tag:blogger.com,1999:blog-32401584288244205542024-03-09T14:24:21.504+05:30Rani's TreatRani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-3240158428824420554.post-69593598750324877292017-04-08T22:21:00.003+05:302017-04-09T16:15:14.613+05:30Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="font-family: "times new roman" , "serif";">Sathu Maavu Laadu | Health
Mix Laddu | Multi Grain Laddu is an age-old recipe made with jaggery | palm jaggery. It is a healthy sweet and can be made with home-ground
or store-bought health mix flour. Last time when I prepared health mix powder,
I have made in large quantity having this laddu preparation in mind. Is recipe,
I’ve used organic brown sugar as sweetner in this recipe and hence this is a
simple recipe made in no time. I know this is the vacation time for kids, so
prepare this healthy snack to treat them during holidays.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT-5V3Z7KOROMoNU3UObramubKoB1SCRWi3imEbGKtQXTVWEGHElvLsFw6baA89-VtZEtbuK7ZrruAA8_d6hdZUfw82j1d3tBiBHWmcaJYHfEdY8JbVT3d89VsOk9180eDWFHAEOjWA/s1600/Laddu+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT-5V3Z7KOROMoNU3UObramubKoB1SCRWi3imEbGKtQXTVWEGHElvLsFw6baA89-VtZEtbuK7ZrruAA8_d6hdZUfw82j1d3tBiBHWmcaJYHfEdY8JbVT3d89VsOk9180eDWFHAEOjWA/s640/Laddu+1.jpg" title="Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu" width="496" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Recipe for </span><span lang="EN-IN" style="font-family: "times new roman" , "serif";">Sathu Maavu Laadu | Sathu Maavu
Urundai | Health Mix Laddu:</span></b><span lang="EN-IN" style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Category: Sweet | Snack<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Preparation time : 30
Minutes <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"> yields –20 to 25 Nos </span><span lang="EN-IN" style="font-family: "times new roman" , "serif";"><o:p></o:p></span></div>
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<b><span lang="EN-IN">Ingredients:<o:p></o:p></span></b></div>
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<ul>
<li>Sathu Maavu | Health
Mix – 2 cups</li>
<li>Sugar – 1 ¼ <span style="font-family: "times new roman" , serif;"> </span><span style="font-family: "times new roman" , serif;">cup</span></li>
<li>Ghee – <span style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: TA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN; mso-fareast-theme-font: minor-fareast;"> <span lang="EN-IN">½ </span></span><span style="font-family: "times new roman" , serif;"> </span><span style="font-family: "times new roman" , serif;">cup or as required</span></li>
</ul>
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<b><span lang="EN-IN" style="font-family: "times new roman" , "serif";">Method:<o:p></o:p></span></b></div>
<ol style="text-align: left;">
<li>Dry roast health mix
powder in a thick bottomed kadai until you get nice aroma, without burning it.
Transfer it to a broad vessel.</li>
<li>
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<span lang="EN-IN" style="font-family: "times new roman" , "serif";">Grind sugar into fine
powder using a mixer grinder and add this to the roasted health mix powder. </span><span style="font-family: "times new roman" , serif;">Mix everything well so
that both blend together evenly</span></div>
</li>
<li><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "times new roman" , serif;">In the mean time, heat
ghee in a kadai.</span></div>
</li>
<li><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "times new roman" , serif;">Add hot ghee over the
mixture and mix everything with a ladle evenly. </span><span style="font-family: "times new roman" , serif;"> </span><span style="font-family: "times new roman" , serif;">Stop adding ghee once when the mixture is
about to stick as we do for puttu mix.</span></div>
</li>
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<span style="font-family: "times new roman" , serif;">Take a handful of the
mix and hold it tight together to form a ball when it is hot.</span></div>
</li>
<li><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "times new roman" , serif;">Do the same for the
rest of the mix.</span></div>
</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFt2SzmnPTIiKcSHKjOrx12VK_8uZzdm3T23BStccaABk7iKeFNz7gNEwXAZ5Y3MayHFJQX0IPu9lOnhTvIAIFR8UeYt0IybWKjfwUKqCzvILj_dWryvHO-6iyTTcSuu5TskRc-ZLpg/s1600/Laddu+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFt2SzmnPTIiKcSHKjOrx12VK_8uZzdm3T23BStccaABk7iKeFNz7gNEwXAZ5Y3MayHFJQX0IPu9lOnhTvIAIFR8UeYt0IybWKjfwUKqCzvILj_dWryvHO-6iyTTcSuu5TskRc-ZLpg/s640/Laddu+3.jpg" title="Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu" width="480" /></a></div>
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<span lang="EN-IN" style="font-family: "times new roman" , "serif";">Your delicious,
healthy Saththu Maavu Urundai is ready to relish!<o:p></o:p></span></div>
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<b><span lang="EN-IN" style="font-family: "times new roman" , "serif";">Note:<o:p></o:p></span></b></div>
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<ul>
<li>Don’t heat the ghee to
the boiling point.</li>
<li>Try to make laddu out
of hot mix quickly, otherwise, it will not hold together.</li>
<li>The shelf life of
laddu will be more than 2 weeks, if stored properly.</li>
<li>I didn’t add any nuts
since I’ve ground a good amount of nuts while making health mix powder.</li>
<li>Sugar amount can be
varied according to your sweet preference.</li>
</ul>
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<span lang="EN-IN" style="color: #262626; font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%;">Tags: Sathu Maavu Laddu
recipe, Festival recipes, Indian Sweet recipes, Easy sweet recipes, Diwali
recipes, Gokulashtami recipes, Krishna Jayanthi recipes, Health Mix recipes, Millet
recipes, How to make laddu using health mix powder?, Maavu Urundai recipe, Sathu
Maavu Urundai Recipe, Healthy sweet recipe, Siru thaaniya urundai recipe<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-14307978148908349082016-09-04T19:43:00.000+05:302016-09-04T20:28:28.672+05:30Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times new roman" , "serif";">Happy
Vinayaka Chathurthi to everyone…<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif";">Pineapple
Stuffed Rice Dumpling | Pineapple Poorana
Kolukattai was in my to-do list for a long time. For this Vinayaka Chathurthi, I
had planned to post many kolukattai recipes. But everything gets end up at the
planning stage itself. Somehow today I’ve pushed myself to prepare this pineapple
kolukattai to post before Ganesh
Chathurthi which falls on 5<sup>th</sup> September, 2016.</span></div>
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<a href="https://3.bp.blogspot.com/-edRr5zcHc7Y/V8woyhOdPdI/AAAAAAAACdM/tlQ4-LCaMcARDa42Ptj7BTSjZnHKvjI-wCLcB/s1600/PPK%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://3.bp.blogspot.com/-edRr5zcHc7Y/V8woyhOdPdI/AAAAAAAACdM/tlQ4-LCaMcARDa42Ptj7BTSjZnHKvjI-wCLcB/s640/PPK%2B1.jpg" title="Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai" width="480" /></a></div>
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<span style="font-family: "times new roman" , "serif";">Coming
to the recipe, we know poorana
kolukattai can be made of varieties of pooranam. I like this one very much not only b’cos pineapple
is my favourite fruit but the unique taste & flavour of pineapple make
these dumplings, something distinctive & more delicious. In this recipe, I’ve
used sugar instead of jaggery to retain the colour & flavour of pineapple.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";">You
can check out other <b><a href="http://ranistreat.blogspot.in/search/label/Kolukattai" target="_blank">Kolukattai Recipes Here</a>. </b><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif";"><b><br /></b></span></div>
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<b><span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Recipe for </span></b><b><span style="font-family: "times new roman" , "serif";">Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai:</span></b><b><span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<b><span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"> </span></b><span style="color: #222222; font-family: "times new roman" , serif; text-indent: 78pt;">Cuisine : Indian</span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Category: Festival Recipe | Snack<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Preparation time : 15 Minutes <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 20 Minutes<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , serif; text-indent: 0.5in;"> </span><span style="color: #222222; font-family: "times new roman" , serif; text-indent: 0.5in;">yields –12-15 Nos</span><span style="font-family: "times new roman" , "serif";"> <o:p></o:p></span></div>
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<a href="https://4.bp.blogspot.com/-ii3J7TpcP8A/V8wpIXHZFrI/AAAAAAAACdQ/EnvipC7-7A0eYRdzsG8g171zIOFKLwikwCLcB/s1600/PPK%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://4.bp.blogspot.com/-ii3J7TpcP8A/V8wpIXHZFrI/AAAAAAAACdQ/EnvipC7-7A0eYRdzsG8g171zIOFKLwikwCLcB/s640/PPK%2B4.jpg" title="Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai" width="480" /></a></div>
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<b><span style="font-family: "times new roman" , "serif";">Ingredients:<o:p></o:p></span></b></div>
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<ul>
<li><span style="font-family: "times new roman" , serif;">Rice
flour – 1 cup</span></li>
<li><span style="font-family: "times new roman" , serif;">Gingelly
oil – 1 tbsp</span></li>
<li><span style="font-family: "times new roman" , serif;">Sugar
– ½ cup</span></li>
<li><span style="font-family: "times new roman" , serif;">Pineapple
(chopped) – 1 cup</span></li>
<li><span style="font-family: "times new roman" , serif;">Cardamom
powder – 1 tsp</span></li>
<li><span style="font-family: "times new roman" , serif;">Ghee
– 1 tbsp</span></li>
<li><span style="font-family: "times new roman" , serif;">Salt
to taste</span></li>
</ul>
<b style="text-align: justify;"><span style="font-family: "times new roman" , "serif";">Method:</span></b><br />
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<b><span style="font-family: "times new roman" , "serif";">For
outer dough (</span></b><b><span lang="TA" style="font-family: "latha" , "sans-serif"; font-size: 9.0pt; line-height: 115%;">மேல்</span></b><b><span lang="TA" style="font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%;"> </span></b><b><span lang="TA" style="font-family: "latha" , "sans-serif"; font-size: 9.0pt; line-height: 115%;">மாவு</span></b><b><span style="font-family: "times new roman" , "serif";">)</span></b><b><span lang="TA" style="font-family: "latha" , "sans-serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: Latha; mso-bidi-language: TA; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: "Times New Roman";">:</span></b><b><span style="font-family: "times new roman" , "serif"; mso-bidi-font-family: Latha; mso-bidi-language: TA; mso-bidi-theme-font: minor-bidi;"><o:p></o:p></span></b></div>
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<ol>
<li><span style="font-family: "times new roman" , serif;">Take
a pan with 1 ½ cups of water with 1 tbsp of gingelly oil & little salt</span><span style="font-family: "times new roman" , serif;"> </span><span style="font-family: "times new roman" , serif;">and bring it to rolling boil.</span></li>
<li><span style="font-family: "times new roman" , serif; text-align: justify;">Take
a wide mouthed bowl, put the rice flour ,
add the boiling water slowly to the rice flour, stirring quickly with a
whisk. Stop adding water when it reaches the correct consistency.</span></li>
<li><span style="font-family: "times new roman" , serif; text-align: justify;">Allow
it to cool. Then knead the dough by applying some oil on your palm and keep it
covered in wet cloth. Let it sit for 10 minutes.</span></li>
</ol>
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<b><span style="font-family: "times new roman" , "serif";">For
Filling (</span></b><b><span lang="TA" style="font-family: "latha" , "sans-serif"; font-size: 9.0pt; line-height: 115%;">பூரணம்</span></b><b><span style="font-family: "times new roman" , "serif";">)</span></b><b><span lang="TA" style="font-family: "latha" , "sans-serif"; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: Latha; mso-bidi-language: TA; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: "Times New Roman";">:</span></b><b><span style="font-family: "times new roman" , "serif"; mso-bidi-font-family: Latha; mso-bidi-language: TA; mso-bidi-theme-font: minor-bidi;"><o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="font-family: "times new roman" , serif;">In
a pan, add ghee & sauté the finely chopped pineapple pieces till pineapple
becomes tender.</span></li>
<li><span style="font-family: "times new roman" , serif;">Add
sugar and stir till both pineapple & sugar some together like a ball.</span></li>
<li><span style="font-family: "times new roman" , serif;">Add
cardamom powder and mix well & switch off.</span></li>
</ol>
<b style="text-align: justify;"><span style="font-family: "times new roman" , "serif";">For
making Kozhukattai:</span></b><br />
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: "times new roman" , serif;">Make
small balls out of rice flour dough and pineapple stuffing.</span></li>
<li><span style="font-family: "times new roman" , serif;">Take
a rice flour dough ball and by applying oil on hand ,flatten it to form like a
small bowl (</span><span lang="TA" style="font-family: "latha" , sans-serif; font-size: 9pt; line-height: 115%;">சொப்பு</span><span lang="TA" style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%;">/</span><span lang="TA" style="font-family: "latha" , sans-serif; font-size: 9pt; line-height: 115%;">கிண்ணம்</span><span style="font-family: "times new roman" , serif;">).
Keep the stuffing inside and cover this stuffing with the rice dough by gently
stretching the edges of the dough so that the filling should get covered
completely. Repeat the process for rest of the dough also.</span></li>
<li><span style="font-family: "times new roman" , serif;">If
you find making kozhukattai in this shape difficult, you can make it in semi
circular form. Flatten the rice dough on a plastic sheet/ banana leaf greased
with oil , place the stuffing at the
centre, then fold the plastic sheet/banana leaf so that the kozhukattai gets
folded at the centre. Seal the edges properly to ensure the stuffing does not
come out.</span></li>
</ol>
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<a href="https://4.bp.blogspot.com/-SERaNH7SMGQ/V8wpwtxmMnI/AAAAAAAACdU/VkOfBnH0BiA3oVAfcZdkBBd2So9iCVX7wCLcB/s1600/PPK%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://4.bp.blogspot.com/-SERaNH7SMGQ/V8wpwtxmMnI/AAAAAAAACdU/VkOfBnH0BiA3oVAfcZdkBBd2So9iCVX7wCLcB/s640/PPK%2B2.jpg" title="Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai" width="480" /></a></div>
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<span style="font-family: "times new roman" , "serif";">Steam
the kozhukattais for about 15 minutes and give a standing time for about 5
minutes. Delicious Pineapple Poorana Kozhukattais are ready for Pooja!!<o:p></o:p></span></div>
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<a href="https://2.bp.blogspot.com/-HxdMHhjzHt4/V8wp7WKKPqI/AAAAAAAACdY/ZzbCfZ4e9lEKG7NCETYTqVWLgJerAji1ACLcB/s1600/PPK%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://2.bp.blogspot.com/-HxdMHhjzHt4/V8wp7WKKPqI/AAAAAAAACdY/ZzbCfZ4e9lEKG7NCETYTqVWLgJerAji1ACLcB/s640/PPK%2B3.jpg" title="Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai" width="480" /></a></div>
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<span style="font-family: "times new roman" , "serif";"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: "times new roman" , "serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: "times new roman" , serif;">Be
very careful while adding water to the flour because water quantity will vary
depending on the quality of rice used for making flour.</span></li>
<li><span style="font-family: "times new roman" , serif;">Rice
flour dough should be kneaded well by applying oil so that it should be soft
and pliable. Otherwise the outer layer will get cracked or sometimes, becomes
hard.</span></li>
<li><span style="font-family: "times new roman" , serif;">You
can use jaggery instead of sugar but both colour & flavour will get
changed.</span></li>
<li><span style="font-family: "times new roman" , serif;">Increase
or decrease sugar depending on the tartness of pineapple.</span></li>
<li><span style="font-family: "times new roman" , serif;">Pineapple
essence & yellow food colour can be used which are purely optional. If you add essence, then cardamom powder can be skipped..</span></li>
</ul>
<br />
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</div>
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<span style="font-family: "times new roman" , "serif";"><span style="font-size: x-small;">Tags:
Vinayaka Chathurthi recipes, Pillayar sathurthi festival recipes, Kolukattai
recipes, How to prepare stuffed dumplings? How to use Pineapple as stuffing in
kozhukattai?, Fruit poorana kolukattai recipe, Fruit stuffed rice dumplings,
Annaasi pasha kolukattai recipe, Pillayar chathurthi kolukattai recipes</span><o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-62677073724440794602016-08-21T15:05:00.000+05:302016-08-21T15:05:54.541+05:30Adyar Ananda Bhavan Style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Adyar Ananda Bhavan style Bittergourd Chips|
Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies is an oil fried snack made
with bitter gourd. Kids would love to eat while preparing bitter gourd this way
as they tend to avoid this wonder veggie all because of its bitterness. I
prepare this chips not very often but may be when I get bored with the regular
side dish and crave for something fried. It can also be stored in an air tight
container for 2 to 3 days.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-qtLMz204TvM/V7lz5JQFZsI/AAAAAAAACco/TD6N7_Zf4DAzZUcmcAu63cqF1sMv0ycfwCLcB/s1600/BG%2Bchips%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://4.bp.blogspot.com/-qtLMz204TvM/V7lz5JQFZsI/AAAAAAAACco/TD6N7_Zf4DAzZUcmcAu63cqF1sMv0ycfwCLcB/s640/BG%2Bchips%2B2.jpg" title="Adyar Ananda Bhavan Style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies" width="514" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Adyar Ananda Bhavan style
Bittergourd Chips | Pakarkaai Chips | Healthy Recipes:<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian|
South Indian<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Category: Snack | Side
Dish<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation time :10
Minutes <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 20
Minutes<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Serves – 2<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-1DzirKUwtUQ/V7l0BnYj_sI/AAAAAAAACcs/cyJpxUsBEvEuirgILEkLslYqM2C2dXVBwCLcB/s1600/BG%2Bchips%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://3.bp.blogspot.com/-1DzirKUwtUQ/V7l0BnYj_sI/AAAAAAAACcs/cyJpxUsBEvEuirgILEkLslYqM2C2dXVBwCLcB/s640/BG%2Bchips%2B3.jpg" title="Adyar Ananda Bhavan Style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies" width="460" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Bitter Gourd (cut into thin slices) – 1 cup</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Besan flour | Kadalai Maavu – 3 tbsp</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Rice flour | Arisi Maavu – 2 tbsp</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Red chilli powder – 1 tbsp</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Turmeric powder – ½ tsp</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Ajwain | Omam (crushed) – ½ tsp</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Fennel (crushed) – ½ tsp</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">White sesame seeds | Ellu – 1 tbsp</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Salt to taste</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Oil – For deep frying</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Wash bitter gourd in running water and cut
into thin slices & keep aside.</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">In a mixing bowl, add all the ingredients
except bitter gourd & oil and mix everything well.</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">To this add the bitter gourd slices and mix.
