tag:blogger.com,1999:blog-73290903080384130692024-03-13T04:26:20.723-07:00South Indian DelicaciesSouth Indian recipes - Cooking tipslizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7329090308038413069.post-70506594246578905272011-02-06T14:35:00.000-08:002011-02-08T17:41:32.021-08:00Tip for making puri<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="background-color: #351c75; color: #eeeeee; font-family: 'Trebuchet MS', sans-serif;"><u>W<span class="Apple-style-span">hen you make the flour ready, add 1 tsp rava and little sugar to keep it puffy for a longer time.</span></u></span><br />
<span class="Apple-style-span" style="background-color: #351c75; color: #eeeeee; font-family: 'Trebuchet MS', sans-serif;"><u><br />
</u></span><br />
<span class="Apple-style-span" style="background-color: #351c75; color: #eeeeee; font-family: 'Trebuchet MS', sans-serif;"><u>Keep making puris as soon as possible, otherwise it will absorb much oil.</u></span><br />
<a name='more'></a></div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-23258756056478969052011-02-03T23:53:00.000-08:002011-02-04T00:00:57.907-08:00Beans Curry/ Beans poriyal<div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
<span style="background-color: #073763;"><br />
<span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Beans- 300 gms</span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Onions- 3 nos (medium)</span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Green chillies- 3 nos</span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Chilli powder- 1 tsp</span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Fresh shredded coconut- 2 tbsp</span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Curry leaves- 1 sprig</span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Salt as required</span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Oil- 2 tsp</span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Mustard seeds- 1 tsp</span><br />
<span style="background-color: #073763;"><br />
<span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Method:</span><br />
<span style="background-color: #073763;"><br />
</span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">Wash the beans and get rid of the srings and the tips.</span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">Cut the beans in to very small cubes and slice the onions thinly and chillies -lengthwise.</span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">Place the kadai/ Pan on fire and add oil.</span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">Splutter the mustard seeds.</span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">Add beans, green chillies and onions and sprinkle little water 1- 2 tsp.</span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">Add chilli powder and salt.</span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">Cover the pan with the lid and stir it now and then.</span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">When the water is evaporated and the beans is cooked( not fully but little crunchy without raw smell), </span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">add coconut as well as the curry leaves.</span><br />
<span style="background-color: #073763; color: #cccccc; font-family: "Trebuchet MS", sans-serif;">Stir for another 2 mts and take the pan off the stove.</span><br />
<span style="background-color: #073763;"><br />
<span style="color: #cccccc;"></span></span><br />
<span style="background-color: #073763; color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">This is a very easy method and takes a little time to cook but very delicious when served with sambar rice.</span></div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-46106566190731590962008-11-12T19:50:00.000-08:002011-02-03T23:29:18.929-08:00VENN PONGAL<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
<div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Moong dal 1 cup</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Raw rice 2 cups</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Ghee 2 tbsp</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Oil 1 tsp</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Cumin seeds 1 tsp</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Pepper corns 2 tsp</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Asafoetida powder 1 pinch</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Curry leaves 5 nos</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Ginger very little (finely chopped)</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Green chillies 3 nos (slit lengthwise)</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Cashews As required</span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><span style="color: #eeeeee;"></span><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Method:</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Dry roast moong dal till the raw smell goes out.