tag:blogger.com,1999:blog-11283367285465631152024-03-27T02:37:29.414-04:00Hot pot cookinghotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.comBlogger261125tag:blogger.com,1999:blog-1128336728546563115.post-44786799627269273512015-06-17T06:47:00.000-04:002015-06-17T06:47:50.938-04:00Watermelon slush<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">I keep on postponing my posts in blog, to admit it is because of my laziness, the rain waked me to work on sleeping summer drafts. So the coolant watermelon slush is here, wanted to post before the season ends :) The slush consistency works better in good blenders, mine was not that powerful that ended like thick juice. The crushed ice with watermelon juice makes slurpppp....Try before the season ends....</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ijllRbOschXvi7S2rycfJq-AaW7Yc0jtrhpiAx-SRXQ5NRGHmXS6VOQftZHXRVyY4gANN37nM-Z7MXRiBMIMdXRNP-Rqwcpbl8seV2M06ATwzbeEQtnHae0z6bkRnlzFmtfzTAeMXHY/s1600/lanka_066_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ijllRbOschXvi7S2rycfJq-AaW7Yc0jtrhpiAx-SRXQ5NRGHmXS6VOQftZHXRVyY4gANN37nM-Z7MXRiBMIMdXRNP-Rqwcpbl8seV2M06ATwzbeEQtnHae0z6bkRnlzFmtfzTAeMXHY/s640/lanka_066_picnik.jpg" width="426" /></a></div>
<b><span style="font-family: Verdana,sans-serif;"></span></b><br />
<a name='more'></a><br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Watermelon cubes - 3 cups</span></li>
<li><span style="font-family: Verdana,sans-serif;">Lemon - 1</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sugar - 1 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ice cubes - 1 cup</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtrFHNolhPPujImOHE8NBJGP9lixtMT5ZIDKSFMF4IZrrZwsx4fxPK1mpSfWd9LhE2mjCNihN-gWCA_0yWBzO0WGcTPs4xFco_HTTJdHhQW2YX9gxiQ7D6wyKdgALD4-yBLzz4E6naDY/s1600/lanka_040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtrFHNolhPPujImOHE8NBJGP9lixtMT5ZIDKSFMF4IZrrZwsx4fxPK1mpSfWd9LhE2mjCNihN-gWCA_0yWBzO0WGcTPs4xFco_HTTJdHhQW2YX9gxiQ7D6wyKdgALD4-yBLzz4E6naDY/s640/lanka_040.jpg" width="426" /></a></div>
<b><span style="font-family: Verdana,sans-serif;"> Method:</span></b><br />
<br />
<span style="font-family: Verdana,sans-serif;">Chop the melons and remove the seeds. In a blender add melons and lemon juice.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCimwUuxS6gMCfT5fL8ulh3ahfMfboCB71UtdKQFrlbF2XziPfObWJR4ybm33tZXtz56aaVVgJnWbrOFUKGTkDlRBmf5pxUYoDySUiBo1jZ5RkRHD3EW4u2uShyGgsypyNGCoAxbF8nk/s1600/2015-04-24_lanka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCimwUuxS6gMCfT5fL8ulh3ahfMfboCB71UtdKQFrlbF2XziPfObWJR4ybm33tZXtz56aaVVgJnWbrOFUKGTkDlRBmf5pxUYoDySUiBo1jZ5RkRHD3EW4u2uShyGgsypyNGCoAxbF8nk/s640/2015-04-24_lanka.jpg" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"> Mix sugar, ice cubes and blend till slushy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAOfuFfRQz4m1CENEL-gjL5eshIYyK9QdmFwYTkoMyeBQOLPx71ZW9xYbsd5LnclJsSvSbU2B2dLLAAsTeq31k-U75lDVkdaZcHMyi4LWSasaTQvwxeTu6V2BJd5_vyjr-9gOq8yx8PM/s1600/2015-04-24_lanka1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAOfuFfRQz4m1CENEL-gjL5eshIYyK9QdmFwYTkoMyeBQOLPx71ZW9xYbsd5LnclJsSvSbU2B2dLLAAsTeq31k-U75lDVkdaZcHMyi4LWSasaTQvwxeTu6V2BJd5_vyjr-9gOq8yx8PM/s640/2015-04-24_lanka1.jpg" width="640" /></a></div>
Serve immediately.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcp2bKs4LmNYtsm_sa0Wce8l2BhF45fbvp-wv7qKsQ_3lAiR0MpFus5PKVLXJx8L56Y70opIYmIN8NAUOlnJ5cWOhz7l9ejY3eaV3dKOxv2OCOXW1vDAMThwO1EcPeTcgrk0-QeJLB0pk/s1600/lanka_036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcp2bKs4LmNYtsm_sa0Wce8l2BhF45fbvp-wv7qKsQ_3lAiR0MpFus5PKVLXJx8L56Y70opIYmIN8NAUOlnJ5cWOhz7l9ejY3eaV3dKOxv2OCOXW1vDAMThwO1EcPeTcgrk0-QeJLB0pk/s640/lanka_036.jpg" width="426" /></a></div>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com47tag:blogger.com,1999:blog-1128336728546563115.post-57176452952366330092015-04-13T20:30:00.000-04:002015-04-13T20:30:01.199-04:00Adhirasam<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Happy Tamil New Year's Day. Adhirasam is a traditional Tamilnadu cuisine. It is mostly done during festivals especiall</span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">y</span></span> Diwali. It is long process done for 3 or 4 da</span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">y</span>. The adhirasam maav is prepared earlier, and allow to rest for a week also to get the perfect taste. But can be done next da</span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">y</span> too. It is quite a big process but worth it. If stored in </span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">refrigerator, </span>adhirasam maav can be kept for more than 6 months.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqY46qz12-x4e8Xu97PUT_CCIB2uN271FTqEQgFbFhbqFLzLuTI1XrnQiiq_NrRitEnpv0KkuCIH7SC2BZrpAlg5vV4C05jWDQcnZAIsBlphn0Q_fhwKyVPVH0KM25bNaagmEc2ydVdUY/s1600/diwal_036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqY46qz12-x4e8Xu97PUT_CCIB2uN271FTqEQgFbFhbqFLzLuTI1XrnQiiq_NrRitEnpv0KkuCIH7SC2BZrpAlg5vV4C05jWDQcnZAIsBlphn0Q_fhwKyVPVH0KM25bNaagmEc2ydVdUY/s1600/diwal_036.jpg" height="640" width="426" /></a></div>
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<a name='more'></a><span style="font-family: Verdana,sans-serif;"></span>
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Raw rice - 3 kg</span></li>
<li><span style="font-family: Verdana,sans-serif;">Jaggery - 2 and 1/2 kg</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cardamon - 20</span></li>
<li><span style="font-family: Verdana,sans-serif;">Oil - to deep fry</span></li>
</ul>
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Wash and soak rice for minimum 2 hours. Drain and spread in a white cotton cloth for 30 minutes. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMzRFX7NpDwz3lqi5dDNeK83GBOmtVEhXVax4GV3iq8hTWLbrbet1E1WNC7BG2GALJTyF2kmfDKvg1DYDNZyf32gf2Brq5UxEP5Zk72zFOvXjnD_PcPVGPeyTAeSZhbtllkuPujUrSZw/s1600/2014-10-16_coco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMzRFX7NpDwz3lqi5dDNeK83GBOmtVEhXVax4GV3iq8hTWLbrbet1E1WNC7BG2GALJTyF2kmfDKvg1DYDNZyf32gf2Brq5UxEP5Zk72zFOvXjnD_PcPVGPeyTAeSZhbtllkuPujUrSZw/s1600/2014-10-16_coco.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">The rice should be moist. Do not dry for longer time. </span></span>Grind in the mixer to a fine powder. And keep the flour in the container where the flour should be also moist. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCK_hqlZMYOdDDFY4i6Dt1u1PvcBbB-a0q_OpBniwq_3CyBqXO3puiRRiFgxZ_aXF6TxwEoPaFhKUw2s1h3mQor2oVgKjoUZaouVqtHmW17-vNX-GDrCbhGdu6c8GMLBtAu004YUz-Nw/s1600/rsz_2014-10-16_coco4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCK_hqlZMYOdDDFY4i6Dt1u1PvcBbB-a0q_OpBniwq_3CyBqXO3puiRRiFgxZ_aXF6TxwEoPaFhKUw2s1h3mQor2oVgKjoUZaouVqtHmW17-vNX-GDrCbhGdu6c8GMLBtAu004YUz-Nw/s1600/rsz_2014-10-16_coco4.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Powder the jaggery and add water till it immerse and bring to heat. </span><span itemprop="recipeInstructions">Once its completely dissolved, filter it to remove impurities. Again start heating the jaggery syrup. Meanwhile powder the cardamon to powder.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqFYipPUhev7JuG9OOh2ia-RJPUfKWfYjSy2qInrIO5PcDVgm8UUWD6F88XCWvBT-bURi8ZfaK1ZS5-U1ddzHCi4yb3_K5XhaZ7ahyphenhyphenljvykjtQUnnBenR9OS3iX7b5J-LRwtZcZH9y90/s1600/2014-10-16_coco1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqFYipPUhev7JuG9OOh2ia-RJPUfKWfYjSy2qInrIO5PcDVgm8UUWD6F88XCWvBT-bURi8ZfaK1ZS5-U1ddzHCi4yb3_K5XhaZ7ahyphenhyphenljvykjtQUnnBenR9OS3iX7b5J-LRwtZcZH9y90/s1600/2014-10-16_coco1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Bring to heat again, first small bubbles
will start and the jaggery syrup will start thickening. Keep a small
plate ready filled with little water. Take a drop of
jaggery syrup and put it in water, it should stand firm and not dissolve
as shown below. It will form a nonsticky soft ball. Switch off the fire. Immediately add cardamon powder.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6tc-W_w1LRMPAkK3RZbQF9ZgTbWH4EEtUOTVYAWAcs5AXDqL_2R3S2zG1WRxX0r6xOrjCcfEhcdTc1m1hk3CtLvjAxaI03iYvgFGfHNNM466DGhHmr2xwoolltHtH5eV0Qv9p2wc3tc/s1600/2014-10-16_coco2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6tc-W_w1LRMPAkK3RZbQF9ZgTbWH4EEtUOTVYAWAcs5AXDqL_2R3S2zG1WRxX0r6xOrjCcfEhcdTc1m1hk3CtLvjAxaI03iYvgFGfHNNM466DGhHmr2xwoolltHtH5eV0Qv9p2wc3tc/s1600/2014-10-16_coco2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Add<span itemprop="recipeInstructions"> rice flour little by little.</span> The dough will be gooey and
sticky , it should be very loose. After some
hours, the rice flour absorbs the syrup and get stiff. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4TTZ_sTv5sVznrwuq_ubCn4zMR5BMbhhDhb4bJPpMfamXAcJABFuyQOUz2E1szqnIR6mqPG1oJp8WtrP9Rjr6FjMUEC5HakpXX8MW1eYOYFD0MgRpQrX-9FpTuwHRUEe7JKG_BLxr1M/s1600/2014-10-16_coco3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4TTZ_sTv5sVznrwuq_ubCn4zMR5BMbhhDhb4bJPpMfamXAcJABFuyQOUz2E1szqnIR6mqPG1oJp8WtrP9Rjr6FjMUEC5HakpXX8MW1eYOYFD0MgRpQrX-9FpTuwHRUEe7JKG_BLxr1M/s1600/2014-10-16_coco3.jpg" height="212" width="640" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Keep it overnight at room
temperature in an airtight container by adding 1/4 cup of oil on top. You can keep it as such for a week. If more than that, refrigerate it. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinROWgyBm2FUZRqrIH0zP9LFdCOjsUwKHmqAv94eGnj-hCPRfC8T1OfOA34iohCSeocnK3CTTGPwEvzbfag0QaYJIzaNuW0XAhoNkzyqyEnYMrWvafYWDmRLX0ZsGgwwxs88KTVfC6mNg/s1600/coco_092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinROWgyBm2FUZRqrIH0zP9LFdCOjsUwKHmqAv94eGnj-hCPRfC8T1OfOA34iohCSeocnK3CTTGPwEvzbfag0QaYJIzaNuW0XAhoNkzyqyEnYMrWvafYWDmRLX0ZsGgwwxs88KTVfC6mNg/s1600/coco_092.jpg" height="426" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">At the time of preparing, divide the dough into equal sized balls,
each of small lemon sized. <span itemprop="recipeInstructions">Heat oil in frying pan and once it is
hot, reduce the flame to low. Grease the zip loc cover with a drop of
ghee and flatten the dough thick. Carefully drop in oil.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDXm0MnYYAuTtsH8-Gjrn2UPCbdt9-yhz7ZF5OlzaF3vkn2xqnNpnHpaOQzwgZyTYP78OdsQ60bG7kYwT9ePdy5fDUVi_IaaARMX-h7cGAJ_GzN63QY8xZCnb4-zCMHS5rP-nWxosYmg/s1600/2014-11-19_diwal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDXm0MnYYAuTtsH8-Gjrn2UPCbdt9-yhz7ZF5OlzaF3vkn2xqnNpnHpaOQzwgZyTYP78OdsQ60bG7kYwT9ePdy5fDUVi_IaaARMX-h7cGAJ_GzN63QY8xZCnb4-zCMHS5rP-nWxosYmg/s1600/2014-11-19_diwal.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Once it rises up, immediately flip it and allow the other side to cook. Once it turns golden brown, drain from oil. Transfer to adhirasam press to remove the excess oil. Repeat this for all dough. </span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7uj9IBuvfFYdzIt3JqlMzlK5n7_0l3Fu3B_ZqPRO71mgxu137psU0jOv49sqVju1doVKwPZa2ITcAup8m1Qc97p2w9ZpJhTSAJ8hKZcZVVNmuSaRIbPWE7tPrAwMEOx-jg7W6uNDTPY/s1600/2014-11-19_diwal1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7uj9IBuvfFYdzIt3JqlMzlK5n7_0l3Fu3B_ZqPRO71mgxu137psU0jOv49sqVju1doVKwPZa2ITcAup8m1Qc97p2w9ZpJhTSAJ8hKZcZVVNmuSaRIbPWE7tPrAwMEOx-jg7W6uNDTPY/s1600/2014-11-19_diwal1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Adhirasam is very crispier and tastier when hot. After it cools, turns soft. Enjoy in both ways.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHcJBqL5vCVX3oM0j7FCahCr9JGbxBClbS2YwdXd0hkfNEu2x-n7I1d9OrXN5A3makwueDt-4r-fsjXMusqEsdP4OGK5j4oMbjtzxRJejaD1JEHYKy2BjAeJBE45BeGIpjnxC3uaSBYM/s1600/diwal_055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHcJBqL5vCVX3oM0j7FCahCr9JGbxBClbS2YwdXd0hkfNEu2x-n7I1d9OrXN5A3makwueDt-4r-fsjXMusqEsdP4OGK5j4oMbjtzxRJejaD1JEHYKy2BjAeJBE45BeGIpjnxC3uaSBYM/s1600/diwal_055.jpg" height="640" width="426" /></a></div>
<b><span style="font-family: Verdana,sans-serif;">Notes:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Keep the dough overnight or soak for 10 hours and then prepare adhirasam. If refrigerated, bring to normal temperature and then proceed. </span></li>
<li><span style="font-family: Verdana,sans-serif;">The dough should be very loose when you make adhirsam. If it is
stiff, then your adhirsam will become hard and chewy. </span></li>
<li><span style="font-family: Verdana,sans-serif;">If the dough is tight, add a tbsp of milk or warm water and knead and start preparing. If the dough is watery add a tbsp of all purpose flour(maida) and prepare.</span></li>
<li><span style="font-family: Verdana,sans-serif;">While grinding the rice it should be moist. If the rice is dry, sprinkle some water on top and then grind. </span></li>
<li><span style="font-family: Verdana,sans-serif;">The jaggery syrup consistency is very important. If it passes the consistency, the adhirasam will get dissolved in
oil. </span></li>
<li><span style="font-family: Verdana,sans-serif;">While flattening the adhirasam, it should be thick.</span></li>
