tag:blogger.com,1999:blog-30662375285375328232024-02-06T19:58:34.357-08:00Recipe CollectionAnihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.comBlogger290125tag:blogger.com,1999:blog-3066237528537532823.post-44765912907348213352017-01-02T02:19:00.002-08:002017-08-19T21:17:19.420-07:00Chicken Briyani<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">After a long time i'm posting a recipe.I learnt to make chicken briyani for my first son Abhi because he loves briyani a lot.I tried so many times but it was not very tasty so finally i learnt from my neighbour bhai Aunty she makes lovely briyani.For her making briyani is very easy as she makes it regularly...she told me for making briyani whether veg or non veg the measurement should be correct.So finally i learnt the steps and posting the step by step procedure for making briyani......</span><br />
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<span style="font-size: 13.5pt;"><br /></span><span style="font-size: 13.5pt;">Ingredients:<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">½ Kg Basmati Rice</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">½ Kg Chicken (cut into medium pieces)<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">250g Onion, thinly sliced<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">250g Tomato, thinly sliced<o:p></o:p></span><br />
<span style="font-size: 13.5pt;">50g Curd(thick curd)</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">50g Ginger<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">25g Garlic<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">50ml Oil<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">50 ml Ghee<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">6-7 Cardamom<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">8 Cloves<o:p></o:p></span><br />
<span style="font-size: 13.5pt;">2tsp Chilli powder</span><br />
<span style="font-size: 13.5pt;">3-4 Green chilly</span><br />
<span style="font-size: 13.5pt;">Juice of 1 lemon</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">4 tsp Milk(optional)<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">a pinch of orange and green food colour (optional)<o:p></o:p></span><br />
<span style="font-size: 13.5pt;">½ cup finely chopped coriander and mint leaves</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">salt according to taste<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 18px;">Preparation:</span><br />
<span style="font-size: 18px;">1. Wash and soak rice for 30-60 minutes.</span><br />
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<span style="font-size: 18px;">2. Heat ghee and oil in a heavy bottom vessel add cloves and cardamoms and saute for few seconds.</span><br />
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<span style="font-size: 18px;">3. Add onion and fry till onion becomes light brown colour.</span><br />
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<span style="font-size: 18px;">4. Add ginger garlic paste and saute for a minute.</span><br />
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<span style="font-size: 18px;">5. Add tomatoes, green chilly, chilly powder and salt and saute till the tomatoes got mashed and cooked.</span><br />
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<span style="font-size: 18px;">6. Add washed chicken and mix well.</span><br />
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<span style="font-size: 18px;">7. Add curd ,lemon juice,chopped coriander and mint leaves and mix well.</span><br />
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<span style="font-size: 18px;">8. Cover and cook the chicken.</span><br />
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<span style="font-size: 18px;"><br /></span>
<span style="font-size: 18px;">9. Simultaneously boil water in a vessel, once water is boiled add rice and salt to the boiling water and cook the rice (don’t over cook the rice).</span><br />
<span style="font-size: 18px;">10. Once the rice is cooked drain the water and keep it aside.</span><br />
<span style="font-size: 18px;">11. Once the chicken is cooked, add the cooked rice to cooked chicken mixture.</span><br />
<span style="font-size: 18px;">12. Spread the rice evenly over the chicken mixture.</span><br />
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<span style="font-size: 18px;">13. Mix orange colour with 2 tsp milk and green colour with 2 tsp milk separately and sprinkle over the rice(this step is optional).</span><br />
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<span style="font-size: 18px;"><br /></span>
<span style="font-size: 18px;">14. Cover the rice chicken mixture with a lid and cook it low flame for 5-10 minutes.</span><br />
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<span style="font-size: 18px;">15. Once done turn off the gas and allow it to rest for 10 minutes and then mix gently.</span><br />
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<span style="font-size: 18px;">16. Serve hot with raita.</span></div>
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Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com2tag:blogger.com,1999:blog-3066237528537532823.post-46480008659287050552012-12-19T02:43:00.000-08:002012-12-19T02:54:28.594-08:00Vazhaipoo Murunga Keerai Poriyal <span style="font-family: Arial, Helvetica, sans-serif;">I learnt this recipe from my mom in law......it was different and tastes yummy!!!!!!!!!!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Banana flower<br />1 cup Drumstick leaves (Murunga Keerai)<br /> ½ tsp Cumin seed (crushed)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 tsp red chilly flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 small onions (crushed)<br />1 Onion (finely chopped)<br />½ tsp Turmeric powder<br />3 tsp grated coconut</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-2 tsp Oil<br />Water<br />Salt (according to taste)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Preparation:</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Separate drumstick leaves from its stalk.<br />2. Wash them and keep it aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Peel the outer skin from the banana flower and Separate each flower from the bunch.<br />4. Remove the long stem inside each flower along with the outer feather.<br />5. Cut them into small pieces.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Heat oil in a pan,add mustard, urud dal.<br />9. Once the mustard starts to splutter add red chilly flakes, jeera, small onion, onion, turmeric powder and saute till the onion becomes golden brown.<br />10. Add keerai and saute for 2-3 minutes on a low flame.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">11. Add banana flower, turmeric powder, salt and saute for 5 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12. Add little water and cover and cook it on low flame till it becomes soft.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">13. Finally add grated coconut and mix well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><strong><span style="font-family: Arial, Helvetica, sans-serif;">Note:</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. While cleaning banana flower apply oil to both hand to avoid sticking.<br />2. To avoid discoloration of the flower, you can soak the Chopped florets in buttermilk with a pinch of salt (wash it well before cooking).</span>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com2tag:blogger.com,1999:blog-3066237528537532823.post-54153788537854459102012-04-18T00:00:00.004-07:002012-04-18T00:24:44.543-07:00Potato Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUoouEUHaV8WLLq9G4Xd8ldL6L-D5jl49dSD5Qs2wlK4xxIEFNGkL0Jb4WzOoPCkwLM1RES1CfGczT-EJJRdXVR9WHdJLLhlmNb9J5dUGGNehmqpKRDVpEs0PL4bJtbUkZo08KBZWY1k/s1600/potato+fry.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 270px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5732636874595629522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUoouEUHaV8WLLq9G4Xd8ldL6L-D5jl49dSD5Qs2wlK4xxIEFNGkL0Jb4WzOoPCkwLM1RES1CfGczT-EJJRdXVR9WHdJLLhlmNb9J5dUGGNehmqpKRDVpEs0PL4bJtbUkZo08KBZWY1k/s320/potato+fry.jpg" /></a> My kids love this potato fry a lot.....it is easy to make but it takes time to cook and tastes yummy!!!!!!!!<br /><br />Ingredients:<br />3 Potatoes<br />1 tsp Urad Dal<br />½ tsp Mustard<br />1-2 tsp Chilly Powder<br />2-3 tsp oil<br />Few Curry leaves<br /><br />Preparation:<br />1. Wash and peel the skin from the potato.<br />2. Cut them into small pieces and put them in the water with little salt (so that the colour won't change).<br />3. Heat oil in a kadai, add mustard seeds and urud dal .<br />4. Once the mustard starts to splutter add curry leaves and potato.<br />5. Saute them for a minute.<br />6. Then add salt, chilly powder and mix well.<br />7. Cook it on a low flame till it is done (no need to cover, stir frequently so that potatoes are cooked evenly).<br /><br />Note:<br />1. It takes at least 25-30 minutes to cook.<br />2. You have to cut them into small pieces...if the pieces are bigger it will take more time to cook.Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com2tag:blogger.com,1999:blog-3066237528537532823.post-27397343651605197482012-03-24T01:55:00.030-07:002015-11-15T00:18:44.391-08:00Green LeavesALTERNANTHERA SESSILIS:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAP-b117taYQx9OTiWhHgB-u8gdK9mqWsfP4ToV5VShJOje-31ZP6Kp0pOJMtihUP21KTSWGeCVT5R-zBRXFS_jtG3VKSC5JbUgzq4y097GG2p-36_rkvKwgJNKvVsstkDU9ueVUbM8-I/s1600/ponnangani+keerai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAP-b117taYQx9OTiWhHgB-u8gdK9mqWsfP4ToV5VShJOje-31ZP6Kp0pOJMtihUP21KTSWGeCVT5R-zBRXFS_jtG3VKSC5JbUgzq4y097GG2p-36_rkvKwgJNKvVsstkDU9ueVUbM8-I/s1600/ponnangani+keerai.jpg" /></a></div>
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English: Alternanthera sessilis<br />
Tamil: Ponnanganni(பொன்னகண்ணி)<br />
Telugu: Ponnagantikura<br />
Hindi: Garundi, Guroo<br />
Kannada: Honagonne<br />
Malayalam: Ponnankannikkira<br />
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AMARANTHUS TRICOLOR :<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWWKh5TCuEeYqzwMIcHeTslH-Iqu_NxSK15vdVlnmu7FAbOqOeZDP41yxqEql2sIB6FG1Hltj9KB0QF6ZAbL_jEkiihU5mft3-cJwscbKOFi9iiStlfYE5QBxmqWCuq5Km1wZElTYg30/s1600/arai+keerai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWWKh5TCuEeYqzwMIcHeTslH-Iqu_NxSK15vdVlnmu7FAbOqOeZDP41yxqEql2sIB6FG1Hltj9KB0QF6ZAbL_jEkiihU5mft3-cJwscbKOFi9iiStlfYE5QBxmqWCuq5Km1wZElTYg30/s1600/arai+keerai.jpg" /></a></div>
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English: Amaranthus tricolor<br />
Tamil: Arakkeerai(அரைகீரை)<br />
Telugu: thotakura/ Koyagura<br />
Hindi: Chauli/ Chavleri Sag<br />
Kannada:<br />
Malayalam: Cheera<br />
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AMARANTHUS TENDER:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fkKmDo95nB9R3QbmTV7x2ge0ehvDmaUKT9RpXl4JJe9EOfV7dF9_jG8yzHUphlo5PRvbutReZ9WX2hF2lkhc5iQXnHIKW41SnxXTjpuSg3UmoUN8ZPFSIU0_nxRYhcB-l9xODz3_ais/s1600/thandu+keerai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fkKmDo95nB9R3QbmTV7x2ge0ehvDmaUKT9RpXl4JJe9EOfV7dF9_jG8yzHUphlo5PRvbutReZ9WX2hF2lkhc5iQXnHIKW41SnxXTjpuSg3UmoUN8ZPFSIU0_nxRYhcB-l9xODz3_ais/s1600/thandu+keerai.jpg" /></a></div>
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English: Amaranthus Tender<br />
Tamil: Thandukeerai(தண்டுகீரை)<br />
Telugu: Thotakoora<br />
Hindi: Chaulai sag<br />
Kannada: Dantu<br />
Malayalam: Cheera<br />
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AMARANTHUS TROPICAL:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUyZqj20gTKW7CjsM0mErmnFxNUawsCExK2Ei2bld2fR9TotrhRpS-FSvTITlh-qZqdWV7ww5dStTLXxx2yiEoLNvjwpgIy7AAyALLAM-KWisGZ6GletETtflGUWXAVnI7TIWECuEyQA/s1600/sirukeerai+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUyZqj20gTKW7CjsM0mErmnFxNUawsCExK2Ei2bld2fR9TotrhRpS-FSvTITlh-qZqdWV7ww5dStTLXxx2yiEoLNvjwpgIy7AAyALLAM-KWisGZ6GletETtflGUWXAVnI7TIWECuEyQA/s1600/sirukeerai+%25281%2529.jpg" /></a></div>
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English: Tropical Amaranth<br />
Tamil: Siru keerai(சிறுகீரை)<br />
Telugu:<br />
Hindi:<br />
Kannada:<br />
Malayalam:<br />
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BALLON VINES:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bAkBbJHt3FUHP0sZzbplBmkMV4UW9yh_tKnR7VZdXwY1z21TLlA8oGbh2NX7DD6NxRhPxYY5UxWJmA053jC7IYMpO2LskmjcihrFviURVOjT0gX_xT3TDhlhlqWgLr6StwQ-01Q9O3A/s1600/mudakathan+keerai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bAkBbJHt3FUHP0sZzbplBmkMV4UW9yh_tKnR7VZdXwY1z21TLlA8oGbh2NX7DD6NxRhPxYY5UxWJmA053jC7IYMpO2LskmjcihrFviURVOjT0gX_xT3TDhlhlqWgLr6StwQ-01Q9O3A/s1600/mudakathan+keerai.jpg" /></a></div>
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English: Cardiospermum halicacabum/ Ballon vines<br />
