tag:blogger.com,1999:blog-27622136154802292872024-03-13T21:15:22.824+05:30Super Yummy RecipesCooking to win a man's heartSatyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.comBlogger275125tag:blogger.com,1999:blog-2762213615480229287.post-704687646254339372014-05-24T09:05:00.000+05:302014-05-24T09:10:30.983+05:30Eggless Tutti Frutti Vanilla Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1YY5ZMQmgyrKycVEQEREg9fwQrRb322qoiUdSvYN3rBBPKsghISJHqPNG7OELja35ZyXktjLj7m8fyFQrMCBbKAwpZeFbtHE3kyrGo9ehRxm5uT7EadIzqQOpCRYfxQrzSobKQjw7byG/s1600/tutti+frutti+vanilla+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1YY5ZMQmgyrKycVEQEREg9fwQrRb322qoiUdSvYN3rBBPKsghISJHqPNG7OELja35ZyXktjLj7m8fyFQrMCBbKAwpZeFbtHE3kyrGo9ehRxm5uT7EadIzqQOpCRYfxQrzSobKQjw7byG/s1600/tutti+frutti+vanilla+cake.JPG" height="640" width="614" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Every kid in town knows about this cake, every childhood memory we have about this cake brings back sweet memories.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">But for vegetarians a eggless cake is even special, I made this cake without eggs with milk powder as a substitute and was surprised to find it moist, soft and light.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup all purpose flour (maida)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 milk powder (I used amul)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup powdered sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup milk</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp baking powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp baking soda</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup tutti frutti</span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Procedure</strong><br />Grease 3-4 small round pan or one 8x8 inch square pan and sprinkle some flour and keep aside. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat the oven at 180 C</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Sieve the flour, salt, baking soda and baking powder at least twice so that they mix properly .Add the sugar, milk powder and mix nicely.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix vanilla extract to the milk and now slowly pour this milk to the batter and whisk firmly till it become lumpfree smooth batter ,next add the tutti fruitti and reserve some for garnishing.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Now pour the mixture into the pan,sprinkle the reserved tutty fruity and bake for 20 to 30 min or till golden brown. Check with a toothpick.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Your vanilla cake is ready, let it rest for it to cool for serving</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note:</strong> <br />The batter of the cake should be flowy. <br />The time for baking varies from oven to oven and also from pan to pan so adjust accordingly, here I used some small size pans so my baking time was less</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com8tag:blogger.com,1999:blog-2762213615480229287.post-29916332526288274122014-04-26T10:50:00.002+05:302014-04-26T10:51:18.327+05:30A Delightful Peanut Capsicum Masala <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKQAI7V3yamSAyRb51HhqUu8J9q76gt6NwPF6RnMJ7EQEGbEhpjzQXwDKFhB7p3AbWvhezL3_iiKlYDEj-SOu1IJvfwO4yIwZci9V0w_DnHGH-917ka6XE-UA0T-jjGrrO_yf2OewW-XX/s1600/peanut+capsicum+masala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKQAI7V3yamSAyRb51HhqUu8J9q76gt6NwPF6RnMJ7EQEGbEhpjzQXwDKFhB7p3AbWvhezL3_iiKlYDEj-SOu1IJvfwO4yIwZci9V0w_DnHGH-917ka6XE-UA0T-jjGrrO_yf2OewW-XX/s1600/peanut+capsicum+masala.JPG" height="640" width="558" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">This is a maharastrian dish that I love a lot, it is extremely rich with flavor and is a perfect </span><span style="font-family: 'Trebuchet MS', sans-serif;">accompaniment for roti and rice. I would say it is a perfect side dish that will delight your family.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">3 cups diced(small) capsicum </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup sliced onions</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup diced tomatoes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 green chillies</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp coriander powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp chilli powder (kashmiri)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup peanuts</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cummin/jeera</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/8 tsp turmeric powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">pinch of hing</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span></li>
</ul>
<br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Procedure</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Fry the peanuts and grind to a coarse powder without skin, keep aside</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan add cummin seeds once it starts to splutter add onion, turmeric powder and slit green chilli and fry till oil becomes </span><span style="font-family: 'Trebuchet MS', sans-serif;">translucent, then add capsicum and hing , fry and cover it till it soften</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add the tomatoes and stir till it becomes soft, now add all the remaining ingredients ( coriander powder, chilli powder </span><span style="font-family: 'Trebuchet MS', sans-serif;">and salt) and stir again for a min till it blends nicely</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Then add peanut powder mix nicely, cover and cook on a low flame for 5 min. Serve hot with roti or rice</span><br />
<br /></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com7tag:blogger.com,1999:blog-2762213615480229287.post-13520490590033510672014-04-13T11:43:00.000+05:302014-04-13T13:17:52.670+05:30The Healthy Tasty Cucumber Papaya Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI152tjka8xFkJtzflqNNhV3FvaYVLRwQoTX00-RoxKUQrZoPnonZ4Ritp6OjLRUhwIGkQ17Rz_bathOjguNfpWvOI9-ibji46Sg_MCBjVxqxjyBQboB1j01gUyheczc1SUa2N_yJfbMgU/s1600/cucumber+papaya+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI152tjka8xFkJtzflqNNhV3FvaYVLRwQoTX00-RoxKUQrZoPnonZ4Ritp6OjLRUhwIGkQ17Rz_bathOjguNfpWvOI9-ibji46Sg_MCBjVxqxjyBQboB1j01gUyheczc1SUa2N_yJfbMgU/s1600/cucumber+papaya+salad.JPG" height="640" width="604" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Recently my husband was reading a classic book written by Harvey Diamond "Fit for Life Not Fat For Life" which advocates the importance of living food. The secret formula Harvey Diamond advocates is 50% Living Food 50% Cooked Food.</span><span style="font-family: 'Trebuchet MS', sans-serif;">The middle path proposed by harvey diamond is the best path and so does our ancient indian tradition of ayurveda.</span><span style="font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I have found this salad so delightfull that I have begun to have it first thing in the morning at breakfast and a great source of energy to begin the day. </span><span style="font-family: 'Trebuchet MS', sans-serif;">This light refreshing salad is the perfect combination that will delight your family and can be served to your family whenever they feel like snacking.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Papaya is highly recognized for its antioxidant properties, its fiber content, natural laxative abilities, and the enzymes that help with balancing stomach acid for healthy digestion. Cucumber contains 95% water and eating them is a great way to keep yourself hydrated.And with tomatoes rich in vitamin C, Collagen, the skins support system, is reliant on vitamin C as an essential nutrient that works in our bodies as an antioxidant to help prevent damage caused by the sun, pollution and smoke, smooth wrinkles and improve overall skin texture...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cup chopped papaya</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cup chopped cucumber</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 chopped tomatoes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp chopped cilantro / coriander leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp extra virgin olive oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp lemon juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span></li>
</ul>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Procedure</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mix all the above ingredients nicely in a big bowl and refridgerate for 1/2 hr</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Serve chilled</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com6tag:blogger.com,1999:blog-2762213615480229287.post-78591677046032887522014-02-22T21:36:00.002+05:302014-02-22T21:36:52.749+05:30Exotic Mixed Vegetable Butter Masala Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKCZDjX9CDxv6zJo11rHvIJ73LXGagkaoqDGlSSXXWg2eFimQjA-LbxuqYoeWImYUJ07p8FXN2cmx6v5vw8hQVUzNCglaeprnQ51eQxFMZTYtfuU7wdeC7AoD_8BuviDQn2oV5bKbnxWj/s1600/mixed+vegetable+butter+masala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKCZDjX9CDxv6zJo11rHvIJ73LXGagkaoqDGlSSXXWg2eFimQjA-LbxuqYoeWImYUJ07p8FXN2cmx6v5vw8hQVUzNCglaeprnQ51eQxFMZTYtfuU7wdeC7AoD_8BuviDQn2oV5bKbnxWj/s1600/mixed+vegetable+butter+masala.JPG" height="640" width="568" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">It is very familiar to have paneer butter masala but it can be made healthier with the addition of vegetables that provides </span><span style="font-family: 'Trebuchet MS', sans-serif;">it a distinct flavor and crunch. I used a little butter for this preparation but it can be avoided completely if you feel you are going to add some extra pounds.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This dish is very ideal for parties or get togethers so do try it out and surprise your guests.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2-3 cups mixed vegetables (cauliflower,beans,carrots,brussel sprouts,baby corn,paneer,capsicum,green peas)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1.5 cup diced onions</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup diced tomatoes</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 green chilli</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 inch ginger</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">4-5 garlic</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp butter</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp oil</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp cummin powder</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">6-7 cashewnuts</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp poppy seeds</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp dhania/coriander powder</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp chilli powder</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 cardamoms/elachi</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 cloves</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 inch cinnamon stick<br /></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp kasuri methi</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp cream (optional)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">salt to taste</span></li>
</ul>
