tag:blogger.com,1999:blog-21137423379713591562024-03-13T19:23:50.435+08:00Preethi BhojanPreetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-2113742337971359156.post-44080021178332943362014-09-11T16:31:00.000+08:002014-09-11T16:38:31.722+08:00Onion Kheer (Payasam)Very happy to type a blog after 2 1/2 years gap. I know it is a long period, but things have changed a lot, so I needed the break. You friends were too good, though I was not active, many of you visited my blog frequently and dropped some comments. Thanks a lot for that. This happiness kindled me to kick start my blog once again.<br />
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Let start with something sweet today by making ONION KHEER.<br />
I come to know about this kheer aka pudding from my neighbor who had this in a restaurant in a 5 star hotel for dessert. I was surprised when I heard this, and was itching to try the recipe. Finally found an occasion to try it last week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFuXwAqdG4dJgtoFB7g8NEEZKgUdkc5-7CLUTNM8Pfym4qqdFWq6rVXTE75iuqZ6asEpYyU0w3tPo-n4-cLQrrHCvBA8I2R0oZ7jDnDb0P95WqUEFXuYJMTJx0KuiqdBKthHzGSXU9io/s1600/DSCN4026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFuXwAqdG4dJgtoFB7g8NEEZKgUdkc5-7CLUTNM8Pfym4qqdFWq6rVXTE75iuqZ6asEpYyU0w3tPo-n4-cLQrrHCvBA8I2R0oZ7jDnDb0P95WqUEFXuYJMTJx0KuiqdBKthHzGSXU9io/s1600/DSCN4026.JPG" height="300" width="400" /></a></div>
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Good thing <a href="http://www.google.com/" rel="nofollow" target="_blank">Google </a> didn't disappoint me when I searched for the recipe. Found the recipe in couple of sites. I tried this from a cookery blog My Dhaba, If you like to give it a try like me, <a href="http://mydhaba.blogspot.in/2006/02/onion-kheer-payasam-aka-pudding-recipe.html" rel="nofollow" target="_blank">click here to go to the recipe </a>.<br />
Note : To get rid of the pungent smell, I boiled the cut onions in water and drained it, repeated the process again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4O_J0JwVdOhUGcMMWw9zhZGbr47oJkR5cuAYf1DmFZJJxCcEvvP0jUao4lt_y_o-a-b08oinHOWbv8-3FC1aWyzuJAZ6_0ZruyEkcchwPw2FFw2beY2Oz-1uXOMsJc1t22d-n7nwwV4/s1600/DSCN4040+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4O_J0JwVdOhUGcMMWw9zhZGbr47oJkR5cuAYf1DmFZJJxCcEvvP0jUao4lt_y_o-a-b08oinHOWbv8-3FC1aWyzuJAZ6_0ZruyEkcchwPw2FFw2beY2Oz-1uXOMsJc1t22d-n7nwwV4/s1600/DSCN4040+1.jpg" height="308" width="400" /></a></div>
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Enjoy the onion kheer hot or cold, either way it is tasted yummy.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com1tag:blogger.com,1999:blog-2113742337971359156.post-10656239710807087492012-05-08T00:11:00.000+08:002014-09-11T16:40:26.932+08:00Nellikai Sadam - Indian Gooseberry riceThere is a story in Tamil Nadu about the Sangam age king Athiyaman and his friend and the great poetess Avvaiyar. Athiyaman gets a fruit with magical powers - power to grant eternal life. The King, a great patron of Tamil that he was, realizes that the life of a poet is more valuable than his own and offers the fruit to Avvaiyar. We, of course, do not know if Avvaiyar infact ate the fruit. If she did and if you happen to chance upon this blog, dear Avvai patti, please leave a comment! But -- our interest is about that magical life enhancing fruit. The special fruit was none other than Amla, Nellikani.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjP90O_e-9Ps4Q2wVACh7fCChCdhHxGXn-hxtFRpzxNf7iEbrIXzUcpwN7jp7dGGOrRKlbX2lRQo6-pUOkDxlwydiW94bkoaVH6HLiE4Xchz6-NcAU06BdXwH2yijZ8kFG-TxhtEY-a0/s1600/amla.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjP90O_e-9Ps4Q2wVACh7fCChCdhHxGXn-hxtFRpzxNf7iEbrIXzUcpwN7jp7dGGOrRKlbX2lRQo6-pUOkDxlwydiW94bkoaVH6HLiE4Xchz6-NcAU06BdXwH2yijZ8kFG-TxhtEY-a0/s1600/amla.gif" mea="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">From Google Images</span></td></tr>
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All parts of the Nellikai plant are used in various Ayurvedic and Unani medicine. It is the only fruit contains all tastes like sour, sweet, bitter, pungent and astringent except salt. According to Ayurveda there are six tastes. Amla has five tastes out of six. If it would have all the six taste it might be called as amrita (divine fruit) instead of Amla. <br />
Though the size of the nelliaki / amla is small, it is packed with Vitamin C, protein, carbohydrate, fibre and minerals. Nellikai is an antioxidant, helps in regulating blood pressure. Maintains the cholesterol level. Has anti diabetic quality and anti bacterial property, helps in the digestive system and prevents from ulcer. Ladies, mainly used for hair conditioning and prevent premature greying. My mom still puts dried nellikai while grinding shikakai mixture at home. It also helps us to cool our body. <br />
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Normally we make pickles and pachadi out of nellikai. If you are like me, wanted to cook new recipe for the lunch box, then go head and try this. A bowl full of goodness invites you to dig in and gives a full refreshment to your body and mind.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9FoYurfUeIes_vg8ri2kWUN1-GRDNI0jcAcswqNZAocWxx_tQD3eJ6ITwZGf_9SxPtY2x3mvgjedU5Lmu30YYpKCcmSNURupHdGkxegc7dAtot5cUCJE_z7ryYqHEY4SGkC2nCzGkrY/s1600/Nellikkai+Sadam+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9FoYurfUeIes_vg8ri2kWUN1-GRDNI0jcAcswqNZAocWxx_tQD3eJ6ITwZGf_9SxPtY2x3mvgjedU5Lmu30YYpKCcmSNURupHdGkxegc7dAtot5cUCJE_z7ryYqHEY4SGkC2nCzGkrY/s640/Nellikkai+Sadam+3.jpg" height="480" mea="true" width="640" /></a><br />
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<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
3 nos -- Nellikai / Amla medium size<br />
1 cup -- Rice<br />
1 tsp -- Mustard seeds<br />
1 tsp -- Jeera<br />
1 tbsp -- Urad dal<br />
1 tbsp -- Channa dal<br />
1/4 cup -- Peanuts<br />
5-6 nos -- Dry chili<br />
3 - 4 tbsp -- Oil<br />
2 tbsp -- Gingely oil (optional)<br />
1/2 tsp -- Turmeric powder<br />
Coriander leaves to garnish.<br />
Salt to taste.<br />
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Method :<br />
--- Pressure cook the rice with right amount of water. <br />
--- Try not to make the rice mushy. Once the steam is gone, transfer the rice in a big plate and let it cool completely. Drizzle the gingely oil, if using over the rice. Gingely oil gives rich taste to the food.<br />
--- While the rice is cooling. Grate the nellikai. <br />
--- In a pan, add the oil and heat in the medium heat. When it is hot add the mustard seeds. Once it splutters, add jeera, channa dal, urad dal, peanuts and the red dry chilies.<br />
--- Once the dal color changes to golden colour add the grated nellikai and the turmeric powder and saute it for a minute.<br />
--- Turn off the heat and pour the mixture over the cooling rice and add salt according to taste.<br />
--- Using a wooden spoon mix the rice thoroughly, avoid the breaking of rice.<br />
--- Garnish with cut coriander leaves.<br />
*** Note : According to your taste, you can change all the ingredients level.</td></tr>
</tbody></table>
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Enjoy the 5 tastes of nellikai in the rice. <br />
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<span style="font-size: x-small;">Sources : </span><a href="http://en.wikipedia.org/wiki/Indian_gooseberry" target="_blank"><span style="font-size: x-small;">Wikipedia</span></a><span style="font-size: x-small;">, </span><a href="http://www.indianfoodforever.com/food-guide/wonderful-amla.html" target="_blank"><span style="font-size: x-small;">Indian food</span></a><span style="font-size: x-small;">, </span><a href="http://dhyanfoundation-ayurveda.blogspot.com/2012/02/goodness-of-amla.html#!/2012/02/goodness-of-amla.html" target="_blank"><span style="font-size: x-small;">Dhyanfoundation blog</span></a><span style="font-size: x-small;">, </span><a href="http://www.krishnaaloevera.com/amla_-_brief_intro" target="_blank"><span style="font-size: x-small;">Krishna, Rajaputan agrico</span></a>Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com6tag:blogger.com,1999:blog-2113742337971359156.post-33230518808499109272012-04-23T22:43:00.000+08:002014-09-11T16:44:24.887+08:00Chocolate fudge using Marshmallows<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYKKOcXBJZtkAVdOi4T4N7yEHCSedG-oNIvH1UR58iwMFeXt0jpDeMIR0q03uPev5cal7B2YixgUb9G8e2UMBMQHpllIL3-Zqn2N4yUu3zgveRI7PDIQZpzO-jctCCW8K3i6SNIc0oU8/s1600/chocolate+fudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYKKOcXBJZtkAVdOi4T4N7yEHCSedG-oNIvH1UR58iwMFeXt0jpDeMIR0q03uPev5cal7B2YixgUb9G8e2UMBMQHpllIL3-Zqn2N4yUu3zgveRI7PDIQZpzO-jctCCW8K3i6SNIc0oU8/s640/chocolate+fudge.jpg" height="322" qda="true" width="400" /></a></div>
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Phew, after 3 days of great struggle, I took this photo.<br />
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I know this is a not great looking photo, but Im happy to report that it tasted better than it looks. The day after I made this fudge, I was waiting for a clear morning sunshine but as it always happens, the whole day was fully dark and it was raining heavily. Next couple of days tried some shots and all were disaster. By this now, the jar of fudge has been reduced to just 4 pieces. <br />
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I was having some ingredients in my pantry hiding for a long days. So decided to put all in one and make a sweet dish and good thing is it turned out very good.<br />
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<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td><br />
Ingredients :<br />
3 cup -- Sugar<br />
1 cup -- Heavy cream<br />
1 cup -- Evaporated milk<br />
200 gm -- Marshmallows<br />
6 tbsp -- Unsweetened Chocolate powder<br />
3/4 cup -- Unsalted butter<br />
1 tsp -- Fine salt<br />
1 cup -- Chopped nuts<br />
1/4 cup -- milk<br />
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Method:<br />
--- Take a big heavy sauce pan and mix the sugar, butter, heavy cream and evaporated milk in medium heat.<br />
--- Sieve the cocoa powder and mix the powder in the milk without any lumps.<br />
--- And the cocoa milk mixture and salt to the sugar and mix well.<br />
--- Stir the sugar mixture in medium heat until the quantity is reduced to half. No need to stir constantly, good news is you can very well take a break and do in frequent intervals.<br />
--- But have an eye on the mixtuure while boiling. Be careful the mixture might overflow, so tall utensil is preferable. I used a pan then in half way changed the mixture to pressure cooker, since the mixture started to overflow while boiling.<br />
--- Meanwhile toast the chopped nuts. I used almonds.And also grease the plate with butter and keep it ready.<br />
--- Once the quantity is reduced to 1/4th, add the marshmallows.<br />
--- And stir for few minutes till the marshmallows are dissolved in the cocoa mixture. <br />
--- Drop a spoon of gooey mixture in a cup of ice water, If you able to make a soft ball then immediatey switch off the heat and add the toasted nuts and mix well.<br />
--- Transfer the mixture to the greased pan and let it cool completely.<br />
--- Using a greased knife, cut the chocolate fudge.</td></tr>
</tbody></table>
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I cut my fudge an inch size so I got around 60 - 70 pcs. Adding salt gave a unique taste to the chocolate fudge and marshmallows gave a nice soft texture.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com4tag:blogger.com,1999:blog-2113742337971359156.post-63404692164342526592012-03-30T22:38:00.000+08:002012-03-30T22:38:14.404+08:00Cardamom dry fruit cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitha5_EGIRht2ARFyDPFaUZKQXBdJQIsVqS8Jlxj1u5rkykIYuC1kVs6sD_HDyOXjJJNPqldtfLHf8_YhxkOopO3w9AIhcw9paCCFar2KpuwSIJ6DWEgCc1Vt3PCdHpxCbtaabmmZFTfU/s1600/chocolate+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitha5_EGIRht2ARFyDPFaUZKQXBdJQIsVqS8Jlxj1u5rkykIYuC1kVs6sD_HDyOXjJJNPqldtfLHf8_YhxkOopO3w9AIhcw9paCCFar2KpuwSIJ6DWEgCc1Vt3PCdHpxCbtaabmmZFTfU/s640/chocolate+1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