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #eeeeee;">Boil 7 cups of water and add washed rice and moong dal.,</span><span style="color: #eeeeee;">green chillies and ginger.</span></span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">In a heavy bottomed pan, heat ghee and roast the cashews and keep the cashews aside.</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Add oil along <span style="background-color: #073763;">with</span> the remaining ghee .</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Add now , cumin seeds, pepper,asafoetida powder and curry leaves.</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">When the rice is cooked, add salt to taste.</span></div><div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Finally add the seasoning and the roasted cashews and mix well.</span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><span style="color: #eeeeee;"></span><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"><span style="color: #eeeeee; font-family: "Trebuchet MS", sans-serif;">Now the delicious pongal is ready.Serve along with sambar and coconut chutney.</span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><br />
<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><br />
<a name='more'></a></div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com2tag:blogger.com,1999:blog-7329090308038413069.post-36880968288259421872008-09-03T17:17:00.000-07:002011-02-03T23:30:52.463-08:00BITTERGOURD CURRY<div dir="ltr" style="text-align: left;" trbidi="on">Ingredients:<br />
Bittergourds -3 nos(medium)<br />
Onions -2 nos(medium)<br />
Chili powder -1 1/2 tsp<br />
Turmeric powder-1/2 tsp<br />
Salt - as required<br />
Oil -2 tbsp<br />
Fennel powder -1 tsp<br />
<br />
Method:<br />
Wash the bittergourds thoroughly and drain them without water.<br />
Cut the Bittergourds into very thin round pieces.<br />
Heat oil in a pan and add half of the sliced onions in to it.<br />
Fry the onions till it becomes transparent.<br />
Add the sliced bittergourd,turmeric powder, chili powder and salt.<br />
When it is half cooked,add the remaining sliced onions .<br />
Fry well till the curry becomes golden brown and little crispy.<br />
Now add fennel powder and mix well.</div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com1tag:blogger.com,1999:blog-7329090308038413069.post-14735097942711097062008-07-23T20:19:00.000-07:002008-07-30T18:38:19.131-07:00Curd-Medicinal values<span style="font-style: italic;"><span style="font-weight: bold;">Yoghurt /Curd<br /><span style="font-family:courier new;"></span><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;"></span></span></span></span><span style="color: rgb(51, 153, 153);font-size:100%;" >Curd is rich in Calcium,Potassium and proteins.<br />It contains large amount of phosphorus.<br />The studies show that taking curd/yoghurt daily in our diet will help in the following ways.<br /></span></span></span><span style="color: rgb(51, 153, 153);font-family:Arial;font-size:100%;" > </span> <ul style="color: rgb(51, 153, 153);"><li><span style=";font-family:Arial;font-size:100%;" >reduces cholesterol in the blood</span> </li><li><span style=";font-family:Arial;font-size:100%;" >aids digestion by producing certain, necessary enzymes</span> </li><li><span style=";font-family:Arial;font-size:100%;" >reduces unhealthy (bad) bacteria in the GI tract</span> </li><li><span style=";font-family:Arial;font-size:100%;" >detoxifies toxic materials in the diet</span> </li><li><span style=";font-family:Arial;font-size:100%;" >reduces high blood pressure</span> </li><li><span style=";font-family:Arial;font-size:100%;" >strengthens our immunity</span> </li><li><span style=";font-family:Arial;font-size:100%;" >assists in elimination of ailments such as colon irritation, constipation, diarrhea</span> </li><li><span style=";font-family:Arial;font-size:100%;" >manufactures and assimilate B complex (which includes niacin, biotin, folic acid, riboflavin & B12)</span> </li><li><span style=";font-family:Arial;font-size:100%;" >produces natural antibiotics to inhibit pathogens.</span> </li><li><span style=";font-family:Arial;font-size:100%;" >produces (cancer or tumour suppressing) compounds</span> </li><li><span style=";font-family:Arial;font-size:100%;" >detoxifies hazardous chemicals added to foods, such as nitrates.</span> </li><li><span style=";font-family:Arial;font-size:100%;" >increases calcium assimilation (thus lowering risks of osteoporosis)</span> </li><li><span style=";font-family:Arial;font-size:100%;" >helps to eliminate bad breath and gas</span> </li><li><span style=";font-family:Arial;font-size:100%;" >retards yeast infection - thrush, vaginitis </span></li><li><span style=";font-family:Arial;font-size:100%;" >helps to alleviate anxiety and stress</span></li></ul><span style="color: rgb(51, 153, 153);font-size:100%;" ></span><p><span style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><span style="color: rgb(51, 153, 153);font-size:100%;" >Source:www.eltean.com</span><br /></span></p>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-79171012113239429662008-07-13T23:24:00.000-07:002011-02-03T22:02:45.299-08:00Cauliflower curry-A non vegetarian recipe<div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: white;">Ingredients:</span><br />
