tag:blogger.com,1999:blog-34344189846338460492024-03-12T19:36:09.254-07:00SpicyWorldSpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-3434418984633846049.post-83893748250491778082012-05-23T20:47:00.004-07:002012-05-23T20:52:50.870-07:00Swiss chard Thoran<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b><u><br />Ingredients</u> </b></span><span style="font-size: large;"> </span><br />
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<ol style="font-family: Verdana,sans-serif; text-align: left;">
<li><span style="font-size: small;">Red swiss chard / Red cheera - 1 bunch</span></li>
<li><span style="font-size: small;">Grated coconut - 1/2 cup</span><span style="font-size: small;"> </span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Garlic - 2-3 cloves</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Cumin seeds - 1/4 tsp</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Turmeric powder - 1/4 tsp</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Red chilly powder - 1/2 tsp</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Green chillies - 3 Nos</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Shallots / Kunjulli- 3 Nos</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Curry leaves - 1 stem</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Salt to taste</span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">Oil </span></li>
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<span style="font-size: large;"><u><b>Method</b></u></span><br />
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<span style="font-size: small;">Wash the red swiss chard / cheera and chop it into very small pieces. Then drain it . You can even use the stem.</span></div>
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<span style="font-size: small;">Grind coarsely grated coconut, cumin seeds, garlic and turmeric powder . </span><span style="font-size: small;"> Set aside.</span></div>
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<span style="font-size: small;">Then
heat oil, add mustard seeds. When it crackles, add chopped cheera/
swiss chard, chopped green chillies,shallots and curry leaves.</span><span style="font-size: small;">stir and cook until all the water evaporates.Then add the ground paste</span><span style="font-size: small;"> and stir for a minitue</span><span style="font-size: small;"> . </span><span style="font-size: small;">Serve with rice. </span></div>
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</div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com0tag:blogger.com,1999:blog-3434418984633846049.post-84788330656166329132011-05-24T19:40:00.000-07:002011-05-24T23:13:18.946-07:00Rava Vada<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-w57J-pNOoT3TDypiAZv7TzknkQk1Op-a0UArr_uO8XmnvNE_pwXMm3LR2cQSnJ2lnRzJ_bPDqqEGllGkVFS9lZU0GbeBag5oU6rQnv8-F0TtGG_fc2Lm7K42CZFyGawWbqziQc4NXs1Z/s1600/IMG_1987.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-w57J-pNOoT3TDypiAZv7TzknkQk1Op-a0UArr_uO8XmnvNE_pwXMm3LR2cQSnJ2lnRzJ_bPDqqEGllGkVFS9lZU0GbeBag5oU6rQnv8-F0TtGG_fc2Lm7K42CZFyGawWbqziQc4NXs1Z/s320/IMG_1987.jpg" alt="" id="BLOGGER_PHOTO_ID_5610480763459213410" border="0" /></a><br />Rava vada, an easy vada that can be made in 30 min.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFaMuRQD1kI1gHcz9ifvnhva7Lu_o5FIp0NXB1wjrFO4Eu5w02LuhC3Wdbvn86xmz1-5Sbovup95wKe6IXFyWD4g67GEZKLUKINEGMTCsss_EdQikMZQEKagoEwtL5rHwodB0do6KkCoq/s1600/IMG_1987.jpg"><br /></a><span style="font-weight: bold;">Ingredients:</span><ol><li>Fine rava -1 cup</li><li>Yogurt/curd - 1/2 cup</li><li>Boiled potato - 1 medium size<br /></li><li>Red onion finely chopped -1/4 cup</li><li>Green chillies- 4</li><li>Ginger - small piece<br /></li><li>Coriander leaves/Curry leaves chopped - 2 tsp</li><li>Salt<br /></li><li>Oil for frying</li></ol> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtM3S7wZfX79aNpQgqMX8XoActrgnqxJ48B9wv2eImW7nchgRrDCyg39moyuiysegUjjG6RpbEblVah4id9bOXVRJVzHjvccGF20xpJLS36_rAjYCAh5mMqVkquknKf1Hc1WIuP4ts815e/s1600/IMG_1984.jpg"><span style="font-weight: bold;">Method</span>:</a><br />Soak rava with Yogurt/curd for10 min.<br />After 10 min mix items 3 to 8 so that batter should be of thick consistency and make small round balls and flatten it with palm.<br />Then heat oil on medium heat flame. When hot enough, deep fry rava balls until golden brown.<br />Its good with coriander chutney .SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com8tag:blogger.com,1999:blog-3434418984633846049.post-25337310167255207702011-05-16T14:38:00.000-07:002011-05-18T19:08:03.281-07:00Egg Aviyal/Mutta Aviyal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg359r3OtRJSZmgA_30IOoJJQV_pq3ZDW1ALPJU1uEwa6AxADpMOu5Pi-vOmULQZbBVsPIjrP_PoTlmTPd_oKzth4z8OOUY1WEzBxd6VQH4qv8RZK3xbv-Aj1SEf0pTSokQd_bzvKXD0u-b/s1600/IMG_1780.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg359r3OtRJSZmgA_30IOoJJQV_pq3ZDW1ALPJU1uEwa6AxADpMOu5Pi-vOmULQZbBVsPIjrP_PoTlmTPd_oKzth4z8OOUY1WEzBxd6VQH4qv8RZK3xbv-Aj1SEf0pTSokQd_bzvKXD0u-b/s320/IMG_1780.jpg" alt="" id="BLOGGER_PHOTO_ID_5607432060464579618" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><ol><li>Boiled egg - 6 nos, each cut into half</li><li>Potato - 1 no, cut lengthwise</li><li>Drumstick- 6 nos, cut lengthwise</li><li>Snake gourd (Padavalanga) -1 no</li><li>Brinjal/Eggplant-1 (small one)<br /></li><li>Tomato -1 no</li><li>Curry leaves- one bunch<br /></li><li>Green chilly - 3 nos, cut lengthwise</li></ol><span style="font-style: italic; font-weight: bold;">For grinding:</span><br /><ol><li>Grated Coconut- ½ of one coconut</li><li>Cumin seed- ¼ tsp</li><li>Shallot- 3 nos</li><li>Garlic - 1 no<br /></li><li>Turmeric powder - ¼ tsp</li><li>Chilly powder - ¼ tsp</li><li>Salt as needed</li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuyeIcDPKqGG1LmhT8JX1Ml0u5qpHDMFFGRtf-f_bKJCYp72e6CjjQZHGNiJEyxhxDBQ9fIq0RhKo0dVmigW5J43b7AYJUjD5DTi8TBqjUhi6J6JhMO0AoYaC90vMfbkX3dGTw2Kk0WRR/s1600/IMG_1796.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuyeIcDPKqGG1LmhT8JX1Ml0u5qpHDMFFGRtf-f_bKJCYp72e6CjjQZHGNiJEyxhxDBQ9fIq0RhKo0dVmigW5J43b7AYJUjD5DTi8TBqjUhi6J6JhMO0AoYaC90vMfbkX3dGTw2Kk0WRR/s320/IMG_1796.jpg" alt="" id="BLOGGER_PHOTO_ID_5607431863880949346" border="0" /></a><br /><span style="font-weight: bold;">Method</span>:<br />Heat coconut oil in a kadai.<br />Add green chilly, curry leaves and vegetables except tomato and saute well.<br />Add 1/2 cup water and cover with a lid and cook in low flame.<br />When vegetables are cooked, add tomato and salt.<br />Then add the add ground mixture to the cooked vegetables (add little water if needed).<br />Add egg into this and mix slightly. Cook in low flame for about 3 min.<br />Add 1 tsp of coconut oil and remove from fire.<br />Egg aviyal goes well with rice .SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com10tag:blogger.com,1999:blog-3434418984633846049.post-88812286854129712872011-05-11T12:06:00.000-07:002011-05-16T14:47:36.946-07:00Muthira/ Horsegram Chammanthi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DLEa7JrkcPdI0nJUftV14DliXbFDn4EqznS8aDDeoKB01G81Sg8yO6Lv26hZKpunu7QgEdw7uPxd2yYbbLbO36wIO9VrTtSCjw3qj_1HFX2866JoO-nwb_zSj2wWHifEB-Ya8yk2KhaT/s1600/IMG_1756.