Tamil: Mudakathan keerai(முடக்கத்தான்)<br />
Telugu: buddakakara/ ekkudutige/ kasaritige<br />
Hindi: Kanphata<br />
Kannada: agniballi/ bekkinatoddinaballi/ erumballi<br />
Malayalam: Jyotishmati/ katabhi<br />
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BLACK NIGHT SHADE:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKRE7qneHuyb02ilzrPT2A3A57LCnx3ZWIC2-sdQt1yOPIRDgz1gfs0eh1pIvtLN4LFlF3fduF7dY8gWbjqvucfLU8fGs8_T-6xE_Abm9EBrFc3F1rUw8oki33Vcho4Ptb1-dBfc5XGg/s1600/manathakkali+keerai1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKRE7qneHuyb02ilzrPT2A3A57LCnx3ZWIC2-sdQt1yOPIRDgz1gfs0eh1pIvtLN4LFlF3fduF7dY8gWbjqvucfLU8fGs8_T-6xE_Abm9EBrFc3F1rUw8oki33Vcho4Ptb1-dBfc5XGg/s1600/manathakkali+keerai1.jpg" /></a></div>
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English:Black Night Shade/ Makoy/ Deadly Nightshade<br />
Tamil: Manathakalli Keerai(மணத்தக்காளி கீரை)<br />
Telugu: Kamanchi chettu<br />
Hindi: Mokoi<br />
Kannada:<br />
Malayalam:<br />
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CORIANDER LEAVES:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYd9qHms07fxWGQzyezI3mhUjpiFLPE2VWuY5g8Mick5G9EnudTFNynj47n1IizEltP1-QVpJf1vKUi6jDbUoE3dLcTUh7crr5unDBH80Etw0DM04oJ0Y08MibIsPludhAdjbpdBtK4M/s1600/corianderleaf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYd9qHms07fxWGQzyezI3mhUjpiFLPE2VWuY5g8Mick5G9EnudTFNynj47n1IizEltP1-QVpJf1vKUi6jDbUoE3dLcTUh7crr5unDBH80Etw0DM04oJ0Y08MibIsPludhAdjbpdBtK4M/s200/corianderleaf.jpg" width="200" /></a></div>
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English: Coriander Leaves<br />
Tamil: Kothamalli(கொத்தமல்லி)<br />
Telugu: Kothimiri<br />
Hindi: Hara dhania<br />
Kannada: Kothambari Soppu<br />
Malayalam: Kothamalli<br />
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CURRY LEAVES:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF2Bah_JPeSN2mS5S6UtoEj9huw0IF8E_euRGUGlmJS5K6Mu4T3GE-39PpUnM9Z4PoCeLSgm8UQ_IjUe6zHVMvTEdzaBiQmYJ9IFka2Ytb9qDO5nHSGTwIpelUHQ-peb-fIdel98QxHw/s1600/curry+leaves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF2Bah_JPeSN2mS5S6UtoEj9huw0IF8E_euRGUGlmJS5K6Mu4T3GE-39PpUnM9Z4PoCeLSgm8UQ_IjUe6zHVMvTEdzaBiQmYJ9IFka2Ytb9qDO5nHSGTwIpelUHQ-peb-fIdel98QxHw/s1600/curry+leaves.jpg" /></a></div>
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English: Curry Leaves<br />
Tamil: Karuveppilai(கருவேப்பிலை)<br />
Telugu: Karepeku/Karivepaku<br />
Hindi: Kari patta<br />
Kannada: Karibevu<br />
Malayalam: Kareapela<br />
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DRUMSTICK LEAVES:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57Wv_nCJZVmE3rv-oe0prXHoK2NoaxplPr8gN09hpXFbpKTBIAfqBt-d9sSmCd-33GoL-eyHyusJj2jHXRbU8tTYP4hj0ulluUqgLW6Ub_L6wyczOpz5KjOg60VeFaQ-izduh2iEd5M4/s1600/murungai+kerai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57Wv_nCJZVmE3rv-oe0prXHoK2NoaxplPr8gN09hpXFbpKTBIAfqBt-d9sSmCd-33GoL-eyHyusJj2jHXRbU8tTYP4hj0ulluUqgLW6Ub_L6wyczOpz5KjOg60VeFaQ-izduh2iEd5M4/s1600/murungai+kerai.jpg" /></a></div>
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English:Drumstick Leaves<br />
Tamil: Murungai Keerai(முருங்கைகீரை)<br />
Telugu: Mulaga akulu<br />
Hindi: Saijan Patta<br />
Kannada: Nugge yele<br />
Malayalam: Muringa ela<br />
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ECLIPTA PROSTRATA:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsKw56_W3N90AXWIPPrFZTqL0Hm3BHmbgvjFxGx8w9LkvKGX-jUtoCeXa3c7amk5bp9c7uGInsNoE1O5epg-WCRZKFbxhS5hKdyB4FhHpfpL33l2vyu3WjDcc_zvnGIF_aZ74BN6WLBI/s1600/karisilangani.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsKw56_W3N90AXWIPPrFZTqL0Hm3BHmbgvjFxGx8w9LkvKGX-jUtoCeXa3c7amk5bp9c7uGInsNoE1O5epg-WCRZKFbxhS5hKdyB4FhHpfpL33l2vyu3WjDcc_zvnGIF_aZ74BN6WLBI/s1600/karisilangani.jpg" /></a></div>
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English: Eclipta prostrata<br />
Tamil: karisalanganni/karisilanganni(கரிசலாங்கண்ணி)<br />
Telugu: galagara chettu/ gunta galijeru/ gunta kalagara,<br />
Hindi: bhamgra/ bhangra/ bhangraiya<br />
Kannada: garagadasappu/ garugalu/ kadiggagaraga<br />
Malayalam: kaikeshi, kannuni, kayyunni<br />
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FENUGREEK LEAVES :<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1kAoDv45PxrDJQvtziz6pBKsV8Ya959RCoYz7oXO_VG4ZUcd8k9wlb8aDgxuW9fDi_9U1X_uvEJd3Ps9WagmVMhD4SQ6rP9mhhH31GY9wK48K54kVNQH8W0g9DpNUQgEOU0ZOf267YA/s1600/methi+leaves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1kAoDv45PxrDJQvtziz6pBKsV8Ya959RCoYz7oXO_VG4ZUcd8k9wlb8aDgxuW9fDi_9U1X_uvEJd3Ps9WagmVMhD4SQ6rP9mhhH31GY9wK48K54kVNQH8W0g9DpNUQgEOU0ZOf267YA/s1600/methi+leaves.jpg" /></a></div>
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English: Fenugreek Leaves<br />
Tamil: Vendaya keerai/ Venthiya keerai(வெந்தயக்கீரை)<br />
Telugu: Menthkoora<br />
Hindi: Methi sag<br />
Kannada: Menthina soppu<br />
Malayalam: Uluva ila<br />
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HUMMING BIRD TREE LEAVES:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7qgktrQYB3X_9l4-7blsKFDmJql_DVZnQXEDOA72Xe9N-qJpUqou6y00wuDZIeu_fDNXNZWR45LeVglkjY75cr74NiHyRx7t9ZPGmGKrkWe326co4BqXmoHMpRYOucSdbAYdIW88WWM/s1600/Agathi_keerai1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7qgktrQYB3X_9l4-7blsKFDmJql_DVZnQXEDOA72Xe9N-qJpUqou6y00wuDZIeu_fDNXNZWR45LeVglkjY75cr74NiHyRx7t9ZPGmGKrkWe326co4BqXmoHMpRYOucSdbAYdIW88WWM/s1600/Agathi_keerai1.jpg" /></a></div>
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English:Humming Bird Tree Leaves<br />
Tamil: Agathi Keerai(அகத்திகீரை)<br />
Telugu: Avise<br />
Hindi: Agasti<br />
Kannada: Agase<br />
Malayalam:Agathi<br />
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INDIAN SPINACH:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0FEic9JiYQgwHkQBhiJ3mIpS49cGJFc5xp9c_MFvPLOSNKTRnwn3if0ZLd9jtZh8t_8yTmZmHGfZ01hecNKEX-CW9kiFXhlFpKm3kzuG4b-lcRwm-5fFcqBmmERQpVFdnnn9iYxTTT8/s1600/pasalai+keerai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0FEic9JiYQgwHkQBhiJ3mIpS49cGJFc5xp9c_MFvPLOSNKTRnwn3if0ZLd9jtZh8t_8yTmZmHGfZ01hecNKEX-CW9kiFXhlFpKm3kzuG4b-lcRwm-5fFcqBmmERQpVFdnnn9iYxTTT8/s1600/pasalai+keerai.jpg" /></a></div>
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English: Vine spinach/ Creeping spinach/ Climbing spinach/ Malabar<br />
Spinach<br />
Tamil: Pasalai keerai/ Kodip pasaLi( பசலை)<br />
Telugu: Bachhali<br />
Hindi:<br />
Kannada: Basale soppu<br />
Malayalam:<br />
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MINT LEAVES:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-2hx45Pz9fBPYhOTTvNBwttNB3zOBzagiHQ7u-BvPLOVLnX99gBv8lgnvUY09DiszqgiRfR_72DuXcdojeiOhyphenhyphentFl0ivik3FvUTo9PWxjF9d8wSYLSVfIoRPl0Zf0OcwZO8U96iWtjw/s1600/mint+leaves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-2hx45Pz9fBPYhOTTvNBwttNB3zOBzagiHQ7u-BvPLOVLnX99gBv8lgnvUY09DiszqgiRfR_72DuXcdojeiOhyphenhyphentFl0ivik3FvUTo9PWxjF9d8wSYLSVfIoRPl0Zf0OcwZO8U96iWtjw/s1600/mint+leaves.jpg" /></a></div>
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English: Mint<br />
Tamil: Pudhina(புதினா)<br />
Telugu: Pudina<br />
Hindi: Pudina<br />
Kannada: Merugu/Pudina<br />
Malayalam: Putiyina<br />
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MUSTARD LEAVES:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgadCPWrWH7DcJotcOnZA4yD2nhybdk2KE-CnfgLcdynr-BRERkOI2DU0j2YmFK4ZvN2bTXqOPHcpl71kmwoe8SMGqPqDNFxu8FvypitBEl8QZtx1PTrAGqQrOwA7IcGrso8ixJ7Ge7qQ/s1600/mustard+leaves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgadCPWrWH7DcJotcOnZA4yD2nhybdk2KE-CnfgLcdynr-BRERkOI2DU0j2YmFK4ZvN2bTXqOPHcpl71kmwoe8SMGqPqDNFxu8FvypitBEl8QZtx1PTrAGqQrOwA7IcGrso8ixJ7Ge7qQ/s200/mustard+leaves.jpg" width="200" /></a></div>
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English: Mustard leaves<br />
Tamil: Kaduguilai(கடுகுகீரை)<br />
Telugu: Ava akulu<br />
Hindi: Sarson-ka-sag<br />
Kannada: Sasuve yele<br />
Malayalam: Kaduguila<br />
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SPINACH:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-TCHTDHJndRsQoYNcSkA-448fuba70JM5izmg_xdyDrM8D7ztCtV701nPcDIcnLNenFNk3a6gmhLV3KDkQ8bMW9N2Pg5oVEDc96d5Afrm0OctuxQSWn0B4vpH92-wsJHEoW_uICv94Y/s1600/palak.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-TCHTDHJndRsQoYNcSkA-448fuba70JM5izmg_xdyDrM8D7ztCtV701nPcDIcnLNenFNk3a6gmhLV3KDkQ8bMW9N2Pg5oVEDc96d5Afrm0OctuxQSWn0B4vpH92-wsJHEoW_uICv94Y/s1600/palak.jpg" /></a></div>
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English: Spinach<br />
Tamil:<br />
Telugu:<br />
Hindi:<br />
Kannada:<br />
Malayalam:<br />
_________________________________________________<br />
SORREL LEAVES:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehpGtuUPDBjQWB98Kjhhzds_U2kpvKPHkVadqw9QFQQMub8pAxuXcU1JCqQU1lWeNjOL_iDEz_rD8BNVZIbchQpr7wPXWWjoHMm4q7zdAE-GTInw8MEoe0RREa-KpjlVtwLbQ9oOCww4/s1600/sorrel+leaves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehpGtuUPDBjQWB98Kjhhzds_U2kpvKPHkVadqw9QFQQMub8pAxuXcU1JCqQU1lWeNjOL_iDEz_rD8BNVZIbchQpr7wPXWWjoHMm4q7zdAE-GTInw8MEoe0RREa-KpjlVtwLbQ9oOCww4/s1600/sorrel+leaves.jpg" /></a></div>
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English:Sorrel leaves<br />
Tamil: Pulicha Keerai(புளிச்சகீரை)<br />
Telugu: Gongura<br />
Hindi: Pitwa<br />
Kannada: Pundi<br />
Malayalam:<br />
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PURPLE FRUITED PEA EGG PLANT:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlT1Kn3UyazOtgd9o9mfsht1BF-AdqjFzHIqwPpkcdd1229kCJUWyDRxg3iXZeUViQWDoliqLf38lvgNuZ8_UOCGEYT-GgHqQN7JPY5q63yDYt3yHszegwB_YgrJrSK2dHV80r6MVIGI/s1600/thuthuvalai_leaves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlT1Kn3UyazOtgd9o9mfsht1BF-AdqjFzHIqwPpkcdd1229kCJUWyDRxg3iXZeUViQWDoliqLf38lvgNuZ8_UOCGEYT-GgHqQN7JPY5q63yDYt3yHszegwB_YgrJrSK2dHV80r6MVIGI/s200/thuthuvalai_leaves.jpg" width="200" /></a></div>
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English: Solanum Trilobatum<br />
Tamil: Thoothuvalai (தூதுவளை)<br />
Telugu: alarkapatramu<br />
Hindi:<br />
Kannada: hebbu sonde gida<br />
Malayalam: tutavalam<br />
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RADISH LEAVES:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy6-SIMVRNLYfAeaexVnXzD-SRftCnZxaqEe_hyphenhyphenkjp3E2OPsdjHNwTFs21nDWQbQ1uawEgUFSpoJogrGS7xT8y6fXr9fO0DHqX6B1v7ntEBh4-T3Yle2G0sKsNoi5EWL2yjJUX6l0N8s/s1600/radish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy6-SIMVRNLYfAeaexVnXzD-SRftCnZxaqEe_hyphenhyphenkjp3E2OPsdjHNwTFs21nDWQbQ1uawEgUFSpoJogrGS7xT8y6fXr9fO0DHqX6B1v7ntEBh4-T3Yle2G0sKsNoi5EWL2yjJUX6l0N8s/s1600/radish.jpg" /></a><br />
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English: Radish Leaves<br />
Tamil: Mullangai keerai(முள்ளங்கி கீரை)<br />
Telugu:<br />
Hindi:<br />
Kannada:<br />
Malayalam:<br />
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VELDT GRAPE:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDJo2dl2V9VvVQHBPszF0kwVHE-fihu0K92KZDsnAPySXVo9sGxZc3TM0PZibeatNkNWr73eUe_5S5q77t5Vki2ULTZpi8UhEgiotk2KhwXLEJR22l25_v4Y43CLPFa_Kqlv18XiwKUg/s1600/pirandai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDJo2dl2V9VvVQHBPszF0kwVHE-fihu0K92KZDsnAPySXVo9sGxZc3TM0PZibeatNkNWr73eUe_5S5q77t5Vki2ULTZpi8UhEgiotk2KhwXLEJR22l25_v4Y43CLPFa_Kqlv18XiwKUg/s200/pirandai.jpg" width="200" /></a></div>
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English:Veldt grape<br />
Tamil: Pirandai keerai(பிரண்டை)<br />
Telugu:<br />
Hindi:<br />
Kannada:<br />
Malayalam:<br />
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<div>
