xwSzN7nsaLvAVZ00gR9FnNRPxq2anKaBs9SvUON1y0UbzIRCr/s640/Apr+1%252C+201113.jpg" width="640" /></b></a></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2. Heat a deep pan and add oil to it. Add roasted chana dal and then they are roasted , using a holes spatula, transfer them on a tissue paper.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3. Now add peanuts and when they slightly change the color transfer the roasted peanuts using a holed spatula on a tissue paper.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA27FmusdkGA0wpE5NGKFSUTaL2InvTFnbmiHTm2E9DXgunJsheqKiKsumuuyIu9kZBx0bRtIo2eIvD3Jy-X2ihUcudJDFbdja3a8cCI6vBm6eVW0YFQUsAn60Mh6n4V0eIUT9w7E_fu6/s1600/Apr+1%252C+201114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA27FmusdkGA0wpE5NGKFSUTaL2InvTFnbmiHTm2E9DXgunJsheqKiKsumuuyIu9kZBx0bRtIo2eIvD3Jy-X2ihUcudJDFbdja3a8cCI6vBm6eVW0YFQUsAn60Mh6n4V0eIUT9w7E_fu6/s640/Apr+1%252C+201114.jpg" width="640" /></span></b></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4. Repeat the same for the poha.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5. Mix all the three and add boondi to it.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T7QthL-pJmDlgu0hlKg4i4BziSwWn3ffia5QDeviB3cpa17zSCaTJXvUcJINQ2s4rNuqoN81apJKTSuB0eTXgQiCuivZDWB9OzwFrLmBby24zO_y5R66ktumkROfyxdBJtTta7-ld14J/s1600/Apr+1%252C+201116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T7QthL-pJmDlgu0hlKg4i4BziSwWn3ffia5QDeviB3cpa17zSCaTJXvUcJINQ2s4rNuqoN81apJKTSuB0eTXgQiCuivZDWB9OzwFrLmBby24zO_y5R66ktumkROfyxdBJtTta7-ld14J/s640/Apr+1%252C+201116.jpg" width="640" /></span></b></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6. Add salt and red chili powder and mix well.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">7. Crush the curry leaves and add the crushed leaves to the mixture.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPpJWG7sd2oBKv1LHMF3zIXIcgqqNH4ze5r5wo0CoPi67hMfjp1_erxRtyXFfUnWJ7DrmNlaGZPqxHNFr_Qd0ae_01pJ7D_17WAYd0tEfpjPEvVmPKkme2zl49h5LPbXc6NupqLXNgdSq/s1600/Apr+1%252C+201117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPpJWG7sd2oBKv1LHMF3zIXIcgqqNH4ze5r5wo0CoPi67hMfjp1_erxRtyXFfUnWJ7DrmNlaGZPqxHNFr_Qd0ae_01pJ7D_17WAYd0tEfpjPEvVmPKkme2zl49h5LPbXc6NupqLXNgdSq/s640/Apr+1%252C+201117.jpg" width="640" /></span></b></a></div>
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com10tag:blogger.com,1999:blog-5898977084001948491.post-35385321249101268232011-06-20T10:51:00.000-07:002012-11-28T07:18:00.743-08:00Pulihara - Variety 2 or Puliyogare (with sesame powder)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Puliyogare or Pulihara is the most famous south Indian dish. </b><span style="text-align: left;"><b>Puliyogare or Pulihara is made for every festival in almost all the south Indian homes. </b></span><b>This variety of </b><b>Pulihara</b><b> or </b><b>Puliyogare </b><b>is usually made in Tamil nadu. The use sesame powder gives a very nice taste to the </b><b>Pulihara or Puliyogare</b><b>. In some temples also they make puliyougare with sesame oil and sesame powder.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqY_6Dk7WKI7J4e9Quc9lL1A6HHzAoI24aWOn0dvJvyRrTBmSW0vksi8_F-Y0cG9eCahOAtpLYcVk_UZzBNWJrzmv3F1Ywwm3ONJpu2tJORKvhka5KFZbXM9IXjnbX7YLplI7mJMWl4M_/s1600/p4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqY_6Dk7WKI7J4e9Quc9lL1A6HHzAoI24aWOn0dvJvyRrTBmSW0vksi8_F-Y0cG9eCahOAtpLYcVk_UZzBNWJrzmv3F1Ywwm3ONJpu2tJORKvhka5KFZbXM9IXjnbX7YLplI7mJMWl4M_/s400/p4.jpg" width="400" /></b></span></a></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u><b style="text-align: justify;">Ingredients for making </b><b>Puliyogare or Pulihara</b><b style="text-align: justify;">:</b></u></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Rice 2 cups or Cooked rice 4 cups</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Tamarind paste 1 cup (thick)</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Green Chillies 6</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ginger 2 inch piece</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Chana Dal(Senaga pappu) 2 teaspoons</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Urad Dal(Menapa pappu ) 2 teaspoons</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Red chillies 10 to 15</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Mustard seeds 2 teaspoons</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Curry leaves 2 strings</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Corinader powder 2 teaspoons</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Nuvvulu or sesame powder 2 tablespoons</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Cashews Handful</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Turmeric ½ teaspoon</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Hing 2 pinches</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Oil 1 cup</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Salt as needed</span></b></div>