<li><span style="font-family: Verdana,sans-serif;">If </span><span style="font-family: Verdana,sans-serif;">you don't have adhirasam press, keep adhirasam in between 2 ladels and press it gentl to remove excess oil.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Do not press adhirasam too hard then it will turn hard to bite. </span></li>
</ul>
</div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com24tag:blogger.com,1999:blog-1128336728546563115.post-23840672320823737942015-04-07T08:24:00.001-04:002015-04-07T08:24:53.423-04:00Paneer Tikka<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">I took a long long...... break in blogging. Happy to be here again :) Starting with a colorful appetizer. Paneer tikka is an Indian dish, marinated in yogurt/hung curd with spices and grilled in a tandoori. This is mostly done in oven but equivalently it can be done in stove top. A wonderful starter to go in a party.<b> </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQE1HpaY9uDffhTin1PpWosNkAEk_ZCtwX_JDMUX5fbv7h1wuXmHxL_op-ry4A90zzoyKiovKIJNDb8Ckc1U2rLDV4zCyvuEGZNF_08yxXJt0eTFg0aCScH7HJDEKTQ17A8DFFCup5A4Q/s1600/diwal_217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQE1HpaY9uDffhTin1PpWosNkAEk_ZCtwX_JDMUX5fbv7h1wuXmHxL_op-ry4A90zzoyKiovKIJNDb8Ckc1U2rLDV4zCyvuEGZNF_08yxXJt0eTFg0aCScH7HJDEKTQ17A8DFFCup5A4Q/s1600/diwal_217.jpg" height="476" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><b></b></span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Paneer - 200 gm/ 1 lb</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red bell pepper - 1/3 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Green bell pepper - 1/3 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">yellow bell pepper - 1/3 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Onion - 1</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><b>To marinade:</b> </span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Curd/yogurt - 1 cup, after hanging in cloth it yields 1/2 cup of hung curd</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilli powder - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Coriander powder - 2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Turmeric powder - 1/2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Chaat masala - 1/2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ginger-garlic paste - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Kasturi methi - 1 tsp, crushed (dried fenugreek leaves)</span></li>
<li><span style="font-family: Verdana,sans-serif;">Lemon juice - 1 tbsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
<li><span style="font-family: Verdana,sans-serif;">Oil - 1 tbsp</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wf5AR_P-kpymC8mWjANmtuQIzQLkyuqme5y0i5NOkoY1-RsUkVTlNk8dISBbipd9qake64dONGvsQ14fUOp9wJx34DD-0RLgzH499KEbNAm-HKR4WeSUnrm2j4BlHgSECtT52mC-9hU/s1600/diwal_180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wf5AR_P-kpymC8mWjANmtuQIzQLkyuqme5y0i5NOkoY1-RsUkVTlNk8dISBbipd9qake64dONGvsQ14fUOp9wJx34DD-0RLgzH499KEbNAm-HKR4WeSUnrm2j4BlHgSECtT52mC-9hU/s1600/diwal_180.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Place the curd in a muslin cloth and hang it or keep in a big filter to drain the water from the curd. There will be a thick curd called hung curd. In the hung curd add all the powders, ginger garlic paste, kasturi methi, chaat masala and salt.</span><br />
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<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Squeeze lemon juice. Add oil and combine well. Keep aside.</span><br />
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<span style="font-family: Verdana,sans-serif;">Chop bell peppers and onions into small squares and cut panner in cubes. Mix the curd and vegetables and keep aside for 1 or 2 hours. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnVqrrQa63JSmvBY7QqsFcyWkuw950x-XSVVejviwbhp4tXoxrJoxXqNXsdhKBGIhBXSvsjyFjfzaw5wmMAnKWiVpyiZu07t-BWGikGalEnt2kqsqjPxqDcfCP9Sys38u-vrDIxFTxks/s1600/2014-11-19_diwal3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnVqrrQa63JSmvBY7QqsFcyWkuw950x-XSVVejviwbhp4tXoxrJoxXqNXsdhKBGIhBXSvsjyFjfzaw5wmMAnKWiVpyiZu07t-BWGikGalEnt2kqsqjPxqDcfCP9Sys38u-vrDIxFTxks/s1600/2014-11-19_diwal3.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">In a skewer, alternate all the vegetables and arrange in an order. Place the panner skewers in tawa for few minutes by adding a tsp of oil in a medium flame. Immediately transfer in a pulkah stand (roti stand) and keep turning for 2 to 3 minutes in a medium flame till it roast.</span><br />
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<span style="font-family: Verdana,sans-serif;">Serve with green chutney.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Notes:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">For a different version, paneer can be replaced with tofu.</span></li>
<li><span style="font-family: Verdana,sans-serif;">The more time vegetables marinade in curd and masala the taste would be great. So give minimum time of 2 hours.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Soak skewers overnite in water to avoid burning and breaking.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Be more creative by adding mint leaves, coriander leaves for a different taste.</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"> </span><br />
</div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com6tag:blogger.com,1999:blog-1128336728546563115.post-84823965436029828982014-11-06T11:20:00.000-05:002014-11-06T11:20:55.377-05:00Falafel<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Falafel is a middle eastern deep fried balls or patties served with warm pita bread. It is a perfect vegetarian food made with white chick peas. I shallow fried this for low calories. Adding vegetables is your choice, I wanted it to be colorful :). It looks like a list of ingredients but all are simple and lies most of the time in our pantry.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I have tried the instant falafel mix, but it seems to be little dry. But this version you will love to the core. The sesame seeds enhance the flavor, I was out of it and did not use. Do use sesame seeds for perfect falafels in the cool evenings.<b> </b>I didn't serve with pita bread used taco shells instead. Stay tuned for falafel tacos :) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ElNdlROgvjfs38NcBJ5PuQj0UE5-rhGPmjEYypaoTjkexz6I395CYuwpPxAa4h_LIOMDAsR4t7Og5uN7A4TuXI6UF5VWz5oUZCQdkw960i4EeHzVbDuDGgdiqHoot8RCSoQdxZDhuuQ/s1600/all_129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ElNdlROgvjfs38NcBJ5PuQj0UE5-rhGPmjEYypaoTjkexz6I395CYuwpPxAa4h_LIOMDAsR4t7Og5uN7A4TuXI6UF5VWz5oUZCQdkw960i4EeHzVbDuDGgdiqHoot8RCSoQdxZDhuuQ/s1600/all_129.jpg" height="640" width="426" /></a></div>
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<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Chickpeas - 1 cup/1 can</span></li>
<li><span style="font-family: Verdana,sans-serif;">All purpose flour - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Baking powder - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Coriander seeds - 1 tsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilly powder - 1/2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bread - 1 slice</span></li>
<li><span style="font-family: Verdana,sans-serif;">Lemon juice - from 1 lemon </span></li>
<li><span style="font-family: Verdana,sans-serif;">Sesame seeds - 1 tsp + 1 </span><span style="font-family: Verdana,sans-serif;">tbsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Onion - 1 finely chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">Garlic cloves - 4 finely chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">green bell pepper - 2 tbsp, chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red bell pepper - 2 tbsp, finely chopped </span></li>
<li><span style="font-family: Verdana,sans-serif;">Yellow bell pepper - 2 tbsp, finely chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">Carrot - 2 tbsp, grated</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cilantro - 2 tbsp, finely chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt and pepper - to taste</span></li>
<li><span style="font-family: Verdana,sans-serif;">Oil - to shallow fry</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3irKt30pLSDtH1gp0lmo50inuY4hVcwUa78u0Litk6w7Jt3nkLuDC7iwUJGgfcqXdWUn3fQZIRNpmgbk73idjXsyEJOtBYiDamiRzZl7voZxC6rrHdqs5YMAzCtV1uZ8UKV5p9l43CeY/s1600/all_144_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3irKt30pLSDtH1gp0lmo50inuY4hVcwUa78u0Litk6w7Jt3nkLuDC7iwUJGgfcqXdWUn3fQZIRNpmgbk73idjXsyEJOtBYiDamiRzZl7voZxC6rrHdqs5YMAzCtV1uZ8UKV5p9l43CeY/s1600/all_144_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Soak overnite and boil the chickpeas with little salt or if using canned rinse and drain them in a strainer. Add coriander seeds and grind them to a coarse paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4fi_gl_hHPgqNCWmYNL7zxYfavh5SppEBhQhOB2Pk6ZRpWZi_scF8n1tGa2xzlufXrnGSsiIDbgn8UOAx9NNgVGCm-DiT32Fi7YOir7Ue9avXBfss7VgTTdsTMuVlzhuBLDTDGRd84Y/s1600/2014-10-07_all1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4fi_gl_hHPgqNCWmYNL7zxYfavh5SppEBhQhOB2Pk6ZRpWZi_scF8n1tGa2xzlufXrnGSsiIDbgn8UOAx9NNgVGCm-DiT32Fi7YOir7Ue9avXBfss7VgTTdsTMuVlzhuBLDTDGRd84Y/s1600/2014-10-07_all1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Keep the vegetables ready. Pour lemon juice in a plate and soak the bread in it. Then squeeze out any excess liquid. Crumble the bread and keep aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQRPL5Ja5_c1KgA3Lhyphenhyphenw80ImSmDFueU4bqGWygQXz4-TIOv2mV0z8vHAxpsYIWRfNP3f50gkbVoFzLZcL-Rcu61VzKTEXuci1RTX_krCid3dfOqAzuafUQvn9znTDXsoOiOnocuuRWTc/s1600/2014-10-07_all2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQRPL5Ja5_c1KgA3Lhyphenhyphenw80ImSmDFueU4bqGWygQXz4-TIOv2mV0z8vHAxpsYIWRfNP3f50gkbVoFzLZcL-Rcu61VzKTEXuci1RTX_krCid3dfOqAzuafUQvn9znTDXsoOiOnocuuRWTc/s1600/2014-10-07_all2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">In a mixing bowl, combine chick peas mixture, vegetables, crumbled bread and blend. Then add flour, red chilly powder, salt, pepper powder a tsp of sesame seeds and mix. Set aside for 10 minutes. When ready add baking powder and mix well. Adjust the seasoning to taste.</span><br />
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<span style="font-family: Verdana,sans-serif;">Take up small amounts and shape with your hand into flattish round. Scatter the remaining tbsp of sesame seeds on the patties and then fry for 2 to 3 minutes on each side until lightly browned in a low-medium flame. </span><br />
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<span style="font-family: Verdana,sans-serif;"> Serve with pita bread, salad and yogurt or have as such as a snack.</span><br />
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com13tag:blogger.com,1999:blog-1128336728546563115.post-7845135190819103632014-10-16T12:56:00.001-04:002014-10-16T12:56:45.745-04:00Coconut ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">This is one of the easiest sweet done under 15 minutes with only two main ingredients. The highlight of this sweet is it is vegan. Coconut mixed with jaggery and rolled as ladoos. This recipe was shared by my aunt. When tasted could not believe there was no ghee in it. The jaggery in it gave a nice glossy look too. Try this simple recipe if you are out of time......</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YkP7OdQ8qH6tyx_nx9O5Zytjf8z46JaHBlksg9SErMgdFzEWWHfey7rrybblNLCBGF1xQnReZppniO9fz2mhwIprFd7hohXj26d8M6nVb1w2g2P7QOp_65ja6YoaoPDhAjMAjxjJMjo/s1600/coco_042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YkP7OdQ8qH6tyx_nx9O5Zytjf8z46JaHBlksg9SErMgdFzEWWHfey7rrybblNLCBGF1xQnReZppniO9fz2mhwIprFd7hohXj26d8M6nVb1w2g2P7QOp_65ja6YoaoPDhAjMAjxjJMjo/s1600/coco_042.jpg" height="320" width="230" /></a></div>
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<a name='more'></a><b><span style="font-family: Verdana,sans-serif;"></span></b><br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Grated coconut - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Jaggery - 3/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cardamon powder - 1 tsp</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORmc_tZIghekBNSti6fr5oRdcaOeIqYxyC77M-t9kUFrmCe1gCp52mv92j1xB_YFlhqzxc-eaaKfonBvjLkkTMY07a49NQSoIYzeFvhuEut1PbbXV_zue5Aa8WdoF_279PY7TmmNq8RQ/s1600/coco_052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORmc_tZIghekBNSti6fr5oRdcaOeIqYxyC77M-t9kUFrmCe1gCp52mv92j1xB_YFlhqzxc-eaaKfonBvjLkkTMY07a49NQSoIYzeFvhuEut1PbbXV_zue5Aa8WdoF_279PY7TmmNq8RQ/s1600/coco_052.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Powder the jaggery and mix it with 1/2 cup of water. Heat the jaggery water till it melts. Switch off. Strain to remove any impurities. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeNvmdyxlnNIn0JBF2Wze2tFarqE-IzaVPkGnTK4zfHS9MRvDvKsA9RwNIwxB7w36syQ20jkxC9k-mJzEL7dxD_PEtLg40w2TJIRdMR3za2L2NhwGlnBbFNjmux_lEY-YXJxxfjNkADc/s1600/2014-10-16_coco3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeNvmdyxlnNIn0JBF2Wze2tFarqE-IzaVPkGnTK4zfHS9MRvDvKsA9RwNIwxB7w36syQ20jkxC9k-mJzEL7dxD_PEtLg40w2TJIRdMR3za2L2NhwGlnBbFNjmux_lEY-YXJxxfjNkADc/s1600/2014-10-16_coco3.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Bring to heat again, first small bubbles will start and the jaggery syrup will start thickening. Keep a small plate ready filled with little water. Take a drop of
