tag:blogger.com,1999:blog-20825949091621050822024-03-13T19:16:18.164+05:30Bharathi's KitchenBharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-2082594909162105082.post-55587697564500456482019-02-10T11:19:00.002+05:302019-02-10T11:19:26.544+05:30Gobi 65 Restaurant style<div dir="ltr" style="text-align: left;" trbidi="on">
Gobi 65 is one of my favorite starter since my school days. When ever I am with my family in Hotel, I order for sure Gobi 65 or Gobi Manchurian as starter. I tried this recipe with lot of ratio in different mix style and finally got the right ratio to get crispy florets. It is so easy to make and can be served as a side dish or starter or even as a evening snack.<br />
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<i>Preparation time: 15 mins</i><br />
<i>Cooking time: 10 mins</i><br />
<i>Serves: 2 nos</i><br />
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<b>Ingredients</b>:<br />
<br />
Cauliflower florets - 150 gm<br />
All purpose flour/ Maida - 3 tablespoon<br />
Corn flour - 4 tablespoon<br />
Food colour - Red (1 pinch, optional)<br />
Dry curry leaf - 1 tablespoon (crushed)<br />
Coriander leaf - 1 tablespoon (finely chopped)<br />
Red chilli powder - 3/4 teaspoon<br />
Garam Masala - 1/4 teaspoon<br />
Pepper powder - 1 teaspoon<br />
Ginger garlic paste - 1 teaspoon<br />
Water - to mix<br />
Salt - to taste<br />
Oil - to deep fry<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Cut cauliflower into small florets, wash and parboil/ blanch them in boiling water for 1 minute with little salt.<br />
2. Strain water and keep florets aside.<br />
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<a href="https://4.bp.blogspot.com/-vDV2DRSTzdY/XF-6-BLDjEI/AAAAAAAAaJ8/U_QPCyELlAoS0pIhUY3D92zRVHN4RN8FACLcBGAs/s1600/IMG_20181205_142537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-vDV2DRSTzdY/XF-6-BLDjEI/AAAAAAAAaJ8/U_QPCyELlAoS0pIhUY3D92zRVHN4RN8FACLcBGAs/s320/IMG_20181205_142537.jpg" width="240" /></a><br />
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3. In a bowl mix salt, chilli powder, garam masala, ginger garlic paste, curry leaf, coriander leaf, food colour, maida, corn flour, pepper powder to make thick flowing consistency paste by adding water.<br />
4. Now add cauliflower florets into the mix, give nice stir such that each cauliflower is coated with masala and rest them for 10 mins.<br />
5. Heat oil in a large pan and add cauliflower florets one by one in batches and deep fry it.<br />
6. Once the florets cool off, deep fry it again in highly hot oil such that florets remain crispy. Donot over cook, once the sizzling sound vanish off remove florets from oil and put it on paper towel.<br />
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Yummy, spicy, crispy Gobi 65 is ready to be served.<br />
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<b>Tips:</b><br />
<br />
1. Ensure par boiling is done in boiling water and just for one minute, if not cauliflower will be over cooked and turns soggy when it is fried in oil.<br />
2. Sprinkle little chat masala, black salt on gobi 65 while serving. Serve with lime slice and few onion rings.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-29920723544096143792019-02-04T05:15:00.001+05:302019-02-10T01:06:33.383+05:30Instant Tomato Rice - 20 mins<div dir="ltr" style="text-align: left;" trbidi="on">
Tomato rice is the most easy variety rice we can make if we have very less time and cooked rice on hand. This method is very easy and much tasty too. No dry garam masala are used to cook tomato rice and it is old traditional method. With less time and home available ingredients one can instantly prepare this rice. People who are allergic to spicy masala can definitely try this recipe and it can be served with any raita, vadam, or simple potato fry.<br />
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<i>Preparation time: 10 min</i><br />
<i>Cooking time: 10 mins</i><br />
<i>Serves : 2 nos</i><br />
<br />
<b>Ingredients:</b><br />
<br />
Oil - 2 to 3 tablespoon<br />
Mustard - 1 teaspoon<br />
Urad dal - 1 teaspoon<br />
Channa dal - 1 teaspoon<br />
Peanut/Groundnut - 1 tablespoon (roasted)<br />
Cashewnut - 6-10 nos<br />
Garlic - 4 pods(finely chopped)<br />
Onion - 1 (large, finely chopped)<br />
Tomato - 2 (finely chopped)<br />
Green chilli - 1 no (slit into half)<br />
Curry leaf - one sprig<br />
Chilli powder - 3/4 teaspoon<br />
Corainder powder - 1 teaspoon<br />
Garam masala - 1/2 teaspoon<br />
Turmeric powder - 1/4 teaspoon<br />
Coriander leaf -1 tablespoon(finely chopped)<br />
Cooked rice - 1 cup<br />
Salt - to taste<br />
Sugar -1/4 teaspoon<br />
Water - 1/4 cup<br />
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<b>Preparation Method:</b><br />
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1. Pressure cook raw rice with little salt and few drops of oil for 3 whistles.<br />
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2. Heat oil in a large pan and add mustard seeds, once it splutter add urad dal, channa dal, cashewnut, groundnut and saute well.<br />
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3. Add garlic,onion, green chilli, curry leaf and saute well until onion turns translucent. Add finely chopped tomatoes , sugar and cook well until tomato turns mushy.<br />
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4. Sprinkle all masala powder such as turmeric powder, chilli powder, garam masala, coriander powder with needed salt to the onion tomato gravy and give a nice stir. Add 1/4 cup of water to it, mix well, cover the pan with lid and allow the gravy to cook well until raw smell of masala vanish off in low flame.<br />
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5. Once oil separates the side of gravy, add finely chopped coriander leaf and switch off the flame.<br />
6. Mix needed gravy to cooked rice and sprinkle little salt to it as per taste.<br />
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Yummy, instant and easy Tomato rice is ready to be served. Serve with any potato fry, soya chunk fry or yam fry.<br />
<br />
<b>Tips:</b><br />
<br />
1. This gravy can be refrigerated for a week and can be served with dosa, idly too.<br />
2. Always use gingelly oil to cook this gravy as it gives good taste.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-20216739137269042662019-01-31T06:03:00.000+05:302019-01-31T06:07:42.047+05:30SoyaChunks Fry/ Meal maker Fry<div dir="ltr" style="text-align: left;" trbidi="on">
Soya chunks fry/ Meal maker fry is rich in protein and best alternative for vegetarian as protein substitute. I ate this as a sidedish in my friend Deepa's house,one fine noon along with Sambar rice. She prepared it so yummy and I tried the same at my home. It turns out so good and goes well with Sambar rice and Rasam rice.<br />
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<i>Preparation time: 10 mins</i><br />
<i>Cooking time: 15 mins</i><br />
<i>Serves: 2 nos</i><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
Onion - 2 finely chopped<br />
Tomato - 2 finely chopped<br />
Ginger - 2 inch piece (finely chopped)<br />
Garlic - 4 pods (finely chopped)<br />
Soya chunks - 1/4 cup<br />
Chilli powder - 3/4 teaspoon<br />
Coriander powder - 1 teaspoon<br />
Turmeric powder - 1/2 teaspoon<br />
Garam Masala - 1/2 teaspoon<br />
Coriander leaf - 2 tablespoon<br />
Mustard seeds - 1 teaspoon<br />
Urad dal - 1 teaspoon<br />
Oil - 2 tablespoon<br />
Salt - to taste<br />
Water - to boil soya chunks<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Boil soya chunks in water with little salt for 10-15 mins until it turns soft. Filter and squeeze water form soya chunks. Split each one of it into 2 and keep aside.<br />
2. Heat oil in a kadai and add mustard seeds, once it splutter add urad dal, ginger, garlic, finely chopped onion and saute it medium flame, until onion turns translucent colour.<br />
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3. Add chopped tomatoes, salt, turmeric powder and mix well until tomatoes turns mushy.<br />
4. To the onion tomato mixture, add chilli powder, garam masala, coriander powder and saute well by adding 3 tablespoon of water and allow the mixture to boil in low flame, until raw smell of masala vanish off and oil leaves the side of masala .<br />
5. Add boiled and split soya chunks to onion tomato gravy and mix well such that each chunks is coated with masala. In a low flame, allow soya chunks to fry well in masala and turns completely dry.<br />
6. Finally garnish with chopped coriander leaf and switch off the flame.<br />
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Yummy, spicy Mealmaker fry is ready to be served. It can be served with sambar rice or rasam rice an alternative for potato fry :) </div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-4108009782320447622019-01-24T22:42:00.000+05:302019-01-24T22:42:17.565+05:30Chickpeas sundal/ Kondaikadalai Sundal<div dir="ltr" style="text-align: left;" trbidi="on">
Navarathri is one of the important festival celebrated almost all over India. Though people celebrate this festival in different ways, main concept is to worship Goddess Durga, Lakshmi and Saraswathi. My mom used to keep Kolu and invite people everyday. Girl children dress up well and used to celebrate this festival for all 9 days. Everyday different variety of food is prepared and offered to God. All nine days, they make different prasadam such as Sundal, sakarai pongal, pulihora , etc... Today lets see one Sundal "Chickpeas Sundal", more healthy and very easy to make. This sundal got published in <a href="https://www.vikatan.com/sakthivikatan/2018-oct-23/readers-page/144902-navaratri-naivedyam-recipes.html#art_fd_block144902" target="_blank">Sakthi Vikatan october 2018</a>.<br />
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Sundal is enrich of high protein and can be given on daily or alternative basis to children and elderly people.<br />
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<b>Ingredients for Sundal:</b><br />
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Chickpeas - 1/2 cup (Soaked for 8 hours)<br />
Sundal powder - 2 tablespoon<br />
Dry red chilli - 1 no<br />
Salt - to taste<br />
Curry leaf - 1 prig<br />
Gingelly oil - 2 teaspoon<br />
Water - to boil chickpeas(~ 2 cups)<br />
Mustard seeds - 1 teaspoon<br />
Urad dal - 1/2 teaspoon (split)<br />
Hing - 1/4 teaspoon<br />
Grated coconut - 2 tablespoon<br />
<br />
<b>Ingredients for Sundal powder:</b><br />
<br />
Corriander seeds - 2 tablespoon<br />
Dry red chilli - 5 nos<br />
Channa dal - 2 tablespoon<br />
<b><br /></b>
<b>Preparation Method:</b><br />
1. Dry roast all the ingredients given for making Sundal powder and grind it to coarse powder.<br />
2. Wash and soak chickpeas/channa over night for 8 hours.<br />
3. Pressure cook soaked channa with water and little salt approximately for 8-10 whistles.<br />
4. Heat oil in a kadai and add mustard seeds, when it splutter add urad dal,red chilli, hing, curry leaves and cooked channa.Now sprinkle sundal powder and needed salt. Mix well on medium-low flame.<br />