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Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com40tag:blogger.com,1999:blog-3066237528537532823.post-11623940401743173112012-01-03T23:40:00.000-08:002012-01-19T00:55:05.902-08:00Badam Halwa /Almond halwa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1nGG4bwwKRJtNNv9lWsj38PqI-iY4AlkWpERNOC1SEyC1WFAQXbqa_Pdz9kvaOl4xw3rZPa55TZeLO2RKQu7S5iW3XmBQID2lX8HrRzw7SJtilVyeQQOCx99BFb_7q4ChA6OkQ02Kwg/s1600/badam+halwa.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 278px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699263921566416050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1nGG4bwwKRJtNNv9lWsj38PqI-iY4AlkWpERNOC1SEyC1WFAQXbqa_Pdz9kvaOl4xw3rZPa55TZeLO2RKQu7S5iW3XmBQID2lX8HrRzw7SJtilVyeQQOCx99BFb_7q4ChA6OkQ02Kwg/s320/badam+halwa.jpg" /></a> <br /><div>Badam halwa is a tasty desert made using badam, sugar, ghee and saffron. It is easy to make and tastes delicious...<br /><br />Ingredients:<br />200g Almonds<br />200g sugar<br />¼ cup ghee<br />Pinch saffron<br />2-3 tsp milk<br />Few drops of almond essence (optional)<br />Lemon yellow color (optional)<br />Water to make sugar syrup<br /><br />Preparation:<br />1. Boil almonds for 2-3 minutes and allow it to cool.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMySdeUAd9J8g1hSRiCxJTav4WaspQpZn00NVM5JVXO95bXbeqE1GtIbPljOxH7z2R5fyN98XCvPAdlge8U3OjgA6nUebSMMsGR1L-WfGlbHeJZZkZ3ia6Q0KV6fMM73V7cil94WE-Mo/s1600/badam+halwa+step1.jpg"><img style="WIDTH: 200px; HEIGHT: 153px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699262700206959842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMySdeUAd9J8g1hSRiCxJTav4WaspQpZn00NVM5JVXO95bXbeqE1GtIbPljOxH7z2R5fyN98XCvPAdlge8U3OjgA6nUebSMMsGR1L-WfGlbHeJZZkZ3ia6Q0KV6fMM73V7cil94WE-Mo/s200/badam+halwa+step1.jpg" /></a><br /><br />2. Peel the skin and grind it to a paste by adding milk.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqA_a4F6WOl8pL0r3iQH3XSXG6GN8I-ColTd1g4__X3spce9Qtt7oGvJ16pnkDAw_nBcsRFjJPWzWOOryx6xrkBJAJyX3Iejokgpof-BHq8uRgINiFi5L883ARXwLci7lQDf-LyvOkYY/s1600/badam+halwa+step2.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699262926418144258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqA_a4F6WOl8pL0r3iQH3XSXG6GN8I-ColTd1g4__X3spce9Qtt7oGvJ16pnkDAw_nBcsRFjJPWzWOOryx6xrkBJAJyX3Iejokgpof-BHq8uRgINiFi5L883ARXwLci7lQDf-LyvOkYY/s200/badam+halwa+step2.jpg" /></a><br /><br />3. Prepare sugar syrup:<br />Add sugar in pan and pour water just above the sugar level and bring it to boil.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXR-JQrSm0mHviRA8Lx-qCC8LJX_QqlgBc_2-4kc14g4yTwkBGoHhVDnuhdO1oiBkOoVvlpqcZ_NHCid84JIGGhFA-IOzn4Qqnk164EZpKeteSmPEKoQnOFTsbAU05dDam3KlGHMBCA8/s1600/badam+halwa+step3.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699263216188740674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXR-JQrSm0mHviRA8Lx-qCC8LJX_QqlgBc_2-4kc14g4yTwkBGoHhVDnuhdO1oiBkOoVvlpqcZ_NHCid84JIGGhFA-IOzn4Qqnk164EZpKeteSmPEKoQnOFTsbAU05dDam3KlGHMBCA8/s200/badam+halwa+step3.jpg" /></a><br /><br />4. Add the ground almond paste to the sugar syrup and stir well to avoid any lumps.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvGzsPHAyabexeVA3nW8tIYhyphenhyphencn4xdL5ugUvRccE7G1Of7xFqGxwQUHqY7fX5NWjLmTvrzjCr7gvZESIOFbxK_xuVDuXsvTOjX3HAe9bXBJk0sDk8t49m4sBWRW5m_cdZTB3dQUBA15M/s1600/badam+halwa+step4.jpg"><img style="WIDTH: 200px; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699263474841314002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvGzsPHAyabexeVA3nW8tIYhyphenhyphencn4xdL5ugUvRccE7G1Of7xFqGxwQUHqY7fX5NWjLmTvrzjCr7gvZESIOFbxK_xuVDuXsvTOjX3HAe9bXBJk0sDk8t49m4sBWRW5m_cdZTB3dQUBA15M/s200/badam+halwa+step4.jpg" /></a><br /><br />5. Keep stirring this mixture so that it does not stick to the bottom of the pan.<br />6. Add ghee to the above mixture and mix well.<br />7. Keep stirring and cook till the mixture gets slightly thick.<br />8. Add the food color and almond essence (if using) and mix well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3cWHmZhP4XNEXFyYpQ-eAGRjMVJBaa39IReP90jVS1bTvDshlQjoSBpZjBgcUpMhD4iPL27aJ7SjpfTarvkXQT4oNuv_EnAYXmEbOtMlU62tcHB4L-FIeYllHGZZIoWtJYGWEUk9sU8/s1600/badam+halwa+step5.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699263684793628482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3cWHmZhP4XNEXFyYpQ-eAGRjMVJBaa39IReP90jVS1bTvDshlQjoSBpZjBgcUpMhD4iPL27aJ7SjpfTarvkXQT4oNuv_EnAYXmEbOtMlU62tcHB4L-FIeYllHGZZIoWtJYGWEUk9sU8/s200/badam+halwa+step5.jpg" /></a><br /><br />9. Turn off the gas and allow it to cool.</div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-53163265990158515672011-10-27T01:11:00.000-07:002011-10-27T02:29:31.285-07:00Thattai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56VME07nZ3UjHbRlf5DdiRujVa2-D9AIVCJdG-sJnjyK6LJwcNDO5CWNwWFexSlyGPOm1oAIGfzr9qPWR5fntImihW6d1Us9v3SpEo6GsWqJob6wibdmmfvY1-g4gs27aUY1IDxamjSc/s1600/THATTAI.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 295px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5668100747414407266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56VME07nZ3UjHbRlf5DdiRujVa2-D9AIVCJdG-sJnjyK6LJwcNDO5CWNwWFexSlyGPOm1oAIGfzr9qPWR5fntImihW6d1Us9v3SpEo6GsWqJob6wibdmmfvY1-g4gs27aUY1IDxamjSc/s320/THATTAI.jpg" /></a><br /><br /><div><span style="font-family:arial;"><strong>Ingredients:<br /></strong>1½ cup Rice flour<br />¼ cup Urad Dal powder<br />¼ cup gram flour (optional)<br />2 garlic cloves, crushed<br />¼ tsp Asafoetida<br />¼ tsp turmeric powder<br />2 tsp channa dal (Kadala Paruppu)<br />2 tsp urad dal (split)<br />2 tsp Butter/ghee<br />Few curry leaves<br />Water to make dough<br />Oil for frying<br />Salt<br /><br /><strong>Preparation:<br /></strong>1. Soak urad dal and channa dal for 30 minutes.<br />2. Mix rice flour, urad dal powder, turmeric powder, asafoetida, butter, turmeric powder, crushed garlic, curry leaves, soaked dal, salt and mix well.<br />3. Add water to make soft dough.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlC_6UwHWNJUJdMY9ogftVK94Mqi7ZiZGSfqWZt4GAZAth5pX0O1S5AW4YOK5sKXly91sE2rgv97IKSpRAwj-1ShZeJzFhF3XNggQoJnVYvX1HTji7wvGJdQVODsx5ENfnhq4OcL5k9w/s1600/thattai+step+%25281%2529.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5668099560335651010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlC_6UwHWNJUJdMY9ogftVK94Mqi7ZiZGSfqWZt4GAZAth5pX0O1S5AW4YOK5sKXly91sE2rgv97IKSpRAwj-1ShZeJzFhF3XNggQoJnVYvX1HTji7wvGJdQVODsx5ENfnhq4OcL5k9w/s200/thattai+step+%25281%2529.jpg" /></a><br /><br />4. Make small balls from the dough and keep it aside.<br />5. Heat oil in a kadai for frying.<br />6. Grease a plastic sheet with oil, take each ball and flatten it to a thin disc(you can use rolling pin to roll).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5M5ehZBskhb72bMIbJGT9sODrZZxWSfafNGUcFUcaD4AsjlG3bdWrPNKgqmhDi3LCiV7eKP0QcOMaMmuszAjTgsbsbAAh1Mh4Yt0NWnVSm_wN5rrhf2ZKfjDdEfMMHEFv2pLHO0fpw8/s1600/thattai+step+%25282%2529.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5668099807980420258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5M5ehZBskhb72bMIbJGT9sODrZZxWSfafNGUcFUcaD4AsjlG3bdWrPNKgqmhDi3LCiV7eKP0QcOMaMmuszAjTgsbsbAAh1Mh4Yt0NWnVSm_wN5rrhf2ZKfjDdEfMMHEFv2pLHO0fpw8/s200/thattai+step+%25282%2529.jpg" /></a><br /><br />7. Drop it gently into the hot oil and fry till it becomes golden brown. Keep flipping the sides till the thattai is done.</span><br /></div><br /><br /><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqZ2-Di15y2bdpXXosDiMtfmF_Tp2B5FIMYFTmOYzRy6SqrEXaaXQ0TEWCjan5_bkF8I0yit9XjdvOYZuM7v1GTdAZWFPBYj6YydV3DYqQwK8sTCs0mucX2POa1b3KkanyPx6jsD55kw/s1600/thattai+step+%25283%2529.jpg"><img style="WIDTH: 200px; HEIGHT: 174px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5668100239465474562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqZ2-Di15y2bdpXXosDiMtfmF_Tp2B5FIMYFTmOYzRy6SqrEXaaXQ0TEWCjan5_bkF8I0yit9XjdvOYZuM7v1GTdAZWFPBYj6YydV3DYqQwK8sTCs0mucX2POa1b3KkanyPx6jsD55kw/s200/thattai+step+%25283%2529.jpg" /></a></span></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com3tag:blogger.com,1999:blog-3066237528537532823.post-81181834287665368512011-08-17T01:59:00.000-07:002011-10-11T01:34:31.350-07:00Paal Kozhukattai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RTNKPCtpgRRFYSSR7FYbFCAwkyhkM74pa5B6BtJBG3R6gGmZ8_ePph_Ezwk-EP65W_HdlpIdApP26E9v7GNSEwNa9-AqqDmUUqCPLFD1dIyPLa442u6v9x4Rh2NI9AjMlQ88qE9-BNY/s1600/paal+kolukattai.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 274px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5662148504872767202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RTNKPCtpgRRFYSSR7FYbFCAwkyhkM74pa5B6BtJBG3R6gGmZ8_ePph_Ezwk-EP65W_HdlpIdApP26E9v7GNSEwNa9-AqqDmUUqCPLFD1dIyPLa442u6v9x4Rh2NI9AjMlQ88qE9-BNY/s320/paal+kolukattai.jpg" /></a><br /><br /><p>Paal Kozhukattai is one of the traditional dishes. It is prepared by using Milk, coconut or sometimes using only jaggery syrup. If u add coconut milk or milk it gives a rich taste. I tried without using milk/coconut milk and added some grated coconut at the end and it tastes good.<br /><br /><strong>Ingredients:<br /></strong>1 cup Rice flour<br />1½ cups water (more or less according to make dough)<br />½ cup grated jaggery (more or less according to taste)<br />½ tsp cardamom powder<br />2 cups for making syrup<br />2 tsp grated coconut<br /><br /><strong>Preparation:<br /></strong>1. Boil water in a pan.<br />2. Add hot water to the rice flour and mix well to make soft dough.<br />3. Apply oil to your palm and make small balls from the dough.<br />4. Heat grated Jaggery and a cup of water in a vessel. Once the jaggery is completely dissolved in water, strain the jaggery syrup to remove impurities from the jaggery.<br />5. Add a cup of water to jaggery syrup and bring it to boil.<br />6. Add the dumplings to jaggery syrup little by little. Keep the stove in medium heat till the dumplings are cooked and blended with the jaggery syrup.<br />7. Finally add grated coconut, cardamom powder and mix well.</p>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-31769879738756081392011-08-04T02:06:00.000-07:002011-10-11T01:20:53.875-07:00Murungaikai Puzhi Kolambu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhpBOWCVCo5tsh2IMYdgHdmkwRRSYTHJc9g_9JOalNCv3LWLtg9D10rKNGWcOEftRKfLCgF8TW2IwGdTqfLpMmRTu1ZJEE3wbCxxjl2nkFTyJr2H4k1esJF6JKy-Q7MVnTWoInfrGE1I/s1600/murukangakai+puli+kolambu.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 292px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5662146552036802962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhpBOWCVCo5tsh2IMYdgHdmkwRRSYTHJc9g_9JOalNCv3LWLtg9D10rKNGWcOEftRKfLCgF8TW2IwGdTqfLpMmRTu1ZJEE3wbCxxjl2nkFTyJr2H4k1esJF6JKy-Q7MVnTWoInfrGE1I/s320/murukangakai+puli+kolambu.jpg" /></a> <br /><p><span style="font-family:arial;"><strong>Ingredients:<br /></strong>3-4 Drumsticks cut into 2 inch pieces<br />2 Onion, finely chopped<br />2 Tomatoes, finely chopped<br />½ cup Grated coconut<br />2 tsp Sambar powder<br />1 tsp Chilly powder<br />½ tsp Mustard<br />¼ tsp Fenugreek seeds<br />1 tsp Urad Dal<br />2 tsp Oil<br />2-3 tsp Tamarind paste (more or less according to taste)<br />Few curry leaves<br />2 cups Water<br />Salt to taste<br /><br /></span><span style="font-family:arial;"><strong>Preparation:<br /></strong>1. Heat oil in a kadai, add mustard and urud dal.<br />2. Once the mustard starts to splutter add onion, curry leaves and saute till the onion becomes golden brown.<br />3. Add tomato, chilly powder, sambar powder, salt and saute for 2-3 minutes.<br />4. Add drumstick pieces and saute for few minutes.<br />5. Add water, cover and cook drumsticks.<br />6. Grind coconut to a fine paste.<br />7. Once the drumstick is half cooked, add coconut paste and cook till drumsticks becomes soft.<br />8. Finally add tamarind paste and cook for 5 minutes on slow flame.<br />9. Serve hot with rice.</span></p>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-12474743562927163152011-06-25T02:06:00.002-07:002011-06-25T02:17:35.887-07:00Ellu Urundai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YZmxxj61411t5QixQO5Z8jQ-KzwiuOle-Ua8YiP7P6tSYwbqa9cvHZlRTCIXxY_tyQiMtTonrG9Im0AsG-Z9QVWa88AXRzJBxVo6DFJ6aPNk49oKm0eETRJgf27hBC9oPdfcBczHUCw/s1600/ellu+urundai.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622083606036083698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YZmxxj61411t5QixQO5Z8jQ-KzwiuOle-Ua8YiP7P6tSYwbqa9cvHZlRTCIXxY_tyQiMtTonrG9Im0AsG-Z9QVWa88AXRzJBxVo6DFJ6aPNk49oKm0eETRJgf27hBC9oPdfcBczHUCw/s320/ellu+urundai.jpg" /></a><br /><br /><div><span style="font-family:arial;">I learnt this recipe from my grandma....To make ellu urundai we usually make jaggery syrup and ellu urundai will be little bit hard to bite. My grandma used to make in a different way and it is easy to make and tastes delicious!!!!!!!!!<br /><br /></span><span style="font-family:arial;"><strong>Ingredients:<br /></strong>1 Cup Black Sesame seeds<br />½ -1 Cup Jaggery, powdered (according to taste)<br />1 tsp Cardamom Powder (optional)<br /><br /></span><span style="font-family:arial;"><strong>Preparation:<br /></strong>1. Dry roast sesame seeds on low flame till light brown.<br />2. Grind the sesame seed to a coarse powder, add jaggery and grind for few seconds.<br />3. Put the jaggery sesame mixture in a plate.<br />4. Make small balls from the above mixture with your hands and keep it aside.<br />5. It can be stored in an air-tight container for few days.<br /><br /></span><span style="font-family:arial;"><strong>Note:<br /></strong>1. You can grease your hands with little ghee when u make balls (if necessary).</span></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-20750842961829717122011-03-18T05:02:00.000-07:002011-06-29T01:16:57.069-07:00Senai kizhangu Fry (Elephant yam Fry)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_BalRs6AURGPKawB8x41M9WDy3kn9KteoPflDE4GvfgpzODM7J_u8Sh4XP-yWIKmR7xheFaFOtKdAbcgAsGbXCMZD6pdv1bSFPamtfy_BRpBZxokZzvsVmQctNm0qNGqqvoAfwHd9ZQ/s1600/Senai+kizhangu+Fry+%2528Elephant+yam+Fry%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5623552139814002146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_BalRs6AURGPKawB8x41M9WDy3kn9KteoPflDE4GvfgpzODM7J_u8Sh4XP-yWIKmR7xheFaFOtKdAbcgAsGbXCMZD6pdv1bSFPamtfy_BRpBZxokZzvsVmQctNm0qNGqqvoAfwHd9ZQ/s320/Senai+kizhangu+Fry+%2528Elephant+yam+Fry%2529.jpg" /></a><br /><br /><p><span style="font-family:arial;"><strong>Ingredients:<br /></strong>300g Senai kizhangu (Elephant yam)<br />¼ tsp Turmeric powder<br />2-3 tsp Chilly powder<br />1-2 tsp Tamarind paste<br />Oil for frying<br />Water<br />Salt<br /><br /></span><span style="font-family:arial;"><strong>Preparation:<br /></strong>1. Wash and peel the skin.