Drizzle few drops of water and make sure that the powders just coat the bitter
gourd slices.</span></li>
<li><span style="background-color: white; color: #222222; font-family: "Times New Roman", serif; text-align: justify;">In a broad kadai, add enough oil and heat.</span></li>
<li><span style="background-color: white; color: #222222; font-family: "Times New Roman", serif; text-align: justify;">Once the oil is hot, take a handful of bitter
gourd slices and drop one by one in the oil. Stop adding the slices once the
slices spread evenly in the oil.</span></li>
<li><span style="background-color: white; color: #222222; font-family: "Times New Roman", serif; text-align: justify;">After 2 minutes, just turn them around and fry
in medium high flame.</span></li>
<li><span style="background-color: white; color: #222222; font-family: "Times New Roman", serif; text-align: justify;">Once bitter gourd slices become ¾ th cooked, bring
down the flame to medium low and fry till the chips become crispy & golden
brown in colour.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4hnUMl3pHnf1qBoLwmSITC8WArL25FVIsLV4zmQ1ca8LRkBARAgqq-Zb-PD9_V1noZEY5jP1nhC1mZqEFT4UG6HKeU5mf6psrX6CrdNSnY3y3kBxSsAsOChw7Xms_EUPuyHeM42fbg/s1600/BG+chips+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4hnUMl3pHnf1qBoLwmSITC8WArL25FVIsLV4zmQ1ca8LRkBARAgqq-Zb-PD9_V1noZEY5jP1nhC1mZqEFT4UG6HKeU5mf6psrX6CrdNSnY3y3kBxSsAsOChw7Xms_EUPuyHeM42fbg/s640/BG+chips+1.jpg" title="Adyar Ananda Bhavan Style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Healthy, Crispy Bitter Gourd Chips are ready
to munch on during meal time or snack time.<o:p></o:p></span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Note:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Try to select tender bitter gourd and make
thin slices as much as possible.</span></li>
<li><span style="color: #222222; font-family: "Times New Roman", serif;">Don’t keep the flame high at the final stage
as the chips will become darker in colour.</span></li>
</ul>
<br />
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<br /></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Tags: Recipe for making Adyar Ananda Bhavan
style Bittergourd Chips, Pakarkaai Chips recipes, Bitter gourd crispies, A2B
Bitter gourd chips, Healthy<b> </b>snack Recipes, How to prepare Adyar Ananda
Bhavan style Bittergourd Chips at home?, Bitter gourd recipes, Pavakkai
recipes, Diabetic friendly recipes, Karela chips recipe<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-43518267709422509052016-06-05T16:24:00.000+05:302016-06-05T16:30:36.855+05:30Dry Gulab Jamun | Sukha Gulab Jamun<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif";">Dry
Gulab Jamun | Sukha Gulab Jamun is nothing but a gulab jamun without sugar
syrup. We can prepare jamuns following any recipe with khoya, paneer, bread or even ready-made gulab
jamun mix. I prefer these dry jamuns as they lack the sugar loaded syrup. By this
way we can satisfy our sweet tooth by indulging in jamuns with less sugar
compared to our regular jamuns. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif";">Today
I’ve used the MTR Gulab Jamun mix because I wanted to make something quick. At
the same time, it had to be sweet for 2 reasons. One, my son’s b’day and the
other one, to break the silence in this space for so many months! <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-zXY_BJgOqWY/V1QC1afybVI/AAAAAAAACa8/NfTvsJmTiwgUAvByUIJaA9SZ7oO03v71ACLcB/s1600/Dry%2Bjamun%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://2.bp.blogspot.com/-zXY_BJgOqWY/V1QC1afybVI/AAAAAAAACa8/NfTvsJmTiwgUAvByUIJaA9SZ7oO03v71ACLcB/s640/Dry%2Bjamun%2B2.jpg" title="Dry Gulab Jamun | Sukha Gulab Jamun" width="478" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif";">Let
us go for the recipe.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif";">Check
out the recipe for <b><a href="http://ranistreat.blogspot.in/2013/10/sweet-potato-gulab-jamun-shakarkandi.html" target="_blank">Sweet Potato Gulab Jamun here</a></b>.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Recipe for </span></b><b><span style="font-family: "times new roman" , "serif";">Dry Gulab Jamun | Sukha Gulab
Jamun Using Instant Jamun Mix</span></b><b><span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"> </span></b><span style="color: #222222; font-family: "times new roman" , serif; text-indent: 78pt;">Cuisine : Indian</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Category: Dessert<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Preparation time : 10 Minutes <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 20 Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin-left: .5in; text-align: justify; text-indent: .5in;">
<span style="color: #222222; font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"> yields –20-25 jamuns</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-HMwCJOOQrgQ/V1QDGAKuarI/AAAAAAAACbE/aTHt_F5EMvMP6YGQHb0nXCaTKMQKHnuzQCLcB/s1600/Dry%2Bjamun%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://1.bp.blogspot.com/-HMwCJOOQrgQ/V1QDGAKuarI/AAAAAAAACbE/aTHt_F5EMvMP6YGQHb0nXCaTKMQKHnuzQCLcB/s640/Dry%2Bjamun%2B3.jpg" title="Dry Gulab Jamun | Sukha Gulab Jamun" width="544" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: "times new roman" , "serif";">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: "times new roman" , serif;">Gulab
jamun mix – 1 cup</span></li>
<li><span style="font-family: "times new roman" , serif;">Sugar-
1 cup</span></li>
<li><span style="font-family: "times new roman" , serif;">Water
– 1 cup</span></li>
<li><span style="font-family: "times new roman" , serif;">Cardamom
powder – 1 tbsp</span></li>
<li><span style="font-family: "times new roman" , serif;">Rose
essence – 1 tsp</span></li>
<li><span style="font-family: "times new roman" , serif;">Oil
– to deep fry</span></li>
<li><span style="font-family: "times new roman" , serif;">Powdered
sugar| desiccated coconut – as required</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: "times new roman" , "serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: "times new roman" , serif;">Measure
the jamun mix. Add in a broad dry mixing vessel. Break any lumps in the mix. Measure
¼ cup water and add this little by little to the jamun mix. Gently mix the
powder with the water to form a smooth dough.</span></li>
<li><span style="font-family: "times new roman" , serif;">Make
smooth, small balls out of this dough and keep them aside.</span></li>
<li><span style="font-family: "times new roman" , serif;">In
a heavy bottom pan, add sugar and water. Bring it to boil while stirring in between.
Make the sugar syrup in ½ </span><span style="font-family: "times new roman" , serif;"> </span><span style="font-family: "times new roman" , serif;">string
consistency, add cardamom powder and keep it aside. When the sugar syrup is
warm, add drops of rose essence.</span></li>
<li><span style="font-family: "times new roman" , serif;">Heat
oil in a deep bottomed kadai. Once the oil gets heated, turn the flame to
simmer and add the jamuns carefully in a single layer. Don’t overcrowd them in
the oil.</span></li>
<li><span style="font-family: "times new roman" , serif;">Fry
the jamuns till they become golden brown and the sizzling sound subsides.</span></li>
<li><span style="font-family: "times new roman" , serif;">Take
out these jamuns and dump them in the sugar syrup while it is hot.</span></li>
<li><span style="font-family: "times new roman" , serif;">Repeat
the procedure for rest of the batch.</span></li>
<li><span style="font-family: "times new roman" , serif;">Allow
the jamuns to soak in the sugar syrup atleast for an hour.</span></li>
<li><span style="font-family: "times new roman" , serif;">Check
for the jamuns get soften inside with the tinge of sugar syrup.</span></li>
<li><span style="font-family: "times new roman" , serif;">Take
out the jamuns from the sugar syrup, roll them in desiccated coconut or powdered
sugar.</span></li>
<li><span style="font-family: "times new roman" , serif; text-indent: 0.5in;">Refrigerate,
arrange them in a serving plate </span><span style="font-family: "times new roman" , serif; text-indent: 0.5in;"> </span><span style="font-family: "times new roman" , serif; text-indent: 0.5in;">&
enjoy!!!</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-nhzDlfjsXNA/V1QDNRkKdyI/AAAAAAAACbM/A3InN9in3R8o9EFa97QrvQfvFYFo450FwCLcB/s1600/Dry%2Bjamun%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://4.bp.blogspot.com/-nhzDlfjsXNA/V1QDNRkKdyI/AAAAAAAACbM/A3InN9in3R8o9EFa97QrvQfvFYFo450FwCLcB/s640/Dry%2Bjamun%2B1.jpg" title="Dry Gulab Jamun | Sukha Gulab Jamun" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: "times new roman" , "serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: "times new roman" , serif;">If
you find the dough becomes watery or the jamun gets broken in the oil, add some
ready mix/ Maida.</span></li>
<li><span style="font-family: "times new roman" , serif;">Add
the fried jamuns when the sugar syrup is hot.</span></li>
<li><span style="font-family: "times new roman" , serif;">I
didn’t use powdered sugar as I’ve got sugar with tiny crystals. This rolling
part in powdered sugar, you can avoid if you want still less sugar. Usually I
skip this!</span></li>
<li><span style="font-family: "times new roman" , serif;">I
always prefer brownish jamuns, if you want you can take out while it is golden
brown in colour. But ensure that the jamuns get cooked completely before taking
out.</span></li>
</ul>
<br />
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<span style="color: #404040; font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%; text-align: left; text-indent: 0.5in;"><br /></span></div>
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<span style="color: #404040; font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%; text-align: left; text-indent: 0.5in;">Tags: easy diwali sweet recipe, Dry Gulab jamun recipe, Bengali sweet
recipe, Gulab jamun using instant jamun mix, Recipe for sukha gulab jamun, how
to make gulab jamun using ready mix?, other ways of making gulab jamun, gulab
jamun recipe with ready to make powder, Dry gulab jamun with MTR gulab jamun
mix powder</span><span style="color: #222222; font-family: "times new roman" , serif; text-indent: 0.5in;"> </span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-7137587441847673312015-11-30T20:23:00.002+05:302015-12-22T20:37:28.010+05:30Instant Mudakathan Keerai Dosa | Balloon Vine leaves Crepe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Instant Mudakathan Keerai Dosa | Balloon Vine leaves Crepe is a
healthy dosa made by mixing idli batter with mudakathan keerai puree.
Mudakathan keerai is well known for its medicinal properties in healing bone
related deseases. The traditional recipe of mudakathan keerai dosa is different
from this instant recipe. I’ll share that one also in future. <o:p></o:p></span></div>
<br />
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Now we go for this Instant Mudakathan Dosa recipe...</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--Z-2ospBmew/Vlxh7ozGC4I/AAAAAAAACW0/bz5v9kwXcjY/s1600/dosa%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/--Z-2ospBmew/Vlxh7ozGC4I/AAAAAAAACW0/bz5v9kwXcjY/s640/dosa%2B3.jpg" width="480" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span><b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Instant Mudakathan Keerai Dosa | Balloon Vine leaves Crepe:</span></b></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"> </span></b><span style="color: #222222; font-family: 'Times New Roman', serif; text-indent: 78pt;">Cuisine : Indian|
South Indian</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Category:
Breakfast|Dinner<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation time : 10
Minutes <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 20
Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">yields –10 dosas
(medium size) <o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-rJSGT59-o08/VlxiJFHi8wI/AAAAAAAACW8/2dQSABZ2Wc0/s1600/Dosa%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-rJSGT59-o08/VlxiJFHi8wI/AAAAAAAACW8/2dQSABZ2Wc0/s640/Dosa%2B1.jpg" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Fermented Idli batter – 2 cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Mudakathan keerai - 1 cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Water – as required</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Sesame oil | Nallennei – as required</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Clean mudakathan keerai, pluck only the leaves
& wash </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">in enough water for about 3
times.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Drain the leaves and grind to a fine paste in
a mixer grinder. Transfer it to a container.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add the fermented</span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">batter to the same container & combine everything
very well. Add water, if required, to make </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">a dosa batter consistency.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">To prepare dosa, heat a iron|non-stick dosa
pan.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Mix the batter well with a ladle. Take a
ladleful of batter and pour on the hot dosa pan and spread the batter in
circular pattern.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Drizzle some oil over the dosa, cover with a
lid and cook in medium flame.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">After 2 minutes, open the lid, check for the
doneness and transfer the dosa on to a serving plate.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipO6iBZviwaa75risp7zOU442E4l7Q3fBqDaGa709mDHP4F6_mza8u8ouDtRdai-esinHwzVPfRgxjybWYXhRsq_CnhFh3LVpgZqX9J7jpnIxMdYpdIdCe9Av5yodROgoFK_QVQMYVNw/s1600/dosa+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipO6iBZviwaa75risp7zOU442E4l7Q3fBqDaGa709mDHP4F6_mza8u8ouDtRdai-esinHwzVPfRgxjybWYXhRsq_CnhFh3LVpgZqX9J7jpnIxMdYpdIdCe9Av5yodROgoFK_QVQMYVNw/s640/dosa+2.jpg" width="480" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Healthy, tasty, colourful Instant Mudakathan Keerai Dosa is ready to eat. You can serve
this keerai dosa with any chutney of your choice. <o:p></o:p></span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Note:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Idli batter quantity may be varied as per your
choice.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">It is not advisable to store dosa batter in
the refrigerator after mixing mudakathan keerai paste. So, use the idli batter
accordingly to finish the batter immediately.</span></li>
</ul>
<br />
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<br /></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">Tags: </span><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Mudakathan keerai </span><span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">Dosa recipe, </span><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Balloon Vine leaves </span><span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">Crepe, M</span><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">udakathan keerai</span><span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;"> dosa recipe, South
Indian breakfast ideas, Healthy Breakfast recipe, Healthy Breakfast ideas,
Healthy greens recipes, Diabetic friendly recipes, Dosa varieties, Herbal dosa
batter using </span><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Balloon Vine leaves</span><span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">, South Indian breakfast using medicinal greens, Health
benefits of </span><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Balloon Vine leaves</span><span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">, Medicinal greens recipes<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-47795946262680726042015-10-30T19:49:00.002+05:302015-10-30T19:50:37.844+05:30Kathirikkai Kothsu | Brinjal Gothsu | Easy Brinjal Gothsu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Kathirikkai
Kothsu | Brinjal Gothsu is a South Indian side dish | dip using eggplants|brinjals as a main ingredient to serve as a side dish for idli, dosa,
pongal, etc. I like this gothsu with hot steaming idlies or with sponge dosas
rather than with any other stuff. The recipe is quite simple; I made it simpler
by using pressure cooker. I prefer to
prepare this “ÖPOS” brinjal kothsu with fresh, tender brinjals. I’ve used Vellore brinjals
in this recipe which are soft, tender & fleshy. <o:p></o:p></span></div>
<br />
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Here
we go for the recipe.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-65t20HwLi5w/VjN6Oewme4I/AAAAAAAACVw/jKrJZKTKqjg/s1600/kotsu%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-65t20HwLi5w/VjN6Oewme4I/AAAAAAAACVw/jKrJZKTKqjg/s640/kotsu%2B1.jpg" title="Recipe for Kathirikkai Kothsu | Brinjal Gothsu | Easy Gothsu Recipe:" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Kathirikkai Kothsu | Brinjal Gothsu | </span></b><span style="background-color: transparent; text-align: left;"><span style="color: #222222; font-family: Times New Roman, serif;"><b>Easy Gothsu Recipe</b></span></span><b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">:</span></b></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian| South Indian<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Category: Side Dish<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation time :5 Minutes <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 15 Minutes<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Serves – 2<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3FZMH0W901E/VjN6XzyUNGI/AAAAAAAACV4/LFflq-eG4EU/s1600/kotsu%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://1.bp.blogspot.com/-3FZMH0W901E/VjN6XzyUNGI/AAAAAAAACV4/LFflq-eG4EU/s640/kotsu%2B2.jpg" title="Recipe for Kathirikkai Kothsu | Brinjal Gothsu | Easy Gothsu Recipe:" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Brinjal
(cut into small cubes) – 1 cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Onion
(finely chopped) – 1 No.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Green
chilli (slitted) – 1 No.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Tomatoes
(finely chopped) – ½ </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">- ¾ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Sambar
powder – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Turmeric
powder – ½ tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Salt
to taste</span></li>
</ul>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">For seasoning:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Oil
– 1 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Mustard
– 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Jeera|Cumin
seeds – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Curry
leaves - few</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JUOICR_NVA4/VjN6iT7mk-I/AAAAAAAACWA/nW-wOqPiJz4/s1600/kotsu%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-JUOICR_NVA4/VjN6iT7mk-I/AAAAAAAACWA/nW-wOqPiJz4/s640/kotsu%2B3.jpg" title="Recipe for Kathirikkai Kothsu | Brinjal Gothsu | Easy Gothsu Recipe:" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Wash
brinjals and cut into small cubes. Transfer to a bowl with water.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In
a pressure cooker, heat oil and season with the items given “For seasoning”.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add
green chilli and sauté for a minute.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add
the finely chopped onion and sauté till it becomes translucent.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add