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DLEa7JrkcPdI0nJUftV14DliXbFDn4EqznS8aDDeoKB01G81Sg8yO6Lv26hZKpunu7QgEdw7uPxd2yYbbLbO36wIO9VrTtSCjw3qj_1HFX2866JoO-nwb_zSj2wWHifEB-Ya8yk2KhaT/s320/IMG_1756.jpg" alt="" id="BLOGGER_PHOTO_ID_5606317184448492642" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br /><br /><ol><li> Grated Coconut – 1 cup</li><li> Muthira/ Horse gram-2 tbsp</li><li> Dry Red Chillies – 2</li><li> Garlics- 3 nos (small)</li><li> Tamarind Paste- 1 tsp</li><li> Urad Dal (Uzhunnu Parippu) – 1 tsp</li><li> Mustard Seeds – 1/2 tsp</li><li> Curry Leaves – few<br /></li><li> Salt – to taste</li></ol><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCKphNqbHWnAtE91YJ9uADwnDEhHwtqG6UVwRxbS9SD3TsRvYqeyedFFS0zTUkZytXWxBGHl1LwRuxmDjNQ7xQ1ajbSNgt2B5Ra3VhEE9iehFNCG16xXNGWKiOC-CGK1n8zwdavxJxhGO/s1600/IMG_1758.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCKphNqbHWnAtE91YJ9uADwnDEhHwtqG6UVwRxbS9SD3TsRvYqeyedFFS0zTUkZytXWxBGHl1LwRuxmDjNQ7xQ1ajbSNgt2B5Ra3VhEE9iehFNCG16xXNGWKiOC-CGK1n8zwdavxJxhGO/s320/IMG_1758.jpg" alt="" id="BLOGGER_PHOTO_ID_5606317070260152178" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphE_mtreiOJ-tmxmgpMap65i2t2jQGO3b83Pwng4Y9X_q37R9yFHn4OtE2y5mv2amVfmLtIeMrY6xSZOyuwHNCU-Oh77GH88oU-sReVikvHBKv2LIcva8ijdzbkGi1HckZGAi_2i-Mt5x/s1600/IMG_1758.jpg"><br /></a><span style="font-weight: bold;">Method</span><br /><br />First dry roast Muthira until it's colour changes to red. Then remove from the flame.<br /><br />Then dry roast Urad dal (Uzhunnu parippu), mustard seeds, dry Red chillies and Garlic until mustard seeds pop up and garlic smell changes.<br /><br />Then grind all items well.<br /><br />Serve this chammanthi with rice, mezhukuvaratti and pickle.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMLMosvjjpIFFdv2tQ0db49cfkwmVESPZNt27kYYApsZNwNK860v29LCoBoXdoBlV7pP4yNA_WrbPe9tCs18Qo2UeDaC9tj7z-yhwyDVWez45YfFeDef3cc3klU4o6JxEb6sdtHmUz7VM/s1600/IMG_1756.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCvPEPG9Uzt1S_7kQ6qfYCslgyluPWY15JfZTQa2vG05W6EZWZqORSElqqzUVfBCYJLrVp3_65FyyniznBYjeyHrjqnWxljrA5aMxMRsNY_Uf9RLVTf_Ix0iyERZ3gd-VI3b0q-eZKEwk/s1600/IMG_1756.jpg"><br /></a><strong><span style="text-decoration: underline;"><br /></span></strong><br /><strong><span style="text-decoration: underline;"><br /></span></strong>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com5tag:blogger.com,1999:blog-3434418984633846049.post-49905221737409614652011-05-04T12:01:00.001-07:002011-05-04T21:22:48.012-07:00Payarukoottan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRqUW5J_4MLI7Jj5zui7GuYGQvpIM8OZx-YpNb6QhCbpE_92cIsjGilvwjDzfFRLlkKtuef9sUFsuP_TPP48PfI-bYo8hAGQ8mtvY-zjhtL0r_Q9izLpxVH3lGTxCK5VToubbH_Ci2H9c/s1600/IMG_1033.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRqUW5J_4MLI7Jj5zui7GuYGQvpIM8OZx-YpNb6QhCbpE_92cIsjGilvwjDzfFRLlkKtuef9sUFsuP_TPP48PfI-bYo8hAGQ8mtvY-zjhtL0r_Q9izLpxVH3lGTxCK5VToubbH_Ci2H9c/s320/IMG_1033.jpg" alt="" id="BLOGGER_PHOTO_ID_5602945184742459634" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br />1)Green gram(Cheru Payaru)-1 cup<br />2)Salt to taste<br /><span style="font-style: italic; font-weight: bold;"><br />for grinding:</span><br />3)Coconut-1/4 cup<br />4)Cumin seeds-1 tsp<br />5)Garlic Pods- 2 nos<br />6)Turmeric powder-1/4 tsp<br />7)Chilly powder-1/2 tsp<br />8)Salt to taste<br /><strong><br />for the seasoning</strong>:<br />9)Coconut oil -2 tbsp<br />10)Mustard seeds<br />11)Dry red chillies<br />12)Curry leaves<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bq9AP-0wc12Dymwyq4zx3Txn3YQscG6Nc0hBXpenoef6Gwju8jVLP2MLqJ44qpwbiOfN-1TepnAqW3XhkAWn56rcSrC0rxwRUD6un-ig4kRY-HCdRSjm8lRLq3cnbYHZXUIgO2cvrbCu/s1600/IMG_1035.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 237px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bq9AP-0wc12Dymwyq4zx3Txn3YQscG6Nc0hBXpenoef6Gwju8jVLP2MLqJ44qpwbiOfN-1TepnAqW3XhkAWn56rcSrC0rxwRUD6un-ig4kRY-HCdRSjm8lRLq3cnbYHZXUIgO2cvrbCu/s320/IMG_1035.jpg" alt="" id="BLOGGER_PHOTO_ID_5602945073754852962" border="0" /></a>Method:<br /><br />1. Pressure cook the green gram (with salt) and keep aside.Make sure its not mushy.<br /><br />2. Grind coconut, garlic, cumin seeds, turmeric powder and chilly powder into a paste adding little water.<br /><br />3. In a kadai, heat coconut oil and splutter mustard seeds, curry leaves, dry red chillies and then add the cooked green gram.<br /><br />4. Add the ground paste and mix well.<br /><br />5. Continue to cook until you get a nice flavor. Serve hot with kanji, pickle and pulisheri.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcUO1vSLHivNElr6-kKTf5uFkvip3meJSN10uhVPpvWLEmvvZ4SM4oDLcDSPzF-uUIpgxwu_gG7qrPzqVaKBMSnJNk5OpMBr-4yl0246jH6swhiKyy_9sdnKo61HwnEJcaGOBt-Tlph9n/s1600/IMG_1040.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcUO1vSLHivNElr6-kKTf5uFkvip3meJSN10uhVPpvWLEmvvZ4SM4oDLcDSPzF-uUIpgxwu_gG7qrPzqVaKBMSnJNk5OpMBr-4yl0246jH6swhiKyy_9sdnKo61HwnEJcaGOBt-Tlph9n/s320/IMG_1040.jpg" alt="" id="BLOGGER_PHOTO_ID_5602944939207223330" border="0" /></a>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com4tag:blogger.com,1999:blog-3434418984633846049.post-2018046887590137852011-05-01T12:18:00.000-07:002011-05-04T13:46:17.440-07:00Vanilla Pancake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6Y4XwE-LI1OniPzTwBuRpCahfHbKVS7xlIn14b-tImPP7l4mV7CWPsXTcC00duglSx-wAeaF-drRumNU7y_879cVfvu_B8ixPX2M3vGVJubc2nEJItzQAivWZfp1O3E5YV55GiN2zUKh/s1600/IMG_1002.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6Y4XwE-LI1OniPzTwBuRpCahfHbKVS7xlIn14b-tImPP7l4mV7CWPsXTcC00duglSx-wAeaF-drRumNU7y_879cVfvu_B8ixPX2M3vGVJubc2nEJItzQAivWZfp1O3E5YV55GiN2zUKh/s320/IMG_1002.jpg" alt="" id="BLOGGER_PHOTO_ID_5601830050436449650" border="0" /></a><span style=" ;font-family:Verdana;font-size:100%;" ><strong><u>Ingredients</u></strong></span><br /><br />1)All-purpose flour-1/2 cup<br />2)Eggs-3 nos<br />3)Vanilla extract-1/2 tsp<br />4)Sugar- 2 tbsp<br />5)Cream cheese- 1 tbsp<br />6)Butter- 2 tbsp<br />7)Milk (optional) to make the consistency<br /><br /><br /><span style="font-weight: bold;">Method</span><br /><ol style="text-align: left;"><li>In medium bowl, add eggs, flour, sugar, cream cheese and vanilla. Mix by hand or electric mixer.</li></ol><div style="text-align: left;"> 2. Heat fry pan to medium-high heat ,Rub pan with Butter.Take a ladleful of batter and spread it out on the heated pan. Cook until golden brown on both sides.Serve hot with honey.<br /><br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHg_dWdZkZ3c3-neX8JiAay7U7Z5jLhZvmzuYzlakiF6aw-HzCKPR533yNImay4q-_pBO-r5PKZ7CP1DLg2q5iHKttNWprJF9Uk8Cj1GLnZKaU6LIKv64vocmwHXa3da7FYxAPnlHFHWdt/s1600/IMG_0997.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHg_dWdZkZ3c3-neX8JiAay7U7Z5jLhZvmzuYzlakiF6aw-HzCKPR533yNImay4q-_pBO-r5PKZ7CP1DLg2q5iHKttNWprJF9Uk8Cj1GLnZKaU6LIKv64vocmwHXa3da7FYxAPnlHFHWdt/s320/IMG_0997.jpg" alt="" id="BLOGGER_PHOTO_ID_5601829843804296994" border="0" /></a>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com1tag:blogger.com,1999:blog-3434418984633846049.post-43505205605391267222011-04-29T15:11:00.000-07:002011-04-29T15:55:18.898-07:00Beetroot leaf Avial<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4t1uSrruBUNghEIt-gvGKpZm631wv7GEZntkhgpRAnYPWtTJ9c42rNFxgjaPn3l1ugTNbkFrkVEkLEkOp5D_BlYmKev7mkmPWhwkZsPZmY2AV5w48uqacYddm2gJs4ZrHRMA_Gq2QErM/s1600/IMG_0841.