A day to go to reach a small milestone in my own blogging world. Thank a lot to all of the enouragement.<br />
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Milestones have to celebrated, right? Right. So to celebrate the milestone and as a Thank You for all of you who dropped by, here is a Cardamom dry fruit cake. A simple cake with a lots of flavor. Often I try cakes using condensed milk , but this cake I tried with evaporated milk. <br />
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<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
1 1/4 cup -- All purpose flour<br />
1 cup -- Evaporated milk<br />
3/4 cup -- Light brown sugar<br />
2 nos -- Ripe banana<br />
6 tbsp -- Unsalted butter<br />
1/4 tsp -- Salt<br />
1 tsp -- Baking powder<br />
1/2 tsp -- Baking Soda<br />
2 nos -- Cardamom <br />
1/2 cup -- Chopped nuts and dried fruits<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkyI08-4Gjnv6pt-KDAnZrvXAdWk-s39xNe9vqonpyFZItcUs82i7ZQtbVTwctWYM0wP39IdNTWg9Syl_uZtvqAdi-1D792nrO5KSlwGFGcO6lmBiwydkVBVbbdFD5nx_D96FZhbAg1k/s1600/chocolate+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkyI08-4Gjnv6pt-KDAnZrvXAdWk-s39xNe9vqonpyFZItcUs82i7ZQtbVTwctWYM0wP39IdNTWg9Syl_uZtvqAdi-1D792nrO5KSlwGFGcO6lmBiwydkVBVbbdFD5nx_D96FZhbAg1k/s640/chocolate+3.jpg" width="640" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Method :<br />
--- Pre-heat the oven to 170 C or 350 F. <br />
--- Grease a 8" pan with butter.<br />
--- Heat the evaporated milk along with sugar and butter, until the sugar dissolves. Let the milk to cool.<br />
--- Meanwhile shift the flour, baking soda and baking powder.<br />
--- Powder the cardamom and add to the dry mixture along with the dry fruit. <br />
*** Here's a small tips to powder the cardamom. In a blender take few spoons of flour and add the cardamom and blend it to fine powder. If using for any other sweet or dessert, blend the cardamom with few spoons of sugar. So that you will not get the cardamom pods while enjoying the dessert.<br />
--- Mash the ripe bananas without any big lumps and mix it to the milk mixture. Add a 1/4 tsp of salt to it.<br />
--- Add the dry ingredients in batches to the wet ingredients and mix well. <br />
--- Pour the cake batter into the greased pan and bake it for 25 to 30 minutes, till its done and a tooth pick inserted comes out clean.<br />
--- Cool the cake completely before serving.<br />
--- You can serve the cake with or without frosting.<br />
--- I frosted my cake with a thin layer of simple banana chocolate cream and dusted with dry coconut flakes and sliced almonds.</td></tr>
</tbody></table><br />
You can enjoy the flavor of banana, coconut flakes, cardamom and dry fruits in every bite.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com2tag:blogger.com,1999:blog-2113742337971359156.post-78525827105118612362012-02-23T00:31:00.001+08:002012-03-16T14:22:18.337+08:00Always a Hero<embed allowfullscreen="true" allowscriptaccess="always" height="348" src="http://dl2.cbn.com/cbnplayer/cbnPlayer.swf?s=/mp4/LJO190v1_WS" type="application/x-shockwave-flash" width="425"></embed> <br />
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I received the above video from my family circle, please watch the video till the end. This video kindled me to know more about the coconut oil. Yes, you heard write, Coconut oil..<br />
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Over the centuries, we have been using coconut oil in our daily life, like cooking, cosmetics and medicine. As the time goes by, like many things faded from our past, using of coconut oil is also receded considerably. Since coconut oil is portrayed as a devil and villain, a high saturated fatty acid, which cause heart attacks and raises the cholesterol level. <br />
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But now all the research are claiming that coconut oil is in fact not bad at all. Oh, this researches and modern science, what to say! One day they publish potato is not good, drinking coffee is not healthy, after few days other researcher publish potato is good and 4 cups of coffee a day prevents diabetes.You can keep adding anything and everything in the list.<br />
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Coconut oil contains saturated fat, which helps in taking off excess weight, increases the body metabolism. The lauric acid in the oil raise the High density Lipoprotiens (HDL), simply called as good cholesterol in the blood and lowers the Low Density Lipoprotiens (LDL), bad cholesterol.The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil acts as a catalyst to other vitamins, minerals and amino acids.<br />
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Coconut oil enhance the immune system to fight against the viruses and harmful bacterias. It will reduce the infection level and improve the healing process, because of its anti fungal, antiviral, and antibacterial properties the oil is widely used in many skin related ointments and cosmetics. <br />
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For your reading pleasure, here is an article from The NewYork Times about the 'Goodness of Coconut oil'. Spread the word and help clear the blemish on the good name of coconut oil.<br />
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<span style="font-size: x-small;">Sources : </span><a href="http://en.wikipedia.org/wiki/Coconut_oil" target="_blank"><span style="font-size: x-small;">Wikipedia</span></a><span style="font-size: x-small;">, </span><a href="http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html" target="_blank"><span style="font-size: x-small;">Organic facts</span></a><span style="font-size: x-small;">, </span><a href="http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all" target="_blank"><span style="font-size: x-small;">Newyork Times</span></a><span style="font-size: x-small;">, </span>Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com0tag:blogger.com,1999:blog-2113742337971359156.post-5662817810483476802012-01-31T01:15:00.000+08:002012-01-31T01:15:37.323+08:00Vazhaikai podiIntroducing a couple of items that we would not normally associate with a banana. One - a hot, spicy podi to go with white rice and the other - a saree. Yes, you read that right. A saree. Weavers from a town called <a href="http://handloomnation.blogspot.com/2009/11/banana-fiber-aloe-and-hemp-lead-weavers.html" target="_blank">Anakaputhur</a> - barely 5 miles from my place in Chennai - are making wide range of sarees from banana fibre! <br />
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Coming to the recipe, plantain podi is one of my favorite recipe, which I am sending to the event 'Banana' hosted by Sameena in her blog <a href="http://myeasytocookrecipes.blogspot.com/2012/01/banana-recipes.html" target="_blank">'My Culinary Creations'</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPM0Cb8MAMPpbA96m17p0PI3NWbX-_FR7U8soiK_itCY2f80287H2OBzXY7YrQiMauzqiFxELU2EcwMxdaOqWhKl9drsIB2phJXw5DAy0ZxNQriu8s2AvHedVpWs5Ed97FDaZn9kzi6Q/s1600/DSCN8988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPM0Cb8MAMPpbA96m17p0PI3NWbX-_FR7U8soiK_itCY2f80287H2OBzXY7YrQiMauzqiFxELU2EcwMxdaOqWhKl9drsIB2phJXw5DAy0ZxNQriu8s2AvHedVpWs5Ed97FDaZn9kzi6Q/s640/DSCN8988.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
4 tbsp -- Channa dal<br />
2 tbsp -- Urad dal<br />
7-8 nos -- Dry red chillies<br />
1/2 plantain <br />
2 tbsp -- grated coconut (optional)<br />
1 tsp -- asafoetida<br />
1 pinch -- Tamarind<br />
1 tsp -- oil<br />
Salt to taste<br />
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Method :<br />
--- In a medium heat, take a pan and add a tea spoon of oil and dry roast all the ingredient except plantain, salt and coconut if using. Roast the mixture till the dal colour changes to golden brown.<br />
--- Transfer the mixture in a plate and keep aside to cool . <br />
--- Meanwhile, peel the half plantain and dice them finely and cook them in the same pan. Just sprinkle some water and close the lid , will be cooked in minutes. Allow it to cool.<br />
--- Once the dal mixture is cooled, grind them to a coarse powder, now add the cooked plantain, salt, and grated coconut if using to the powder and pulse the mixer for 2-3 times, just to mix them thoroughly.<br />
--- Do not run the mixer in high speed, the banana will be get smashed, and you will not be able to enjoy the tiny bits of banana taste.<br />
--- Enjoy this podi with steaming hot rice and a spoon of gingelly oil. <br />
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</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1X6J9dQgtFEWtpHjBOOwXiX5KJ2tmJoNUONJ4rzMUk_oV-fdDrFydvlDvZeIPpaYM604sakvgACgg8DXv7rtBDqk-BZ0wsoClsOXYxjBDbBZfD7Zb-ldSHIp8kIXMHhqSAtLEQriULaI/s1600/DSCN8982+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1X6J9dQgtFEWtpHjBOOwXiX5KJ2tmJoNUONJ4rzMUk_oV-fdDrFydvlDvZeIPpaYM604sakvgACgg8DXv7rtBDqk-BZ0wsoClsOXYxjBDbBZfD7Zb-ldSHIp8kIXMHhqSAtLEQriULaI/s640/DSCN8982+1.jpg" width="640" /></a></div>Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com3tag:blogger.com,1999:blog-2113742337971359156.post-15467447048378747532012-01-09T19:45:00.001+08:002012-01-10T10:17:27.293+08:00Vazhai poo / Banana flower tomato curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jmlbA1p9YkiJmNNhBnzFFpM4ijeTdc9dgb-B6ykkUlC2y6mESBOl-9IKYwNG19G7k1pYiifjyQvW4WWe2evBxxtcjKi26ipyBefsOejAiXSW0J41zuqpQZ51qZTBLjj6785lgd_81Yg/s1600/DSCN8766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jmlbA1p9YkiJmNNhBnzFFpM4ijeTdc9dgb-B6ykkUlC2y6mESBOl-9IKYwNG19G7k1pYiifjyQvW4WWe2evBxxtcjKi26ipyBefsOejAiXSW0J41zuqpQZ51qZTBLjj6785lgd_81Yg/s640/DSCN8766.JPG" width="640" /></a></div><br />
For the first time in the last 6 months of my Singapore life, last week I went to Buffalo Road in Little India. A friend of mine in Veena class referred this place when I asked where to get Vazhai poo and Vazhai thandu. As soon as I came out of the Little India metro station, I felt like I am in my home town market. Feeling like a child in a candy shop, went and bought vazhai poo, vazhai thandu, a big bunch of methi leaves and Gonkura leaves. True to our home town style, the owner lady threw in a bunch of curry leaves for free :)<br />
<br />
Usually this much of Vazhai Poo would end up as plate loads of Vadai or paruppu usuli or sambar. But I wanted to try vazhai poo tomato curry. I have seen a lot of people who keep their distance from vazhai poo paruppu ususli because of the slightly bitter taste that vazhai poo brings. The tomato and onion in this curry offset that bitter taste and will bring those people right back to the dining table.<br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
1 cup -- Vazhai poo<br />
1 no -- Onion, medium size<br />
1 no -- Tomato, medium size<br />
Chilli powder ***<br />
Salt ***<br />
Few strands -- Curry leaves<br />
1 tbsp -- Tomato paste (optional)<br />
1 tsp -- Garam Masala powder (optional)<br />
<br />
*** As per taste. <br />
You can increase or decrease any measurements according to your taste.<br />
<br />
For Tempering <br />
1 tbsp -- Oil<br />
1 tsp -- Mustard seeds<br />
1 tsp -- Channa dal<br />
1 tsp -- Urad dal<br />
1/2 tsp -- Jeera<br />
1 no -- Dry red chilli<br />
<br />
Method :<br />
--- Clean the vazhai poo, by removing the strand with black head and a wing like wrapper from each florets and chop them finely.<br />