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Procedure</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat 4-5 cups water in a deep bottom pan, once water starts boiling add all the vegetables except paneer and blanch them </span><span style="font-family: 'Trebuchet MS', sans-serif;">for 2-3 minutes. Drain all the water. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat 1 tbsp oil in a pan and add all the above blanched vegetables till light golden brown. Keep aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In a pressure cooker add all the ingredients with 1 tbsp butter except vegetables, kasuri methi and cream and fry for 2-3 </span><span style="font-family: 'Trebuchet MS', sans-serif;">minutes, add 1/2 cup water, pressure cook for 3 whistles. Once it cools transfer to a mixie/blender and make a smooth paste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Again heat 1 tbsp butter, add the above prepared paste and fry nicely till oil begins to saturate out of the mixture.Now </span><span style="font-family: 'Trebuchet MS', sans-serif;">add the fried vegetables along with paneer and mix it till all the gravy blend with the vegetables. Now add 1/2 cup water, </span><span style="font-family: 'Trebuchet MS', sans-serif;">let it boil for 4-5 minutes, add the kasuri methi and let it cook for 2 more minutes. All the cooking should be done in </span><span style="font-family: 'Trebuchet MS', sans-serif;">low flame.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add 1 tbsp cream and switch off the flame. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Serve hot with chappatis or rotis</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Note:</b> You can any vegetable of your choice for this preparation</span><br />
<br /></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com8tag:blogger.com,1999:blog-2762213615480229287.post-63551653449404852722014-01-30T06:38:00.001+05:302014-01-31T10:57:39.069+05:30A Little Delectable Chocochip Brownie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM2hvI1aMtPblZjbWp6J3sXHwakmWPDjCZ6D_EZAvgJ1ru-8q-6pKeqfwQjkAB2aYDWc1F_nraPjA2If_RuqZsaXrk0ZRAAx-lGUc1i5rDA1I4JRF21D96lZoZtOLo3pR8EbPmsMfbJ16/s1600/chocochip+brownie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM2hvI1aMtPblZjbWp6J3sXHwakmWPDjCZ6D_EZAvgJ1ru-8q-6pKeqfwQjkAB2aYDWc1F_nraPjA2If_RuqZsaXrk0ZRAAx-lGUc1i5rDA1I4JRF21D96lZoZtOLo3pR8EbPmsMfbJ16/s1600/chocochip+brownie.JPG" height="640" width="636" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Life gives us small surprises or we need to create them !! A brownie is the perfect american dessert. </span><span style="font-family: "Trebuchet MS", sans-serif;">The most popular story about the origin of the brownie is about a housewife in Bangor, Maine. It says that the house wife forgot to add baking powder to a chocolate cake she was making. The cake did not rise but it was still delicious</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">They are either fudgy or cakey, depending on their density, and this version uses chocochips</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup all purpose flour</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3/4 cup sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 eggs</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">115 gm butter</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">115 gm chocolate bar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">100 gm chocochip</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp vanilla</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">a pinch of salt</span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Procedure</strong><br />Preheat the oven to 180 C,line a butter paper in a square pan.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat the chocolate with butter on double boiler,once chocolate melts fully keep it aside.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Beat the egg and sugar together with fork till it blends properly then add the melted chocolate and vanilla,salt and mix smoothly,now add the flour slowly and mix till all the flour blends with the mixture fully.Don't over mix this mixture.Now add the chocochips to this batter.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Shift the mixture to the prepared baking pan and bake it in pre heated oven for 30-40 min till its done.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note</strong>:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1.Don't over bake the brownie otherwise it will end up with crumble n chewy</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">2.Don't over beat the batter as if you beat more then more air will get incorporated brownie texture will become like cake and not be dense and become fluffy instead</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com10tag:blogger.com,1999:blog-2762213615480229287.post-55459656615032883202014-01-16T23:13:00.000+05:302014-01-16T23:29:56.229+05:30The Sumptuous Paal Pongal and Anumulu Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS", sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgLN7HxuSiNYiuoA703IhruSWG4OlEkrRf44DMC31FEcq6c7y8CVE5qo2WK171j1iXz10ifNCHItIOcOKIeLuIBXAJGTFLBEaHjBEFI13SGYyz5PlZsyDKbSmi2PACKFQwDjvKVSxEw34/s1600/paal+pongal+anumulu+sambar.JPG" height="640" width="576" /></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Some comfort foods are best prepared traditionally. This combination of paal pongal and anumulu sambar is a suprising </span><span style="font-family: "Trebuchet MS", sans-serif;">combination that will delight you with its lipsmacking taste. Anumulu is a seasonal bean so it is best now to buy it fresh to prepare this recipe. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Paal Pongal</span></strong><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup raw rice</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 cups milk</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 cups water </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Salt to taste</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure:</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Wash rice properly and soak it with 2 cups water for 30min.After 30 min discard the water fully and keep aside.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">In a thick bottom pan boil 2 cups milk and 2 cups water once it starts boiling add the soaked rice and cook in a medium to low flame till rice becomes soft. During the whole process stir the rice nicely for every 3 mins interval so that it will not stick to the bottom.Once rice become soft, switch of the flame and add the salt and stir properly. Your paal pongal is ready<br />
<br /> </span><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note</strong>:<br />1.By soaking the rice the cooking process will be faster.<br />2.Add more water while cooking the rice if required.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Anumulu Sambar</span></strong><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup anumulu/mochai seeds/field beans</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup chowchow chunks</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">a lemon size tamarind</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp channa dal</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp coriander/cilantro seeds</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">4 red chillies</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp grated coconut</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp jeera/cumin seeds</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp musterd seeds</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">a pinch of turmeric</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">a few fenugreek seeds</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">a pinch of hing</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">salt to taste </span></li>
</ul>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Boil the mochai/anumulu and chowchow with 1 cup of water in a pressure cooker for 3 whistles and keep aside.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
Soak tamarind in water for 10 min then extract the pulp and keep side.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
In a pan heat 1/2 tsp oil then add coriander seeds,channa dal and red chillies and fry in a low flame till dal become light golden brown.Then add curry leaves and fry for a while till become crispy ,shift this to a blender and make a fine powder then add coconut and little water and make a fine paste ,keep aside.<br /></span><span style="font-family: "Trebuchet MS", sans-serif;">Heat a tsp of oil in a deep bottom pan add mustard seeds,cummin seeds,fenugreek seeds and once mustard seeds start to splutter add hing and curry leaves and stir for a min then add cooked mochai seeds and chowchow without the water and reserve the water . Stir it properly then add the above prepared paste and stir for 1 min . Add the tamarind pulp, reserve water,turmeric,salt and let it boil for 5 min ,check the consistency if required add some water .</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Once its boils nicely switch off the flame and garnish with cilantro.Serve warm with paal pongal.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note:</strong><br />1.You can make the spice powder of coriander seeds,channa dal n red chilli much before also n can store it in container and use how much you need but preferable make it fresh when you need .<br />
<br />2.If you add more powder then sambar will become thick so add carefully.<br />
<br />3.Any excess spice powder can be used for stuffing for brinjal<br />
<br />4.Instead of chowchow you can use onions<br />
<br />5.If you do not have fresh anumulu/mochai/field beans then you can soak the dried field beans for 3 hrs and use in this sambar </span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com6tag:blogger.com,1999:blog-2762213615480229287.post-37877814208935759702014-01-11T14:22:00.000+05:302014-01-11T14:22:30.897+05:30Healthy and Tasty Curry Leaf Chutney / Karivepaku Pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBfAlDhQi922Y5bYnCAOIWJVx3jmkx7D3A9DVFwqEhEOV_SduXOq0xAEdIk2GZsqZNv4H8STPl_06edVJQCv_spqn6URqobSWnsdM0rpDeT-CgHsEQw-u-tFMfAIF6bb1JW5_4k81eg9Z/s1600/healthy+curry+leaf+chutney.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBfAlDhQi922Y5bYnCAOIWJVx3jmkx7D3A9DVFwqEhEOV_SduXOq0xAEdIk2GZsqZNv4H8STPl_06edVJQCv_spqn6URqobSWnsdM0rpDeT-CgHsEQw-u-tFMfAIF6bb1JW5_4k81eg9Z/s1600/healthy+curry+leaf+chutney.JPG" height="640" width="598" /></a></div>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif;">While many people are aware to use curry leaves as natural flavouring agent it has enormous health benefits. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />
<span style="font-family: "Trebuchet MS",sans-serif;">A simple delicious chutney is a great way to start a meal in andhra.This chutney can be had as a accompaniment with rice. </span><br /><br /><b>Ingredients</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">1cup curry leaves</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp. sesame seeds / til</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 tsp urad dal</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 red chillies</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp jeera/cummin seds</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp mustard seeds</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">pinch of fenugreek seeds</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/8 tsp of turmeric powder </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">pinch of hing</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">pinch sugar</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">little tamarind</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1.5 tsp oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt to taste</span></li>