5. Finally add grated coconut and just mix twice or thrice and switch off the flame.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-59735833635375014532019-01-24T19:45:00.000+05:302019-01-24T19:45:05.740+05:30VenPongal - 20 mins quick breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
One of the most common breakfast in South India is VenPongal. This recipe is made during Navarathri to goddess as prasadam. I used to make this recipe in a little different way, so that aroma and taste of seasoning is mixed throughout.<br />
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<i>Preparation time: 5 mins</i><br />
<i>Cooking time: 15 mins</i><br />
<i>Serves: 2 nos</i><br />
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<b>Ingredients:</b><br />
<br />
Rice - 3/4 cup<br />
Moong dal - 1/4 cup<br />
Ghee - 2 tablespoon<br />
Jeera - 3/4 teaspoon<br />
Black pepper - 3/4 teaspoon (semi crushed)<br />
Curry leaf - 1 sprig<br />
Asafoetida - 1/4 tablespoon<br />
Ginger - 1 teaspoon (finely chopped)<br />
Green chilli - 1 (finely chopped)<br />
Oil - 1 teaspoon<br />
Salt - to taste<br />
Water - 4 cups<br />
Cashewnut - 10 nos<br />
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<b>Preparation Method:</b><br />
<b><br /></b>
1. Wash rice and dal together in water for 3 to 4 times and keep aside.<br />
2. Heat ghee in a pressure pan and fry cashewnuts and keep aside.<br />
3. To the same pan add oil and saute jeera, pepper, curry leaf, ginger, green chilli and asafoetida.<br />
4. Add washed rice, dal, water and needed salt to the pressure pan and mix well.<br />
5. Close lid of pressure pan and pressure cook for 4 to 5 whistles.<br />
6. Once pressure vanish off, add fried cashews and mix well.<br />
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Yummy, tasty and aromatic Pongal is ready to be served.<br />
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Serve VenPongal with coconut chutney and sambar.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-38598826638973731492019-01-24T17:39:00.001+05:302019-01-24T17:39:24.534+05:30Gobi Manchurian Dry - Restaurant style<div dir="ltr" style="text-align: left;" trbidi="on">
Most famous and common starters among Indians is Gobi Manchurian. It's been so long I have tasted this recipe. It was so surprise when barer said, we have good all time starter Gobi Manchurian in our restaurant and our chef prepares well, in no minute we ordered it. Yup in Germany hardly we can taste fancy Indian starters and soup.<br />
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I myself have done this many time in India, but never before here. This Newyear (2019) was a good start with home made Gobi manchurian. I remember my college days with my dad. Whenever I ask Fried rice or cashew pulao, he gets me along with Gobi manchurian. How tasty I do cook, still what ever my father got for me is special and tasty :), enriched with all his love.<br />
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<i>Preparation time: 20 mins</i><br />
<i>Cooking time: 20 mins</i><br />
<i>Serves : 4 nos</i><br />
<i>Cuisine: Indo- chinese</i><br />
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<b>Ingredients:</b><br />
<br />
<b>For Gobi Manchurian:</b><br />
<br />
Cauliflower florets - 1 cup<br />
Pepper - 2 teaspoon<br />
Salt - to taste<br />
Cornflour - 3 table spoon + 1 teaspoon<br />
Maida - 3 table spoon +1/2 teaspoon<br />
Water - to mix<br />
Oil to Fry<br />
<br />
<b>For Gravy:</b><br />
<br />
Oil - 2 tablespoon<br />
Spring onion chopped - 2 tablespoon<br />
Green chilli chopped - 2 teaspoon<br />
Garlic chopped - 4 teaspoon<br />
Ginger chopped - 2 teaspoon<br />
Capsicum chopped - 2 tablespoon<br />
Onion - 1 finely chopped<br />
Soya sauce - 3 teaspoon<br />
Chilli sauce - 2 teaspoon<br />
Tomato sauce - 3 teaspoon<br />
Sugar - 1/2 teaspoon<br />
Pepper - 1 teaspoon<br />
Cornflour - 2 teaspoon<br />
Salt to taste<br />
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All ingredients for gravy should be finely chopped.<br />
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<b>Preparation Method:</b><br />
<br />
1. Cut cauliflower into small florets. Boil water with little salt in a pan. To the boiled water, add cauliflower florets for one minute, par boil, strain and keep aside.<br />
2. In a mixing bowl, add corn flour and maida 3 tablespoon, salt, pepper and needed water to make thick batter (bajji consistency).<br />
3. Add cauliflower florets to this mix and stir well to ensure the batter is coated well to each florets. Now add 1/2 teaspoon of maida and cornflour to it and mix well.<br />
4. Heat oil in pan and fry cauliflower florets, batch by batch. Allow the florets to cool down and deep fry again in very hot oil and keep aside.It helps florets to be crispy and oil free.<br />
5. In a separate sauce pan, heat 2 tablespoon of oil for preparing gravy.<br />
6. Add finely chopped garlic. Saute it until it turns golden brown.<br />
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<a href="https://3.bp.blogspot.com/-LUkM82dBFNI/XEmqldUXOTI/AAAAAAAAaAQ/oX-nVkB9XXgJNjRl618Jl8hS2unWJLPZgCLcBGAs/s1600/step2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="240" data-original-width="320" src="https://3.bp.blogspot.com/-LUkM82dBFNI/XEmqldUXOTI/AAAAAAAAaAQ/oX-nVkB9XXgJNjRl618Jl8hS2unWJLPZgCLcBGAs/s1600/step2.jpg" /></a><br />
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7. Add green chillies, onion, ginger one by one and saute all until onion turn transparent.<br />
8. Finally add capsicum and saute it. All vegetables will turn crispy once sauted. Now add soya sauce, chilli sauce, tomato sauce, pepper and mix well.<br />
9. Add pinch of salt and sugar to the gravy.<br />
10. In a small bowl prepare cornflour paste by mixing cornflour and water to thin consistency. Add this cornflour mixture to gravy and stir well in low flame.<br />
<br />
<a href="https://3.bp.blogspot.com/-zvsbOIv0qGY/XEmqnuiUG5I/AAAAAAAAaAU/gRUW7xmP-josq_igcKsRblR-8dD2bk5rgCLcBGAs/s1600/step%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="240" data-original-width="320" src="https://3.bp.blogspot.com/-zvsbOIv0qGY/XEmqnuiUG5I/AAAAAAAAaAU/gRUW7xmP-josq_igcKsRblR-8dD2bk5rgCLcBGAs/s1600/step%2B3.jpg" /></a><br />
<br />
11. Once the gravy thickens, add the fried florets into gravy and mix it, such that all florets are coated well with gravy.<br />
12. Now Finally add chopped spring onion and mix it.<br />
13. Serve it in a platter as starter.<br />
<br />
<b>Tips:</b><br />
<br />
1. Ensure florets are deep fried twice to maintain crispy and oil free.<br />
2. Use only thick soya sauce. Since soya sauce is added, ensure salt is added less in gravy.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-62753374008016490812019-01-10T14:20:00.000+05:302019-01-10T14:20:16.360+05:30Roasted Red Capsicum Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
Capsicum chutney is one my most favourite chutney. I love to have it along with soft and hot idli's or dosa. It's been long since I made this chutney, my sister reminded me few days back and then I made this chutney yesterday. Capsicum generally have more nutritious value, contains vitamin c more than orange fruit and vitamin B6. Also it is one of the best anti oxidant. I have already posted how to make <a href="https://bharathiskitchen.blogspot.com/2016/11/capsicum-chutney.html" target="_blank">green capsicum chutney</a>. This red capsicum chutney slightly varies from previous one and it is so appealing and tempts to eat.<br />
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<a href="https://2.bp.blogspot.com/-UxbrY-Ku3hw/XDcGnFTJqXI/AAAAAAAAZ7g/BTgofJ32P2wjgx0_Jl3LLRvq9NUsXTGVwCLcBGAs/s1600/Red%2Bcapsicum%2Bchutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://2.bp.blogspot.com/-UxbrY-Ku3hw/XDcGnFTJqXI/AAAAAAAAZ7g/BTgofJ32P2wjgx0_Jl3LLRvq9NUsXTGVwCLcBGAs/s320/Red%2Bcapsicum%2Bchutney.jpg" width="320" /></a></div>
<br />
<b>Ingredients:</b><br />
<br />
Red capsicum -1 no (diced into cubes, large)<br />
Onion -1 (sliced, large)<br />
Garlic cloves - 3 nos<br />
Green chilli - 1 nos(slit)<br />
Red chilli - 3 nos<br />
Curry leaves - few<br />
Asafoetida - 1 teaspoon<br />
Oil - 2 tablespoon<br />
Salt - to taste<br />
Tamarind paste - 1 teaspoon<br />
<br />
<b>Seasoning:</b><br />
<br />
Oil - 1 teaspoon<br />
Curry leaves- few nos<br />
Red chilli -1 no<br />
Mustard - 1 teaspoon<br />
Urad dal (split)- 1 teaspoon<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Heat 2 tablespoon oil in kadai and add garlic, green chilli, red chilli, onion, curry leaves and capsicum one after other and saute it in medium flame around 5 mins.<br />
2. Finally add tamarind paste, asafoetida and saute it for a minute and then switch off the flame.<br />
3. Allow the mixture to cool down.<br />
4. Once the above mixture completely cools off, add it to blender and make fine paste with needed salt.<br />
5. In a separate kadai heat 2 teaspoon oil and add red chilli, mustard seeds, once it splutter add urad dal, curry leaf and switch off the flame.<br />
6. Add above seasoning to chutney.<br />
<br />
Capsicum chutney is ready to be served. You can serve this with Idli and all types of dosa. Without seasoning you can use this chutney for sandwich.<br />
<br />
<b>Tips:</b><br />
<br />
1. Roasted red capsicum always give good taste.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-68195578334020280882019-01-06T22:24:00.000+05:302019-01-06T22:25:35.309+05:30Masala Tea / Masala Chai<div dir="ltr" style="text-align: left;" trbidi="on">
Masala chai is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in the Indian subcontinent, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses.<br />
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<br />
I generally love consuming this tea during winter, the aroma of tea add additional favour to tea. It cures cold as it contain needed spices.<br />
<br />
<i>Cooking time: 20 mins</i><br />
<i>Serves : 2 nos</i><br />
<br />
<b>Ingredients:</b><br />
<br />
Dry ginger - 2 pieces<br />
Green cardamom - 1 teaspoon<br />
Black pepper - 1/2 teaspoon<br />
Gloves - 1 teaspoon<br />
Cinnamon stick - 2 nos<br />
Nutmeg - 1/8 portion<br />
Tea dust - 2 teaspoon<br />
Sugar - to taste<br />
Milk - 1 1/2 cup<br />
Water - 1 cup<br />
<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Dry roast green cardamom, black pepper, gloves, cinnamon stick until nice aroma arises.<br />
2. Blend the roasted ingredient along with dry ginger and nutmeg into fine powder.<br />
3. Boil water in a tea pan, add tea dust and one spoon of blended masala and boil well.<br />
4. Separately boil milk and add it to the tea pan. Allow tea to boil well once and filter it.<br />
5. Add needed sugar and serve Masala Tea with evening snack.<br />
<br />
<b>Tips:</b><br />
<br />
1. Always prepare tea masala fresh and prepare tea.<br />
2. Always boil milk and add it to tea masala.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com1tag:blogger.com,1999:blog-2082594909162105082.post-92135079544520073022018-10-23T18:30:00.001+05:302018-10-24T22:15:07.661+05:30Rava Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