the tomatoes and sauté till they become mushy.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add
the brinjal and sauté</span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">until the skin
colour changes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add
the masala powders and mix everything well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add
the required salt and a cup of water.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Close
the lid and pressure cook for 4 whistles in simmer.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Open
the lid once the pressure subsides and mash the contents with a wooden masher.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Transfer
to a serving bowl.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVzio1JbXckOBKaMdccltMDdLzPOu16dnz1dfw1DbT0dSXIa8ctv4nGo94LFrHnDwZUScnDlapX0o3a8bYHwE9b0NU-jdW86KsqlVrLuMlVjByTQwIR8cloe0a3bRZv3HuYZLgZEDjg/s1600/kotsu+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVzio1JbXckOBKaMdccltMDdLzPOu16dnz1dfw1DbT0dSXIa8ctv4nGo94LFrHnDwZUScnDlapX0o3a8bYHwE9b0NU-jdW86KsqlVrLuMlVjByTQwIR8cloe0a3bRZv3HuYZLgZEDjg/s640/kotsu+4.jpg" title="Recipe for Kathirikkai Kothsu | Brinjal Gothsu | Easy Gothsu Recipe:" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Spicy,
creamy kathirikai kothsu is ready to enjoy with hot steaming idlies.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Always
use fresh, fleshy brinjals to get creamy gotsu.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">If
you prefer more tanginess in the dish, tamarind juice can be added at the end.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Mash
the kothsu when it is hot.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">I
like to mash the kotsu coarse like the way shown in the pic.</span></li>
</ul>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #0d0d0d; font-family: 'Times New Roman', serif; font-size: 9pt;">Tags: Kathirikkai kothsu
recipe, Brinjal kothsu recipe, Brinjal Gothsu recipe, Velur kathirikaai recipe,
Velur Mullu kathirikkai recipe, How to prepare kathirkai kothsu in pressure
cooker?,</span><span style="color: #0d0d0d; font-family: 'Times New Roman', serif; font-size: 9pt;"> </span><span style="color: #0d0d0d; font-family: 'Times New Roman', serif; font-size: 9pt;">OPOS brinjal kothsu, Easy
brinjal kothsu recipe, side dish for idli, side dish for dosa, side dish for
Ven Pongal, Side dish for kolukattai</span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-65719005601178495022015-10-29T21:25:00.000+05:302015-10-30T15:49:15.873+05:30Instant Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Murukku | Chakli is a traditional
Indian snack made during festivals like Diwali, Krishna Jayanthi,etc I’m sure
everyone has nostalgic memories related to Deepavali sweets & savouries
and one among them is murukku. Now-a-days, we too try to replicate things for
festivals like our moms but it is very difficult to do everything from scratch
as our moms & grand moms did those days. Ofcourse lot of readymade flours
available to help us in this fast world. I don’t dare to buy those to do
experiments. But readymade idiyappam flour is the one which I keep stock always
for preparing idiyappam for our dinner. Once I tried the murukkus with idiyappam flour and they were so light,
crisp & soft. From then on, I tried so many times with different brands
& every time it came out well. It is a fool proof recipe<i>, </i>even the
beginners can try without any fear.<o:p></o:p></span><br />
<span style="color: #222222; font-family: 'Times New Roman', serif;">Let us move on to the recipe!</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpnMwZvnD2paGWGbfkP_4mGWrnpd6yCQwoCwOmbW0X8X9UK1OeCqm3teKN-vrpkYqeD029hDSwdtsQhLmNVi8J0Z8fgwyhzD4g-vhmHVhKTopqmADYn5f0gKkxqdta0qx-MPl3t_SAA/s1600/Idiyappa+murukku+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpnMwZvnD2paGWGbfkP_4mGWrnpd6yCQwoCwOmbW0X8X9UK1OeCqm3teKN-vrpkYqeD029hDSwdtsQhLmNVi8J0Z8fgwyhzD4g-vhmHVhKTopqmADYn5f0gKkxqdta0qx-MPl3t_SAA/s640/Idiyappa+murukku+1.jpg" title="Instant Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Recipe for Murukku|Chakli
using Idiyappam Flour| Easy Diwali Recipes:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cuisine
: Indian| South Indian<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Category:
Snack<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Preparation
time : 10 Minutes <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cooking
time : 25 Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">yields – 12-15 (medium size)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Idiyappam Flour</span><b style="color: #222222; font-family: "Times New Roman", serif;"> </b><span style="color: #222222; font-family: 'Times New Roman', serif;">– 1 cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Roasted gram dhal| Pottukadalai powder
– ¼ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Butter (at room temperature) – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">White sesame seeds </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">or Jeera – 1 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Salt </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">to taste</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Oil – for frying</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Water – as needed</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RYE4H5LxcJk/VjI_7z18BjI/AAAAAAAACVY/TCbSelkZQSw/s1600/Idiyappa%2Bmurukku%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-RYE4H5LxcJk/VjI_7z18BjI/AAAAAAAACVY/TCbSelkZQSw/s640/Idiyappa%2Bmurukku%2B3.jpg" title="Instant Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Heat 2 cups of water in a sauce pan.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Dry muruku press with star hole and a
flat laddle .Grease both with little oil and keep ready.</span></li>
<li><span style="background-color: transparent; color: #222222; font-family: 'Times New Roman', serif; text-align: left;">In the mean time, heat oil in a broad kadai.</span></li>
<li><span style="background-color: transparent; color: #222222; font-family: 'Times New Roman', serif; text-align: left;">Sieve idiyappam flour and transfer it
into a mixing bowl.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Powder pottukadalai in a mixer and
sieve. Measure ¼ cup powder and add it to the idiyappam flour. Add salt and jeera|sesame seeds and mix everything well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add butter and mix well with your
hands. Then add hot water little by little and knead into a soft dough.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Divide the dough into equal cylinders
and place one in the murukku press. Squeeze the dough on the back of the
greased ladle in circular pattern.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Gently slide this into the hot oil and
wait for 2 minutes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">When you see the murukku becomes firm
in texture, transfer it to the other side and cook till the oil sound stops.
Take out and keep on the paper towel.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Store in an air tight container once
they completely cool.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RV8Z2_NEtwo/VjJACJEWONI/AAAAAAAACVg/sEuo4eisj4k/s1600/Idiyappa%2Bmurukku%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-RV8Z2_NEtwo/VjJACJEWONI/AAAAAAAACVg/sEuo4eisj4k/s640/Idiyappa%2Bmurukku%2B2.jpg" title="Instant Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Soft & crispy murukku is ready for
Diwali! <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Don’t add roasted gram dhal powder
more than the quantity mentioned.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">These murukkus tend to drink oil as we
are adding hot water in the recipe. Keeping the chaklis on paper towel for
sometime helps in draining the extra oil.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Don’t trun the murukkus as soon as you
drop in the oil because that will make the murukku to break.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">I’ve tried chaklis with these brands-“Priyam
& Double Horse idiyappam flour”.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">You can add chilli powder, asafoetida
as per your choice.</span></li>
</ul>
<span style="background-color: white; color: #0d0d0d; font-family: 'Times New Roman', serif; font-size: 9pt; text-align: justify;">Tags: Murukku recipe,
Easy Chakli recipe, Deepavali recipes, easy Diwali Recipes, Murukku with
idiyappam flour, Deepavali Savory
recipes, Easy snack recipes, How to prepare
murukku using idiyappam flour?, Murukku with idiyappam flour & pottukadalai
powder</span></div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-34371651651921978612015-09-14T20:57:00.001+05:302015-09-14T21:17:54.331+05:30Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Pillayarpatti Modhakam | Mothagam is a
steamed sweet rice dumpling prepared as Prasadam in Vinayakar temples,
especially in Pillayarpatti. Pillayarpatti is famous for the rock cut temple
and Karpaga Vinayakar is the main deity there.
<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">In Karaikudi, we call these
sweetened balls as modhakam but most of
the people refer Poorana Kolukattai aka Stuffed sweet dumplings as modhakam.
Whatever it may be, Pillayar likes all varieties of kolukattais; so we can
prepare both plain & stuffed kolukattais for forth coming Vinayaka
Chathurthi festival.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">I’ve already posted the recipe for
Thengai Poorana Kozhukattai, Spicy Pidi Kolukattai & Karupatti pidi
kozhukattai & White Channa Sundal as Ganesh Chathurthi Special recipes.You
can check out the recipes <b><a href="http://ranistreat.blogspot.in/search/label/Vinayakar%20Chaturthi" target="_blank">Here</a></b>.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Here we go for the Pillayarpatti
Modhakam recipe!<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmU4k_VTfxpebyN3vokRuEwvNxlo812zqCjzSk9kC454zuyWY0gL1VFD8iVaYeGDrU02R3aZQbYrGWYpUcJhpxW8fARla0f0Y1vaGkaGxH106-dqkxvAuwoO3r0_ywjLJRTpg0odDQTA/s1600/Mothakam+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmU4k_VTfxpebyN3vokRuEwvNxlo812zqCjzSk9kC454zuyWY0gL1VFD8iVaYeGDrU02R3aZQbYrGWYpUcJhpxW8fARla0f0Y1vaGkaGxH106-dqkxvAuwoO3r0_ywjLJRTpg0odDQTA/s640/Mothakam+1.jpg" title="Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Recipe for
Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";"> </span></b><span style="color: #222222; font-family: 'Times New Roman', serif; text-indent: 78pt;">Cuisine
: Indian| South Indian</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Category:
Prasadham|Snack<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Preparation
time : 1 Hour <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cooking
time : 25 Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">
</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Serves – 4<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VUVaD2eGy24/VfblXrCmLnI/AAAAAAAACTg/7IF2-75Ecvg/s1600/Mothakam%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-VUVaD2eGy24/VfblXrCmLnI/AAAAAAAACTg/7IF2-75Ecvg/s640/Mothakam%2B2.jpg" title="Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Raw rice<b> </b>– 1 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Moong dhal – ¼ cup<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Jaggery (crushed) – ¾ cup<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Coconut gratings – ¼ cup<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cardamom powder – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Ghee – 1 tbsp<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Water – 2 ½ + ½ cups<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Wash raw rice in water and spread on a
cotton cloth till the moisture in the rice leaves out completely.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Grind the raw rice into coarse rava
& keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Dry fry moong dhal in simmer till you
get nice aroma & allow to cool.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Grind moong dhal also into coarse rava
& keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Melt the powdered jaggery in ½ </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">cup of water and strain the impurities, if
any.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add 2 ½ </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">cups of
water in a heavy bottomed kadai & bring it to boil.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Bring the flame to simmer and add both
</span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">rava by stirring continuously without
forming any lumps.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Close the lid and cook for 10 minutes
by stirring now & then.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">When the rava is done, add the melted
jaggery and mix everything well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">When the dough rolls into thick mass, add
ghee, coconut gratings & cardamom powder. Mix everything well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Switch off & allow to cool.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Grease your hands with ghee, make
lemon sized balls and steam for 10 minutes.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-d47Zyvx9AQc/VfblgHBBBHI/AAAAAAAACTo/pkLB-hLvPmc/s1600/Mothakam%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://1.bp.blogspot.com/-d47Zyvx9AQc/VfblgHBBBHI/AAAAAAAACTo/pkLB-hLvPmc/s640/Mothakam%2B3.jpg" title="Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Tasty Modhakam is ready for offering
to Lord Ganesh! <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Rice should be ground to rava
consistency.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Water quantity may vary depending on
the quality of rice.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Store bought rice rava can also be
used.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Don’t steam modhakam for more time as
it will harden the balls.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BfG3_DIw7kc/VfblnAZSE6I/AAAAAAAACTw/liPrm4dXjws/s1600/Mothakam%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-BfG3_DIw7kc/VfblnAZSE6I/AAAAAAAACTw/liPrm4dXjws/s640/Mothakam%2B4.jpg" title="Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes" width="480" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";"></span></div>
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<span lang="EN-IN" style="color: #0d0d0d; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-themecolor: text1; mso-themetint: 242;">Tags: Modhakam recipe, Pilayarpatti Modhak recipe, Vinayaka
chathurthi recipes, Ganesh Chathurthi recipes, Easy kozhukattai recipes,
Pillayarpatti Prasadham recipes, Sweet kolukattai recipe, How to make modhakam
with rice rava?, How to make Pillayarpatti mothakam?, Easy modhakam recipe<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-18262400003562127922015-09-11T19:45:00.000+05:302015-09-11T19:47:21.484+05:30Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Pirandai Thogaiyal | Pirandai Chutney
is a healthy chutney made with pirandai. Pirandai is a creeper which has amazing
health benefits. Pirandai in Tamil is known as Adamant Creeper, Veldt Grape,
Devil’s Backbone in English. This herb
is excellent in treating digestion problems. That is why, tradition is being followed in South Indian
Brahmin families to include this thogayal as a “Must-to-do” recipe during some specific
occasions on which they make an elaborate menu. It is rich in calcium and hence
it is good for treating bone related problems. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";"><br /></span></div>
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify;">Now-a-days, pirandai is available in
local markets. You can choose tender pirandai and try out this recipe.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMEzcrMFam1dH2GVYfcYCksSWKeCIrO-umibDL1LmuTtwCIljP6ntMYxw2SigcNJ5asNBNw13tL0gAD7YLpoOmPm6Z2qh_u58x3SGZ9_ZjpcAjFYWAym2vnv_0YCTEuchWb2nmaEhUA/s1600/pirandai+chutney+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMEzcrMFam1dH2GVYfcYCksSWKeCIrO-umibDL1LmuTtwCIljP6ntMYxw2SigcNJ5asNBNw13tL0gAD7YLpoOmPm6Z2qh_u58x3SGZ9_ZjpcAjFYWAym2vnv_0YCTEuchWb2nmaEhUA/s640/pirandai+chutney+1.jpg" title="Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Recipe for Pirandai
Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";"> </span></b><span style="color: #222222; font-family: 'Times New Roman', serif; text-indent: 78pt;">Cuisine
: Indian| South Indian</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Category:
Chutney| Dip<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Preparation
time : 10 Minutes <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cooking
time : 10 Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">
</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Serves – 4<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mqi55DGWv4M/VfLhD7xwqiI/AAAAAAAACTA/6brkYdXmmpo/s1600/pirandai%2Bchutney%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="480" src="http://2.bp.blogspot.com/-mqi55DGWv4M/VfLhD7xwqiI/AAAAAAAACTA/6brkYdXmmpo/s640/pirandai%2Bchutney%2B3.jpg" title="Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes" width="640" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;"><br /></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Pirandai (chopped) – ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Mustard – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Urad dhal – 1 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Bengal gram dhal – 1 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Red chillies – 5 Nos.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Asafoetida – ½ tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Tamarind – small gooseberry size</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Coconut gratings – 2 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Gingelly oil – 2 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Salt to tsate.</span></li>
</ul>
<b style="background-color: white; text-align: justify;"><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Method:</span></b><br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Wash pirandai very well in running
water, break near the joints, peel the hard outer veins and chop into small pieces.
Keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In a kadai, add</span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">1tsp oil and when it is hot, add mustard.
Then add urad dhal & Bengal gram dhal and saute till dhals turn golden
brown. Add red chillies & asafoetida and</span><span style="color: #222222; font-family: 'Times New Roman', serif;">
</span><span style="color: #222222; font-family: 'Times New Roman', serif;">saute until they become crisp. Transfer it to a plate.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In the same kadai, add the balance
oil. To this add the pirandai pieces and sauté in simmer for 3-5 minutes till
pirandai pieces got shrunk in size. Switch off.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Transfer all to a mixie jar. To this
add tamarind, coconut gratings & salt and grind coarsely by adding little
water.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vn5TJQD-Cm8/VfLhMHkX_HI/AAAAAAAACTI/7zsopQ0yJkk/s1600/Pirandai%2Bchutney%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-vn5TJQD-Cm8/VfLhMHkX_HI/AAAAAAAACTI/7zsopQ0yJkk/s640/Pirandai%2Bchutney%2B2.jpg" title="Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Healthy, tasty Pirandai chutney is ready.