</ul>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS;"></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: Times New Roman;"></span></span> </div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Procedure</b><br /><br />Wash the curry leaves thoroughly , drain the water and keep aside</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">Heat 1 tsp oil in a pan, add urad dal, cummin , mustard , hing and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Then add sesame seeds and fry for a minute till they become fluffy. Transfer it then to a plate.Once it cools grind to a fine powder.<br /><br />In the same pan add 1/2 tsp of oil and the curry leaves and fry for 1-2 minutes . Switch off the flame.<br /><br />Once it cools add the curry leaves to the above grinded powder with turmeric powder, tamarind,salt,sugar and grind to a fine paste.<br /><br />Transfer it to a serving bowl. </span><span style="font-family: "Trebuchet MS",sans-serif;">Mix and serve it with rice .</span></div>
</div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com5tag:blogger.com,1999:blog-2762213615480229287.post-27135498319841415822014-01-03T22:29:00.000+05:302014-01-05T18:30:49.006+05:30The Flavorful Elephant Yam Cutlet<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-DWSV18U9erSUvhbOTYDhncVkKZ4Mynwom7XH7HguVvxXnvtrUrzi1Qta-FYs3Lut8ExdeeWNCwh0dVjjBYDnpCLo3_R-4Vj7Abv390WMD3S197qk_Cs39NuHuCGt7NzJitvb1wlO-0QQ/s1600/elephant+yam+cutlet.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-DWSV18U9erSUvhbOTYDhncVkKZ4Mynwom7XH7HguVvxXnvtrUrzi1Qta-FYs3Lut8ExdeeWNCwh0dVjjBYDnpCLo3_R-4Vj7Abv390WMD3S197qk_Cs39NuHuCGt7NzJitvb1wlO-0QQ/s640/elephant+yam+cutlet.JPG" width="640" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
Wishing all my blog friends a very happy new year. Due to some personal circumstances I havent been able to blog lately. I hope to share more recipes in this new year and delight you all. <br />
<br />
For some people cooking is a boring routine and for some it is a piece of art. But for me it is neither both it is love personified. If you cook with love you enter a new dimension where you can create a dish that will fill you and your family with joy. <br />
<br />
You can sometimes make mistakes and may not be perfect everytime. But just keep trying and improve on your every attempt. So make this new year resolution not to give up on cooking new dishes.<br />
<br />
If you are looking for a authentic dish that can be eaten with steamed rice or a cup of tea this elephant yam cutlet will surprise you. I learnt this cutlet recipe from my MIL. It has a amazing flavor and crispy treat that you would want to have even when it is warm.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<div>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup grated elephant foot yam</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup finely chopped onions</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 red chillies</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp cummin/jeera powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 tbsp rice flour</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">oil for deep fry</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Peel the yam and grate it immediately</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Wash the grated yam in running water for 1-2 minutes. Then squeeze it completely to </span><span style="font-family: "Trebuchet MS", sans-serif;">remove the water.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Then in blender add the grated yam, red chillies, salt, chopped onions and jeera </span><span style="font-family: "Trebuchet MS", sans-serif;">powder. And roughly grind it in a coarse paste.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Take it out in a plate mix the rice flour to it which will give it some firmness. Heat oil in a pan on medium heat. Make small balls and pat it and slowly release them in the oil. Fry till crispy and until golden brown on both sides.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note:</strong> After peeling the yam do not wash as it will become slippery, wash it only after </span><span style="font-family: "Trebuchet MS", sans-serif;">grating it.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">You should wash it until all the slipperiness goes away, which is indicated by clear </span><span style="font-family: "Trebuchet MS", sans-serif;">water as you wash it</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Dont touch the cutlet initially when it is deep fried in oil else it will split apart. Once it begins to turn golden brown then you turn it over.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The addition of rice flour is important and should to added until it is a firm dough.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">If it is added more then the cutlets will be too hard and it is less the cutlets would split apart when you fry it.</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com4tag:blogger.com,1999:blog-2762213615480229287.post-18830090263679987672013-11-29T23:25:00.001+05:302013-11-30T06:57:29.486+05:30Chocolate Trifle A Taste of Heaven<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CLBnCpBhEaAWA1kqy_liHwxHEDv2NEGt3_yPm-tE_wl3nzNCqQcSom9hBYA7NsKaIJfQr3Hmkd5GT6JzHvz5O4uVIipj7wiHO2Iydr1x_7lT83DZABxWmmxV0m2cxsTtZTVD-NOesNYP/s1600/a+chocolate+trifle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CLBnCpBhEaAWA1kqy_liHwxHEDv2NEGt3_yPm-tE_wl3nzNCqQcSom9hBYA7NsKaIJfQr3Hmkd5GT6JzHvz5O4uVIipj7wiHO2Iydr1x_7lT83DZABxWmmxV0m2cxsTtZTVD-NOesNYP/s640/a+chocolate+trifle.JPG" width="560" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><br />This eye catching, full of rich chocolate flavor is a dream dessert with six luxurious layers of cream,custard and chocolate cake crumbles. If you want to taste heaven with every scoop this dessert will not fail you. So go ahead and surprise your loved ones..</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">6 tbsp chocolate cake crumbles</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">6 tbsp <a href="http://superyummyrecipes.blogspot.in/2012/12/pistachio-rosewater-cupcakes-with-pink.html" target="_blank">whipped cream</a></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 medium size glasses</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">6 tbsp chocolate custard</span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div>
<span style="font-family: "Trebuchet MS", sans-serif;">For chocolate custard</span></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup milk</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp custard powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp cocoa powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">4 tbsp sugar</span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Procedure</strong> <br /><br />To prepate chocolate custard in a bowl mix the cocoa powder, custard powder and little milk.Mix nicely keep aside.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Boil rest of the milk, add sugar and mix nicely. Then add the above mixture to this and stir continously so that it does not stick to the bottom. Once it begins to boil switch it off after one minute and let it cool.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zDL4n1O_h_TCFnQ44PbqAuyA5HxqeJ9nDmY1bFUgg5n7H251FWRNNsMnbAoT960G6mmCGDbthgpmq4x7lMN6Oznm0OWUapkP5qHCRCItOjP9HYITGAZ-f-IMHnOae8csxxtWRN8lBD0X/s1600/chocolate+trifle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zDL4n1O_h_TCFnQ44PbqAuyA5HxqeJ9nDmY1bFUgg5n7H251FWRNNsMnbAoT960G6mmCGDbthgpmq4x7lMN6Oznm0OWUapkP5qHCRCItOjP9HYITGAZ-f-IMHnOae8csxxtWRN8lBD0X/s640/chocolate+trifle.JPG" width="504" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">In a serving glass, put 2 tbsp crumbled chocolate cake, 2 tbsp chocolate custard, 2 tbsp whipped cream some nuts then again add 2tbsp of chocolate crumbles , chocolate custard and whipped cream.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Sprinkle some tutty fruttie and refrigerate for 8 hrs</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve chilled</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Note: To prepare whipped cream please refer to the <a href="http://superyummyrecipes.blogspot.in/2012/12/pistachio-rosewater-cupcakes-with-pink.html" target="_blank">homemade whipped cream frosting</a> I had prepared earlier</span><br />
</div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com4tag:blogger.com,1999:blog-2762213615480229287.post-39556156616424160752013-11-17T23:12:00.001+05:302013-11-17T23:13:12.230+05:30Tasty and Easy Puffed Rice Upma / Maramaralu Upma <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="clear: left; float: left; font-family: "Trebuchet MS", sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YsEbdZQjmzZHOybpeKeyUA3mMxSzUNeXrIAKyXAAX5khL3PBkXr7YVzds_U_f7D54XFzaU8QA0z2_sBVitQOQ7WIiFN_WbZ6DwzXezZTa8OqX0FIqwfTv_j34TMvwF4I2cp7e_5FpUEz/s640/puffed+rice+upma.JPG" width="616" /></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Puffed rice can be used innovatively even for breakfast.If you are looking for something quick and light on the stomach then do try this out. Sometimes puffed rice may become slightly soft and cannot be used for bhelpuri then this recipe of using puffed rice will be a delightful evening snack too. </span><br />
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br /></div>
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong> </span></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 cups puffed rice ( Maramaralu / Pori )</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1.5 cup chopped veggies (cauliflower, carrot, potato)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp jeera / cummin seeds</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp tomato ketchup</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup tomatoes</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 slit green chilies</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp chopped cilantro/coriander </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp oil </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">salt to taste</span></li>
</ul>
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><strong><span style="font-family: "Trebuchet MS", sans-serif;">Cooking Procedure</span></strong></div>
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div>
<span style="font-family: "Trebuchet MS", sans-serif;">Heat oil in the same pan, add cumin seeds, chilies then add the chopped veggies and fry till they become tender. </span></div>
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div>
<span style="font-family: "Trebuchet MS", sans-serif;">Then add tomatoes and cilantro/coriander and cook until it becomes soft. Add salt and tomato ketchup and mix nicely, </span></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Put the puffed rice in water for a seconds then immediately drain the water then add the puffed rice and give a quick stir so that everything can blend ricely. Serve immediately. It tastes great when served hot.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note:</strong> Dont soak it too much in water and neither stir too much after adding to the veggies.</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com8tag:blogger.com,1999:blog-2762213615480229287.post-81763453912537322832013-11-07T23:03:00.000+05:302013-11-07T23:03:44.452+05:30A Tasty and Healthy Avocado Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIZ1NuVCB8SmkJxGYCmWHraWKHbafZMNTKpJ_idxghsxBFTkN3QLlTK7JWIXIPOP6xV3tLx0s70dIiVpGsAa7Q2N3kqhXtZs6urFVBsIPDLGaq6522ih2ZijhYEEvP9wENW3oc_NTBPmg/s1600/avocado+sandwich.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIZ1NuVCB8SmkJxGYCmWHraWKHbafZMNTKpJ_idxghsxBFTkN3QLlTK7JWIXIPOP6xV3tLx0s70dIiVpGsAa7Q2N3kqhXtZs6urFVBsIPDLGaq6522ih2ZijhYEEvP9wENW3oc_NTBPmg/s640/avocado+sandwich.JPG" width="640" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Avocado is a </span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">healthy fruit</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> also known as butter fruit in the indian market . One of my close friend gave me this recipe to try out. It got some amazing flavor and with its creamy and buttery texture it feels you have added cheese to the sandwich.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">You can even eat it as a dip with some garlic bread/sticks/nachos.</span><br />