In SouthIndia, Pongal is one of the common breakfast which rich in protein and good filler too. As a variety I used to make rava pongal, which is different in taste and quite simple to make. I referred chef Damu´s sir procedure and measurements. It came out so perfect. Even person who is not fond of rava upma will surely like this.<br />
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<br />
<i>Preparation time: 5 mins</i><br />
<i>Cooking time: 25 mins</i><br />
<i>Serves : 2 nos</i><br />
<br />
<b>Ingredients:</b><br />
<br />
Sooji / Rava -1/2 cup<br />
Moong dal -1/4 cup<br />
Water - 2 1/4 cup<br />
Hing - 1/2 teaspoon<br />
Salt - to taste<br />
Ghee - 1 tablespoon<br />
<br />
<b>To temper :</b><br />
<br />
Ghee -1 tablespoon<br />
Curry leaves - 1 prig<br />
Cumin seeds - 1 teaspoon<br />
Black pepper - 1 teaspoon<br />
Cashewnut - 10 nos<br />
Ginger - 2 teaspoon (chopped)<br />
Green chilli - 2 nos (finely chopped)<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Dry roast moong dal until nice aroma wafts and turns slight golden brown. Wash and pressure cook roasted moongdal for 3 whistles by adding 3/4 cup water. ( Always dal: water is 1:3 ratio)<br />
2. Dry roast rava in a seperate pan and keep aside.<br />
3. Once dal is cooked, mash well and add another 1 1/2 cup of water and allow to boil by adding required salt and hing.<br />
4. In another pan, add ghee and temper black pepper, ginger, cumin seeds, cashew nut, green chilli and curry leaves.<br />
5. Add roasted rava to the liquid dal and gently mix. Ensure no lumps are formed. Maintain flame in medium -low and stir well.<br />
6. Add tempering to the rava dal mixture and finally add lavish amount of ghee to it. Just give a mix and switch off the flame.<br />
<br />
Yummy, aromatic, tasty rava pongal is ready to be served. Serve it with sambar or coconut chutney.<br />
<br />
<b>Tips:</b><br />
<br />
1. Always dal: water ratio is 1:3. Similarly rava:water ratio is 1:3.<br />
2. Add tempering to dal liquid before adding rava. This even enhances good taste.<br />
3. I generally use semi crushed pepper, this increases taste and aroma of rava pongal. </div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-79986129424950413762018-10-21T23:06:00.001+05:302018-10-21T23:06:39.064+05:30Verkadalai Sundal /Nilakadalai Sundal/Peanut sundal<div dir="ltr" style="text-align: left;" trbidi="on">
Navarathri is one of the important festival celebrated almost all over India. Though people celebrate this festival in different ways, main concept is to worship Goddess Durga, Lakshmi and Saraswathi. My mom used to keep Kolu and invite people everyday. Girl children dress up well and used to celebrate this festival for all 9 days. Everyday different variety of food is prepared and offered to God. All nine days, they make different prasadam such as Sundal, sakarai pongal, pulihora , etc... Today lets see one Sundal "Verkadali Sundal", more healthy and very easy to make. This sundal got published in <a href="https://www.vikatan.com/sakthivikatan/2018-oct-23/readers-page/144902-navaratri-naivedyam-recipes.html#art_fd_block144902" target="_blank">Sakthi Vikatan</a> october 2018.<br />
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<br />
<b>Ingredients:</b><br />
<b><br /></b>
Raw peanuts - 1/2 cup (Soaked for 8 hours)<br />
Dry red chilli - 3 nos<br />
Salt - to taste<br />
Curry leaf - 1 prig<br />
Gingelly oil - 2 teaspoon<br />
Water - to boil peanuts (~ 2 cups)<br />
Mustard seeds - 1 teaspoon<br />
Hing - 1/4 teaspoon<br />
Chilli powder - 1/4 teaspoon<br />
Grated coconut - 2 tablespoon<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Wash and soak raw peanuts over night for 8 hours.<br />
2. Pressure cook soaked peanuts with water and little salt approximately for 5-6 whistles.<br />
3. Heat oil in a kadai and add mustard seeds, when it splutter add red chilli, hing, curry leaves and chilli powder. Ensure flame is low when chilli powder is added, else it get burnt. Now add cooked peanuts and needed salt. Mix well on medium-low flame.<br />
4. Finally add grated coconut and just mix twice or thrice and switch off the flame.<br />
<br />
Yummy tasty and healthy peanut sundal is ready to be served.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-55163837841575501322018-10-03T23:48:00.001+05:302018-10-03T23:48:22.092+05:30Cream of Broccoli Soup<div dir="ltr" style="text-align: left;" trbidi="on">
Creamy Broccoli soup is perfect for chilly weather. Broccoli is rich in magnesium, zinc and Iron. The best anti oxidant vegetable, which can be consumed by all who are in paleo, vegan diet. When I tried this soup, it really taste super. It is a filler soup similar to <a href="http://bharathiskitchen.blogspot.com/2018/08/yellow-pumpkin-soup.html" target="_blank">yellow pumpkin soup</a>.<br />
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<br />
<i>Preparation time: 20 mins</i><br />
<i>Cooking time: 25 mins</i><br />
<i>Serves : 4 nos</i><br />
<br />
<b>Ingredients:</b><br />
<b><br /></b>
Broccoli - 1 whole pack (Chopped)<br />
Onion - 1 (thinly sliced)<br />
Green chilli - 1 no (slit)<br />
Capsicum - 1/4 cup (diced)<br />
Butter - 2 tablespoon<br />
Salt - to taste<br />
Cinnamon powder - 1 teaspoon<br />
Coconut milk - 1 pack (200 ml)<br />
Water - to boil<br />
Garlic cloves - 2 pods<br />
White pepper powder- to taste<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Dice and wash broccoli well with warm water.<br />
2. In a pressure cooker add diced broccoli, onion, chilli, capsicum, butter, salt, garlic and required water and pressure cook for 3 whistles.<br />
3. Once pressure is released, strain vegetables and allow them to cool off.<br />
4. In a mixer blend boiled vegetables to fine paste. Add this fine paste to strained water.<br />
5. Allow the mixture to boil and add required water, salt, pepper, butter and cinnamon powder. Adjust consistency and taste.<br />
6. Finally add coconut milk or fresh cream and allow to boil once.<br />
<br />
Most healthy, tasty and creamy soup is ready to serve. Serve with roasted pumpkin seeds and bread.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-34679891726963988982018-09-11T22:52:00.002+05:302019-01-24T20:20:08.343+05:30SambaKodhumai Rava Kesari<div dir="ltr" style="text-align: left;" trbidi="on">
Samba rava kesari is so simple to make and it can be offered to god as prasadham during fasting days such as varalakshmi pooja, one day on navarathri. My mom used to make this recipe on festival days and it taste so good.<br />
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<i>Preparation time: 5 mins</i><br />
<i>Cooking time: 25 mins</i><br />
<i>Serves: 4 nos</i><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
Samba Rava/Broken wheat - 1/2 cup (fine rava)<br />
Water - 2 cup<br />
Sugar - 1 cup<br />
Ghee - 2 tablespoon<br />
Cashewnut - 10 nos<br />
Reisin - 10 nos<br />
Elachi powder - 1/4 teaspoon<br />
Kesari powder - 1 pinch<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Heat 1 tablespoon of ghee in a pan and fry cashewnuts and reisin. Once fried, keep it aside.<br />
2. To the left over ghee, roast samba rava in medium - low flame.<br />
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<a href="https://2.bp.blogspot.com/-cxJUgQ5VlZk/W5f1QB9SXrI/AAAAAAAAZHk/TA--T8Mk3RoMwvir_NAo50IGB1Wj5drAwCLcBGAs/s1600/IMG_20180819_180408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-cxJUgQ5VlZk/W5f1QB9SXrI/AAAAAAAAZHk/TA--T8Mk3RoMwvir_NAo50IGB1Wj5drAwCLcBGAs/s320/IMG_20180819_180408.jpg" width="240" /></a><br />
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3. Once rava is roasted, add 2 cups of water and allow it to boil by closing a lid in low flame. stir in between to ensure rava is not burnt.<br />
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<a href="https://2.bp.blogspot.com/-G02g-GingAA/W5f1P8pzP8I/AAAAAAAAZHg/lldVbJIvZTsMuHa6hijw0ALwutjYCqYVQCLcBGAs/s1600/IMG_20180819_180830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-G02g-GingAA/W5f1P8pzP8I/AAAAAAAAZHg/lldVbJIvZTsMuHa6hijw0ALwutjYCqYVQCLcBGAs/s320/IMG_20180819_180830.jpg" width="240" /></a><br />
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4. Once all water is observed, add sugar, elachi powder and kesari color to it. Keep stirring in medium flame.<br />
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<a href="https://2.bp.blogspot.com/--lqVZtAdcuI/W5f1YEAPZaI/AAAAAAAAZHw/FCyzz0G7bWsJUyeJSKy18ikLnp5hI2qJACLcBGAs/s1600/IMG_20180819_181853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/--lqVZtAdcuI/W5f1YEAPZaI/AAAAAAAAZHw/FCyzz0G7bWsJUyeJSKy18ikLnp5hI2qJACLcBGAs/s320/IMG_20180819_181853.jpg" width="240" /></a><br />
<br />
5. Once kesari consistency is attained, add roasted cashewnuts and reisin and mix well. Switch off the flame.<br />
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<a href="https://2.bp.blogspot.com/-9bOMo57exo8/W5f1YceFhRI/AAAAAAAAZH0/GnIiBu5EMZwQW6YjOYCgwRpD9RGuDYvBgCLcBGAs/s1600/IMG_20180819_183132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-9bOMo57exo8/W5f1YceFhRI/AAAAAAAAZH0/GnIiBu5EMZwQW6YjOYCgwRpD9RGuDYvBgCLcBGAs/s320/IMG_20180819_183132.jpg" width="240" /></a><br />
<br />
<b>Tips:</b><br />
<br />
1. If broken wheat is not tiny, then in a mixer blend it to fine rava by operating the mixer in ripper mode.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-60937210161830839012018-08-23T16:55:00.004+05:302018-08-23T16:55:51.388+05:30Killu Vathal/Vengaya vathal<div dir="ltr" style="text-align: left;" trbidi="on">
Killu vathal is one of my favourite vathal as it taste too yummy similar to javarisi vathal. I still remember my grandmother used to make it during my summer holidays in her home cuddalore. I love her passion in making it and her patience. I tried making it in least quantity and in batches. It came out so good and taste really yummy. Small onion is the secret behind this recipe. This vathal goes well with sambar rice and variety rice. It is really very easy to make and you can store for longer days with no added preservative.<br />
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<b>Ingredients:</b><br />
<br />
Idly Rice /Boiled Rice - 2 cup<br />
Green Chilli - 3 nos<br />
Shallots /Small onion - 150 gm<br />
Salt - to taste<br />
Cumin seeds - 1 teaspoon<br />
Hing - 1 teaspoon<br />
Water - 12 cups + to grind<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Wash and soak Idly rice for 4 hours to 6 hours.<br />
<br />
<a href="https://2.bp.blogspot.com/-1Ywp4ViyWhM/W36Xq6hAB_I/AAAAAAAAY6c/HooQabStth4xA1Ky-wlZuXUiq3LQt7gsQCLcBGAs/s1600/IMG_20180819_100953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-1Ywp4ViyWhM/W36Xq6hAB_I/AAAAAAAAY6c/HooQabStth4xA1Ky-wlZuXUiq3LQt7gsQCLcBGAs/s320/IMG_20180819_100953.jpg" width="240" /></a><br />
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2. Wash and peel the skin of small onion and chop it finely. Add or reduce small onion according to your taste.<br />