<span style="color: white;">Lamb or goat -200 gms </span><br />
<span style="color: white;">Cloves -2 nos</span><br />
<span style="color: white;">Cinnamon -2 inch stick</span><br />
<span style="color: white;">Onion -1 medium sized</span><br />
<span style="color: white;">Cauliflower -1</span><br />
<span style="color: white;">Green chillies -2</span><br />
<span style="color: white;">Oil -1 tbsp</span><br />
<span style="color: white;">Chilli powder -1 tsp</span><br />
<span style="color: white;">Turmeric powder-1/2 tsp</span><br />
<span style="color: white;">Salt -as required</span><br />
<br />
<span style="color: #eeeeee;">Method:</span><br />
<span style="color: #eeeeee;">Clean the meat and cut in to small pieces.</span><br />
<span style="color: #eeeeee;">Coat the pieces with chilli powder,turmeric powder and salt.</span><br />
<span style="color: #eeeeee;">Pressure cook the meat to 5-6 whistles.</span><br />
<span style="color: #eeeeee;"><br />
</span><br />
<span style="color: #eeeeee;">Wash the cauliflower with salted hot water to remove the worms present.</span><br />
<span style="color: #eeeeee;">Cut the florets into small pieces.</span><br />
<span style="color: #eeeeee;"><br />
</span><br />
<span style="color: #eeeeee;">Heat oil in a pan.</span><br />
<span style="color: #eeeeee;">Add the cloves and the cinnamon sticks.</span><br />
<span style="color: #eeeeee;">Then add the finely chopped onions till it is transparent.</span><br />
<span style="color: #eeeeee;">Add the cauliflower pieces.</span><br />
<span style="color: #eeeeee;">Take out the meat from the cooker and mash it well , keeping the stock aside.</span><br />
<span style="color: #eeeeee;">Now add the minced meat and the stock .</span><br />
<span style="color: #eeeeee;">Add slit green chillies and salt if required.</span><br />
<span style="color: #eeeeee;">Cover the pan with a lid and stir it once a while.</span><br />
<span style="color: #eeeeee;">When the cauliflower is well cooked, add the curry leaves and remove from the fire.</span><br />
<div class="SUBTITLE-WHF"><a href="http://www.blogger.com/" name="healthbenefits"><span style="color: #666666;">Health Benefits</span></a></div><span style="color: #666666;">Cauliflower and other cruciferous vegetables, such as </span><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=9"><span style="color: #666666;">broccoli</span></a><span style="color: #666666;">, </span><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=19"><span style="color: #666666;">cabbage</span></a><span style="color: #666666;">, and </span><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=38"><span style="color: #666666;">kale</span></a><span style="color: #666666;">, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens. </span><br />
<span style="color: #666666;"><br />
</span><br />
<span style="color: #666666;">Epidemiological studies have long suggested a connection between these vegetables and resistance to cancer. Thanks to www.hwfoods.org</span></div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-57660428246715576542008-07-13T23:11:00.000-07:002008-07-13T23:22:48.932-07:00Tip<span style="color: rgb(204, 204, 255);">When you buy a cauliflower,select the one which is (half) white with the florets together.</span><br /><span style="color: rgb(204, 204, 255);">If the cauliflower is yellow in colour with the separated florets,then it is an older one.</span>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-89521284302779737592008-07-09T21:07:00.000-07:002011-02-06T14:12:35.092-08:00Chicken recipes<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-weight: bold;"><span style="color: #cc0000;"></span></span><br />
<br />
<span style="background-color: white;"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><strong>Chicken-65</strong></span></span><br />
<br />
<span style="background-color: white;"><span style="color: white;"><span style="background-color: #073763;"><span style="font-family: Arial, Helvetica, sans-serif;">I</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ngredients<br />
<br />
<br />
Boneless chicken- 1 kg<br />
<br />