--- Found a useful <a href="http://www.sharmispassions.com/2011/10/how-to-clean-vazhaipoo-banana-flower.html" target="_blank">post</a> in Sharmis Passion blog which explains <a href="http://www.sharmispassions.com/2011/10/how-to-clean-vazhaipoo-banana-flower.html" target="_blank">'How to clean vazhaipoo'</a>. <br />
--- Chop the onion and tomato finely.<br />
--- In a pan add oil and heat in medium flame. Once the oil is hot, add the mustard seeds.<br />
--- When the seeds splutters, add a tea spoon of channa dal, urad dhal, jeera and dry red chilli to the oil. Fry it for few seconds till the dhal color changes to golden brown.<br />
--- Saute the onion in the tempered oil for 2-3 minutes and add the vazhai poo and the tomato.<br />
--- Now add the chilli powder, salt and little water to the vazhai poo mixture. Close the pan and cook for few minutes.<br />
--- If you are using tomato paste, add now and cook for 2-3 minutes until there is no raw smell of tomato.<br />
--- Spicy, tangy vazhai poo curry is ready to serve with warm rice.<br />
<br />
--- If using garam masala powder add it before turning off the heat.<br />
--- You can add more water to get a gravy like consistency and use this as a side dish for Chappathi.</td></tr>
</tbody></table>Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com4tag:blogger.com,1999:blog-2113742337971359156.post-63692862715268151062012-01-06T23:53:00.001+08:002012-01-06T23:59:18.849+08:00Dhal SoupHappy New Year to all.<br />
<br />
Love, Give and Serve - Swami Shantananda Saraswathi.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWc2F1E-J4YI14shl0fDjnRXtlTV18y0yoWkd3impUKkr-NRo_2gQGHj5Ksk-4uzJMRZOUyddONxAAbR4T4ZqLx9lv5m11Ezpizlnl1ifN595hQpQ9vqNKRjCeYwDIKVkAyiYmVoEhHk0/s1600/Dhal+soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWc2F1E-J4YI14shl0fDjnRXtlTV18y0yoWkd3impUKkr-NRo_2gQGHj5Ksk-4uzJMRZOUyddONxAAbR4T4ZqLx9lv5m11Ezpizlnl1ifN595hQpQ9vqNKRjCeYwDIKVkAyiYmVoEhHk0/s640/Dhal+soup+1.jpg" width="494" /></a></div><br />
Let us start the new year with a nice subtle tasting Moong dhal soup. <br />
<br />
Few months ago I had this wonderful soup at Annalakshmi Restaurant, Singapore. I was able to persuade the master chef who made this soup to share the recipe with me.<br />
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Simple and easy soup with easily available ingredients. On top of all its very healthy and full of proteins. Okay, I am not talking about the goodness of lentils again in this post. You can check about the <a href="http://www.preethibhojan.blogspot.com/2011/12/nutritious-lentils.html" target="_blank">nutritional facts of lentils here</a>.<br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
1/4 cup -- Moong dhal<br />
1 no -- Tomato medium size<br />
1 no -- Green chilli<br />
1 tbsp -- Butter<br />
1 tsp -- Jeera Powder <br />
1/2 tsp -- Turmeric powder<br />
1 -2 no -- Garlic pod<br />
2 tbsp -- Besan / Chickpea flour<br />
2 tsp -- Corriander leaves finely chopped<br />
Salt and Pepper powder to taste<br />
<br />
Method :<br />
--- Pressure cook the Moong dhal, until the dhal becomes mushy and disintegrate its shape.<br />
--- While that is cooking, grind the garlic and the chilli to a fine paste.<br />
--- Heat the butter in a sauce pan in medium heat. Add the ground garlic mixture and saute them for few seconds and add the besan / chickpea flour, turmeric and fry in the butter.<br />
--- Once a nice aroma comes from the flour, add jeera powder, cut tomatoes and mix well.<br />
--- Turn the flame to low and add the cooked moong dhal and mix well in the flour mixture.<br />
--- Add 1 cup water and cook for few minutes. According to taste add salt and pepper. Please bare in mind that we used a chilli in the first. <br />
--- After 5 - 7 minutes garnish with fresh corriander leaves and serve warm.</td></tr>
</tbody></table><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVFaSIgY9-kTEw6uHSavfuHhXmvNQmioyMxX6OhMt4sCims6sQSv0QhkY3shJ8fWTF3Acy9jirDrxbllG3sBXJhyphenhyphenMxtrwd5QQsCZLjkpu8bRe0ofOzl_GIlJzSfZUyucg7I-iWOGtFn4/s1600/Dhal+soup+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="552" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVFaSIgY9-kTEw6uHSavfuHhXmvNQmioyMxX6OhMt4sCims6sQSv0QhkY3shJ8fWTF3Acy9jirDrxbllG3sBXJhyphenhyphenMxtrwd5QQsCZLjkpu8bRe0ofOzl_GIlJzSfZUyucg7I-iWOGtFn4/s640/Dhal+soup+3.jpg" width="550" /></a></div><br />
Sumptuous restaurant style soup is ready to serve. Try not to over power the taste with garlic or Jeera. It will change the taste of the soup.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com4tag:blogger.com,1999:blog-2113742337971359156.post-51148640312987571312011-12-23T22:37:00.000+08:002011-12-23T22:37:24.866+08:00No-bake browniesA couple of weeks ago, these two cute little Reindeers appeared in my house along with a very cute and small Christmas tree. How sweet !<br />
These two cuties kindled me to go and work in the kitchen for Christmas celebration. <br />
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<a href="http://s1020.photobucket.com/albums/af325/dolly_preetha/?action=view&current=sgtree2-3.jpg" target="_blank"><img alt="Photobucket" border="0" height="322" src="http://i1020.photobucket.com/albums/af325/dolly_preetha/sgtree2-3.jpg" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div>Last year I made lots of cookies, Bourbon biscuit, choco cookies, coconut macaroons, Oh the list goes long. You can find all the recipes <a href="http://www.preethibhojan.blogspot.com/p/baking.html" target="_blank">here</a>. This time I started with no-bake brownies. <br />
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No-bake brownies are very simple, with simple ingredients like a pack of Marie biscuit, chopped nuts, cocoa powder and a tin of condensed milk. As the name says, no need to bake or cook. All you need is patience. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aIefQWAQk2Q/TvQXgnHbyRI/AAAAAAAABbM/Rer_4BXHPd0/s1600/No+bake+brownies+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" rea="true" src="http://1.bp.blogspot.com/-aIefQWAQk2Q/TvQXgnHbyRI/AAAAAAAABbM/Rer_4BXHPd0/s640/No+bake+brownies+%25284%2529.JPG" width="640" /></a></div><br />
I tried this recipe from <a href="http://www.cookingandme.com/" target="_blank">'Cooking and me'</a> by Nags. You can find the recipe <a href="http://www.cookingandme.com/2011/08/eggless-no-bake-biscuit-brownie-recipe.html" target="_blank">here from her site</a>.<br />
<br />
In addition to her recipe, I added one of my favorite ingredient which made the brownies extra special. The secret ingredient is none other than peanut butter. To the brownie mixture I added 1/4 cup of peanut butter, rest all I followed the original receipe.<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="http://4.bp.blogspot.com/-DN3ksdAW2YI/TvQclMDixAI/AAAAAAAABbg/PqnOto6r4wY/s1600/No+bake+brownies+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rea="true" src="http://4.bp.blogspot.com/-DN3ksdAW2YI/TvQclMDixAI/AAAAAAAABbg/PqnOto6r4wY/s640/No+bake+brownies+%25283%2529.JPG" width="610" /></a><br />
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Since I used the peanut butter, I think my brownies were little fudgy. But the taste was wonderful. It reminded us the taste of Ferrero Rocher. Karthik started calling those brownies as Ferrero Rocher. <br />
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You will not believe me I bought a small pack of Ferrero Rocher the day I made the brownies and I am happy to report that the Ferrero Rocher is still there in the fridge while my brownies are long gone!!<br />
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Merry chrismas to all.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com2tag:blogger.com,1999:blog-2113742337971359156.post-73712078412784399412011-12-19T23:17:00.000+08:002011-12-19T23:17:06.308+08:00Nutritious lentils<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SiHUnkE9c7Pa-DRsvVfmMsH70bnsn_xIFtUKh_S3vGfSKcFs01va6r-16lJAnRhVHiS5WGsO-Y3WJtOEtRsTQuzC1mMQ4rSqczV23DmNGDRaCZCAVZs4GhkpCMCS-9qukV6rM33R7z4/s1600/DSCN8511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SiHUnkE9c7Pa-DRsvVfmMsH70bnsn_xIFtUKh_S3vGfSKcFs01va6r-16lJAnRhVHiS5WGsO-Y3WJtOEtRsTQuzC1mMQ4rSqczV23DmNGDRaCZCAVZs4GhkpCMCS-9qukV6rM33R7z4/s640/DSCN8511.JPG" width="640" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div>As a vegetarian, I dare not dream a world without lentils - my major source of protein. Last week, Alton Brown' Goodeats show was about one of the oldest and most versatile ingredient in the pantry, the lentil. Click the <a href="http://www.foodnetwork.com/good-eats/pantry-raid-6-lentils/index.html" target="_blank">Goodeats</a> to know more about the show and the recipes he tried.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7lmysmFoIO8IHIaROYJpvlqH7TxbUIY7FcXNIOKHcteb48IAywBQtevs9AmcaP272UoVcPV9aTctIj9_KZsKdhbkiBW_s4SYmXnAshCPCLId7UG4OzlAM52-7ZCWYE1uESrgTxJa5p8/s1600/DSCN8512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7lmysmFoIO8IHIaROYJpvlqH7TxbUIY7FcXNIOKHcteb48IAywBQtevs9AmcaP272UoVcPV9aTctIj9_KZsKdhbkiBW_s4SYmXnAshCPCLId7UG4OzlAM52-7ZCWYE1uESrgTxJa5p8/s640/DSCN8512.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<span style="color: black;">Here are some interesting facts and articles about lentils that I culled from the net. Hope you find them useful.</span><br />
<span style="color: black;"><br />
</span><br />
<span style="font-size: large;">Nutritional facts :</span><br />
One cup of lentils, approximately 198 g, a single serving of cooked lentil contains 230 calories. Lentils are a healthy option for a weight loss diet, since they are filling while being low in calories. One serving of lentils contains 18 g of protein and only1 g of fat. There are 40 g of carbohydrate in one cup of lentils, including 16 g of fiber. The fiber in lentils is of both soluble and insoluble types. Lentils have no cholesterol and are low in salt, with only 4 mg sodium per cup.<br />
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<span style="font-size: large;">Health Benefits :</span><br />
<i>Health</i> magazine has selected lentils as one of the five healthiest foods. They are a very good source of cholesterol-lowering fiber, helps in managing blood-sugar disorders. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein—all with virtually no fat. This tiny nutritional giant fills you up--not out. <br />
<br />
Love Your Heart—Eat Lentils. A study published in the <i>Archives of Internal Medicine</i> confirms that eating high fiber foods, such as lentils, helps prevent heart disease. Lentils can increase energy by replenishing iron stores. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores with lentils is a good idea--especially because, unlike red meat, another source of iron, lentils are not rich in fat and calories. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And remember: If you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron. <br />
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Go to your kitchen, quickly cook some lentil and enjoy them as a salad or a soup.<br />
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<span style="font-size: x-small;">References :</span><br />