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<a href="https://1.bp.blogspot.com/-j-A9ZmBwtoM/W36X9LylZSI/AAAAAAAAY64/On92sG3Pn1Mq3Qo7eq8ugZ_NISiQv_L0wCLcBGAs/s1600/IMG_20180819_110404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-j-A9ZmBwtoM/W36X9LylZSI/AAAAAAAAY64/On92sG3Pn1Mq3Qo7eq8ugZ_NISiQv_L0wCLcBGAs/s320/IMG_20180819_110404.jpg" width="240" /></a><br />
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3. In a mixer grinder, add soaked rice, green chilli, cumin seeds, hing, salt and grind it to fine paste.<br />
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<a href="https://4.bp.blogspot.com/-yZCsWC70K-U/W36XsShyf-I/AAAAAAAAY6g/183nFSXVtIgzvgojZh_Y8CsRzFoWHHJDgCLcBGAs/s1600/IMG_20180819_101606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-yZCsWC70K-U/W36XsShyf-I/AAAAAAAAY6g/183nFSXVtIgzvgojZh_Y8CsRzFoWHHJDgCLcBGAs/s320/IMG_20180819_101606.jpg" width="320" /></a><br />
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4. In a thick bottom pan / kadai, add 12 cups of water (for one cup of rice - 6 cup of water) and needed salt. Allow it to boil and reduce it to low flame. Now add the grounded paste to the boiling water and keep stirring.<br />
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<a href="https://3.bp.blogspot.com/-XgQkp0nt5NY/W36X6G5fRBI/AAAAAAAAY6s/mErLKDrFjQEzOO4vTrYOYNQkJZoUzGYDACLcBGAs/s1600/IMG_20180819_102829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-XgQkp0nt5NY/W36X6G5fRBI/AAAAAAAAY6s/mErLKDrFjQEzOO4vTrYOYNQkJZoUzGYDACLcBGAs/s320/IMG_20180819_102829.jpg" width="240" /></a><br />
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5. Stir continuously until the mixture boils and one can observe air bubbles on the top of mixture. At that point, switch off the flame and keep it aside.<br />
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<a href="https://2.bp.blogspot.com/-3Sk9SH8UnIk/W36X5zLLDpI/AAAAAAAAY6o/HPpWfZH7QJIKg9_5Xod-ga5vTFQl8zXcgCLcBGAs/s1600/IMG_20180819_104541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-3Sk9SH8UnIk/W36X5zLLDpI/AAAAAAAAY6o/HPpWfZH7QJIKg9_5Xod-ga5vTFQl8zXcgCLcBGAs/s320/IMG_20180819_104541.jpg" width="240" /></a><br />
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6. Once it cools down add chopped onion and mix well.<br />
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<a href="https://4.bp.blogspot.com/-2HHGs0Z5ah4/W36YFFgQmyI/AAAAAAAAY7A/NZ5rjLN2854KxzBA5K5BvzmVxGNEJDJMwCLcBGAs/s1600/IMG_20180819_110614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-2HHGs0Z5ah4/W36YFFgQmyI/AAAAAAAAY7A/NZ5rjLN2854KxzBA5K5BvzmVxGNEJDJMwCLcBGAs/s320/IMG_20180819_110614.jpg" width="240" /></a><br />
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7. Keep little portion of mixture in a butter paper/plastic sheet and allow it to dry in hot sun.<br />
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<a href="https://2.bp.blogspot.com/-7sGDkKaMMG4/W36YK-0jXUI/AAAAAAAAY7I/JxPZArKyTFIMs1HR3s0_j-LSGjzPCmaDACLcBGAs/s1600/IMG_20180819_142159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-7sGDkKaMMG4/W36YK-0jXUI/AAAAAAAAY7I/JxPZArKyTFIMs1HR3s0_j-LSGjzPCmaDACLcBGAs/s320/IMG_20180819_142159.jpg" width="320" /></a><br />
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<a href="https://3.bp.blogspot.com/-blF59Ldbn8E/W36YWDsdPyI/AAAAAAAAY7g/d-ncJRajH1IP2-65gYKUoiBIhnSEFNt5gCLcBGAs/s1600/IMG_20180823_131325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1333" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-blF59Ldbn8E/W36YWDsdPyI/AAAAAAAAY7g/d-ncJRajH1IP2-65gYKUoiBIhnSEFNt5gCLcBGAs/s320/IMG_20180823_131325.jpg" width="320" /></a><br />
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8. Turn upside down the vathal and allow the other side to dry in hot sun.<br />
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<a href="https://1.bp.blogspot.com/-mx-l0QlShLU/W36YU0eOv5I/AAAAAAAAY7Y/HN0pr_65e8kD0XGZV78RkKTkb3udhLEDQCLcBGAs/s1600/IMG_20180821_152700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-mx-l0QlShLU/W36YU0eOv5I/AAAAAAAAY7Y/HN0pr_65e8kD0XGZV78RkKTkb3udhLEDQCLcBGAs/s320/IMG_20180821_152700.jpg" width="320" /></a><br />
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9. Ensure to allow the vathal to dry completely. Store it in air tight box.<br />
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<a href="https://1.bp.blogspot.com/-eOEvbiEeoGI/W36YVpA6YJI/AAAAAAAAY7c/HgrcTksHCBgDQr3fbOngo1QqgQJezkoSgCLcBGAs/s1600/IMG_20180823_103425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-eOEvbiEeoGI/W36YVpA6YJI/AAAAAAAAY7c/HgrcTksHCBgDQr3fbOngo1QqgQJezkoSgCLcBGAs/s320/IMG_20180823_103425.jpg" width="240" /></a><br />
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10. Heat cooking oil in a pan. Deep fry this vathal in medium flame until it turns golden brown colour. Ensure flame is in medium - low. Otherwise fryums get burnt.<br />
<br />
Serve this vathal / Fryums with sambar rice, variety rice, vathal kuzhambu. Yummy tasty killu vathal is ready.<br />
<br />
<b>Tips:</b><br />
<br />
1. Always try to use small onion to make this vathal as it adds good taste to vathal. If you don´t get shallots, then use normal onion.<br />
2. Once grounded paste is added to boiling water, stir well and ensure to mix continuously else lumps will be formed.<br />
3. Ensure to dry this vathal in hot sun otherwise it get spoiled in first 2 days.<br />
4. I use butter paper as it is easy to remove vathal and turn otherside. </div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-19866261258466493402018-08-15T16:52:00.002+05:302018-08-15T16:52:47.104+05:30Tomato Capsicum soup<div dir="ltr" style="text-align: left;" trbidi="on">
Healthy and most tasty soup, which is so appetizing by colour and look. Simple vegetables can be used for making this soup. It is so simple to make when we pressure cook it. Soup can be served as pre-dinner for kids and elders. As it contains lot of vegetables, soup is more healthy to consume.<br />
<i><br /></i>
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<i>Preparation time: 15 mins</i><br />
<i>Cooking time: 20 mins</i><br />
<i>Serves: 4 nos</i><br />
<br />
<b>Ingredients:</b><br />
<br />
Tomato -3 (large, diced into cubes)<br />
Onion -1 (large, diced into cubes)<br />
Green chilli - 1 (medium, slit )<br />
Capsicum - 1/2 (yellow or red)<br />
Salt -to taste<br />
Water - to boil<br />
Butter - 2 tablespoon<br />
Red chilli powder - 1/4 teaspoon (optional)<br />
Garlic clove - 1 no<br />
Curry leaves - 1 sprig<br />
Coriander leaves - 1 tablespoon(chopped)<br />
Nutmeg powder - 1 pinch(optional)<br />
Carrot -1 (diced, optional)<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. In a pressure cooker add diced tomato, onion, green chilli, carrot, capsicum, garlic clove, curry leaf, coriander leaf, butter and needed salt, chilli powder and required water and pressure cook it for 2 to 3 whistle in medium flame.<br />
2. Once pressure is released, allow vegetables to cool off.<br />
3. Strain boiled water and keep aside.<br />
4. In a mixer blend boiled vegetables to fine paste. Add this vegetable paste to strained water.<br />
5. Allow the mixture to boil well. Adjust salt and water.<br />
6. Finally add nutmeg powder and switch off the flame.<br />
<br />
Serve Tomato capsicum soup with 2 brown bread.<br />
<br />
<b>Tips:</b><br />
<br />
1. Try using yellow capsicum or red capsicum, as it doesn´t change colour of soup. Also remove seeds of capsicum , as it will increase the spice of soup.<br />
2. Serve soup with ghee fried bread for children.<br />
3. Rich cream can be added at last while serving.<br />
4. Carrot is optional vegetable. It increase richness and sweetness of soup.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-54036904465881182542018-08-14T20:43:00.001+05:302018-08-14T20:43:17.149+05:30Ennai Kathirikai kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
Ennai Kathirikai Kuzhambu is the easiest recipe that can be made within 30 minutes. There are so many version of making this kuzhambu, but this method is so simple and gives nice aroma and fantastic taste. Fresh masala is used for this kuzhambu, which is the specialty. I love to consume this with steam rice and sutta applam. I used to make one more version by stuffing brinjal with masala but this one kuzhambu is so simple and not time consuming.<br />
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<i>Preparation time: 20 mins</i><br />
<i>Cooking time: 25 mins </i><br />
<i>Serves: 4 nos</i><br />
<i><br /></i>
<b>Ingredients for Kuzhambu:</b><br />
<i><br /></i>
Small brinjal - 5-6 nos<br />
Gingelly oil / Sesame oil - 4 tablespoon<br />
<a href="https://bharathiskitchen.blogspot.com/2016/09/puli-kuzhambu-podi.html" target="_blank">Kuzhambu powder</a> - 1/2 teaspoon (optional)<br />
Coconut milk -1/3 cup (first milk)<br />
Onion - 1 (large, finely chopped)<br />
Mustard seeds - 1 teaspoon<br />
Fenugreek seeds - 1/2 teaspoon<br />
Curry leaf - 1 sprig<br />
Turmeric powder- 1/4 teaspoon<br />
Hing - 1/4 tespoon<br />
Salt - to taste<br />
<b><br /></b>
<b>Ingredients for grinding:</b><br />
<br />
Coriander seeds - 2 tablespoon<br />
Channa dal - 2 tablespoon<br />
Red chili - 8 nos<br />
Tamarind - 2 tablespoon paste / one medium lemon size<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Wash and cut the stem of brinjal. At the bottom slit brinjal into 4 parts.<br />
2. In a medium flame, heat 2 tablespoon of oil in a kadai and add brinjal and saute well. Ensure brinjal doesn´t cut into pieces. Close the kadai with lid and reduce the flame to low. It helps to cook the brinjal on bottom side. After 5 mins, turn the brinjal to other side and repeat the same process. Once brinjal is cooked, keep it aside.<br />
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<a href="https://2.bp.blogspot.com/-nNFlUjK05bs/W3LwcWt1DAI/AAAAAAAAY4o/Jh2PUY5jfIcmOs8HTKqkIX_gHCxKpE0swCLcBGAs/s1600/IMG_20180814_123215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-nNFlUjK05bs/W3LwcWt1DAI/AAAAAAAAY4o/Jh2PUY5jfIcmOs8HTKqkIX_gHCxKpE0swCLcBGAs/s320/IMG_20180814_123215.jpg" width="240" /></a><br />
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3. In a small pan add 1 teaspoon of oil and roast coriander seeds, chilli, channa dal to nice brown colour. Allow roasted ingredients to cool off.<br />
4. Add soaked tamarind /tamarind paste, roasted ingredients into mixer and blend well. Add required water and blend it to fine paste.<br />
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<a href="https://4.bp.blogspot.com/-pO1unS65Crk/W3LwiENrm9I/AAAAAAAAY40/DRwD_irdh64FjvNfxkwk1uSK3ISTaSc4ACLcBGAs/s1600/IMG_20180814_125934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-pO1unS65Crk/W3LwiENrm9I/AAAAAAAAY40/DRwD_irdh64FjvNfxkwk1uSK3ISTaSc4ACLcBGAs/s320/IMG_20180814_125934.jpg" width="240" /></a><br />
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5. In a thick bottom vessel, heat 2 tablespoon oil and mustard seeds. Once mustard seeds splutter add fenugreek seeds, curry leaf, onion and saute well.<br />
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<a href="https://4.bp.blogspot.com/-joIvWLy7fPE/W3LwcbvRPxI/AAAAAAAAY4s/DJRsSlby4cELkxfeZu45IfXhEhIKiT4NQCLcBGAs/s1600/IMG_20180814_125630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-joIvWLy7fPE/W3LwcbvRPxI/AAAAAAAAY4s/DJRsSlby4cELkxfeZu45IfXhEhIKiT4NQCLcBGAs/s320/IMG_20180814_125630.jpg" width="240" /></a><br />