You can have it with idli/dosa or curd rice. You can even mix with hot steaming
rice. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">While cleaning pirandai, apply oil on
both of your hands to avoid itching. Else you can use hand gloves.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Don’t avoid adding tamarind in this
recipe as it helps in suppressing the itchiness of pirandai.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Always choose tender pirandai.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">If you like, you can season the
chutney with mustard.</span></li>
</ul>
<span style="background-color: white; text-align: justify;">Tags: Pirandai chutney recipe, Pirandai thuvaiyal, Thogayal recipes, Chutney
recipes, South Indian chutney recipe using pirandai, pirandai recipes, Healthy
chutney recipes, Herbal recipes, side dish for idli/dosa, side dish for rice</span><br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">
</span></div>
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<br /></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-70410266450084209862015-09-03T22:20:00.002+05:302015-09-03T22:20:30.671+05:30Sweet Aval Puttu| Sweetened Poha<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Sweet Aval Puttu| Sweetened Poha is a
healthy, tasty sweet dish made using rice flakes as main ingredient. It is
usually prepared as Neivedyam during Hindu festivals like Krishna Jayanthi,
Navaratri, Aadi Velli, etc. The recipe is a simple one with minimum ingredients
and even a newbie can make this as it doesn’t warrant much effort. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">I’m posting this recipe today as “Sri
Krishna Jayanthi|Janmashtami” is going to be celebrated on 5<sup>th</sup> Sep,
2015. This festival is observed in remembrance of Lord Krishna’s birth. Krishna
is fond of aval, butter and other snack items like murukku, seedai, etc. So it
is mandatory to prepare the favourites for a birthday baby on this
occasion. I think we, Indian women love
to celebrate this festival as we all see mischievous Lord Kanna in our
children. Those who don’t have time to make all the traditional sweets|snacks
can easily go for this recipe as it needs minimum time for preparation.<o:p></o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: center;">
<b><span lang="EN-IN" style="color: #00b0f0; font-family: "Times New Roman","serif"; font-size: 13.0pt;">“Happy
Gokulashtami to one & all”<o:p></o:p></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nnel6v-nI5U/Veh4orZ5ubI/AAAAAAAACSM/jf60LiThjEs/s1600/aval%2Bputtu%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-nnel6v-nI5U/Veh4orZ5ubI/AAAAAAAACSM/jf60LiThjEs/s640/aval%2Bputtu%2B1.jpg" title="Sweet Aval Puttu| Sweetened Poha" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Recipe for Sweet
Aval Puttu| Sweetened Poha| Krishna Jayanthi Recipes:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cuisine
: Indian| South Indian<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Category:
Sweet|Prasad<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Preparation
time : 10 Minutes <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cooking
time : 10 Minutes<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: center;">
</div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Serves – 4<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhyphenhyphenn2RlPpC43oFYZpjuBJ30H05FqfN9hU8A_JaBPvV7qRkGFUqa1mvjF39oBSuJOuZQjW9JvDaP15V-o8RmKYOIPEmfWVaQQ4HdtLDYNwQsc6P0ve5phcZ8ZrSddheLXVUGVVcZcXiA/s1600/aval+puttu+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhyphenhyphenn2RlPpC43oFYZpjuBJ30H05FqfN9hU8A_JaBPvV7qRkGFUqa1mvjF39oBSuJOuZQjW9JvDaP15V-o8RmKYOIPEmfWVaQQ4HdtLDYNwQsc6P0ve5phcZ8ZrSddheLXVUGVVcZcXiA/s640/aval+puttu+4.jpg" title="Sweet Aval Puttu| Sweetened Poha" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Thick aval (poha) – 1 cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Milk – ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Jaggery (powdered) – ¾ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Coconut gratings – ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Cardamom Powder – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Ghee – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Cashews – few</span></li>
</ul>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Dry fry aval in a heavy bottomed kadai
and powder coarsely in a mixie.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Transfer the powdered aval to a bowl,
add milk and mix well. Keep aside for 10 minutes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In the mean time, melt jaggery with ¼
cup of water and strain the impurities.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Heat the strained jaggery syrup so
that it forms “Honey” consistency.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add coconut gratings to the jaggery
syrup and mix well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">After a minute, add the soaked poha
& cardamom powder and mix everything well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Switch off , when the mixture forms a
puttu consistency.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Garnish puttu with ghee fried
cashewnuts.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3ziRI-uWJWEZdZs2dX0kjmw6OEValluQi1calY9w-oDBtlOd2ulBlKeBN_HmCTo6xXekfJh9M_DVMHI5bEYbpsT0ULei6udz0Y20HzHmYwa6B_4ojP0uTGT2TxYzn9vs18EwUV40BQ/s1600/aval+puttu+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3ziRI-uWJWEZdZs2dX0kjmw6OEValluQi1calY9w-oDBtlOd2ulBlKeBN_HmCTo6xXekfJh9M_DVMHI5bEYbpsT0ULei6udz0Y20HzHmYwa6B_4ojP0uTGT2TxYzn9vs18EwUV40BQ/s640/aval+puttu+2.jpg" title="Sweet Aval Puttu| Sweetened Poha" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Krishna’s favourite aval puttu is
ready for Neivedyam. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">The given measure of milk works out
for thick poha. If you are using thin variety, just sprinkle little milk over
the poha powder.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">You can increase the quantity of
jaggery to 1 cup</span></li>
</ul>
<br />
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QOBJ8eAB-dc/Veh5XBLKxDI/AAAAAAAACSc/1gK7CjhsFX0/s1600/aval%2Bputtu%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-QOBJ8eAB-dc/Veh5XBLKxDI/AAAAAAAACSc/1gK7CjhsFX0/s640/aval%2Bputtu%2B3.jpg" title="Sweet Aval Puttu| Sweetened Poha" width="480" /></a></div>
<span style="color: #262626; font-family: 'Times New Roman', serif; font-size: 9pt;">Tags: Sri Krishna
Jayanthi Recipes, Janmashtami Recipes, Festival Recipes, Poha Recipes, How to
prepare puttu with aval?, Sweetened aval puttu recipe, How to prepare puttu
with thick</span><span style="color: #262626; font-family: 'Times New Roman', serif; font-size: 9pt;"> </span><span style="color: #262626; font-family: 'Times New Roman', serif; font-size: 9pt;">aval?, How to prepare puttu
with thin poha?, Easy pooja recipes</span><br />
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<br /></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-76467166531486207722015-09-02T18:49:00.004+05:302015-09-02T18:49:45.030+05:30Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cauliflower Egg Burji| Cauliflower Egg
Stir Fry| Cauliflower Muttai Poriyal is a tasty side dish suitable for rice as
well as rotis. Cauliflower & egg is a super combo and both taste delicious
in this recipe. This tastes good with sambar, rasam and curd. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Here we go for the recipe...<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Recipe for Cauliflower
Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cuisine
: Indian| South Indian<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Category:
Side Dish<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Preparation
time : 10 Minutes <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cooking
time : 15 Minutes<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Serves – 2-3<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-W9WLmGQJfNg/Veb2PqLpd4I/AAAAAAAACRs/5BgSkw89uUo/s1600/Cauli%2Begg%2Bburji%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://1.bp.blogspot.com/-W9WLmGQJfNg/Veb2PqLpd4I/AAAAAAAACRs/5BgSkw89uUo/s640/Cauli%2Begg%2Bburji%2B1.jpg" title="Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Cauliflower Florets – 1 cup</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify;">Egg – 2 Nos</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify;">Ginger (finely chopped) – 1 tsp</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify;">Onion (finely chopped) – 1 No.</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify;">Green chilli (finely chopped) – 1 No.</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify;">Turmeric powder – ½ tsp</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify;">Pepper powder – 1 tsp</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify;">Coriander| cilantro (finely chopped) –
1 tbsp</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify;">Salt to taste</span></li>
</ul>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">For seasoning:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Oil – 1 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Curry leaves - few</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-f3F226W_1rY/Veb2YJW4akI/AAAAAAAACR0/lRErOMrIKNk/s1600/Cauli%2Begg%2Bburji%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://1.bp.blogspot.com/-f3F226W_1rY/Veb2YJW4akI/AAAAAAAACR0/lRErOMrIKNk/s640/Cauli%2Begg%2Bburji%2B2.jpg" title="Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Cut cauliflower into florets and soak
in hot, salted water for 10 minutes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Wash the florets in running water. Drain them from water &
keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In a kadai, heat oil and season with
curry leaves.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add finely chopped ginger, onion &
green chilli, one by one and sauté till onion becomes translucent.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add turmeric powder & mix
everything. To this add the cauliflower florets & ½ of the salt required
for the recipe and mix very well.
Sprinkle little water and cook the cauliflower covered for about 5 minutes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In the mean time, beat eggs with salt required for egg alone and keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">When the cauliflower is ¾ th cooked,
slide the cauliflower to the edge of the kadai and add the beaten egg in the
centre. Allow to cook egg without disturbing for a while.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">When the egg is cooked, just scramble the egg into pieces and mix
with cauliflower.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add pepper powder, mix everything well
and allow to cook for 2 minutes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Finally add coriander leaves and
switch off.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nE6Im20nI3k/Veb2fooYg9I/AAAAAAAACR8/5vDDVlRU3tQ/s1600/cauli%2Begg%2Bburji%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-nE6Im20nI3k/Veb2fooYg9I/AAAAAAAACR8/5vDDVlRU3tQ/s640/cauli%2Begg%2Bburji%2B3.jpg" title="Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Tasty cauliflower muttai poriyal is
ready to enjoy with hot steamed rice!!<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Don’t overcook</span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">cauliflower.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Carefully add salt as we are adding it
in different stages.</span></li>
</ul>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";"></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif"; font-size: 9.0pt;">Tags: Cauliflower egg bhurjee
recipe, Cauliflower stir fry with egg, scrambled cauliflower & egg recipes,
cauliflower recipes, egg recipes, cauliflower muttai poriyal, gobi anda fry
recipe, side dish recipes, Side dish for rice, Side dish with cauliflower, Side
dish with egg, Side dish for roti, cauliflower stuffing for bread<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-9666140107731763852015-08-10T20:06:00.000+05:302015-08-10T20:06:20.658+05:30Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Kuthiraivali Rice Dosa | Banyard Millet Crepe
| Millet Dosa is a healthy, tasty South Indian special dosa using the short
grain called kuthiraivali. It is prepared like our regular dosa except for
using millet in the recipe in place of
idli rice|raw rice. One could not notice any difference in the taste or
texture from the regular dosa but may be the colour shows the difference. That too
all because I’ve used semi-polished rice in the recipe. There are also 100% polished
millets available in the stores & in that case there will not be much
colour difference too.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--iEgP-YPqsY/Vci1aU1jnwI/AAAAAAAACRA/MKNK0oRtsOY/s1600/millet%2Bdosa%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/--iEgP-YPqsY/Vci1aU1jnwI/AAAAAAAACRA/MKNK0oRtsOY/s640/millet%2Bdosa%2B1.jpg" title="Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Kuthiraivali Dosa | Banyard Millet
Crepe | Millet Breakfast Recipe:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian|
South Indian<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Category:
Breakfast|Dinner<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Soaking time : 5 Hours<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation time : 30
Minutes + 8-12 Hours<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 20
Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: 'Times New Roman', serif; text-indent: 78pt;"> Yields –12 dosas
(medium size)</span> <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6KRe0cNubxI/Vci1pOzTXuI/AAAAAAAACRI/RIwgxWdUQ_E/s1600/millet%2Bdosa%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-6KRe0cNubxI/Vci1pOzTXuI/AAAAAAAACRI/RIwgxWdUQ_E/s640/millet%2Bdosa%2B3.jpg" title="Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Kuthiraivali Rice| Banyard Millet – 1 ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Urad dhal - ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Fenugreek seeds|Vendhayam – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Water – as required</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Salt to taste</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Sesame oil | Nallennei – as required</span></li>
</ul>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Wash kuthiraivali separately and urad dhal
& vendhayam together. Soak them separate in enough water for about 5 hours.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Drain urad dhal & vendhayam and pulse it
in a mixer grinder. Add the soaked water little by little to make a fine,
fluffy batter. Transfer it to a container.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add the drained kuthiraivali rice and grind to
a fine batter using the soaked water. Transfer it to the same container.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add enough salt and combine both the batter
very well. Add enough water to make like a dosa batter. Cover & allow to
ferment for 8 hours or overnight.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">To prepare dosa, heat a iron|non-stick dosa
pan.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Mix the fermented batter well with a ladle and
add water, if required, to bring it to dosa batter consistency.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Take a ladleful of batter and pour on the hot
dosa pan and spread the batter in circular pattern.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Drizzle some oil over the dosa, cover with a
lid and cook in medium flame.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">After 2 minutes, open the lid, check for the
doneness and transfer the dosa on to a serving plate.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UwzCRnOjnOA/Vci1zVrbASI/AAAAAAAACRQ/XE5VVggyUSs/s1600/millet%2Bdosa%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://1.bp.blogspot.com/-UwzCRnOjnOA/Vci1zVrbASI/AAAAAAAACRQ/XE5VVggyUSs/s640/millet%2Bdosa%2B4.jpg" title="Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe" width="480" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Healthy, tasty Kuthiraivalli dosa is ready to
eat. You can serve this millet dosa with any chutney of your choice. I had it
with coriander chutney. <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Note:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Instead of kuthiraivali, any other millet can
be used with the same proportions.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Dosa batter stays good for 2-3 days in the
refrigerator.</span></li>
</ul>
<br />
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<br /></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">Tags: Kuthiraivali Rice Dosa recipe, Banyard Millet Crepe,
Millet dosa recipe, South Indian breakfast ideas, Millet Breakfast recipe,
Healthy Breakfast ideas, Healthy millet recipes, Diabetic friendly recipes,
Dosa varieties, Millet dosa using mixie, South Indian breakfast using millets,
Health benefits of millets, Millet recipes<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-35107635950844748632015-08-05T19:57:00.001+05:302015-08-05T19:57:13.575+05:30Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Mutton Kheema Biryani | Minced Meat
Biryani | Mutton Kaima Biryani is a simple biryani recipe compared to other
non-veg biryani recipes yet with full of
flavours. I love all types of biryani but coming to keema biryani, I’ve the
feeling of each & every grain of rice has got the real taste of mutton, all
because the minced meat with the
flavouring masala has got infused in the biryani rice so well. <o:p></o:p></span></div>
<br />
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">This biryani happened to be our weekend lunch those years
when my son didn’t like to eat mutton pieces. I used to make this biryani quite
often to make him eat goat meat. After a
long time, I’m preparing this biryani and as usual, it turned out awesome.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OVSFzrIJFhI/VcIaRzZg-1I/AAAAAAAACQI/mG82TJC8Q1Q/s1600/keema%2Bbiryani%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-OVSFzrIJFhI/VcIaRzZg-1I/AAAAAAAACQI/mG82TJC8Q1Q/s640/keema%2Bbiryani%2B3.jpg" title="Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Recipe for Mutton
Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani:<o:p></o:p></span></b></div>
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<br /></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cuisine
: Indian<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Category:
Main Course<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Cooking
time : 30 Minutes<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">
</span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif";">Serves – 3-4</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-4iGrtS6X2JG3zXh9qHAjSjuF4mqEoK6p4X6hTXVir5nXpDsztbSaN6Ge9VKpfHjkhIHuPQm8huMrigEP8BqMmlNYDsC0XyhpclrMh7-QDjpRue96YsiCNeUGb0tDm4BzgNOZL6lrQ/s1600/keema+biryani+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-4iGrtS6X2JG3zXh9qHAjSjuF4mqEoK6p4X6hTXVir5nXpDsztbSaN6Ge9VKpfHjkhIHuPQm8huMrigEP8BqMmlNYDsC0XyhpclrMh7-QDjpRue96YsiCNeUGb0tDm4BzgNOZL6lrQ/s640/keema+biryani+6.jpg" title="Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Seeraga samba rice – 2 cups</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Minced Mutton/ Keema (boneless) – 300 gm</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Onion (Big) – 2 Nos (chopped lengthwise)</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Tomato – 2 Nos.(Medium)(chopped)</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Green chilli – 2 Nos.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Fresh Curd – ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Ginger, garlic paste – 2 tbs</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Chilli powder – 2 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Garam masala powder – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Turmeric powder -1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Coriander leaves (finely chopped) – ¼ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Mint leaves (finely chopped) – ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-indent: -0.25in;"> Salt to taste</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;">For
seasoning:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Bay
leaf – 1 No.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Cinnamon
– 1 inch piece</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-align: justify;">Kal
paasi – 2 Nos</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-align: justify;">Cloves
– 2 Nos</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-align: justify;">Cardamom
- 2 Nos.</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-align: justify;">Fennel
seeds – 1 tbsp</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-align: justify;">Oil
-3 tbs</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-align: justify; text-indent: 78pt;">Ghee
– 1 tsp (optional)</span><span style="color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: 78pt;"> </span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEEK1hsH9MpUKwy6t2sA4im1LYOrtomuYpT6Xwd_cK177Q6AVK3SLvav6bDjKbv1wmlpE9A7frf-VGOQQDqiu3kYUNvk_QAj8bWKaPW_lTuMPDrwvgk2zBEnsz-hhGueOsP-5efNivw/s1600/keema+biryani+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEEK1hsH9MpUKwy6t2sA4im1LYOrtomuYpT6Xwd_cK177Q6AVK3SLvav6bDjKbv1wmlpE9A7frf-VGOQQDqiu3kYUNvk_QAj8bWKaPW_lTuMPDrwvgk2zBEnsz-hhGueOsP-5efNivw/s640/keema+biryani+2.jpg" title="Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;">Method:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
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</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Wash
mutton keema well with water, squeeze out the keema & keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Take
a pressure cooker, pour the oil and wait till the oil gets heated. Add the
items given under “seasoning” one by one and wait until all these splutter to
get the aroma from the seasoning.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Add
onion and Green chilli (just break into 2 or 3) and sauté well until the onion
becomes translucent. Then add the ginger garlic paste and sauté till the raw smell of the
masala goes off.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Add
finely chopped tomato and add some salt so that the tomato will get cooked
easily and sauté till the tomato gets mashed well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Then
add all the masala powders and sauté till the oil oozes out from the
masala. Next, add curd and sauté well until the mixture gets glossy appearance.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Then
add the mutton keema , sauté well, add half portion of
coriander & mint leaves.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Add
required salt and a cup of water, close the lid and wait for
4 whistles and switch off.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">In
the mean time, wash the seeraga samba rice and leave it as such after draining
the water. It is sufficient if we do this part before 10 minutes of making
biryani.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt;">Now
open the pressure cooker, measure the keema gravy, add water so that the
gravy+water =4 cups for 2 cups of rice and keep it aside.</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-align: justify;">Transfer
the above measure of gravy & water to a pressure pan & bring it to
boil. When it boils add rice along with the balance coriander, mint leaves and
needed salt. You can check for spice also at this stage and you can add if
needed. Drizzle ghee on top, if using.</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 11.5pt; text-align: justify;">Close
the lid and wait for 1 whistle, then simmer the flame for 3 minutes. Open the
cooker after releasing the pressure slowly. Then follow the same procedure as
we have done for other <b><a href="http://ranistreat.blogspot.in/search/label/Biryani%20Recipes" target="_blank">Biryani Recipes.</a></b></span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jG76OXsWCg0/VcIbwjt7XTI/AAAAAAAACQs/YEttOOxWZcA/s1600/keema%2Bbiryani%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-jG76OXsWCg0/VcIbwjt7XTI/AAAAAAAACQs/YEttOOxWZcA/s640/keema%2Bbiryani%2B4.jpg" title="Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani" width="480" /></a></div>
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</div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;">Your hot, spicy,
tasty Mutton Kaima Biryani is ready to serve! I have served the mutton
biryani with onion raita and Elumbu Thanni Kuzhambu </span><span lang="EN-IN" style="color: #222222; font-family: Wingdings; font-size: 11.5pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;"><b>Note:</b></span><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;">Cooking
time for mutton keema varies and you should decide the whistles allowed while
cooking mutton.</span><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 11.5pt;">You
can prepare this biryani with basmati rice also.</span><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"> </span><span style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;"> </span></div>
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</span></div>
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<span lang="EN-IN" style="color: #404040; font-family: "Times New Roman","serif"; font-size: 9.0pt;">Tags: Mutton kaima biryani recipe, Minced meat Biriyani recipe,
how to make mutton keema biriyani at home, Mutton kaima biryani with seeraga
samba rice, mutton biryani with jeera samba, jeera samba mutton keema biryani recipe, seeraga chamba rice minced mutton
biriyani, jeera chamba mutton biryani, boneless mutton biryani with seeraga
samba rice, minced goat meat biryani, minced goat biryani with basmati rice,
mutton biryani with raita and elumbu thanni kuzhambu, hotel style mutton kaima biriyani
recipe, pressure cooker mutton kaima biryani recipe, minced meat biryani
recipe, </span><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"><o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-46190250803275385042015-07-16T20:51:00.001+05:302015-07-16T20:51:21.650+05:30Pasta Badam Kheer | Pasta Payasam | Easy Indian Dessert with Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Pasta Badam Kheer | Pasta Payasam is an easy
Indian dessert using Pasta. I’m sure everyone will love this sweetened version
of pasta especially, the kids. I’ve used badam mix to flavour the kheer and
quicken the process. This kheer is frequenting my kitchen quite often pasta as
it needs only 10-15 minutes to prepare.