<a href="http://en.wikipedia.org/wiki/Lentil" target="_blank"><span style="font-size: x-small;">Wikipedia.org</span></a>, <a href="http://homecooking.about.com/od/foodhistory/a/lentilhistory.htm" target="_blank"><span style="font-size: x-small;">About.com - Home cooking</span></a>, <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52" target="_blank"><span style="font-size: x-small;">WH Foods</span></a>, <a href="http://www.livestrong.com/article/253479-lentil-nutritional-values/" target="_blank"><span style="font-size: x-small;">Live Strong</span></a>Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com1tag:blogger.com,1999:blog-2113742337971359156.post-62118642221535293442011-12-16T01:45:00.000+08:002011-12-16T01:45:47.357+08:00Cream of vegetable soup<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIL5TS5K4T09YTJjCY7OOawEXkBRA7NUwjxkok_dl2CWS2BNeY05yHfBoG50KvIG_vJishQUcKAjoaO0395j7dUtIYcchSjXrtwmIk3g8udFR2rM8MMUBo0zdAl9RtLK4-qIUYF1GmCs/s1600/vegetable+soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIL5TS5K4T09YTJjCY7OOawEXkBRA7NUwjxkok_dl2CWS2BNeY05yHfBoG50KvIG_vJishQUcKAjoaO0395j7dUtIYcchSjXrtwmIk3g8udFR2rM8MMUBo0zdAl9RtLK4-qIUYF1GmCs/s640/vegetable+soup+2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Last weekend we decided to eat out and headed to our favourite restaurant here. As usual the food did not disappoint and we stuffed ourselves up. Guilt began to bite us and we thought a long walk would quieten it. Walked along the beautifully decorated Orchard Road. Oh yeah, also saw the male models standing outside the Abercombie&Fitch outlet to celebrate the opening of their new shop in Singapore. This is the hot news here, with all the local news channels covering this for the past one week.<br />
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The food we had this time was a little different from our usual one. I wanted to try them at home in my style. This cream of vegetable soup is one among them. Most of the time I prepare tomato soup and red coloured vegetable soup. So I wanted to try this soup since it tasted so rich, creamy and with lots of vegetables, of course the color is different from what I used to cook:)<br />
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Very easy to make and satisfies your heart and stomach.<br />
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<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
1 cup -- Cut vegetables<br />
1 no -- Onion (small size)<br />
1 pod -- Garlic<br />
2 cups -- Water or Vegetable stock.<br />
2 tsp -- Corn flour<br />
1 tbsp -- Butter<br />
1/4 cup -- Milk<br />
1/4 cup -- Heavy cream (optional)<br />
1/4 cup -- Grated cheese (optional) <br />
Black pepper and salt to taste<br />
<br />
Method :<br />
--- Heat the sauce pan to the medium heat and add butter.<br />
--- Slice the onion, garlic and saute them in the butter. After a minute add the cut vegetables. <br />
*** Choose the vegetables according to your taste. I used yellow and green coloured bell peppers, carrots, peas. Also cut the vegetable to small thin pieces. You can use cauliflower, broccoli, beans, corns, choices are endless.<br />
--- Once they are half cooked add water or vegetable stock, pepper, salt and cook well.<br />
--- Now take the corn flour and dissolve in the milk without any lumps. Pour the mixture to the cooking stock.<br />
--- Cook until a creamy thick soup is formed. It will take about 3 - 5 minutes.<br />
--- Last stage. add heavy cream and cheese and mix well . Turn the heat off.<br />
--- Heavy cream and cheese are optional, this adds more rich taste to the soup. <br />
I did not use cheese in this soup. Without that itself my soup tasted just like the one we had in the restaurant.</td></tr>
</tbody></table>Restaurant style cream of vegetable soup is ready to serve at your table.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com2tag:blogger.com,1999:blog-2113742337971359156.post-53218401974043081142011-11-24T00:37:00.004+08:002011-12-09T19:11:50.106+08:00Quinoa BisibelabathI had a good time in Chennai this time. After two years of our marriage this is the first time we were with our parents for Deepavali. Everybody was happy and excited, including the rain God. He was so happy and didn't let me go out for shopping too... Thank God, I did my shopping here in Singapore itself. <br />
Hope you all had a good Deepavali too.<br />
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Coming to our recipe, this is the same Bisibelabath from another angle. Oh I am not talking about the photo angle :D<br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdaQXjTBjwqvxx5tghvHkd2SCz0cSqsq8wVyDbAvUkVb7mwCVRUyiOMm0GPkq7zHizixlavutzJ8H1uoiwbLS-gjrAlIIqorv3MDvVzRCwPYRFaWX1LRoy2CG4wMUTqlmRIImeRTDarw/s1600/DSCN7618.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdaQXjTBjwqvxx5tghvHkd2SCz0cSqsq8wVyDbAvUkVb7mwCVRUyiOMm0GPkq7zHizixlavutzJ8H1uoiwbLS-gjrAlIIqorv3MDvVzRCwPYRFaWX1LRoy2CG4wMUTqlmRIImeRTDarw/s640/DSCN7618.JPG" width="640" /></a><br />
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Okay, what new this time? Tried Bisibelabath with quinoa. <br />
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Quinoa bisibelabath, the recipe is the same as cracked wheat. Only difference is cooking quinoa. I cooked a cup of quinoa sepeately and did sambar seperately and then mixed both. As a last step , seasoned the quinoa mixture with mustard seeds, jeera and lots of channa dal and urad dal.<br />
I cooked quinoa seperately because it heps to retain the texture of the quinoa without going all mushy. If you like you can follow the same procedure like cracked wheat. For cracked wheat bisibelabath recipe, <a href="http://preethibhojan.blogspot.com/2011/07/bisibelabath-from-different-angle.html">click here</a>.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bouMa5E7eTiWSeUCHqCxSQWj3Qd6X9qXI4-qwjOuPKbrXOsgiOlCE-buE4zUko0k36mlZHmEmz7z9AFyDiMD5FwzxwxwqJ2DHtKpmXSZPcrfv8MJmqx6Z_kheE7GcICgcId2hQlETv0/s1600/DSCN7617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bouMa5E7eTiWSeUCHqCxSQWj3Qd6X9qXI4-qwjOuPKbrXOsgiOlCE-buE4zUko0k36mlZHmEmz7z9AFyDiMD5FwzxwxwqJ2DHtKpmXSZPcrfv8MJmqx6Z_kheE7GcICgcId2hQlETv0/s640/DSCN7617.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Enjoyed the delicious bisibelabath with crunchy vadam and with beans paruppusli.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com5tag:blogger.com,1999:blog-2113742337971359156.post-88991619232336405782011-10-15T20:43:00.003+08:002011-12-09T18:48:43.346+08:00Besan milk burfi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCB5-w9cyiwG0ly29VcuKTTwSnMtUGdywn-r9elIyuE6PAxxVNWi99GpxjUOP94kmgM8Y2uZdjwsrLuKe4BEyrq54f_kVJHNZjWUUioVvlvqJkskH9WxbO-nka4WMVqnVX8XofK1OPyI/s1600/DSCN7510.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCB5-w9cyiwG0ly29VcuKTTwSnMtUGdywn-r9elIyuE6PAxxVNWi99GpxjUOP94kmgM8Y2uZdjwsrLuKe4BEyrq54f_kVJHNZjWUUioVvlvqJkskH9WxbO-nka4WMVqnVX8XofK1OPyI/s640/DSCN7510.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
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Just a little over a week go for Deepavali! We have booked our tickets to go to India the coming weekend. My Deepavali purchases? I am warming up. Bought a nice designer sari last Sunday from<a href="http://www.templeoffinearts.org/sg/newweb/html/creativearts-introduction.htm"> Lavanya Arts and Crafts</a>. Will definitely contribute to Chennai's economy too!<br />
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While I am happy that I will be celebrating the festival with my family, I am more excited about the 'batchanam' gallata. I cannot wait to get into the kitchen with my mother-in-law to try new as well as traditional sweets and savouries with my in-law. Started my foundation for that. Making my grocery list now itself, this will save time :) Clever girl !<br />
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As a part of the foundation work, I tried this besan flour burfi yesterday.<br />
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Besan burfi, very easy recipe. No special ingredients needed, we can make this yummy burfi with easily available ingredients from our pantry with in 20-30 minutes. I tried this milk besan burfi from the site '<a href="http://www.momrecipebook.com/">momreceipebook' </a></div><br />
All you need is a cup of besan, ghee, milk powder and 1-1/2 cup of sugar. Nuts of your choice and 4-5 cardamom pods. You can find the recipe in<a href="http://www.momrecipebook.com/details/besan-burfi.asp"> here</a>.<br />
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--- I did little variation from the original recipe. I used 1/2 cup fat free vegetable shortening for roasting the besan flour.<br />
--- For sugar syrup I added only 1 cup of water instead of 2 cup as mentioned in the original recipe. This is my mom technique. She always say if you are making sugar syrup or jaggery syrup, use less water. So that we can achieve our consistency quickly.<br />
--- I used 1/2 cup ghee when mixing the besan + milk powder mixture with the sugar syrup.<br />
--- Also added 1/2 cup of dessicated dry coconut to the mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_db-z-wSs0-gBqueerKbtBShiAqwqTpDQIIzQ2z09Zix6X9De-zo-MyBIa2uRdNgzrsskdNWoouf3ttvHondbLXPZ8pKrfTZsRJ26c9L_kukp-_Z-p0iVLThsLWrA4gLVE3jhPCjCtE/s1600/DSCN7516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_db-z-wSs0-gBqueerKbtBShiAqwqTpDQIIzQ2z09Zix6X9De-zo-MyBIa2uRdNgzrsskdNWoouf3ttvHondbLXPZ8pKrfTZsRJ26c9L_kukp-_Z-p0iVLThsLWrA4gLVE3jhPCjCtE/s640/DSCN7516.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I layered the greased wax paper on a plate and transferred the hot gooey mixture on the paper and topped with dry toasted cashews. Then using a greased knife I cut the burfi to 1 inch square shape.<br />
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Easy besan milk burfi is ready to serve.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com3tag:blogger.com,1999:blog-2113742337971359156.post-35479190699220391772011-10-11T07:20:00.002+08:002011-12-09T18:50:06.658+08:00Dual Sauce PastaHope you all had a wonderful Navaratri. I had a blissful time filled with pooja in the mornings and with some wonderful dance and music performances by the students of Temple of Fine Arts in the evenings. It has been 3 days since Vijayadasami but I still have not fully gotten out of the Navaratri mood yet!! Hopefully getting back to blogging will help me parachute back to reality. So, here comes, with twice the processing power...err.. I mean , twice the goodness of your normal pasta - The Dual Sauce Pasta!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYk1SzK2Zs5H2jKv_NIqMmhJ63COy7E5TlSJffFHJ5oDK4_iT5uNfQUEVHwkIlt4iQ7IjhwnYKRJnWTrSch7SGkj6_1cgs0Q1w_t8Fr-338RxYyHKmjXDzvYOUeNWmf3FcGBO9R_1g84/s1600/Pasta+in+White+and+red+sausce+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYk1SzK2Zs5H2jKv_NIqMmhJ63COy7E5TlSJffFHJ5oDK4_iT5uNfQUEVHwkIlt4iQ7IjhwnYKRJnWTrSch7SGkj6_1cgs0Q1w_t8Fr-338RxYyHKmjXDzvYOUeNWmf3FcGBO9R_1g84/s640/Pasta+in+White+and+red+sausce+%25281%2529.JPG" width="640" /></a></div><br />
You can taste the hot and spicy taste from the vegetable sauce and a nice creamy cheesy tangy, garlicky taste from the white sauce. I found this interesting recipe while watching the Food Network show '30 minutes meal' hosted by Rachael Ray. Of course she used a meat sausage and some chicken stuff in her red sauce, but I tried it in my style with whole lot of vegetables.<br />
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<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
1/2 lb -- Pasta<br />
<br />
For Red Sauce<br />
1 No -- Onion big size<br />
1 No -- Roma tomatoes<br />
1.5 to 2 cups -- Diced vegetables<br />
1/2 cup -- Tomato puree<br />
3 - 4 tsp -- Chili powder<br />
100 gm -- Fresh paneer cubes (optional)<br />
3-4 tbsp -- oil<br />
1 tsp -- Garam masala powder<br />
2-3 tsp -- lemon juice<br />
Salt to taste<br />
Few Cilantro to garnish<br />
<br />
For White Sauce<br />
1 cup -- Milk<br />
4 tbsp -- Butter<br />
2 tsp -- All purpose flour<br />
1 -2 pods -- Garlic<br />
1/2 cup -- Cheese<br />
Black pepper and salt to taste<br />
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Method :<br />
First comes the red vegetable sauce<br />
--- In a pan add the oil and heat the pan in a medium flame. Once it is hot add the paneer cubes and fry until the crust turns slightly brownish.<br />