<br />2. Cut them in to small thick slices.<br />3. Boil water in a vessel and add Senai kizhangu slices, turmeric powder and little salt.<br />4. Once it is half cooked drain the water and keep it aside.<br />5. In a bowl mix chilly powder, salt, tamarind paste.<br />6. Add cooked Senai kizhangu slices to the above mixture and mix well.<br />7. Keep it aside for15- 20 minutes.<br />8. Heat 2 tsp of oil in a shallow frying pan and fry few Senai kizhangu slices on medium heat till both sides become golden brown.</span></p>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-42728967966263931412011-03-13T04:54:00.001-07:002011-07-16T01:37:57.557-07:00Cauliflower Paratha/ Gobhi paratha<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZtQKuqRmQvY9Pe-7wYg8amoywv2AUmVkdeybl077Rn6WhRM3G6p2CyQOzCVMM09yNna_zWNIdku4v0aaot2QKYqI1f3XmEbV7HZuCj-icabqXaDaKDlgtcCqkdfLfNNc2zNvs6iwlOg/s1600/gobhi+paratha+.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 276px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629866606581026770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZtQKuqRmQvY9Pe-7wYg8amoywv2AUmVkdeybl077Rn6WhRM3G6p2CyQOzCVMM09yNna_zWNIdku4v0aaot2QKYqI1f3XmEbV7HZuCj-icabqXaDaKDlgtcCqkdfLfNNc2zNvs6iwlOg/s320/gobhi+paratha+.jpg" /></a> <br /><div><br /><div><br /><div><span style="font-family:arial;"><strong>Ingredients:<br /></strong>1 cup wheat flour<br />2 Cup shredded Cauliflower<br />½ tsp cumin seeds (Jeera)<br />½ tsp Ajwain<br />2 Green chilly, finely chopped<br />Coriander leaves, finely chopped<br />Water<br />Salt<br />oil<br /><br /><strong>Preparation:<br /></strong>1. Mix flour salt and water to make soft dough.<br />2. Knead dough for 5 minutes to make it very soft. Keep it aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeOdLhNhD2xkTnQ92v8EEgQ0l-Mpv8cnwZDGiKGtww3O-mPja1HCnAoPwhBhh2fcNLohC9uDSnGI6OXNqQfQH16CgaMq0pfvG_1hWTOCcCLiTVT2O-HznhzYqLW1ZIyHSC26OOS4wAqE/s1600/gobhi+paratha+step1.jpg"><img style="WIDTH: 200px; HEIGHT: 196px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629866127690664722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeOdLhNhD2xkTnQ92v8EEgQ0l-Mpv8cnwZDGiKGtww3O-mPja1HCnAoPwhBhh2fcNLohC9uDSnGI6OXNqQfQH16CgaMq0pfvG_1hWTOCcCLiTVT2O-HznhzYqLW1ZIyHSC26OOS4wAqE/s200/gobhi+paratha+step1.jpg" /></a><br /><br />3. Mix cauliflower, green chilly, ajwain, cumin seed, salt, coriander leaves together. Leave it aside for 5-7 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHmh4TCbsIJ_9UuB9Q-kCAyrHoEe7RNAJU2OGGXkzqrYf4zoCUgFHzWFSUee0l2tnzMcOX3zuUsnR33C7JhoXY6BDLZwg00Hfpxmq1Tt5UaGfKSVrSyR7qx-K-0ovz4sFAUN7w6Ezbag/s1600/gobhi+paratha+step2.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629865914900766354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHmh4TCbsIJ_9UuB9Q-kCAyrHoEe7RNAJU2OGGXkzqrYf4zoCUgFHzWFSUee0l2tnzMcOX3zuUsnR33C7JhoXY6BDLZwg00Hfpxmq1Tt5UaGfKSVrSyR7qx-K-0ovz4sFAUN7w6Ezbag/s200/gobhi+paratha+step2.jpg" /></a><br /><br />4. Squeeze the cauliflower mix to take out as much water as possible.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_AnovGgQ7lPkgjNav7cqDTpf8l1SuiaHNkBuO-ZILVk_qYC4s6NSA3ypX2dfycqBDhwdDpqwkppsaQE4oX5jCiy7ZaohyphenhyphenbVsxek_KZgJ3L-Ig0LJnkh5E4mBKtZD0qn8s6Kxum1ks1s/s1600/gobhi+paratha+step3.jpg"><img style="WIDTH: 200px; HEIGHT: 168px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629865668558243778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_AnovGgQ7lPkgjNav7cqDTpf8l1SuiaHNkBuO-ZILVk_qYC4s6NSA3ypX2dfycqBDhwdDpqwkppsaQE4oX5jCiy7ZaohyphenhyphenbVsxek_KZgJ3L-Ig0LJnkh5E4mBKtZD0qn8s6Kxum1ks1s/s200/gobhi+paratha+step3.jpg" /></a><br /><br />5. Divide the dough and cauliflower mixture in to equal parts.<br />6. Roll the dough into 3 inch diameter circles.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0iXUxMiDfFpq63L4KSdTuRiPDgFDRIHLahGGPe8wmpnWHZPFecieh0KxqKbm4OoyMroDodfTdL4xt1ssndpfv-Y9EHlWGE7OveVx7PCE0yZj2TQR8Yh7nesraZb7qDtuB5b9a49uYVo/s1600/gobhi+paratha+step4.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629865450295160418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0iXUxMiDfFpq63L4KSdTuRiPDgFDRIHLahGGPe8wmpnWHZPFecieh0KxqKbm4OoyMroDodfTdL4xt1ssndpfv-Y9EHlWGE7OveVx7PCE0yZj2TQR8Yh7nesraZb7qDtuB5b9a49uYVo/s200/gobhi+paratha+step4.jpg" /></a><br /><br />7. Place the cauliflower mixture in the center.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGd2dfyYAm7RIHFAgkkZ604pXrAat9AOkN1AFs-sk1b9NvkVF8zI9jrNtjYslXw5bYdOGIBhbvlJVGo-9SDahaalaQa3YU86er7vkuVR-YdcnlICMAT0k6QXqjbXhB1rL9qURgUG4sovk/s1600/gobhi+paratha+step5.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629865212933871090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGd2dfyYAm7RIHFAgkkZ604pXrAat9AOkN1AFs-sk1b9NvkVF8zI9jrNtjYslXw5bYdOGIBhbvlJVGo-9SDahaalaQa3YU86er7vkuVR-YdcnlICMAT0k6QXqjbXhB1rL9qURgUG4sovk/s200/gobhi+paratha+step5.jpg" /></a><br /><br />8. Seal by pulling the edges of the rolled dough together to make a ball.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-3tusiGirrrSL1p98Zwvju7UEGVCAToYpTl0n_AeZbHZLZzr-y-Rw14LdPDA6IBAoxeiWQZY_3BL154_FuJ_ee17vtbqDRVQOHD-vnv5xMcrf-ZSU209r4o9reWzwspd5Ag-0UXKSRE/s1600/gobhi+paratha+step6.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629864016968151922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-3tusiGirrrSL1p98Zwvju7UEGVCAToYpTl0n_AeZbHZLZzr-y-Rw14LdPDA6IBAoxeiWQZY_3BL154_FuJ_ee17vtbqDRVQOHD-vnv5xMcrf-ZSU209r4o9reWzwspd5Ag-0UXKSRE/s200/gobhi+paratha+step6.jpg" /></a><br /><br />9. Sprinkle wheat flour and roll the ball lightly like chapati.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOp4HBBWCZwkt5u35oGhSVGXeDT7Gk7cUHoqFuxS6qDhXzA-2XTLXWAENpQTfeX-m4DWeySfue_JjszYsiB8HbeXePHVi3QAs1N__QqWm7CIeGlL_W4-XEfIJh4r6fsAfHYG5ithbqhk/s1600/gobhi+paratha+step7.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629864559378277042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOp4HBBWCZwkt5u35oGhSVGXeDT7Gk7cUHoqFuxS6qDhXzA-2XTLXWAENpQTfeX-m4DWeySfue_JjszYsiB8HbeXePHVi3QAs1N__QqWm7CIeGlL_W4-XEfIJh4r6fsAfHYG5ithbqhk/s200/gobhi+paratha+step7.jpg" /></a><br /><br />10. Heat tawa and place the paratha on it.<br />11. When the brown spots start appearing then turn and cook the other side (it will puff).<br />12. Spread a tsp of oil on the paratha. Again,turn the paratha and lightly press the puffed areas with a spatula.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNM8D3mEZsrvhfpBqB0DB7DmQeMh3Jw_hFWUdap-eSNuhGdGin-Rf0Ve7E1ZpmyAw8iBSoVdDmsejZYgxwW4DpDe4YqDyoelJNU21f1mkLTJpsVm_gRTPosOft_golLjxIpUe3f-abtU/s1600/gobhi+paratha+step8.jpg"><img style="WIDTH: 200px; HEIGHT: 158px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629864296035660546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNM8D3mEZsrvhfpBqB0DB7DmQeMh3Jw_hFWUdap-eSNuhGdGin-Rf0Ve7E1ZpmyAw8iBSoVdDmsejZYgxwW4DpDe4YqDyoelJNU21f1mkLTJpsVm_gRTPosOft_golLjxIpUe3f-abtU/s200/gobhi+paratha+step8.jpg" /></a><br /><br />13. Serve paratha with plain curd/raita. </span></div></div></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-61452603782595714772011-03-11T01:37:00.000-08:002011-03-13T05:08:33.025-07:00Pidi Kolukattai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47r2SKSLisL3wU6Zbg2DwwKG-u6Ieu-6OY1JzfsypEbXvuJ5P8PzYnek5GaubITkzH98Ti8IrExVIGZSA57-9pbFdpF0KfaNoRRBP521xRlGXKIa01AOeTCZw4XL6SrM4pdAHnDouexc/s1600/pidi+kolukkatai+.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 258px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583533145240194114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47r2SKSLisL3wU6Zbg2DwwKG-u6Ieu-6OY1JzfsypEbXvuJ5P8PzYnek5GaubITkzH98Ti8IrExVIGZSA57-9pbFdpF0KfaNoRRBP521xRlGXKIa01AOeTCZw4XL6SrM4pdAHnDouexc/s320/pidi+kolukkatai+.jpg" /></a> <div><div><div><div><div><div><strong><span style="font-family:arial;">Ingredients:</span></strong><br /><span style="font-family:arial;">1 cup Rice Flour</span></div><div><span style="font-family:arial;">1-2 Green Chilly, finely chopped</span><br /><span style="font-family:Arial;">3 tsp fresh grated coconut</span></div><div><span style="font-family:arial;">½ tsp Mustard</span><br /><span style="font-family:arial;">1 tsp Urad Dal</span><br /><span style="font-family:arial;">2 tsp Oil</span><br /><span style="font-family:arial;">Few Curry leaves</span></div><div><span style="font-family:arial;">Water as required</span></div>Salt<br /><br /><div><strong><span style="font-family:arial;">Preparation:</span></strong></div><div><span style="font-family:arial;">1. To the rice powder, add little water and salt as required. </span></div><div><span style="font-family:arial;">2. Mix and rub well till it resembles like bread crumbs. </span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mdAWm6lIPuPW9H7sAduxjYConJy3Yl5XjQ2seCKtlwjL4aKQQW8X3q4SrzDsRPR-tZai8NDNL7ZGv_axCd-6TsncGecJ1TxfjGvSy6QvZ_ux3dBpyWR4D4rKYhg_N68RiESqFoDXHO4/s1600/pidi+kolukkatai+step1.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583533050425438178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mdAWm6lIPuPW9H7sAduxjYConJy3Yl5XjQ2seCKtlwjL4aKQQW8X3q4SrzDsRPR-tZai8NDNL7ZGv_axCd-6TsncGecJ1TxfjGvSy6QvZ_ux3dBpyWR4D4rKYhg_N68RiESqFoDXHO4/s200/pidi+kolukkatai+step1.jpg" /></a><br /><br /><div><span style="font-family:arial;">3. Add grated coconut and mix well.</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6T0SBk4trZ96_MaK9oRaEa9mc1HqcUFLlK9whr24A_8tBs0orkt3V7U0ssOooCkvULDx48tCAH6ZygZHXwratFDfBrHnoKkuIiCVSmbbtOKwMHWj1lyhYeKClGvODqJPDxjOd7sLAeMM/s1600/pidi+kolukkatai+step2.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583532948292249666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6T0SBk4trZ96_MaK9oRaEa9mc1HqcUFLlK9whr24A_8tBs0orkt3V7U0ssOooCkvULDx48tCAH6ZygZHXwratFDfBrHnoKkuIiCVSmbbtOKwMHWj1lyhYeKClGvODqJPDxjOd7sLAeMM/s200/pidi+kolukkatai+step2.jpg" /></a><br /><br /><div><span style="font-family:arial;">4. Heat oil in a pan, add mustard and urad dal.</span><br /><span style="font-family:arial;">5. Once mustard starts to splutter, add green chilly and curry leaves.</span><br /><span style="font-family:arial;">6. Saute for few seconds and pour it over the rice flour mixture and mix well.</span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgcyxfvj3Zek1fzLT3gpQ6TAnIr206yVOuLReDOvW4oZc1MILY6oKUAwRgsIa9wuVNRkvJIfzsMWnbKsQ3e7NAuhzWkCPiDz9iBIBZGdPOnO2nmI60QVYfNmPScXEogwrCgiTEWYQ0C4/s1600/pidi+kolukkatai+step3.jpg"><img style="WIDTH: 200px; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583532527095343986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgcyxfvj3Zek1fzLT3gpQ6TAnIr206yVOuLReDOvW4oZc1MILY6oKUAwRgsIa9wuVNRkvJIfzsMWnbKsQ3e7NAuhzWkCPiDz9iBIBZGdPOnO2nmI60QVYfNmPScXEogwrCgiTEWYQ0C4/s200/pidi+kolukkatai+step3.jpg" /></a></span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlHb9mVF8MfeDJJAOUIQ8TQUshnQUW1h5WF-DQ7lLAER1xS1gEOBAU67ekOmMBK29OHN-s6-iSskR2cCMwDYvmkhI4cLC0K9kjggOGuKGqCswd6vbZHGtwVZnhRv4V19LSKiHqJx2Zgg/s1600/pidi+kolukkatai+step4.jpg"><img style="WIDTH: 200px; HEIGHT: 161px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583532420765629586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlHb9mVF8MfeDJJAOUIQ8TQUshnQUW1h5WF-DQ7lLAER1xS1gEOBAU67ekOmMBK29OHN-s6-iSskR2cCMwDYvmkhI4cLC0K9kjggOGuKGqCswd6vbZHGtwVZnhRv4V19LSKiHqJx2Zgg/s200/pidi+kolukkatai+step4.jpg" /></a><br /><br /><span style="font-family:arial;">7. Take small portion from the flour mixture and make a oval shape kolukatti by pressing with your hands lightly( don't press hard).</span></div></div><br /><div><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHc2uNwOPVQVl__sBIslPUTwuG55yqt5BP0NF3rsAlL2iYdwK31MFalNdzl5HdDIngDSMCGs-3VLSKf8mYJ_JG0GT062SqaPQA4m57wt9RqNLLZSM8jq4yjvBdWE05PzNmf-6jctrUJMM/s1600/pidi+kolukkatai+step5.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583532217530489634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHc2uNwOPVQVl__sBIslPUTwuG55yqt5BP0NF3rsAlL2iYdwK31MFalNdzl5HdDIngDSMCGs-3VLSKf8mYJ_JG0GT062SqaPQA4m57wt9RqNLLZSM8jq4yjvBdWE05PzNmf-6jctrUJMM/s200/pidi+kolukkatai+step5.jpg" /></a></span><br /><br /><span style="font-family:arial;">8. Put a wet cloth on the idli plates and place the kalukatai on them. </span></div><div><span style="font-family:arial;">9. Place the idli plates on the cooker and steam for 8-10 minutes.</span><br /><br /><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-BJLdJ7qz2mQu_t7zg8IB3RJLxFNz8cKvTOLF5we79FwLaK3a31c1didgaE0vROiRy12ykup6ysN-MxPIUvptcIP3R0e4ua-gXSk5JEGM62zK2rMEyMlDQw4r3cnYlUbWd-cyZqeC5A/s1600/pidi+kolukkatai+step7.