We love to have this kheer chilled and undoubtedly, a heavenly treat to enjoy
anytime of the day.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NgZhD8IDg9U/VafKWhjM_OI/AAAAAAAACPc/yiM0Iod6igk/s1600/pasta%2Bkheer%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-NgZhD8IDg9U/VafKWhjM_OI/AAAAAAAACPc/yiM0Iod6igk/s640/pasta%2Bkheer%2B1.jpg" title="Pasta Badam Kheer | Pasta Payasam | Easy Indian Dessert with Pasta" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Pasta Badam Kheer | Pasta Payasam |
Easy Indian Dessert with Pasta:<o:p></o:p></span></b></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Category: Dessert<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 20
Minutes<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Serves – 5<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RLMvrsRqH30aEirrXFdDMiniwUtmpXFTbn79EjyXQE0bcftX9DsEohdGJXgO8vCI35DQcphvdI5H9wlsC_I4XSqDK8XrgAKcBO3WDfmizizKLJEcR8v1uSroJjuc8iOgfqMcMTenIQ/s1600/pasta+kheer+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RLMvrsRqH30aEirrXFdDMiniwUtmpXFTbn79EjyXQE0bcftX9DsEohdGJXgO8vCI35DQcphvdI5H9wlsC_I4XSqDK8XrgAKcBO3WDfmizizKLJEcR8v1uSroJjuc8iOgfqMcMTenIQ/s640/pasta+kheer+4.jpg" title="Pasta Badam Kheer | Pasta Payasam | Easy Indian Dessert with Pasta" width="468" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Ingredients:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Pasta – ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Milk – 3 cups</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Sugar – ¾ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Badam </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">mix – 3 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Saffron|kesar – few strands</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Cardamom | Elaichi powder –</span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">1 tsp</span></li>
</ul>
<br />
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<a href="http://4.bp.blogspot.com/-odpzcqwT02E/VafKxjPbJXI/AAAAAAAACPs/3CIZ39B89eM/s1600/pasta%2Bkheer%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-odpzcqwT02E/VafKxjPbJXI/AAAAAAAACPs/3CIZ39B89eM/s640/pasta%2Bkheer%2B3.jpg" title="Pasta Badam Kheer | Pasta Payasam | Easy Indian Dessert with Pasta" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Boil a </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">cup of water with little oil. To this add
pasta and cook for 10 minutes or until the pasta is cooked until soft. Keep
aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Boil milk in a heavy bottomed sauce pan until
it gets reduced to ¾ th of the quantity.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In the mean time, soak saffron strands in warm
milk & keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">When the milk is reduced, add the cooked pasta
& sugar and mix everything well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Allow to cook pasta in milk for about 5
minutes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">To this add badam mix and stir well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Finally, add the saffron milk & cardamom
powder.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Mix everything well and switch off.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Cool it completely & refrigerate for ½ an
hour.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1Pq__uty_I4/VafK5tUeIrI/AAAAAAAACP0/Vfsih9qcDs4/s1600/pasta%2Bkheer%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-1Pq__uty_I4/VafK5tUeIrI/AAAAAAAACP0/Vfsih9qcDs4/s640/pasta%2Bkheer%2B2.jpg" title="Pasta Badam Kheer | Pasta Payasam | Easy Indian Dessert with Pasta" width="480" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Creamy, delicious Pasta Badam Kheer is ready! This
can be had for breakfast instead of smoothies. You can serve it as a dessert after
meal, Prasad for poojas...<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Note:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">You can add any nuts of your choice.</span></li>
<li><span lang="EN-IN" style="color: #222222; font-family: 'Times New Roman', serif;">You can also use freshly ground almond paste.
In that case, s</span><span lang="EN-IN" style="font-family: 'Times New Roman', serif;">oak almonds in hot water for ½ an
hour. Peel the skin and grind to a smooth paste by adding little milk</span></li>
</ul>
<br />
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">Tags: Pasta Recipes, Easy pasta recipes, Indian Pasta
recipes, Simple Indian pasta recipes, Pasta Payasam recipe, Payasam varieties,
Kheer recipes, Easy Kheer Recipes, Sweetened pasta recipe, Pasta Badam kheer
recipe, Kheer recipe with pasta, How to use pasta in a dessert?, Healthy pasta
recipes, Flavoured pasta recipes, Indian Dessert recipes, Indian dessert with
pasta<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-67321516911856510742015-07-04T23:32:00.001+05:302015-07-04T23:34:37.272+05:30Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Puliyodharai
| Tamarind Rice | Puli Kaichal for Puli Sadam, the name itself makes everyone
drool over. I rarely find people hate this tangy, tasty rice. Puliyodharai is a
traditional rice dish prepared on some special occasions like Aadi 18|
Pathinettam Perukku, Kaanum Pongal, Valai Kaappu|Seemandham and as Prasad|
Prasadham for Poojas. Whatever we get from temples as Prasad taste divine but
nothing can match with the “Temple Puliyotharai|Kovil Puliyodharai given in
Perumal temples. There are many recipes
for preparing puliyodharai but Iyengar Puliyotharai recipe is the best one. This
is also ideal for lunch box & travel. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBbIIUts2u3BtLXAHqLoFNkgRgDcFJ-lzbkkUrSCjpMugsLZFWTLTWDKE6svQWsxZD1dK1SYzVMDxlI374IUNLZaooliTprcKkmz9n51IijwCNw6wooTUSNaT3a2QY8JnCjltqgp1rg/s1600/Pulikaichal+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBbIIUts2u3BtLXAHqLoFNkgRgDcFJ-lzbkkUrSCjpMugsLZFWTLTWDKE6svQWsxZD1dK1SYzVMDxlI374IUNLZaooliTprcKkmz9n51IijwCNw6wooTUSNaT3a2QY8JnCjltqgp1rg/s640/Pulikaichal+1.jpg" title="Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam" width="480" /></a></div>
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<span style="color: #222222; font-family: 'Times New Roman', serif;">I
prepare this pulikaichal when we get bored of our plain rice with some <a href="http://ranistreat.blogspot.in/search/label/Kuzhambu%20Varieties" target="_blank">kuzhambu variety.</a></span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">The recipe for puli kaichal
I’ve given here, will stay good in the fridge for about a month. If you are the
one who finds no time to cook in the morning, keeping this pulikaichal in stock
will help you make a variety rice in a jiffy. You can pair this rice with some
chips or vadams. You can also use leftover rice for making puliyodharai. Here I’ve given the recipe for making pulikaichal as well as
for preparing puliyodharai with this pulikaichal...</span></div>
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<span style="color: #222222; font-family: 'Times New Roman', serif;"><br /></span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Puliyodharai | Tamarind Rice | Puli Kaichal for Puli
Sadam:<o:p></o:p></span></b></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian| South Indian | Iyengar<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation Time: 30 Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 15 Minutes<o:p></o:p></span></div>
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</div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Serves – 6 <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RsVcHMQ4a5RHsZh9UqFWvH_vFth9ZYJwsaw71xCquRpGHTln67ppmGcC8OxyDr_1ReLz6p8FkRPbGmZkEIDWwNTLqGUO8oIFxOUnMQk47T4EboPwfRKHZMpIiSZtnoOdlreIMS56LQ/s1600/Pulikaichal+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RsVcHMQ4a5RHsZh9UqFWvH_vFth9ZYJwsaw71xCquRpGHTln67ppmGcC8OxyDr_1ReLz6p8FkRPbGmZkEIDWwNTLqGUO8oIFxOUnMQk47T4EboPwfRKHZMpIiSZtnoOdlreIMS56LQ/s640/Pulikaichal+2.jpg" title="Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Ingredients:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Tamarind
– a big lemon size</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Turmeric
powder – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Salt
to taste</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Dry Roast & Grind:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Fenugreek
seeds| vendhayam – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Coriander
seeds| Malli vidhai – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Sesame
seeds| Ellu -1 tsp</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Roast & Grind:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Gingelly
oil |Nallennei – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Asafoetida
| Perungayam – 1 tsp or a tiny pebble size</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Red
chillies | kaaintha milakaai – 5</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Pepper
corns | Milaku – 1 tsp</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">For seasoning:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Gingelly
oil |Nallennei – 5 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Mustard
– 1 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Channa
dhal – 2 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Grount
nuts – as required</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Red
chillies – 5</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Curry
leaves - few</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">How to prepare Pulikaichal for Puliyodharai?<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Soak
tamarind in a cup of water for ½ an hour, extract thick tamarind juice &
keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In
the mean time, dry roast fenugreek seeds in simmer till you get nice aroma and
transfer to a plate.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In
the same kadai, add coriander seeds| dhaniya, dry roast and transfer to the
same plate.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Crackle
sesame seeds in the same kadai and transfer these seeds to the plate.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In
the same kadai, add oil & Asafoetida | Perungayam (if using Katti
perungayam), and fry for a minute. To this add, pepper, sauté for a while, then
add red chillies & asafoetida (if using hing powder) </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">and fry till chillies become crisp. Transfer
these to the same plate and allow the contents to cool.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Grind
it in a mixer and make a dry powder. Keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In
the same kadai, add oil , when hot add mustard. Once they splutter, add channa
dhal and sauté till they become golden brown in colour.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add
ground nuts, broken red chillies and curry leaves, one by one. When curry
leaves get fried, add tamarind juice, turmeric powder and required salt. Mix
well.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Allow
it to boil for 5 minutes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">When
the raw smell of the tamarind goes, add the prepared puli kaichal powder and
allow to boil for 5 minutes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">By
this time, tamarind paste will become a thick paste and oil will ooze out form
the gravy.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Switch
off & allow to cool.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7wMa6JWuzIQ/VZgdMKq0YGI/AAAAAAAACO4/j2e-ZOiMqi4/s1600/Pulikaichal%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-7wMa6JWuzIQ/VZgdMKq0YGI/AAAAAAAACO4/j2e-ZOiMqi4/s640/Pulikaichal%2B3.jpg" title="Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam" width="480" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Transfer
the pulikaichal into a clean, dry container, refrigerate and use whenever you want.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></b></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for preparing puliyodharai:<o:p></o:p></span></b></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Ingredients:<o:p></o:p></span></b></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooked
rice – 2 cups<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Pulikaichal
– 3 tbsp<o:p></o:p></span></div>
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</div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Gingelly
oil – 1 tsp<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-N3w8bnAEJKY/VZgdX2xOnRI/AAAAAAAACPA/KUh9415vLHc/s1600/Pulikaichal%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-N3w8bnAEJKY/VZgdX2xOnRI/AAAAAAAACPA/KUh9415vLHc/s640/Pulikaichal%2B4.jpg" title="Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Cook
rice until soft but not mushy. Transfer the cooked rice to a broad plate, add
gingelly oil, fluff with rice gently & allow to cool.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">When
completely cooled, add the required puli kaichal and mix without breaking the
rice.</span></li>
</ol>
<br />
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<a href="http://2.bp.blogspot.com/-W2Hvz1Irk_M/VZgdjC6y0fI/AAAAAAAACPI/cETvrn-n2o0/s1600/Pulikaichal%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-W2Hvz1Irk_M/VZgdjC6y0fI/AAAAAAAACPI/cETvrn-n2o0/s640/Pulikaichal%2B5.jpg" title="Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam" width="486" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Yummy,
tasty Puli sadham is ready to be
relished with any fry, vadam or chips.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Note:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">This
recipe strictly needs gingelly oil as it will impart an unique flavour &
taste to the rice.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">While
mixing rice add enough </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">pulikaichal so
that the rice looks drenched in the gravy. After some time, rice will absorb
the paste and the taste will get balanced.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">While
mixing rice, check for salt & add if necessary.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Eat
rice after an hour of mixing the rice with pulikaichal.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Use
ponni raw rice for preparing tamarind rice. You can also use any good quality
boiled rice.</span></li>
</ul>
<br />
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<br /></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">Tags: Puliyotharai
recipe, How to prepare pulikaichal for preparing puliyodharai?, Pulikaichal
recipe, tamarind rice, Puli sadam
recipe, Lunch box recipes, Travel Recipes, How to mix puliyotharai?, Tips for
preparing tasty puliyotharai at home, Kovil puliyotharai recipe, Koil
puliyodharai recipe, Temple Puliyotharai recipe, Iyengar style puliyotharai
recipe<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-34970847419212797522015-06-28T20:36:00.000+05:302015-06-28T20:36:56.801+05:30Mutton Recipe Collection…From Rani’s Treat<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Times New Roman","serif";"><b><a href="http://ranistreat.blogspot.in/search/label/Mutton%20Recipes" target="_blank">MuttonRecipe Collection…From Rani’s Treat</a></b><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
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<span style="font-family: "Times New Roman","serif";">Here
you can find collection of authentic mutton
recipes and most of them based on my native cuisine, Chettinad. I need not tell about the specialty of
Chettinad cuisine when coming to non-veg dishes, as everyone knows. The recipes, I’ve shared here are the simple
one without compromising the taste. Stay tuned for more Chettinad style recipes
in future… <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aPhOkaJlriM/VZAHkujuqWI/AAAAAAAACOY/_k_LFrDs5eo/s1600/Mutton%2Brecipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-aPhOkaJlriM/VZAHkujuqWI/AAAAAAAACOY/_k_LFrDs5eo/s640/Mutton%2Brecipes.jpg" title="Mutton Recipe Collection…From Rani’s Treat" width="438" /></a></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
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<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<br />
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<span style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; line-height: 115%; mso-themecolor: text1; mso-themetint: 217;">Tags: Rani’s Treat Recipe Collection, Mutton
recipe collection, Chettinad mutton recipes from Rani’s Treat, Chettinad
non-veg recipes, Simple mutton recipes<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-46077709674863059602015-06-25T20:20:00.003+05:302015-06-26T22:15:53.679+05:30Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Kathirikkai Karamani Arai Puli Kuzhambu |
Thatta payaru Kathirikaai Kara Kuzhambu |
Black Eyed Beans and Eggplant Tamarind Curry is a tasty, spicy, tangy
gravy which goes well with hot steamed rice. <o:p></o:p></span></div>
<br />
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">At last I’ve come out with this post, nearly after
3 week’s time. If I give some gap, I find it very difficult to fall back in the groove & follow the routine. Though
I had the photographs of this dish on hand,
I didn’t feel like writing for all these days. Ofcourse, there are so many other important
activities going on in my family. That
may be the reason, why my mind is reluctant to work in the usual manner.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherkvRL7ryttfQtmGI36llovetwdsCxWK3TBuUkHLCnzgHZE6-cDbB5sUVZAapNZXG6LouQC5OLXs8zjKZXvtiFj007gkQWylUl95Vq7IOI-wO_OmV7z7ZOIdqDzdtcHD7CUktmmqJUw/s1600/Brinjal+curry+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherkvRL7ryttfQtmGI36llovetwdsCxWK3TBuUkHLCnzgHZE6-cDbB5sUVZAapNZXG6LouQC5OLXs8zjKZXvtiFj007gkQWylUl95Vq7IOI-wO_OmV7z7ZOIdqDzdtcHD7CUktmmqJUw/s640/Brinjal+curry+1.jpg" title="Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry" width="480" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Coming to the recipe, “arai puli kuzhambu” means the “usage of half