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4t1uSrruBUNghEIt-gvGKpZm631wv7GEZntkhgpRAnYPWtTJ9c42rNFxgjaPn3l1ugTNbkFrkVEkLEkOp5D_BlYmKev7mkmPWhwkZsPZmY2AV5w48uqacYddm2gJs4ZrHRMA_Gq2QErM/s320/IMG_0841.jpg" alt="" id="BLOGGER_PHOTO_ID_5601134572942957682" border="0" /></a><br /><p><span style=";font-family:Verdana;font-size:100%;" ><strong><u>Ingredients</u></strong></span></p> <ol><li><span style=";font-family:Verdana;font-size:85%;" >Beet leaves - 1 bunch</span> </li><li><span style=";font-family:Verdana;font-size:85%;" >Green chillies - 3 slit</span></li><li><span style=";font-family:Verdana;font-size:85%;" >Vellarikka(</span>Cucumber)-1 cup</li><li><span style=";font-family:Verdana;font-size:85%;" >Green mango - 2 slices or to taste </span> </li><li><span style=";font-family:Verdana;font-size:85%;" >Grated coconut - 1/2 - 3/4 cup</span> </li><li><span style=";font-family:Verdana;font-size:85%;" >Cumin seeds - 1/2 tsp</span> </li><li><span style=";font-family:Verdana;font-size:85%;" >Turmeric powder - A pinch</span> </li><li><span style=";font-family:Verdana;font-size:85%;" >Chilli powder - 1/2 tsp (Optional)</span> </li><li><span style=";font-family:Verdana;font-size:85%;" >Shallots - 2 (Optional)</span> </li><li><span style=";font-family:Verdana;font-size:85%;" >Curry leaves - 1 spring</span> </li><li><span style=";font-family:Verdana;font-size:85%;" >Coconut oil - 2 tsp</span> </li><li><span style=";font-family:Verdana;font-size:85%;" >Salt - to taste</span> </li></ol> <p><span style=";font-family:Verdana;font-size:100%;" ><strong><u>Method</u></strong></span></p><span style=";font-family:Verdana;font-size:85%;" >1. Wash beet leaves well and slice the stems. Cover and cook the beet stems and </span><span style=";font-family:Verdana;font-size:85%;" >Vellarikka (cucumber) </span><span style=";font-family:Verdana;font-size:85%;" >in a vessel, add a pinch of turmeric powder, chilli powder (opt), curry leaves, 1/2 cup water and slitted green chillies. </span> <p><span style=";font-family:Verdana;font-size:85%;" >2. When they are half-done, add the chopped beet leaves and chopped mango pieces. </span></p><p><span style=";font-family:Verdana;font-size:85%;" >3. Grind the grated coconut with cumin seeds and shallots to a coarse paste and keep aside.<br /></span></p> <p align="justify"> </p><span style=";font-family:Verdana;font-size:85%;" >4. When the beet stems and leaves are cooked well, bring down the heat and add the crushed coconut mixture and cover it up with the cooked vegetables. Cover up with the lid and let it cook for few minutes. Cook for 2-3 minutes and add 2 tsp coconut oil. Mix well and stop cooking. Close it with a lid and let it remain for 5 min. Serve hot with rice.<br /><br />Note- Jackfruit seeds and drumstick also can be added to this aviyal to give a different taste, have to cook them along with beet stems.</span>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com0tag:blogger.com,1999:blog-3434418984633846049.post-1976110944576530192011-04-25T12:37:00.000-07:002011-04-25T17:25:48.440-07:00Netholi/Chooda/Smelt/Anchovy Thoran<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02cEfAa43JCueJFUBdhWwPYo8an71UfhKCZgQCflLQldh4VlfiSh32MyO1FXXWFNtXZryrryLiBvFLZYvwpThOvsEsCfSBa5D0GlEhdrayRX9Pxz3VFmwx0IT_5NpSQYgQ2J2Ijb8dP97/s1600/IMG_0823.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 232px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02cEfAa43JCueJFUBdhWwPYo8an71UfhKCZgQCflLQldh4VlfiSh32MyO1FXXWFNtXZryrryLiBvFLZYvwpThOvsEsCfSBa5D0GlEhdrayRX9Pxz3VFmwx0IT_5NpSQYgQ2J2Ijb8dP97/s320/IMG_0823.jpg" alt="" id="BLOGGER_PHOTO_ID_5599610095324685634" border="0" /></a><br /><strong>Ingredients</strong><br />Netholi/Chooda/Smelt/Anchovy -1 lb (cleaned)<br />Green chili:3 nos<br />coconut oil - 2 tbsp<br />Kudampuli /Gambooge- 4 pieces<br />Curry leaf-8 no<br />Fenugreek(Uluva) seeds or powder - 1/4 tsp<br />Water 3 cup<br />salt- to taste<br /><strong>To be ground to a fine paste:</strong><br />Coconut - 2 1/2 cup<br />Green chilly - 4 no<br />Pearl onions(Kunjulli) - 1 no(big size)<br />Turmeric powder- 1 tsp<br />Chilly powder - 1 1/2 tsp<br />Coriander powder-1/2 tsp<br /><span style="font-weight: bold;">Methods</span><br />Heat oil(one tbsp) in a kadai,add Fenugreek(Uluva) seeds or powder,green chilly and curry leaf. When fenugreek seeds turn brown, slow down the heat and add a pinch of tumeric powder and chilly powder to get nice color.<br />Then add the ground paste and kudam puli on this,allow it to boil in a medium heat .When the paste boils and aroma comes, add fish pieces. Add water such that the pieces are well immersed in the mix.<br />:- Add less water, if you want it thick.<br />Reduce heat to low and cover..Let it cook for 10 minutes.do not stir with spoon.Just hold the pan on the sides and shake the pan to mix well.Remove from flame. Add 1 tbsp coconut oil and keep covered.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScqnXTmj7v3kujvzWMi4El9Xxho18hmEDvdyQ9QkxLr6ZqrLzjKFbr7sCYuqM3JrOXzmFND1KiKc0Vghz69d-UCvHtfJABC06yJHW73XWylO9FHmmtGxEfS4wjQrPeHGcDl5D0sC7SEga/s1600/IMG_0822.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScqnXTmj7v3kujvzWMi4El9Xxho18hmEDvdyQ9QkxLr6ZqrLzjKFbr7sCYuqM3JrOXzmFND1KiKc0Vghz69d-UCvHtfJABC06yJHW73XWylO9FHmmtGxEfS4wjQrPeHGcDl5D0sC7SEga/s320/IMG_0822.jpg" alt="" id="BLOGGER_PHOTO_ID_5599608567868971186" border="0" /></a>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com0tag:blogger.com,1999:blog-3434418984633846049.post-15772849428352004002010-12-13T18:16:00.000-08:002011-05-04T13:44:14.074-07:00Spinach Soy Granules (Soya Palak Ki Sabzi)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX08G5177Rnkg-yUe6v8hwP2uumveCPVsKDzAgZPqNVe7QkiE1Y12yQ1xXaQ04xgDdx9rqvhfk_pn4_vtd9D6zw_LAShnciDCQl7cpFG7d3TcYiWOoj1BQGigX3f3EytcBu_RtUli2TSuO/s1600/DSC09807.JPG"><img id="BLOGGER_PHOTO_ID_5550357387841887538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 197px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX08G5177Rnkg-yUe6v8hwP2uumveCPVsKDzAgZPqNVe7QkiE1Y12yQ1xXaQ04xgDdx9rqvhfk_pn4_vtd9D6zw_LAShnciDCQl7cpFG7d3TcYiWOoj1BQGigX3f3EytcBu_RtUli2TSuO/s320/DSC09807.JPG" border="0" /></a><br /><div> <strong>Ingredients</strong></div><div>1 .Soy Granules- 1 cup</div><div>2. Olive oil or any oil-2 tbsp</div><div>3.Pepper powder-1/4 tsp</div><div> Cardamom powder-1/2 tsp</div><div> Cumin powder-1/2 tsp</div><div> Green chilly-2 </div><div> Ginger(chopped)-1/2 tsp</div><div>4.Spinach(chopped)- 1 cup</div><div>5.Tomato(chopped)-1 or 2</div><div> Salt to taste</div><div>6.Water-1/2 cup</div><div>7.Coriander leaves-1/4 cup</div><div><strong>Method</strong></div><div>Wash Soya Chunks & boil them in 2 cups of water for 15 minutes .Drain the water and allow chunks to cool. Then squeeze the water from chunks and keep aside.</div><div> </div><div>Heat oil in a preassure cooker, add Cardamom powder,Pepper powder,Cumin powder, Green chilly and Ginger.Saute well until the raw smell goes off.