Turmeric powder- 1 tspChilli powder- 2 -3 tsp</span></span></span></span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;">Salt as required</span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;">Ginger -garlic paste- 1 tsp</span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;">Vinegar - 1 tbsp</span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;">Oil for deep frying</span><br />
<span style="background-color: #073763; font-family: 'Trebuchet MS', sans-serif;"><br />
<span style="color: white;"></span></span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;">Method:<br />
<br />
Clean and cut the chicken pieces into small cubes. </span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;">Marinate the chicken with all the ingredients for 1 to 3 hours.</span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;">Add Kesar /tandoori powder if you need to give more color to your chicken.</span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;">Heat oil in a heavy bottomed pan .<br />
Deep fry the chicken pieces till they become golden brown.</span><br />
<span style="background-color: #073763; color: white; font-family: 'Trebuchet MS', sans-serif;">Serve garnished with red onion slices, fresh coriander leaves and lemon wedges.</span><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br />
</span></span></span></div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com1tag:blogger.com,1999:blog-7329090308038413069.post-41948906679263180222008-07-06T19:13:00.000-07:002010-07-12T18:39:03.478-07:00<span style="color: red; font-weight: bold;">Chicken Fry</span><br />
<br />
<span style="color: #ff6666;">Ingredients:</span><br />
<br />
<span style="color: #ffcc66;">Chicken -1 kg</span><br />
<span style="color: #ffcc66;">Onion -2 medium sized</span><br />
<span style="color: #ffcc66;">Chili powder -1 tsp</span><br />
<span style="color: #ffcc66;">Turmeric powder -1 tsp</span><br />
<span style="color: #ffcc66;">Salt - as required</span><br />
<span style="color: #ffcc66;">pepper powder -1 tsp</span><br />
<span style="color: #ffcc66;">Cumin powder -1 tsp</span><br />
<span style="color: #ffcc66;">Oil -2 tbsp</span><br />
<span style="color: #ffcc66;">Cloves -3 nos</span><br />
<span style="color: #ffcc66;">cinnamon sticks - as required</span><br />
<br />
<span style="color: #ff6666;">Method:</span><br />
<br />
<span style="color: #ffcc66;">Clean the chicken well and drain it without water.</span><br />
<span style="color: #ffcc66;">Marinate it for half an hour after coating it with chilli powder,turmeric powder and salt.</span><br />
<br />
<span style="color: #ffcc66;">Heat oil in a heavy bottomed pan.</span><br />
<span style="color: #ffcc66;">Add cloves and cinnamon.</span><br />
<span style="color: #ffcc66;">Add the marinated chicken pieces.</span><br />
<br />
<span style="color: #ffcc66;">Fry the chicken pieces in high flame for few minutes and then lower it to medium till water given out from the chicken evaporates.</span><br />
<span style="color: #ffcc66;">Now add the finely chopped onions and fry till it combines with the chicken.</span><br />
<span style="color: #ffcc66;">When the chicken is almost ready,add the cumin and the pepper powder.<br />
Add salt if required.<br />
</span><span style="color: #ffcc66;">Fry till the raw smell goes out and remove from the heat.</span><br />
<br />
<br />
<span style="color: #ffcc66;">Garnish with fresh coriander and curry leaves.</span><br />
<span style="color: #ffcc66;">Serve hot with Fried rice,Ghee rice or Lemon rice.</span>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-56727925143455892582008-06-30T22:18:00.000-07:002010-07-31T19:14:06.792-07:00<span style="color: #cc66cc; font-weight: bold;">Chicken Kurma</span><br />
<span style="color: #cc66cc; font-weight: bold;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_RhxijfOLU7k/TFTYIItJQtI/AAAAAAAAAEM/e97hGEjLaQQ/s1600/reo+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_RhxijfOLU7k/TFTYIItJQtI/AAAAAAAAAEM/e97hGEjLaQQ/s320/reo+002.jpg" /></a></div><span style="color: #cc66cc; font-weight: bold;"><br />
</span><br />
<span class="Apple-style-span" style="color: #ff6666; font-style: italic;">Ingredients:</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Chicken -1 kg</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Onions -3(medium size) </span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Tomatoes -2( medium size)</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Ginger,garlic paste-1 tbsp </span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Green chillies- 2-3 nos</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Cinnamon,cardamom,cloves -1 tsp (powdered)</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Coriander powder - 1 tbsp</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Pepper powder - 1 tsp</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Cumin powder - 1 tsp</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Fennel powder - 1 tsp</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Curd/yogurt - 1tbsp </span><br />