<br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">12 bread slices</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 avacado medium size</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup finely chopped onions</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup finely chopped tomatoes</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp chopped cilantro/coriander</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp of any pickle or lemon juice</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1-2 chopped green chilli</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp roasted jeera/cummin powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">salt to taste</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cut the avacado into half, discard the seed and scoop out the pulp into a bowl. Add rest of the ingredients to it and mash it with a fork to a smooth paste. And your stuffing in ready.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3w8MpV3A7WT9smqhyphenhyphenxIL6GCkKm8v3FoCptPrii2I48ZXA3yySdPCFNiU1dh4D_taL7JzqAR5TIVea1lKzmXvJ3BMhE8nmURQiEPP7SIbUsWQQqURGdiSSJWfZQJfKeN1B7RAnac57M-2/s1600/avocado+dip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3w8MpV3A7WT9smqhyphenhyphenxIL6GCkKm8v3FoCptPrii2I48ZXA3yySdPCFNiU1dh4D_taL7JzqAR5TIVea1lKzmXvJ3BMhE8nmURQiEPP7SIbUsWQQqURGdiSSJWfZQJfKeN1B7RAnac57M-2/s640/avocado+dip.JPG" width="588" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Apply the spread to one slide of bread and close it with another.Heat a tawa and toast the bread with some butter/ghee until light golden brown. Slice in triangle and serve hot.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note:</strong> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Make sure it is ripe when you buy it ... it will be slightly soft without dark spots.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. As the fruit ripens, the skin will turn darker. Avocados should not be refrigerated until they are ripe. Once ripe, they can be kept refrigerated for up to a week. If you are refrigerating a whole avocado, it is best to keep it whole and not slice it in order to avoid browning that occurs when the flesh is exposed to air. </span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com3tag:blogger.com,1999:blog-2762213615480229287.post-21681786091744665932013-10-30T23:31:00.001+05:302013-10-30T23:35:06.914+05:30Rajasthani Special Mathri The Tiny Little Crispy Wonder<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPok3sT3Bd_Jgub8Fu0kxRI8cW20FsV1_VLLTHf7l0nFH52zRTd5iKCluKE35QWd1l4u1iFzXtL2vxUXYxq2fz4utzpVhGP6DqOnoq5TTx9KhbmKAiGa5PaNiYG4kbIHsW-MwcQGD8vM2/s1600/mathri+dewali+snack.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPok3sT3Bd_Jgub8Fu0kxRI8cW20FsV1_VLLTHf7l0nFH52zRTd5iKCluKE35QWd1l4u1iFzXtL2vxUXYxq2fz4utzpVhGP6DqOnoq5TTx9KhbmKAiGa5PaNiYG4kbIHsW-MwcQGD8vM2/s640/mathri+dewali+snack.JPG" width="640" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Mathris or Mathis are the perfect anywhere, anytime snack. They taste really nice with a hot cup of tea.Mathris are eaten with a spicy mango or lemon pickle and are often served with tea. This savory indian cracker is a signature snack of rajasthan and with dewali just around the corner this can light up your life</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">3/4 cup all purpose flour/maida</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup semolina/sooji</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp clarified butter/ghee</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp chilli flakes</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp roasted cummin/jeera powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp crushed black pepper </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp salt</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">oil to deep fry</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix all the above ingredients nicely except ghee.Then add ghee and mix it nicely to get a crumbled texture. To this add water as required to make it a firm dough</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Let it rest for 1/2 hr. Heat oil in a pan for deep fry. Divide the dough in 3-4 ball, spread with roller and cut small circles with a cookie cutter or make tiny puri and prick them with a fork so that they do not puff up.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Fry in medium flame until crispy golden brown , then take them out and spread on tissue paper to remove excess oil. One they are cool completely store in airtight container and enjoy your tiny little crispy wonder.</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com2tag:blogger.com,1999:blog-2762213615480229287.post-48480437788155996872013-10-24T23:33:00.001+05:302013-10-25T07:26:02.636+05:30South Indian Delight Pearl Millet Laddu / Kambu Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qTakLSISMLKZN-nuJV_TARufCdoxKGKv5_hyphenhyphenwafmqDhUgNVnp8lt0PRzvQV7fHUouObGI6l3XZNkqDhOtebQeJRBnZEpSkir38PRnnjHBrcVe66l5t53rL4pzVqPq5kR5i1VWkEPv5a8/s1600/pearl+millet+laddu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qTakLSISMLKZN-nuJV_TARufCdoxKGKv5_hyphenhyphenwafmqDhUgNVnp8lt0PRzvQV7fHUouObGI6l3XZNkqDhOtebQeJRBnZEpSkir38PRnnjHBrcVe66l5t53rL4pzVqPq5kR5i1VWkEPv5a8/s640/pearl+millet+laddu.JPG" width="573" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">With my new found passion for millets when I recently mentioned to one of my close </span><span style="font-family: "Trebuchet MS", sans-serif;">friend that I had prepared <a href="http://superyummyrecipes.blogspot.in/2013/10/eat-perfect-curd-rice-with-kodo-millets.html" target="_blank">curd rice</a> when she mentioned millets would also taste wonderfull </span><span style="font-family: "Trebuchet MS", sans-serif;">as laddus.So I found a recipe online and tried it out immediately.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">This laddu has a wonderfull crunchy and crispy texture that would break softly and </span><span style="font-family: "Trebuchet MS", sans-serif;">make you feel excited with every bite.And as it is packed with nutrition you can have </span><span style="font-family: "Trebuchet MS", sans-serif;">it guilt free !! </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Millets are also a great economic booster to the farming community so its my small contribution to <a href="http://superyummyrecipes.blogspot.in/2013/10/eat-perfect-curd-rice-with-kodo-millets.html" target="_blank">make India self reliant and healthy</a>.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients</strong></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup pearl millet (Bajra, Kambu)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup grated jaggery</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp chopped cashewnuts</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp raisins</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3-4 cardamom crushed</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">5 tbsp ghee</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Dry roast the pearl millet until a nice aroma drifts in the air or until it is light golden color. Let it cool for some time, then grind it to make it a powder.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat 1 tbsp clarified butter or ghee in a pan, add cashewnuts and raisins and fry till golden brown. Switch off the flame, add the above millet powder, jaggery, cardamon powder to this mixture and mix properly.The heat of the pan will make the jaggery melt a little and blend nicely into the mixture.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Transfer the whole mixture to a plate , take portion by portion of mixture, add little ghee and make your laddus.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong>Note:</strong> </span><br />
<span style="font-family: Trebuchet MS;">In place of jaggery you can use sugar</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">You can replace the ghee with honey and also reducie the quantity of jaggery, so that you laddu is sweet and binded.</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com4tag:blogger.com,1999:blog-2762213615480229287.post-79604836624646991212013-10-21T14:49:00.000+05:302013-10-21T17:29:37.045+05:30Sattu Ki Kachori A Tasty Delicacy from Bihar<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4GMWorV6gmd5PhVN0hCSbhnzbTkpFgQEZmUP5KMkgsMpYujRa9aXUTZ719qj2xNmQzcj545cO5D0noW-pKX4VYJ777_bgGWIEqzdhLE-X2GaVrnudhdP9M1cfQAB5t9r0w9D61nNZAs_/s1600/sattu+ki+kachori.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4GMWorV6gmd5PhVN0hCSbhnzbTkpFgQEZmUP5KMkgsMpYujRa9aXUTZ719qj2xNmQzcj545cO5D0noW-pKX4VYJ777_bgGWIEqzdhLE-X2GaVrnudhdP9M1cfQAB5t9r0w9D61nNZAs_/s640/sattu+ki+kachori.JPG" width="640" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">If you are looking for an authentic delicacy for breakfast or dinner then sattu ki kachori also known as makuni in bihar would be a wonderfull treat and would not dissapoint you even as a evening snack. They compliment well with pickle or <a href="http://superyummyrecipes.blogspot.in/2010/09/batata-nu-shaak-with-doodhi-thepla.html" target="_blank">potato curry</a>.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I made these very recently after I got the recipe from my SIL who is from north india.She is one of the best cooks I have known who shares a lot of lovely north indian delicacies.So just try this out and make your family have a wonderfull evening snack.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup wheat flour/ atta</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">pinch of ajwain / carrom seeds</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp salt</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">oil to deep fry</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">water as required</span></li>
</ul>