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583531545898131074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-BJLdJ7qz2mQu_t7zg8IB3RJLxFNz8cKvTOLF5we79FwLaK3a31c1didgaE0vROiRy12ykup6ysN-MxPIUvptcIP3R0e4ua-gXSk5JEGM62zK2rMEyMlDQw4r3cnYlUbWd-cyZqeC5A/s200/pidi+kolukkatai+step7.jpg" /></a></span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Note:</span></div><div><span style="font-family:Arial;">1. Don't overcook it, if you cook for long time it will becomes hard.</span></div></div></div></div></div></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com1tag:blogger.com,1999:blog-3066237528537532823.post-69786101303191052302011-03-09T01:18:00.001-08:002011-04-23T00:38:03.094-07:00Mutton Kolambu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZ_-ZJQWH2Qjl8DAyTCCIVeMGSeBBEwH2vvMQhaBAyv-UYgBU_RlZ_oRDCQXefBWANyTmsAqpUOygAmeDkQQEO60hRD8HYpOoGVZNDVFxxgoEmg-kaG5612H3NFB_6YBKtLc6d4JAx70/s1600/mutton+kolambu.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 265px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583907159501399490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZ_-ZJQWH2Qjl8DAyTCCIVeMGSeBBEwH2vvMQhaBAyv-UYgBU_RlZ_oRDCQXefBWANyTmsAqpUOygAmeDkQQEO60hRD8HYpOoGVZNDVFxxgoEmg-kaG5612H3NFB_6YBKtLc6d4JAx70/s320/mutton+kolambu.jpg" /></a><span style="font-family:arial;"><strong>Ingredients:</strong><br />300g Mutton, cut into small pieces<br />10 small onions<br />2 Tomatoes<br />3 Garlic cloves<br />A small Piece of Ginger<br />A small piece of cinnamon<br />½ tsp Poppy seed<br />¼ tsp Fennel seed 2 cloves<br />3 tsp grated coconut<br />Few curry leaves<br />2 tsp Sambar powder<br />2-3 tsp Chilly Powder<br />2-3 tsp Oil<br />2 tsp finely chopped coriander leaves<br />Water<br />Salt<br /><br /></span><span style="font-family:arial;"><strong>Preparation:<br /></strong>1. In a pressure a tsp of oil, add mutton pieces, 1 tsp chilly powder, salt and saute for 5 minutes.<br />2. Add little water and pressure cook for 10 minutes (once the whistle comes simmer it for 10 minutes) and keep it aside.<br />3. Grind coconut, half tomato, 4 small onion, poppy seed, fennel seed, ginger, garlic, cinnamon, cloves and sambar powder together to a fine paste.<br />4. Chop the remaining onion and tomato.<br />5. Heat oil in a kadai, add onion, curry leaves and saute till the onion becomes golden brown.<br />6. Add tomato, chilly powder, salt and saute for 2-3 minutes.<br />7. Add mutton pieces and saute for a minute.<br />8. Than add ground coconut paste and saute till the raw smell goes.<br />9. Add water along with the water used to cook mutton and cook and low flame for 10-15 minutes.<br />10. Garnish with chopped coriander leaves and serve hot with white rice. </span>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-46936300320710067452011-03-08T03:56:00.001-08:002011-04-23T00:38:56.712-07:00Paper Roast Dosa/ Ghee Roast Dosa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfM27XXYDQJR6v6fHLGdueJS9xRrJeDKqHvTnAxg2KPByxlABhyphenhyphenfrebxJevnKjP82Dx9628geiHfKTlTJGzCg-roSFsWej-drErnHoHCQPsLxRXsKl9zkTJI5AEgPOs69LWaKqQn4viv4/s1600/ghee+roast.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 287px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582753285545679490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfM27XXYDQJR6v6fHLGdueJS9xRrJeDKqHvTnAxg2KPByxlABhyphenhyphenfrebxJevnKjP82Dx9628geiHfKTlTJGzCg-roSFsWej-drErnHoHCQPsLxRXsKl9zkTJI5AEgPOs69LWaKqQn4viv4/s320/ghee+roast.jpg" /></a>Paper Roast Dosa/ Ghee Roast Dosa is favourite for many people because it is little bit crispy and tastes delicious.....Preparing batter is similar to ordinary dosa the only difference is while making paper roast dosa you have to spread the batter as thin as possible and apply ghee over the dosa.<br /><br /><strong>Ingredients:<br /></strong>4 cup(s) Idly rice<br />1 cup Urud dal<br />¼ tsp Fenugreek seeds (Methi)<br />Salt<br /><br /><strong>Preparation:<br /></strong>1. Soak Idly rice and Methi together in water for about 5-6 hours.<br />2. Soak urud dal in water for 3 hours.<br />3. Drain the water from urud dal and grind it with little water.<br />4. Grind urud dal until the mixture is frothy. Keep aside<br />5. Then drain water from soaked rice and methi.<br />6. Grind the rice to a fine consistency (not too fine, coarsely).<br />7. Mix the two batters and add the required salt.Allow it to ferment for 16 - 18 hours.<br />8. The final batter should not be too thick or too watery.<br />9. Add little water to the batter to dilute it.<br />10. Heat a flat frying pan/ dosa griddle, pour the batter and spread the batter as thin as possible. 11. Pour ghee around the sides of the dosa.<br />12. When it turns crispy, take the dosa from the pan.<br />13. Serve hot with sambar/ chutney.Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-68560685879206599912011-02-14T20:34:00.000-08:002011-02-18T01:42:14.997-08:00Capsicum Chicken<strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWAWdGlwoyDbQarSAjjgmnHTAyLAwz_2HgM2fKquM2gA4aLOpVEudVlfLGx8hUuTzLE_l6NLSIPRRC8q1st6XyaTdb2AqVyNDs7D3R5K3ggpHpaLliDxDpz9xw1vanIT8j2GCIKL_EAE/s1600/capsicum+chicken.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 269px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573774387723125778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWAWdGlwoyDbQarSAjjgmnHTAyLAwz_2HgM2fKquM2gA4aLOpVEudVlfLGx8hUuTzLE_l6NLSIPRRC8q1st6XyaTdb2AqVyNDs7D3R5K3ggpHpaLliDxDpz9xw1vanIT8j2GCIKL_EAE/s320/capsicum+chicken.jpg" /></a><br /><br /><div><br /><div><span style="font-family:arial;"><strong>Ingredients:<br /></strong>250g Chicken(boneless), cut into small pieces<br />1 Capsicum, cut into small cubes<br />1 Onion, cut into small cubes</span></div><div><span style="font-family:arial;">1 tomato, cut into small cubes (optional)</span></div><div><span style="font-family:Arial;">1 tsp Maida</span></div><div><span style="font-family:Arial;">1 tsp Corn flour</span></div><div><span style="font-family:Arial;">1 tsp Rice Flour</span></div><div><span style="font-family:Arial;">1 tsp Ginger garlic paste</span></div><div>Oil for shallow frying</div><div><span style="font-family:Arial;">3 tsp Chilly Powder</span></div><div><span style="font-family:Arial;">1-2 tsp Oil</span></div><div>Salt</div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"><strong>Preparation:</strong></span></div><div><span style="font-family:Arial;">1. Marinate the chicken with maida, corn flour, rice flour, 1 tsp chilly powder, salt and ½ tsp ginger garlic paste. Keep it aside for 10 minutes.</span></div><div><span style="font-family:Arial;">2. Heat oil and shallow fry the chicken pieces till it becomes light golden colour and keep it aside.</span></div><div><span style="font-family:Arial;">3. Heat 2tsp oil in a kadai, add onion saute till it becomes light golden brown.</span></div><div><span style="font-family:Arial;">4. Add capsicum and saute for a minute.</span></div><div><span style="font-family:Arial;">5. Add fried chicken pieces, remaining chilly powder, ginger garlic paste and mix well.</span></div><div><span style="font-family:Arial;">6. Cook it for 5 minutes. Finally add tomatoes and cook for 2-3 minutes.</span></div><div><span style="font-family:Arial;">7. Garnish with chopped coriander leaves.</span></div></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-65470517760069458562011-02-14T20:31:00.000-08:002011-02-18T01:38:54.373-08:00Chicken Kolambu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaV_6cE9tzjKBuX7hNktYhYFbUoEQP1mjH0bkQseuKZlJx3x7Sr-TV-DHFzBlTlmpVPM5a3eMQ5TUcnTUfOiH4sbSmmIWk6XfYKf7-QHXTCYxDg-XXhyphenhyphenFKZolfs5BjkHoWSeknTUCUxc/s1600/chicken+kolambu1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 246px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574960786212762226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaV_6cE9tzjKBuX7hNktYhYFbUoEQP1mjH0bkQseuKZlJx3x7Sr-TV-DHFzBlTlmpVPM5a3eMQ5TUcnTUfOiH4sbSmmIWk6XfYKf7-QHXTCYxDg-XXhyphenhyphenFKZolfs5BjkHoWSeknTUCUxc/s320/chicken+kolambu1.jpg" /></a> <div><strong><span style="font-family:arial;">Ingredients: </span></strong></div><div><span style="font-family:arial;">250g Chicken<br />10 small onions</span></div><div><span style="font-family:arial;">2 Tomatoes</span></div><div><span style="font-family:arial;">3 Garlic cloves</span></div><div><span style="font-family:arial;">A small Piece of Ginger</span></div><div><span style="font-family:arial;">A small piece of cinnamon</span></div><div><span style="font-family:arial;">½ tsp Poppy seed</span></div><div><span style="font-family:arial;">¼ tsp Fennel seed<br />2 cloves</span></div><div><span style="font-family:arial;">3 tsp grated coconut </span></div><div><span style="font-family:arial;">Few curry leaves<br />2 tsp Sambar powder<br />1-2 tsp Chilly Powder</span></div><div>2 tsp Oil</div><div><span style="font-family:arial;">2 tsp finely chopped coriander leaves</span></div><div><span style="font-family:arial;">Water</span></div><div><span style="font-family:arial;">Salt</span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><strong>Preparation:<br /></strong>1. Grind coconut, half tomato, 4 small onion, poppy seed, fennel seed, ginger, garlic, cinnamon, cloves and sambar powder together to a fine paste. </span></div><div><span style="font-family:arial;">2. Chop the remaining onion and tomato.</span></div><div><span style="font-family:arial;">3. Heat oil in a kadai, add onion, curry leaves and saute till the onion becomes golden brown.</span></div><div><span style="font-family:arial;">4. Add tomato, chilly powder, salt and saute for 2-3 minutes.<br />5. Add chicken pieces and saute for a minute.<br />6. Cover and cook for 5-7 minutes.</span></div><div><span style="font-family:arial;">7. Than add ground coconut paste and saute till the raw smell goes.</span></div><div><span style="font-family:arial;">8. Add water and cook and medium flame till the chicken becomes soft and tender. </span></div><div><span style="font-family:arial;">9. Garnish with chopped coriander leaves and serve hot with white rice.</span></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-89209254674105614362011-01-07T00:29:00.000-08:002011-01-28T02:33:14.588-08:00Orange Chiffon Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPvy3pMwMOpI7jIMG4P4-tBt2nJGSwPEIDqNTTcNd5HHRDy7qkY5EcUd2LcR8Xi-Y1wbb8cOZnxnLqeirDkuNkULTtR9WsK4zWd4gN7drRZkuD2rRbx8BBlu3q3Gcr2h15hQR043kZSk/s1600/Orange+Chiffon+Cake+.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 277px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567181661842367490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPvy3pMwMOpI7jIMG4P4-tBt2nJGSwPEIDqNTTcNd5HHRDy7qkY5EcUd2LcR8Xi-Y1wbb8cOZnxnLqeirDkuNkULTtR9WsK4zWd4gN7drRZkuD2rRbx8BBlu3q3Gcr2h15hQR043kZSk/s320/Orange+Chiffon+Cake+.jpg" /></a> <div><div><div><div><div><div><div><div><div><div><div><div><span style="font-family:arial;">Orange Chiffon Cake has the flavor of oranges and it is light and fluffy. Orange chiffon cake has sponge like texture because it contains baking powder and liquid fat (in the form of oil).Oil gives this cake a wonderful moist and tender crumb and that keeps the cake soft even when refrigerated. It is easy to make and delicious!!!!!!!!!<br /><br /><strong>Ingredients:<br /></strong>120g All Purpose Flour<br />120g Sugar, powdered<br />1 tsp Baking Powder<br />½ cup oil (vegetable oil or safflower oil)<br />½ tsp vanilla essence<br />½ cup Fresh orange juice<br />1 tsp orange zest<br />2 Eggs <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhfMhFNHtSRFgt883QH9P6pCqtCqgrE0kMhjsYiJ0yZ_OOu0ghJ8FG5g5KxVLxn-gv6TVhJrJY6u0_ie1zIRHihp3ryQrIobufH_7iW570A1B37dIp0e97HKd6wuDtfkNKxhwYTYmj0o/s1600/Orange+Chiffon+Cake+step8.jpg"></a><br /><br /><strong>Preparation:<br /></strong>1. Separate egg white and yolk.<br />2. Beat egg white till it becomes fluffy. </span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtw3Vn46JI0ea3UHa_QY-ssA8qrkOLHRf0n35TBJ88LdZzd4zsDIb0nxvaigNm41fpN8Y7JnYeY5XnfLFozyMUgLJgHfxOsywBII_1CK7tH5BOpTbMVai-_NpSv3MZ3lcrheXASAQWwno/s1600/Orange+Chiffon+Cake+step2.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567181460727418706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtw3Vn46JI0ea3UHa_QY-ssA8qrkOLHRf0n35TBJ88LdZzd4zsDIb0nxvaigNm41fpN8Y7JnYeY5XnfLFozyMUgLJgHfxOsywBII_1CK7tH5BOpTbMVai-_NpSv3MZ3lcrheXASAQWwno/s200/Orange+Chiffon+Cake+step2.jpg" /></a></span></div><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><div>3. In a bowl mix powdered sugar, flour, baking powder and keep it aside. </span><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglH3-kItPji3utDf7o3cSoEl2MSvP5XR2JCEMOAIjMIPeKGGQsrXRRMw11fwbqSCuOAS9HZAtvlxswLVb0XOwaLnUf_eeS3_h7jaH77QqRGXjLBUKwHwoFIy1xp61O7jN7ezXQiHkZaKY/s1600/Orange+Chiffon+Cake+step1.jpg"><img style="WIDTH: 200px; HEIGHT: 155px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567181321716315010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglH3-kItPji3utDf7o3cSoEl2MSvP5XR2JCEMOAIjMIPeKGGQsrXRRMw11fwbqSCuOAS9HZAtvlxswLVb0XOwaLnUf_eeS3_h7jaH77QqRGXjLBUKwHwoFIy1xp61O7jN7ezXQiHkZaKY/s200/Orange+Chiffon+Cake+step1.jpg" /></a><br /><br /></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:arial;">4. To the egg yolk add orange zest, oil, vanilla essence and orange juice. </span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZPL9O26eU_R-Ats5DBdfqiYRNx8Q1kFXTA5xNDc-hAy0Q1YrveHgAYPJzu2h6zEWT27T26NOvT3RVdODA7Y7aUzIZiTz-hTjQ1BlUWnbQYtW5XvlQ1tCxK0U6yUkMfF_DlWTZKkRpPY/s1600/Orange+Chiffon+Cake+step3+a.