<span class="Apple-style-span" style="color: #fff2cc;">oil - 1 tbsp</span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><br />
</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Method:</span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><br />
</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Clean the chicken and marinate it with chilli powder,turmeric powder and salt for half an hour.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><br />
</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Heat oil in a heavy bottomed pan.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Add cinnamon,cardamom and cloves.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Add the following one by one and fry them each for 30 seconds.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">- thinly sliced onions .</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">- the ginger, garlic paste.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">- sliced tomatoes.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">- green chillies cut lengthwise</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">- coriander powder</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">- pepper powder</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">- cumin powder</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">- fennel powder</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Fry till all the ingredients combine together and the oil gets separated.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><br />
</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Now add the chicken pieces along with curd and fry it for five minutes.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">If you need more gravy, add little water.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Add chilli powder and salt if required.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Cover the pan with a lid and cook on low heat till done.</span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><br />
</span><br />
<span class="Apple-style-span" style="color: #fff2cc;">Garnish with finely chopped coriander and curry leaves.Serve hot.</span>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-74205696859899536482008-06-22T18:41:00.000-07:002011-02-06T14:13:45.277-08:00Cabbage recipe:<div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: yellow;"> Ingredients</span><br />
<span style="color: yellow;"><br />
</span><br />
Cabbage -1 medium sized (cut into very thin slices,lengthwise)<br />
Onion -1 medium sized<br />
Green chillies-4-5 (split lengthwise)<br />
Grated coconut-5-6 tbsp<br />
Curry leaves-1 sprig<br />
Mustard seeds -1 tsp<br />
Oil- 1 tbsp<br />
<br />
<span style="color: #ffff33; font-weight: bold;">Method</span><br />
<span style="color: #ffff33; font-weight: bold;"><br />
</span><br />
Heat oil in a pan.<br />
Crackle the mustard seeds.<br />
Add sliced onions.<br />
Add shredded cabbbage and the green chillies.<br />
Add salt to taste and sprinkle some water and cover the pan.<br />
Stir it often and sprinkle water if necessary.<br />
When it is cooked(it should not turn yellow and soggy),add the grated coconut and curry leaves.<br />
After 3 minutes your cabbage curry is ready. The crunchy feel is recommended to enhance the taste.<br />
<br />
You can add cooked moong dal(4-5 tbsp) along with coconut and curry leaves.</div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-28841732965101304432008-06-18T16:28:00.000-07:002011-02-06T14:18:55.746-08:00<div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #ff6666;"><span style="color: black;"><span class="Apple-style-span" style="color: #f1c232; font-family: 'Trebuchet MS', sans-serif;">Ennai Kathirikkai Kuzhambu:</span></span></span><br />
<span style="color: #ff6666;"><span style="color: black;"><span class="Apple-style-span" style="color: #f1c232; font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
<span class="Apple-style-span"> Select 5-6 brinjals which are small and tender(when pressed with the finger, we should feel it soft).</span><br />
<span class="Apple-style-span"> Slit them into 4 slices so that each one should be a whole one and keep them immersed in water.</span><br />
<span class="Apple-style-span"> Soak tamarind in warm water.</span><br />
<br />
<br />
<span class="Apple-style-span"> 1 -small onion sliced</span><br />
<span class="Apple-style-span"> 1- tomato sliced</span><br />
<span class="Apple-style-span"> 4-5 red chillies(add more according to your taste buds)</span><br />
<span class="Apple-style-span"> 2 tbsp -whole dhaniya</span><br />
<span class="Apple-style-span"> 1 tbsp -cumin</span><br />
<span class="Apple-style-span"> Fry all these 5 ingredients in little oil .Grind this into a fine paste.</span><br />
<br />