--- Take the paneer out and keep it aside. In the same pan, add the diced onions and cook until the onions are soft.<br />
--- To the onions add cut vegetables and the diced tomatoes. I used beans, carrots, potatoes, frozen corns, green bell pepper and peas.<br />
--- Add tomato puree, chili powder, salt and little water to the vegetables and cook until the vegetables are soften.<br />
--- I like to have a little heat in my veggie sauce, which will balance out the creamy sauce. You can very much adjust the chili powder according to your taste.<br />
--- Add the fried paneer, garam masala powder and lemon juice and mix well. The colourful vegetable red sauce is ready.<br />
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Now comes the White Sauce<br />
--- Before we start the sauce, cook the pasta as per the instruction given. You can try this recipe with any shape pasta.<br />
--- Take another pan in low flame, add butter. Once it is melted add couple of teaspoons of all purpose flour. This all purpose flour helps to thicken the white sauce.<br />
--- It will be good if you add the flour in initial stages, so that it will be cooked and also no lumps will be formed.<br />
--- Fry the flour until nice aroma comes from the butter flour mixture.<br />
--- Add a cup of milk to the mixture and cook. The milk will cook the flour further and thicken the white sauce. If you need more sauce, you can dilute with water or more milk.<br />
--- Grate the garlic, and add to the white sauce along with salt and pepper.<br />
--- Add the cheese and mix well. Put the flame off and add the cooked pasta and mix well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVVFzdIraDkLu_KqmJfQnHVWYTVZNWkhrqhH859a0lamMrGkmBX_3N8xhVa3yXc8X6lIUgCZGlkNNE14EjKFCJBcHSBWLqLUi9XvIC6PAwlS4Vqqk-ieCg0ldHdCdkmJt_efMlugsizQ/s1600/Pasta+in+White+and+red+sausce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVVFzdIraDkLu_KqmJfQnHVWYTVZNWkhrqhH859a0lamMrGkmBX_3N8xhVa3yXc8X6lIUgCZGlkNNE14EjKFCJBcHSBWLqLUi9XvIC6PAwlS4Vqqk-ieCg0ldHdCdkmJt_efMlugsizQ/s640/Pasta+in+White+and+red+sausce.jpg" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div>How to serve<br />
--- Take the serving plate and put the creamy cheesy pasta in the middle of the plate.<br />
--- Make a well in the middle of the pasta<br />
--- Now scoop a big spoon full of vegetable sauce and pour into the pasta well.<br />
--- Garnish with chopped cilantro on top and serve warm. </td></tr>
</tbody></table><br />
The colours so attractive and inviting, everybody will love to dig into the pasta well and enjoy the colourful pasta.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com5tag:blogger.com,1999:blog-2113742337971359156.post-21745578712228448302011-08-26T22:49:00.001+08:002011-12-20T08:59:15.432+08:00Walnut brownies Hmm... More chocolate coming on your way to dazzle you. Followed by <a href="http://preethibhojan.blogspot.com/2011/08/hazlenut-chocolate-fudge.html">Hazelnut chocolate fudge</a> here comes walnut brownies.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RWO30yfS9Uyt6hL-FXwme_i2oyDadCpA-LJxhBhEisnLcz3fuz9S9SRDe_cbYDoa1XuUUSI_JD8jDUVaHUszzwzgsFE-5QkqX1nrtr3AyqKfT7zZD3L-ewG2zOkeNDqSOMy0H5e6ltI/s1600/Walnut+brownies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RWO30yfS9Uyt6hL-FXwme_i2oyDadCpA-LJxhBhEisnLcz3fuz9S9SRDe_cbYDoa1XuUUSI_JD8jDUVaHUszzwzgsFE-5QkqX1nrtr3AyqKfT7zZD3L-ewG2zOkeNDqSOMy0H5e6ltI/s640/Walnut+brownies+2.jpg" width="640" /></a></div><br />
Nearly, after 9 months I baked this mouth watering walnut brownies. Remember long long ago, I tried a walnut brownie with chocolate fudge recipe and those brownies turned to brownie walnut balls. To read more about that scrumptious walnut brownie balls, <a href="http://preethibhojan.blogspot.com/2010/06/chocolate-brownies.html">click here</a>.<br />
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I tried some new ingredients to substitute eggs. Though it is an experimental recipe, the outcome was perfect. The brownies were soft, moist and delicious.<br />
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<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
1 cup -- All purpose flour<br />
1/2 cup -- Cocoa powder<br />
3/4 to 1 cup -- Granulated sugar**<br />
1/2 tsp -- Baking powder<br />
1/2 tsp -- Baking Soda<br />
1/2 cup -- Walnuts<br />
5 tbsp -- Butter<br />
1/4 cup -- Condensed milk (optional)**<br />
1/2 cup -- milk<br />
1/4 cup -- Paneer<br />
1/4 cup -- Banana smashed<br />
2 tsp -- Espresso coffee<br />
<br />
Method :<br />
--- Preheat the oven to 350 F<br />
--- Grease a 8" square pan and with wax paper. I strongly recommend to use a wax paper, but as I did not have wax paper in stock when I tried this recipe , I ended with brownie walnut ball.<br />
--- Grind the paneer cubes to a fine powder.<br />
--- Mix the paneer to the sugar, smashed banana, espresso coffee and milk. If using condensed milk, mix it also with paneer banana mixture.<br />
** I had some left over condensed milk in the refrigerator, so I added the same.<br />
** Brown sugar would have been wonderful, but i had to make do with granulated sugar. If not using condensed milk, adjust the sugar accordingly.<br />
--- Melt the butter in a pan and mix the cocoa powder.<br />
--- To the cocoa mixture add the banana paneer mixture.<br />
--- Shift the all the rest of the dry ingredients. All purpose flour, baking powder and baking soda.<br />
--- Mix the dry ingredients with the wet ingredients.<br />
--- Last but not least, add the walnuts to the batter and mix well.<br />
--- Pour the batter on to the pan and bake it to 25 to 30 minutes until a tooth pick inserted comes out clean.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbo_7ib3NM7PLwgLlha39kOpSBn-T047bZBxEy1t2AA9Ud59n6EgwSLXupDZgBQaWXRzirQxOG7NaeOYAzg52oIsTfitAYefH8Z8RlKKtr8YY1wqOSfz6yboETvQcD1menKLQo6b-bYyc/s1600/Walnut+brownies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbo_7ib3NM7PLwgLlha39kOpSBn-T047bZBxEy1t2AA9Ud59n6EgwSLXupDZgBQaWXRzirQxOG7NaeOYAzg52oIsTfitAYefH8Z8RlKKtr8YY1wqOSfz6yboETvQcD1menKLQo6b-bYyc/s640/Walnut+brownies+1.jpg" width="640" /></a></div><br />
Enjoy the brownies with whipped cream or serve hot with cool vanilla Ice cream and chocolate fudge topping.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com5tag:blogger.com,1999:blog-2113742337971359156.post-2056037728667066702011-08-24T14:07:00.000+08:002011-08-24T14:07:07.169+08:00Hazlenut chocolate fudgeChocolate, hmmm yummy...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdXu69ocd6K6ZLHy0M-L_fhVW4XD0Wl0j7PudZiWGhF_QvQknb7A5Hwm-y12OU-cZdAwYe6EprQTH2UJvtEzXJrajkElRLIU3DAwJc-G_10aWWM68mxo2Dg3ZbBFuYSrqWVewbM6JC08/s1600/DSCN6646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdXu69ocd6K6ZLHy0M-L_fhVW4XD0Wl0j7PudZiWGhF_QvQknb7A5Hwm-y12OU-cZdAwYe6EprQTH2UJvtEzXJrajkElRLIU3DAwJc-G_10aWWM68mxo2Dg3ZbBFuYSrqWVewbM6JC08/s640/DSCN6646.JPG" width="640" /></a></div><br />
I made this yummy chocolate fudge a month ago. But it me took 4 days to get this into its final shape!<br />
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Now comes the behind the screen story of this fudge. At the end of the story I will ask a question, If you find the answer, please mail it to me :)<br />
Last month on 27th we celebrated our Swamiji's 6th Aaradhana. I wanted to take some special quick and easy sweet for Neivedhyam. On the previous night, I decided to make chocolate fudge using microwave oven.<br />
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In a microwave-safe pan I added a tin of condensed milk and 1/2 cup of cocoa powder and 3 tbsp of butter. Mixed them thoroughly and cooked in the microwave for 2 minutes. Then took it out stirred them along with a tsp of Vanilla essence. Again cooked in the MW oven for 5 more minutes. Transferred the mixture in to a greased pan and cooled it for 2 to 3 hours in the refrigerator. After 3 hours, I was ready and eager with my knife but alas, the fudge was not<br />
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The fudge was not set, so I kept it inside the refrigerator the whole night. Next day morning at 5 O' clock again I tried to cut the fudge it was so gooey. Since wanted to go for the Pooja early in the morning, I dumped the same in the refrigerator and rushed to the Pooja.<br />
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Next day, I took the fudge mixture in a non stick pan and added 1/2 cup of sugar and again cooked over the stove for 15 - 20 minutes. The mixture was not sticking on the sides. I transferred the same into a greased pan. Again chilled and the same thing happened. So me and my husband, both started to scoop the mixture and to eat the fudge. I kept a spoon permanently in the pan to ease the process and in two days we managed to complete half of the fudge from the 8" pan.<br />
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Still I was not convinced with what I made, on Friday 29th I took the pan and cooked in the MW oven for 5 minutes. Stirred well and added some hazelnut milk chocolate which I had in the pantry for more than a month. Approximately 1 cup of chocolate. Cooked in MW oven for 2 more minutes. Transferred the mixture to the greased pan, chilled it completely. Took my knife and tried to cut, voila it was perfect.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp7je8NEQfiiWXZfzQde27yfD6RSYW7NyWfAmxTLLt-gacEOSuG8iF0sYgK5QKUXV9aebl2FwmasaMf_zuWErrm1nvx7AhE0SyHmfERxm02FxLOYrH1QGwVlTy0pmSIFy_oBzIoso4JQ/s1600/DSCN6645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp7je8NEQfiiWXZfzQde27yfD6RSYW7NyWfAmxTLLt-gacEOSuG8iF0sYgK5QKUXV9aebl2FwmasaMf_zuWErrm1nvx7AhE0SyHmfERxm02FxLOYrH1QGwVlTy0pmSIFy_oBzIoso4JQ/s640/DSCN6645.JPG" width="638" /></a></div><br />
So, it is true. Perseverance does pay off!. Its question time, remember I mentioned in the starting. My question is : What is the final recipe and the cooking method of this yummy chocolate hazelnut fudge.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com5tag:blogger.com,1999:blog-2113742337971359156.post-28194015452071515962011-08-09T09:50:00.000+08:002011-08-09T09:50:57.697+08:00Cracked wheat vegetable puloa<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgby25lrB2pRwr7qcLPj0Jns8jRUCyU0lS3XhirPLRuphU-sAdZTzMUY1KbTKrhYFAdHOTIAem7Q114TCHGQFFE6qETxfSDtuVw2OhX9ftv2-cTJQjv8bFie-vwoPV4OiQKFmLiWAAakp0/s1600/DSCN6596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgby25lrB2pRwr7qcLPj0Jns8jRUCyU0lS3XhirPLRuphU-sAdZTzMUY1KbTKrhYFAdHOTIAem7Q114TCHGQFFE6qETxfSDtuVw2OhX9ftv2-cTJQjv8bFie-vwoPV4OiQKFmLiWAAakp0/s640/DSCN6596.JPG" t$="true" width="640" /></a></div><br />
After tasting some success with <strong>B</strong><a href="http://preethibhojan.blogspot.com/2011/07/bisibelabath-from-different-angle.html"><strong>isibelabath</strong></a> using <strong><a href="http://preethibhojan.blogspot.com/2011/07/bisibelabath-from-different-angle.html">cracked wheat</a></strong>, I wanted to try few other rice based recipes using cracked wheat . And also wanted to make it simple one pot recipe to minimize the cooking and washing process. One such try is vegetable puloa. It is more like a cracked wheat upma, but the spices make all the difference, also I used a coarser variety of cracked wheat which gives nice texture and nutty taste to the dish. <br />
<br />
Cracked wheat vegetable puloa has become our favorite dish nowadays. In last couple of weeks alone I did this spicy vegetable healthy meal more than 4 times. Cracked wheat is healthy and rich in fibre content, helps to maintain healthy digestion and may help lower cholesterol and stabilize blood sugar. <br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
2 cups -- Cut vegetables<br />
1 no -- Big size onion, diced into small pieces<br />