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567180933845837746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZPL9O26eU_R-Ats5DBdfqiYRNx8Q1kFXTA5xNDc-hAy0Q1YrveHgAYPJzu2h6zEWT27T26NOvT3RVdODA7Y7aUzIZiTz-hTjQ1BlUWnbQYtW5XvlQ1tCxK0U6yUkMfF_DlWTZKkRpPY/s200/Orange+Chiffon+Cake+step3+a.jpg" /></a></span></div><br /><div><span style="font-family:Arial;"></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8VwJlTh2fbih-wBpNt4bfoqxOgzubpXYKZjLdZ7cTqTHaB-1qzq_NPTV5sFmkSgjl1d6goYf-8AOJTP9wEmAaf9pODbSwkA-awSItIOECimIg9L46cxfslextSnSrNdgrjURY4PLxYo/s1600/Orange+Chiffon+Cake+step3+b.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567180738524183282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8VwJlTh2fbih-wBpNt4bfoqxOgzubpXYKZjLdZ7cTqTHaB-1qzq_NPTV5sFmkSgjl1d6goYf-8AOJTP9wEmAaf9pODbSwkA-awSItIOECimIg9L46cxfslextSnSrNdgrjURY4PLxYo/s200/Orange+Chiffon+Cake+step3+b.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGWmGu-3yzAKIA5wvYPOoOJX4qT2kZcdgS8HXeD_fw7OH7YEgk2ydAFx4rvrjYz5bKKxF83k8zQ6Wn1qwxmto-PfzeaSoXTiD1Bx_8Tv90m1Lu6nm5hFwcf66w4ipRrgxklgMjX1tAuE/s1600/Orange+Chiffon+Cake+step3+c.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567180630975008882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGWmGu-3yzAKIA5wvYPOoOJX4qT2kZcdgS8HXeD_fw7OH7YEgk2ydAFx4rvrjYz5bKKxF83k8zQ6Wn1qwxmto-PfzeaSoXTiD1Bx_8Tv90m1Lu6nm5hFwcf66w4ipRrgxklgMjX1tAuE/s200/Orange+Chiffon+Cake+step3+c.jpg" /></a><br /><br /><span style="font-family:arial;">4. Beat till it becomes smooth. </div></div></div><br /><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMNrmsi2dRP_MbRw50iTNnZvjBvk6ZFAkdoMCCfBMUlRjFGMuKUVEXWl4rAtqRXTdGE9EswWYVY61n0OPN2qcpJBWf4po5aEq3iSg8ikkttQCSVyLbT4l9XqtAEe97LjCjJg6ZpQeZrw/s1600/Orange+Chiffon+Cake+step4.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567180474229148338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMNrmsi2dRP_MbRw50iTNnZvjBvk6ZFAkdoMCCfBMUlRjFGMuKUVEXWl4rAtqRXTdGE9EswWYVY61n0OPN2qcpJBWf4po5aEq3iSg8ikkttQCSVyLbT4l9XqtAEe97LjCjJg6ZpQeZrw/s200/Orange+Chiffon+Cake+step4.jpg" /></a><br /></div><br /><div>5. Add this mixture to the sugar flour mixture and mix well. </span></div><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span><br /><div><span style="font-family:arial;"><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3dIvBeafFyiRFTG1-_QTPt0fTpaJTI1BfseTje5FT9G7rOnPkuYNBsdRGwIMdhbSiH2pLjXikPRrVxwR7u8aUrHVuhyqN4aVemx3aB9JNZiThN6YHz_4us_XrET-pO0bH3GTwfAYOP4/s1600/Orange+Chiffon+Cake+step5.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567179912835378130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3dIvBeafFyiRFTG1-_QTPt0fTpaJTI1BfseTje5FT9G7rOnPkuYNBsdRGwIMdhbSiH2pLjXikPRrVxwR7u8aUrHVuhyqN4aVemx3aB9JNZiThN6YHz_4us_XrET-pO0bH3GTwfAYOP4/s200/Orange+Chiffon+Cake+step5.jpg" /></a></div><br /><div></div><div>6. Finally add the egg white to the above mixture and fold gently. </span></div><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik65WqiQnFUBFZav3nJUcM44R4H5x9I4qWoCVJXnMp_l6pAaQeGcMRAWjM-r1_QjL0C2K485lnM6dczM6nYKo94l8LHVYnYSqL-cKuZNwHbT37ErQMjSUm-VODAkof-UP42MVuTHR0pHI/s1600/Orange+Chiffon+Cake+step6.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567179593323574786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik65WqiQnFUBFZav3nJUcM44R4H5x9I4qWoCVJXnMp_l6pAaQeGcMRAWjM-r1_QjL0C2K485lnM6dczM6nYKo94l8LHVYnYSqL-cKuZNwHbT37ErQMjSUm-VODAkof-UP42MVuTHR0pHI/s200/Orange+Chiffon+Cake+step6.jpg" /></a></span></div><br /><div><span style="font-family:arial;">7. Grease the pan with butter and sprinkle flour over it. </span></div><div><span style="font-family:Arial;"></span><br /><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOYryouSCZ8TLRI1vqD9ckiHN1MbuqQMbMArW5WDctmU2s1IGjIAnxC5lp2_6_UWzM5Un_ONMKS90wYymINh2ay1ExXncp7jZVzv0r4nNTX7Pvu6dLAXFXvgXteVNX9o95VDmhjNBkSo/s1600/orange+chiffon+cake+step7.jpg"><img style="WIDTH: 200px; HEIGHT: 186px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567178541937372178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOYryouSCZ8TLRI1vqD9ckiHN1MbuqQMbMArW5WDctmU2s1IGjIAnxC5lp2_6_UWzM5Un_ONMKS90wYymINh2ay1ExXncp7jZVzv0r4nNTX7Pvu6dLAXFXvgXteVNX9o95VDmhjNBkSo/s200/orange+chiffon+cake+step7.jpg" /></a></span><br /><br /><span style="font-family:arial;">8. Pour this mixture to the pan. </span></div><br /><div><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhfMhFNHtSRFgt883QH9P6pCqtCqgrE0kMhjsYiJ0yZ_OOu0ghJ8FG5g5KxVLxn-gv6TVhJrJY6u0_ie1zIRHihp3ryQrIobufH_7iW570A1B37dIp0e97HKd6wuDtfkNKxhwYTYmj0o/s1600/Orange+Chiffon+Cake+step8.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567178000154731746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhfMhFNHtSRFgt883QH9P6pCqtCqgrE0kMhjsYiJ0yZ_OOu0ghJ8FG5g5KxVLxn-gv6TVhJrJY6u0_ie1zIRHihp3ryQrIobufH_7iW570A1B37dIp0e97HKd6wuDtfkNKxhwYTYmj0o/s200/Orange+Chiffon+Cake+step8.jpg" /></a></span><br /><br /><span style="font-family:arial;">9. Preheat the oven at 250 degree C and bake for 50-60 minutes or till the wooden skewer inserted into the center of the cake comes out clean. </span></div><br /><div></div><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5aYOaKuioZ5RAq3uwGFlVqZuYIaUtzwIlhMZVCIW9kBqZ8j2_OoS11oJsS7xX-HPGH2NTtPMJtrirFrp_2MTINSIr7T71Us_oSWfb7CaZ4wtbn_3WOkd9zznE5m8z81ujixajKwKf58/s1600/Orange+Chiffon+Cake+step9.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567177805993745762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5aYOaKuioZ5RAq3uwGFlVqZuYIaUtzwIlhMZVCIW9kBqZ8j2_OoS11oJsS7xX-HPGH2NTtPMJtrirFrp_2MTINSIr7T71Us_oSWfb7CaZ4wtbn_3WOkd9zznE5m8z81ujixajKwKf58/s200/Orange+Chiffon+Cake+step9.jpg" /></a></span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">10. Garnish with icing sugar.</span></div></div></div></div></div></div></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com2tag:blogger.com,1999:blog-3066237528537532823.post-66077463009506829982011-01-07T00:28:00.000-08:002011-01-28T02:09:10.066-08:00Parotta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12KjiKJmMbF-3Yzmfo0cCSdwJVnl02_40GcifhuYCDmSarK6Hav28-8HDw3dIzVUQgiJ2w5DhceCXyBO3x2buypnBQQXJjeHBcmBH96thqQpDkKHIjQHpC2HDKVCE8PPLaWOHtqPa4KE/s1600/parotta+.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567175706694505746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12KjiKJmMbF-3Yzmfo0cCSdwJVnl02_40GcifhuYCDmSarK6Hav28-8HDw3dIzVUQgiJ2w5DhceCXyBO3x2buypnBQQXJjeHBcmBH96thqQpDkKHIjQHpC2HDKVCE8PPLaWOHtqPa4KE/s320/parotta+.jpg" /></a> <div><div><div><div><div><div><div><div><div><div><div><div><span style="font-family:arial;"><strong>Ingredients:<br /></strong>2 cups All Purpose flour (Maida)<br />1 tsp Sugar<br />1/2 tsp salt<br />4 tsp oil<br />A pinch of baking soda<br />Oil for frying and flattening the dough<br />Water to make dough<br /><br /></span><span style="font-family:arial;"><strong>Preparation:<br /></strong>1. Mix flour, sugar, salt, oil and baking soda. </span></div></div></div></div></div></div></div><br /><div><span style="font-family:arial;"></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCBpUUqSDW1KFG4OpRuAlVE8OZGj5Aufc11w6NfVjtAJT16s2WAypUgo-CwTgKapfnMpokUxukG6MRJnGW0ywEQF6X-IKKXo4y7j9Z2SrSyURVm18mpGMeeJHs8ow3hSVG6lEkR2RzM8/s1600/parrota+step1.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567174568236197762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCBpUUqSDW1KFG4OpRuAlVE8OZGj5Aufc11w6NfVjtAJT16s2WAypUgo-CwTgKapfnMpokUxukG6MRJnGW0ywEQF6X-IKKXo4y7j9Z2SrSyURVm18mpGMeeJHs8ow3hSVG6lEkR2RzM8/s200/parrota+step1.jpg" /></span></a></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">2. Add water to the flour mixture and make soft dough. Keep it aside for half an hour.<br />3. Make medium sized balls from the dough. </span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzApsSAiMnKDIBQbesgP2E5dhyu8neXfn7ad44aEtv8BRxBcelzj34OEqDDhRzJ44UfiDUU8ZyXIRywa934TqAtCP4Z-K445CsSTcgAUTme0N6724vL_zupO1I9QdiHTlC_A_MV0jU5zY/s1600/parotta+step2.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567174087443791906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzApsSAiMnKDIBQbesgP2E5dhyu8neXfn7ad44aEtv8BRxBcelzj34OEqDDhRzJ44UfiDUU8ZyXIRywa934TqAtCP4Z-K445CsSTcgAUTme0N6724vL_zupO1I9QdiHTlC_A_MV0jU5zY/s200/parotta+step2.jpg" /></span></a></div><br /><div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">4. Grease the ball with oil and flatten the dough.<br />5. Using a rolling pin roll it as thin as possible.</span></div><br /><div><span style="font-family:arial;"></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZr-bZLlUlJkJGTU1FRVGnH2nJMnt3_RYUNWiVJ2lEy_W8LD2iB4HsCm6niSOm7zx_FJl56k66FS8c7ABMh2DFSuA1iwlrczzrPyYZKpu9G7DMHIJVxrR2OiUdm_4GPRXfeqMZpc-Ecg/s1600/parotta+step3.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567174314275346098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZr-bZLlUlJkJGTU1FRVGnH2nJMnt3_RYUNWiVJ2lEy_W8LD2iB4HsCm6niSOm7zx_FJl56k66FS8c7ABMh2DFSuA1iwlrczzrPyYZKpu9G7DMHIJVxrR2OiUdm_4GPRXfeqMZpc-Ecg/s200/parotta+step3.jpg" /></span></a></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">6. Fold the rolled dough from one side to make pleats.<br /></span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADrLLvyFFHLoKSKHNzMGQez4iDtrBz4wVL2uOBNq-X3_shslMTQvdcNEpcV_lxZQYojacYmSa5Sv3mnKMrP-CdV_c1pOAj_zeCcH9Qk-TXeUove52kMzmJrgr494fElU7xA0Audk-AUg/s1600/parotta+step4.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567173921767222802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADrLLvyFFHLoKSKHNzMGQez4iDtrBz4wVL2uOBNq-X3_shslMTQvdcNEpcV_lxZQYojacYmSa5Sv3mnKMrP-CdV_c1pOAj_zeCcH9Qk-TXeUove52kMzmJrgr494fElU7xA0Audk-AUg/s200/parotta+step4.jpg" /></span></a><span style="font-family:arial;"><br /><br /></span></div><div><div><span style="font-family:arial;">7. Now, starting from one end rotate the pleated dough to make it into a spiral. </span></div><div><span style="font-family:arial;">8. Repeat the same with the other dough and keep aside. </span></div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9gw3pgxvGQtVgLRv0nayI7OC-J4EY1xbeuHAaJCxUU2GzE76PuNLRClXKg8X4HEKmRzj8RBHb52E1AXYI1s3q5BrqP4b1Qnc_Huv2UUi65sslAwW43zgsZZnP4yQeDCvgPUAr4dXbtE/s1600/parotta+step5.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567173715299087906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9gw3pgxvGQtVgLRv0nayI7OC-J4EY1xbeuHAaJCxUU2GzE76PuNLRClXKg8X4HEKmRzj8RBHb52E1AXYI1s3q5BrqP4b1Qnc_Huv2UUi65sslAwW43zgsZZnP4yQeDCvgPUAr4dXbtE/s200/parotta+step5.jpg" /></span></a></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">9. Apply little oil to the spiral dough and roll it to a medium round shape.<br /></span></div><br /><div><span style="font-family:arial;"></div></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjed-vdi45OuoFDR0aFSOQNfJn85WUJ97d2rdXPTAMzhRWs-bRvAYdh8oT3_Xg9UnTMU2J_0C4ZMtDKvBDZdOPT0bpUXK36sKVKGvEjHJRfjZmeHaLxzpKuQuBs4iMvfUDFNModt925yB8/s1600/parotta+step6.1.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567173228498798466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjed-vdi45OuoFDR0aFSOQNfJn85WUJ97d2rdXPTAMzhRWs-bRvAYdh8oT3_Xg9UnTMU2J_0C4ZMtDKvBDZdOPT0bpUXK36sKVKGvEjHJRfjZmeHaLxzpKuQuBs4iMvfUDFNModt925yB8/s200/parotta+step6.1.jpg" /></span></a></div><br /><div><span style="font-family:arial;">10. Heat a pan/ tawa, place the parotta on it. Once the bottom portion is cooked turn and cook the other side (cook till both the sides becomes golden color). </span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApIXmDtj_E0tcjVR4rc8xABhtlT_xKdCJQz9yHqXXEkcGRjgz5GsCiedAz1YGAjdoMTqlBDrY_wzoqFVHg9Z8BiAD-5Ld3-ks-11JcIUi-aB1lEz9QaPgpRcSywhT9f-sfr493judI4M/s1600/parotta+step7.1.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567173036118784498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApIXmDtj_E0tcjVR4rc8xABhtlT_xKdCJQz9yHqXXEkcGRjgz5GsCiedAz1YGAjdoMTqlBDrY_wzoqFVHg9Z8BiAD-5Ld3-ks-11JcIUi-aB1lEz9QaPgpRcSywhT9f-sfr493judI4M/s200/parotta+step7.1.jpg" /></span></a></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">11. Remove the cooked fried parotta from the pan and let cool slightly.<br />12. Using both your hands gently pat the sides of the cooked parottas. </span></div><br /><div><span style="font-family:arial;"></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCALf4ffZwXAV5WifR4iuMFzMRpnXndwb3hSrh3O6X-RYlRMTSqZvcDn8lisaGoToo4j-Qxh2knp5-sCWiWYLzWpEN0Q3eVNhJhJ6CzdQxFYVCNdamJ_xjmzx-o0btES0Y47WKUv_Ehc/s1600/parotta+step8.