the quantity of tamarind that we use for
regular puli kuzhambu”. Arai means “ ½ -
half”. The tanginess of this curry is partly from tomatoes and partly from
tamarind. The main ingredients, karamani and brinjal are the perfect duo, adding unique flavour & taste to this
tangy curry. I’ve used baby brinjals for this kuzhambu. You can
also use any bigger variety of brinjal, provided they are tender.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">You can also try <b><a href="http://ranistreat.blogspot.in/2013/08/thatta-payaru-thanni-kuzhambu-cowpea.html" target="_blank">Thatta Payir ThanniKuzhambu..</a></b></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">.<o:p></o:p></span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Karamani Kathirikkai Arai Puli Kuzhambu | Thatta
payaru Kathirikaai Kuzhambu| Black Eyed Beans and Eggplant Curry:<o:p></o:p></span></b></div>
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<br /></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian| South Indian<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation Time: 20 Minutes<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 15 Minutes<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Serves – 4 <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVgRdAS4zA6r11mjnNkyR0eYt8t78dPj1koId-5pclej1fi3ec_FQEO78r4zA_-M3H6ouf_F4eXCxR4B6BDGgCJU_ZRZyqgDDJAXdXTDopVl-mev63NmbbVsyx0uE3WmKsJZJcFcHsA/s1600/brinjal+curry+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVgRdAS4zA6r11mjnNkyR0eYt8t78dPj1koId-5pclej1fi3ec_FQEO78r4zA_-M3H6ouf_F4eXCxR4B6BDGgCJU_ZRZyqgDDJAXdXTDopVl-mev63NmbbVsyx0uE3WmKsJZJcFcHsA/s640/brinjal+curry+2.jpg" title="Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry" width="640" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: 'Times New Roman', serif; text-indent: -0.25in;">Thatta payaru | Black
eyed beans – ½ cup</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: -0.25in;">Baby Brinjal – 5 Nos</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: -0.25in;">Shallots (chopped) –
10 Nos</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: -0.25in;">Garlic – 5 pods</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: -0.25in;">Tomato – Medium (
finely chopped) – 2 Nos.</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: -0.25in;">Red chilli powder – 2
tsp</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: -0.25in;">Coriander powder –
1tsp</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: -0.25in;">Turmeric powder – ¼
tsp</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: -0.25in;">Tamarind – small gooseberry
size</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; text-align: justify; text-indent: -0.25in;">Salt to taste</span></li>
</ul>
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<br /></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">For seasoning:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Sesame Oil | Gingelly oil – 2 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Mustard – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Fenugreek seeds | Vendhayam – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Asafoetida| Hing| Perungayam- ¼ tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Curry leaves – few</span></li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfQUndEKFfNXZaHxELxh2DD16du0lbBuS7-Xmyrp4EZ1PNifgK6HC2GZpGGZTrUDnyJndemJUc_dOT8JMXLkXWwhgXoJl5QE61Qu0bWSefrDjfX05Z1xGHi1iF2zK1tk2rmp1eSQ-gQ/s1600/Brinjal+curry+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfQUndEKFfNXZaHxELxh2DD16du0lbBuS7-Xmyrp4EZ1PNifgK6HC2GZpGGZTrUDnyJndemJUc_dOT8JMXLkXWwhgXoJl5QE61Qu0bWSefrDjfX05Z1xGHi1iF2zK1tk2rmp1eSQ-gQ/s640/Brinjal+curry+4.jpg" title="Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry" width="480" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; text-align: justify;">
</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Wash and pressure cook thatta payaru| karamani with enough water
for 3 whistles. Wait till the pressure goes off.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In the mean time, soak tamarind in a cup of water and keep the other
ingredients ready.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">If you are using baby brinjals, cut the stem and give 2 slits
form the top till 3/4</span><sup style="color: #222222; font-family: 'Times New Roman', serif;">th</sup><span style="color: #222222; font-family: 'Times New Roman', serif;"> of the brinjal so that the brinjal remains
intact. If you are using bigger variety,
just cut into 4 pieces lengthwise. Keep these cut brinjals in water till you
cook.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In a kadai, heat oil and season with the items given under “For
Seasoning”.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add shallots & garlic and sauté till the onion becomes golden
brown.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">To this add the cut brinjals and sauté for 5 minutes in simmer
till the brinjal’s skin colour changes evenly.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add finely chopped tomato and sauté till it becomes mushy.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Then add all the spice powders and sauté till the raw smell of
the masala goes off.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add the darined thatta payaru and mix everything with the masala.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Finally add the water drained from thatta payir, tamarind juice
& required salt and bring it to boil.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Check for salt, spice and consistency of the gravy and add more
if needed.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Cook in simmer with the lid covered for about 10 minutes.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJr-UElr5uUuPFEnlWPW2oyWfZn3wag8Qq_kwBMTMOA4wEKehXx8hswsdZyxeoDkxJAXtFbALjXRaQW0FHqGOctBoN1cOT68jugCzABwzZMqYfg-xo6m43N2ZYhRh5PBklgg_d9RMNw/s1600/brinjal+curry+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJr-UElr5uUuPFEnlWPW2oyWfZn3wag8Qq_kwBMTMOA4wEKehXx8hswsdZyxeoDkxJAXtFbALjXRaQW0FHqGOctBoN1cOT68jugCzABwzZMqYfg-xo6m43N2ZYhRh5PBklgg_d9RMNw/s640/brinjal+curry+3.jpg" title="Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry" width="640" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Spicy,
tasty Karamani Kathirikkai Arai Puli Kuzhambu<b> </b>is ready to serve. It goes
well with steamed rice. Any veg kootu, sutta appalam, keerai masiyal are the
best combinations! <o:p></o:p></span></div>
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<br /></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Note:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Adjust tamarind according to the sourness of tomatoes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">If you are using Country tomatoes| Naattu thakkali, reduce the
quantity of tamarind accordingly.</span></li>
</ul>
<br />
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
<div class="MsoNormal" style="background: white; text-align: justify;">
<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">Tags: Brinjal recipes, Kuzhambu variety, Karamani Recipes,
Thatta payar recipes, Arai puli kuzhambu recipe, Egg plant recipes, Cow pea recipes,
kathirikaai recipes, karamani kathirikaai arai puli kuzhambu recipe, Egg plant
cow pea curry recipe, karamani
kathirikaai curry recipe, Chettinad kuzhambu recipes, Simple Kuzhambu recipes,
Easy kuzhambu recipes<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-37287462167608072015-06-02T20:00:00.000+05:302015-06-02T20:02:29.530+05:30Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Chettinad
Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed
Stir Fry is a tasty, spicy side dish and can be paired with rice as well as
rotis. ‘Palakottai’ is the Tamil name for ‘Jackfruit seed’. These jackfruit
seeds generally find a place in the menu during jackfruit season in Tamil Nadu
& Kerala. These seeds are good
alternative to potatoes as these seeds are rich in carbohydrates as well as
proteins. These seeds are so versatile to make many different recipes. The hard
part in this recipe is, preparing the seeds for cooking which is a bit time
consuming process. Once this is over you can prepare this dish in few minutes.<o:p></o:p></span></div>
<br />
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">I
prepared lemon rice for our lunch box, few days back and to make the tangy
rice interesting, I prepared this jackfruit seed masala curry. The combination
really tasted divine. Try it once before the season gets over.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jIsafOp1Tmw/VW28HuFeg4I/AAAAAAAACMI/-xzbDnzFgpA/s1600/Palakottai%2Bmasala%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-jIsafOp1Tmw/VW28HuFeg4I/AAAAAAAACMI/-xzbDnzFgpA/s640/Palakottai%2Bmasala%2B3.jpg" title="Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Chettinad style Palakottai Masala | Jackfruit Seed
Curry | Jackfruit Seed Stir Fry:<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian| South Indian |Chettinad<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation Time: 30 Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 15 Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Serves – 4 <o:p></o:p></span></div>
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<br /></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; line-height: 150%;">Palakottai | Jackfruit seed – 1 cup</span></li>
<li><span style="background-color: transparent; font-family: 'Times New Roman', serif; line-height: 150%;">Onion (finely chopped) – 1 No.</span></li>
<li><span style="background-color: transparent; font-family: 'Times New Roman', serif; line-height: 150%;">Garlic (crushed) – 3 pods</span></li>
<li><span style="background-color: transparent; font-family: 'Times New Roman', serif; line-height: 150%;">Tomato ( finely chopped) – 1 No</span></li>
<li><span style="background-color: transparent; font-family: 'Times New Roman', serif; line-height: 150%;">Turmeric powder – ¼ tsp</span></li>
<li><span style="background-color: transparent; font-family: 'Times New Roman', serif; line-height: 150%;">Red chilli powder – 1 tsp</span></li>
<li><span style="background-color: transparent; font-family: 'Times New Roman', serif; line-height: 150%;">Salt – to taste</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">To grind:<o:p></o:p></span></b></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif; line-height: 150%;">Coconut gratings – ¼ cup</span></li>
<li><span style="font-family: 'Times New Roman', serif; line-height: 150%;">Pepper | Milaku</span><span style="font-family: 'Times New Roman', serif; line-height: 150%;"> </span><span style="font-family: 'Times New Roman', serif; line-height: 150%;">– ¼ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; line-height: 150%;">Khus khus | Poppy seeds – ¼ tsp</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">For seasoning:<o:p></o:p></span></b></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif; line-height: 150%;">Oil – 2 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; line-height: 150%;">Fennel seeds |Sombu – ¼ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; line-height: 150%;">Curry leaves - few</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gzgu3HJQntI/VW28XBk3KjI/AAAAAAAACMQ/GmXc-b2TUKc/s1600/Palakottai%2Bmasala%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-gzgu3HJQntI/VW28XBk3KjI/AAAAAAAACMQ/GmXc-b2TUKc/s640/Palakottai%2Bmasala%2B2.jpg" title="Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: 'Times New Roman', serif;">Cut the jackfruit seeds into half
and remove the white coloured, thick, outer skin. Wash well with water.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Pressure cook the seeds with
enough water, salt and turmeric powder for 2 whistles.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Once the pressure subsides, open
the cooker, drain only the seeds and keep aside.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Grind the items given “To grind”
to a thick paste by adding little water. And keep aside.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">In a wide pan, heat oil and
season with items given “For seasoning”.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Then add crushed garlic and sauté
till the raw smell goes off.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">To this add the finely chopped
onion till it becomes golden brown.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add the finely chopped tomato
till it becomes mushy.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">To this add the masala powders
and sauté for 2 minutes.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">To this add the pressure cooked
jackfruit seeds and give a good stir.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add the required salt for masala
and ¼ cup of water. Mix everything well and cook covered for 5 minutes in
simmer.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Open the lid, add the ground
paste and mix everything well. Allow to cook until everything combines well
& becomes thick in consistency. Switch off.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6HDlIoeLUhQ/VW28qF6w6WI/AAAAAAAACMY/ruNPkgSE5lU/s1600/Palakottai%2Bmasala%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-6HDlIoeLUhQ/VW28qF6w6WI/AAAAAAAACMY/ruNPkgSE5lU/s640/Palakottai%2Bmasala%2B1.jpg" title="Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">Spicy palakottai masala curry is
ready to relish with sambar, rasam or curd rice as well as with rotis.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Allow the jackfruit seeds to dry
in open air for few days. It will ease the process of removing the outer skin.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Carefully add salt as it is
already added while pressure cooking the seeds.</span></li>
</ul>
<br />
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<span lang="EN-IN" style="font-family: "Times New Roman","serif";">
</span></div>
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<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; line-height: 115%; mso-themecolor: text1; mso-themetint: 217;">Tags: Jackfruit recipes,
Palakottai masala recipe, Palakottai recipes, Jackfruit seeds recipe, How to
use jackfruit seeds in Indian Cooking?, Chettinad style palakottai masala, How
to remove the outer skin from palakottai?, How to prepare jackfruit seeds for
cooking? Palakottai thokku recipe, Jackfruit seeds stir fry recipe, Jackfruit
seeds poriyal recipe, Jackfruit seeds curry recipe, Kathal seeds recipes.<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-47962348624299289062015-05-21T19:50:00.000+05:302015-05-22T10:59:46.837+05:30Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Oats
Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves is a nutritious tiffin with the goodness of main ingredients-oats, lentils
& drumstick leaves. It is packed with carbohydrate, protein, vitamins &
minerals and ideal for a day to start with. The batter for adai needs no
fermentation and very easy to prepare. Instead of preparing regular recipes
with oats, this oats adai is a good variation to try for a change. It goes well
with coconut chutney, avial or jaggery. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8XJ3dfMcPxg/VV3oBGezR3I/AAAAAAAACLk/hEX4aoH8Qig/s1600/oats%2Badai%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-8XJ3dfMcPxg/VV3oBGezR3I/AAAAAAAACLk/hEX4aoH8Qig/s640/oats%2Badai%2B1.jpg" title="Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span><span style="color: #222222; font-family: 'Times New Roman', serif;">Check
out for my other </span><b style="color: #222222; font-family: "Times New Roman", serif;"><a href="http://ranistreat.blogspot.in/search/label/Adai" target="_blank">Adai varieties Here</a></b><span style="color: #222222; font-family: 'Times New Roman', serif;">.</span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Oats Murungaikeerai Adai | Oats Lentil Crepe with
Drumstick Leaves<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian| South Indian<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe Category : Breakfast/Dinner <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Soaking Time : 1 Hour (Min)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation Time: 5 Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 3-4 Minutes per adai<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Serves – 4</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qt1P5Uw1MwQ/VV3oMiXazrI/AAAAAAAACLs/jKmHu7_v64E/s1600/oats%2Badai%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-qt1P5Uw1MwQ/VV3oMiXazrI/AAAAAAAACLs/jKmHu7_v64E/s640/oats%2Badai%2B2.jpg" title="Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves" width="480" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Oats
– 1 cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Toor
dhal – ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Channa
dhal – ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Drumstick
leaves – 1 cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Red
chillies – 4- 5 Nos</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Fennel
seeds – 1 tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Ginger
– ½” piece</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Asafoetida
– ½ tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Turmeric
powder – ½ tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Salt
– to taste</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Gingelly
oil – as required</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Coconut
gratings (optional)– ¼ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Salt
to taste</span></li>
</ul>
<br />
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
</div>
<ol>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Wash
and soak toor dhal and channa dhal together in water for an hour.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In
the mean time, clean murungaikeerai and pluck only the leaves. Wash them well
in water, drain and keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">First
grind red chillies, ginger piece, fennel seeds together. </span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">To this add the soaked dhals and grind coarsely.