</div><div> </div><div>Then add chopped Spinach and saute well for 2 minutes. Then add tomato, soy chunks and saute. Add salt to taste. </div><div> </div><div>Add hlaf cup water and close the lid of pressure cooker and cook in medium flame. After 2 whistle, remove the cooker from heat. </div><div> </div><div>Garnish with coriander leaf and serve hot with Chapathi or rice.</div><div> </div><div><strong></strong> </div><div> </div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com1tag:blogger.com,1999:blog-3434418984633846049.post-37641200546896819932010-12-08T08:48:00.000-08:002011-05-04T13:45:06.518-07:00Tomato Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypLBpoUNVZJ27uiNmPrxZlQXRFLMU2vFOGoHqzRiSveyGgDEJISn1rCnH7oZacQVwTdBcJP0EiSsdRskVxwkgba1X5MjblSHnMV1XkHQOP2fAUODDH83Nrb94vks4zAyDKTAAHybAmBEj/s1600/DSC09758.JPG"><img id="BLOGGER_PHOTO_ID_5548355339899684562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 311px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypLBpoUNVZJ27uiNmPrxZlQXRFLMU2vFOGoHqzRiSveyGgDEJISn1rCnH7oZacQVwTdBcJP0EiSsdRskVxwkgba1X5MjblSHnMV1XkHQOP2fAUODDH83Nrb94vks4zAyDKTAAHybAmBEj/s320/DSC09758.JPG" border="0" /></a> <strong>Ingredients</strong><br /><br />Rice( I used to use ‘ponni’ raw rice )- 1 cup<br /><br />Tomatoes- 3 medium size<br /><br />Garlic - 4 pods<br /><br />Turmeric powder-1/2 tsp<br /><br />Onion-1/2 cup(chopped)<br /><br />Coriander leaves for garnishing<br /><br />Salt to taste<br /><br /><strong>for the seasoning</strong>:<br />Oil - 12 tbsp gingely oil<br /><br />Mustard seeds: one teaspoon<br /><br />Urad dal: one teaspoon<br /><br />Chana dal: 1/2 teaspoon<br /><br />Red chillies: 3-5( depending on how hot you like it)<br /><br />Asafoetida: a pinch<br /><br /><strong>Method:</strong><br /><br />Cook 1 cup Rice with 3 cup of water .Keep aside.<br />In the frying pan, heat oil. Add Mustard seeds and dry red chilly ; once the seeds splutter, add Urad dal asafoetida and channa dal . Once the dal ingredients turn golden brown, add turmeric powder and garlic.<br />Then add onions and and fry the onions till translucent.<br />Add the tomatoes and cook on medium-low flame,keep stirring frequently.<br />When the tomatoes are cooked add the cooked rice & combine.Garnish with Fresh Coriander leaves & enjoy.SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com0tag:blogger.com,1999:blog-3434418984633846049.post-54206926253906430392010-11-24T12:29:00.000-08:002010-12-09T19:26:53.245-08:00Chicken Momos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudmF4l18B2EwF67YQgvmcp8rU-3godgkH2r6HQTriJMhlCBmPpKWjv-5mBKD7zeubbak4hT03OMEbf6cP84f1q1LrUFNHjaNVS4uU3dHVAtK5nMFFh4xGjKCbmK5n8ZBUx2DY4sj2534_/s1600/DSC09656.JPG"><img id="BLOGGER_PHOTO_ID_5543221402901030530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 259px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudmF4l18B2EwF67YQgvmcp8rU-3godgkH2r6HQTriJMhlCBmPpKWjv-5mBKD7zeubbak4hT03OMEbf6cP84f1q1LrUFNHjaNVS4uU3dHVAtK5nMFFh4xGjKCbmK5n8ZBUx2DY4sj2534_/s320/DSC09656.JPG" border="0" /></a><strong>Ingredients</strong><br />1. Chicken, boiled and minced-250 gm<br />2.Plain wheat flour/Maida-500 gm<br />Oil-1 tbsp<br />Salt to taste<br />3.Onions-1 chopped<br />Olive- 3 chopped<br />Ginger-1 Inch chopped<br />Green chilli-2 chopped<br />Garlic-2 chopped<br />Pepper-1/2 tsp<br />4.Soya sauce-1 tsp<br />5. Salt to taste<br />6. Tomato Garlic Sauce (For Serving & Garnishing)<br /><span style="FONT-WEIGHT: bold">Method</span><br /><em><strong>For Dough<br /></strong></em>Take maida in a bowl and add salt and little oil and kned it into a soft dough using water.Keep it aside.<br /><strong><em>For filling<br /></em></strong>Now take Chop green chilies, onions, garlic and ginger, Combine them it in a large bowl with minced chicken.Add chopped olives . Mix well with hand, adjust for seasoning with salt and pepper. Add Soya sauce to it and mix well, set aside.<br />Make small balls from the dough. Roll them into a small round and put 1 tsp of the filling in the middle. Seal it and steam in a momo steamer.Steam it for about 20 minutes. its ready to eat now Garnish the chicken Momos with Tomato Garlic Sauce and Serve it hot.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPUURClm9GbM5WGURQyLKnSZHXEj2zgLj3D_3GOSzL5K_QLm7GeEkTDuAM3KwK-ViggwcEK87m3VshY6BBXeGBsWhSQKWVjxPVO3kIg91EZFtOMns0mdwmRL0FAvcuG7vT3_rLirP_79T/s1600/DSC09657.JPG"><img id="BLOGGER_PHOTO_ID_5543218560514464066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 257px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPUURClm9GbM5WGURQyLKnSZHXEj2zgLj3D_3GOSzL5K_QLm7GeEkTDuAM3KwK-ViggwcEK87m3VshY6BBXeGBsWhSQKWVjxPVO3kIg91EZFtOMns0mdwmRL0FAvcuG7vT3_rLirP_79T/s320/DSC09657.JPG" border="0" /></a>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com5tag:blogger.com,1999:blog-3434418984633846049.post-85884865548598223172010-05-03T19:34:00.000-07:002010-05-07T12:16:54.127-07:00Vazhapoo Thoran/Plantain flower fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPbB9hcODWWPZOIJiDUxgPojSKVyXDx-EnL6LESl9Uf3bXccH55vbEzpp-zrx2ga2kbBtBq-bvr1wuEzRLmMzO0-IPZ3T2S40h_14C7E_FMEpDz19itPGF8AI4XnveHJktKjv_SGWg7nF/s1600/vazhapoo.jpg"><img id="BLOGGER_PHOTO_ID_5467237955481272210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPbB9hcODWWPZOIJiDUxgPojSKVyXDx-EnL6LESl9Uf3bXccH55vbEzpp-zrx2ga2kbBtBq-bvr1wuEzRLmMzO0-IPZ3T2S40h_14C7E_FMEpDz19itPGF8AI4XnveHJktKjv_SGWg7nF/s320/vazhapoo.jpg" border="0" /></a><br /><br /><strong>Ingredients</strong><br /><br />Vazhapoo or plantain flower : 1 nos<br />Red beans or vanpayar-1/4 cup(cooked)<br />Fresh coconut - 1/2 cup,grated<br />Dried red chilli - 2 no<br />Jeerakam - 1 tsp<br />Garlic cloves - 2 no<br />Redchilly powder- 1/2 tap<br />Turmeric powder - 1/2 tsp<br />Mustard seeds - 1/2 tsp<br />Oil - 2 tsp<br />Salt<br /><br />Method<br />Clean and finely chop the plantain flower or vazhai poo.<br />Grind grated coconut, garlic and jeerakam and keep aside.<br />Take a tawa, add oil and mustard. Allow mustard to pop and then add dry chilli .<br />Now add the chopped plantain flower and add turmeric powder and redchilly powder.<br />Sprinkle water and allow it to cook.<br />When half cooked, add the cooked Red beans or vanpayar , salt and mix well.<br />Finally addground mixture and turn off the stove.<br /><div></div>Serve with rice.