<span class="Apple-style-span"> Extract juice from the tamarind as a thick paste(not too watery)</span><br />
<br />
<span class="Apple-style-span"> Heat a generous quantity of gingelly oil in a pan.</span><br />
<span class="Apple-style-span"> Add 1 tsp vadagam(which gives more flavour).Otherwise add 1/2 tsp mustard, 1/4 tsp urad dal, 1/4 tsp fenu greek seeds, 1/4 tsp asafoetida and 1/2 finely chopped onion.</span><br />
<span class="Apple-style-span"> Add brinjals (draining it completely) .</span><br />
<span class="Apple-style-span"> Add 4-5 garlic cloves(peeled).</span><br />
<span class="Apple-style-span"> Add 1/2 tsp turmeric powder.</span><br />
<br />
<span class="Apple-style-span"> Fry till the brinjals become brown.</span><br />
<span class="Apple-style-span"> Add tamarind paste and the ground paste.</span><br />
<span class="Apple-style-span"> Simmer the stove and cover the pan with a lid.</span><br />
<br />
<span class="Apple-style-span"> When the brinjals are cooked well add salt and coconut paste.</span><br />
<span class="Apple-style-span"> Boil till oil comes out separately.</span><br />
<span class="Apple-style-span"> Add 1 sprig of curry leaves and remove from the fire.</span><br />
<br />
<br />
<span class="Apple-style-span"> This goes along with plain rice and with any vegetable kootu.</span></span><br />
</span> <br />
</span></span></div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-53976899633827134292008-06-16T17:45:00.000-07:002008-06-16T18:40:51.662-07:00Rasam Recipes<span style="font-size:85%;"><p style="font-weight: bold;" align="justify"><span style="color: rgb(255, 204, 0);">Milagu Paruppu rasam</span> </p><p align="justify"><b> </b> <b>Serves: 5 </b></p><p align="justify"><b><span style="color: rgb(255, 102, 102);"> Ingredients</span> </b> </p><p align="justify"> Mustard seeds -1 tsp </p><p align="justify"> Whole red chilli -5 nos </p><p align="justify"> Garlic 3-4 cloves </p><p align="justify"> Tomato -2 nos </p><p align="justify"> Tamarind -a small ball </p><p align="justify"> Coriander leaves -half a bunch </p><p align="justify"> Asafoetida-1 pinch </p><p align="justify"> Curry leaves -1 sprig </p><p align="justify"> Oil-1tsp </p><p align="justify"> Whole dhania -1 tbsp </p><p align="justify"> Peppercorn -1 tbsp<br /></p><p align="justify"> Cumin-1tbsp<br /></p><p align="justify"> Salt to taste </p><p align="justify"> <b style="color: rgb(255, 102, 102);">Method:</b> Fry peppercorn, cumin and whole dhania and make a coarse powder. Heat oil ,add asafoetida, whole red chilli, mustard seeds, cumin, crushed garlic, sauté till golden brown. Add tamarind water with crushed tomato and reduce it for a while. Add dal water and cover it with a lid. Never let it boil; sprinkle peppercorn powder. Remove from fire when it is about to boil.Add now the chopped coriander and curry leaves . </p></span>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-80046484760505328022008-06-10T22:07:00.000-07:002011-02-06T14:23:05.049-08:00<div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: orange; font-weight: bold;"> Black Pepper Rasam</span><br />
<br />
* 3 Cups water<br />
* 1 small lemon size tamarind<br />
* 1 medium size tomato<br />
* Salt to taste<br />
* Oil for seasoning<br />
* 1 tsp mustard seeds<br />
* 1 tsp fenugreek seeds<br />
* 2 red chillies(halved)<br />
* a Pinch hing<br />
* 1 small bunch fresh coriander leaves.<br />
* Curry leaves<br />
* 1 tsp turmeric powder.<br />
<br />
<span style="color: #ff9900; font-weight: bold;"> For Rasam Powder:</span><br />
<br />
* 1 tsp Black pepper<br />
* 2 tsp Dry coriander seeds.<br />
* 1 1/2 tsp Cumin seeds.<br />
* 2 tsp Toor dal.<br />
* 1 red chilli.<br />
Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins. Put mustard seeds, fenugreek seeds, hing, red chillies in oil. Fry till mustard splutters then add water to it. Add tamarind and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 2 tsp rasam powder to it. Allow it boil thoroughly(about 8 mins)<br />
<br />
<span style="color: #ff6666; font-weight: bold;"> Lemon Rasam</span><br />
<br />
Cooked tuvar Dal - 5 tblsp.(red gram dhal)<br />
<br />
Crush coarsely:<br />
Cumin seeds - 1 tsp<br />
black pepper- 3/4 tsp<br />
turmeric powder - a pinch<br />
chopped coriander and curry leaves - 1 1/2 tbl sp.<br />
lemon - 1 big or 2 small<br />
water - 2 1/2 cups<br />
powdered asafoetida - a pinch<br />
salt, sugar - to taste<br />
<br />
Mash the cooked dhal to a smooth consistency. Slit green chillies lengthwise. Add all the ingredients( except lemon) together and allow it to boil for a few minutes. Switch off the stove and squeeze the lemon. Heat a tsp of oil and season little mustard to that and pour on top of rasam along with asafoetida. Close with a lid and keep aside for few minutes. If served with rice, mix well and serve as it is. To serve this as a soup, strain the rasam using a strainer to remove pepper and cumin and then serve.<br />