jaggery syrup and put it in water, it should stand firm and not dissolve
as shown below. It will form a nonsticky soft ball.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8B8Nz-23KKrc-ID5qBo2HkShiU7g_3mCpf4buEMfGBJpP0evQZiYyamiwZ-xFyhcw_cqvJ8GaPl4FPpFCJX8qUxdxaN1EwTjjePq9PVcRBhxC8L6Ne2p39oNVit3RFjh2ybjR2PQySyI/s1600/2014-10-16_coco2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8B8Nz-23KKrc-ID5qBo2HkShiU7g_3mCpf4buEMfGBJpP0evQZiYyamiwZ-xFyhcw_cqvJ8GaPl4FPpFCJX8qUxdxaN1EwTjjePq9PVcRBhxC8L6Ne2p39oNVit3RFjh2ybjR2PQySyI/s1600/2014-10-16_coco2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Further heating results in hard ball consistency is what you need for this ladoo. when you roll the ball it will hold firm and when dropped it on the plate the 'tang' sound should come. Switch it off or immediately transfer the grated coconut and cardamon powder and mix well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tv8a8PQ07wxrUQPHnZlAhdoCilYviMnaHXGqzX1Vyiz53-SdywB-6vTdUtGdZ0MZy7eP68eTgfoAUMiKJ4Do1LguPAau9pZMRPGHf-x3dZNsuAnpsGPzQ0JcpgfXe45DGK9u9YmNqRQ/s1600/2014-10-16_coco1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tv8a8PQ07wxrUQPHnZlAhdoCilYviMnaHXGqzX1Vyiz53-SdywB-6vTdUtGdZ0MZy7eP68eTgfoAUMiKJ4Do1LguPAau9pZMRPGHf-x3dZNsuAnpsGPzQ0JcpgfXe45DGK9u9YmNqRQ/s1600/2014-10-16_coco1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Turn on the heat and stir till it thickens a little for 2 minutes. Switch off. Cool down completely. Using your hand or use a disposable gloves to form a ball. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lWxEMVgX7sprm9X6u4YKA6tA-MwPD7E1edR-OoHHdzYq1g5iQfZrD91F-yRGZHiHCKT6QoC-jA779qebQKylD_2ep72JvdVEcEZiBcGQpNJ3IsAzT9bY2BWuA6crWa_fKc7C-eQmc-w/s1600/2014-10-16_coco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lWxEMVgX7sprm9X6u4YKA6tA-MwPD7E1edR-OoHHdzYq1g5iQfZrD91F-yRGZHiHCKT6QoC-jA779qebQKylD_2ep72JvdVEcEZiBcGQpNJ3IsAzT9bY2BWuA6crWa_fKc7C-eQmc-w/s1600/2014-10-16_coco.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Yummy!!!! Ladoos</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OIxcE-849YYyQazUZqF3yPfs1R7AfhoHfFPXvX1w2Y_LlDNtbb0jGgRsJPUAKrA-BcKgBeNU51OVbLV_PiNjcjpeZl_5tuta7Gl9TPPsSWzm8jYZAAfZA62KntzNIlysjBWP_0AuDRQ/s1600/coco_040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OIxcE-849YYyQazUZqF3yPfs1R7AfhoHfFPXvX1w2Y_LlDNtbb0jGgRsJPUAKrA-BcKgBeNU51OVbLV_PiNjcjpeZl_5tuta7Gl9TPPsSWzm8jYZAAfZA62KntzNIlysjBWP_0AuDRQ/s1600/coco_040.jpg" height="640" width="426" /></a></div>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com3tag:blogger.com,1999:blog-1128336728546563115.post-80983989067570086702014-10-14T09:14:00.000-04:002014-10-14T09:14:55.031-04:00Milagu Thattai | Pepper thattai<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">At last, successfully I tried posting two sweet recipes for this Diwali. This was so long in my mind. This is milagu thattai different from elladai or normal thattai which we add sesame seeds. In this milagu/pepper is added for a different flavor. My MIL do this way, my mom does the other way. Will try to post the elladai soon.....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZSygVcWNEAqcKoZ1j2CAttkJeUtFDeZc3KxoDyvNvgAX17mc5MaLpp4eQsG4Q2nUSPkRwk17QrWWZ4uYlWv-B9Q6X2ZlfpnxSpDK7pNzKDAuFE3ECGq1zp3ZDwXyTGaIvQBPSNYz648/s1600/thattai_049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZSygVcWNEAqcKoZ1j2CAttkJeUtFDeZc3KxoDyvNvgAX17mc5MaLpp4eQsG4Q2nUSPkRwk17QrWWZ4uYlWv-B9Q6X2ZlfpnxSpDK7pNzKDAuFE3ECGq1zp3ZDwXyTGaIvQBPSNYz648/s1600/thattai_049.jpg" height="320" width="213" /></a></div>
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<a name='more'></a><b><span style="font-family: Verdana,sans-serif;"></span></b><br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Idli rice - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Roasted gram dal(pottukadalai) - 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilly - 2</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bengal gram - 1 tbsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Pepper and cumin seeds - 1/2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Crushed peanuts - 1 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Asafoetida - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Hot oil - 1 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Butter - 1 tbsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
<li><span style="font-family: Verdana,sans-serif;">Oil - to deep fry </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgWqOvDquHSaoxHUOurvcQJVb0fP4d8FJDmWvb2re0Ymp_2Sgj3_VE9JG0NdgJe2xpCKpfN9aZM_PfV8RcnGQIcvra34FcPZCXf0W2RYLUdt4PuoKVWa8HfDlpFMK8dnJI5LdOLuLfJM/s1600/thattai_057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgWqOvDquHSaoxHUOurvcQJVb0fP4d8FJDmWvb2re0Ymp_2Sgj3_VE9JG0NdgJe2xpCKpfN9aZM_PfV8RcnGQIcvra34FcPZCXf0W2RYLUdt4PuoKVWa8HfDlpFMK8dnJI5LdOLuLfJM/s1600/thattai_057.jpg" height="640" width="456" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Soak rice with red chilly for 2 hours. Drain the rice without water and add it in the blender. Grind with salt to a thick paste by adding water little by little.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYiqMoqkLficb9rCaFDrRaz8QYbslatQC5tyvwpS81hu98v336m96TxjSaIBxyH4zXmtWRNefE9hFZ5470nmUqcaog9Nszk5pCROn1LzzcCtIQsfMJwU13NQO6DtX8Oxvb3p8JgUafOg/s1600/2014-10-14_thattai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYiqMoqkLficb9rCaFDrRaz8QYbslatQC5tyvwpS81hu98v336m96TxjSaIBxyH4zXmtWRNefE9hFZ5470nmUqcaog9Nszk5pCROn1LzzcCtIQsfMJwU13NQO6DtX8Oxvb3p8JgUafOg/s1600/2014-10-14_thattai.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Powder the roasted gram dal in a mixer. Soak the bengal gram for 1 hour and drain the water. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosrbHto_mWACNeJbDbM9kWtT2KdzpOF-bWeJRvKIidopfNov7k2eDtBpZzRl0HjZkMlO8HFKdfqvNgCr5mSarcb303RwZ4oOcmvEjouw7Ztop1ThBrUcdfYkr0ZHiMBh-CkJgisBGQZA/s1600/2014-10-14_thattai1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosrbHto_mWACNeJbDbM9kWtT2KdzpOF-bWeJRvKIidopfNov7k2eDtBpZzRl0HjZkMlO8HFKdfqvNgCr5mSarcb303RwZ4oOcmvEjouw7Ztop1ThBrUcdfYkr0ZHiMBh-CkJgisBGQZA/s1600/2014-10-14_thattai1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">In a blender, add roasted peanuts, cumin seeds and pepper and grind coarsely(not powder). Transfer the rice paste in a wide bowl. Combine roasted gram flour, crushed pepper and cumin seeds, crushed peanuts, soaked bengal gram, asafoetida, salt, hot oil and melted butter. <span itemprop="recipeInstructions"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dZGmXxoT_ifBMZO49G2ul0qS0tWLtp3IHW9HZiNn4hTvhzYQ_DJhFDUjRGn_yC_-ZZLBdJXNQLnr_Vp-2fm3-AB5fz_PVO6ENtEKe1XhQcse7DzXSOfvOW-7HESCoOZSiMQK3lW0CFE/s1600/2014-10-14_thattai3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dZGmXxoT_ifBMZO49G2ul0qS0tWLtp3IHW9HZiNn4hTvhzYQ_DJhFDUjRGn_yC_-ZZLBdJXNQLnr_Vp-2fm3-AB5fz_PVO6ENtEKe1XhQcse7DzXSOfvOW-7HESCoOZSiMQK3lW0CFE/s1600/2014-10-14_thattai3.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Add water little by little to make a smooth non sticky dough. Keep covered. <span itemprop="recipeInstructions">Make equal sized balls and keep it covered. Take a zip loc cover, grease
it with few drops of oil. Keep one ball at a time and flatten with your fingers as thin as possible. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SEwWmdaCWO1qtPFy-ucgo4t9tFK7KoqMMbePXEAnyvtitEOEQyLuh1KULTQ2GxS3U54-sYETKqpLomePD5p2WVrsOtbiyNxiqQpOYl5IgGp2W2ju-Y4w3Em9Y6vlnBdco9ZTyE3_p1Y/s1600/2014-10-14_thattai4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SEwWmdaCWO1qtPFy-ucgo4t9tFK7KoqMMbePXEAnyvtitEOEQyLuh1KULTQ2GxS3U54-sYETKqpLomePD5p2WVrsOtbiyNxiqQpOYl5IgGp2W2ju-Y4w3Em9Y6vlnBdco9ZTyE3_p1Y/s1600/2014-10-14_thattai4.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Poke it here and there using a fork to make sure that it doesn't rise up. Meanwhile, heat the oil in a frying pan until hot. </span></span><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Carefully take off the thattai from zip lock cover by inverting it on one hand and drop in hot oil. Cook in medium flame. <span itemprop="recipeInstructions">Flip and cook for more time until
the bubbles completely ceases. Drain
in paper towels. Do one by one if you add more oil two or three can be added at a time and finish all the dough. </span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ISNTLIxv90byQNWmawvKj5cHN7wdL3uMN332_zyf1dx4aZB1clKIOFlSCYw4aom9-hZeIlyawJiiMheIP86camw0F4t52Wmu-OC8pI0RygpbInf7G5nfqM91XjddocqvvExfhkdqQWg/s1600/2014-10-14_thattai5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ISNTLIxv90byQNWmawvKj5cHN7wdL3uMN332_zyf1dx4aZB1clKIOFlSCYw4aom9-hZeIlyawJiiMheIP86camw0F4t52Wmu-OC8pI0RygpbInf7G5nfqM91XjddocqvvExfhkdqQWg/s1600/2014-10-14_thattai5.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Cool down and store in an airtight container.</span> </span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtE5tGMfJKbMRBGHXlkzqN2FAgvuNjMbUnSBgjVW2kTycBhPrwFijrrRmexsjW8gs7kE3jt5cmWbcBiYZg87HObkERQ6WYv2W-eQqTMLyto8k_afklh_SRy1LkPf7IoMsO6F1FCFXUTz4/s1600/thattai_044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtE5tGMfJKbMRBGHXlkzqN2FAgvuNjMbUnSBgjVW2kTycBhPrwFijrrRmexsjW8gs7kE3jt5cmWbcBiYZg87HObkERQ6WYv2W-eQqTMLyto8k_afklh_SRy1LkPf7IoMsO6F1FCFXUTz4/s1600/thattai_044.jpg" height="640" width="426" /></a></div>
<b><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Note:</span></span></span></span></b><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"> </span></span></span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Instead of soaking and grinding the rice, <a href="http://hotpotmeal.blogspot.in/2013/12/processed-rice-flour-rice-flour.html" target="_blank">rice flour</a> can be used. </span></span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Adding curry leaves enhances the taste. I forgot it.</span></span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Drain the water from the soaked bengal gram and then add to the mix.</span></span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Butter can be replaced with hot oil too. </span> </span></span></span></li>
</ul>
</div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com10tag:blogger.com,1999:blog-1128336728546563115.post-1014297076502141632014-10-12T11:30:00.001-04:002014-10-12T11:30:52.898-04:00Besan ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Besan ladoo is the easiest sweet. Sweet done under 15-20 minutes. Many dry roast the besan flour and then mix the hot ghee. But when besan flour is fried in ghee the flour enhance the flavor of ghee and taste really good. I was out of cashews so used chopped almonds. The almonds fried in ghee was a wonderful combination. </span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xFiZrIexA7-XJpcNYTFENkNLcmzWqvhcSZqC1-ZQL_AP1aw32GGLteuOIUu1i4v_QrgNcajQLVBdo3T4OLzUSs0LvJ6SNi6kWQWsod5LGzHQmT2FbZBhA8xENK7C7zwu_gCE0JdjGyI/s1600/besan_056_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xFiZrIexA7-XJpcNYTFENkNLcmzWqvhcSZqC1-ZQL_AP1aw32GGLteuOIUu1i4v_QrgNcajQLVBdo3T4OLzUSs0LvJ6SNi6kWQWsod5LGzHQmT2FbZBhA8xENK7C7zwu_gCE0JdjGyI/s1600/besan_056_picnik.jpg" height="640" width="426" /></a></span></div>
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<a name='more'></a><span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Besan flour - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Powdered sugar - 1/2 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ghee - 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Green cardamon - 2</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cashew - 5 </span></li>
</ul>
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuLMKooDhG5GMHhlWqpz-8C7NjhCz08ckaViFRAGBC-pVeHK8hyphenhyphenm-yzMIL8YXDjQF-dbhCu2POJ4ISztUKFMKCgUNttCVvfs2b5XaIvFPkLEzL7W9c0rG_leZCK_p0THaeM8QrZl1XkM/s1600/besan_048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuLMKooDhG5GMHhlWqpz-8C7NjhCz08ckaViFRAGBC-pVeHK8hyphenhyphenm-yzMIL8YXDjQF-dbhCu2POJ4ISztUKFMKCgUNttCVvfs2b5XaIvFPkLEzL7W9c0rG_leZCK_p0THaeM8QrZl1XkM/s1600/besan_048.jpg" height="640" width="478" /></a></span></div>