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6. Once onion turns translucent colour, add grounded masala and required water, salt. turmeric powder, <a href="https://bharathiskitchen.blogspot.com/2016/09/puli-kuzhambu-podi.html" target="_blank">kuzhambu powder</a> and hing. Mix well and allow it to boil for 5 mins in medium flame.<br />
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<a href="https://2.bp.blogspot.com/-SlX6ygif_qk/W3Lwi88KjAI/AAAAAAAAY44/jb0YObbY9yoDpfEhkVZQufFO1xJIzp83gCLcBGAs/s1600/IMG_20180814_130250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-SlX6ygif_qk/W3Lwi88KjAI/AAAAAAAAY44/jb0YObbY9yoDpfEhkVZQufFO1xJIzp83gCLcBGAs/s320/IMG_20180814_130250.jpg" width="240" /></a><br />
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7. Add roasted brinjal and left oil in kadai to the kuzhambu and allow it to boil in medium to low flame, until raw smell of masala vanish off. Finally add coconut milk and just boil it for few mins. Oil oozes out from side of kadai and its right time to switch off the flame.<br />
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<a href="https://2.bp.blogspot.com/-FeKTwaUqoNE/W3LwjBOHYUI/AAAAAAAAY48/i70XM4qP1mE_EwXIUsFd9Z_j6YxNml6twCLcBGAs/s1600/IMG_20180814_132258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-FeKTwaUqoNE/W3LwjBOHYUI/AAAAAAAAY48/i70XM4qP1mE_EwXIUsFd9Z_j6YxNml6twCLcBGAs/s320/IMG_20180814_132258.jpg" width="240" /></a><br />
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8. Sprinkle coriander leaf and switch off the flame.<br />
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Flavourful, tasty Ennai Kathirikai Kuzhambu is ready to be served.<br />
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<b>Tips:</b><br />
<br />
1. Small brinjal gives good taste to this kuzhambu. I didn´t get small brinjal here, so I have used medium sized brinjal.<br />
2. Instead of large onion, shallots can be used (10 nos).<br />
3. Ensure seedless tamarind is used or while soaking remove seeds.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-68042903860120420742018-08-08T19:26:00.001+05:302018-08-09T12:47:52.116+05:30Simple, Quick and Aromatic Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
From my childhood my favorite dish is rasam. I remember, I have learnt this recipe from my grandma and repeated making this recipe to get perfection continuously for 10 days during my school holidays. I used to grind the rasam powder using hand (in ammi) and still when ever I make this recipe I remember her though she is no more. My father loves my rasam too much and my hubby started eating rasam after our marriage. It is very easy to make and aroma of rasam will sustain throughout the house.<br />
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<i>Preparation time: 15 mins</i><br />
<i>Cooking time: 15 mins</i><br />
<i>Serves: 4 nos</i><br />
<i><br /></i>
<b>Ingredients:</b><br />
<br />
Tamarind - Gooseberry size<br />
Tomato - 1<br />
Rasam Powder -fresh coarsely grounded<br />
Sugar - 1/4 teaspoon<br />
Turmeric Powder - 1/2 teaspoon<br />
Asafoetida Hing - 1/2 teaspoon<br />
Coriander leaves - 2 tablespoon<br />
Salt - to taste<br />
<br />
<b>Ingredients for Rasam Powder:</b><br />
<br />
Coriander seeds - 2 tablespoon<br />
Cumin seeds - 1/2 tablespoon<br />
Black pepper - 1/2 tablespoon<br />
Toor dal - 1/2 tablespoon<br />
Red Chilli - 1 no<br />
Curry leaf - 1 tablespoon<br />
<br />
<b>For Tempering:</b><br />
<br />
Ghee - 2 teaspoon<br />
Mustard seeds - 1 teaspoon<br />
Curry leaf - 1 tablespoon<br />
Red chilli - 1 no<br />
Jeera - 1/4 teaspoon (semi crushed)<br />
Garlic - 2 nos (Semi crushed)<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Dry roast coriander seeds, Toor dal, pepper cons, cumin seeds, Red chilli and curry leaf in medium flame and keep aside.<br />
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<a href="https://4.bp.blogspot.com/-5L07UV5Vd04/W2r0fNfi3rI/AAAAAAAAY3c/c7WoHMDELAs7GXsuL_rM7IP-BLpWri0swCLcBGAs/s1600/IMG_20180708_130403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-5L07UV5Vd04/W2r0fNfi3rI/AAAAAAAAY3c/c7WoHMDELAs7GXsuL_rM7IP-BLpWri0swCLcBGAs/s320/IMG_20180708_130403.jpg" width="240" /></a><br />
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2. Coarsely grind the roasted ingredients in mixer.<br />
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3. Slit skin of tomato and allow it to boil in a cup of water separately. Once tomato is boiled, remove it from boiling water and remove the skin.<br />
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<a href="https://4.bp.blogspot.com/-_bv4GmCKZ_M/W2r0dqako7I/AAAAAAAAY3U/7FDHx4LzwOYQYpPZPtfxnj_eON74u_c2ACLcBGAs/s1600/IMG_20180708_131605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-_bv4GmCKZ_M/W2r0dqako7I/AAAAAAAAY3U/7FDHx4LzwOYQYpPZPtfxnj_eON74u_c2ACLcBGAs/s320/IMG_20180708_131605.jpg" width="240" /></a><br />
<br />
4. Smash tomato using hand and keep it aside.<br />
5. Extract tamarind juice and add smashed tomato, coarsely grounded powder, turmeric powder, hing and needed salt to it. (~ 3-4 cups)<br />
<br />
<a href="https://1.bp.blogspot.com/-3K6bAg3tz5s/W2r0k1aMbHI/AAAAAAAAY3g/S90KtlBkQXsNTh202hc56OGW0sYi-SyTACLcBGAs/s1600/IMG_20180808_154032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1492" data-original-width="1600" height="298" src="https://1.bp.blogspot.com/-3K6bAg3tz5s/W2r0k1aMbHI/AAAAAAAAY3g/S90KtlBkQXsNTh202hc56OGW0sYi-SyTACLcBGAs/s320/IMG_20180808_154032.jpg" width="320" /></a><br />
<br />
6. In medium flame, allow the mixture to boil.<br />
7. Once rasam is boiled, froath is observed on top. Switch off the flame and add little sugar and coriander leaves.<br />
<br />
<a href="https://3.bp.blogspot.com/-3f9qSLBOGHY/W2r0mGHfoOI/AAAAAAAAY3k/vEvg61TD404oFtJpIoKlNDpC3623X1hFQCLcBGAs/s1600/IMG_20180708_135304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-3f9qSLBOGHY/W2r0mGHfoOI/AAAAAAAAY3k/vEvg61TD404oFtJpIoKlNDpC3623X1hFQCLcBGAs/s320/IMG_20180708_135304.jpg" width="240" /></a><br />
<br />
8. Simultaneously heat ghee in a small kadai and fry mustard, curry leaf, red chilli, jeera and semi crushed garlic. Add this tempering to rasam and close the rasam with lid immediately.<br />
<br />
<a href="https://3.bp.blogspot.com/-CtcBcxMtoiE/W2r0rd-XvBI/AAAAAAAAY3w/tKRxO8rjPa014QCfOfUwPvHnXEiS0Ef0wCLcBGAs/s1600/IMG_20180808_154341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="319" src="https://3.bp.blogspot.com/-CtcBcxMtoiE/W2r0rd-XvBI/AAAAAAAAY3w/tKRxO8rjPa014QCfOfUwPvHnXEiS0Ef0wCLcBGAs/s320/IMG_20180808_154341.jpg" width="320" /></a><br />
<br />
Serve this hot rasam as soup or with steam rice and raw banana fry. Yummy, tasty and aromatic rasam is ready to be served.<br />
<br />
<b>Tips:</b><br />
<br />
1. Dont´t over boil rasam, as it will give bitter taste.<br />
2. Always boil rasam in medium flame.<br />
3. Tempering should be done in ghee for rasam. Crushed garlic can be added more according to taste. Ghee fried garlic adds flavor and aroma to rasam.<br />
4. Adding a pinch of sugar will aloow the rasam to settle down faster and adds good taste to rasam.<br />
5. Always try to grind fresh powder for rasam.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-4269669532077591932018-08-06T20:47:00.000+05:302018-08-07T15:17:45.606+05:30Yellow Pumpkin Soup<div dir="ltr" style="text-align: left;" trbidi="on">
I am a soup lover and try different varieties of soup. My favorite soup was <a href="https://bharathiskitchen.blogspot.com/2016/11/hot-sour-soup-veg.html" target="_blank">Hot and sour veg</a> soup which I have shared in my blog earlier. Recently I have tried Yellow pumpkin soup, which my sister used to feed his son when he was young. This soup is rich and creamy. I love this soup as it is so creamy and good filler. In Paleo diet, we can take this soup along with paneer tikka for night dinner. Even sugar patients can drink this soup along with 2 brown bread which can be served as dinner.<br />
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<i>Preparation time : 15 mins</i><br />
<i>Cooking time - 35 mins</i><br />
<i>Serves - 4 nos</i><br />
<br />
<b>Ingredients:</b><br />
<br />
Yellow pumpkin - 2 cups (diced cubes)<br />
Onion -1 (Medium, diced)<br />
Tomato - 1 (small, diced)<br />
Capsicum - 1/2 (diced)<br />
Green chilli - 1/2<br />
Garlic - 1 pods<br />
Ginger - 1/2 inch<br />
Coriander leaf - 1 tablespoon<br />
Curry leaf - 1 tablespoon<br />
Turmeric powder -1/2 teaspoon<br />
Chilli powder -1/2 teaspoon<br />
Butter - 2 tablespoon<br />
Coconut milk - 1 cup<br />
Water - to boil<br />
Salt - to taste<br />
Pepper - 1/2 teaspoon<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Cut the external layer of yellow pumpkin, remove seeds inside and dice it to cubes. Wash 2 to 3 times and keep aside. Slice onion, tomato, capsicum (red/yelloe/green) and chop green chilli, coriander leaf.<br />
<br />
<a href="https://1.bp.blogspot.com/-JIZJMsg47bI/W2hlM_3TwYI/AAAAAAAAY18/YCDmWow-22UNnuxErZQ019YTqN42qlOGACLcBGAs/s1600/IMG_20180801_190000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-JIZJMsg47bI/W2hlM_3TwYI/AAAAAAAAY18/YCDmWow-22UNnuxErZQ019YTqN42qlOGACLcBGAs/s320/IMG_20180801_190000.jpg" width="240" /></a><br />
<br />
2. In a thick kadai/ sauce pan add pumpkin, onion, tomato, green chilli, capsicum, garlic, ginger, curry leaf, coriander leaf, turmeric powder, chilli powder, butter, salt and finally sufficient water to boil.<br />
<br />
<a href="https://1.bp.blogspot.com/-CSHhVi7Fem4/W2hlMqz08NI/AAAAAAAAY14/_nAlIMD0SME0Cl4HvuksUUZAJ3V4ZlvPwCLcBGAs/s1600/IMG_20180801_190541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-CSHhVi7Fem4/W2hlMqz08NI/AAAAAAAAY14/_nAlIMD0SME0Cl4HvuksUUZAJ3V4ZlvPwCLcBGAs/s320/IMG_20180801_190541.jpg" width="240" /></a><br />
<br />
3. Allow all the ingredients to boil approximately 20 mins in high flame. Ensure no raw smell remains. Once all vegetables are cooked, strain the water and keep aside. Allow cooked vegetables to cool off.<br />
4. Blend all the vegetable to fine paste in mixer.<br />
<br />
<a href="https://4.bp.blogspot.com/-HhXT9s4p3eA/W2hlRxmNsyI/AAAAAAAAY2I/dx4VsKZw6rU0eSn7ls2Ui1P1Uz-O7QhfgCLcBGAs/s1600/IMG_20180801_211708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-HhXT9s4p3eA/W2hlRxmNsyI/AAAAAAAAY2I/dx4VsKZw6rU0eSn7ls2Ui1P1Uz-O7QhfgCLcBGAs/s320/IMG_20180801_211708.jpg" width="240" /></a><br />
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5. Mix vegetable paste, strained water, coconut milk and allow it to boil again. Finally adjust salt and switch off the flame.<br />
<br />
<a href="https://2.bp.blogspot.com/-1g5ru2u8N7g/W2hlUZENUnI/AAAAAAAAY2Q/LM1pOCvG2X0sRZeHEdHLhdchatu6L61mgCLcBGAs/s1600/IMG_20180801_212318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-1g5ru2u8N7g/W2hlUZENUnI/AAAAAAAAY2Q/LM1pOCvG2X0sRZeHEdHLhdchatu6L61mgCLcBGAs/s320/IMG_20180801_212318.jpg" width="320" /></a><br />
<br />
While serving srinkle little peeper and add a tablespoon of fresh cream.<br />
<br />