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com3tag:blogger.com,1999:blog-3434418984633846049.post-78801445216646102422010-04-13T13:42:00.000-07:002010-04-15T20:18:43.268-07:00Drumstick leaves curry(Muringa ella Parippu curry)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89-nBvbWsuMjPVWMZjbXkp1gOMjnBKVopprYyzXgdn1hd5ytWIyc1KZTBSEYUZOFcmXPSaVQ4vH-9yjyj0r-NqHX0L2oCYsXy8ixLwFnOvfE7-Ubzg0OneDVOzSC37E2pwykG78XfN4ad/s1600/DSC09086.JPG"><img id="BLOGGER_PHOTO_ID_5459730347787820690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 242px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89-nBvbWsuMjPVWMZjbXkp1gOMjnBKVopprYyzXgdn1hd5ytWIyc1KZTBSEYUZOFcmXPSaVQ4vH-9yjyj0r-NqHX0L2oCYsXy8ixLwFnOvfE7-Ubzg0OneDVOzSC37E2pwykG78XfN4ad/s320/DSC09086.JPG" border="0" /></a> <strong>Ingredients:</strong><br /><br />Drumstick leaves(Muringa ella)-2 cup<br /><br />Moong dal -1 cup<br /><br />Coconut - 1 cup<br /><br />Turmeric powder-1/4 tsp<br /><br />Chilly powder-1 1/2 tsp<br /><br />Garlic (chopped)-2 flakes<br /><br />Cumine seeds- 1 tsp<br /><br />Mustard seeds-1/4 tsp<br /><br />Dry redchilly - 3 no<br /><br />Oil-3 tbsp<br /><br />Salt<br /><br />Curry leaves<br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH67kRl1ev22HjuaTzAPCjH8KNSSZfoy8Y6hyG5QeYU2Oz1rsZ-cDufvAcXjkkQync60bcho8Vedw93sJVV3amBedckYtsurp2L5o-C8o91IW21pjr7724oUdWuEmVcgsv7ppS9ZRE9e29/s1600/DSC09087.JPG"><img id="BLOGGER_PHOTO_ID_5459727565384541410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 294px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH67kRl1ev22HjuaTzAPCjH8KNSSZfoy8Y6hyG5QeYU2Oz1rsZ-cDufvAcXjkkQync60bcho8Vedw93sJVV3amBedckYtsurp2L5o-C8o91IW21pjr7724oUdWuEmVcgsv7ppS9ZRE9e29/s320/DSC09087.JPG" border="0" /></a><br /><br /></div><br /><div><strong>Method</strong></div><br /><div>Cook dal in preassure cooker.Keep aside.</div><br /><div>Make a ground paste of coconut,cumine powder and garlic.Keep aside.<br />Heat oil in a pan add mustard seeds , dry red chilly and curry leaf .<br />Add drumstick leaves,turmeric powder,chilly powder and salt, and saute for 4 mins.<br />Then add cooked dal and allow for boiling.</div><br /><div>Add ground paste to it.And cover with a lid. </div><div>Remove from heat.Serve with Rice<br /></div><br /><div><br /><br /><div></div></div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com1tag:blogger.com,1999:blog-3434418984633846049.post-37291586461855450982010-04-08T15:32:00.000-07:002010-04-09T08:21:17.682-07:00Fish Moly<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc3N_OzMiI7AaZ3YxE52FdAWa1ut1_0qgJpS8gevaj-lGZ2djsBaNnpA8yIm3kUDILtW2kBjRFhZ-_CIui9hqtQsT8qFJXSYZgB9nL2av_cFKoW9xKWb_Kg6AkDHfZQvzSBomoNDbcJpj/s1600/DSC08994.JPG"><img id="BLOGGER_PHOTO_ID_5457984099332156402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 306px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc3N_OzMiI7AaZ3YxE52FdAWa1ut1_0qgJpS8gevaj-lGZ2djsBaNnpA8yIm3kUDILtW2kBjRFhZ-_CIui9hqtQsT8qFJXSYZgB9nL2av_cFKoW9xKWb_Kg6AkDHfZQvzSBomoNDbcJpj/s320/DSC08994.JPG" border="0" /></a><strong> Ingredients</strong><br />Mackerel/Salmon/Tilapia - 3 no (Medium size)<br />Turmeric powde-1 tsp<br />Chilly powder - 1 tsp<br />Meat masala- 1 tsp<br />Onions - 2 no<br />Green Chillies - 3<br />Ginger - 1 inch<br />Garlic - 2 pods<br />Big tomato - 1<br />Curry leaves - 1 sprig<br />Thin coconut milk- 1 1/2 cup<br />Medium thick coconut milk-1 cup<br />Thick coconut milk-1/2 cup<br />Pepper powder -1 tsp<br />Cardamam powder-1/2 tsp<br />Oil for frying<br />Salt to taste<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-MwkOWdoP1B5NrBToiogKJacJTJ3Clobq6jE7YuBufjcMFKpzl36EqZp0Ly163GPPUj7_ovaa8fzkaQJ41OxlrkoXKnPfHabJJxRiEZfit6TGnClArHI5SD_8IrvxtXfSS7cPsK-CCmC/s1600/DSC08975.JPG"><img id="BLOGGER_PHOTO_ID_5457983871369012738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 241px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-MwkOWdoP1B5NrBToiogKJacJTJ3Clobq6jE7YuBufjcMFKpzl36EqZp0Ly163GPPUj7_ovaa8fzkaQJ41OxlrkoXKnPfHabJJxRiEZfit6TGnClArHI5SD_8IrvxtXfSS7cPsK-CCmC/s320/DSC08975.JPG" border="0" /></a><br /><strong>Method<br /></strong><div><div>Clean fish thoroughly with salt. Make 3 or 4 slits on fish and apply chilly powder ,turmeric powder and salt.</div><div>Fry the fish lightly on both sides.Drain and keep it aside.</div><div>Saute onion, garlic, ginger,curry leaves green chilly in 3 tbsp oil (use the same oil that used for frying fish).</div><div>When onion becomes soft, add tomato and saute well for 5 minutes.</div><div>Add meat masala on it and saute well.</div><div>Then add fried fish & add salt to taste. Cover the fish with onion and tomato in the gravy.Let it cook in medium heat.</div><div>Then cover with a lid.</div><div>Add light coconut milk, let it boil.</div><div>Add crushed pepper powder.When the gravy becomes little thick add medium thick coconut milk.</div><div>Cover with a lid and let it boil<br />Add crushed cardamam powder and thick coconut milk. Remove from heat.</div><div>Serve with Appam,Chapathi or white rice.</div></div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com4tag:blogger.com,1999:blog-3434418984633846049.post-26686239802227487552010-04-06T22:42:00.000-07:002010-04-07T17:43:32.146-07:00Ottada(Elai adai) Happy Vishu....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-xYbVg43I3ogxOEYJh2ODIMjrWUE0HKUlPI_MuThWLTM9IWob4zmfVXKpLikjTMDZVvf12W6zTAJxJIZooFgJEFfcIABn95Sif1Af5U7Qhsqbc7O2Ryeg1uLQMoMs4M22PppJYZb7r9n/s1600/DSC09055.JPG"><img id="BLOGGER_PHOTO_ID_5457404278836115874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-xYbVg43I3ogxOEYJh2ODIMjrWUE0HKUlPI_MuThWLTM9IWob4zmfVXKpLikjTMDZVvf12W6zTAJxJIZooFgJEFfcIABn95Sif1Af5U7Qhsqbc7O2Ryeg1uLQMoMs4M22PppJYZb7r9n/s320/DSC09055.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipuW3aOSUtVXyTn-umMekPd6dUOLBidfmYPtP-fCgbLuSEX3QJcN4kL_xJoKERUl1BfSnyX6HYF2Lat6gSrhw4VUEUEfe-9n8_TreTKXZLc3QNk3rN-KhXgdKvFKErww2k_b_aysOkOCs/s1600/DSC09057.JPG"><img id="BLOGGER_PHOTO_ID_5457404018868263442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipuW3aOSUtVXyTn-umMekPd6dUOLBidfmYPtP-fCgbLuSEX3QJcN4kL_xJoKERUl1BfSnyX6HYF2Lat6gSrhw4VUEUEfe-9n8_TreTKXZLc3QNk3rN-KhXgdKvFKErww2k_b_aysOkOCs/s320/DSC09057.JPG" border="0" /></a><strong><br />Ingredients:</strong> </div><div>Rice Powder - 2 cups </div><div>Grated coconut - 1½ cup </div><div>Cumin seeds-<a href="http://www.givoli.com/ingredients/11"> </a>½ tsp </div><div>Cardmom - 1 /2 tsp </div><div>Sugar - 1 cup </div><div>Jaggery - 1/ cup </div><div>Ghee - 1/4 cup </div><div>Boiled Water -1 cup </div><div>Salt - 1/4 tsp </div><div>Plantain leaf(Vazhayila) for wrapping</div><div><strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPcXUu_KHnzJOH_DEIRZmUfqfN2n2lkQ9cJbwzwcY3wTx7BTT9eDgmEmG5GgTHzNJV4tvt_eRQ02ekdVYqs8i1PEKE7qpAzDO5CWJh9zEiJTtt6F8d13sW3mvQcGrcymaaffa_b4qgJqv/s1600/DSC09057.JPG"></a><strong>Method</strong> </div><div>Crush the coconut,sugar,cardmom and cumin seeds well(Using your hand).Keep aside.</div><div>Add jaggery ,ghee and salt to the rice flour and make it into a dough by adding boiled water.</div><div>Spread the dough on the vazhayila pieces. </div><div>Put coconut mixture inside the adas and fold the vazhayilas. </div><div>Arrange these stuffed leaf in an idli plate . </div><div>Cook for 10 minutes on medium -high heat. </div><div>Remove from heat. Elai Adai is ready.