<div>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">For Stuffing</span></strong></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">4 tbsp sattu ka atta/roasted gram flour</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup finely chopped onions</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp finely chopped garlic</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp finely chopped green chillies</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp chopped cilantro/coriander leaves</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp pickle oil or mustard oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">salt to taste</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix the flour with oil,ajwain and salt nicely, then add required amount of water to form a nice dough. Not too soft like chappati or not firm as poori.Let it sit for 1/2 hr.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Make the stuffing by mixing all the ingredients mentioned above.It will be somewhat dry , add approximately 1 tbsp water to this mixture to make it little lumpy in our fist.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">After 1/2 hr knead the dough again for 1-2 min, divide into small lemon size balls,and flatten it by pressing. Place 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out. Flatten again, sprinkle a little flour and roll them with a rolling pin to </span><span style="font-family: "Trebuchet MS", sans-serif;">approximately 2.5 inch diameter </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwIh_hUEbyZ83mGssUTd2GNFKNTCyfL-Xf_hggSPq9niMaLdtNUolux8Ux7K_4SgUu3eVcVIh7nfP8rWKuA_NEpwwPvsupucI65pCxPNo1D2dpGszJ9A9h2R7Y6tJ9EyD0yk9DZm8mky8/s1600/makuni.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwIh_hUEbyZ83mGssUTd2GNFKNTCyfL-Xf_hggSPq9niMaLdtNUolux8Ux7K_4SgUu3eVcVIh7nfP8rWKuA_NEpwwPvsupucI65pCxPNo1D2dpGszJ9A9h2R7Y6tJ9EyD0yk9DZm8mky8/s640/makuni.JPG" width="640" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat oil for deep fry to medium temperature. Drop kachodi one by one and deep fry till both side golden brown. Drain the excess the oil and put them in a plate with tissue paper. Serve immediately..</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span> </div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com4tag:blogger.com,1999:blog-2762213615480229287.post-40941781756288234442013-10-17T23:44:00.000+05:302013-10-21T19:20:39.187+05:30Eat Perfect Curd Rice with Kodo Millets and Also Save India<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXq3aTuDF95DyUTuXfnZsinz6ObBLFA3gOmwBOh5jlgYc82RzbpXF_BFH0g23AfnL9dDvqMMMcyWD1OYs7f_-GO5xU_N8xaz8GUCAOBzb9gVYi0qKb_eINVorirPV9181DnBqGS-7jX2au/s1600/kodo+curd+rice.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXq3aTuDF95DyUTuXfnZsinz6ObBLFA3gOmwBOh5jlgYc82RzbpXF_BFH0g23AfnL9dDvqMMMcyWD1OYs7f_-GO5xU_N8xaz8GUCAOBzb9gVYi0qKb_eINVorirPV9181DnBqGS-7jX2au/s640/kodo+curd+rice.JPG" width="640" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Recently during my recent encounters in my grocery shopping I felt encouraged to buy millets. I researched online for recipes and came across a very important source of infomation.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Millet is one of the oldest foods, history goes behind 3000 years.Millets are the real god particle as it can fight the four challenges india is facing </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1. Water shortage<br />2. Diabetes<br />3. Malnutrition </span><br />
<span style="font-family: Trebuchet MS;">4. Encourage farmers livelihood from debt and drought</span><br />
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<br />We use 4000 litres of water to grow one kg of rice while all millets grow without irrigation. This can turn out to be a tremendous national gain especially in the ensuing decades of climate crisis. In a future, where water and food crisis stares us in the face, millets can become the food of security. </span><br />
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<span style="font-family: Trebuchet MS;">Another advantage of growing millets for farmers is it is pest resistant so it is by default grown organic saving farmers from buying pesticides.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">40% of indian population is heading towards diabetes. One of the main reasons for this is we are eating a single cereal diet. People are eating only rice or only wheat. It is very important to bring in a multigrain diet into our life.</span><br />
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<span style="font-family: Trebuchet MS;">It has become a recent trend to include oats in our diet.The top 5 producers of Oats is European Union, Russia, Canada, Australia and United States</span><br />
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<span style="font-family: Trebuchet MS;"><div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">It does not benefit India or Indian farmers. When we buy millets we really support our own farmers.Why should I buy something manufactured by farmers in EU and US when our own farmers produce equivalently nutritive food.A kg of millets is cheaper than a kg of oats. When nature has provided India with a grain that has equal benefit then why eat oats. And I have also found millets taste much better than oats and can be used to make a lot of indian recipes.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Millet and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Millets are amazing in their nutrition content. Each of the millets is three to five times nutritionally superior to the widely promoted rice and wheat in terms of proteins, minerals and vitamins. Each of the millets is a storehouse of dozens of nutrients in large quantities. They include major and micro nutrients needed by the human body. Hence they can help people withstand malnutrition</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Millets are alkaline in nature and hence beneficial for anti-aging</span><br />
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<strong><span style="font-family: "Trebuchet MS", sans-serif;">More info on millets</span></strong><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Varieties of millets</span><br />
<a href="http://millets.wordpress.com/millets/"><span style="font-family: "Trebuchet MS", sans-serif;">http://millets.wordpress.com/millets/</span></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Saving India</span><br />
<a href="http://cm.naturelabs.org/?p=552"><span style="font-family: "Trebuchet MS", sans-serif;">http://cm.naturelabs.org/?p=552</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">12 Health Benefits</span><br />
<a href="http://www.care2.com/greenliving/12-health-benefits-of-millet.html"><span style="font-family: "Trebuchet MS", sans-serif;">http://www.care2.com/greenliving/12-health-benefits-of-millet.html</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Nutritional Benefits of Millets</span><br />
<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53"><span style="font-family: "Trebuchet MS", sans-serif;">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53</span></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Millet Vs Oats</span><br />
<a href="http://suryaecolife.blogspot.in/2013/04/millets-vs-oats.html"><span style="font-family: "Trebuchet MS", sans-serif;">http://suryaecolife.blogspot.in/2013/04/millets-vs-oats.html</span></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">To begin with I tried curd rice with the kodo millets it tasted so perfect every spoonfull would simply slide in with joy.</span><br />
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<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong></div>
<ul style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup kodo millet (Hindi: Kodra; Tamil: Varagu; Telugu: Arikelu; Kannada: Harka)</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">2.5 cups water</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">3 cups milk</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp curd </span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp mustard seeds</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp chopped cashew nuts</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup pomegranate seeds</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp grated carrot</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp chopped cashew nuts</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1 sping curry leaves</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">2-3 chopped green chillies</span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp oil </span></li>
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<li><span style="font-family: "Trebuchet MS", sans-serif;">salt to taste</span></li>
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</span></ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Wash the kodo millets properly and pressure cook the millet with 2.5 cups of water with 4 whistles on high flame and 5 mins in low flame.Once it cools take the cooked millet out and mix it with spatula in a large bowl,now add the milk and mix nice till millet and milk blend nicely.Then add the curd,carrot mix again.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">To prepare the tempering heat oil in a small pan ,add mustard seeds,cashew nuts and fry in medium flame till mustard splutters then add green chilli,curry leaves and fry for 30 sec and add to curd millet porridge. Let it sit for 1-2 hours<br /><br />Note:<br /> 1.If you can make the millet curd rice in the morning itself and serve it at lunch </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">time ,it will taste awesome as you made it fully with milk</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> 2.If you have lack of time then in place of milk you can directly make it with curd </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">but have to serve immediately </span><br />
<span style="font-family: Trebuchet MS;">3.Milltets are pest resistant hence they are organic by nature </span><br />
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<span style="font-family: Trebuchet MS;">In chennai millets are begun to be available across many stores however I have found them priced appropriately at murugan stores (43 rs/500 gms)</span><br />
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<span style="font-family: Trebuchet MS;">Location of Murugan store: On poonamalee high road after hot breads near anna nagar arch ...</span><br />
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Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com7tag:blogger.com,1999:blog-2762213615480229287.post-62347998783001322722013-10-11T14:56:00.000+05:302013-10-11T17:32:41.350+05:30Eggless and Natural Velvet Beet Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS", sans-serif;">I normally prefer not to use food colors in my food and when I saw the beet version cake,I just immediately <a href="http://www.vegbowl.in/2013/09/velvet-beet-cake.html" target="_blank">bookmarked</a> it. Its got a natural beautifull deep red color and infused with a mild flavor of beetroot which no one can guess.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The beetroot puree makes up for the eggs and with rice bran oil it becomes a very healthy cupcake. Do try it and I bet no one would guess beetroot has been used in this cupcake !! And the best part it tastes awesome.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients</strong></span></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 cups all purpose flour / maida</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 medium size beetroot</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tsp baking powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tsp vanilla essence</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp cocoa powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup oil ( I used <a href="http://superyummyrecipes.blogspot.in/2012/05/secret-wonders-of-rice-bran-oil.html" target="_blank">rice bran oil</a> )</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup milk</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">pinch of salt</span></li>
</ul>
<span style="font-family: Trebuchet MS;"><strong>Procedure</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Wash the beetroot thuroughly and pressure cook for 4 whistles or until its tender . Once it cools remove the skin and make a smooth puree and keep aside</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Preheat the oven at 180 degrees</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Seive the dry ingredients (flour,cocoa powder, salt , baking powder) for 3 times. Grind the sugar to fine powder if the sugar granules are big.Mix the beetroot puree and sugar in a big bowl nicely then add milk, vanilla essence and oil and mix nicely.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add the dry ingredients to it and mix properly to a fine lump free consistency. Pour into cupcake moulds upto 3/4 level.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Bake for 25-30 minutes or till done. Insert a toothpick in the center , if it comes out cleanly then its done.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Remove and let the cupcakes rest in a cooling rack. Serve warm as it is or with a scoop of vanilla icecream.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note:</strong> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1.Baking time may vary from oven to oven so keep a eye over it when baking.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2.If you wish you can use a medium size 9 inch cake pan instead of cupcake moulds.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3.I got approximately 20 cup cakes</span><br />