Yummy, creamy and rich soup is ready to be served.<br />
<br />
<b>Tips:</b><br />
<br />
1. Ensure all vegetables are boiled, if not while drinking soup we can feel the smell of raw vegetables.<br />
2. Don´t add too much garlic or ginger, it will overpower the soup flavor.<br />
3. Soup can be served with thick brown bread. It is best dinner for sugar patients.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-25892121033861927542018-07-24T16:45:00.001+05:302018-07-24T16:45:42.130+05:30Simple & Fatafat Cornflakes Mixture<div dir="ltr" style="text-align: left;" trbidi="on">
My husband is fond of our original South Indian mixture. I used to make traditional mixture during diwali festival and its very time consuming. I tried this cornflakes mixture as an substitute to our traditional mixture and came out so good. It is very easy to make and can be prepared so quickly.<br />
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<br />
<i>Preparation time: 5 mins</i><br />
<i>Cooking time: 15 mins</i><br />
<i>Yields : 4 cups</i><br />
<br />
<b>Ingredients required:</b><br />
<br />
Cornflakes - 3 cups<br />
Rice flakes (Poha) - 1 cup (white)<br />
Almonds - 1/2 cup<br />
Cashewnut - 1/2 cup<br />
Fried gram dal - 3/4 cup<br />
Raisin - 1/2 cup<br />
Curry leaf - 1/4 cup<br />
Ground nut - 1/4 (Roasted, optional)<br />
Salt - to taste<br />
Chilli powder - 1 -2 teaspoon (adjust to taste)<br />
Sugar powder - 1-2 teaspoon<br />
Hing - 1 pinch<br />
Chat masala - 1 teaspoon (optional)<br />
<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Heat oil in a open pan / kadai. In metallic colander /strainer add corn flakes and gently immerse the strainer in hot oil and fry it in batches. Add fried corn flakes to paper towel to remove excess oil.<br />
2. Similarly fry almonds, cashewnuts, raisins, fried gram dal, curry leaf in order, one by one and add it to large mixing bowl.<br />
3. Finally fry rice flakes in oil and add it to the mixing bowl. Always use colander to fry rice flakes.<br />
4. To the mixing bowl, add fried corn flakes, salt, chilli powder, hing, sugar powder, chat masala and mix well.<br />
<br />
Cornflakes mixture is ready and store it in airtight container.<br />
<br />
<b>Tips:</b><br />
1. To add slight tangy taste, add amchur powder to taste.<br />
2. Always add spices and salt when mixture is hot. So that spice powder get stick to mixture.<br />
3. Mixture always varies as we can add boondi, chat biscuit and so on.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-74633183996860874882018-07-23T19:11:00.002+05:302018-07-23T19:11:52.782+05:30Mixed Nuts Ladoo/ Dryfruits ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
Nuts ladoo or dryfruit ladoo is very tasty and healthy snack as it contains dates and mixed nuts and no added sugar or sweet. It roughly cost 3 times costlier in shop where as it is very simple and interesting to make at home. Kids feel difficult to eat dates and nuts separately. This ladoo taste too good and loved by all kids. Even elders can consume one ladoo during every morning. Always mixed nuts and dates are taken in equal ratio to make this ladoo. I have used walnut, hazelnut, cashew nut, almonds and pistachio.<br />
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<i>Preparation time: 15 mins</i><br />
<i>Cooking time: 10 mins</i><br />
<i>Yield - 30 ladoos</i><br />
<br />
<b>Ingredients:</b><br />
<br />
Dates - 1 1/4 cup (Seedless, roughly chopped)<br />
Cashew nut - 1/4 cup<br />
Almonds - 1/4 cup<br />
Pistachio - 1/4 cup<br />
Black Raisin - 1/4 cup<br />
Hasselnut - 1/4 cup<br />
Walnut -1/4 cup<br />
Cardamom powder - 1/2 teaspoon<br />
Nutmeg powder/ jaadhikai powder - 1 pinch<br />
Salt - 1 pinch<br />
Ghee - 2 tablespoon<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Dry roast all the nuts (cashewnut, pista, almond, haseselnut, walnut) one by one and allow it to cool.<br />
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<a href="https://3.bp.blogspot.com/-y2FEeWGKvUU/W1XZ2J1WxUI/AAAAAAAAYoY/2fMriPFBKmwNF_kGkHe6cbRIOXpADKfIwCLcBGAs/s1600/IMG_20180723_153259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1223" height="320" src="https://3.bp.blogspot.com/-y2FEeWGKvUU/W1XZ2J1WxUI/AAAAAAAAYoY/2fMriPFBKmwNF_kGkHe6cbRIOXpADKfIwCLcBGAs/s320/IMG_20180723_153259.jpg" width="244" /></a><br />
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2. In a mixer roughly blend all the nuts into coarse texture not powder. If you have nuts chopper, you can chop the nuts instead of blending in mixer. I always use ripper in mixie to do this process. Do this process for every nut separately, as different nuts require different timing to get into rough texture.<br />
3. Heat ghee in a large kadai and add roughly blended nuts and saute them in medium to low flame.<br />
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<a href="https://3.bp.blogspot.com/-PMEjvXaz6ww/W1XZ1RZfo3I/AAAAAAAAYoU/Ulnmb517adc5vhGQYdomjS5E30onaXX9gCLcBGAs/s1600/IMG_20180722_164701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-PMEjvXaz6ww/W1XZ1RZfo3I/AAAAAAAAYoU/Ulnmb517adc5vhGQYdomjS5E30onaXX9gCLcBGAs/s320/IMG_20180722_164701.jpg" width="320" /></a><br />
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4. In meantime, blend dates into fine paste in mixer and add it to kadai. Ensure to maintain flame very low.<br />
5. Blend raisin roughly in mixer and add it to kadai. Add pinch of salt, nutmeg powder and cardamom powder. Mix well and switch off the flame.<br />
6. Transfer the ladoo mixture to fine plate and allow it to cool off. When the mixture is warm, mix well using hands evenly.<br />
7. Make ladoos out of mixture and store it in airtight container. No need to refrigerate.<br />
<br />
Yummy, simple, healthy and tasty ladoo is ready.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com2tag:blogger.com,1999:blog-2082594909162105082.post-59004440797730612212018-07-11T20:48:00.003+05:302018-07-11T20:48:30.873+05:30Vegetable Bonda with Mint and Kebab Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
Vegetable bonda is a quick, healthy and easy snack that fulfill our hunger. It is almost similar to aloo bonda, but mix of steam cooked vegetables gives our good taste and large quantity too. Just one vegetable bonda with a cup of chai with our family is awesome moment. <a href="https://bharathiskitchen.blogspot.com/2018/07/mint-chutney-and-kebab-chutney.html" target="_blank">Mint chutney</a> goes well with bajji, binda, pakodi . Handful of mint and coriander along with little Indian spicy ingredient gives a punch to this chutney.<br />
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<a href="https://2.bp.blogspot.com/-c-ny3yKnbOA/W0YWsPofVoI/AAAAAAAAYf4/HXZV3h_NQrMOabrS54YmRsb_OCHr3SsRACLcBGAs/s1600/IMG_20180711_163742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1593" height="320" src="https://2.bp.blogspot.com/-c-ny3yKnbOA/W0YWsPofVoI/AAAAAAAAYf4/HXZV3h_NQrMOabrS54YmRsb_OCHr3SsRACLcBGAs/s320/IMG_20180711_163742.jpg" width="318" /></a></div>
<i><br /></i>
<i>Cooking time: 15 mins</i><br />
<i>Preparation time: 20 mins</i><br />
<i>Serves - 4 nos</i><br />
<br />
<b>Ingredients for stuffing:</b><br />
<br />
Potato - 2 nos (Medium, chopped)<br />
Carrot - 2 nos (Medium, chopped)<br />
Peas - 100 gms<br />
Beetroot - 1/4 cup (chopped, optional)<br />
Coriander leaves - 2 table spoon<br />
Onion -1 (large, finely chopped)<br />
Green Chilli - 2 nos (finely chopped)<br />
Turmeric powder - 1/4 teaspoon<br />
Chilli powder - 3/4 teaspoon<br />
Cumin Powder - 1/4 teaspoon<br />
Coriander pwder - 1/2 teaspoon<br />
Garam Masala - 1/4 teaspoon<br />
Cashewnuts - 2 tablespoon(broken into small pieces)<br />
Salt - to taste<br />
Oil - 2 tablespoon<br />
Hing/ Asafoetida - a pinch<br />
Lemon juice - optional<br />
<br />
<b>Ingredients for Batter:</b><br />
<br />
Gram flour - 3/4 cup<br />
Rice flour - 1/4 cup<br />
Red chilli powder - 1 teaspoon<br />
Salt - to taste<br />
Cooking soda/ aapa soda - 1 pinch<br />
Water - as needed<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Wash and peel skin of potato and dice into small cubes. Similarly wash and dice carrot into small chunks.<br />
2. Wash 3 -4 times green fresh peas. If beetroot is used, then masala turns light sweetish. Its optional to use.<br />
3. Mix all diced vegetable and peas in cooker bowl and steam cook it for 5 whistles.<br />
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<a href="https://3.bp.blogspot.com/-bBN2HJzcahA/W0YWr4tnQII/AAAAAAAAYf0/jtkKhPoLxGIENWRI9gBUbqM0Xj_Z8rD5ACLcBGAs/s1600/IMG_20180711_163428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1429" height="320" src="https://3.bp.blogspot.com/-bBN2HJzcahA/W0YWr4tnQII/AAAAAAAAYf0/jtkKhPoLxGIENWRI9gBUbqM0Xj_Z8rD5ACLcBGAs/s320/IMG_20180711_163428.jpg" width="285" /></a><br />
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4. Once pressure goes off, strain the vegetable to remove any water left in bowl and smash well by adding chilli powder, salt, cumin powder, coriander powder and Garam Masala using potato masher.<br />
<br />
<a href="https://3.bp.blogspot.com/-3cUBPgdxBk4/W0YWsEJlAZI/AAAAAAAAYf8/E0oOjWcl_1s0ifFenKu3CNJ988Qnq_NrgCLcBGAs/s1600/IMG_20180711_163529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1426" height="320" src="https://3.bp.blogspot.com/-3cUBPgdxBk4/W0YWsEJlAZI/AAAAAAAAYf8/E0oOjWcl_1s0ifFenKu3CNJ988Qnq_NrgCLcBGAs/s320/IMG_20180711_163529.jpg" width="285" /></a><br />
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5. Heat oil in a kadai and finely chopped onion, green chillies and hing. Saute well until onion turns translucent colour. Add mashed vegetable and saute well in medium flame for about 3 to 4 mins. Finally add coriander leaves, cashewnuts and lemon juice and switch off the flame.<br />
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<a href="https://3.bp.blogspot.com/-6IsidFM-RZc/W0YWoS-ZC-I/AAAAAAAAYfo/b42fVkPK-IkzqCkvadCYQFhfXvkLPZ2ngCLcBGAs/s1600/IMG_20180708_161016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-6IsidFM-RZc/W0YWoS-ZC-I/AAAAAAAAYfo/b42fVkPK-IkzqCkvadCYQFhfXvkLPZ2ngCLcBGAs/s320/IMG_20180708_161016.jpg" width="320" /></a><br />
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<a href="https://2.bp.blogspot.com/-v7rMnME13TY/W0YWoTZ2YGI/AAAAAAAAYfs/k1gaaATkhTERuvyroBq6jzjAG3xFVulXQCLcBGAs/s1600/IMG_20180708_161352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-v7rMnME13TY/W0YWoTZ2YGI/AAAAAAAAYfs/k1gaaATkhTERuvyroBq6jzjAG3xFVulXQCLcBGAs/s320/IMG_20180708_161352.jpg" width="320" /></a><br />
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6. Once the mixture cools down make medium sized balls out of it and keep aside.<br />
<br />
<a href="https://4.bp.blogspot.com/-AL_Eg7Rzg88/W0YWojwq4zI/AAAAAAAAYfw/Xc8SLkHU0rYsJmuBokScrdI5MLLw_R2QQCLcBGAs/s1600/IMG_20180708_162039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-AL_Eg7Rzg88/W0YWojwq4zI/AAAAAAAAYfw/Xc8SLkHU0rYsJmuBokScrdI5MLLw_R2QQCLcBGAs/s320/IMG_20180708_162039.jpg" width="320" /></a><br />
<br />
7. In a separate bowl mix together gram flour, rice flour, salt, cooking soda and chilli powder.<br />
8. Add little water at a time and mix the batter to get right bajji consistency.<br />