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwo3XHnjFA79GKrd1EmUXWtagoajxeo-k59nHWU_OSf08sXLwo5bKW4yzcYCG00E4YT33qo8uoRZbBp6UDd0bQDXwmAfvlpmCpq1qdg3JcDs30Fdu4PcYItMR4k0VZl-vNjj2304W3_5a/s1600/DSC09064.JPG"><img id="BLOGGER_PHOTO_ID_5457403624104081970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 272px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwo3XHnjFA79GKrd1EmUXWtagoajxeo-k59nHWU_OSf08sXLwo5bKW4yzcYCG00E4YT33qo8uoRZbBp6UDd0bQDXwmAfvlpmCpq1qdg3JcDs30Fdu4PcYItMR4k0VZl-vNjj2304W3_5a/s320/DSC09064.JPG" border="0" /></a><br /><div><div><div><div><div><div><div><div></div></div></div></div></div></div></div></div></div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com7tag:blogger.com,1999:blog-3434418984633846049.post-8465242240258241302010-04-02T08:48:00.000-07:002010-04-02T18:35:16.420-07:00Pal Kanji(Broken Wheat)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1-joI0RKohiqdOVBSL_MFHcDnbFG3mA6hcIsKv2sNwm5b7MWE0uYoBwG4GRf3pJniwys8-XRbzyenFt5iXnpRqwwliyVQExzINxmCFihILZuceYiBFVH3qr9VM6SzoOfxTNxeLNB9Jma/s1600/DSC08957.JPG"><img id="BLOGGER_PHOTO_ID_5455712498218799570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1-joI0RKohiqdOVBSL_MFHcDnbFG3mA6hcIsKv2sNwm5b7MWE0uYoBwG4GRf3pJniwys8-XRbzyenFt5iXnpRqwwliyVQExzINxmCFihILZuceYiBFVH3qr9VM6SzoOfxTNxeLNB9Jma/s320/DSC08957.JPG" border="0" /></a><br /><div></div><br /><div><strong>Ingredients:</strong> </div><br /><div>Broken Wheat- 1 cup </div><div>Water - 2 cups </div><div>Milk- 4 cups (2% reduced fat) </div><div>Sugar to taste </div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFmbzSAxgdMG01ZlLrLS_uMlrWt-SkNK29bNU47BzDqfbgaY9Zc-H6pLqgLK-xVPNl0O_yFIIOKLGsF1oERD5lM34pkR6OVMhS_1KxN3V_uU577KxaTXpmwzPB5CCDKu2Tm-IMqx0Yk4S/s1600/DSC08951.JPG"></a><strong>Method</strong></div><br /><div>Wash wheat and cook in preassure cooker with 2 cups of water in medium heat (until it's cooked well).</div><div></div><div>After the wheat is cooked, open the cooker and then add 4 cups of milk and then boil for 10 minutes in medium heat.</div><br /><div>Add sugar as per taste. </div><br /><div>Serve the pal kanji with chips. </div><div></div><div></div><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFqefgB14SjflYZfq_dSWuV8pnpeR1JDcM_kK9roTV2EP4iGe1pmhqzmof5AhL5sZ8jh3O5NlBr17fMxR2mU-cv8mNJHV15k0aoVpkPWmg41i28HNPkhKRt-9dTX7mmiptYVx1YM1Yd1J/s1600/DSC08951.JPG"><img id="BLOGGER_PHOTO_ID_5455710071725520466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 297px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFqefgB14SjflYZfq_dSWuV8pnpeR1JDcM_kK9roTV2EP4iGe1pmhqzmof5AhL5sZ8jh3O5NlBr17fMxR2mU-cv8mNJHV15k0aoVpkPWmg41i28HNPkhKRt-9dTX7mmiptYVx1YM1Yd1J/s320/DSC08951.JPG" border="0" /></a><br /><br /><div><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCksx2rZ2DUVvn6-Fur77OczirCtmc2vkFklALPjRgZCNlSTPxg2D4CNPCZDqkuaBUetMzntBNZug0L5Ae8FJrhvNqFhynz67UPGU_JsHD9nFwN2LnN4i2sEovX4MZaoJXztxyo9HZyWe4/s1600/DSC08957.JPG"></a></div></div></div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com2tag:blogger.com,1999:blog-3434418984633846049.post-81429718696592341152010-01-28T00:07:00.001-08:002010-02-06T02:28:00.953-08:00Black Forest Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOxT9wxQ-s_AMKwbxM7qBu5GyljgzxHgGci1r8Ez0y0y36jHVoW-rOGJDCc4e1V9rN5XfDk4eK1iRlXSwt0HfFhim5QN2vrIq0NZaPplxlgc2-ZhyIBSWhID_hgIJoAr_Um3w4OB7FSoM/s1600-h/DSC08494.JPG"><img id="BLOGGER_PHOTO_ID_5431892351664657410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOxT9wxQ-s_AMKwbxM7qBu5GyljgzxHgGci1r8Ez0y0y36jHVoW-rOGJDCc4e1V9rN5XfDk4eK1iRlXSwt0HfFhim5QN2vrIq0NZaPplxlgc2-ZhyIBSWhID_hgIJoAr_Um3w4OB7FSoM/s320/DSC08494.JPG" border="0" /></a><br /><br /><br /><br /><strong><em>Ingredients:</em></strong><br /><br />Allpurpose flour(Maida)-1/2 cup<br />Unsweetened cocoa powder -1/2 cup<br />Sugar(powdered)-1 cup<br />Egg-6 no<br />Butter-1 cup<br />Vanilla extract - 1 tsp<br /><br /><b><i>For filling and decoration<br /></i></b><br /><br />Pitted sour cherries - 1 cup<br />Cornstarch- 3 tbsp<br />Heavy whipping cream- 2 cup<br />Vanilla extract- 1 tsp<br />Sugar - 2 tbsp<br />Cherries-10 no<br />Chocolate rice and Chocolate curls or shavings for garnish<br /><br /><strong><em>Method</em><br /></strong><br /><strong>To make the cherry sauce:</strong> (This is to be made one day before making the cake)<br /><div>Boil cherries in cherry syrup till they become soft.Add sugar to taste(not necessary).</div><div>Add cornstarch to make a thick consistency.</div><div><strong>To make Whipping Cream:</strong> (This to be made fresh at the time of making cake)</div><div>Heavy whipping cream should be kept in refrigerator.</div><div>Beat this chilled whipping cream till it becomes creamy.(use a bowl without moisture)</div><div>Add sugar and vanilla extract while beating.<br /><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NYRFK_LNkI6i0rl-V-YFWQqCsoy1H5NsTibUIJL_natY1FKkDcCQeajr3yWIJZhaS7gGZ9qJLv6gQerUwx9C_HaQ1J95tLdLq95q2JfsE4fbrGWq92K7lwWdwa7F5p0ByqQd5Noj3jIz/s1600-h/DSC08521.JPG"><img id="BLOGGER_PHOTO_ID_5431892197411992162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 248px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NYRFK_LNkI6i0rl-V-YFWQqCsoy1H5NsTibUIJL_natY1FKkDcCQeajr3yWIJZhaS7gGZ9qJLv6gQerUwx9C_HaQ1J95tLdLq95q2JfsE4fbrGWq92K7lwWdwa7F5p0ByqQd5Noj3jIz/s320/DSC08521.JPG" border="0" /></a><strong>To make Cake</strong><br />Preheat oven to 350 degrees F (175 degrees C).<br />Mix Allpurpose flour(Maida) and cocoa powder well.Keep aside.</div><div>Melt butter and keep aside.</div><div>With an electric mixer, beat Sugar(powdered),eggs and Vanilla extract (on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes)</div><div>Then add Maida and cocoa powder spoon by spoon.</div><div>Add melted butter . Mix well.</div><div>Pour the cake batter into the greased 9x13 inch pan, spreading it evenly.</div><div><br />Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool. </div><div></div><div><strong>Assemble the cake: </strong></div><div>Using a knife, carefully cut each cake horizontally in half to make 2 or 3 layers.</div><div>Make holes in the cake with fork so that when u pour cherry sauce over the cake layers can absorb equally.</div><div>Now pour cherry sauce in each layer.</div><div>Spread whipping cream over the cherry sauce in each layer.</div><div>Spread the whipping cream all over the cake.</div><div>Garnish with Chocolate rice , Chocolate curls or shavings and cherries.</div><div>Keep this in refrigerator.</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bTyuENqv4cp4BdFWSmu1NzYz9yxtzVF34eq4IuvqpIjYGwpCWYNjqb0V1uRbWjXLz-Vo1Orz9dGpkAxeoYMGxzfGOJ3VwER91ymigXsppkGXgjfJ_0vlAVEQWH4MGnr3mcN3ckgSP7NN/s1600-h/DSC08550.JPG"><img id="BLOGGER_PHOTO_ID_5431892014901940306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bTyuENqv4cp4BdFWSmu1NzYz9yxtzVF34eq4IuvqpIjYGwpCWYNjqb0V1uRbWjXLz-Vo1Orz9dGpkAxeoYMGxzfGOJ3VwER91ymigXsppkGXgjfJ_0vlAVEQWH4MGnr3mcN3ckgSP7NN/s320/DSC08550.JPG" border="0" /></a><br /><br /><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFPxV1ryIE5lOCrvIw-4snMuRFWSGFmAv_yiJ-Gdo9AtruRXUHPHTS-RKlABCpdjaiwQVobcSpKbvM9DNbP67xP-KD_RlHFBmqOQZwaLjNyi2TnWqrE0Fd1DuLpCM-GCsknawqz4l1vic/s1600-h/DSC08494.JPG"></a></div></div></div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com4tag:blogger.com,1999:blog-3434418984633846049.post-7843452691254356052010-01-18T18:23:00.001-08:002010-02-02T21:26:21.191-08:00Egg Bhurji (Egg Scramble)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYztefLfKPwmaR_0TZ8VC7aHBsZzqNHI9pLJH7O28KuLUFAWSXOmS3y2V7w5LyHN2sxPF8k2cOGxvdVb3-T9hGgQdtOT4x8q9EkwoTlS4ap_5UMXSmkbos9Tzl1gIZGmDb2duLRzTvKFap/s1600-h/DSC08448.JPG"><img id="BLOGGER_PHOTO_ID_5428271141671201986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYztefLfKPwmaR_0TZ8VC7aHBsZzqNHI9pLJH7O28KuLUFAWSXOmS3y2V7w5LyHN2sxPF8k2cOGxvdVb3-T9hGgQdtOT4x8q9EkwoTlS4ap_5UMXSmkbos9Tzl1gIZGmDb2duLRzTvKFap/s320/DSC08448.JPG" border="0" /></a> <strong><em>Ingredients:<br /></em></strong><br /><br /><div>Egg - 4</div><div>Onion - 1 (finely chopped)</div><div>Green chillies - 2 (finely chopped)</div><div>Tomato- 3 (medium size)</div><div>Coriander leaves- 1/2 cup</div><div>Mustard seeds- 1 tsp</div><div>Red chilly powder-1/2 tsp</div><div>Turmeric powder-1/2 tsp</div><br /><div><strong><em>Method:</em></strong></div><div>Beat the Eggs well.Keep aside</div><div>Heat oil in a pan,add mustard seeds.