1 cup -- Cracked wheat <br />
1/2 cup -- Coconut milk<br />
3-4 nos -- Green chillies<br />
2 cloves -- Garlic<br />
5-6 tbsp -- cooking oil <br />
Salt to taste <br />
<br />
Spices :<br />
1 tsp -- Fennel seeds<br />
1 inch -- Cinnamon<br />
2 nos -- Cloves<br />
1 no -- Cardomom<br />
1 tsp -- poppy seeds<br />
<br />
Method :<br />
--- Cut vegetables, I used fresh carrot, beans, green bell peppers, cabbage and peas. I am leaving to your choice, you can use fresh or frozen vegetables. Everything will taste good.<br />
--- Heat a pressure pan in medium heat and add oil, once it is hot add all the spices except the poppy seeds.<br />
--- Nice aroma will comes after few minutes, now add onions, vegetables and cracked wheat and saute them for few seconds.<br />
--- Grind the poppy seeds, garlic and green chillies into a carse paste and add to the cracked wheat vegetable mixture.<br />
--- Now add salt,coconut milk and water to cook the mixture<br />
--- Pressure cook the mixture for one whistle. <br />
--- The last 2 step is little crucial, the amount of water and cooking time depends on how coarse the wheat is. If you add more water or cook for more time the texture of the puloa will change a lot. <br />
I added less than 1 and 1/2 cup of water to the cocnut milk and pressure cooked for one whistle. </td></tr>
</tbody></table><br />
Vegetable puloa is ready, serve with plain curd and enjoy :)Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com12tag:blogger.com,1999:blog-2113742337971359156.post-42731091289521640772011-07-20T20:35:00.002+08:002011-07-20T20:36:27.570+08:00Colorful Kadappa<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHS96lvFcjWg-oT0BpU8UCz1WDh8ZHy-_WFklED58ZxU-7VAlqqrPvH4wvtq_5pqkbOZwnDjnX1OTa9Q3feG9MyJuNSVwM-qg2bdpVoPko-fVP83vq1wFNKkPvwWzJ27x8V_EGpHbtz8/s1600/DSCN65792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHS96lvFcjWg-oT0BpU8UCz1WDh8ZHy-_WFklED58ZxU-7VAlqqrPvH4wvtq_5pqkbOZwnDjnX1OTa9Q3feG9MyJuNSVwM-qg2bdpVoPko-fVP83vq1wFNKkPvwWzJ27x8V_EGpHbtz8/s640/DSCN65792.jpg" width="640" /></a><br />
<br />
Kadappa, for me a place in Andra Pradesh, India till two years ago, I never know this as a South Indian recipe. When ever I ask Karthik, what to prepare for dinner, always his reply will be Puri Kadappa or Idli Kadappa, or Pongal Kadappa, the list goes endless with kadappa. I am not kidding, he always asks the same to me. This is his favorite recipe.<br />
<br />
Its very simple, rich in flavour and easy to make. Long ago, my in-law told this recipe over phone. I did so many plus and minus to the recipe and arrived this final version. I have not tasted this recipe anywhere still. So I don't know the real taste of the kadappa. All I know is only my version. Longing to taste this recipe soon some where !<br />
<br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
1/4 cup -- Moong Dal<br />
1 no -- Medium Potato<br />
1 no -- Medium size Tomato<br />
1 no -- Medium size Onion<br />
1/2 tsp -- Turmeric<br />
1/4 cup -- Coconut milk**<br />
Few strands of curry leaves <br />
Salt to taste<br />
2 tsp -- Oil<br />
1/2 tsp -- Fennel seeds<br />
1 " length -- Cinnamon<br />
<br />
Flavouring Ingredients : To be ground into a fine paste<br />
4 tbsp -- fresh grated coconut<br />
4 tbsp -- Roasted gram<br />
1 no -- Cloves<br />
1/4 tsp -- Poppy seeds (Kasakasa)<br />
1/2 tsp -- Fennel seeds<br />
1 no -- Cardamom<br />
2-3 -- Garlic pods<br />
4 nos -- Green chilly **<br />
Few Ginger <br />
<br />
Method :<br />
--- I know you people will be surprised to see a whole list of Masala items in the flavouring column, these ingredients gives that fantastic flavour to this dish. According to your taste, you can add or reduce the items and the amount.<br />
--- Pressure cook the moong dal and potato.<br />
--- While that is cooking, grind all the flavouring ingredients and dice the tomato and the onion. <br />
--- Heat up a sauce pan to medium heat with the oil and once it is hot, add the fennel seeds and the cinnamon stick.<br />
--- Then add the diced onions and saute them for few minutes, add the ground masala mixture to the onion along with the turmeric powder and saute the mixture till the raw smell of the mixture turns into nice aroma.<br />
--- To the onion mixture add the diced tomatoes, curry leaves and cooked dal.<br />
--- Peel the potato skin and dice them into small cubes and add to the dal. According to the gravy consistency add the water.<br />
--- Cook the dal mixture for one boil and turn the heat off. Oops, forgot to add salt. Add salt and mix well before turning off the heat.<br />
--- Now add the coconut milk to the kadappa and mix well. This step is optional, this is the first time I tried it and the taste was extra ordinary.</td></tr>
</tbody></table><br />
Hot yummy kadappa is ready to serve along with your wonderful Pongal, Idli, ...<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68fQN8T8WdEoPBnnDfWMl6l52ha2_OXfLdVlaOC_49c9OlGavJMJyczU-c7i0btaIri_HNOPADw_f2H5-P_ho09ubGcBJgHswJoo3xr7ZWqGt3Xm3VSjEM7Sk2JEuBBM-FoCH7fTrKCU/s1600/DSCN6580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68fQN8T8WdEoPBnnDfWMl6l52ha2_OXfLdVlaOC_49c9OlGavJMJyczU-c7i0btaIri_HNOPADw_f2H5-P_ho09ubGcBJgHswJoo3xr7ZWqGt3Xm3VSjEM7Sk2JEuBBM-FoCH7fTrKCU/s640/DSCN6580.JPG" width="640" /></a> <br />
<div class="separator" style="clear: both; text-align: center;"></div>Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com5tag:blogger.com,1999:blog-2113742337971359156.post-61961769451230693192011-07-08T23:44:00.001+08:002011-07-20T15:54:49.501+08:00Karuveppilai (Curry leaves) Pasta<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fYfFGE8eMkreCv-A9MwAeEM1tyi0Pshuzenuf7mbfbSm_lMHP5-uXcsXrVL3u_7keXT5h65eZGjPk5owptXFNx4wAfXZ2xlVpLXDrEW5qTy_GkxcZ6vco-kRabPNBpFivWzgcI9As8g/s1600/DSCN6437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fYfFGE8eMkreCv-A9MwAeEM1tyi0Pshuzenuf7mbfbSm_lMHP5-uXcsXrVL3u_7keXT5h65eZGjPk5owptXFNx4wAfXZ2xlVpLXDrEW5qTy_GkxcZ6vco-kRabPNBpFivWzgcI9As8g/s640/DSCN6437.JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Two day ago, I experimented this new recipe, since I wanted to finish a big bunch of curry leaf which was lying in the fridge for a week. And the result for my new attempt is this Indo Italian fusion recipe, Karuvepilai (curry leaf) pasta.<br />
<br />
Though its only the trial version, Karthik enjoyed the pasta a lot. After having my first spoon, I was telling Karthik that something was missing. I want to correct it but will not do this recipe next time, because I am not a big fan of curry leaf recipes, so I didn't like it. As usual he encouraged me and had the pasta twice. Me, didn't go for second time :(<br />
<br />
When you Cook for two, you will always end up with some left overs. This time, I ended up with little more than usual. The next day, I added some ingredients to the left-overs and had the same. It tasted very good. Hope you all can enjoy the same in the first trial itself.<br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td><br />
Ingredients :<br />
1/2 cup -- Curry leaves<br />
3 tbsp -- Urad Dal<br />
4 nos -- Red Chilli<br />
1 tsp -- Dhania seeds<br />
1 tsp -- Asafoetida<br />
1 no -- Lemon<br />
Salt to taste<br />
Multi grain / Whole wheat Spaghetti -- Approximately 1/2 lb or less<br />
<br />
Method :<br />
--- Heat a non stick pan in medium heat.<br />
--- Add little oil to fry the urad dal, dhaniya seeda and red chilli. Fry them till the dal color changes to golden red.<br />
--- Let the mixture to cool.<br />
--- Meanwhile cook the pasta according to the direction given on the pack and keep it ready.<br />
--- Once the dal mixture is cooled, transfer them to mixer jar and grind along with the washed curry leaves.<br />
--- Add little water and grind to a paste consistency.<br />
--- Again take the same pan, add little oil and put the paste and fry them in medium heat till the raw curry leaf smell subsides and a nice aroma fills the kitchen.<br />
--- Karuvepilai (curry leaf) chutney is ready. Now mix this mixture to the pasta. <br />
--- If you feel the mixture is too dry to mix in pasta, add very little pasta water and mix well.<br />
--- Add the frsh lime juice to the pasta, to get the tinge of tangy taste.</td></tr>
</tbody></table><br />
Tadaan, Indo Italian fusion pasta ready to serve.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu9JpYn8GMGD6JGzTEaFgssZmhihFXpQe_wtt7n6YNMTBeTV8FwGd2slCIKGZAVjSbt-2-gviOFhY3YVniJHSoKai3aVtDpnB5Yapt8Gs5vuF3rgIu-7Ih3I-SgHQ2V23pyZ3Wvfp72Y/s1600/DSCN6426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu9JpYn8GMGD6JGzTEaFgssZmhihFXpQe_wtt7n6YNMTBeTV8FwGd2slCIKGZAVjSbt-2-gviOFhY3YVniJHSoKai3aVtDpnB5Yapt8Gs5vuF3rgIu-7Ih3I-SgHQ2V23pyZ3Wvfp72Y/s640/DSCN6426.JPG" width="640" /></a><br />
Hope you all guessed right. This is the same Karuvepilai chutney we prepare to mix in the rice. Instead of mixing it in the rice, I used pasta.<br />
Okay, now I tell you what I did the next day to the left over pasta. I added lime juice and a dash of salt. I have mentioned the same above. Hope often I try this pasta at home :)Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com4tag:blogger.com,1999:blog-2113742337971359156.post-71006239822311996282011-07-01T22:30:00.000+08:002011-07-01T22:30:41.698+08:00Bisibelabath from a different angleHi all, presenting Preethibhojan now from Singapore. <br />
<br />
After enjoying 4 months with our family, last month, we moved here. Oh my, the last 4 months, I hardly went to the kitchen. Learnt some new recipes and many tips both from my mom and from my in-law. Even though I enjoyed regular food like a rice, sambar, curry and rasam, all the time I ended up with a new taste. Wonder how the tastes differs from person to person. <br />
<br />
Now I am back to my den, our new home with a big open kitchen. Tuning up slowly to my routines. As a result of 4 months enjoyment me and Karthik put on lot of weight. So we both took an oath to get back into our shape again.<br />
<br />
As a result of that, here comes an healthy recipe 'Bisibelabath' from my new kitchen. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCs8q8Kiz9WX45-yvxp0471YYtpfeu-ZtYLARkczHwSzS2Eo6HDGObYXjx3owosTnbqVNCKQaGcoJZqaW4WXx7ZTqVpfqgoBDYGiTliLBXDu1L_0Fn4Z_mutYgLGdK92N7vmnOlVCYSFw/s1600/DSCN6378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCs8q8Kiz9WX45-yvxp0471YYtpfeu-ZtYLARkczHwSzS2Eo6HDGObYXjx3owosTnbqVNCKQaGcoJZqaW4WXx7ZTqVpfqgoBDYGiTliLBXDu1L_0Fn4Z_mutYgLGdK92N7vmnOlVCYSFw/s640/DSCN6378.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>If you ask, What is healthy in it ? The answer is Cracked wheat bisibelabath. Is in it healthy !<br />
<br />
I moved last week to this home, with some basic ingredients. With that I wanted to try something different and the same time healthy. While this was in back of my mind, I was chatting with one of my friend and a fellow blogger, <a href="http://indiankhanna.blogspot.com/">Priti singh from Indian Khana</a>. While I was talking to her, I came across this recipe from her blog. Tadaan a flash in me, why can't I try bisibelabath using cracked wheat. <br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingrdients: <br />
1 cup -- Cracked wheat <br />
1/4 cup -- Toor dal <br />
3 tbsp -- Chana dal**<br />
2 cup -- Diced vegetables **<br />
3 tsp -- Tamarind paste** <br />
2 tbsp -- Chilli powder** <br />
Salt as per taste<br />
** Tamarind and chilli powder put according to your taste.<br />
** Diced vegetables - You can put according to your taste. I would strongly recommend Red Pumpkin or squash, green capsicum, drum stick.<br />
** Chana dal is optional. Adding this will give a wonderful texture and taste.<br />
<br />
For seasoning : Oil, Chana dal, Urad dal, Mustard seeds, 2-3 Red chilli, Asafoetida <br />
<br />
Method :<br />