Thanx to EmM<br />
<br />
<table border="0" cellpadding="0" cellspacing="0" style="height: 440px; width: 681px;"><tbody>
<tr><td style="color: #ff6666;" valign="top" width="24"><div style="text-align: justify;"><br />
</div></td><td valign="top"><span style="color: #ff6666; font-family: 'Times New Roman';"> </span><br />
<div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';"><b style="background-color: orange;">Garlic Rasam</b></span></span></div><div style="color: #ff6666; text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';"><b style="background-color: orange;"><br />
</b></span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';"><b>Ingredients:</b></span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Tomato - 2</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Coriander - 1/4 tsp</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Pepper - 1/4 tsp</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Jeera - 1/4 tsp</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Garlic - 10 cloves (sliced )</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Salt to taste</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Rasam powder - 3 tsp</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Chilli powder - 1 tsp</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">coriander leaves </span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Lemon juice - 3 tsp</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><span style="font-family: 'Times New Roman';"> </span></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';"><b>Preparation:</b></span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><span style="font-family: 'Times New Roman';"> </span></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Add 2 cups of water in a pan, and add the tomatoes and crush them well, Add the ingredients with coriander seeds ,pepper , jeera ground well together. </span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Let the rasam boil for about 6 minutes in low medium heat</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Then finally add the coriander leaves</span></span></div></div><div style="margin-bottom: 0pt; margin-top: 0pt; word-spacing: 0pt;"><div style="text-align: justify;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Times New Roman';">Heat some oil in a separate pan and add some mustard seeds, with curry leaves ,urud dal , chana dal and asafoetida fry them till the dals turn golden brown to finally add to the rasam.</span></span></div></div><div style="text-align: justify;"><span style="font-family: 'Times New Roman';">Thanx to www.hotdishes.com<br />
</span></div></td></tr>
</tbody></table><br />
</div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com1tag:blogger.com,1999:blog-7329090308038413069.post-34930592275991028982008-06-07T00:20:00.000-07:002008-06-22T19:00:50.278-07:00Sambar recipe1 cup Toor dal<br />1/4 tsp Turmeric powder<br />1/4 tsp Asafoetida powder<br />1 tsp Oil<br />3-4 cloves Garlic<br />3 cups water<br /><br />Cook all these together in a pressure pan .<br /><br />Soak a little ball of tamarind in hot water for 15 minutes.<br /><br />Heat 1 tbsp oil in a heavy bottomed pan.<br />Add 1 tsp mustard seeds.<br />Add 1 medium sized onion (finely chopped).<br />Add 1 medium sized tomato (finely chopped).<br />Add 3-4 green chillies(split lengthwise)<br />Add your favourite vegetable,preferably drumstick/brinjal/ladies finger(okra)/capsicum/beans/carrot.<br />Add 3 cups of water,then 1 tsp chilli powder and salt to taste.<br /><br />When the vegetable is cooked well ,add the cooked dal .<br />Bring it to boil ,then add the extracted tamarind juice .<br />Boil this upto 7-10 minutes till the raw smell of tamarind goes out.<br /><br />Garnish with finely chopped coriander and curry leaves.lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-10391137485390622372008-03-26T17:11:00.000-07:002008-03-26T17:20:16.491-07:00Thoughts for Great living"If one advances confidently in the direction of his dreams, he will meet with a success unexpected in common hours." -Henry David Thoreau<br /> <br /><br />"Have confidence that if you have done a little thing well,you can do a bigger thing well,too." -Joseph Storey<br /><br /><br />"You can't shake hands with a clenched fist." -Indira Gandhilizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0tag:blogger.com,1999:blog-7329090308038413069.post-6224734417575019722008-03-17T16:36:00.000-07:002011-02-03T22:45:55.237-08:00Tip<div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #ccccff; font-style: italic;">.கறிவேப்பிலைகளை நன்கு கழுவி ஈரம் போக நிழலில் உலர வைத்து அல்லது துடைத்து freezer safe container ல் போட்டு freezer ல் போட்டு வைத்தால் மாதக்கணக்கில் பயன் படுத்தலாம்</span></div>lizhttp://www.blogger.com/profile/03479338727592561986noreply@blogger.com0