</div><div>When mustard seeds start popping, add chillies and onion. Fry till onion turns brown in color.</div><div>Add tomatoes,coriander leaf,turmeric powder , redchilly powder and salt.Saute well.</div><div></div><div>Add egg on it. Stir constantly and cook till the Eggs dry up to the desired consistency.</div><div></div><div>Serve hot with Rice,Chapatis, Naan, Parathas or Bread.<br /></div><div></div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com3tag:blogger.com,1999:blog-3434418984633846049.post-33221252817204616252010-01-12T15:06:00.000-08:002010-01-20T17:48:24.589-08:00Pad Thai Kung<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgk08K_oQRekf1itRxmrM3kKMGg7_1H0BXBawaUfRy5J7RkGbk0evGPTMkP4JgxD6VVBUT-EdUBcQJaC5EEYPuEN4BK3UDBD5SfQCuwmcyK8DtRmn2HjKKnpezK7PK-zR6LpWibPg6XxW/s1600-h/DSC08389.JPG"><img id="BLOGGER_PHOTO_ID_5425994851166748546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 280px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgk08K_oQRekf1itRxmrM3kKMGg7_1H0BXBawaUfRy5J7RkGbk0evGPTMkP4JgxD6VVBUT-EdUBcQJaC5EEYPuEN4BK3UDBD5SfQCuwmcyK8DtRmn2HjKKnpezK7PK-zR6LpWibPg6XxW/s320/DSC08389.JPG" border="0" /></a><strong></strong><br /><strong></strong><br /><strong></strong><br />Pad Thai Kung, a traditional dish of Thailand .<br /><strong></strong><br /><strong>Ingredients</strong><br /><br />1)Shrimp-20 no<br />Onion(chopped)-1 no<br />Garlic - 4 no<br />Green chilly- 3 no<br /><br />2) Rice Noodles- 1 packet<br />Lemon juice-1 no<br />Sugar- 3 tbsp<br />Nam pla(fish sauce)- 2 tbsp<br /><br />3)Red chilly powder- 1 tsp<br /><br />4)Bean sprouts- 1 cup<br />Peanuts-1/2 cup<br />Spring onion<br /><br />5) Egg - 2 no<br /><br />6)Oil-2 tbsp<br /><br /><strong>Method</strong><br /><br />Soak rice noodles in hot water for 1 hour.<br />Heat 1 tbsp oil in a pan,add garlic and greenchilly saute well(when garlic raw smell goes).<br />Then add chopped onion and shrimp and saute well.<br /><br />Add 2nd ingredints in to it and saute well.Cover with a lid.<br />Add 3rd and 4th ingredients in to it and saute for 2 minutes and take off from heat.Keep aside.<br /><br />Make 2 thin egg Omlets.<br /><br />Keep one omlete in a plate and put shrimp mix in the middle of that and cover the shrimp mix with the second omlete as shown in the picture.<br /><br /><p>This can be serve hot.</p>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com3tag:blogger.com,1999:blog-3434418984633846049.post-15702128082690872412010-01-11T06:51:00.001-08:002010-03-17T22:23:01.132-07:00Meen curry/Salmon Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXtnh5jGni1iQgOc6awhjVX_2vRViVV1NKqc2nDyHpIb9lVHe0ujDBWkqNEplV0gaTxpFtk1K8Rt96cgHwoUm5uCQWJuRPX6oyKSQ2SsBAVHfBcPfNBd-fXMhd0RyLH69gzNWtB82vARd/s1600-h/DSC08385.JPG"><img id="BLOGGER_PHOTO_ID_5425499137066948402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 243px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXtnh5jGni1iQgOc6awhjVX_2vRViVV1NKqc2nDyHpIb9lVHe0ujDBWkqNEplV0gaTxpFtk1K8Rt96cgHwoUm5uCQWJuRPX6oyKSQ2SsBAVHfBcPfNBd-fXMhd0RyLH69gzNWtB82vARd/s320/DSC08385.JPG" border="0" /></a><br /><br /><br /><br /><br />Ingredients:<br />Salmon fish- 6 piece medium size<br />Coriander powder-1 tbsp<br />Turmeric powder-1 tsp<br />Kashmiri Chilli powder - 2 tbsp(has a fiery red colour without being very hot in flavour. If using ordinary chilly powder, 1 Tbs is enough)<br />Kudam puli - 4 no(soak in a water)<br />Asafoetida-1 pinch<br />Fenugreek seeds - 1/2 tsp<br />Coconut oil- 2 tbsp<br />Green chilly- 4 no<br />Ginger and Garlic paste - 1 tsp<br />Curry leaves -8<br />Water -1 cup<br /><br /><p> </p><p><strong>Method<br /></strong>Clean fish pieces with lime juice and keep aside.<br />Heat 1 tbsp oil in a pan add coriander, turmeric and red chilly powder and then add asafoetida. Then reduce heat and stir well. Make a paste and keep aside. </p><p>Heat oil in a kadai, put green chilly, ginger garlic paste, curry leaves and fenugreek seeds. Stir well in low heat. Then add ground paste to it and mix well. Add 1 cup water and soaked tamarind. Allow for boiling.<br />Then add cleaned fish pieces and cover with a lid for 10 minutes.<br />Remove kadai from heat. Serve hot with rice or kappa. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Kc_PhH7Ud2Kqgc4qhtCSP6ABN11D56hTQmZAL3wouSDgcRVDz5AjaJ_cnyrRjcawXgP879OQZ6tO4ak0y2UNienUE-VPWqNukPqVhCB48NSwPsx3nFvQA_A0pdzk2MeDQY4ZbLjwlJ2b/s1600-h/DSC08386.JPG"><img id="BLOGGER_PHOTO_ID_5425496173741641026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 227px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Kc_PhH7Ud2Kqgc4qhtCSP6ABN11D56hTQmZAL3wouSDgcRVDz5AjaJ_cnyrRjcawXgP879OQZ6tO4ak0y2UNienUE-VPWqNukPqVhCB48NSwPsx3nFvQA_A0pdzk2MeDQY4ZbLjwlJ2b/s320/DSC08386.JPG" border="0" /></a><br /></p>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com3tag:blogger.com,1999:blog-3434418984633846049.post-43563028308287798862010-01-09T16:28:00.000-08:002010-01-19T23:02:52.018-08:00Tomato dal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKdWxzopufh6Tc9e46zn9OtoDdzfF_2ib-h-_LmTrjejv0jYcBql20YSrPd6uIadXfTqPI33eR4FTHazmQaoA_6wQ_6BHp_qwrjF9sF27ufsVUFOXbOyUlwmdz4Omk-k65JqGAcJbqUm_/s1600-h/DSC08186.JPG"><img id="BLOGGER_PHOTO_ID_5424905716498458850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 258px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKdWxzopufh6Tc9e46zn9OtoDdzfF_2ib-h-_LmTrjejv0jYcBql20YSrPd6uIadXfTqPI33eR4FTHazmQaoA_6wQ_6BHp_qwrjF9sF27ufsVUFOXbOyUlwmdz4Omk-k65JqGAcJbqUm_/s320/DSC08186.JPG" border="0" /></a><br /><div></div><div></div><div></div><div></div><div><strong>Ingredients:</strong></div><br /><div>Toor dal/Masoor dal/Mong dal/Urud dal- 1 cup</div><div>Onion-1 no(Small size)</div><div>Tomato-3 no</div><div>Green chilly- 4no</div><div>Garlic- 8 no(chopped)</div><div>Cumin seeds(jeerakam)- 4tbsp</div><div>Mustard seeds - 1 tsp</div><div>Coriander Leaf-1/2 cup</div><div>Asafoetida Powder- 1/4 tsp</div><div>Fenugreek Powder- 1/4 tsp</div><div>Turmeric powder-1 tsp</div><div>Oil/ Butter - 2 tbsp</div><div>Salt</div><br /><div><strong>Method</strong></div>Cook dal with 2 tbsp cumine seeds in preassure cooker.<br />Heat oil /butter in a pan, add mustard seeds and cumin seeds.<br />When they splutter, add garlic, onion and green chilly and saute well.<br />Add asafoetida, fenugreek powder and turmeric powder to it and mix well.<br />Then add tomatoes and saute for 5 min and then add salt.<br />Then add cooked dal to it and cook until boil (If need less thick gravy, add water).