<span style="font-family: Verdana,sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Heat the ghee till it melts not too hot. Immediately add the sieved gram flour. Fry in a low flame for 10 minutes. Keep stirring. </span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1wtu1UCuVdQtk9ALxDbEmmoV-b-N9k0fLXyT0FFsPY6LMYxdU9-HsLgSpGjOwA6t6oWFOn7N2O6Pdj4rIMJY3IKQT3bE_uTJNGbtwzp5W70k_1gutYdT60Yy3qRR54CB_FMlWZb-aKA/s1600/2014-10-12_besan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1wtu1UCuVdQtk9ALxDbEmmoV-b-N9k0fLXyT0FFsPY6LMYxdU9-HsLgSpGjOwA6t6oWFOn7N2O6Pdj4rIMJY3IKQT3bE_uTJNGbtwzp5W70k_1gutYdT60Yy3qRR54CB_FMlWZb-aKA/s1600/2014-10-12_besan.jpg" height="212" width="640" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">Fry till the raw smell goes and get a nice aroma.Switch it off. Powder the sugar crystals with cardamon. </span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6utLOn6EmLy9Fq87mFAUHWhCM6QskPUSx8dMZ-E3c6exZLNo0wzHb_qkMiBqX8_GqUQAf8pWQ2LgtuFkzRsfWJXGaf9R4InF0B7II4feZAeoeTnLsNlSs84kJDWhAarIgeMlAimdz2o/s1600/2014-10-12_besan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6utLOn6EmLy9Fq87mFAUHWhCM6QskPUSx8dMZ-E3c6exZLNo0wzHb_qkMiBqX8_GqUQAf8pWQ2LgtuFkzRsfWJXGaf9R4InF0B7II4feZAeoeTnLsNlSs84kJDWhAarIgeMlAimdz2o/s1600/2014-10-12_besan2.jpg" height="212" width="640" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">Heat a small pan with a tsp of ghee and fry cashews (Mine was out of stock so used almonds). Add in the fried besan flour. After it cools down completely, add powdered sugar.</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSN1H4FefxFEng9OgL52w15atiW-BaR9CxJa4Z8bthe4ULVpJeLC7KzjLAt4QzwkvIaryB3OQsJBo3VtnhTfcsGVUXojA7OqLm7cjpIis2NoBcs_OCVlmO4dDflVQfzyH-SMlXCaenA_I/s1600/2014-10-12_besan3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSN1H4FefxFEng9OgL52w15atiW-BaR9CxJa4Z8bthe4ULVpJeLC7KzjLAt4QzwkvIaryB3OQsJBo3VtnhTfcsGVUXojA7OqLm7cjpIis2NoBcs_OCVlmO4dDflVQfzyH-SMlXCaenA_I/s1600/2014-10-12_besan3.jpg" height="212" width="640" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">Mix well. Hold the flour into balls. The big size balls yield 6 ladoos. </span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8cV0tB4-SrFM8WOZ4brkTixezt-zMaeQpYipwsex-aY91mPOvgvcUDTyJ7fz5ElSlZZEAbKWsbTzMzetK6eFh1nMJ5IvxfGN5L9MjNdniHdjm70LGmfKqMnuVHWEcn1kO0s8qAEeDdA/s1600/2014-10-12_besan1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8cV0tB4-SrFM8WOZ4brkTixezt-zMaeQpYipwsex-aY91mPOvgvcUDTyJ7fz5ElSlZZEAbKWsbTzMzetK6eFh1nMJ5IvxfGN5L9MjNdniHdjm70LGmfKqMnuVHWEcn1kO0s8qAEeDdA/s1600/2014-10-12_besan1.jpg" height="212" width="640" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">Enjoy!!!</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwhJ-Tt4BAqTnQZaxdXM_7bby7M-q_dzeF6E6DJhnRG7FQ4GdKDKYw5JweG_oZGa9KsCGEAsKDMKdfGoYzOUxcRdACkKH2GAuX50IJugvRJ3VU0iN8WBvL8CTOFpkT0QgtyT7OwbLpHQ/s1600/besan_044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwhJ-Tt4BAqTnQZaxdXM_7bby7M-q_dzeF6E6DJhnRG7FQ4GdKDKYw5JweG_oZGa9KsCGEAsKDMKdfGoYzOUxcRdACkKH2GAuX50IJugvRJ3VU0iN8WBvL8CTOFpkT0QgtyT7OwbLpHQ/s1600/besan_044.jpg" height="640" width="452" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com4tag:blogger.com,1999:blog-1128336728546563115.post-2155184705729926202014-10-08T01:09:00.001-04:002014-10-08T01:09:27.569-04:00Stuffed gulab jamoon <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Gulab jamoon is the popular Indian sweet liked by everyone. This Khova jamoon is also very easy to prepare as instant jamoons if you get khova in handy. Jamoon prepared with khova is really excellent and cannot be compared with anything....I did the stuffing for nutty and crunchy taste in between. You can avoid the stuffing and do the normal jamoon. </span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Jamoon prepared with Khova or Khoya is also called as Kala Jamoon, this type of jamoon is little darker than the regular one. My sister prepares dry jamoon with instant powder and this way too, which is easy for packing and sending gifts. Do try as per your need and taste :)</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjwRhEtIxq453Sxa7Tbax6jgXA2VcEbQLON21SNtcMxxFmRKOBahGWbU9aew7Coy3D6rth89GElJkiKRPLMpgx394F1qBD7nGZevaQ-sufA6ueDGjHLS5rcDVavIVxPMDHA8WrRwOOVI/s1600/all_374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjwRhEtIxq453Sxa7Tbax6jgXA2VcEbQLON21SNtcMxxFmRKOBahGWbU9aew7Coy3D6rth89GElJkiKRPLMpgx394F1qBD7nGZevaQ-sufA6ueDGjHLS5rcDVavIVxPMDHA8WrRwOOVI/s1600/all_374.jpg" height="640" width="426" /></a></div>
<br />
<a name='more'></a><b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li>
<span style="font-family: Verdana,sans-serif;">Khoya/Khova - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Maida/All purpose flour - 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Baking soda - a generous pinch</span></li>
<li><span style="font-family: Verdana,sans-serif;">Milk - a tsp or as required</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ghee - 1 tsp</span></li>
</ul>
<br />
<b><span style="font-family: Verdana,sans-serif;">For stuffing:(optional)</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Almonds - 1 tbsp, chopped finely</span></li>
<li><span style="font-family: Verdana,sans-serif;">Melon seeds - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Raisins - 2 tsp, chopped finely</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pistachio - 1 tbsp, chopped finely</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cardamon powder - 1/2 tsp</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span>
<b><span style="font-family: Verdana,sans-serif;">For sugar syrup:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Sugar - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Water - 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Saffron - 4 to 5 threads</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cardamon powder - a tsp</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjyxOj0g8UzMOWjPY-Qwt9CIhwQXw7Qd0XmpWrqVX1eD0kQQtEZTsL2YEI2RhtP-dedKZeQPb64BZwOyhQRFI9mTbQazBDHiGMpYZdyAhk0cni9WQeI64ME13wI6YJXI7bDb9myMxf70/s1600/all_359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjyxOj0g8UzMOWjPY-Qwt9CIhwQXw7Qd0XmpWrqVX1eD0kQQtEZTsL2YEI2RhtP-dedKZeQPb64BZwOyhQRFI9mTbQazBDHiGMpYZdyAhk0cni9WQeI64ME13wI6YJXI7bDb9myMxf70/s1600/all_359.jpg" height="638" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"> </span><b><span style="font-family: Verdana,sans-serif;"> </span></b><br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Keep the khova in room temperature. Chop the nuts finely. Combine all the ingredients given under 'for stuffing' and keep aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBAsI07fDFcXp3wUrKsxzWCqC0WXswZv15TjHmgVX373IKj4p38StHjEu05Jjsi9gBXgW4o2sRNkeqNWASvwb8S8GEgYLGG8CXKWscxD86D7hz3tRKgYyMnlCkDECvm_tDOMMhki8PtQ/s1600/2014-10-07_all.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBAsI07fDFcXp3wUrKsxzWCqC0WXswZv15TjHmgVX373IKj4p38StHjEu05Jjsi9gBXgW4o2sRNkeqNWASvwb8S8GEgYLGG8CXKWscxD86D7hz3tRKgYyMnlCkDECvm_tDOMMhki8PtQ/s1600/2014-10-07_all.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Grate or try using a fork to mash the khova. Combine maida and baking soda to the khova.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABsTib3X1VAXmlFGmOuCsZstAt8vx4bcoPvBbHKGbezx8gIISUQLWLsG328yfwNdz5Jo7dIFAt3SvcBKYqipPyBcZEw8ufPjsVsJ0raf70jCNYrcjS3Z_cYM-vU0zMeAbNoF3HKcoMwY/s1600/2014-10-07_all1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABsTib3X1VAXmlFGmOuCsZstAt8vx4bcoPvBbHKGbezx8gIISUQLWLsG328yfwNdz5Jo7dIFAt3SvcBKYqipPyBcZEw8ufPjsVsJ0raf70jCNYrcjS3Z_cYM-vU0zMeAbNoF3HKcoMwY/s1600/2014-10-07_all1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Knead softly to form a smooth dough. If it is too dry, add a tsp of milk. Add a tsp of ghee in hand and mix the dough lightly. <span itemprop="recipeInstructions">Keep aside for 10 minutes. Divide the dough equally and roll it round. Flatten the balls and stuff the nuts mixture and close it carefully. </span><span itemprop="recipeInstructions">Roll it smooth balls without applying pressure. </span></span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIkALyeB1DFl34aHrfCJ7Qdar-GfVlnISjnxcG1ZXZfmxRh4TZZB7mKoYId-1a7HjN82bAWbWRQnh7qHcNz_bvBiWHhC_3OEHSaqcJrFvf1h8_IevOcbtYCkuY0km_GZdfHfHyIHJYws/s1600/2014-10-07_all2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIkALyeB1DFl34aHrfCJ7Qdar-GfVlnISjnxcG1ZXZfmxRh4TZZB7mKoYId-1a7HjN82bAWbWRQnh7qHcNz_bvBiWHhC_3OEHSaqcJrFvf1h8_IevOcbtYCkuY0km_GZdfHfHyIHJYws/s1600/2014-10-07_all2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;">Heat sugar and water in a wide bowl to a sticky consistency or under heat for 10 minutes. Add saffron and cardamon powder. Switch it off.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbv3FX5k9qEWcGallIvBmkVJ6CXQGXrq4eR_I1PJzvE4Ni8-gRL0QxK5wIawuWlf1-2BsorKYBSLuBthoMVy1YxTPdzKxDatdjJGwYpPvRcJKu35-XonUnTacWC-a6-7TEcAmkX08zAk/s1600/2014-10-07_all3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbv3FX5k9qEWcGallIvBmkVJ6CXQGXrq4eR_I1PJzvE4Ni8-gRL0QxK5wIawuWlf1-2BsorKYBSLuBthoMVy1YxTPdzKxDatdjJGwYpPvRcJKu35-XonUnTacWC-a6-7TEcAmkX08zAk/s1600/2014-10-07_all3.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Meanwhile, Fry the jamoon balls. Bring oil hot, in a <b>low-medium</b> flame. <span itemprop="recipeInstructions"> Add the
jamoons one by one and keep rolling the jamoons gently with the use of the ladle
inside the oil so that it gets evenly cooked and fried to deep golden
brown in color.Drain in kitchen towel.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaK0A9QbosY8vj9A3_S2Og8VI_bgl1O7b_N1u4lb7M7aeReW8DhorBTFsMEe9i6iuipJ5FjZIraD5YOw6lNHbIt9uGhiGlx3XqEDidWqOPRrzLwFELs_J8344fGUDCd3O14g-E9sRf1FQ/s1600/2014-10-07_all4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaK0A9QbosY8vj9A3_S2Og8VI_bgl1O7b_N1u4lb7M7aeReW8DhorBTFsMEe9i6iuipJ5FjZIraD5YOw6lNHbIt9uGhiGlx3XqEDidWqOPRrzLwFELs_J8344fGUDCd3O14g-E9sRf1FQ/s1600/2014-10-07_all4.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">Immediately add it to hot syrup. Let it get soaked well. For Dry Jamoon soak for 10 minutes and immediately remove from sugar syrup and keep aside. In a plate with sugar, roll the jamoons ans store it.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguF0pU4xYJVT3iCGH7d7gvzb32AdJTFxjeAwf1BLD5MkPf7PkXBOM5nO3Bdm64RzVHEbjOPa_jkWES9QT4sadqinzZ35dOWUqEsMvExbFhwVcltEQJ2MUWO84Ryl2hrDPOhXmgwF4rURY/s1600/2014-10-07_all5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguF0pU4xYJVT3iCGH7d7gvzb32AdJTFxjeAwf1BLD5MkPf7PkXBOM5nO3Bdm64RzVHEbjOPa_jkWES9QT4sadqinzZ35dOWUqEsMvExbFhwVcltEQJ2MUWO84Ryl2hrDPOhXmgwF4rURY/s1600/2014-10-07_all5.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">For Jamoon in syrup, soak and refrigerate it.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsruuU6fj-oQFOnAcJiG4a5lfw_FgdPmYEDyz1OBxo43KHMwFChfyQ0G7BO_5nJDZ1IaGQeNfEJ73ITPneXJOZSATrCQPS7T8m5k6uS7hqGHGOQ9XP2cHA8hj66NFMlYu-_hnlQdVOtE/s1600/all_358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsruuU6fj-oQFOnAcJiG4a5lfw_FgdPmYEDyz1OBxo43KHMwFChfyQ0G7BO_5nJDZ1IaGQeNfEJ73ITPneXJOZSATrCQPS7T8m5k6uS7hqGHGOQ9XP2cHA8hj66NFMlYu-_hnlQdVOtE/s1600/all_358.jpg" height="640" width="426" /></a></div>
<b><span style="font-family: Verdana,sans-serif;">Note:</span></b><br />
<ul style="text-align: left;">
<li>
<span style="font-family: Verdana,sans-serif;">If you have cracks in the jamoon balls when you are making, sprinkle more milk and make a smooth dough. </span></li>
<li><span style="font-family: Verdana,sans-serif;"><span itemprop="recipeInstructions">For jamoons in syrup, soak jamoon for 10 to 15 minutes and remove jamuns from the syrup and store them separately. While serving, in a bowl add 2 jamoons and 4 tbsp of syrup</span> and serve.</span></li>
<li>
<span style="font-family: Verdana,sans-serif;">While frying jamoons the oil should be in a low-medium heat. Otherwise the outer layer will be crisp and brown and the inner layer will not be cooked.</span></li>
<li>
<span style="font-family: Verdana,sans-serif;">Stuffing is optional, but the nuts soaked in syrup will taste great !!!</span></li>
<li>
<span style="font-family: Verdana,sans-serif;">While stuffing, grated panner(cottage cheese), grated khova, any type of nuts can be added.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFt7zE6wupIyYyfPUfAd07V3JmN9Z4Z1D6nGVcpj6cmxhD0vi4nZ9ShwTpJHyK7NPDf67_7TB8WyWy0nG0lwW7xn16JaYC7jA3XBSBqp2mBu3ncjqXd5tVjz5pW_Zb8gzldyyr0l9Rils/s1600/all_401_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFt7zE6wupIyYyfPUfAd07V3JmN9Z4Z1D6nGVcpj6cmxhD0vi4nZ9ShwTpJHyK7NPDf67_7TB8WyWy0nG0lwW7xn16JaYC7jA3XBSBqp2mBu3ncjqXd5tVjz5pW_Zb8gzldyyr0l9Rils/s1600/all_401_picnik.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><i><br /></i></span></div>