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<a href="https://1.bp.blogspot.com/-oUnXLwVD8yY/W0YU_TGz2GI/AAAAAAAAYfY/Stveb9qQDywfIufsZceMyx1DpnlNtHjiQCLcBGAs/s1600/batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1001" data-original-width="1243" height="257" src="https://1.bp.blogspot.com/-oUnXLwVD8yY/W0YU_TGz2GI/AAAAAAAAYfY/Stveb9qQDywfIufsZceMyx1DpnlNtHjiQCLcBGAs/s320/batter.jpg" width="320" /></a><br />
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9. Heat oil in a separate pan, dip vegetable balls in batter and add it to oil. Add 3-5 balls at a time in batches.Once balls are added to oil, reduce the heat and fry it gently until it turns golden brown.<br />
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<a href="https://3.bp.blogspot.com/-dRsHMGtG40k/W0YU_K0oCZI/AAAAAAAAYfU/UR3Vc_mB61kmYr4wMHJyEyEMT3jF5kPxgCLcBGAs/s1600/bonda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://3.bp.blogspot.com/-dRsHMGtG40k/W0YU_K0oCZI/AAAAAAAAYfU/UR3Vc_mB61kmYr4wMHJyEyEMT3jF5kPxgCLcBGAs/s320/bonda.jpg" width="320" /></a><br />
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10. Remove bonda from oil and add it to paper towel to absorb excess oil.<br />
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Serve it hot with <a href="https://bharathiskitchen.blogspot.com/2018/07/mint-chutney-and-kebab-chutney.html" target="_blank">Mint chutney or kebab chutney</a></div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-31862807355556775632018-07-11T20:46:00.001+05:302018-07-31T18:15:39.074+05:30Mint Chutney and Kebab chutney for sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
I have learnt this recipe Mint chutney from my sister. She make different chutney for her kid for sandwich, dosa, idly and even for rice. It is so simple to make and the secret ingredient is sugar and lime juice. It was so tasty and tangy when I tasted it in her house along with bajji. I tried it next time along with vegetable bonda. This mint chutney can be applied as a base for sandwich and even with little variation we can use for kebab.<br />
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<i>Preparation time: 15 mins</i><br />
<i>Serves - 4 nos</i><br />
<br />
<b>Ingredients:</b><br />
<br />
Mint leaves- one hand full<br />
Coriander leaves- one hand full<br />
Salt - to taste<br />
Sugar - 1/2 teaspoon<br />
Green chilli - 3 nos<br />
Peanut - 2 tablespoon (Roasted and skin removed)<br />
Lime juice - 2 teaspoon<br />
Ginger - 1 inch (chopped)<br />
Garlic - 1 single pod<br />
<br />
<b>Preparation Method for Mint Chutney:</b><br />
<br />
1. Wash and clean mint leaves and coriander leaves.<br />
2. In a blender mix all the above ingredients and blend it to a fine paste.<br />
3. Serve this chutney along with Bajji, bonda and pakodi´s.<br />
<br />
<b>Preparation Method for Kebab Chutney:</b><br />
<br />
1. Wash and clean mint leaves and coriander leaves.<br />
2. In a blender mix all the above ingredients and blend it to a fine paste.<br />
3. In a bowl, mix 2 teaspoon of mint chutney and 2 tablespoon of thick curd. Mix well along with a pinch of chat masala and adjust salt for taste.<br />
4. This chutney goes well with any kebab varieties.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-5365417418712049062018-07-04T20:12:00.001+05:302018-07-04T20:12:35.019+05:30Karamani Sundal/Black White Eye Bean Sundal<div dir="ltr" style="text-align: left;" trbidi="on">
Karamani sundal/ Black white eye bean sundal is rarely prepared when compared to groundnut or chickpeas sundal. It is a good evening snack and more tasty when we prepare a separate spice powder and mix it. Black white eye bean has more health benefits such as it is rich in Iron, less fat and more protein enriched. When bean salad is prepared, it plays an major role along with green gram dal.<br />
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<i>Cooking time: 15 mins</i><br />
<i>Soaking time: 3-4 hrs</i><br />
<i>Serves - 2 nos</i><br />
<br />
<b>Ingredients:</b><br />
<br />
Black White eyebean -1 cup<br />
Coriander seeds - 2 tablespoon<br />
Channa dal - 2 tablespoon<br />
Red Chilli - 6 nos<br />
Oil - 2 teaspoon<br />
Mustard seeds - 1 teaspoon<br />
Curry leaves - 10 nos<br />
Hing/ Asafoetida - pinch<br />
Grated coconut - 3 tablespoon<br />
Salt - to taste<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Wash and soak white eyebean for 4 -5 hours.<br />
2. Pressure cook the soaked white bean with little salt for 2 whistle. Drain excess water and keep it aside.<br />
3. Dry roast coriander seeds, channa dal and red chilli in a pan and set them aside to cool off.<br />
4. Grind the dry roasted ingredients into coarse powder.<br />
5. Heat oil in kadai and add mustard seeds, when it splutter add hing and curry leaves followed by pressure cooked bean.<br />
6. Add salt if required and then add 3 tablespoon of coarsely grinded powder.<br />
7. Stir well for 2 minutes and switch off the flame.<br />
8. Finally add grated coconut and mix well and serve.<br />
<br />
<b>Tips:</b><br />
<br />
1. Soak white eye bean for 3-4 hours so that in 2 whistle bean cooks well.<br />
2. Always add grated coconut after switching off the flame. Coconut will get cooked with the existing heat of kadai.<br />
3. Serve sundal with finely chopped onions and raw mango as toppings. It gives extraordinary taste.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-54348654069665480362018-06-22T23:20:00.000+05:302018-07-04T20:14:30.971+05:30Wheat halwa / Tirunelveli Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
Godhumai halwa/ Wheat halwa / Tirunelveli halwa is one among my long dream to make it at home. I always get scared since it is quite long process. I want to try this recipe on special occasion and made it this time for my husband's birthday. As I am from Nellai background, I still remember in my childhood days who ever comes to my house from my native always get us halwa and mixture. These two are common snacks in Tirunelveli along with evening coffee. Originally this halwa is made out of wheat milk, there are some other easy way to make wheat milk but taste will differ from original.<br />
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No artificial colour is used for this halwa. Sugar is caramelized to get original colour of halwa, which is most secret behind this recipe. Only samba godhumai is used to make this recipe. We can make use of whole samba wheat or broken wheat. If whole wheat is used, milk is taken by grinding in blender, similar to how we extract coconut milk. If broken wheat is used, we can squeeze using hands and filter it to take milk.<br />
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<br />
<i>Soaking time: 8 hrs</i><br />
<i>Preparation time: 3 hrs</i><br />
<i>Cooking time: 1 hr 20 mins</i><br />
<i>Serves : 4 nos</i><br />
<br />
<b>Ingredients:</b><br />
<br />
Broken wheat/ Samba godhumai Rava - 1 cup<br />
Sugar - 3 cups<br />
Ghee - 1 cup<br />
Cashewnut - 10 nos (broken into fine pieces)<br />
<br />
<b>Procedure to make wheat milk:</b><br />
<br />
1. Soak 1 cup of broken wheat in 5 cup of water for 8 hrs or over night in a large bowl.<br />
2. After 8 hrs, start pressing and mixing the samba rava using hand and squeeze out the milk.<br />
3. Filter the milk using fine strainer / tea filter and repeat the process again and again by adding little water and squeezing <span style="color: #e06666;">out</span> the milk.<br />
4. Once we get very thin milk, stop the process.<br />
5. In large jug, pour the squeezed milk and rest it undisturbed for 2-3 hrs. It helps in settling the milk down, leaving the excess water above the jug. This water contains fermented taste.<br />
6. Remove excess water and exactly 1 cup thick milk is collected at last.<br />
7. Add 4 cups of fresh water to the thick milk and keep it separate.<br />
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<a href="https://1.bp.blogspot.com/-l4vWYHTsEp0/Wy0zmTfISYI/AAAAAAAAYJ8/I5y9A7Y2TDcRj5avxhGdsgKUCbndbDtYgCLcBGAs/s1600/IMG_20180620_143113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-l4vWYHTsEp0/Wy0zmTfISYI/AAAAAAAAYJ8/I5y9A7Y2TDcRj5avxhGdsgKUCbndbDtYgCLcBGAs/s320/IMG_20180620_143113.jpg" width="240" /></a><br />
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<b>Procedure to make Halwa:</b><br />
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1. Heat 2 1/2 cup of sugar and one cup water in thick non stick kadai/ pan.<br />
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<a href="https://3.bp.blogspot.com/-HoJiOSjubFQ/Wy0z0nCfiFI/AAAAAAAAYKg/d2wMWDnu2Q8TY3q5tV3V8Qev0JYGMA5WQCLcBGAs/s1600/IMG_20180622_191407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1467" height="320" src="https://3.bp.blogspot.com/-HoJiOSjubFQ/Wy0z0nCfiFI/AAAAAAAAYKg/d2wMWDnu2Q8TY3q5tV3V8Qev0JYGMA5WQCLcBGAs/s320/IMG_20180622_191407.jpg" width="293" /></a><br />
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2. Stir continuously until sugar gets dissolved and boil until thin one string consistency is attained.<br />
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<a href="https://1.bp.blogspot.com/-tA-ILbdcKfk/Wy0zl3UfWGI/AAAAAAAAYJ0/dWiinRBzz3kDm7Ay7ytx-zxF59lQeb6eACLcBGAs/s1600/IMG_20180620_144813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-tA-ILbdcKfk/Wy0zl3UfWGI/AAAAAAAAYJ0/dWiinRBzz3kDm7Ay7ytx-zxF59lQeb6eACLcBGAs/s320/IMG_20180620_144813.jpg" width="320" /></a><br />
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3. Stir wheat milk well and add it to sugar syrup. From this point it takes minimum one hour to get halwa consistency.<br />
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<a href="https://4.bp.blogspot.com/-7MhZbT_C9Pg/Wy0z3KskRjI/AAAAAAAAYKo/UPZC-ZY0FOUtSIYRBv7NIHaeIHFlZk5wwCLcBGAs/s1600/IMG_20180622_191546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1462" height="320" src="https://4.bp.blogspot.com/-7MhZbT_C9Pg/Wy0z3KskRjI/AAAAAAAAYKo/UPZC-ZY0FOUtSIYRBv7NIHaeIHFlZk5wwCLcBGAs/s320/IMG_20180622_191546.jpg" width="292" /></a><br />
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4. Stir continuously in medium heat for 15 mins until the mixture turns little thick. At this stage start adding ghee little by little about 2 tablespoon and stir again until poured ghee is absorbed.<br />
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<a href="https://2.bp.blogspot.com/-Xn9yXLh_WQs/Wy0zrdVaaLI/AAAAAAAAYKA/hQSEsUn6bUcb45DvkyN3QCU51RRqyyMtQCLcBGAs/s1600/IMG_20180620_145849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-Xn9yXLh_WQs/Wy0zrdVaaLI/AAAAAAAAYKA/hQSEsUn6bUcb45DvkyN3QCU51RRqyyMtQCLcBGAs/s320/IMG_20180620_145849.jpg" width="240" /></a><br />
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5. Simultaneously in separate pan add a tablespoon of ghee and fry cashewnuts until golden brown and keep it aside.<br />
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<a href="https://1.bp.blogspot.com/-T4_OcRGjIXw/Wy0zzu_OTDI/AAAAAAAAYKY/DICHtSefMIcWj2z4iRitxznR7mne9-M2ACLcBGAs/s1600/IMG_20180622_191332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1454" height="320" src="https://1.bp.blogspot.com/-T4_OcRGjIXw/Wy0zzu_OTDI/AAAAAAAAYKY/DICHtSefMIcWj2z4iRitxznR7mne9-M2ACLcBGAs/s320/IMG_20180622_191332.jpg" width="290" /></a><br />