Transfer the dhal batter to the container.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Add
oats to the mixer and grind coarsely by adding water. Transfer this to the same
container.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">To
the oats-dhal batter, add the washed, cleaned drumstick leaves, coconut
gratings, turmeric powder, asafoetida & salt. Mix everything well and bring
the batter to a thick idli batter consistency by adding water, if needed.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Heat
a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Drizzle
few drops of oil and close with the lid and cook in simmer.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; text-indent: 78pt;">After 2 minutes,
open the lid and carefully flip the adai to the other side and cook in simmer
without lid for about 2 minutes.</span><span style="color: #222222; font-family: 'Times New Roman', serif; text-indent: 78pt;"> </span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-X-UlnduHy7A/VV3odVU3R0I/AAAAAAAACL0/1cSbexTSeHs/s1600/oats%2Badai%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-X-UlnduHy7A/VV3odVU3R0I/AAAAAAAACL0/1cSbexTSeHs/s640/oats%2Badai%2B3.jpg" title="Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves" width="496" /></a></div>
<div class="MsoNormal" style="background: white; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Hot & soft Oats
Murungaikeerai Adai is ready. You can serve this adai with cocnut chutney or
avail. But my personal preference is always for jaggery…so simple but yum.</span><span lang="EN-IN" style="color: #222222; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">This
recipe will give soft adais as we add only the oats. If you want crispy, you
can add ½ cup of raw rice in addition to the above ingredients. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0pt; text-align: justify;">
<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 217;">Tags: Adai dosa recipes,
Lentil crepe recipes, Oats recipes, Breakfast recipes, Dinner recipes, Diabetic
recipes, Greens recipes, Murungai keerai recipes, Drumstick leaves recipes, Oats
adai recipe, Murungaikeerai adai recipe, How to make soft adai with oats?,
Healthy breakfast/dinner ideas, South Indian breakfast recipes, lentil pancakes
recipes<o:p></o:p></span></div>
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</div>
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<br /></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-44879139693181592882015-05-17T20:12:00.000+05:302015-05-17T20:21:23.098+05:30Raw banana fry | Vazhaikkai varuval<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Raw
banana fry | Vazhaikkai varuval is a spicy, tasty side dish which goes well
with sambar, rasam, curd as well as with any V<b>ariety rice.</b> Though I prepare raw
banana fry in different methods, this recipe is quite simple with minimum
ingredients. This dish comes handy during busy week days. I make this varuval often
and our favourite combo is vazhaikkai varuval with lemon rice. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<span style="background-color: white; text-align: justify;">Coming
to the recipe, the raw banana needs to be sliced slightly thicker than as we do
for banana chips. The risky part in this recipe is sautéing the veggie as it
cooks very fast and tends to break easily. So care should be taken to retain
the shape of the veggie in the end product. Other than this, it is a very easy
to follow recipe.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-15jxDNjcuJs/VVimQI97ZrI/AAAAAAAACK8/XxIAGQVCM90/s1600/vazhai%2Bfry%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://3.bp.blogspot.com/-15jxDNjcuJs/VVimQI97ZrI/AAAAAAAACK8/XxIAGQVCM90/s640/vazhai%2Bfry%2B1.jpg" title="Raw banana fry | Vazhaikkai varuval" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe for Raw banana fry
| Vazhaikkai varuval<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 0.5in; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian|
South Indian<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 0.5in; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Recipe Category – Side
Dish/Vegetarian<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 0.5in; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation Time: 10
Minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 0.5in; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking time : 15-20
Minutes<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 0.5in; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Serves – 2</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 0.5in; text-align: justify; text-indent: 78pt;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tCY25duv1-4v9b32Rbf2M28z24knLVh41LB56bLXzEJ7QZCvN0RwPK-ZsrVQ4mH_rNmVxMIP0yDRfBpYWsB62q1pVQfjBkUVxIbtH0plu8fY9tM3qN-aQbVTaFt5SdRrVEeCZDxqMg/s1600/vazhai+fry+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tCY25duv1-4v9b32Rbf2M28z24knLVh41LB56bLXzEJ7QZCvN0RwPK-ZsrVQ4mH_rNmVxMIP0yDRfBpYWsB62q1pVQfjBkUVxIbtH0plu8fY9tM3qN-aQbVTaFt5SdRrVEeCZDxqMg/s640/vazhai+fry+2.jpg" title="Raw banana fry | Vazhaikkai varuval" width="518" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Raw banana | Vazhaikkai – 1 No.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Red chilli powder – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Turmeric powder – ¼ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; text-align: left;">Salt to taste</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";"><b>For seasoning:</b></span></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Oil – 2 to 3 tbsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Fennel seeds – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Garlic (crushed) – 4 pods</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Curry leaves – few</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: 'Times New Roman', serif;">Peel the skin from vazhaikkai,
slit into two, cut them to thin discs and keep in water.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">In a non-stick pan, heat oil and
season with fennel seeds and curry leaves.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add crushed garlic and sauté till
it gets slightly browned.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Then add required salt, turmeric
powder and red chilli powder, give a quick stir to mix all ingredients evenly
with oil.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Immediately, add the raw banana
pieces and mix everything well.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Cook covered with a lid in medium
fire, for about 5 minutes. After 5
minutes, open the lid and just turn around the pieces. Cook covered for 5
minutes.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; text-indent: 78pt;">Open the lid and fry in simmer
for about 10 minutes, gently turning the pieces in between & switch off.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2DbDeNIL6OhSISjcCBvjK6zb3iTvE53lPDkp1GNNH4SgtevrizVzD_ucOrSusiFIbDpQQ5WlCgBFKBrFUI1GzI2mQV24OacpnNyTwZnGNWo-wAKznG6pF-uHeuO1kHkA6yaEAeK_CA/s1600/vazhai+fry+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2DbDeNIL6OhSISjcCBvjK6zb3iTvE53lPDkp1GNNH4SgtevrizVzD_ucOrSusiFIbDpQQ5WlCgBFKBrFUI1GzI2mQV24OacpnNyTwZnGNWo-wAKznG6pF-uHeuO1kHkA6yaEAeK_CA/s640/vazhai+fry+3.jpg" title="Raw banana fry | Vazhaikkai varuval" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Times New Roman', serif;">Spicy Vazhaikkai Fry is ready to
serve! It goes well with sambar, dhal, rasam,curd or with any <b>Variety rice.</b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Adding garlic gives a nice
flavour to the recipe as well as aids digestion. If you don’t like garlic
flavour, add a pinch of asafoetida.</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; line-height: 115%; mso-themecolor: text1; mso-themetint: 217;">Tags: Vazhaikkai varuval
recipe, simple raw banana fry recipe, Raw banana recipes, Vazhaikkai recipes, vazhakkai varuval recipe, simple vazhai varuval, how to
make simple fry with raw banana, vazhakkai fry, Chettinad vazhaikkai Fry, vazhaikkai
poriyal recipe, Vegetarian fry recipes, Vazhaikkai stir fry recipe, Raw banana
stir fry<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-764263633260376532015-05-14T22:25:00.000+05:302015-05-14T22:33:17.453+05:30Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: 'Times New Roman', serif;">Sakkaraivalli kizhangu poli | Sweet potato
poli | Shakarkandi sweet paratha is a healthy, sweet flat bread prepared with sweet
potato stuffing.</span><span style="color: #222222; font-family: 'Times New Roman', serif;"> </span><span style="color: #222222; font-family: 'Times New Roman', serif;">Sweet potato is my
favourite and we eat the boiled potatoes for morning breakfast once in a week
during season time. Eating sweet potatoes without any add-ons this way, is
better as it is a high calorie veggie. Last time, I bought some extra quantity
of these sweet potatoes as they seem to be fresh with a nice pink coloured
skin, having this poli in mind. I was really happy that the poli idea worked
out very well as they came out super soft, all because of this sweet potato
pooranam and no one could find out it was made of sweet potato. Finally I got
one more addition to my <b><a href="http://ranistreat.blogspot.in/search/label/Sweet%20Potato" target="_blank">sweet potato recipes</a></b> to share with you...</span></div>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Coming to the recipe, as I had already posted <b><a href="http://ranistreat.blogspot.in/2014/10/wheat-coconut-boli-thenga-boli-wheat.html" target="_blank">Coconut Poli | Thengaboli</a></b> with wheat flour earlier, I’ve used APF | maida for preparing sakkaraivalli
kizhangu poli. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_a-LR7V8dhyphenhyphenRhdqxUccnG-dfHpts4rW4qStzmIhqCg7TTpORcsiZyaThN2wS-9xAWVQ9na7FpxC-ajOxHL-z-BiaBKaU4Ly8_au70S9tA4NgUD3OcD0m3lHJ5jH9sIHbOZyj2k5jT1Q/s1600/poli+3.jpg" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_a-LR7V8dhyphenhyphenRhdqxUccnG-dfHpts4rW4qStzmIhqCg7TTpORcsiZyaThN2wS-9xAWVQ9na7FpxC-ajOxHL-z-BiaBKaU4Ly8_au70S9tA4NgUD3OcD0m3lHJ5jH9sIHbOZyj2k5jT1Q/s640/poli+3.jpg" title="Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha" width="480" /></a></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">How to prepare Sakkaraivalli kizhangu poli | Sweet
potato poli | Shakarkandi sweet paratha...<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 1in; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cuisine : Indian <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 1in; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Preparation Time: 40
Mins (including standing time, pressure cooking, etc)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 1in; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Cooking Time: 20-30
Mins<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 1in; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Yields 8-10
Nos.(Medium size)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">
</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0.0001pt 1in; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Serves – 4</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-l0qSz-X-7MY/VVTRIXner-I/AAAAAAAACKY/qMLNVfZ9PRs/s1600/poli%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-l0qSz-X-7MY/VVTRIXner-I/AAAAAAAACKY/qMLNVfZ9PRs/s640/poli%2B4.jpg" title="Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha" width="480" /></a></div>
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<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">For the outer cover:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
</div>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Maida | All purpose flour
– 2 cups</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Salt – a pinch</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Turmeric powder – ¼
tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Water - as needed</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Oil – 1 tbsp</span></li>
</ul>
<br />
<div class="MsoNormal" style="background: white;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">For
pooranam:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white;">
</div>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Sweet potatoes (Medium) - 2 Nos</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Coconut gratings – ½
cup (optional)</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Jaggery (crushed)
– ½ cup</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Cardamom powder – 1
tsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Ghee – 1 tsp + 1 tbsp</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Maida | All purpose
flour – as needed for dusting</span><span style="color: #222222; font-family: 'Times New Roman', serif; text-align: justify;"> </span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3REsIcsrYXg/VVTRe_N0MjI/AAAAAAAACKg/l_Gx1T_q62I/s1600/poli%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://1.bp.blogspot.com/-3REsIcsrYXg/VVTRe_N0MjI/AAAAAAAACKg/l_Gx1T_q62I/s640/poli%2B2.jpg" title="Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha" width="480" /></a></div>
<div class="MsoNormal" style="background: white;">
<span style="color: #222222; font-family: 'Times New Roman', serif; text-align: justify;"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Method:</span></b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
</div>
<ol style="text-align: left;">
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In a mixing bowl, add
maida, turmeric powder and a pinch of salt. Mix well. Add water little by
little and make a soft, pliable dough. Then add oil, mix well and allow to stand for 30 minutes. Keep the dough
covered.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In the mean time, wash
sweet potatoes in water and pressure cook them with enough water until soft. I
left for 3 whistles.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Once the pressure
subsides, open the pressure cooker and drain the sweet potatoes. Once cooled,
remove the skin and mash them without any lumps. Keep aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Also, melt the powdered jaggery in ¼ cup of water and strain the impurities. Keep
aside.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">In a heavy bottomed
kadai, add a tsp of ghee and sauté the coconut gratings for 2 minutes. To this,
add the mashed sweet potatoea and mix everything well. Add jaggery syrup & cardamom
powder and sauté till everything forms together like a mass. Allow it to cool.
Make small lemon sized balls out of this filling.</span></li>
<li><span lang="EN-IN" style="color: #222222; font-family: 'Times New Roman', serif;">Also make balls out of
the dough. Take a dough ball and by applying oil on hand, flatten it to
form like a small bowl (</span><span lang="TA" style="color: #222222; font-family: Latha, sans-serif;">சொப்பு</span><span lang="TA" style="color: #222222; font-family: 'Times New Roman', serif;">/</span><span lang="TA" style="color: #222222; font-family: Latha, sans-serif;">கிண்ணம்</span><span lang="EN-IN" style="color: #222222; font-family: 'Times New Roman', serif;">). Keep the sweet potato stuffing inside and
cover this stuffing by gently stretching
the edges of the dough so that the filling should get covered completely.
Repeat the process for rest of the dough.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Roll the above stuffed
balls into thin, round discs using roller pin, dusting the ball with maida/ all
purpose flour.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Place the tawa/skillet
on a stove. Let it get heated.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Place the rolled boli
on the heated tawa, wait for bubbles to come on the surface. Flip it
immediately and leave it for a minute.</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif;">Cook on both sides on
high flame, flipping it now and then, by applying ghee on both sides and till
it gets cooked completely.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IBbGqUA3CQs/VVTQZqpw5QI/AAAAAAAACKQ/QNwaBOAIq-U/s1600/poli%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-IBbGqUA3CQs/VVTQZqpw5QI/AAAAAAAACKQ/QNwaBOAIq-U/s640/poli%2B1.jpg" title="Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha" width="480" /></a></div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Super soft, tasty Sweet potato poli is
ready to eat!<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
</div>
<ul>
<li><b><span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"> </span></b><span style="color: #222222; font-family: 'Times New Roman', serif;">Coconut gratings are optional</span><b style="color: #222222; font-family: 'Times New Roman', serif;">.</b></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif;">Quantity of jaggery depends on the sweetness
of sweet potato as well as your taste preference. So adjust accordingly.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; text-align: left;">You can use sugar |
palm jaggery in place of jaggery. Follow the same procedure, if using palm
jaggery. If using sugar, mix with mashed sweet potato and sauté till it forms a
ball.</span></li>
<li><span style="color: #222222; font-family: 'Times New Roman', serif; text-align: left;">You can add use wheat
flour instead of maida, to make it healthier.</span></li>
</ul>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="color: #222222; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="color: #262626; font-family: 'Times New Roman', serif; font-size: 9pt;">Tags: Boli recipes, Healthy boli recipes, How to make boli
using sweet potato? Sweet potato poli recipe, How to make poli using palm
jaggery?, Sakarkanthi Obbuttu recipe, festival recipes, Sweet potato stuffed
poli recipe, sakkaraivalli poli recipe, sarkarai valli kizhangu poli recipe,
how to use sarkarai valli kizhangu for making poli?</span> <o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-43776003675088141532015-05-04T22:42:00.000+05:302015-05-04T22:42:03.540+05:30Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">Steamed Fish in Banana Leaf |
Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen is a healthy
option for fish lovers, that too who prefer fried fish rather than curry fish.
This is more like steaming fish in banana leaf. Though Karimmen (Pearl Spot
fish) Pollichathu is our family’s favourite, I didn’t plan for preparing any special dish last week
when I bought koduva | barramundi fish. When I was marinating the fish with spices, I got an idea of
preparing this fish fry in banana leaf as I got some left-over banana leaves which I bought for Panguni
Uththiram, the previous day. I followed the simple recipe, yet it turned out to
be so yummy. This is mainly due to the flavours of banana leaf which really enhanced
the taste & aroma of the dish. The fish potlis looked so cute on the
serving plate and tasted real yum. We enjoyed it as a starter with onion rings
& tomatoes and got vanished like flash in the pan.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hSQeiVHG24Q/VUemGJ-9USI/AAAAAAAACJc/qde0BhIAsnE/s1600/fish%2Bfry%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-hSQeiVHG24Q/VUemGJ-9USI/AAAAAAAACJc/qde0BhIAsnE/s640/fish%2Bfry%2B3.jpg" title="Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Fish – 5 pieces</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Banana leaves – as required</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Oil – 2 tbsp for frying</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Onion, cilantro, tomato – for
garnishing</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">For marination:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Red chilli</span><span style="font-family: 'Times New Roman', serif;"> </span><span style="font-family: 'Times New Roman', serif;">powder – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Ginger garlic paste – 2 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Pepper powder – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Turmeric powder – ½ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Lemon juice – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Thick tamarind paste – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Oil- 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Salt to taste</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0-avh9A_Y34/VUemgqU7T9I/AAAAAAAACJk/PZuUheSeANo/s1600/fish%2Bfry%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-0-avh9A_Y34/VUemgqU7T9I/AAAAAAAACJk/PZuUheSeANo/s640/fish%2Bfry%2B1.jpg" title="Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: 'Times New Roman', serif;">Clean & wash the fish pieces using
water with turmeric and curd.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add the ingredients kept for marinating
and mix everything well to form a paste. Add few drops of water, if needed, to
make a thick paste.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Apply this masala paste on the
fish pieces and marinate in the refrigerator for an hour.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">In the mean time, wash the banana
leaves and dry them.</span><span style="font-family: 'Times New Roman', serif;"> </span><span style="font-family: 'Times New Roman', serif;">Check the leaves by
folding them to ensure that they are flexible enough to wrap the fish, without
tearing. If they are thick and tend to tear while folding, switch on the flame
and show the banana leaves over the flame for few seconds, just to make it
tender. Don’t overdo this to change the colour of the leaves. Normally tender
leaves won’t get torn while folding.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Cut the leaves into big squares
to wrap the fish pieces.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Place the single fish piece with
some marinade, in the centre of each banana leaf and fold on all the sides to
form a potli or packet. Tie it with twain or thread. Repeat for other fish
pieces and prepare the potlis | packets.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">In a non stick pan, add 2 tbsp of
oil and heat.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">When the oil is hot, arrange the
fish potlis on the pan and keep it closed.</span><span style="font-family: 'Times New Roman', serif;">
</span><span style="font-family: 'Times New Roman', serif;">Cook </span><span style="font-family: 'Times New Roman', serif;"> </span><span style="font-family: 'Times New Roman', serif;">the fish in simmer for about
5 minutes. Then carefully flip the fish to other side and cook covered for 5
minutes. Repeat again with both sides twice or thrice & cook covered until
done. This will take 20 to 25 minutes in simmer.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TXubBYDZdAw/VUemy8F9sGI/AAAAAAAACJs/S1pC41mUWa0/s1600/fish%2Bfry%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-TXubBYDZdAw/VUemy8F9sGI/AAAAAAAACJs/S1pC41mUWa0/s640/fish%2Bfry%2B2.jpg" title="Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Times New Roman', serif;">Tasty fish potlis are ready to
relish. Enjoy the bite with any of your favourite side | dip or with hot, steamed rice & fish curry...</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-eRBTAt0ane4/VUenAOfCMdI/AAAAAAAACJ0/ES24OpzKGjE/s1600/fish%2Bfry%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-eRBTAt0ane4/VUenAOfCMdI/AAAAAAAACJ0/ES24OpzKGjE/s640/fish%2Bfry%2B4.jpg" title="Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Care should be taken while flipping
the fish potlis.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">You can add any spice | masala of
your choice and proceed with the same cooking process but marination part is