</div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com5tag:blogger.com,1999:blog-1128336728546563115.post-86095665554860860212014-09-16T12:58:00.001-04:002014-09-16T12:58:17.861-04:00Pattani sundal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">So long this sundal was in my draft. Since Navarathiri is nearing, I do not want to delay. These type of sundal remembers sea shores in Chennai. Small boys hold a closed pail with sundal and sell, 'Thengai, mangai pattani sundal'. I never buy those sundal, will think of the water they use, and get back but I have tasted once. It would be warm sundal in the pleasant windy near the beach. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I love to keep kolu. we don't have an tradition of celebrating. But never miss attending kolu. During navarathiri, sundal can be given in conned paper too. If they don't want to eat they may fold and take home :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIG1V8b-cutUlSIPHgT92rzZxfbfCWtYaYgAR5QbcrnB6sz21DEvj_FLIf3WqqpBeUJNagDdsKjd1mdaqjMuJHsKg6fUMZdOl4Ob1YIk6la08tMDHc5lGxoIlr_L5tavJRmi0HLa8UyVY/s1600/bday_063_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIG1V8b-cutUlSIPHgT92rzZxfbfCWtYaYgAR5QbcrnB6sz21DEvj_FLIf3WqqpBeUJNagDdsKjd1mdaqjMuJHsKg6fUMZdOl4Ob1YIk6la08tMDHc5lGxoIlr_L5tavJRmi0HLa8UyVY/s1600/bday_063_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<a name='more'></a><br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Dry green peas - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">To grind:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Grated coconut - 3 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Green chilly - 2</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ginger - a small piece</span></li>
<li><span style="font-family: Verdana,sans-serif;">Asafoetida - 1/4 tsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Cumin seeds - 1 tsp</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">To temper:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Oil - 2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mustard seeds - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Asafoetida - a generous pinch</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilly - 1 </span></li>
<li><span style="font-family: Verdana,sans-serif;">Curry leaves - 5</span></li>
</ul>
<br />
<span style="font-family: Verdana,sans-serif;"><b>To garnish:</b> </span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Grated mango - as per need</span></li>
<li><span style="font-family: Verdana,sans-serif;">Grated coconut - as per need </span><b><span style="font-family: Verdana,sans-serif;"> </span></b></li>
</ul>
<div>
<b><span style="font-family: Verdana,sans-serif;"></span></b><br />
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<br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Soak the peas for 8 hours or overnite. Pressure cook the peas in simmer for 10 minutes with salt. In the blender add the ingredients 'to grind'.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq-5svihAMSf4W8mRKhiYBSfPD0dVd2NYc-vHdSdgIH-AWKl3aGl34ZOajIdKfq7fr4zEKdtWlUoh3vul2f850RZGoZWfFgXLfVNhcpSc8r_S-xdfMef5PHvWy0YnMxyhK5jQZrIk2fU/s1600/2014-08-18_bday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq-5svihAMSf4W8mRKhiYBSfPD0dVd2NYc-vHdSdgIH-AWKl3aGl34ZOajIdKfq7fr4zEKdtWlUoh3vul2f850RZGoZWfFgXLfVNhcpSc8r_S-xdfMef5PHvWy0YnMxyhK5jQZrIk2fU/s1600/2014-08-18_bday.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Grind without adding water. Heat a pan and all the items given under 'to temper' accordingly. Transfer the coconut(ground) mixture to the pan and fry for a minute.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3skuxiCMV69wocYIQjw_iT6pNXhCO1LvPMHeMJWVg11MxPwWi96EpKwTkIFMhK5pOorVkz0bptS_as5hbXcQGQjrHcl2dDj6gBAlgAnqrTI-MN4sqINwKLD59DcJCyVc2dfWBvJZ7LK0/s1600/2014-08-18_bday1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3skuxiCMV69wocYIQjw_iT6pNXhCO1LvPMHeMJWVg11MxPwWi96EpKwTkIFMhK5pOorVkz0bptS_as5hbXcQGQjrHcl2dDj6gBAlgAnqrTI-MN4sqINwKLD59DcJCyVc2dfWBvJZ7LK0/s1600/2014-08-18_bday1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Keep stirring, if it sticks add one more tsp of oil. Add the boiled peas without water. If there is little water in the pan, keep stirring in high flame. Adjust salt. After the water has reduced switch off. Add grated mangoes and fresh coconut.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1xrGxwqwhNHdd6M-KiDBsGZe0L5wKYToI6p_dR63x4sOkNF8srHADXRa8DrXiml6rbSOmyhec5oJQr35ocU94w3qO_9CUt4PevDNOk_-abC7s8xu_wg6E8ccb4Ep-Kd7kq0zFmhgfwc/s1600/2014-08-18_bday2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1xrGxwqwhNHdd6M-KiDBsGZe0L5wKYToI6p_dR63x4sOkNF8srHADXRa8DrXiml6rbSOmyhec5oJQr35ocU94w3qO_9CUt4PevDNOk_-abC7s8xu_wg6E8ccb4Ep-Kd7kq0zFmhgfwc/s1600/2014-08-18_bday2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Serve in the conned paper or bowl.</span><br />
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com4tag:blogger.com,1999:blog-1128336728546563115.post-51492316417367118432014-09-11T02:35:00.000-04:002014-09-11T02:35:20.936-04:00Ada pradhaman - Onam sadya recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">This is one of the kerala payasam I did for Onam. I cannot post it on that day an do not want to drag for an year too, so posting it now. Do try for any festival or events, it tastes delicious with coconut milk and the rice ada in pradhaman feels like jelly. A rich dessert indeed :)</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCL9NoPIITaMgIR-fHjPnezpy8JLomwd0sn7j9ZypUutugs4EgxXHn5Xu5eZFQaBLmSvLEVttQHQj1t0Etb_UImHnYR2GtXWHpu4pB7WK9wf1tut9RjO2lNPr2tGhB-6Gdj0VR0Y3XVs/s1600/prad_038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCL9NoPIITaMgIR-fHjPnezpy8JLomwd0sn7j9ZypUutugs4EgxXHn5Xu5eZFQaBLmSvLEVttQHQj1t0Etb_UImHnYR2GtXWHpu4pB7WK9wf1tut9RjO2lNPr2tGhB-6Gdj0VR0Y3XVs/s1600/prad_038.jpg" height="640" width="426" /></a></span></div>
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<a name='more'></a><br />
<span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Ada - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Coconut milk thin - 2 cups</span></li>
<li><span style="font-family: Verdana,sans-serif;">Coconut milk thick - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Jaggery - 1.5 cups</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cardamon powder - 1 tsp</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIrMEQWSfnBuvocxhMmXrd_MQfznuPunpPpDaBJ_4x1P2MDFaubQgJuhz-nD4Cf5QLLCWeNgYocNZlAY_nRnEOaKfdWqXFk5AdLm2YRBYWDatWopa3r9x4G12kABLCcNDSizjQwsEw14/s1600/prad_064_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIrMEQWSfnBuvocxhMmXrd_MQfznuPunpPpDaBJ_4x1P2MDFaubQgJuhz-nD4Cf5QLLCWeNgYocNZlAY_nRnEOaKfdWqXFk5AdLm2YRBYWDatWopa3r9x4G12kABLCcNDSizjQwsEw14/s1600/prad_064_picnik.jpg" height="640" width="426" /></a></span></div>
<span style="font-family: Verdana,sans-serif;"><b>Method:</b></span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Prepare coconut milk or if using canned, dilute with water for thin milk and use as it is for thick milk. Prepare jaggery syrup by dissolving jaggery in 3/4 cup of water. Strain and remove impurities. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Vzhax23ucZgGJELTV6GuhfpJvn5utGfX5pWW8aINIs1ipV4hPNYt2aDNLj_t8Is7_cvfIC5P-xdu_PRGTDjOYTmqSMfT7yBJ0z-ibrYPh7yVxoLqt3CQbCmOgj9Hx1sU4GahtizUI6Q/s1600/2014-09-07_prad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Vzhax23ucZgGJELTV6GuhfpJvn5utGfX5pWW8aINIs1ipV4hPNYt2aDNLj_t8Is7_cvfIC5P-xdu_PRGTDjOYTmqSMfT7yBJ0z-ibrYPh7yVxoLqt3CQbCmOgj9Hx1sU4GahtizUI6Q/s1600/2014-09-07_prad2.jpg" height="212" width="640" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">Boil water, switch it off. Drop ada in water for 15 minutes. If you feel it is cooked more, rinse in cold water.</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xfqMCEu0Zzka64T6l9p-90-AiVszDlEnhMCHooHi08_4gCh_6a4YuLibeEWuYVn9ICwn_Rda4mMR-67pHwP-gWzKOsODAEW2wjAhyphenhyphen9ncXpk7NCn-VP8AJRY6AVY3E7LiCFgIFMa_o18/s1600/2014-09-07_prad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xfqMCEu0Zzka64T6l9p-90-AiVszDlEnhMCHooHi08_4gCh_6a4YuLibeEWuYVn9ICwn_Rda4mMR-67pHwP-gWzKOsODAEW2wjAhyphenhyphen9ncXpk7NCn-VP8AJRY6AVY3E7LiCFgIFMa_o18/s1600/2014-09-07_prad3.jpg" height="212" width="640" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">Transfer the ada in a strainer to remove water. Boil the think coconut milk in a heavy vessel. Cook the ada soft in thin coconut milk. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyiMaKdHuMFQyy_Ua1S9VdWG17UWKxAeowwXmfab9qJAVaBU_4sEw9lMGQaw5lTBz1gYfCYmM1no1rgX5l02czX0fevR5_uKU0XZWe1bfEFLTCGYi53wIGH10-GASm3YCMQqRdHSDKto/s1600/2014-09-07_prad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyiMaKdHuMFQyy_Ua1S9VdWG17UWKxAeowwXmfab9qJAVaBU_4sEw9lMGQaw5lTBz1gYfCYmM1no1rgX5l02czX0fevR5_uKU0XZWe1bfEFLTCGYi53wIGH10-GASm3YCMQqRdHSDKto/s1600/2014-09-07_prad1.jpg" height="212" width="640" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">Add Jaggery syrup and continue stirring on a low flame till it is
reduced. <b>Remove from fire</b>. Add thick coconut milk and cardamon powder. </span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL2qaDJ2lLgBXFxGPJwAzTnZLFWHZwwD3weSfB73DsDy841cae5IvKbEyKRFTKlOpXjNIIaLWuwOn7Y773GOGBpYxiENZHq-O0HS3eGD6RPDdTYxY_ogw8luR29KPyRzQFTT7LhI8QZc/s1600/2014-09-07_prad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL2qaDJ2lLgBXFxGPJwAzTnZLFWHZwwD3weSfB73DsDy841cae5IvKbEyKRFTKlOpXjNIIaLWuwOn7Y773GOGBpYxiENZHq-O0HS3eGD6RPDdTYxY_ogw8luR29KPyRzQFTT7LhI8QZc/s1600/2014-09-07_prad.jpg" height="212" width="640" /></a></span></div>
<span style="font-family: Verdana,sans-serif;"> Serve hot or cold. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDNMyMz1Db5JbILlFhmrlz7nfkPGYheKlmfmjzkz9lLjRpS-z13alyZEh-uoPo9JgSfEqg5Qnx8Azx9jZYlnHnTfZzvmBgTPDbniLdtG-x6WWgAkZ3tuvXl7-6Q6LAAhzvGPXaJhtKuk/s1600/prad_071_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDNMyMz1Db5JbILlFhmrlz7nfkPGYheKlmfmjzkz9lLjRpS-z13alyZEh-uoPo9JgSfEqg5Qnx8Azx9jZYlnHnTfZzvmBgTPDbniLdtG-x6WWgAkZ3tuvXl7-6Q6LAAhzvGPXaJhtKuk/s1600/prad_071_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"><b>Note:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">The jaggery can be replaced with dark brown sugar.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Adding cashews in purely optional. I did for picture :)</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com9tag:blogger.com,1999:blog-1128336728546563115.post-10464936559103378572014-09-05T10:03:00.000-04:002014-09-05T10:03:17.831-04:00Beans mezhukkupuratti | Onam sadhya recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Beans mezhukkupuratti is an authentic side dish from Kerala. As Onam is nearing we enjoy everyday a sadya recipe. This is a simple dish with wonderful flavor of shallots and garlic with coconut oil and curry leaves. Without curry leaves flavor there is no Kerala recipe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimKagpMBaz0W83c_l4Hjn_C1PFNT6yfvaIWT3rZSwWJR5X1ttmVmFA1ZZmkYtNUf3ZxfzFRjmdsllkYo5yR9F9BeuM6IjNbYAx7XS5-UtutpjMtNkfHctz5XxL_7U_hnHg4BfWptDM7Y/s1600/beans_027+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimKagpMBaz0W83c_l4Hjn_C1PFNT6yfvaIWT3rZSwWJR5X1ttmVmFA1ZZmkYtNUf3ZxfzFRjmdsllkYo5yR9F9BeuM6IjNbYAx7XS5-UtutpjMtNkfHctz5XxL_7U_hnHg4BfWptDM7Y/s1600/beans_027+(1).jpg" height="640" width="426" /></a></div>
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<a name='more'></a><b><span style="font-family: Verdana,sans-serif;"></span></b><br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Beans - 2 cups, chopped 1 cm long</span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">To grind:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Shallots -5</span></li>
<li><span style="font-family: Verdana,sans-serif;">Garlic pods - 3</span></li>
<li><span style="font-family: Verdana,sans-serif;">Grated coconut - 1 tsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilly - 1</span></li>
<li><span style="font-family: Verdana,sans-serif;">Turmeric powder - a pinch</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilly powder - 1/4 tsp</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">To temper:</span></b><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Coconut oil - 3 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mustard seeds - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Urad dal - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Curry leaves - 5 </span></li>
<li><span style="font-family: Verdana,sans-serif;">Asafoetida - a pinch</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqIEjZ0cdlyuBZ6wl-4orcZyQXgfwbECwqHXE41hrPDkcY9q2zhoQh9jR1PGicRjmjiIHhAF1qyZuMvEzfDMMuQRhE0DJCYZ0drLRH-KG6MVnAFv_UO29OAkjikZcs_Qas90xF50q3LI/s1600/beans_034_picnik+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqIEjZ0cdlyuBZ6wl-4orcZyQXgfwbECwqHXE41hrPDkcY9q2zhoQh9jR1PGicRjmjiIHhAF1qyZuMvEzfDMMuQRhE0DJCYZ0drLRH-KG6MVnAFv_UO29OAkjikZcs_Qas90xF50q3LI/s1600/beans_034_picnik+(1).jpg" height="640" width="490" /></a></div>
<b><span style="font-family: Verdana,sans-serif;"></span></b>
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Wash and clean the edges of beans and cut into 1 cm long. Heat a pan with water and add the chopped beans with salt and cook till soft. Remove the excess water through a strainer and keep aside. Use the water in sambhar or rasam.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlaix73rihlYtVYNINAuD4XihA6P4_Xl_XT2iqq3BzQAkhNLfto2NAquCQu4iXDwc3-R7Z-v1HgRU64xtq-a8QOFnEP9ABB633GbPiGIO5vOahzCOWrCHwXUJhfdAw1Y5lTAq8yUbBA4/s1600/2014-09-05_beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlaix73rihlYtVYNINAuD4XihA6P4_Xl_XT2iqq3BzQAkhNLfto2NAquCQu4iXDwc3-R7Z-v1HgRU64xtq-a8QOFnEP9ABB633GbPiGIO5vOahzCOWrCHwXUJhfdAw1Y5lTAq8yUbBA4/s1600/2014-09-05_beans.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">In a blender grind all the items given under 'to grind' coarsely. Do not make into a paste.</span>