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 160px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567175370936482434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCALf4ffZwXAV5WifR4iuMFzMRpnXndwb3hSrh3O6X-RYlRMTSqZvcDn8lisaGoToo4j-Qxh2knp5-sCWiWYLzWpEN0Q3eVNhJhJ6CzdQxFYVCNdamJ_xjmzx-o0btES0Y47WKUv_Ehc/s200/parotta+step8.jpg" /></span></a><span style="font-family:arial;"><br /></span><br /><div><div><span style="font-family:arial;">13. Serve with kuruma/ Raita.</span></div></div></div></div></div></div></div></div></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-85336657050626650222010-12-28T01:27:00.003-08:002011-01-18T00:10:33.812-08:00Rum Balls<div>Rum balls are delicious unbaked treats containing, of course, rum.It is made by mixing nuts, dark chocolate, icing sugar, rum and coated with desiccated coconut. Rum balls are easy to make and yummy!!!!!!!!!!<br /><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 271px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5563435054314887650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8WuICFRPYoIjC9zLSkcSMXH50Sg12d0Yd55nO5RMLTU3gFM25OQnIS_rvEYT0uHhYTcHX6rlQTdsSVPUATkxqbWPeTZYxR2MyYIQG5LE0popw4u9Kc146eU2qlg7SzW80NgaG5NERi8/s320/rum+balls.jpg" /> <div><div><div><div><div><div><div><div><div><strong><span style="font-family:arial;">Ingredients:</span></strong></div><div><span style="font-family:arial;">200 g Nuts ,ground coarsely (almonds/ walnuts/ hazelnuts)</span></div><div><span style="font-family:arial;">125 g Butter (room temperature)</span></div><div><span style="font-family:arial;">125 g Icing sugar</span></div><div><span style="font-family:arial;">125 g Dark chocolate</span></div><div><span style="font-family:arial;">4 tsp Rum</span></div><div><span style="font-family:arial;">100 g desiccated coconut</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><div><strong><span style="font-family:arial;"></span></strong> </div><div><strong><span style="font-family:arial;">Preparation:</span></strong></div><div><span style="font-family:arial;">1. Roast the nuts in a non-stick pan till it becomes golden brown and keep it aside. </span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63N36wI1ib8gzzNkVlQfTS4jJ9bduv11PX0wBGjPjJy-I6bpfNOJCbPbEvGQiyKwKXl-GXfgaaMDpCRfsJMHNiQ9mslxYwRkeu4_VfxY2h2RvF0Z2vUyhdnylCZlW-uaGrSLMRC0lBHo/s1600/rum+balls+step1.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 168px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556064167239884578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63N36wI1ib8gzzNkVlQfTS4jJ9bduv11PX0wBGjPjJy-I6bpfNOJCbPbEvGQiyKwKXl-GXfgaaMDpCRfsJMHNiQ9mslxYwRkeu4_VfxY2h2RvF0Z2vUyhdnylCZlW-uaGrSLMRC0lBHo/s200/rum+balls+step1.jpg" /></span></a><span style="font-family:arial;"><br /><br /></span><div><span style="font-family:arial;">2. Beat the butter to a creamy texture. </span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJz29Ynjq-pAemXHEoj_a4ktNShmzyfxDS_4KMqqbKGDD6mr3Jk3mn906JcyCLl3axNpHko1IUK1Dyis_y5oTbg_1TmPId_qIf23x_ZeoqQSev94TS26UkzJxeGvYPEtdrz0ntzqXyEVg/s1600/rum+balls+step2.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 174px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556064098844151602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJz29Ynjq-pAemXHEoj_a4ktNShmzyfxDS_4KMqqbKGDD6mr3Jk3mn906JcyCLl3axNpHko1IUK1Dyis_y5oTbg_1TmPId_qIf23x_ZeoqQSev94TS26UkzJxeGvYPEtdrz0ntzqXyEVg/s200/rum+balls+step2.jpg" /></span></a><span style="font-family:arial;"><br /><br /></span><div><span style="font-family:arial;">3. Melt the chocolate in the microwave to a thick, soft texture.</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVxVgJRVdNBb0mtXaNxkLe9Mn3gtqPyM444q2Awm8rMA2XkNKDp62TQ-V6lgv_8XTcxokLK7L0JYFdu4Ni03SgoqSzdaHkZNQDhkMGZtVhFMiAK0bsf197WvaX1UVQ5sNpN2As3OhrBg/s1600/rum+balls+step3.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 180px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556063914399400498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVxVgJRVdNBb0mtXaNxkLe9Mn3gtqPyM444q2Awm8rMA2XkNKDp62TQ-V6lgv_8XTcxokLK7L0JYFdu4Ni03SgoqSzdaHkZNQDhkMGZtVhFMiAK0bsf197WvaX1UVQ5sNpN2As3OhrBg/s200/rum+balls+step3.jpg" /></span></a><span style="font-family:arial;"><br /><br /></span><div><span style="font-family:arial;">4. Add the melted chocolate to butter and mix well.</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDeue0TelxdMuraGSWccbeyqRzZgl_DhK1htrI2Rkvhug2cEJfsUROVYV7-TVvRFeb7PxB6FrVxMdcD8eWan5QhLLeQIFvTYPc-2C96CKnk_Nk1FpqvhSC1AJm0qdKnoj6ZtHeHFf9KQ/s1600/rum+balls+step4.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 161px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556063841128142226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDeue0TelxdMuraGSWccbeyqRzZgl_DhK1htrI2Rkvhug2cEJfsUROVYV7-TVvRFeb7PxB6FrVxMdcD8eWan5QhLLeQIFvTYPc-2C96CKnk_Nk1FpqvhSC1AJm0qdKnoj6ZtHeHFf9KQ/s200/rum+balls+step4.jpg" /></span></a><span style="font-family:arial;"><br /></span><br /><div><span style="font-family:arial;">5. Add icing sugar, nuts and rum to the above mixture and mix well.</span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinb9wEysZPq9N8OSfI8o84UbdWCChnfldir-Ypon_bhfqDijfUFWGbpOhaS2tYJG1LwJCLSFQCwiaAD-VeRMnxCiIkv2dcjgiNAZj3R9OEOJ4CIj_4P40bigepdqJAcWOVVlvzp8WcWWk/s1600/rum+balls+step5.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 163px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556063737805671810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinb9wEysZPq9N8OSfI8o84UbdWCChnfldir-Ypon_bhfqDijfUFWGbpOhaS2tYJG1LwJCLSFQCwiaAD-VeRMnxCiIkv2dcjgiNAZj3R9OEOJ4CIj_4P40bigepdqJAcWOVVlvzp8WcWWk/s200/rum+balls+step5.jpg" /></span></a><span style="font-family:arial;"><br /><br /></span><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Nt2bH0BdX41Grh7MDRNGKkNAE_EJSPNPknBQTHIs5soMgGbqXbu-Mjkx3PJsR5vxDdKfL1F6JXc_vxDKslY9rytxYhi1df8BLUnEpp8Vf_tenmim0K8SMOnnieqDmKqKRZPCslQFI3U/s1600/rum+balls+step5.1.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556065135531605650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Nt2bH0BdX41Grh7MDRNGKkNAE_EJSPNPknBQTHIs5soMgGbqXbu-Mjkx3PJsR5vxDdKfL1F6JXc_vxDKslY9rytxYhi1df8BLUnEpp8Vf_tenmim0K8SMOnnieqDmKqKRZPCslQFI3U/s200/rum+balls+step5.1.jpg" /></span></a><span style="font-family:arial;"><br /></span><br /><div></div><div><span style="font-family:arial;"></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2M5-mchA7ukEn6Ck2iulRS_PM720OG_NzIcLcXSwlyzvpBAp6uzyWlQVCSz57JCw6DtaXkt5Mj5pSsrjk_aS37Vy2vrSsuR0dAKGFgHdWYOswHcgIoqWK-JUxX0NKMKr33dilyP-ou0/s1600/rum+balls+step6.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556063567226832466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2M5-mchA7ukEn6Ck2iulRS_PM720OG_NzIcLcXSwlyzvpBAp6uzyWlQVCSz57JCw6DtaXkt5Mj5pSsrjk_aS37Vy2vrSsuR0dAKGFgHdWYOswHcgIoqWK-JUxX0NKMKr33dilyP-ou0/s200/rum+balls+step6.jpg" /></span></a><span style="font-family:arial;"><br /></span><br /><div></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">6. Make small balls with the amount of half a tsp and roll it in the desiccated coconut. </span></div><br /><div><span style="font-family:arial;"></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3NVThGpUyP1yKBxaCypE6BJux1g0eqIqlVr0A-IecSJRGQ3iBL_TnU3JxiciECN85CMSLB7ikBPST4w8oGUsoHPGJK4Cwzpk0VZ7rGO9cHhkmcY6wTeUst6EHuJbT-GXTFOQRAEYudo/s1600/rum+balls+step7.jpg"><span style="font-family:arial;"><img style="WIDTH: 200px; HEIGHT: 199px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556063367508106018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3NVThGpUyP1yKBxaCypE6BJux1g0eqIqlVr0A-IecSJRGQ3iBL_TnU3JxiciECN85CMSLB7ikBPST4w8oGUsoHPGJK4Cwzpk0VZ7rGO9cHhkmcY6wTeUst6EHuJbT-GXTFOQRAEYudo/s200/rum+balls+step7.jpg" /></span></a></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><div> </div></div></div></div></div></div></div></div></div></div></div></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-30697809489169695052010-12-28T01:27:00.001-08:002011-01-28T01:44:31.144-08:00Idiyappam Mavu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNCQEzzgy8wEDCa90DaBGbCXWn6NZaZnl9w-bo5j6z158622et8lywCvt8Y-JsrFRnhNf6pNmS3XZxCwCdscZY1rArKWWnEqofsSTK8FTp43oGuW-oPRrpd4P160ZUCDS68eN_gdoKCQ/s1600/idiyappam+mavu.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 254px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559377934518657426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNCQEzzgy8wEDCa90DaBGbCXWn6NZaZnl9w-bo5j6z158622et8lywCvt8Y-JsrFRnhNf6pNmS3XZxCwCdscZY1rArKWWnEqofsSTK8FTp43oGuW-oPRrpd4P160ZUCDS68eN_gdoKCQ/s320/idiyappam+mavu.jpg" /></a><br /><div><span style="font-family:arial;">Preparing idiyappam mavu is similar to preparing rice flour. Only one step is extra that is you have dry roast the flour before you make idiyappams.</span></div><br /><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong>Ingredients:<br /></strong>1 kg Raw rice<br /><br /><strong>Preparation:<br /></strong>1. Wash the rice and soak it for 30 minutes. Drain the rice and spread it on a cloth for shade drying. 2. Grind the rice to a smooth powder using mixer. Take 1 cup at a time and run it and stop in intervals. Too much rice will bog down the motor and cause over-heating.<br />3. Pass it through a sieve to get the fine powder. And grind again until you get the most of your rice into fine powder.<br />4. Heat kadai on a low flame and dry roast the flour.<br />5. Allow it to cool and store it in an air tight container. </span></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-65488141869678384052010-12-28T01:25:00.000-08:002011-01-28T01:43:04.212-08:00Rice flour<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHJ56XbGrRSQILKyo-mPLrCcdnhHlY6RWNBGAqI_ITrtg21Gc43Byxi_Fs11lye2E8w5AqKfkp2pEuA2jOqM3KpjZoW7OxtCUQCoOf5oRyiKHNgnxeT0RNj0QQ0TcDQFWv8VSgTITyUE/s1600/rice+flour.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 258px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559379282347726402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHJ56XbGrRSQILKyo-mPLrCcdnhHlY6RWNBGAqI_ITrtg21Gc43Byxi_Fs11lye2E8w5AqKfkp2pEuA2jOqM3KpjZoW7OxtCUQCoOf5oRyiKHNgnxeT0RNj0QQ0TcDQFWv8VSgTITyUE/s320/rice+flour.jpg" /></a> <div><span style="font-family:arial;"><strong>Ingredients: </strong></span></div><div><span style="font-family:arial;">1 kg Raw rice </span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><strong>Preparation: </strong></span></div><div><span style="font-family:arial;">1. Wash the rice and soak it for 1 hour. Drain the rice and spread it on a cloth for shade drying. </span></div><div><span style="font-family:arial;">2. Grind the rice to a smooth powder using mixer. Take 1 cup at a time and run it and stop in intervals. Too much rice will bog down the motor and cause over-heating. </span></div><div><span style="font-family:arial;">3. Pass it through a sieve to get the fine powder. And grind again until you get the most of your rice into fine powder.</span></div><div><span style="font-family:arial;">4. Store it in an air tight container.<br /></span></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-45287875919846592922010-12-24T00:48:00.000-08:002011-01-28T01:42:40.292-08:00Murukku Mavu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvkGDpy4EaeHOIiwgruBMZvON4MgmHQMrx8ibVlEFcCQvLc1nlzZeoFp_5-Azk1sKD1hZRD9czZJqJun0KfFwPLwEBHkFxyE0HGZK_A-KcgUyxiydK2ZGZmD-0hxuD4Guiyx3HLMZXr0/s1600/murukku+mavu.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559381599091848770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvkGDpy4EaeHOIiwgruBMZvON4MgmHQMrx8ibVlEFcCQvLc1nlzZeoFp_5-Azk1sKD1hZRD9czZJqJun0KfFwPLwEBHkFxyE0HGZK_A-KcgUyxiydK2ZGZmD-0hxuD4Guiyx3HLMZXr0/s320/murukku+mavu.jpg" /></a> <div><p>I love to make murrukku but I always bring flour from my mother when ever i visit to my mom's place. Finally I learnt from her and posting the recipe for u...<br /><br />Ingredients:<br />4 cup Raw rice<br />1 cup Urad dal<br /><br />Preparation:<br />1. Wash the rice and soak it for 30 minutes. Drain the rice and spread it on a cloth for shade drying.<br />2. Dry roast urad dal on low flame till it becomes golden brown color.<br />2. Grind the rice and urad dal to a fine powder using mixer.<br />3. Store it in an air tight container. </p></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-78629910555300580482010-12-24T00:28:00.000-08:002011-01-28T01:42:15.135-08:00Pottu Kadalai Podi/ Fried Gram Dal Powder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ01ZVZ5jxZumRyqKrggGT5kTqjw2IEzho37TVkhBadRJijpCiB7O1q3b5MEOJNeGZFcsd8jkIiDrSY6v2u4-XGY-zNpqd-qot8WA54nkAAQR4URWO7XnJjuKTw2yECXTapgac09H3d-E/s1600/pottu+kadalai+podi.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 292px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559368783529914322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ01ZVZ5jxZumRyqKrggGT5kTqjw2IEzho37TVkhBadRJijpCiB7O1q3b5MEOJNeGZFcsd8jkIiDrSY6v2u4-XGY-zNpqd-qot8WA54nkAAQR4URWO7XnJjuKTw2yECXTapgac09H3d-E/s320/pottu+kadalai+podi.jpg" /></a> Pottu kadalai podi is good for health. You can give to kids when they play for long time...it gives them lots of energy. It is good for health. Also you can use this when you want make pottu kadalai urundai/ laddu.