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6.<span style="color: #e06666;"> </span><span style="color: #e06666;">In the same pan, a</span>dd remaining half cup sugar and a 2 tablespoon of water to it. Keep stirring in medium flame. It will get melt and start drying again. At this stage lower the flame and keep stirring until it starts caramelizing. Don´t let the sugar get burnt.<br />
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<a href="https://1.bp.blogspot.com/-c3U5TA-nWFE/Wy0zrvc3IuI/AAAAAAAAYKE/QCyKNFChntQcQ5_Zs9sMRPQPvrXJ9hIqwCLcBGAs/s1600/IMG_20180620_150932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-c3U5TA-nWFE/Wy0zrvc3IuI/AAAAAAAAYKE/QCyKNFChntQcQ5_Zs9sMRPQPvrXJ9hIqwCLcBGAs/s320/IMG_20180620_150932.jpg" width="240" /></a><br />
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7. Add this caramelized sugar mixture to the halwa and stir continuously. This brings the colour of halwa. It will take some minutes for caramelized sugar to get dissolved in halwa.<br />
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<a href="https://4.bp.blogspot.com/-apSl5R2zt50/Wy0zrjmdGzI/AAAAAAAAYKI/7JAh1chpM-4bHog46qJkNewfmxqaop4uQCLcBGAs/s1600/IMG_20180620_151414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-apSl5R2zt50/Wy0zrjmdGzI/AAAAAAAAYKI/7JAh1chpM-4bHog46qJkNewfmxqaop4uQCLcBGAs/s320/IMG_20180620_151414.jpg" width="240" /></a><br />
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8. At every ten minutes interval add 2 tablespoon of ghee and keep stirring in medium to low flame. Never keep the flame high.<br />
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<a href="https://1.bp.blogspot.com/-jQAFAgO_ohk/Wy0zwmsN4RI/AAAAAAAAYKQ/US93Z6wkWY4xARylH_7QpnwE-MomI-u-gCLcBGAs/s1600/IMG_20180620_153805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-jQAFAgO_ohk/Wy0zwmsN4RI/AAAAAAAAYKQ/US93Z6wkWY4xARylH_7QpnwE-MomI-u-gCLcBGAs/s320/IMG_20180620_153805.jpg" width="240" /></a><br />
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9. Around 50 minutes, no more ghee will be absorbed by halwa, at this stage add cashewnuts and stir well.<br />
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<a href="https://1.bp.blogspot.com/-td_xs1sZwKk/Wy0zxIqTaTI/AAAAAAAAYKU/nRQJ8EDc_FIjWN9NalxElSve1uw1k0U3QCLcBGAs/s1600/IMG_20180620_154251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-td_xs1sZwKk/Wy0zxIqTaTI/AAAAAAAAYKU/nRQJ8EDc_FIjWN9NalxElSve1uw1k0U3QCLcBGAs/s320/IMG_20180620_154251.jpg" width="240" /></a><br />
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10. At one point, poured ghee will be start leaving the sides of halwa and entire halwa will be non sticky.<br />
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<a href="https://2.bp.blogspot.com/-GeTuOB3350I/Wy0z0VeP3VI/AAAAAAAAYKc/zm7a3oO_dDArF8oA6oIE9OprJaGLcybxQCLcBGAs/s1600/IMG_20180620_162618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-GeTuOB3350I/Wy0z0VeP3VI/AAAAAAAAYKc/zm7a3oO_dDArF8oA6oIE9OprJaGLcybxQCLcBGAs/s320/IMG_20180620_162618.jpg" width="240" /></a><br />
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11. Remove excess ghee from halwa and switch off the flame.<br />
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<a href="https://2.bp.blogspot.com/-xAdN0J_9ZkU/Wy0z37G6t5I/AAAAAAAAYKs/aidxECdgoMIikn85FpoAk4H8sqR-CSu4ACLcBGAs/s1600/IMG_20180622_191708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1115" height="320" src="https://2.bp.blogspot.com/-xAdN0J_9ZkU/Wy0z37G6t5I/AAAAAAAAYKs/aidxECdgoMIikn85FpoAk4H8sqR-CSu4ACLcBGAs/s320/IMG_20180622_191708.jpg" width="222" /></a><br />
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After it cools down, we can see crispy layer of ghee and sugar coated halwa is ready to serve.<br />
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<b>Tips:</b><br />
<br />
1. Entire process of halwa stirring is done in medium to low flame.<br />
2. Don´t burn the caramalized sugar, if so pour it out and again repeat the new process of caramalizing .<br />
3.Around 1/4 cup of ghee can be collected back once halwa is done.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com4tag:blogger.com,1999:blog-2082594909162105082.post-54780417470260160382018-06-12T18:13:00.001+05:302018-06-12T18:13:21.292+05:30Kollu podi/ Horsegram spice powder<div dir="ltr" style="text-align: left;" trbidi="on">
Kollu/ Horsegram spice powder is a flavorful powder, which goes well with hot steam rice and idli. Horsegram helps in reducing weight, it has more health benefits as it is rich in iron, protein and calcium. You can also refer Potukadalai podi <a href="https://bharathiskitchen.blogspot.com/2018/04/potukadalai-paruppu-podi-with-garlic.html" target="_blank">here</a><br />
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Preparation time: 5 mins<br />
Cooking time : 15 mins<br />
Yields - 250 gm<br />
<br />
<b>Ingredients:</b><br />
<br />
Horsegram - 1/2 cup<br />
Red Chilli - 7 nos<br />
Whole black pepper - 10-15 nos<br />
Cumin seeds/ Jeera - 1/2 teaspoon<br />
Urad dal - 2 tablespoon<br />
Toor dal - 2 tablespoon<br />
Garlic pod - 2 nos<br />
Oil - 1 teaspoon<br />
Salt - to taste<br />
<br />
<b>Preparation Method:</b><br />
<br />
1. Dry roast horsegram in medium heat until you get nice aroma.<br />
2. Add one teaspoon of oil and roast Red chilli, garlic, pepper, cumin seeds, urad dal and channa dal one by one.<br />
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<a href="https://4.bp.blogspot.com/-3H5QFbea2tc/Wx-_TM2FtZI/AAAAAAAAYDg/wg5muK3nqwgamXgP2MH_Xm96H8q499_hACLcBGAs/s1600/IMG_20180612_143907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1428" height="320" src="https://4.bp.blogspot.com/-3H5QFbea2tc/Wx-_TM2FtZI/AAAAAAAAYDg/wg5muK3nqwgamXgP2MH_Xm96H8q499_hACLcBGAs/s320/IMG_20180612_143907.jpg" width="285" /></a><br />
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3. Allow all ingredients to cool and dry grind in mixer to fine powder along with required salt.<br />
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Serve it along with hot steamed rice and ghee.<br />
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<b>Tips:</b><br />
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1. Garlic is optional and it add flavour to this spice powder.<br />
2. Don´t add more cumin seeds, it will over power the horsegram smell.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com0tag:blogger.com,1999:blog-2082594909162105082.post-64684900545684043742018-05-14T14:37:00.001+05:302018-05-14T14:37:55.386+05:30Uluthankali (Karupatti uluthankali)<div dir="ltr" style="text-align: left;" trbidi="on">
It is my 100'th recipe. Thank you my dear friends and relatives for your continual support and encouraging me in making my recipe feel special. I was really breaking my head to make my 100th recipe so special. I was literally trying with Italian Panna cota, French Ratatouille and what not, but something hit my head so strong that no other recipes stands before our traditional dish, ya that too South Indian "Nellai Uluthan (karupatti) kali". This recipe was published in Aval Kitchen magazine in 2016. (<a href="https://www.vikatan.com/avalkitchen/2016-dec-01/recipes/126263-dal-recipes.html" target="_blank">Uluthankali</a>)<br />
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<b>Ingredients:</b><br />
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Urad dal flour - 4 cup<br />
Rice flour - 1cup<br />
Water - 2 1/2 cup<br />
Karuppati (Palm Jaggery) - 1 cup<br />
Gingelly Oil - 1/4 cup<br />
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<b>Preparation Method:</b><br />
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1. Dry roast Rice flour and Urad dal flour in medium flame until nice aroma arises. Ensure colour of flour doesn't get changed.<br />
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<a href="https://1.bp.blogspot.com/-FJNDvzRx0Yg/WvlK2yz8nyI/AAAAAAAAX08/yzJ-rSs_nFYmqjgtZxZTtRNQWEd61DkeACLcBGAs/s1600/IMG_20180514_103646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1268" height="320" src="https://1.bp.blogspot.com/-FJNDvzRx0Yg/WvlK2yz8nyI/AAAAAAAAX08/yzJ-rSs_nFYmqjgtZxZTtRNQWEd61DkeACLcBGAs/s320/IMG_20180514_103646.jpg" width="253" /></a><br />
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2. In a separate pan, mix jaggery powder in 2 1/2 cup water and allow it to boil, until jaggery completely dissolves. Filter jaggery syrup to remove impurities.<br />
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<a href="https://4.bp.blogspot.com/-FVzdd050lXM/WvlJyF4ULvI/AAAAAAAAX0Y/JhyqvvMNJZcVG2vSQcZc3KO3SadeY-F8QCLcBGAs/s1600/IMG_20180415_195656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-FVzdd050lXM/WvlJyF4ULvI/AAAAAAAAX0Y/JhyqvvMNJZcVG2vSQcZc3KO3SadeY-F8QCLcBGAs/s320/IMG_20180415_195656.jpg" width="240" /></a><br />
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3. In a separate vessel mix jaggery syrup and roasted flour evenly. Ensure no lumps are formed. Now add this to heavy bottom kadai and stir it continuously in low flame.<br />
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<a href="https://4.bp.blogspot.com/-hwO5PVlzYvQ/WvlJyfrEt5I/AAAAAAAAX0c/BFyk6Ad-_toP-X7FjGd-trm6iK8a39MdACLcBGAs/s1600/IMG_20180415_195846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-hwO5PVlzYvQ/WvlJyfrEt5I/AAAAAAAAX0c/BFyk6Ad-_toP-X7FjGd-trm6iK8a39MdACLcBGAs/s320/IMG_20180415_195846.jpg" width="320" /></a><br />
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4. Once the raw smell of mixture vanish off, add little gingelly oil and mix well.<br />
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<a href="https://3.bp.blogspot.com/-1YLG0VwiVME/WvlJ1YQktpI/AAAAAAAAX0k/BJLJOrOk4rAdq1AprO_g0sbdDIyfARMwQCLcBGAs/s1600/IMG_20180415_201159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-1YLG0VwiVME/WvlJ1YQktpI/AAAAAAAAX0k/BJLJOrOk4rAdq1AprO_g0sbdDIyfARMwQCLcBGAs/s320/IMG_20180415_201159.jpg" width="240" /></a><br />
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5. Slowly add rest of the gingelly oil and ensure it is evenly spread and mixed well in low flame. Once it turns non sticky consistency, switch off the flame.<br />
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<a href="https://3.bp.blogspot.com/-SnUvXlFLRVI/WvlJ1h32Z7I/AAAAAAAAX0o/zj7tVhpZT_Af9LmPvT8LOc9R_DQn6S6uACLcBGAs/s1600/IMG_20180415_201801_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-SnUvXlFLRVI/WvlJ1h32Z7I/AAAAAAAAX0o/zj7tVhpZT_Af9LmPvT8LOc9R_DQn6S6uACLcBGAs/s320/IMG_20180415_201801_HDR.jpg" width="240" /></a><br />
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6. Allow the mixture to cool off. Apply oil in hands and make balls out of it. Serve it warm .<br />
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<b>Tips:</b><br />
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1. Always add flour to jaggery syrup separately and then add to pan.<br />
2. Use black urad dal flour, which is more healthy.</div>
Bharathihttp://www.blogger.com/profile/10002268897475211067noreply@blogger.com1