<span style="font-family: Verdana,sans-serif;">Heat a pan with coconut oil and add mustard seeds, urad dal, asafoetida and curry leaves. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNV5ibT9rBpTZr8OMilw9cP4MIs2loXe5rSEPzDqELL6elzPxrNW-D8YlGzDSwKOSogNV7I-5QYKqKlmowE4pIVumu7ToTZNlReMp0C30tzvFDsQmY_AKDWzDrZLJSfTyIkY-fYtlnI8/s1600/2014-09-05_beans1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNV5ibT9rBpTZr8OMilw9cP4MIs2loXe5rSEPzDqELL6elzPxrNW-D8YlGzDSwKOSogNV7I-5QYKqKlmowE4pIVumu7ToTZNlReMp0C30tzvFDsQmY_AKDWzDrZLJSfTyIkY-fYtlnI8/s1600/2014-09-05_beans1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Add the coarse paste and saute till the raw smell goes in a low-medium flame. Add the cooked beans and combine well. Switch it off after 3 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLjN0OoJHQP-nSDg-U1ukPAra18vHNOUcst3LdQpNzcj7KEdaaMWShQHtUuh56WhMFltWJX-cDRFo4xUgWH5PtDGCVr-1ka6uEIUmYpplREYUPzmy5qGacfK7eMM_w0zze94zMql0rgQ/s1600/2014-09-05_beans2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLjN0OoJHQP-nSDg-U1ukPAra18vHNOUcst3LdQpNzcj7KEdaaMWShQHtUuh56WhMFltWJX-cDRFo4xUgWH5PtDGCVr-1ka6uEIUmYpplREYUPzmy5qGacfK7eMM_w0zze94zMql0rgQ/s1600/2014-09-05_beans2.jpg" height="212" width="640" /></a></div>
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<span style="font-family: Verdana,sans-serif;">The final dish should be a little moist and not too dry. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj23nKHKtjI4dPfrbvU8DYavWR0pCVhxg1nk15qBxSPxBYke7T-Z6jHdSS9QlN7FpN5PWJyY_uefpyI5YFH2mf5HUx5yiBzn6tweKaHI9bK2LyXLIBOgWHVIylCtimm1y6AdK0Rr8R7C0/s1600/beans_043_picnik+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj23nKHKtjI4dPfrbvU8DYavWR0pCVhxg1nk15qBxSPxBYke7T-Z6jHdSS9QlN7FpN5PWJyY_uefpyI5YFH2mf5HUx5yiBzn6tweKaHI9bK2LyXLIBOgWHVIylCtimm1y6AdK0Rr8R7C0/s1600/beans_043_picnik+(1).jpg" height="640" width="426" /></a></div>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com18tag:blogger.com,1999:blog-1128336728546563115.post-15477936535306772112014-09-04T13:15:00.000-04:002014-09-04T13:15:09.725-04:00Kalan<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">You all may be wondering that I am off and on often. Please bare with me. Struggling to be in a schedule. I always love kerala festivals, may be Onam has inspired me to post some recipes :) This is a kind of <a href="http://hotpotmeal.blogspot.in/2011/11/cucumber-morkuzhambu.html" target="_blank">morkuzhambu</a> that we do in Tamilnadu. The vegetables and the ground paste are different as well as the taste. Try this for Onam sadya...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpJuPCTioESZ1wdk1HI20F2biAEm_KZwoJP33REhpdV64zU7eXmZWv6PGHrx-gi764axRaoMtY4gJQJPVLsMBTHNMZSXZxCZso1rP9WrjIHiOVieqCZwwkXBy2y-5YqsWaijF2YlEliw/s1600/kalan_040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpJuPCTioESZ1wdk1HI20F2biAEm_KZwoJP33REhpdV64zU7eXmZWv6PGHrx-gi764axRaoMtY4gJQJPVLsMBTHNMZSXZxCZso1rP9WrjIHiOVieqCZwwkXBy2y-5YqsWaijF2YlEliw/s1600/kalan_040.jpg" height="640" width="426" /></a></div>
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<a name='more'></a>
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Plantain - 1</span></li>
<li><span style="font-family: Verdana,sans-serif;">Yam - 1/2 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Thick sour buttermilk - 2 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Turmeric powder - 1/4 tsp</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">To grind:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Grated coconut - 1/2 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Green chilly - 2</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cumin seeds - 1/2 tsp</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">For tempering:</span></b><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Coconut oil - 1 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mustard seeds - 1/2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Fenugreek powder* - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Curry leaves - 5</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dry red chilly - 2</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhYMbG39xGG_EaDbM6wo2_Aa6lsSYkw908Ui6J9XwOBdhHQTyJVZDhH5R5aLm_OdSfMVAgB4AMCk3-0gzuHVQz_7IwAlWiY2D2DbjWmZ6IkIkpJM-3aqU01bvvLL755nhhjR2b_qD28I/s1600/kalan_046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhYMbG39xGG_EaDbM6wo2_Aa6lsSYkw908Ui6J9XwOBdhHQTyJVZDhH5R5aLm_OdSfMVAgB4AMCk3-0gzuHVQz_7IwAlWiY2D2DbjWmZ6IkIkpJM-3aqU01bvvLL755nhhjR2b_qD28I/s1600/kalan_046.jpg" height="640" width="426" /></a></div>
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<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Peel the skin of plantain and yam and chop into cubes. Boil the vegetables with turmeric and salt in 3 cups of water. After the veggies are soft, drain through a strainer. Keep aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y_YFzq5rHAlUv6dgvninZydC8oPUAtQcDh_iAd_pSOK_l23786icw3BzsgsV2vf1xawqSClns-iXGfh-jRBqT1zblpBvtU2JhsSH9VlEgSjQjKUxExP9A0yGVCNTyS1VaOh-e1FPHYg/s1600/2014-09-04_kalan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y_YFzq5rHAlUv6dgvninZydC8oPUAtQcDh_iAd_pSOK_l23786icw3BzsgsV2vf1xawqSClns-iXGfh-jRBqT1zblpBvtU2JhsSH9VlEgSjQjKUxExP9A0yGVCNTyS1VaOh-e1FPHYg/s1600/2014-09-04_kalan.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Grind the coconut, cumin seeds and green chilly with a or 2 tbsp water to a fine paste. </span><span style="font-family: Verdana,sans-serif;">Heat a wok and add the vegetables.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4njNplMEGlrnRL2mjf2cSsunN4yd6r3Rx-7iHw2PrnanaZWG7Ja9MnUm8eNpnHsyhh2UbdJ2raFmjdBCDcSOl_VxoI7HaxGQHsZbEk3I-DTDFdkyWKxIrKQA45-872Nml-MdKUmCI5M/s1600/2014-09-04_kalan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4njNplMEGlrnRL2mjf2cSsunN4yd6r3Rx-7iHw2PrnanaZWG7Ja9MnUm8eNpnHsyhh2UbdJ2raFmjdBCDcSOl_VxoI7HaxGQHsZbEk3I-DTDFdkyWKxIrKQA45-872Nml-MdKUmCI5M/s1600/2014-09-04_kalan2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Combine the ground paste and mix well . Fry for few minutes without burning. Add the buttermilk. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJ9UGZChqbMNYMwgdM3qI4bXIPPgVJstJNS5KY3Ye91rW461UZ7DgJBt5Y6cTt3KSuJ_7KI6pmsZbSE_uHX53q6js_StbXAg3a1lg787vvuvaLhvmPGf7zkMG2mH9JeqbX1oftizfPtA/s1600/2014-09-04_kalan3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJ9UGZChqbMNYMwgdM3qI4bXIPPgVJstJNS5KY3Ye91rW461UZ7DgJBt5Y6cTt3KSuJ_7KI6pmsZbSE_uHX53q6js_StbXAg3a1lg787vvuvaLhvmPGf7zkMG2mH9JeqbX1oftizfPtA/s1600/2014-09-04_kalan3.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Heat for few minutes in a low flame. Switch it off.</span>Heat a small frying pan, add all the items given under 'for tempering' in order. Make sure not to burn the fenugreek seed powder. Transfer to kalan and close with lid.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKbwMxwwg2p7h0wYJMpMI7wrhJJexikhnBCT2-sgKgAD7eO3A7TUKv6geM01fbId18vh-BzcOZWK0U_4cmlhxGLXFx-2cIRT5Ep-As9MD96wWnzBdvka2HNMPxnA1YBWrhOWLErlTR3Q/s1600/2014-09-04_kalan4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKbwMxwwg2p7h0wYJMpMI7wrhJJexikhnBCT2-sgKgAD7eO3A7TUKv6geM01fbId18vh-BzcOZWK0U_4cmlhxGLXFx-2cIRT5Ep-As9MD96wWnzBdvka2HNMPxnA1YBWrhOWLErlTR3Q/s1600/2014-09-04_kalan4.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;">Serve with rice as a side dish or as you desire.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhtatY41HBD426ecgfxtRYvaRPMtL16aOFqeSfrxvkoppF7aVa4ZDs9ZC-zMhdimG2OO2FUeEfq7IFib6OKbTrxYss1nL5GtV6YTIZyCoVp-HbiEXB3nkbxuN2CYtrmI4ytjFvTqfHz8/s1600/kalan_029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhtatY41HBD426ecgfxtRYvaRPMtL16aOFqeSfrxvkoppF7aVa4ZDs9ZC-zMhdimG2OO2FUeEfq7IFib6OKbTrxYss1nL5GtV6YTIZyCoVp-HbiEXB3nkbxuN2CYtrmI4ytjFvTqfHz8/s1600/kalan_029.jpg" height="640" width="426" /></a></div>
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<b><span style="font-family: Verdana,sans-serif;">Note:</span></b><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">For fenugreek powder dry roast till golden brown and grind to a fine powder.</span></li>
</ul>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com1tag:blogger.com,1999:blog-1128336728546563115.post-42949946605051855362014-07-28T04:16:00.000-04:002014-07-28T07:29:07.387-04:00Tortilla soup (Vegetarian)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Vegetarian way of tortilla soup was shared from my friend. This is the wonderful soup I have ever tasted and such a filling soup. We indulged it for our dinner. This can be taken with some roasted bread or garlic bread and you are done with your dinner.</span><br />
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<span style="font-family: Verdana,sans-serif;">If using canned beans - tomatoes and frozen corn, your job is so simple. I wish I could have a oven for frying these tortillas. But to be true, even in stove top it turned out so crispier. I did not get black beans here. Try with black beans a wonderful combination of colors with black bean, corn, color peppers and tomato puree. Do try this and leave your comments how the soup was to you :) </span><br />
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<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Tortillas - 2 , preferably whole wheat</span></li>
<li><span style="font-family: Verdana,sans-serif;">Color bell peppers - 1 cup, chopped finely</span></li>
<li><span style="font-family: Verdana,sans-serif;">Tomatoes - 3</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sweet corn kernels - 1/4 cup </span></li>
<li><span style="font-family: Verdana,sans-serif;">Zucchini - 1/2 cup, finely chopped </span></li>
<li><span style="font-family: Verdana,sans-serif;">Onion - 1, finely chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">Garlic - 5 cloves, finely chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">Long Kidney beans or black beans - 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Oregano (dry) - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cumin seeds - 1/2 tsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilli peppers - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Olive oil - 2 to 3 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
</ul>
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<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
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<span style="font-family: Verdana,sans-serif;">Roll the 3 tortillas tightly together. Chop into stripes. Heat a pan with a tbsp of olive oil and add tortillas and fry in a low medium flame until crisp or do in the oven (see notes).</span><br />
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<span style="font-family: Verdana,sans-serif;">Soak the long kidney beans or any bean overnite. Chop all vegetables finely. Pressure cook in a medium flame for 15 minutes. Halve the beans in two. Take the one part and mash it with the fork or using a blender make into a fine paste. Keep the whole one aside.</span><br />
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<span style="font-family: Verdana,sans-serif;">Heat a medium sized skillet with a tsp of olive oil and add red chilly flakes and oregano, add the bell peppers and saute. Transfer into a bowl and in the same pan saute the corn kernels with little seasoning and salt. Keep aside.</span><br />
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<span style="font-family: Verdana,sans-serif;">Boil the tomatoes in a sauce pan till the skin loosens. Switch it off. After it cools remove the skin and puree the tomatoes. Heat a sauce pan with a tbsp of oil and add chopped garlic and onions. Saute until it is pinkish.</span><br />
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<span style="font-family: Verdana,sans-serif;">Transfer the tomato puree and cook for few minutes and add red chilly flakes or ground pepper, salt, cumin seeds, oregano. Add zucchini and fry for 5 minutes. Then add the mashed beans and allow it to boil.</span><br />
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<span style="font-family: Verdana,sans-serif;">Transfer the bell peppers, corn and whole cooked beans. Adjust water and salt to the consistency. Switch it off.</span><br />
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<span style="font-family: Verdana,sans-serif;">Add chopped cilantro, if desired. Before serving the soup add the tortillas. serve immediately. </span><br />
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<span style="font-family: Verdana,sans-serif;"></span><b><span style="font-family: Verdana,sans-serif;">Notes:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Instead of frying in stove top you can grill in oven which would stay crispier for longer time. In a oven safe bowl, add the striped tortillas and sprinkle olive oil on top and set the mode in grill or as per your oven/griller and fry until crisp turning in between.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Any kind of beans(protein) can be added. This beans help you to thicken the soup. If using canned ones rinse it and puree the half of the can.</span></li>