<br /><br />Ingredients:<br />1 cup Pottu Kadalai<br />½-1 cup sugar (according to taste)<br />½-1 tsp Cardamom powder<br /><br />Preparation:<br />1. Grind pottu kadalai and sugar separately to a fine powder.<br />2. Mix sugar, pottu kadalai and cardamom powder.<br />3. Store it in an air tight container.Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com2tag:blogger.com,1999:blog-3066237528537532823.post-15349386939926598072010-12-22T02:04:00.000-08:002010-12-29T03:07:46.538-08:00Pavakkai Puzhi Kolambu ( Bitter Gourd Kolambu)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7c65IBC0NP1eAXSp3RZ82f24rqiCDIVTK1DcXs8jrXfwDsrL9IH3BhtUA-pl3eGg1fGw2cqMMmp4nBfVnqXU9l69z_bTMP0a1w8wKZ7oAcXQ3vAVVyILNO5gpVNpM53RWkpeH8NoG8Y/s1600/pavakai+puzhi+kolambu.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555664167980411122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7c65IBC0NP1eAXSp3RZ82f24rqiCDIVTK1DcXs8jrXfwDsrL9IH3BhtUA-pl3eGg1fGw2cqMMmp4nBfVnqXU9l69z_bTMP0a1w8wKZ7oAcXQ3vAVVyILNO5gpVNpM53RWkpeH8NoG8Y/s320/pavakai+puzhi+kolambu.jpg" /></a><br /><div><span style="font-family:arial;"><strong>Ingredients:</strong></span></div><div><span style="font-family:arial;">200g Pavakkai (Bitter gourd)<br />10 small onions<br />2 Tomatoes<br />½ tsp Fenugreek seeds<br />1 tsp mustard<br />1 tsp Urud Dal<br />2 tsp Sambar powder<br />2 tsp Chilly powder<br />½ tsp Turmeric powder<br />2-3 tsp Tamarind paste<br />4 tsp fresh grated Coconut<br />Few Curry leaves<br />Oil<br />Salt<br /><br /><strong>Preparation:<br /></strong>1. Wash and cut bitter gourd into small round slices.<br />2. Add salt to the bitter gourd and leave it aside for 10-15 minutes.<br />3. Squeeze out all the water from the bitter gourd.<br />4. Heat a tsp of oil in a kadai, add squeezed bitter gourd and saute for 5 minutes on low flame. Keep it aside.<br />5. Grind coconut, half tomato, 4 small onion and sambar powder together to a fine paste.<br />6. Chop the remaining onion and tomato.<br />7. Heat oil in a kadai, add mustard and urud dal.<br />8. Once the mustard starts to splutter add onion, curry leaves and saute till the onion becomes golden brown.<br />9. Add tomato, chilly powder, salt and saute for 2-3 minutes.<br />10. Add bitter gourd, ground paste and saute for a minute.<br />11. Add water and cook it on medium flame for 10 minutes.<br />9. Finally add tamarind paste and cook till the bitter gourd becomes soft and tender.<br />10. Serve hot with white rice.</span></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0tag:blogger.com,1999:blog-3066237528537532823.post-43041423135361981102010-12-13T00:20:00.000-08:002010-12-25T02:25:02.493-08:00Plum Cake/ Fruit Cake/ Christmas Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4HWP2n86lbCvmiSfp235GTButYfEQIpwlOc2qZXEDFDjIa_KqC425_w38Ogh18zYEfsZ0YWhLXZcABKl32G6VXuSNOXc8sASo17U9cGzCDyi82frLPuyxkaCQ5OMaxmZkpAfve59HSs/s1600/plum+cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554562410671705922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4HWP2n86lbCvmiSfp235GTButYfEQIpwlOc2qZXEDFDjIa_KqC425_w38Ogh18zYEfsZ0YWhLXZcABKl32G6VXuSNOXc8sASo17U9cGzCDyi82frLPuyxkaCQ5OMaxmZkpAfve59HSs/s320/plum+cake.jpg" /></a> <div><div><div><div><div><div><div><div><div><div><div><div><div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">Fruit Cake or Plum Cake is commonly known as Christmas cake. Plum Cake is a moist, dark brown cake with plenty of nuts and dried fruits in it. Dry fruits are soaked in rum for several days. It is delicious and tempting!!!<br /><br />I learnt this recipe from my mom's friend, Vasanthi Aunty...She used bake nice cakes. I'm posting the step by step procedure for making plum cake.......<br /><br />Ingredients:<br />350g All Purpose flour<br />450g Butter<br />250g Sugar<br />1½ tsp Baking Powder<br />6 Eggs<br />100g sugar for caramelizing<br />500g Raisins (Black grapes)<br />Rum for soaking<br />150g Dates, chopped<br />100g almonds<br />½ Nutmegs (Jathikka)<br />5 Cloves<br />1 Cinnamon Stick<br />5 Cardamoms<br />1 tsp Sugar<br />½ tsp Salt<br /><br />Preparation:<br />1. Soak raisins and dates in rum for a day/ week/ Month. </span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg43AdQalI_VYN-m0Jz4rGRfxeJn1GRLOhlzgiSNVVGH_ERMAI1hyphenhyphenlHNy_5OzpVPyO24SJ4lPNbqluhY8_l_qa-HzJOVf3OKrEanmc5vcZdJFnEzN6Qf18aaZSo3P-FSZRuSvWvaFIVmM/s1600/plumcake+step1.jpg"><img style="WIDTH: 200px; HEIGHT: 179px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554561805689417138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg43AdQalI_VYN-m0Jz4rGRfxeJn1GRLOhlzgiSNVVGH_ERMAI1hyphenhyphenlHNy_5OzpVPyO24SJ4lPNbqluhY8_l_qa-HzJOVf3OKrEanmc5vcZdJFnEzN6Qf18aaZSo3P-FSZRuSvWvaFIVmM/s200/plumcake+step1.jpg" /></a></span></div><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><div>2. Grind nutmeg, cloves, cinnamon and cardamom to a powder with 1 tsp sugar.<br />3. Caramelizing the sugar:<br />In a heavy vessel add 100g sugar and saute on low heat. Once the sugar melts add little water and mix well. </span></div><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span><br /><div><span style="font-family:arial;"><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjLrZpGRYcVxjkmxwt_ld9CUQzwEDnA0o9lErejD8qAu0_TNprgURMypHG6xYmOMalXcHe6ZGpXQbxxaMOUXO88BwHAeKoksUAxH2ksT7-oQ_Y0veLmO3nbgE7x34WMFYSEaBnzwR4fs/s1600/plumcake+step2.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554561536007386242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjLrZpGRYcVxjkmxwt_ld9CUQzwEDnA0o9lErejD8qAu0_TNprgURMypHG6xYmOMalXcHe6ZGpXQbxxaMOUXO88BwHAeKoksUAxH2ksT7-oQ_Y0veLmO3nbgE7x34WMFYSEaBnzwR4fs/s200/plumcake+step2.jpg" /></a></div><br /><div></div><div>4. Separate egg white and yolks.<br />5. Beat butter and sugar till it becomes creamy. </span></div><div></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoT7k4T65MVM0nups-dT9naEgNWL02F6QVa6gDVIKbo-2NIBnqvqtv3T8cRwTxCU90VokDvUSwpMU9-e12gp-zNxWtSNM6CNLEVp5kin7phKlTgvn8KUVGUeHi2YcT_WUhsiZbi_Kyoms/s1600/plumcake+step3.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554561090059261010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoT7k4T65MVM0nups-dT9naEgNWL02F6QVa6gDVIKbo-2NIBnqvqtv3T8cRwTxCU90VokDvUSwpMU9-e12gp-zNxWtSNM6CNLEVp5kin7phKlTgvn8KUVGUeHi2YcT_WUhsiZbi_Kyoms/s200/plumcake+step3.jpg" /></a></span></div><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span><br /><div><span style="font-family:arial;"><div>6. Add egg yolks one by one to the above mixture and beat till it becomes creamy. </span></div><br /><div></div><div><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqwZsarhgXtgKFJP187WM5l-9ak14I_lCL9J5eUs2VVSUVqP_dTKZjc8IvNHMMmBFOm1LA4Q3Rxs9lKIKPc8-xlvbpCFAsQh6HcCTCMa8BWDUekTZfNv3kuf3FakQAwZM-_ltICuZOy4/s1600/plumcake+step4.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554560835479206914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqwZsarhgXtgKFJP187WM5l-9ak14I_lCL9J5eUs2VVSUVqP_dTKZjc8IvNHMMmBFOm1LA4Q3Rxs9lKIKPc8-xlvbpCFAsQh6HcCTCMa8BWDUekTZfNv3kuf3FakQAwZM-_ltICuZOy4/s200/plumcake+step4.jpg" /></a><br /><br />7. Beat egg white with little salt till it becomes frothy. </span></div></div><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lb8oNiZWv-ekNudJxxaOC8Sg7qaTTYqYz3tnVoeaK32UcS0ZzZ7PBbOht4Gz4mDv6mLqts_n1hWT8NveDeEOWum3W62OhV-a7OHa822MpgRqeGbAiXVypVgFSkFAqsK1_WyC0h9Xn2E/s1600/plumcake+step5.jpg"><img style="WIDTH: 200px; HEIGHT: 159px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554558619700108050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lb8oNiZWv-ekNudJxxaOC8Sg7qaTTYqYz3tnVoeaK32UcS0ZzZ7PBbOht4Gz4mDv6mLqts_n1hWT8NveDeEOWum3W62OhV-a7OHa822MpgRqeGbAiXVypVgFSkFAqsK1_WyC0h9Xn2E/s200/plumcake+step5.jpg" /></a></div><br /><div>8. Add egg white to the butter egg yolk mixture and mix gently. </span></div><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span></div><br /><p><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5fIkJ8l-42S0lisbyvBOoJ2PRwbtr_VhuHtb-uCd3c8IaSXKq2-Us4RneWiLXN9Z1wuzbHUldxCPuuLBxBWKkxhhAZv3w9r_kKZLgmPQHe20IssMicAg_WYKlcDVHXYW4zWeCVMicsU/s1600/plumcake+step6.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554557175308137602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5fIkJ8l-42S0lisbyvBOoJ2PRwbtr_VhuHtb-uCd3c8IaSXKq2-Us4RneWiLXN9Z1wuzbHUldxCPuuLBxBWKkxhhAZv3w9r_kKZLgmPQHe20IssMicAg_WYKlcDVHXYW4zWeCVMicsU/s200/plumcake+step6.jpg" /></a></span></p><p><span style="font-family:arial;"></p><div>9. Mix Flour, baking powder and sieve it to get mixed evenly. </div><br /><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_lFsg6S1riOm2jozFnNjHZky-ZkfQgQib4kKFt5esg7iS7Ue0O5ZWXq6rw1wAAvIRq8OZ6uwFE-xD9eJ9gAOSNk0Xc2nN29zcQ-v9yfrui7Dizeix9HNW-jLA3dA9dt2FGr3LV8F1ag/s1600/plumcake+step8.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554558261353727138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_lFsg6S1riOm2jozFnNjHZky-ZkfQgQib4kKFt5esg7iS7Ue0O5ZWXq6rw1wAAvIRq8OZ6uwFE-xD9eJ9gAOSNk0Xc2nN29zcQ-v9yfrui7Dizeix9HNW-jLA3dA9dt2FGr3LV8F1ag/s200/plumcake+step8.jpg" /></a></div><br /><div>10. Add the flour to the butter egg mixture and mix using a wooden spatula. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuEWa4H3WqdyMj5vZNSyGwbXDzz248cOKkCBHqadiIDd-j3rGM01siAgwix3fAJu9HFytJSGKUMKT6_dYUnKmj5GXs5FEkrbtsBum9FimKQJE_jfuvtA5a2cUk_kdqmAr_TR12VWx3R4/s1600/plumcake+step7.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554556950339085426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuEWa4H3WqdyMj5vZNSyGwbXDzz248cOKkCBHqadiIDd-j3rGM01siAgwix3fAJu9HFytJSGKUMKT6_dYUnKmj5GXs5FEkrbtsBum9FimKQJE_jfuvtA5a2cUk_kdqmAr_TR12VWx3R4/s200/plumcake+step7.jpg" /></a><br /><br /><span style="font-family:arial;">11. Add soaked raisins, dates, ground powder and nuts to the above mixture. Mix well. </span></div><div><br /><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjp59DHEmWWMPiYUQFASDYK4GYbV93X88rbmy9C_5YEDFqCjgdiHidxFXhaXs8NVj7KJVWGPcyW-bAA9JQQ3A9B0ZlmqNnh9FYWtduIqQCJLCZtyumRTXPQsmDvUtguN8NIovqAKJENrg/s1600/plumcake+step9.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554556222146268994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjp59DHEmWWMPiYUQFASDYK4GYbV93X88rbmy9C_5YEDFqCjgdiHidxFXhaXs8NVj7KJVWGPcyW-bAA9JQQ3A9B0ZlmqNnh9FYWtduIqQCJLCZtyumRTXPQsmDvUtguN8NIovqAKJENrg/s200/plumcake+step9.jpg" /></a></span></div><p><span style="font-family:arial;">12. Add caramelized sugar and mix well. </span><br /><br /><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQbP8SbyNmXZHOTD4kRGwi_6y5Hj2rtVgacvFAc7z-8ApVsKAQroXr397jWeM4QMYSQsArUwtObKZzTO698nesrzy0iEbYbJERjNnHJgVckUjdTzUZzb4DWchF0r7ShkleqiiH8KtDBI/s1600/plumcake+step10.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554555046227184514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQbP8SbyNmXZHOTD4kRGwi_6y5Hj2rtVgacvFAc7z-8ApVsKAQroXr397jWeM4QMYSQsArUwtObKZzTO698nesrzy0iEbYbJERjNnHJgVckUjdTzUZzb4DWchF0r7ShkleqiiH8KtDBI/s200/plumcake+step10.jpg" /></a></span><br /></p><div><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuFlhsyn1VuQxobPPYBiMa_4K4rR30PI577XXCfZcmLPMVGYyGzTcaazz3rQNyuHywnYVOIdu5nIz5gW2SUuQGcmQtLVPd1EP8Lk1WA5ZlkPvNsnNjLVEHeTMxltv8Py31CheUYPfDEU/s1600/plumcake+step11.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554554778682024162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuFlhsyn1VuQxobPPYBiMa_4K4rR30PI577XXCfZcmLPMVGYyGzTcaazz3rQNyuHywnYVOIdu5nIz5gW2SUuQGcmQtLVPd1EP8Lk1WA5ZlkPvNsnNjLVEHeTMxltv8Py31CheUYPfDEU/s200/plumcake+step11.jpg" /></a></span><br /><span style="font-family:arial;"><br />13. Grease the pan with butter and sprinkle flour over it.<br />14. Pour this mixture to the pan. </span></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcWYWkY1RBD8u2yWvQ3hOiLXPk89um_BfBljqA7qRvIQ_XqISe7Q9LS3rsppSZ6mtErwDWP0gUfwF8DlphN_VMk1e0fs-kSkMccUiF-13wUkpEF0pLJj8maMR0hu3CEns4uP20_VXCDk/s1600/plumcake+step12.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554554450205773154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcWYWkY1RBD8u2yWvQ3hOiLXPk89um_BfBljqA7qRvIQ_XqISe7Q9LS3rsppSZ6mtErwDWP0gUfwF8DlphN_VMk1e0fs-kSkMccUiF-13wUkpEF0pLJj8maMR0hu3CEns4uP20_VXCDk/s200/plumcake+step12.jpg" /></a><br /></div><div><br /><span style="font-family:arial;">15. Preheat the oven at 250 degree C<br />16. Baking:<br />a. Bake at 250 degree C for 15 minutes.<br />b. Then bake at 200 degree C for 25 minutes.<br />c. Finally bake at 150 degree C for 15-20 minutes or till the toothpick inserted at the centre of the cake comes out clean.<br />17. Allow it to cool and garnish with icing sugar (optional).</span></div></div></div></div></div></div></div></div>Anihttp://www.blogger.com/profile/01283789150156453432noreply@blogger.com0