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<span style="font-family: Trebuchet MS;">4. You can sprinkle sugar powder over it to give it a little zing</span><br />
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Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com9tag:blogger.com,1999:blog-2762213615480229287.post-75874133568643509032013-10-09T09:04:00.002+05:302013-10-09T09:04:56.138+05:30Tangy and Healthy Mango Ginger Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><span style="font-family: "Trebuchet MS", sans-serif;">Mango-ginger is neither related to mango nor ginger but to turmeric. It is a rhizome which is pale yellow inside and lighter colour outside.It combines the zing of ginger and the coolness of sweet, sour, raw mango.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mango-ginger has excellent medicinal properties and finds extensive use in the indigenous system of medicine. It is an appetizer that aids digestion, a aphrodisiac as it stimulates blood circulation, an antipyretic as it cools down the body in case of a fever. It is also effecive against inflammation due to injures. It has been discovered in germany recently that people who have eaten mango ginger regularly have lost weight naturally.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">This is a south indian delicacy with many variations. This version is the most basic </span><span style="font-family: "Trebuchet MS", sans-serif;">and a wonderfull pickle to have with rice and rotis.</span><br />
<br /><strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">250 gms mango ginger</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">6-7 green chilles</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">6 lemons medium size</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3/4 tbsp</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSvJ3cyJkxvtNa3M1qsR1U_UPfoJsBjEctGTeunFDMOE6JO4DwmJd1tk_ybN_4dZ63Zhp0YJFLLDDd8v02YLRlLP01dLpFgsmKQyMDAvcU1Rw8JyxKXn7-rIjffMwNTqDGLAccbKo8KaD/s1600/mango+ginger.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSvJ3cyJkxvtNa3M1qsR1U_UPfoJsBjEctGTeunFDMOE6JO4DwmJd1tk_ybN_4dZ63Zhp0YJFLLDDd8v02YLRlLP01dLpFgsmKQyMDAvcU1Rw8JyxKXn7-rIjffMwNTqDGLAccbKo8KaD/s640/mango+ginger.JPG" width="640" /></span></a></div>
<strong><br /><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br /><span style="font-family: "Trebuchet MS", sans-serif;">Wash and peel the mango ginger, cut into short slices lengthwise<br /><br />Cut the green chillies lengthwise of same size. </span><span style="font-family: "Trebuchet MS", sans-serif;">In a preferably glass/plastic bowl squeeze the lemons, add the mango ginger and chillies with the salt and mix nicely.<br /></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Let it sit for 24 hrs for it to pickle. Enjoy with rice and rotis<br /></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note:</strong> Dont cut the ginger too thin else it will loose it crucnhiness and if it is too thick it will take more time to pickle<br /></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Use dry spoon for serving as else it will form fungus, it will have a shelf life of 4 -5 day if it is kept outside. If it is refridgerated it will last for 15 days.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com4tag:blogger.com,1999:blog-2762213615480229287.post-692801163288396852013-09-28T14:16:00.000+05:302013-09-28T17:32:48.576+05:30A Delightful Corn Bhurji Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6igTa0l2hB2kFlcquklj3ozrV-5wC2KjL0VKYB9x64ldQXLV5lNPlkWV8dZ5LtEhNmrhgewL7BSf-WnSyQrR5h65TSPQ7QolYGPFJNa_aVVodSSc4SCx-mGe6R4IEf6cfIaQRSixaRIP/s1600/corn+bhurji+sandwich.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6igTa0l2hB2kFlcquklj3ozrV-5wC2KjL0VKYB9x64ldQXLV5lNPlkWV8dZ5LtEhNmrhgewL7BSf-WnSyQrR5h65TSPQ7QolYGPFJNa_aVVodSSc4SCx-mGe6R4IEf6cfIaQRSixaRIP/s640/corn+bhurji+sandwich.JPG" width="640" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">I tried many sandwiches with corn and this is one of my favorite. If you are looking for a new variety of corn based sandwich this would be a tasty option to try out. The spread used in this has many tasty ingredients that add crunch and flavor to the sandwich.Dont be surprised if your kids ask for more !! Recipe adopted from chef </span><a href="http://www.sanjeevkapoor.com/FoodFood-TurbanTadka.aspx" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">harpal singh sokhi</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.</span><br />
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup fine chopped onions</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup finely chopped capsicum</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup fine chopped tomato</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup boiled corn</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3/4 cup milk</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup crumbled paneer</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp coriander powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp cummin/jeera powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp chilli powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 finely chopped green chillies</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp ginger garlic paste ( approx 4 garlic / 1/2 inch ginger)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp chopped cilantro/coriander leaves optional</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">pinch of turmeric powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp amchur powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp butter</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">salt to taste</span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Procedure</strong></span><br />
<strong><span style="font-family: Trebuchet MS;"></span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Boil the corn kernels and grind it with milk to a fine paste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat oil in a pan, add onion, green chilli, ginger garlic paste when onion become translucent, then add the chopped capsicum and let it fry for 1 min, then add the chopped tomatoes, salt,chilli powder, turmeric, cummin and coriander powder and fry till tomatoes become soft Add the corn paste and fry for another 5 min till everything blends nicely, now add amchur powder and mix nicely</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add the crumbled paneer and cilantro leaves and mix nicely</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add butter to the above mixture, mix it and switch off the flame, your sandwich spead is ready</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Once it cools it will be soft and lumpy which you can spread evenly on a bread slide and grill it with another slice on top of it in a sandwich maker or on a pan.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve the sandwich immediately hot and crispy </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note:</strong> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1. The corn kernels which have normally not tender can be best used for this sandwich</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2. If you like tangy flavor you can add lemon juice in the curry</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3.You can use this spread in a stuffed paratha as it will be the best choice for a lunch box as it will taste good even if it is cool.</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com10tag:blogger.com,1999:blog-2762213615480229287.post-19569419509340628392013-09-25T00:02:00.000+05:302013-09-25T00:02:29.148+05:30The Exotic Crumbled Banana Walnut Muffin<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUmuTxwdR2of3-btZ1W8zz_6ukeu_pHbYHeNMrrpbq__vTcUOEkcOVvyzNpddJ3dWDih8b1_9mUEoa3dHZBacZqJBGxSb5co2qJOf2j9HqucTf0M4Bfw6hngIqqtil0XDdqxZL58qYWVb/s1600/crumbled+banana+walnut+muffin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUmuTxwdR2of3-btZ1W8zz_6ukeu_pHbYHeNMrrpbq__vTcUOEkcOVvyzNpddJ3dWDih8b1_9mUEoa3dHZBacZqJBGxSb5co2qJOf2j9HqucTf0M4Bfw6hngIqqtil0XDdqxZL58qYWVb/s640/crumbled+banana+walnut+muffin.JPG" width="554" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">If you love banana and walnuts this would be the perfect treat for your tastebuds. I spotted this recipe on </span><a href="http://aww.ninemsn.com/food/cookingtips/780722/banana-walnut-muffins" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">australian womens weekly</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> and gave it a try. It has a wonderful flavor and texture with every bite. The best part if you have overriped bananas to throw away you could use it here !!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients</strong></span></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1.5 cup all purpose flour / maida</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup brown sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 egg lightly beaten</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3/4 cup milk</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup oil (rice bran oil)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp baking soda</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp baking powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup mashed banana</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup walnuts</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">pinch of salt</span></li>
</ul>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>For Topping</strong></span></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp brown sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp flour</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup chopped walnuts</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp butter</span></li>
</ul>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Procedure</strong></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong><br />Line a muffin pan 2x3 with paper cups.</span><br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">Prepare the topping by combining sugar and flour in a bowl, rub in butter and mix the </span><span style="font-family: "Trebuchet MS", sans-serif;">chopped walnuts and keep aside</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat the oven to 200 degree centigrade, sieve the dry ingredients(flour,baking </span><span style="font-family: "Trebuchet MS", sans-serif;">soda,baking powder,salt) into a bowl for 3 times</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">Beat the egg with brown sugar for 1 min then mix milk,oil,banana to it. Now add the</span><span style="font-family: "Trebuchet MS", sans-serif;"> dry ingredients to the mixture slowly till all ingredients get incorporated. Do </span><span style="font-family: "Trebuchet MS", sans-serif;">not overmix.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">Mix the walnut and pour the mixture into the paper cup upto 3/4th level.</span><span style="font-family: "Trebuchet MS", sans-serif;">Sprinkle muffins with topping, bake at 200 C for 25 min or until the muffins are brown </span><span style="font-family: "Trebuchet MS", sans-serif;">and firm. Remove and let it cool on a cooling rack.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">Serve warm or store in a air tight container.</span></div>