<li><span style="font-family: Verdana,sans-serif;">I used fresh corn, so have to boil first with little salt and then saute. If using frozen, saute in pan.</span></li>
<li><span style="font-family: Verdana,sans-serif;">If you have a mexican spice, add that omitting cumin seeds, red chilly flakes and oregano. </span></li>
</ul>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com4tag:blogger.com,1999:blog-1128336728546563115.post-19602459191158972942014-07-17T02:00:00.000-04:002014-07-17T02:00:11.497-04:00Stuffed okra | Stuffed ladies finger<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Okra/Bhindi/Ladies finger goes well with rice and chapathis. Few years back, a gujarathi friend called us for dinner and served pulkhas with this hot stuffed okras. It taste wonderful when it is hot. With chapathi it would be a dry subzi, combined with dal it is a wholesome meal. I have done this with okra, you could try with brinjal or bitter guard.</span><br />
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<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><span style="font-family: Verdana,sans-serif;"> </span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Okra - 10</span></li>
<li><span style="font-family: Verdana,sans-serif;">Oil - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"> </span><b><span style="font-family: Verdana,sans-serif;"> For stuffing:</span></b><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Gram flour/ besan flour - 3 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Onions - 2 tbsp, finely chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ginger-garlic paste - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Kasturi methi or cilantro - 1 tbsp, chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">Amchur powder - 1/2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Garam masala - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilly powder - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Turmeric powder - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span> </li>
</ul>
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<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
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<span style="font-family: Verdana,sans-serif;">Rinse the okra and dry in a paper towel. Slit the okra lengthwise, without breaking the edge. Combine all the ingredients given under 'for stuffing' in a bowl.</span><br />
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<span style="font-family: Verdana,sans-serif;">Mix well, it would be crumbly. Stuff his powder in the slitted okra. Heat a wide pan with oil and arrange the okras giving space to turn.</span><br />
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<span style="font-family: Verdana,sans-serif;">Cover with lid. Let it cook in a low-medium flame. Turn the other side and allow it to turn crispier. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEg1eyEbjvO6AfORUZsPovCa5MNo5G2yLj6w454ApvM96sY11WGVozut0_T9xeLynIHOKNgZQ2K4bab58fcRta3W9F9v8oP12LXy67p2Ly3wZbea_b8UBEKDcSVsPh34Wei530XdcC5c/s1600/2014-07-16_okra2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEg1eyEbjvO6AfORUZsPovCa5MNo5G2yLj6w454ApvM96sY11WGVozut0_T9xeLynIHOKNgZQ2K4bab58fcRta3W9F9v8oP12LXy67p2Ly3wZbea_b8UBEKDcSVsPh34Wei530XdcC5c/s1600/2014-07-16_okra2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Serve hot with <a href="http://hotpotmeal.blogspot.in/2011/10/plain-roti.html" target="_blank">rotis</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvsS6xFPHiCMwA6T1N_jM9oWban7ApQ6uLJjnqMKIN3GpO-EiXs-GTuzHjeY-GJq2YvdkTj826VHNfWPgFcI0Y5siIo-4NH6o6Ee42oQANp_IHS7whCLG-M8wuZqTwXmEGHEuIejxphE/s1600/okra_043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvsS6xFPHiCMwA6T1N_jM9oWban7ApQ6uLJjnqMKIN3GpO-EiXs-GTuzHjeY-GJq2YvdkTj826VHNfWPgFcI0Y5siIo-4NH6o6Ee42oQANp_IHS7whCLG-M8wuZqTwXmEGHEuIejxphE/s1600/okra_043.jpg" height="640" width="426" /></a></div>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com6tag:blogger.com,1999:blog-1128336728546563115.post-12449988900299111702014-06-30T08:26:00.001-04:002014-06-30T09:10:45.988-04:00Ukkali | Ukkarai <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Ukkarai or ukkali is a traditional sweet done with lentils. Some of them have different versions. I have done with chana dal, some do with moong dal, and a combination of rice and dal. If rice is soaked and added the ukkali will not be that soft. A spicy version with toordal and rice is <a href="http://hotpotmeal.blogspot.in/2011/09/poopudi.html" target="_blank">here</a>.</span><br />
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<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Chana dal - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Jaggery or brown sugar - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ghee - 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cashews - 10</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cardamon powder - 1 tsp</span></li>
</ul>
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<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Wash and soak dal for 4 hours. Strain the water. Transfer to the mixer and grind to a fine paste, if need add one or two tbsp of water.</span><br />
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<span style="font-family: Verdana,sans-serif;">Heat a tsp of ghee in a pan and fry cashews and keep aside. In the same pan add one more tbsp of ghee and add the ground paste of dal.</span><br />
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<span style="font-family: Verdana,sans-serif;">Fry the dal for 5 minutes in a low medium flame till it becomes crumbly. If it is too dry add ghee in between. After the dal is cooked add the powdered jaggery and combine well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fsPOl-g4NoEOG4J9BrguD6M90NDwF20ZtjS8WfbJSnFuLN6Vrel72qw9_yzuVo7jMwzED1_KNFMY2_MjkBof0KcVRIaF94J-dd1UfjETglPivBIOtOUf-M8JvnBbp8u0Ht11yxvloHs/s1600/2014-06-30_ukk2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fsPOl-g4NoEOG4J9BrguD6M90NDwF20ZtjS8WfbJSnFuLN6Vrel72qw9_yzuVo7jMwzED1_KNFMY2_MjkBof0KcVRIaF94J-dd1UfjETglPivBIOtOUf-M8JvnBbp8u0Ht11yxvloHs/s1600/2014-06-30_ukk2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">It will become watery, don't panic. After few minutes, it will combine together to dal. At that stage, add cardamon powder, left over ghee and fry for few minutes.</span>
<span style="font-family: Verdana,sans-serif;">Add the fried cashews and switch it off.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnZDAVwRPRXoDOJ4F6dymSIZCLYEjiT5fU5wEG6B7GVh1u-I5dYIcZuVvXo4ldh9g-b46LrXqgzhbUzW6u4DZfMrfSpbJiER2CDI6xsKag_ypjGmFMICvTMY03qgMwtdx4p-0_KmnQPU/s1600/2014-06-30_ukk3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnZDAVwRPRXoDOJ4F6dymSIZCLYEjiT5fU5wEG6B7GVh1u-I5dYIcZuVvXo4ldh9g-b46LrXqgzhbUzW6u4DZfMrfSpbJiER2CDI6xsKag_ypjGmFMICvTMY03qgMwtdx4p-0_KmnQPU/s1600/2014-06-30_ukk3.jpg" height="212" width="640" /></a></div>
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<span style="font-family: Verdana,sans-serif;">Soft ukkali is ready to serve.</span><br />
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com8tag:blogger.com,1999:blog-1128336728546563115.post-27711727908456744472014-06-23T07:53:00.000-04:002014-06-23T07:53:04.925-04:00Veg Dum Briyani<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Vegetable dum briyani is slightly a dry version than normal <a href="http://hotpotmeal.blogspot.in/2014/01/vegetable-briyani-vegetable-rice.html" target="_blank">vegetable briyani</a>. I always do the latter, so for a change wanted to try dum briyani. I did the stove top method, you could try in oven too. Everyone has their own versions. This one does not have too many masalas. A mild version, if you want it to be strong add briyani masala, which has more flavor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJQxWg66PgeaTYdXEF85U0U5NpO4CGgFKNRL5_z_hPYHN6JfH7uAWSwzQUdRnHltChbCGBnr_60sE65a54RkN_wG0OSBR4UQ8FFRMsdykLUom7BVFXvGueAFxyP9-IVW3manZmYzpzLk/s1600/new_171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJQxWg66PgeaTYdXEF85U0U5NpO4CGgFKNRL5_z_hPYHN6JfH7uAWSwzQUdRnHltChbCGBnr_60sE65a54RkN_wG0OSBR4UQ8FFRMsdykLUom7BVFXvGueAFxyP9-IVW3manZmYzpzLk/s1600/new_171.jpg" height="640" width="426" /></a></div>
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<a name='more'></a><span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Basmati rice - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Curd - 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilly powder - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Turmeric powder - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Garam masala - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Milk - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Saffron - a pinch </span></li>
<li><span style="font-family: Verdana,sans-serif;">Lemon juice - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Coriander leaves - 2 tbsp, finely chopped </span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
</ul>
<b><span style="font-family: Verdana,sans-serif;">Vegetables for briyani:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Onion - 2, thinly sliced</span></li>
<li><span style="font-family: Verdana,sans-serif;">Green chilly - 1</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ginger-garlic paste - 2 tsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Tomato - 2, finely chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">Potato - 1, diced</span></li>
<li><span style="font-family: Verdana,sans-serif;">Carrot - 2, round sliced</span></li>
<li><span style="font-family: Verdana,sans-serif;">Beans - 10, sliced </span></li>
<li><span style="font-family: Verdana,sans-serif;">Green peas - 1/4 cup, fresh or frozen</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">To temper:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Oil - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Butter or ghee - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cinnamon - 2 sticks</span></li>
<li><span style="font-family: Verdana,sans-serif;">Clove - 5</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cardamon - 2</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUvPoK3VDnAm3vVhf8Cj-13czQadC00ceyQ21MIJNXXOhzozAtuWVOS6-tUsYKX7pkCRWKQnMVy7qKrOk87y7LypvVmN3rId5-btBrXS6yjCNwgmFHzPhnZZHxdUMtIdXLPUHwBWUzIQ/s1600/new_178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUvPoK3VDnAm3vVhf8Cj-13czQadC00ceyQ21MIJNXXOhzozAtuWVOS6-tUsYKX7pkCRWKQnMVy7qKrOk87y7LypvVmN3rId5-btBrXS6yjCNwgmFHzPhnZZHxdUMtIdXLPUHwBWUzIQ/s1600/new_178.jpg" height="640" width="640" /></a></div>
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<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Soak the rice for 30 minutes. Drain the water. Boil 1 and 1/4 cup of water with salt and a tsp of oil. Add the rice and cover with a lid. Cook till it is done. Fluff the rice and let it cool.</span><br />
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<span style="font-family: Verdana,sans-serif;">Soak the saffron in warm milk. Chop all vegetables and keep aside, add a tsp of lemon juice in diced potatoes. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8CJKzmpIrXqnPSp4z8M5_6ZyMu4tcrC07OOFbktK2Y0mx2mBmAReVd_rLrDto8lYaZsOQCeIMqJti_gxGi6IT_Y6B_3GjpUFOBDhiyKAIqY8bR0zhJB1Jcop0KEGLEmiMwiJuFNnTTY/s1600/2014-04-19_new4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8CJKzmpIrXqnPSp4z8M5_6ZyMu4tcrC07OOFbktK2Y0mx2mBmAReVd_rLrDto8lYaZsOQCeIMqJti_gxGi6IT_Y6B_3GjpUFOBDhiyKAIqY8bR0zhJB1Jcop0KEGLEmiMwiJuFNnTTY/s1600/2014-04-19_new4.jpg" height="212" width="640" /></a>
<span style="font-family: Verdana,sans-serif;">Heat ghee and oil in a pan, season with cinnamon, cloves and cardamons. Add sliced onions, green chilly and curry leaves. Saute until onions are translucent and then add carrot, beans, potato, green peas and ginger-garlic paste.</span><br />
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<span style="font-family: Verdana,sans-serif;">Add tomatoes, red chilly powder, turmeric powder, garam masala, salt and mix well. Add lemon juice, curd, coriander leaves and combine well.</span><br />
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<span style="font-family: Verdana,sans-serif;">Spread rice on top, sprinkle saffron milk over it. Take a wet kitchen towel and cover the pan. Close it with the lid and cook in a low-medium flame for 10 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBSO4TiFxbCheGBQjDJc314RzD_Hjm7VQ_v65n3UVEw8ChN7S147nyjv5SI0qXlcJZNOwa-AfkB6kOu6JO_VL_4VNWMQtLgaJRb0USpgEGEcUbEL9CCeqDcjOs2jSaJnCcWux5i5Zk3c/s1600/2014-04-19_new7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBSO4TiFxbCheGBQjDJc314RzD_Hjm7VQ_v65n3UVEw8ChN7S147nyjv5SI0qXlcJZNOwa-AfkB6kOu6JO_VL_4VNWMQtLgaJRb0USpgEGEcUbEL9CCeqDcjOs2jSaJnCcWux5i5Zk3c/s1600/2014-04-19_new7.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;">Mix well and serve hot!! with raita.</span><br />