very much essential.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Wiy-OJooYww/VUenNQ8lv8I/AAAAAAAACJ8/7vO0Eu84_VI/s1600/fish%2Bfry%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://4.bp.blogspot.com/-Wiy-OJooYww/VUenNQ8lv8I/AAAAAAAACJ8/7vO0Eu84_VI/s640/fish%2Bfry%2B5.jpg" title="Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";"></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; line-height: 115%; mso-themecolor: text1; mso-themetint: 217;">Tags: Fish Fry in banana
leaf recipe, steamed fish fry recipe, Fish pollichathu, Koduva meen in Banana
leaf, How to cook fish in banana leaves?,
Fish fry in banana leaf, Fish cooked in banana leaf, Fish banana potlis,
Fish potlis for starter , Vazhai Ilai meen recipe, simple fish fry in banana
leaf, koduva meen fry, Healthy fish fry recipes, Diet fish recipes, Seafood
recipes, fish recipes, Simple koduva fish fry recipe, How to steam cook fish in
banana leaf? Grilled fish in banana leaf, steamed barramundi in banana leaf<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";"><o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-14315397677662250012015-04-29T22:09:00.000+05:302015-04-29T22:13:32.420+05:30Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif";">Channa
Biryani | </span><span style="font-family: 'Times New Roman', serif;">Chole Biryani | </span><span style="font-family: "Times New Roman","serif";">Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani </span><span style="font-family: "Times New Roman","serif"; mso-bidi-language: TA;">is a protein packed healthy rice dish which could be
prepared in a jiffy, once you have the pressure cooked chickpeas on hand. It is
ideal for lunch box as well as for lazy holidays. It can also be prepared as a
part of the party menu and becomes really exotic when paired with a perfect
side.</span><br />
<span style="font-family: "Times New Roman","serif"; mso-bidi-language: TA;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; mso-bidi-language: TA;">Chole | channa, being the main ingredient in this
biryani, it is needless to say about the nutrient value of this yummy meal. As
channa is rich in protein & dietary fibre, it is good for everyone. Luckily
channa being a favourite among kids, we can prepare this biryani without any
second thought for their lunch box too. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; mso-bidi-language: TA;">Today I prepared this biryani with seeraga samba rice and
you can prepare it with basmati rice as well. Recently I start to stock jeera
samba rice more when compared to basmati as my family likes the taste of biryani made with seeraka samba rice.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0_oT8IsrbK4/VUD0-RCriXI/AAAAAAAACI4/VbWqZ2pnV8E/s1600/Channa%2Bbiyani%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-0_oT8IsrbK4/VUD0-RCriXI/AAAAAAAACI4/VbWqZ2pnV8E/s1600/Channa%2Bbiyani%2B1.jpg" height="640" title="Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; mso-bidi-language: TA;">Here we go for the recipe…<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: 'Times New Roman', serif;">Ingredients:</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Seeraga
samba rice – 2 cups</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Water
– 4 cups</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Channa
| chick pea | kondaikadalai – ¾ to 1 cup</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Ginger
garlic paste – 2 tbsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Onion
(Big) – 2 Nos (chopped lengthwise)</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Tomato
– 2 Nos.(Medium)(chopped)</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Green
chilli – 2 Nos.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Curd
– 1 tbs</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Chilli
powder – 1 tbsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Garam
masala powder – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Turmeric
powder – ¼ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Coriander
leaves (finely chopped) – ¼ cup</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Mint
leaves (finely chopped) – ½ cup</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Salt
to taste</span></li>
</ul>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: 'Times New Roman', serif;">For
seasoning:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br />
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Bay
leaf – 1 No.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Cinnamon
– 1 inch piece</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Cloves
– 2 Nos</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Cardamom
- 2 Nos.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Fennel
seeds – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Oil
– 2 tbsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Ghee
– 1 tsp</span></li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3i1zo3oJISk/VUD1QZ_LhFI/AAAAAAAACJA/AO8QXwwqeCU/s1600/channa%2Bbiyani%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-3i1zo3oJISk/VUD1QZ_LhFI/AAAAAAAACJA/AO8QXwwqeCU/s1600/channa%2Bbiyani%2B2.jpg" height="640" title="Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani" width="480" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: 'Times New Roman', serif;">Method:
<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br />
<ol>
<li><span style="font-family: 'Times New Roman', serif;">Wash
channa in water and soak with enough water overnight or for 6-8 hours.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Wash
the soaked channa again until the water becomes clear and pressure cook with
enough water and salt for about 5 whistles or until cooked soft.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">When
the pressure subsides, open the cooker, drain channa alone and keep aside.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Wash
the rice using water and keep aside.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Cut
onions, tomatoes, mint & coriander leaves and keep ready.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Take
a pressure cooker, pour the oil and wait till the oil gets heated. Add the
items given under “seasoning” one by one and wait until all these splutter to
get the aroma from the seasoning.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add
a half of chopped mint leaves, onion and Green chilli (just break into 2 or 3)
and sauté well until the onion becomes translucent. Then add the ginger-garlic
paste and sauté till the raw smell of the masala goes off.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add
finely chopped tomato and add some salt so that the tomato will get cooked
easily and sauté till the tomato gets smashed well.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Then
add all the masala powders and sauté till the oil oozes out from the
masala. Next, add curd and sauté well until the mixture gets glossy appearance.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Then add the drained channa & sauté well. To
this add the washed rice and sauté for 3 minutes and then add the balance mint
& coriander leaves.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add
required salt </span><span style="font-family: 'Times New Roman', serif;"> </span><span style="font-family: 'Times New Roman', serif;">and </span><span style="font-family: 'Times New Roman', serif;"> </span><span style="font-family: 'Times New Roman', serif;">4 cups of water. You can check for salt & spice
at this stage and add if needed. Stir well and close the lid. Wait for 1
whistle, then simmer the flame for 3 minutes. Open the cooker after releasing
the pressure slowly. Then follow the same procedure as we have done for all
other <b><a href="http://www.ranistreat.blogspot.in/search/label/Biryani%20Recipes" target="_blank">Biryani recipes.</a></b></span></li>
</ol>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5YKntXSELGg/VUD1iaUUIWI/AAAAAAAACJI/MV4n8Rs6OVQ/s1600/channa%2Bbiryani%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-5YKntXSELGg/VUD1iaUUIWI/AAAAAAAACJI/MV4n8Rs6OVQ/s1600/channa%2Bbiryani%2B3.jpg" height="640" title="Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani" width="480" /></a></div>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: 'Times New Roman', serif;">Healthy,
yummy Channa Biryani is ready to serve! We
had this channa biryani with cucumber raita…<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: 'Times New Roman', serif;">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">You
can use basmati rice and follow the same procedure instead of Jeera samba rice.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">You
can increase or decrease the quantity of channa as per your choice but 1 cup is
more sufficient for 2 cups of rice.</span></li>
</ul>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-bidi-language: TA; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1; mso-themetint: 191;">Tags: Channa biryani recipe, Pressure
cooker Biriyani recipe, how to make chole biriyani at home, Vegetarian biryani
with seeraga samba rice, Kabuli Channa biryani with jeera samba, jeera samba kondakkadalai
biryani recipe, seeraga chamba rice chole biriyani, jeera chamba chickpea biryani,
How to prepare chickpea biryani with seeraga samba rice?, kondaikadalai
biryani, channa biryani with basmati rice, channa pulao with cucumber raita, hotel
style biriyani recipe, pressure cooker biryani recipe, seeraga samba biryani
recipes<o:p></o:p></span></div>
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<br /></div>
<br />
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<br /></div>
</div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-59726750182726506002015-04-23T22:19:00.003+05:302015-04-24T11:22:53.460+05:30Tomato Soup for Rice | Thakkali Soup Kuzhambu | Tomato Masala Dhal<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">Tomato Soup for Rice | Thakkali
Soup Kuzhambu | Tomato Masala Dhal is a
specialty from Chettinad cuisine | Karaikudi region. Don’t mistake this recipe
for a soup. It is like a soup to be run down with rice. This is prepared using
moong dhal with lots of tomatoes & green chillies needed to spice up. The
consistency of this dish resembles soup but little spicier than soup and hence
called as “soup kuzhambu”. It tastes divine when had with hot, mashed, steamed
rice & some spicy fry as side. So you need to follow the below steps to
enjoy this soup kuzhambu to the core. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Cook rice until soft, that is little
bit mushy.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Take a deep plate or bowl, add
the hot steamed rice, mash it a bit, add some generous amount of this soup,
combine everything and have it hot with </span><b style="font-family: "Times New Roman", serif;"><a href="http://ranistreat.blogspot.in/2013/11/yummy-lunch-combo-potato-fryaloo-fry.html" target="_blank">urulaikizhangu fry</a> &</b></li>
<li><span style="font-family: 'Times New Roman', serif;">Slurppp...:)</span></li>
</ul>
<span style="font-family: 'Times New Roman', serif; text-align: justify;">Though the preparation is quite
simple, this meal combo gives a great satisfaction like a festive meal.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QZUFoLaqBO0/VTkgrw_kxTI/AAAAAAAACIU/KkBvBIdqhlQ/s1600/Tom%2Bsoup%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-QZUFoLaqBO0/VTkgrw_kxTI/AAAAAAAACIU/KkBvBIdqhlQ/s1600/Tom%2Bsoup%2B1.jpg" height="640" title="Tomato Soup for Rice | Thakkali Soup Kuzhambu | Tomato Masala Dhal" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">Going to the recipe...<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";"><b>Ingredients:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Moong dhal | Green gram dhal |
Paasi paruppu – ½ cup</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Onion (finely chopped) – 1 No.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Green chillies (slit into 2) – 2
Nos.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Tomatoes medium (chopped) – 1 Nos</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Turmeric powder – ¼ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Salt – to taste</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">For Seasoning:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Oil – 1 tbsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Bay leaf | Brinji ilai – 1 No.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Cinnamon – 1” piece</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Kal Paasi – 1 piece</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Fennel seeds – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Curry leaves – few</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Onion (finely chopped) – 1 No.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Green chillies (slit into 2) – 3
Nos.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Tomatoes medium (chopped) – 2 Nos</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Y_tGe9h0N74/VTkg57AUXfI/AAAAAAAACIc/6ghn6LJWNAQ/s1600/tom%2Bsoup%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-Y_tGe9h0N74/VTkg57AUXfI/AAAAAAAACIc/6ghn6LJWNAQ/s1600/tom%2Bsoup%2B3.jpg" height="640" title="Tomato Soup for Rice | Thakkali Soup Kuzhambu | Tomato Masala Dhal" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: 'Times New Roman', serif;">Wash moong dhal and cook with a
cup of water & turmeric powder in a broad vessel.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">When dhal is 3/4</span><sup style="font-family: "Times New Roman", serif;">th</sup><span style="font-family: 'Times New Roman', serif;">
done, add the finely chopped onion, </span><span style="font-family: 'Times New Roman', serif;"> </span><span style="font-family: 'Times New Roman', serif;">green chillies & chopped tomato as given
in the “ingredients” list . Add one more cup of water, mix everything well and
allow to boil for 5 minutes.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">In a kadai, heat oil and season
the items given "for seasoning".</span></li>
<li><span style="font-family: 'Times New Roman', serif;">To this add the slit green
chillies, sauté for a while. Then add the chopped onions, sauté till it becomes
glossy and releases a nice aroma. Finally add the chopped tomatoes and cook till
mushy.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Transfer the above seasoning to
the dhal+ tomato mixture. Add salt, adjust consistency by adding required water
& give a good stir. Allow everything to boil together for 5 minutes and
switch off.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cOuit_F-JoU/VTkhFyH3lKI/AAAAAAAACIk/VZYhGEobV3c/s1600/tom%2Bsoup%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-cOuit_F-JoU/VTkhFyH3lKI/AAAAAAAACIk/VZYhGEobV3c/s1600/tom%2Bsoup%2B2.jpg" height="480" title="Tomato Soup for Rice | Thakkali Soup Kuzhambu | Tomato Masala Dhal" width="640" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">Flavourful, tasty thakkali soup
is ready to enjoy with hot steamed rice...I always like to enjoy this tomato
soup with <a href="http://ranistreat.blogspot.in/2013/11/yummy-lunch-combo-potato-fryaloo-fry.html" target="_blank"><b>Chettinad potato fry</b>...</a><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">This recipe strictly needs the
moong dhal to be cooked in a open vessel. Don’t pressure cook.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">You may increase the quantity of
dhal but it will give a thick soup. Adjust accordingly.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">You need to split up onions,
green chillies & tomatoes to cook with dhal as well as for seasoning.</span></li>
</ul>
<br />
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<span lang="EN-IN" style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">
</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; line-height: 115%; mso-themecolor: text1; mso-themetint: 217;">Tags: Thakkali soup
recipe, Tomato soup for rice, Thakkali soup kuzhambu for rice, Thakkali soup
Kuzhambu recipe, Karaikudi special thakkali soup recipe, Chettinad special
thakkali soup recipe, Thakkali masala dhal, Thakkali soup with moong dhal, How
to make thakkali soup for rice?, How to eat thakkali soup with rice?, How to
prepare simple soup for rice with tomatoes?, Chettinad recipes, Karaikudi
special recipes<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0tag:blogger.com,1999:blog-3240158428824420554.post-9858939551994041352015-04-18T22:47:00.002+05:302015-04-18T22:47:38.210+05:30Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Tawa Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">Senai Kizhangu Roast | Senai Tawa
Fry | Karunai Kizhangu Roast | Elephant Yam Fry is a tasty, spicy side dish,
prepared by shallow frying the marinated senai kizhangu pieces in oil. In my
family, we call this as “senai meen fry” as we prepare this roast like we do
for fish fry. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">Senai kizhangu is also known as
Suran, Jimikand, Whitespot giant arum, etc. It is a tuber but still its health
benefits are more superior to other tuberous vegetables. It has so many medicinal
properties, hence it has an important place in ayurvedic medicine. Mainly it helps in treating digestive disorders. Other
than for medicinal uses, it is high in dietary fibres, vitamins & minerals
essential for healthy living. It can also be had by the diabetic people in
limited quantities. So try to include this healthy vegetable in your regular
diet.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";"><br /></span></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">I’ve already posted the simple
recipe for <b><a href="http://www.ranistreat.blogspot.in/2014/04/senai-kizhangu-fry-elephant-yam-fry.html" target="_blank">Senai kizhangu fry| senai kizhangu varuval</a></b>. The recipe, which I’m
sharing today, needs some extra steps and the final dish makes you feel worth
all the effort.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-w6ClQgkClnc/VTKPn-0UnkI/AAAAAAAACHw/TrNCQ9WIuWI/s1600/senai%2Bfry%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-w6ClQgkClnc/VTKPn-0UnkI/AAAAAAAACHw/TrNCQ9WIuWI/s1600/senai%2Bfry%2B1.jpg" height="640" title="Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Tawa Fry" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN" style="font-family: "Times New Roman","serif";">Here is the recipe.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Elephant yam | Senai kizhangu
–300 gms</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Tamarind – small lemon size ball</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Turmeric powder – ¼ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Salt – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Oil – for shallow frying</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Curry leaves - few</span></li>
</ul>
<br />
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">For marination:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: 'Times New Roman', serif;">Ginger garlic paste – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; text-align: justify;">Red chilli powder – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; text-align: justify;">Pepper powder – ½ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; text-align: justify;">Turmeric powder – ¼ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; text-align: justify;">Thick tamarind paste – 1 tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; text-align: justify;">Fennel powder – ½ tsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; text-align: justify;">Besan flour | Kadalai Maavu – 2
tbsp</span></li>
<li><span style="font-family: 'Times New Roman', serif; text-align: justify;">Salt – to taste</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-izS00aFAgWo/VTKP2my-GyI/AAAAAAAACH4/9oHdHcbIuzs/s1600/senai%2Bfry%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-izS00aFAgWo/VTKP2my-GyI/AAAAAAAACH4/9oHdHcbIuzs/s1600/senai%2Bfry%2B2.jpg" height="640" title="Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Tawa Fry" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Method:</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: 'Times New Roman', serif;">Soak tamarind in 2 cups of water
and squeeze out the juice. Keep aside.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Peel off the skin from yam, wash
very well in running water. Cut into ¼ “ thick slices as shown in the pic.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">In a sauce pan, add yam pieces,
tamarind juice, turmeric powder, salt. Add water, if required to cover all the
yam pieces. Bring it to boil and switch off when yam is ¾ th done. It will take
5 minutes of boiling.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Drain the tamarind water and
carefully transfer the yam pieces to a wide plate, without breaking them. Allow
to cool.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">In a broad mixing plate, add all
the ingredients given For marination and make a thick paste by adding little
water, if required. Check the masala for salt. Remember we’ve added salt while
cooking yam pieces before.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Add the cooked yam pieces to the
marinade and mix everything well so that each and every yam piece gets coated
with the masala. Allow it to stand for 30 minutes.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">In a non-stick tawa, add enough
oil. Arrange the yam pieces on the tawa and allow to cook for 10 minutes. Flip
to other side and cook for 10 more minutes. Cook by flipping both sides till
yam is cooked and browned on both sides evenly.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Take out the yam pieces and place
them on paper towel to drain excess oil.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Repeat the steps for rest of the
yam pieces until done.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Finally add curry leaves in the
pan, roast until crisp and garnish the yam pieces.</span></li>
</ol>
<br />
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<a href="http://4.bp.blogspot.com/-R_TYm8DhXLs/VTKQGNaSReI/AAAAAAAACIA/8Dd3rkihx3Q/s1600/senai%2Bfry%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-R_TYm8DhXLs/VTKQGNaSReI/AAAAAAAACIA/8Dd3rkihx3Q/s1600/senai%2Bfry%2B3.jpg" height="640" title="Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Tawa Fry" width="480" /></a></div>
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<span lang="EN-IN" style="font-family: "Times New Roman","serif";">Super tasty& spicy senai tawa
roast is ready to relish! It can be had with dhal, sambar, rasam, curd or with
any variety rice. It can also be a
perfect tea-time snack for a spice lover!!!<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: "Times New Roman","serif";"><br /></span></div>
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<b><span lang="EN-IN" style="font-family: "Times New Roman","serif";">Note:<o:p></o:p></span></b></div>
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<ul>
<li><span style="font-family: 'Times New Roman', serif;">Don’t overcook yam while boiling
in tamarind water. It is enough to boil for 3- 5 minutes.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">Adjust spice according to your
tolerance level.</span></li>
<li><span style="font-family: 'Times New Roman', serif;">You can also deep fry these yam
pieces but I prefer shallow frying.</span></li>
</ul>
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<span lang="EN-IN" style="color: #262626; font-family: "Times New Roman","serif"; font-size: 9.0pt; line-height: 115%; mso-themecolor: text1; mso-themetint: 217;">Tags: Senai Kizhangu
varuval recipe, senai varuval, senai tava fry, senai varuval recipe by shallow
frying, Senai roast shallow fry & deep fry method, Elephant yam fry recipe,
Elephant foot yam fry recipe, Health benefits of yam, Elephant yam recipes,
Senai kizhangu recipes, Kizhangu recipes, Chenai kizhangu recipes, Side dish
recipes, side dish for rice, Yam fry recipe, Yam shallow fry recipe<o:p></o:p></span></div>
</div>
Rani Sundarhttp://www.blogger.com/profile/09285914870047225225noreply@blogger.com0