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<u><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>Pre Preparation for making </b><b>Puliyogare</b><b>: </b></span></u></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1. Take 2 cup of rice and cook it by adding 4 cups of water. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2. Soak tamarind in hot water and make a paste of it. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3. Dry roast sesame seeds for about 5 mniutes and make a powder of it</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4. Cut green chilli into length wise. Cut ginger into very small pieces.</span></b></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u><b>Preparation for making Puliyogare</b><b>:</b></u></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Heat a pan and add oil after oil is heated turn to medium low flame add chana dal, urad dal, mustard seeds, cashews, red chillies, hing, curry leaves, green chillies and ginger fry till the urad dal becomes into golden color. Mix well. Add the sesame powder and salt to it and mix well.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NR_IkHIZnxtoLMeN-Pyft0y_TXtp4LxND9kH2cQ7q31Qlss6kBGZhAOkTAn3ZkUNnwIziRlt2aWPQryzyE7kf2eOKso-TAakYauReKRSv6RtCtBDenD9xDa7FjDQ-GleiZHkgHZJJl-i/s1600/p1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NR_IkHIZnxtoLMeN-Pyft0y_TXtp4LxND9kH2cQ7q31Qlss6kBGZhAOkTAn3ZkUNnwIziRlt2aWPQryzyE7kf2eOKso-TAakYauReKRSv6RtCtBDenD9xDa7FjDQ-GleiZHkgHZJJl-i/s640/p1.jpg" width="640" /></b></span></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Add turmeric powder and coriander powder to it and mix well. Now add the tamarind juice. Mix well and let it cook for 5 minutes in low flame.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggL4HqbZCCFCrrzo_l4JoBGvaTHLcNdjlY2YwZk3eZY8v63u-fU0Iqy5YDjSNJfAD6OzXxpfoZiSsZp_6hgiXO-5QylB91SUg7pLf1V_1Gg3qmTC0ckBZgWs35i4FhJS3RoFmXHbRoNQP4/s1600/p2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggL4HqbZCCFCrrzo_l4JoBGvaTHLcNdjlY2YwZk3eZY8v63u-fU0Iqy5YDjSNJfAD6OzXxpfoZiSsZp_6hgiXO-5QylB91SUg7pLf1V_1Gg3qmTC0ckBZgWs35i4FhJS3RoFmXHbRoNQP4/s640/p2.jpg" width="640" /></b></span></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Spread the cooked rice a big bowl. Let the rice cool for a while or else the rice will split while mixing the above tadka. Add the tadka to the rice and mix well. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMQ04Uz4Zm-jDZM5-vPT8PglZMYtNSfH38Hqrh7W3-jce3LHKgmKL6heC0f17XNx2tDYk9cYElU8k2RIvJAFx-imdCMrLc_z4uV2vtkdC79bWsu0eDft4ZdcrkQPuXc5B_EW5fiFcU3xP/s1600/p3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><b><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMQ04Uz4Zm-jDZM5-vPT8PglZMYtNSfH38Hqrh7W3-jce3LHKgmKL6heC0f17XNx2tDYk9cYElU8k2RIvJAFx-imdCMrLc_z4uV2vtkdC79bWsu0eDft4ZdcrkQPuXc5B_EW5fiFcU3xP/s640/p3.jpg" width="640" /></b></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br />
Explore: Puliyogare or Pulihara, Tamarind rice or Khatta chawal or Yellow rice. Visit my channel "therecipeworld" for more recipes and videos.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br />
Print a copy of the recipe Puliyogare or Pulihara, Tamarind rice or Khatta chawal or Yellow rice.</b></span></div>
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com12tag:blogger.com,1999:blog-5898977084001948491.post-84843698036388641532011-05-06T18:41:00.000-07:002014-02-04T09:07:39.645-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com2tag:blogger.com,1999:blog-5898977084001948491.post-59731294164793254862011-04-11T17:49:00.000-07:002012-11-28T07:31:43.187-08:00Chintakaya Kothimera or Tamrind Coriander Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Georgia, Times New Roman, serif;">Chintakaya Kothimera or Tamarind Coriander Chutney is yummy pickle made from Chintakaya Kothimera or Tamarind Coriander Chutney. Chintakaya means dry tamarind. Chintakaya Kothimera or Tamarind Coriander Chutney is sour in taste and very tasty. Pregnant ladies love to have them ....</span></b></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u><strong>Ingredients for </strong><b>Chintakaya Kothimera or Tamrind Coriander Chutney</b><strong>:</strong></u></span></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">Dried Tamarind in salt or Chinta tokku 1 cup</span></strong></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Coriander</b><strong> leaves 1 bunch or 1 cup</strong></span></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">Red Chillies 7</span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">Menthi seeds ½ teaspoon</span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">Mustard seeds 2 teaspoons</span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">Jeera 2 teaspoons</span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">Hing or inguva 2 pinches</span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">Oil 1 table spoon</span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">Salt as needed</span></strong></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u><strong>Preparation for making </strong><b>Chintakaya Kothimera or Tamrind Coriander Chutney</b><strong>:</strong></u></span></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">1. Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds, menthi seeds, jeera, hing and red chillies. When the mustard seeds splutter and pop switch off the stove.</span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">2. In a mixie bowl add the above tadka, tamarind and coriander, add very little water and make it into a soft thick paste.</span></strong><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Explore <span style="text-align: center;">Chintakaya Kothimera or Tamrind Coriander Chutney. For videos of the recipes visit the channel "therecipeworld"</span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: center;">Print the recipe of </span><span style="text-align: center;">Chintakaya Kothimera or Tamrind Coriander Chutney and try at home.</span></span></b></div>
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Sriyahttp://www.blogger.com/profile/06247209593528804643noreply@blogger.com8