<div style="text-align: left;">
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
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Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com10tag:blogger.com,1999:blog-2762213615480229287.post-14513421053230446402013-09-03T21:53:00.002+05:302013-09-03T22:05:35.684+05:30Sizzling Hot Mirchi Bhajji / Chilli Fritter Treat<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvYDkXUaXSHjY7vc98ocQYvMrZRP3moO23FIORZ1VqtMR9he45r7gTG29SyekJw20IST1S3Ymy7tzoehHKmbMXWwJpvqh77UmqckduqdawmTpZJ_rnXliuuhP1eH0ZeHTMTp_oSseNnoh/s1600/mirchi+bhajji+chilli+bhajji.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvYDkXUaXSHjY7vc98ocQYvMrZRP3moO23FIORZ1VqtMR9he45r7gTG29SyekJw20IST1S3Ymy7tzoehHKmbMXWwJpvqh77UmqckduqdawmTpZJ_rnXliuuhP1eH0ZeHTMTp_oSseNnoh/s640/mirchi+bhajji+chilli+bhajji.JPG" width="640" /></a></div><span style="font-family: Trebuchet MS, sans-serif;">This is one popular fritter all over India , You can try this Andhra version of mirchi bhajji that will make your guests jump with joy with every bite. The serving of mirchi bhajji with the stuffing of chopped onion with a dash of soda and a little sprinkling of lemon juice creates a wonderfull sizzling effect and tickles your taste buds. The perfect recipe for the monsoon.</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></b><b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients </span></b><br />
<br />
<ul style="text-align: left;"><li><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup besan / chickpea flour / garbanzo flour</span></li><li><span style="font-family: Trebuchet MS, sans-serif;">1/3 tsp chilli powder</span></li><li><span style="font-family: Trebuchet MS, sans-serif;">oil for deep fry</span></li><li><span style="font-family: Trebuchet MS, sans-serif;">8 green bhajji chillies</span></li><li><span style="font-family: Trebuchet MS, sans-serif;">pinch of cooking soda</span></li><li><span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span></li></ul><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Wash the chilli,pat them dry with kitchen towel.If you feel the chilli are likely to be spicy, slit them and deseed them.If the chilli are big cut them into two.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aQTOuBYZ1FVEQNedEXOFcvtfD8bhDfIeT6CB_H5AYyQBPgVvRRzxpH5lT7ive4b7agVv7BCHwU4iehrugk5Jd9I-HrWoXOwnQTQodv284G8B0wEqHH3Fwdt4E2sQrHJhuCAu6I-UM6gP/s1600/mirchi+chillies.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aQTOuBYZ1FVEQNedEXOFcvtfD8bhDfIeT6CB_H5AYyQBPgVvRRzxpH5lT7ive4b7agVv7BCHwU4iehrugk5Jd9I-HrWoXOwnQTQodv284G8B0wEqHH3Fwdt4E2sQrHJhuCAu6I-UM6gP/s640/mirchi+chillies.JPG" width="640" /></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><span style="font-family: Trebuchet MS, sans-serif;">Mix all the ingredients except the green chillies with water into a semi-thick paste and keep aside</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan, dip each chilli in the batter and slowly slide it into the oil.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><span style="font-family: Trebuchet MS, sans-serif;">Deep fry in medium flame till you get a nice golden crust .Put them in a plate with a paper towel that will absorb all the extra oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><span style="font-family: Trebuchet MS, sans-serif;">Slit each chilli and stuff with chopped onion,and sprinkle some cooking soda and salt.Before serving squeeze a little lemon on each mirchi bhajji, when soda reacts with lemon it will give a sizzling effect and serve immediately</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><span style="font-family: Trebuchet MS, sans-serif;"><b>Note:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Normally batter will not stick to the chilli so while it is getting fried remove in half cooked state and redip in batter and again deep fry.This will give a nice shape to the chilli bhajji.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><span style="font-family: Trebuchet MS, sans-serif;">Oil should not be too hot while frying as it will become too crusty on the outside and will be uncooked inside.</span></div>Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com7tag:blogger.com,1999:blog-2762213615480229287.post-70225224231768624832013-08-27T22:19:00.000+05:302013-08-27T22:32:35.925+05:30The Authentic and Exotic Kanchipuram Idli<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLyi1kdQTMBvaJMbeQ4c3Gs0OMR80HDUfDUNyl8n3WCB8cedNUGYd8P-9Ae08S_Lyf8htg8IRKCY9wJErd5D69yZAQ0WD3A4wnAnnOP-VGlwmlsw0vzqaIwQ41BJsyFBsgV4cLM9kkw18/s1600/kanchipuram+idli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLyi1kdQTMBvaJMbeQ4c3Gs0OMR80HDUfDUNyl8n3WCB8cedNUGYd8P-9Ae08S_Lyf8htg8IRKCY9wJErd5D69yZAQ0WD3A4wnAnnOP-VGlwmlsw0vzqaIwQ41BJsyFBsgV4cLM9kkw18/s640/kanchipuram+idli.JPG" width="521" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />I learnt this kanchipuram idli recipe from a lovely granny born and brought up in tamilnadu.There are many variations of this kanchipuram idli however the recipe shared by this granny was delicious to taste with a mild but appetising spiceiness.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Located on the banks of the Vegavathy River, </span><a href="http://en.wikipedia.org/wiki/Kanchipuram" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Kanchipuram</a><span style="font-family: 'Trebuchet MS', sans-serif;"> has been ruled by the Pallavas, the Medieval Cholas, the Later Cholas, the Later Pandyas, the Vijayanagar Empire, the Carnatic kingdom, and the British.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Kanchipuram has a nickname as the <a href="http://en.wikipedia.org/wiki/List_of_temples_in_Kanchipuram" target="_blank">city with a thousand temples</a>.Of the 108 holy temples of the Hindu god Vishnu, 14 are located in Kanchipuram. The city is well known for its hand woven silk sarees and most of the city's workforce is involved in the weaving industry.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cup urad dal</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 cups rice rava (cracked raw rice)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cummin seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp chopped ginger</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp chopped green chillies</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp crushed black pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp mustard seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 springs curry leaves</span></li>
</ul>
<br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Procedure</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Soak urad dal for 3 hrs then make a smooth paste and shift it to a large bowl</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Soak rice rava in warm water for 1/2 hr then squeeze the rava and mix it with the urad dal paste.Then add salt and mix very nicely and cover to keep it aside for fermentation for 1 night</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Next day heat oil in a pan, add cummin seeds, mustard seeds once it splutters add chopped ginger and green chilles and the crushed black pepper and curry leaves.And fry for 30 seconds then add this directly to the fermented batter and mix nicely.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Now put 2 tbsp of batter into each idli mould depression, and stack the racks one above the other and steam in the pressure cooker or steamer for 15min on medium flame.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Remove them carefully from steamer and let it cool, take a sharp spoon and scoop them out into the plate.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Serve it with chutneys of your choice.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Note:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Preparing Rice Rava</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Wash and soak the rice for 30 mins. Drain and spread the rice on a thin cotton cloth for about 30 - 45 mins and let it dry slowly. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">When the rice is slightly wet (not completely dry) , take the rice in batches and grind in a mixie to a coarse-fine consistency like idli rava/thick sooji . Sieve it to remove the flour and the rava and use how much ever rava you need to make idlis and rest can be stored for future use in airtight container</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2.The fermentation should be proper to get a soft idlies</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3.The container should be big enough to hold the batter otherwise after fermenting the batter will be overflow .</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Traditionally you can also steam in a plate like a cake.</span><br />
<br /></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com8tag:blogger.com,1999:blog-2762213615480229287.post-21509706812915941532013-08-24T11:33:00.001+05:302013-08-24T11:33:41.588+05:30Wholesome and Healthy Apple Barley Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPuZMJ47Q3RexmoEluFIVGAoxiz_xiQZueBlygUwj8waxKvtiG1ADaWd7zkYhi_uknML5F0eIq8C-MZb-uImoxYHHtrfF7spmLEfkEuT2XntvzxrWvOa3AMoG44Loncwuw1-OGf274vCA/s1600/Apple+Barley+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPuZMJ47Q3RexmoEluFIVGAoxiz_xiQZueBlygUwj8waxKvtiG1ADaWd7zkYhi_uknML5F0eIq8C-MZb-uImoxYHHtrfF7spmLEfkEuT2XntvzxrWvOa3AMoG44Loncwuw1-OGf274vCA/s640/Apple+Barley+Salad.JPG" width="558" /></span></a></div>
<br /><span style="font-family: "Trebuchet MS", sans-serif;">Yesterday I was watching Sanjeev Kapoors "Cook Smart" on </span><a href="https://www.facebook.com/FoodFood" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">foodfood</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> channel. He described some good recipes with barley. This salad was a amazing fusion of colors and flavor and I tried it out today. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The salad has a unique flavor that blends all the ingredients into one wholesome salad </span><span style="font-family: "Trebuchet MS", sans-serif;">that is filling and healthy.I used some garden fresh mint that made it very aromatic </span><span style="font-family: "Trebuchet MS", sans-serif;">too.</span><br />
<br /><strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup barley</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 medium size apple</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp chopped mint leaves,parsley and cilantro leaves</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp honey</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp extra virgin olive oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tsp lemon</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 tbsp shredded lettuce</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp roasted melon seeds</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2-3 tbsp apple juice</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">salt and pepper to taste</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Roast the barley lightly, add 3/4th cup water and pressure cook for 3 whistles and 10 minutes in sim.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cut the apples in small chuncks. Toast the melon seeds lightly and keep aside. Now in a salad bowl add chopped apple chuncks, cooked barley lettuce and all the above ingredients (greens,honey,olive oil,lemon,apple juice) with salt and pepper to taste.Stir nicely.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Top the salad with the roasted melon seeds and stir lightly. Refridgerate add serve chilled.</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com3tag:blogger.com,1999:blog-2762213615480229287.post-10887945516410070922013-08-13T16:56:00.000+05:302013-08-13T16:59:32.931+05:30Aakakarakaya /Spiny Gourd Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtGySav7doBd15BWUmr24rUVAAbhVjCaecShQqUIZ9CrpDEAwJesZ_6-ztTY7VdwheTFT80f_yflM-mhSqNB9bmKSvURoto2TqWOjFRT1YC6LFwNQRaiEQRFZnz0BtqB7ub1twfC8dCWE/s1600/aakakarkaya+spiny+gourd+stir+fry.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtGySav7doBd15BWUmr24rUVAAbhVjCaecShQqUIZ9CrpDEAwJesZ_6-ztTY7VdwheTFT80f_yflM-mhSqNB9bmKSvURoto2TqWOjFRT1YC6LFwNQRaiEQRFZnz0BtqB7ub1twfC8dCWE/s640/aakakarkaya+spiny+gourd+stir+fry.JPG" width="640" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><br />It is small ovoid, green and full of soft spines and looks like a baby sister of bitter gourd but not definitely not in taste.It is known as <a href="http://en.wikipedia.org/wiki/Momordica_dioica" target="_blank">aakakarakaya</a> in Telugu.<br />