As Priti has mentioned in Indian Khana blog, we have many ways to make this dish. I tried my mom's way. But we do put our secret bisibelabath mixture to enhance the taste. Since I did not have a mixer, I did <br />
without the secret mixture. <br />
--- Take a pressure pan and add cracked wheat, toor dal and chanadal along with the diced vegetables. <br />
--- Add 3 cups of water and pressure cook. Leave only one whistle and turn off the cooking <br />
--- Once the pressure is released, open the cooker and add the tamarind paste, chilli powder and salt.<br />
--- Again pressure cook it for 2 more whistles. <br />
--- When the pressure is released, bisibelabath is ready. <br />
--- Add the seasoning to the above mixture and serve hot with <a href="http://preethibhojan.blogspot.com/2011/05/summer-special-1-tangy-javvarsi-vadaam.html">crunchy vadam</a>. <br />
</td></tr>
</tbody></table><br />
Easy, healthy one pot meal is ready to serve. There will not be much difference from the regular bisibelabath to this.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com7tag:blogger.com,1999:blog-2113742337971359156.post-70311354601798148432011-05-21T00:16:00.001+08:002011-07-09T11:37:57.732+08:00Cool Summer salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuHmXNlcdkRK54JDE7h8LDJcEK18VnhJTxCgBzZcrscLJf94Mj976A07pf6T207UOQR-4123z1bLQ8xxqjCvRsakr6j5VtDFvrpmyFvZfJ0_9X8kYCA7rrv13t3T5TROxPSGSkzorC5c/s1600/DSCN6260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuHmXNlcdkRK54JDE7h8LDJcEK18VnhJTxCgBzZcrscLJf94Mj976A07pf6T207UOQR-4123z1bLQ8xxqjCvRsakr6j5VtDFvrpmyFvZfJ0_9X8kYCA7rrv13t3T5TROxPSGSkzorC5c/s640/DSCN6260.JPG" width="640" /></a></div><br />
Colour colour what colour do you choose ?<br />
Hmmm, Can I go for the golden yellow in Mango or the mild green in mung sprout or the dashing red of the tomatoes 8-}<br />
<br />
Colours of mother nature always unique and very hard to replicate. (Even when it comes for artificial colouring. I experienced this when I worked in the fabric dyeing unit for couple of years. Though we use the same machine, same measurement of dyes and chemicals no two batch will have the same colour. There will be atleast 1-5 % variation in the colour). <br />
<br />
No more talk about the colour technology. Come, lets have a a nice colourful cool salad.<br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients : <br />
<br />
1 no -- Ripe mango <br />
2 nos -- Carrot<br />
1 Cup -- Sprouted Mung dal <br />
4 nos -- Okra<br />
1 no -- Tomato<br />
1 no -- Onion<br />
1 no -- Cucumber <br />
Salt to taste<br />
Pepper -- Optional<br />
<br />
Method :<br />
-- As you all know, there is no much big step for any salad. <br />
-- Thinly slice all the vegetables and mix well.<br />
<br />
Health benefits of some ingredient:<br />
<br />
<strong><u>Okra</u></strong> -- A powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins . Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer <span style="font-size: x-small;"><a href="http://prema-raja.sulekha.com/blog/post/2007/10/goodness-of-okra-ladies-finger.htm">(Source -- by Prema Raja, Suleka.com)</a></span><br />
<br />
<u><strong>Mung Dal</strong></u> -- Ratna Rajaiah, calls the Mung dal as 'The Queen of Hearts' in her book, How the Banana Goes to Heaven.<br />
Dietary fibre, contains high source of Vitamin B. Like Okra, this also plays major role in reducing the risk of heart disease. Controls blood sugar. <br />
Especially for ladies, the vitamin B2 in mung dal plays vital role for healthy eyes and clean shinny skin.<br />
<strong><u>Cucumber</u></strong> -- Contains Vitamin C and minerals like silica, potassium and magnesium, which is mainly helpful for good skin complexion and also for all skin related problems. Cucumber is a high source of dietary fibre, maintains blood pressure level and more. (<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=42">Source -- WHFoods</a>) <br />
<br />
<strong><u>Mango</u></strong> -- Mangoes are an excellent source of carotenes, vitamin C, vitamin B, vitamin E, copper, potassium, and magnesium. Recent studies proved that mango can be used to cure cancer, reducing risk of kidney stones and many more. Digestive enzymes in mangoes will help to break down proteins and aid digestion. Mangoes are used as medicines in Ayurveda and Unani. (<a href="http://www.elements4health.com/the-marvelous-mango.html">Source -- Elements4health</a>)</td></tr>
</tbody></table><br />
You can enjoy this cool salad as such or try like me. I enjoyed this with crunchy tangy javvarasi vadam like this.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqPPt4TlRWU2Uy3W5RBfQUSxopQfVMumRqRbuUtAlbBgnSihf2MfaUsSz7wbkNzU8OHr_64nPfns4N47SxQqphsX8kX5ImsJJvNw1lNKU7neuapgeCgHQh5in1I1q4X6gb8Bd6jda7K8/s1600/DSCN6268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqPPt4TlRWU2Uy3W5RBfQUSxopQfVMumRqRbuUtAlbBgnSihf2MfaUsSz7wbkNzU8OHr_64nPfns4N47SxQqphsX8kX5ImsJJvNw1lNKU7neuapgeCgHQh5in1I1q4X6gb8Bd6jda7K8/s640/DSCN6268.JPG" width="640" /></a></div>Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com4tag:blogger.com,1999:blog-2113742337971359156.post-73663905094973883532011-05-11T00:43:00.001+08:002011-07-09T11:38:19.571+08:00Summer Special 1 - Tangy Javvarsi Vadaam<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynGIwDA1JXgLHIAHn3OAzPVooPf7kuCtbmTd8Pe4tD_SkiEwIuftFFP3Z-j3Yx-v1FtgIlcajRYifSWLhmZ6eFKdtJuUUoFMEb-IpJyvzkGv3ENypn0wnqenxolIf0lLr54rhNMAP5ok/s1600/DSCN6259+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynGIwDA1JXgLHIAHn3OAzPVooPf7kuCtbmTd8Pe4tD_SkiEwIuftFFP3Z-j3Yx-v1FtgIlcajRYifSWLhmZ6eFKdtJuUUoFMEb-IpJyvzkGv3ENypn0wnqenxolIf0lLr54rhNMAP5ok/s640/DSCN6259+1.jpg" width="600" /></a></div><br />
Javvarsi vadam, the best side dish for the all the rice. <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibooPJ2Q6_fV_KObandEzxh3nTLV1lUK0dsQJvZGsLyLeYuB0t0lPjSSdHjA3pzFcLK-eVwfgZbA6BIrkLPHLtyQn4588xAKc40EgESCVT8jfekm9w_tHB2nszzG-eK12PDR7atdkdUSU/s1600/DSCN6010.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="450" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibooPJ2Q6_fV_KObandEzxh3nTLV1lUK0dsQJvZGsLyLeYuB0t0lPjSSdHjA3pzFcLK-eVwfgZbA6BIrkLPHLtyQn4588xAKc40EgESCVT8jfekm9w_tHB2nszzG-eK12PDR7atdkdUSU/s640/DSCN6010.JPG" width="600" /></a>Vadam laid out to dry in my terrace. I am happy to be a part of this big vadam project. Last month, I went to my hometown and spent some days with my parents. My sister and my brother also joined me. It was a family reunion after 2 years with lots of fun with some sad moments.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As I said in my earlier post <a href="http://preethibhojan.blogspot.com/2011/04/maavadu-tender-mango-pickle.html">Maavadu</a>, my mom work like a factory and makes pickles, vadams. As the summer season comes, she makes yummy homemade vadams and distributes to all. Oh yes, she sent some to Chicago too.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVENjO-bybGxVhJmA-CN7bZMiCnpkyDeb0RPWvlywzocI_cOMT6llpFpd3dSqULZObIuLUsj3bVPsk0QdH-VG4KSynlVXmAadtl3n2dVJQngc3lXB4h7GTHNznmM6rVXMuU5fGRGo6ZQ/s1600/DSCN6000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVENjO-bybGxVhJmA-CN7bZMiCnpkyDeb0RPWvlywzocI_cOMT6llpFpd3dSqULZObIuLUsj3bVPsk0QdH-VG4KSynlVXmAadtl3n2dVJQngc3lXB4h7GTHNznmM6rVXMuU5fGRGo6ZQ/s640/DSCN6000.JPG" width="600" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Since we all were there, my mom did little extra this time. While myself, mom and my sister-in-law were working on the vadam, my sister took care of the two vaalu kids.<br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
1/2 kg -- Javvarsi / sago<br />
100 gm -- Green chillies<br />
2 nos -- juice from Lemon<br />
Salt as per taste<br />
** Since this is my mom's recipe, all the measurements are in weight. <br />
<br />
<br />
Method : <br />
--- Soak the javarsi over night. Let the volume of the water be double the volume of javvarsi.<br />
--- Next day morning, wash the green chillies and grind them to a fine paste . As you all know the measure of chilly depends on one's taste. So adjust accordingly.<br />
--- Take a big thick bottom vessel with 2 litre of water and bring it to boil.<br />
--- Once it starts boiling, add the javvarsi, chilly paste and cook. You can very much control the chilly now also.<br />
--- Accordingly add salt to the mixture and cook until javvarsi is cooked fully and becomes transparent pearls. <br />
--- The whole mixture becomes little thick, like kanji consistency.<br />
--- Turn thr heat off and let it cool for few minutes. <br />
--- Pour the lemon juice to the mixture and mix well.<br />
--- Vadam kuzhu (liquid mixture) is ready.<br />
<br />
--- Now comes the big part. Take some big plastic sheets and wash them thoroughly and drip out the water completely. You can also use white cloth for laying the vadams. But we prefer the sheet because, its easy to peel the vadam.<br />
--- Lay the plastic sheet in the open terrace or where you can get proper sunlight and secure all the corners.<br />
--- Now take the liquid mixture in a small spoon and place it over the plastic sheet.<br />
--- The size of the vadam is up to your imagination. Place the vadam mixture in a row with some space between two, because when it spreads it will not touch the next in the row.<br />
--- After a day if it comes peel the vadam from the sheet and dry it for 4-5 days until whole water is absorbed.<br />
--- Then store it in a airtight box. </td></tr>
</tbody></table><br />
Always try to keep this vadam project in the early mornings before the sun. Fry the vadam in the oil or cook it in the microwave oven and enjoy when ever you want a crunch.<br />
<br />
We enjoyed this tangy vadam along with a summer cool salad. Will post the salad recipe shortly :))Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com6tag:blogger.com,1999:blog-2113742337971359156.post-53444349026199773102011-04-28T01:53:00.001+08:002011-08-27T22:56:37.231+08:00Easy peasy biscuit canapeGrab one soon before it gets over...<br />
<br />
Canape - an appetizer consisting of a thin slice or piece of bread toasted or fried in butter or oil, on which anchovies, mushrooms, caviar, cheese, or other savory foods, are served <span style="font-size: x-small;">(Source: thefreedictionary.com)</span> <br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyK3YeVcEXO14PHd_K1ZbDSv1OXQfV0-rQLe7ZyyLmo3K0DIDbEBOeJrUEg9zPOUOcG7pJYzKG-qluLLkS8wQ6hixTuF5o0lVmWjkZQWaJEVCTKMc52ztlBxxgwvMDWFzt3JE6WyM2QHM/s1600/DSCN6249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyK3YeVcEXO14PHd_K1ZbDSv1OXQfV0-rQLe7ZyyLmo3K0DIDbEBOeJrUEg9zPOUOcG7pJYzKG-qluLLkS8wQ6hixTuF5o0lVmWjkZQWaJEVCTKMc52ztlBxxgwvMDWFzt3JE6WyM2QHM/s640/DSCN6249.JPG" width="640" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQftnXiL0OvQAnjltv-IO86Mda6p9liTEP0iHUKsVLs_uPL6owPWDfrwJ7F6AX-dM0nSGZJRK7Kl9t7qu5slyNHF-266WMkgRF1Zm03k8AXUNNjQTWLppgr5dQM_q1aFl6OgGsfHsJqc/s1600/DSCN6245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQftnXiL0OvQAnjltv-IO86Mda6p9liTEP0iHUKsVLs_uPL6owPWDfrwJ7F6AX-dM0nSGZJRK7Kl9t7qu5slyNHF-266WMkgRF1Zm03k8AXUNNjQTWLppgr5dQM_q1aFl6OgGsfHsJqc/s640/DSCN6245.JPG" width="640" /></a></div><br />
How happy it will be when our kutti kutti childhood desire comes true after many years? I felt the same today after clicking these colorful cool canapes. <br />
<br />
Long long ago, me and my sister saw a biscuit advertisement in a magazine in which the biscuits were topped with many layers and served colorfully. That time we did not know much about the cheese and toppings, so we simply used a Maggie tomato ketchup. <br />
<br />
After many years, the time I started to know much about cooking and special ingredients used to give catchy look to the dish, I realized how simple it is to do topping over a biscuit. When I tried this biscuit canape today, the 12 year in me took over and I thoroughly enjoyed every moment of preparing and serving this dish.<br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients :<br />