<br />Garnish with corinder leaf. Serve dal with chappathi or hot rice.SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com2tag:blogger.com,1999:blog-3434418984633846049.post-38054958775454252872010-01-08T13:39:00.000-08:002010-01-08T14:18:11.913-08:00Chicken Masala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2l9748G-_uaX3bywReSoFo715ZnY44oIsJB7kX4Ejb9EY7eQltxysoj4S0ZxC9SkDnvvL7EPykPmQV7tbr8RvWzkZnB-_tKzUyS_DXTxqjIpdNm3ica-YfbQ3HzqIWRCfp4ZF05C4eDV/s1600-h/DSC08170.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2l9748G-_uaX3bywReSoFo715ZnY44oIsJB7kX4Ejb9EY7eQltxysoj4S0ZxC9SkDnvvL7EPykPmQV7tbr8RvWzkZnB-_tKzUyS_DXTxqjIpdNm3ica-YfbQ3HzqIWRCfp4ZF05C4eDV/s320/DSC08170.JPG" alt="" id="BLOGGER_PHOTO_ID_5424487175620231666" border="0" /></a>Ingredients:<br /><br />1)Chicken - 1kg<br />2)Dry red chilly - 10 no<br /> Coriander powder - 2 tbsp<br />3)Garlic crushed - 10 no<br /> Ginger-1 large piece<br /> Green chilly- 6 no<br /> Onion - 3 no(chopped)<br />4)Almonds(soaked)- 10 no<br /> Coconut(grated)-2 tbsp<br />5)Tomato - 2<br /> Coriander leaf-1/2 cup (chopped)<br />6)Pepper powder - 3 tbsp<br />7)Oil- 5 tbsp<br />8)Water - 1/4 cup<br />9)Salt<br /><br />Method:<br /><br />Fry dry redchillies and coriander powder for 5 min in low heat, then grind well and keep aside<br /><br />Heat 3 tbsp oil in a pan. Add ginger, garlic, green chillies and onion. Saute well.<br /><br />Add ground masala and chicken pieces, mix well. Add 1/4 cup water and salt and close with a lid.<br /><br />Make a paste of coconut and almond and add this paste to chicken curry.<br /><br />Heat 2 tbsp oil in a pan and add tomato pieces and coriander leaves. Saute well for 5 min and then add pepper powder. Mix this mixture to the chicken curry and mix well and leave for boiling.<br /><br />Serve with Chappathi or Roti.SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com3tag:blogger.com,1999:blog-3434418984633846049.post-28586638916345084712009-12-22T16:56:00.000-08:002010-01-06T15:34:13.434-08:00Queen of pudding<img id="BLOGGER_PHOTO_ID_5418230080772197154" style="margin: 0px auto 10px; display: block; width: 320px; height: 231px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfVCAyMd4GH7tdefPQB1IE-b89JV_Q9ZVqQA8135uXHtpqziLvglHui97_srLQGaz6WG1hiFumD8t0Ca_SlUdGO1xHad_bADpC7nS-3tafkj7ycP6DbmgMyiGNykZaZxOAifDQvHQ7st3/s320/DSC07836.JPG" border="0" /><br /><strong>Ingredients</strong><br /><br />Bread Crumbs(fresh) - 1 cup<br />Milk - 2 cup<br />Sugar - 3/4 cup<br />Egg - 3 no<br />Jam - 2 tbsp<br /><br /><strong>Method</strong><br /><br />Soak bread crumbs in 2 cups of milk and keep aside for 30 minutes.<br />Meanwhile seperate egg white and yolk. Beat egg yolk and add less than 1/2 cup of sugar.Beat the mixture well. Add this in to the mixture of milk and bread crumbs.<br /><br />Pour the pudding base (mixture of egg yolk and soaked content) in to baking pan.<br />Take a tray with hot water, keep the baking pan in side the tray. Bake it for 1/2 an hour 356 f.<br /><br />See whether a pudding consistency is formed.<br /><br />Now heat the jam with 2 tbsp of water(insted of jam, you can use apple or pineapple according to your taste)<br /><br />Spread the jam over the baked pudding base.<br /><br />Now beat the egg white till it becomes stiff .After that add remaining sugar and beat again.<br /><br />Now place this over the pudding base.Keep it for baking at 250 f in a tray with hot water.Bake it till the upper layer form a golden pinch colour.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYEOFsE78yQy4MMnalZ2TG_HLYzmrEHpO2NBHekriS0GBqY4mLkxSHnd-9K7LuzQGINUDAZYBjY4Ul5cU4du9j1ByhOxB_FLkl_26oBfX-Mw-vjG0XEa4G2icMiZwCvwKVam4WUw0t22S/s1600-h/DSC07839.JPG"><img id="BLOGGER_PHOTO_ID_5418229874658881090" style="margin: 0px auto 10px; display: block; width: 320px; height: 252px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYEOFsE78yQy4MMnalZ2TG_HLYzmrEHpO2NBHekriS0GBqY4mLkxSHnd-9K7LuzQGINUDAZYBjY4Ul5cU4du9j1ByhOxB_FLkl_26oBfX-Mw-vjG0XEa4G2icMiZwCvwKVam4WUw0t22S/s320/DSC07839.JPG" border="0" /></a> Queen of pudding in the serving bowl<br /><div><div><div></div></div></div></div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com2tag:blogger.com,1999:blog-3434418984633846049.post-19830673690085371712009-11-25T15:30:00.000-08:002010-01-08T16:52:09.977-08:00Lemon Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KxB4gjQmmerBWTobqFdrZ4eP9rqy3xzsNcIdoneuf93jDoAI1D7JyQqVTBseC0n01cUYEcuVXz8lLx0j1I3OLzoYLJ7iUQURKrnRIXz7Bc5kfwe8_hcwrTxkehFGLoEmmbX4hXqpDbNe/s1600/DSC07609.JPG"><img id="BLOGGER_PHOTO_ID_5408188189134848322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 318px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KxB4gjQmmerBWTobqFdrZ4eP9rqy3xzsNcIdoneuf93jDoAI1D7JyQqVTBseC0n01cUYEcuVXz8lLx0j1I3OLzoYLJ7iUQURKrnRIXz7Bc5kfwe8_hcwrTxkehFGLoEmmbX4hXqpDbNe/s320/DSC07609.JPG" border="0" /></a><br /><br />Ingredients:<br />Rice - 1 cup<br />Ghee - 2 tbsp<br />Mustard seeds - 1 tsp<br />Urad dal - 1 tsp<br />Chana dal- 1 tsp<br />Dry red chilly -2 no<br />Green chilly-3 no<br />Ginger - small piece<br />Turmeric powder - 1/2 tsp<br />Lemon - 1 no<br />Coriander leaf<br />Salt to taste<br /> Method:<br />Cook 1 cup Rice with 2 cup of water .Keep aside.<br />Chop Ginger and Green Chilly and keep them aside.<br />In the frying pan, heat Ghee. Add Mustard seeds and dry red chilly ; once the seeds splutter, add Urad dal and channa dal. Once the dal ingredients turn golden brown, add turmeric powder, salt, coriander leaves ,chopped ginger and green chilly.Saute Well.<br />Add cooked rice and lemon juice on it and mix well .<br />Now lemon rice is ready to serve.SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com1tag:blogger.com,1999:blog-3434418984633846049.post-11821398769301342662009-11-25T15:26:00.000-08:002009-12-02T18:01:09.165-08:00Pappaya Ularthiyathu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_iBE-eznwjrqd9q9fxhsGLOBldo3eqP6bu0MU87oi3FSKuX-aHoeD79GNjd-cZSDHKKBpnHRQ3KgOvRwY2o1vtdRum1d-OVseDspREu73sVK1l5UHIRwqsMFLK1LtLCv2uBaVZflegAN/s1600/DSC07597.JPG"><img id="BLOGGER_PHOTO_ID_5408187657286702066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 278px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_iBE-eznwjrqd9q9fxhsGLOBldo3eqP6bu0MU87oi3FSKuX-aHoeD79GNjd-cZSDHKKBpnHRQ3KgOvRwY2o1vtdRum1d-OVseDspREu73sVK1l5UHIRwqsMFLK1LtLCv2uBaVZflegAN/s320/DSC07597.JPG" border="0" /></a><br /><br /><div><strong>Ingredients</strong></div><div></div><div>Pappaya-2 cup</div><div>Oil </div><div>Mustard seeds-1 tsp</div><div>Shallots- 2 no</div><div>Garlic- 1 no</div><div>Curry leaf-6 no</div><div>Turmeric powder-1/2 tsp</div><div>Red chilly powder-1 tsp</div><div>Salt to taste</div><div></div><div><strong>Method</strong></div><div><strong></strong></div><div>Clean pappaya and Cut in to medium pieces.</div><div>Heat oil in a pan.Add mustard seeds. When it starts spluttering, add shallots and garlic.After they turns brown add cury leaves,red chilly powder,pappaya and salt. Saute well and cover it with a lid.Allow it to cook for 10 minutes. </div><div>Remove lid and stir well.</div><div>You serve this dish with rice or chappathi.</div>SpicyWorldhttp://www.blogger.com/profile/06321072886750318512noreply@blogger.com1