<br />
This vegetable has got a wonderfull crunchy bite and complements very well with rice. As it is a seasonal vegetable I am sure you can try it out.</span><br />
<br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">250 gms aakakarakaya/kantola (medium size)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp cummin/jeera </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp turmeric</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">8-10 garlic pods</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 whole red chillies</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Wash and cut the aakakarakaya in the ends and slice and cut through each into four pieces.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_AvsAFHcMnRzBMKjIeg-J8NMN1Au0R71CFWt-Np5bzBelRexAXOx33LtY8yyG-172qjUoBhGzCWCqqhj8TQcpbgF3We812dpQnc4i_h4suDOJarjOG0jsaGIyqsB1zc-jPAW9PZ9kdo7/s1600/spiny+gourd+kantola.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_AvsAFHcMnRzBMKjIeg-J8NMN1Au0R71CFWt-Np5bzBelRexAXOx33LtY8yyG-172qjUoBhGzCWCqqhj8TQcpbgF3We812dpQnc4i_h4suDOJarjOG0jsaGIyqsB1zc-jPAW9PZ9kdo7/s640/spiny+gourd+kantola.JPG" width="640" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat 1 tsp oil add cummin seeds, once it splutter add the garlic pods and red chilles </span><span style="font-family: "Trebuchet MS", sans-serif;">and saute for 1 minute or till garlic pods turn golden brown.Let is cool and make a </span><span style="font-family: "Trebuchet MS", sans-serif;">fine powder.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><span style="font-family: "Trebuchet MS", sans-serif;">In the same pan add the remaining oil once it heats up in high flame , add the </span><span style="font-family: "Trebuchet MS", sans-serif;">akakarakaya, then add some turmeric, mix well and cover with low flame. Let it cook </span><span style="font-family: "Trebuchet MS", sans-serif;">until it becomes tender, again make the flame high remove the cover and continue to </span><span style="font-family: "Trebuchet MS", sans-serif;">fry till all the water evaporates and becomes golden brown. Then add the above </span><span style="font-family: "Trebuchet MS", sans-serif;">prepared chilli garlic powder. And stir nicely.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><span style="font-family: "Trebuchet MS", sans-serif;">Serve with hot ghee rice and enjoy</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com12tag:blogger.com,1999:blog-2762213615480229287.post-58636228703864611082013-07-29T07:35:00.000+05:302013-07-29T07:39:06.972+05:30Amrakhand / Creamy Mango Flavored Yogurt Dessert<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o0La1BFvRbky3UPnp0GY20QAfGc3XgkLOwuLnAp69_x6Z3DrU0_zUlMLFsH-PK2cuA8jtSvrISuChO2xvXy6we7hJO5FxD-ZrcFPmCg_HPeEt0L7Jk_ahtFlPZurpkjySKNVBmhiNbTg/s1600/shrikand+amrakhand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o0La1BFvRbky3UPnp0GY20QAfGc3XgkLOwuLnAp69_x6Z3DrU0_zUlMLFsH-PK2cuA8jtSvrISuChO2xvXy6we7hJO5FxD-ZrcFPmCg_HPeEt0L7Jk_ahtFlPZurpkjySKNVBmhiNbTg/s640/shrikand+amrakhand.jpg" width="548" /></span></a><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Been away for some time from blogging for month and thought it time to treat you all with a wonderfull dessert recipe made with curd and mango, Amrakhand/Mango Shrikhand is a authentic dessert made in gujarati and maharashtrian cuisine. It is a semi soft, sweetish sour, whole milk product prepared with curd.<br /></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">With the mango season just getting over it time you could try this dessert for your family. So enjoy it...<br /></span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup hung curd made from 1/2 litre milk (3% fat)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup mango puree ( made with 1 big mango )</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3/4 tbsp sugar powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">pinch of nutmeg powder</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">4-5 crushed cardamom</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Procedure</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Boil the milk and keep aside till it becomes warm, add a tbsp of curd mix well, let it rest for 4 hrs or till it sets, your curd is ready.<br /><br />In a neat dry muslin cloth or any fine cotton cloth ( I used a old duphata) pour the curd and hang it for the water to stain.It will take 2 hrs, if the water is not stained yet then immediately put it on a stainer with a bowl below it and put in refridgerator so that it will not become sour.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvd1qJS2gJs3sW_lNTj8FUKEynddEAbucQOwy3ZFrRNUBG67UmYmYOheBLwfHoxpdDPyGP8WXW3MNdXn5kf6xMRqaWLCf-F3wPF1gciEYF_GEaEMx2u4MA6DDMYgYBSDiL3Dz3IPynHvyB/s1600/shrikhand+mango+dessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvd1qJS2gJs3sW_lNTj8FUKEynddEAbucQOwy3ZFrRNUBG67UmYmYOheBLwfHoxpdDPyGP8WXW3MNdXn5kf6xMRqaWLCf-F3wPF1gciEYF_GEaEMx2u4MA6DDMYgYBSDiL3Dz3IPynHvyB/s640/shrikhand+mango+dessert.jpg" width="522" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Once all the water is drained take it out and remove from cloth and put it in a bowl.In a mixee/blender jar cur and put the mango pieces, add sugar and make a smooth puree. Now add this to this to the hung curd along with nutmeg powder and powdered cardamom. Beat well with a whisker until all the ngredients are smoothly blended.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Store again in refridgerator and serve chilled.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Note: You can also canned mango puree instead of fresh mangoes , reduce your sugar as canned mangoes would be sweetened</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com16tag:blogger.com,1999:blog-2762213615480229287.post-33306731713297048882013-06-16T13:47:00.000+05:302013-06-16T13:52:14.293+05:30Mango Mousse Chocolate Cake for Father's Day<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGxfsImJ0Kw8gbkuAmDA0wEw2eyxHiLEjclem5FenheFq-BwxObplk440Gy0gpUSQtzbFXDzLqYeV1LAcM5P7TFJCHIkrUwbPmk6l-H1xx92F18guYaDQnzW3gDwp96f6eILUVJtpl-fu/s1600/mango+mousse+chocolate+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGxfsImJ0Kw8gbkuAmDA0wEw2eyxHiLEjclem5FenheFq-BwxObplk440Gy0gpUSQtzbFXDzLqYeV1LAcM5P7TFJCHIkrUwbPmk6l-H1xx92F18guYaDQnzW3gDwp96f6eILUVJtpl-fu/s640/mango+mousse+chocolate+cake.JPG" width="537" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><br /><br />I dedicate this cake to fathers day </span><br />
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div>
<span style="font-family: "Trebuchet MS", sans-serif;">"Treats your parents with loving care, you will only know their value when you see their empty chair" - Anonymous</span></div>
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Having lost my father in my childhood it is very important for me to celebrate fathers day with my FIL who has filled the gap .Yesterday was fathers day and my FIL has a sweet tooth for mangoes and cakes. Thought of combining both these to make his day special</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients :</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">Chocolate cake</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Mango mousse</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Mango jelly</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Soaking syrup</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">For chocolate cake</span></strong><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;"> </span></strong><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;"></span></strong><span style="font-family: "Trebuchet MS", sans-serif;">You can try out my <a href="http://superyummyrecipes.blogspot.in/2013/02/the-ultimate-devils-food-cake-with.html" target="_blank">Devil's chocolate cake</a> or <a href="http://superyummyrecipes.blogspot.in/2012/11/eggless-sour-cream-chocolate-cake.html" target="_blank">Eggless chocolate cake</a>. Prepare the cake and let it sit on cooling rack to cool. </span><br />
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">For mango mousse</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">You can try out my <a href="http://superyummyrecipes.blogspot.in/2013/05/summer-special-eggless-mango-mousse.html" target="_blank">mango mousse recipe</a> ,make the mousse just before assembling the cake.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients for Mango jelly</strong> </span></div>
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">200 gms mango puree</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp gelatin</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 tbsp water</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Method</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mix gelation into the water and stir nicely and keep aside.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat mango puree with sugar in a pan to make it just warm .</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add the gelatin mix nicely till it completely dissolves and then switch off the </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">flame.. Make this mango jelly just before the assembly the cake</span><br />
<div>
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients for Soaking Syrup</span></strong><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp water</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp of coffee powder</span></li>
</ul>
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Method</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Warm the water add the sugar and coffee powder mix nicely and keep aside</span><br />
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<strong><span style="font-family: "Trebuchet MS", sans-serif;">Assembling the cake <br /></span></strong><span style="font-family: "Trebuchet MS", sans-serif;">Cut the cake horizontally and sprinkle with syrup , pour 1/3 of the mango mousse over over one slice ,spread it evenly then put another slice on top of it and pour the remain mouse on the cake and spread it evenly with a knife gently.And refridgerate it for 2 hrs</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">After 2 hrs take the cake out ,by the time it will set nicely ,now pour the prepared mango jelly over it and spread it gently over the cake and refridgerate it for 1 hr to set.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">After 1 hr your mango mouse chocolate cake is ready for celebration.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Note: </strong>Mango jelly and mango mouse should be prepared just before it is assembled</span></div>
Satyahttp://www.blogger.com/profile/01727534260654426329noreply@blogger.com18