<br />
Salt biscuit for base.<br />
Cheese slice of any kind. <br />
Thinly sliced mixed vegetables <br />
-- Carrot,<br />
-- Cucumber,<br />
-- Onion, <br />
-- Cilantro,<br />
-- Tomato.<br />
Grated cheese and crunchy savory mixture.<br />
**Note : There is no specific measure for the ingredients, prepare as much as you like. I am not going to restrict by giving the measurements. <br />
<br />
Method :<br />
--- This easy peasy biscuit canape is very simple, its only layering of all the ingredients.<br />
--- Arrange the biscuit over the serving plate. Choose the plate according to your theme, because once we start layering it will be difficult to change the plates.<br />
--- Take the cheese slice and cut into small squares or triangles according to the size of the biscuit.<br />
--- Place the cheese slice over the biscuit as a second layer.<br />
--- Take a spoonful of mixed vegetable and put it on the top of the cheese. This forms the third layer.<br />
--- To make it little more crunchy, top the vegetables with little savory mixture.<br />
--- Drizzle some finely grated cheese as a last layer.<br />
--- The easy peasy biscuit canape is ready to rock the party </td></tr>
</tbody></table><br />
Variations :<br />
--- You can use vegetables like green, red or yellow bell peppers, will give nice color to the plate.<br />
--- Also to make it little spicy, you can use any ketchup in the bottom layer.<br />
<br />
These canapes will be a best for any parties or quick snacks. Easy to make and so colorful to look.<br />
<br />
Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com4tag:blogger.com,1999:blog-2113742337971359156.post-13297530588775674012011-04-26T22:22:00.002+08:002011-08-27T22:58:38.560+08:00Maavadu - Tender mango pickleHurray, Its mango time again...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOveoKDs_vY1ko30kpaxMwdcmU9tNmPPuoCrCcsrDx6ytGBWE-1lFtLXX_Y9d0Sfloe6LKTPoQKcBL1H8BVF2Qdqg2r2ZtECxyoV7tnNhm7dCb0RdrrzIbeDRc68uoG7jCc3V155gg-JI/s1600/Maavadu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOveoKDs_vY1ko30kpaxMwdcmU9tNmPPuoCrCcsrDx6ytGBWE-1lFtLXX_Y9d0Sfloe6LKTPoQKcBL1H8BVF2Qdqg2r2ZtECxyoV7tnNhm7dCb0RdrrzIbeDRc68uoG7jCc3V155gg-JI/s640/Maavadu.jpg" width="480" /></a></div>The time the mango season starts, the pickle season starts in our home. Maavadu, is a pickle made out of cute little tender mangoes.<br />
<br />
My mother makes pickles like a factory and distributes it to all of us. For the past 2 years, she had it delivered to me in Chicago too. My sister resides in Mambalam and has ready access to almost anything you name. Specially in the summer she gets loads and loads of mangoes. The list starts from Maavadu mangoes, then Aavakaai mango, mangoes for vathal, thokku and of course mambazham. We finished the first batch of Maavadu at home a couple of weeks ago and my mother prepared another batch last week. <br />
<br />
<table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients :<br />
<br />
1 padi** -- Maavadu, small size tender mangoes<br />
50 gm -- Mustard seeds <br />
4 tbsp -- Chili powder<br />
3 tsp -- Turmeric powder <br />
2 tsp -- Castor Oil <br />
150gm to 200gm -- Powdered salt<br />
<br />
** Since this is my mom's recipe, all the measurements are in weight. <br />
And the padi is the old method of measuring unit, still used in some places. My mom and my in-law talks more often with this unit. Since they used to cook for big families.<br />
1 padi approximately equals 8 cups<br />
<br />
Method :<br />
--- Wash the mangoes and dry them completely by spreading over a dry cloth.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://s1020.photobucket.com/albums/af325/dolly_preetha/?action=view&current=DSCN56851-1-1.jpg" target="_blank"><img alt="Photobucket" border="0" height="380" src="http://i1020.photobucket.com/albums/af325/dolly_preetha/DSCN56851-1-1.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">--- After drying the mangoes, transfer the mangoes in a bowl or a jar in which you are going to store the pickle. Pour the 2 tsp edible Castor oil over the mangoes and mix well and make sure all the mangoes are coated with the oil.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">--- Grind the mustard seeds to powder.</div>--- Add chili powder, mustard seed powder, turmeric powder and salt to the mangoes.<br />
--- Mix well and close the bowl / jar with a lid.<br />
--- Utmost try to use a dry wooden ladle to mix the mangoes or use clean dry hands.<br />
--- Mix the mangoes daily for at least for a week to 10 days in the morning with wooden ladle, once the skin shrinks and the salt become watery, the pickle is ready to use.<br />
--- Taste a mango after 3-4 days, if you feel it needs more salt. Go and grab the salt jar from the pantry and add to the mangoes.<br />
<br />
--- Yummy tender mango pickle is ready to rock.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxOGvvRR5i_KJNAvk62bppqJVke-daMJAO3K5SET3gz7mx_sl7zBgi5rwKA1P085Y00vtNFAWqSuDMFLfczuBE7tbLCkTKv6M6xLwnJj1hwUqX3VxEq9ZoSCYeGO7hNDZ-7TIPUMdLNE/s1600/DSCN6065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxOGvvRR5i_KJNAvk62bppqJVke-daMJAO3K5SET3gz7mx_sl7zBgi5rwKA1P085Y00vtNFAWqSuDMFLfczuBE7tbLCkTKv6M6xLwnJj1hwUqX3VxEq9ZoSCYeGO7hNDZ-7TIPUMdLNE/s400/DSCN6065.JPG" width="400" /></a></div><br />
Important note :<br />
1) If the salt is more the life span of the pickle will also be more. If salt is less, then the pickle will be infected with fungus growth. So always better to check the mangoes daily.<br />
2) Also use dry spoon to take the mangoes from the big container you stored. <br />
<br />
If you follow the above two instruction you can store in the air tight container or ceramic jar in the room temperature itself and will lasts for more months, provided the consumption level, unlike us:-), is less. Or else you can even store it in a fridge and it will last for years.Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com8tag:blogger.com,1999:blog-2113742337971359156.post-39080740479795295462011-04-15T17:39:00.001+08:002011-08-27T22:56:08.319+08:00Vishu Special - Idichakka thoran (Jackfruit Curry)<strong><span style="font-size: large;"> <span style="color: #660000;">Happy Tamizh new year and Vishu</span></span></strong><br />
<br />
It is very nice to be in our homeland to enjoy special dishes on special occasions. Though we cook the same recipes during ordinary days, we will not the get that divine festive taste in that recipe. Idichikka thoran, is one such special recipe for Vishu.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFxsNbchLlhD85e-F2SW_8-jAQ-gsHvJlMaf4osb-4ze5OD-g-JSWREmacTAte9ZAQL5Be4JMYD33uIkQLpi9YywBuDpDDeR2aIoKYpbZO8LkPOmb-1A7ofAZuW91rW1BiNFizE6WHjA/s1600/DSCN6051.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFxsNbchLlhD85e-F2SW_8-jAQ-gsHvJlMaf4osb-4ze5OD-g-JSWREmacTAte9ZAQL5Be4JMYD33uIkQLpi9YywBuDpDDeR2aIoKYpbZO8LkPOmb-1A7ofAZuW91rW1BiNFizE6WHjA/s640/DSCN6051.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cute little Young Jack fruit</td></tr>
</tbody></table>Jack fruit is called as 'Idichakka' in Kerala. Jack fruit is a tropical plant which is found mainly in southeast Asia and some parts of Africa. You know, Jack fruit is highly nutritious fruit. I read many more interesting facts about this fruit in a book called, 'How the Banana Goes to Heaven' by Ratna Rajaiah. How I bought this book ? Its a nice short story. A couple of days earlier me and Karthik were at the Passport office. As usual nothing happened as per the schedule, so to kill the time we went to a nearby book shop, where I chanced upon this beautiful book.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Jack fruit </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-- An antioxidant which fights diseases. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-- High in beta carotene which our body converts into Vitamin A. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-- Rich in dietary minerals like potassium and Iron. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-- Contains more calcium and magnesium than Banana. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-- Excellent source of complex carbohydrates and dietary fibers, makes the fruit as an energy food.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Like the fruit, the seeds inside them are also equally good for health. They are also high in Vitamin B1 and Vitamin B2, Also minerals like calcium, zinc, phosphorous and Sulphur.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
First time in my life, I tried this Idichakka. My mother in-law helped me in cooking and Iam in love with this this wonderful recipe. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPpoqciDak-TbVSCVqRxSKcBAKi0PKLtc-eS5ftG5_OB8r3Prd9j9ogqVSJ_lro-bc16ZG8BZo7mm-bZfYYLMUuuTE2XyXpAZfSMobzS3GYEnkKiqUHHscX-rl26d-J-2C7ydh142Iug/s1600/DSCN6056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPpoqciDak-TbVSCVqRxSKcBAKi0PKLtc-eS5ftG5_OB8r3Prd9j9ogqVSJ_lro-bc16ZG8BZo7mm-bZfYYLMUuuTE2XyXpAZfSMobzS3GYEnkKiqUHHscX-rl26d-J-2C7ydh142Iug/s640/DSCN6056.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><table style="background-color: #ffdd69; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><td>Ingredients :<br />
<br />
1 no -- Small young jackfruit<br />
1 tsp -- Turmeric powder<br />
1 tsp -- Mustard seeds<br />
1 tbsp -- Chana dal<br />
1 tbsp -- Urad dal<br />
1 tsp -- Jeera<br />
3 no -- Red chillies<br />
2-3 tsp -- Oil<br />
Salt -- To taste<br />
Few Curry leaves <br />
** 1 no -- medium size onion<br />
** 1/2 cup -- Grated coconut<br />
<br />
** Onion or coconut -- according to your taste.<br />
<br />
Method :<br />
--- By using sharp knife, cut a thick layer of about 1cm skin from the fruit. Apply some oil to the hand and to the knife to avoid the gum sticking in your hands.<br />
--- Cut the fruit into big chunks.<br />
If using a very young jack fruit then no need to discard the center stem inside the fruit, if not cut the stem too.<br />
--- Cook the big chunks along with the turmeric and 1 tsp of salt in the pressure cooker for 1 or 2 whistles.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOs7y1qh28vkJcnjyQQV7DwnFa79vq5HVvADhqDLcqa4jJ5zl_cKV5FPuzcCjrZVlFP1KwiY0m_xNYO844k1ojrdZ0l1PqPot0k-OXaL745QEmWFnE4iUzJlyGXhIbwx_ptkI7JXcc_lo/s1600/DSCN6054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOs7y1qh28vkJcnjyQQV7DwnFa79vq5HVvADhqDLcqa4jJ5zl_cKV5FPuzcCjrZVlFP1KwiY0m_xNYO844k1ojrdZ0l1PqPot0k-OXaL745QEmWFnE4iUzJlyGXhIbwx_ptkI7JXcc_lo/s400/DSCN6054.JPG" width="400" /></a></div><br />
--- Once the cooked jack fruit is cooled completely, by using a fork or hand shred the big chunks. Since it is cooked nicely all the fibers can be shredded easily. If you find difficulty put it in a mixer and just run for one or two times. Don't run continuously, then all the fruit will get smashed.<br />
--- Put a pan in medium heat and add oil and after few minutes add mustard seeds. Once the seeds are popped completely add chana dal. urad dal, chillies, curry leaves and jeera.<br />
---*** If you are using onion, cut them in to small pieces and add them to the oil mixture and fry until the onion become translucent. <br />
--- Add the shredded jack fruit to the oil mixture and add salt according to taste.<br />
--- Mix well and fry the jack fruit mixture for few minutes.<br />
--- *** If you are not using the onion, avoid the onion step and add the grated coconut in the final stage and turn off the heat.<br />
<br />
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Enjoy the Idichakka thoran along with Vishu special pradamans :))Preetha Karthikhttp://www.blogger.com/profile/05938197585000285125noreply@blogger.com2