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<br />
<span style="font-family: Verdana,sans-serif;"><b>Note:</b> </span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Adding lemon juice to potato helps to prevent oxidizing and potato absorbs lemon juice and taste good.</span></li>
<li><span style="font-family: Verdana,sans-serif;">This can be done in oven too. After adding vegetables and rice it can be kept in oven for 180 deg C for 10 minutes.</span></li>
<li><span style="font-family: Verdana,sans-serif;">This can be done in layers too. Cook vegetables and rice separately. Alternate rice and veggies, making sure the bottom and top are layered with rice. Add saffron milk on top and can be kept in stove top using dum method or kept in oven.</span></li>
<li><span style="font-family: Verdana,sans-serif;">For additional flavor and richness roasted cashews and fried onions can be added on top.</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com5tag:blogger.com,1999:blog-1128336728546563115.post-17267116602033848782014-06-17T11:59:00.001-04:002014-06-17T11:59:23.895-04:00Lemon and lime soda<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">I took a long break.............. from blogging. Kids had vacation and some personal work was behind me. Back here......planning to continue without a break :) . Hope it works. Half of the summer has gone, but I hardly didn't have time to post it. Do try this and enjoy each sip!!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjTiaGCRKPEYMCgmA03s-LeysExuq5mtNBJy337fUTk_7gBcUHEZ1jHC0pRuq9NLDz3_KWITDFhuoTJJBplGf3ywmMB893NrCan4xZ5VwUkXd7mH3mPeBtuUDxED2BSdrWL2PN9ho7BI/s1600/alip_156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjTiaGCRKPEYMCgmA03s-LeysExuq5mtNBJy337fUTk_7gBcUHEZ1jHC0pRuq9NLDz3_KWITDFhuoTJJBplGf3ywmMB893NrCan4xZ5VwUkXd7mH3mPeBtuUDxED2BSdrWL2PN9ho7BI/s1600/alip_156.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<br />
<a name='more'></a><br />
<span style="font-family: Verdana,sans-serif;"></span><b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Lemon - 2</span></li>
<li><span style="font-family: Verdana,sans-serif;">Lime -1</span></li>
<li><span style="font-family: Verdana,sans-serif;">Chilled soda water</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">Syrup:</span></b><span style="font-family: Verdana,sans-serif;"> </span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Lime zest - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sugar - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Water - 1 cup</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LlfXnm5CotqOsrZQXuSl_mIZVJRumlITaWo8zg3gMWaakHESv6jBR6Q-O-dJqKiu2u6uepK8F6GFcIqAKEyloOT1F3YmMUFpmfcGNUonx6DGYOI6rb_W0hvmvVJlsBQbcy4THgrQsq8/s1600/alip_128_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LlfXnm5CotqOsrZQXuSl_mIZVJRumlITaWo8zg3gMWaakHESv6jBR6Q-O-dJqKiu2u6uepK8F6GFcIqAKEyloOT1F3YmMUFpmfcGNUonx6DGYOI6rb_W0hvmvVJlsBQbcy4THgrQsq8/s1600/alip_128_picnik.jpg" height="640" width="426" /></a></div>
<br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<br />
<span style="font-family: Verdana,sans-serif;">Mince the lime finely for the zest. To prepare the syrup, combine zest, sugar and water in a sauce pan. Bring to boil over high heat for a minute. Switch it off and remove from fire and let it cool down. Makes more than a cup.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJm4q1-87Kzo71R2pRltipFOpKgImYdD8-S8-VAvt5pzp5tU-eNUWhrrJy-uLE38XfvTklCGyPryLeQ2vjn2UhHAZB_Snw_9L_g7sF-EzOPBaSTxNRlIPSRGX_lOwXbUqsLp4wKJ-I8CY/s1600/2014-04-04_alip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJm4q1-87Kzo71R2pRltipFOpKgImYdD8-S8-VAvt5pzp5tU-eNUWhrrJy-uLE38XfvTklCGyPryLeQ2vjn2UhHAZB_Snw_9L_g7sF-EzOPBaSTxNRlIPSRGX_lOwXbUqsLp4wKJ-I8CY/s1600/2014-04-04_alip.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Squeeze the lemon and lime in a bowl. Filter to remove the seeds.</span><br />
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Mix <span style="font-family: Verdana,sans-serif;">with syrup. Add soda and stir well. Fill the tall glass with ice. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgB2HJOMq9xz7Jk1jWWXtlhMRvetA9Otw_-LPU0qvO0JYQd7QdRKPNWdqhQKNRHuUCrNLontnBgU_3WoGbReFAl1zriuHQhZV72mR2ul8fmrpfaYyXRTy4bsVwk2Fs2_lSdZF2mqc-Zc/s1600/2014-04-04_alip2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgB2HJOMq9xz7Jk1jWWXtlhMRvetA9Otw_-LPU0qvO0JYQd7QdRKPNWdqhQKNRHuUCrNLontnBgU_3WoGbReFAl1zriuHQhZV72mR2ul8fmrpfaYyXRTy4bsVwk2Fs2_lSdZF2mqc-Zc/s1600/2014-04-04_alip2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Pour the juice and serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaoTwtpLGC-72lnAcVi6UBsIhny9L3hf5Xy4ZvxVgG3RsLhjEYBDblq7CDY6UueXt205SDlo0UL-Fyx7RuSyHClJ3e0kE6GQi61fLZoXjD2gb5kKCGtIymLI3wfWd4tWhoHsRpsW4EXQ/s1600/alip_154_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaoTwtpLGC-72lnAcVi6UBsIhny9L3hf5Xy4ZvxVgG3RsLhjEYBDblq7CDY6UueXt205SDlo0UL-Fyx7RuSyHClJ3e0kE6GQi61fLZoXjD2gb5kKCGtIymLI3wfWd4tWhoHsRpsW4EXQ/s1600/alip_154_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">Note:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">If you feel the syrup is more. Reserve and use it for future, this can be stored in the refrigerator for a month. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Serve immediately after soda is added. </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtYKRLt5D8a_U5q6xpzEIytNV7zSDW0eQJ4aTq00KdVDaNHe3FKZdyNKsJtvmxyYvIEHhwpVdpsl9xjO7iYHrCHe2Y8YcRcu7ucq31dmBjS30nMMHVNHBkoJdjOhp4bGWIcmLRcIuTVE/s1600/alip_12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtYKRLt5D8a_U5q6xpzEIytNV7zSDW0eQJ4aTq00KdVDaNHe3FKZdyNKsJtvmxyYvIEHhwpVdpsl9xjO7iYHrCHe2Y8YcRcu7ucq31dmBjS30nMMHVNHBkoJdjOhp4bGWIcmLRcIuTVE/s1600/alip_12.jpg" height="640" width="638" /></a></div>
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com8tag:blogger.com,1999:blog-1128336728546563115.post-46797981096125212822014-04-19T11:25:00.003-04:002014-04-19T11:26:52.302-04:00Lemon rice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I have already posted <a href="http://hotpotmeal.blogspot.in/2013/01/cilantro-lime-rice.html#.Usa3QrSMDNZ" target="_blank">Cilantro lime rice</a> which is as similar to this lemon rice. The main difference is lemon rice is yellow in color with south Indian spices. A wonderful yellow rice for travel and lunch boxes.</span></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gA1WU_6GUHb-0_GKpXkW0-is5NaDWluLgKsf8EXePKmoBTzZChGU83wSMb5JgvYNZLV3z6tOKTgQrn36ixJWLvdTntK4aQVgugCXn46-6i0xl75RACB1B00S5lmmkzRk688sjFJEcpY/s1600/new_110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gA1WU_6GUHb-0_GKpXkW0-is5NaDWluLgKsf8EXePKmoBTzZChGU83wSMb5JgvYNZLV3z6tOKTgQrn36ixJWLvdTntK4aQVgugCXn46-6i0xl75RACB1B00S5lmmkzRk688sjFJEcpY/s1600/new_110.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"></span></span><br />
<a name='more'></a><b><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Ingredients:</span></span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Basmati rice or Long grain rice - 1 cup</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Lemon - 1 or 2</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Turmeric powder - 1/4 tsp </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Salt - to taste</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Oil - 1 tbsp</span></span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>To temper:</b></span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Mustard seeds - 1/2 tsp</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Urad dal - 1 tsp</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Chana dal - 1 tsp</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Green chilly -2</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Grated ginger - 1/2 tsp</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Peanuts - 2 tbsp </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Grated ginger - 1/2 tsp </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Curry leaves - 5</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Asafoetida - a pinch</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvMNSPSjSE9bFOhxmrOSqjEvowlUuW0d0hdYuo9SOeF4YeFvOvPXokAZb_JDzr8SpGosxTZSNRMdL-DUpAARTMXWB4SbU4GJPmXgNm7R5ttQ_GSJonkzbUPGdWHlO9VGMrgA2KJifi38/s1600/new_109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvMNSPSjSE9bFOhxmrOSqjEvowlUuW0d0hdYuo9SOeF4YeFvOvPXokAZb_JDzr8SpGosxTZSNRMdL-DUpAARTMXWB4SbU4GJPmXgNm7R5ttQ_GSJonkzbUPGdWHlO9VGMrgA2KJifi38/s1600/new_109.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Method:</b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.65px;">Add a tsp of oil in the cooked rice and keep aside to cool. </span></span></span></span><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.65px;"><span itemprop="recipeInstructions">Squeeze lemon and collect the juice and add a tbsp of water, turmeric powder, salt and keep aside.</span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm8LG8bpmmUM2OMX7_TdZuxXyYH0m7Z4wF-D11BcPaY9K9MUSwLoKV4VMImiFQaN33FPUAS3A6zQhL7PLQg6Fk74AQsJ9Tb2ibvqJklKjeYuP7PQYK5EJvNZtfaDRHnbaPoYZD3_OYfM/s1600/2014-04-19_new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm8LG8bpmmUM2OMX7_TdZuxXyYH0m7Z4wF-D11BcPaY9K9MUSwLoKV4VMImiFQaN33FPUAS3A6zQhL7PLQg6Fk74AQsJ9Tb2ibvqJklKjeYuP7PQYK5EJvNZtfaDRHnbaPoYZD3_OYfM/s1600/2014-04-19_new.jpg" height="212" width="640" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.6333px;">Heat
oil in a pan, add mustard seeds, allow it to crackle. Then add
urad dal, chana dal, peanuts, green chillies, grated ginger, curry leaves and
asafoetida. </span><span style="line-height: 22.6167px;">Fry till peanuts are crunch and dals are golden brown. </span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EBvyegYPV5B9_2ETRTOqbB4mx8wmCjUSPKTWydA-ZoHmttn01xMdik1ZienEAxTYLFkSlUd5OcpN9buppVBYWVSmW1kK3w5AFODqtyXbEEZ_6e1bG9io3Ogdi31DTNDyEQR6_-i8OwQ/s1600/2014-04-19_new1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EBvyegYPV5B9_2ETRTOqbB4mx8wmCjUSPKTWydA-ZoHmttn01xMdik1ZienEAxTYLFkSlUd5OcpN9buppVBYWVSmW1kK3w5AFODqtyXbEEZ_6e1bG9io3Ogdi31DTNDyEQR6_-i8OwQ/s1600/2014-04-19_new1.jpg" height="212" width="640" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.6167px;">A</span></span></span></span><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.6167px;"><span itemprop="recipeInstructions">dd the lemon juice with water and switch off the stove.</span>Add the cooked rice and mix well, a</span></span></span></span><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;">djust<span style="line-height: 22.6167px;"> salt.</span></span></span></span></span><br />
<div style="line-height: 17pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhAS6gxGGpe3iBpbXlHAu27QKme6Puq59gYQWDLptgNvenqWLljHO5nlQE5-LJh17GmcmUtmgz-saerax3tvc5jllmOhpvg9K8avaOrdqA_YLzZplEKSsZVNtQj-S9Ij4ioah-S5TSas/s1600/2014-04-19_new2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhAS6gxGGpe3iBpbXlHAu27QKme6Puq59gYQWDLptgNvenqWLljHO5nlQE5-LJh17GmcmUtmgz-saerax3tvc5jllmOhpvg9K8avaOrdqA_YLzZplEKSsZVNtQj-S9Ij4ioah-S5TSas/s1600/2014-04-19_new2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Garnish with cilantro leaves.<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.6167px;"><b> </b></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJDvqV1NIEbbV1R8QQurlwubdZXwDyfZPgAD-hRcGWufSPe3HUO5gz0A7NMISX5XyneJKQFOPFNGc7BEv8JP41XMacxEu0aqPCGZCdM-UJqddw6R9QG2LjU8OVwWV6pVKgcuHQsrwMbM/s1600/new_117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJDvqV1NIEbbV1R8QQurlwubdZXwDyfZPgAD-hRcGWufSPe3HUO5gz0A7NMISX5XyneJKQFOPFNGc7BEv8JP41XMacxEu0aqPCGZCdM-UJqddw6R9QG2LjU8OVwWV6pVKgcuHQsrwMbM/s1600/new_117.jpg" height="640" width="488" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.6167px;"><b>Note:</b> </span></span></span></span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.6167px;">If using raw rice, cook the rice with water in 1:2 ratio, if using basmati rice cook the rice with water 1:1.5.</span></span></span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.6167px;">While cooking the rice add a tsp of oil, so that each grain will be cooked separately. </span></span></span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22.6167px;">You can also directly squeeze the lemon over the cooked rice. </span></span></span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Give some standing time for the lemon rice to get the tastes incorporated well.
The tanginess of the lemon will be more when you mix it, After standing time it will get absorbed and taste really good.</span></span></li>
</ul>
</div>
</div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com9tag:blogger.com,1999:blog-1128336728546563115.post-50621449455650286492014-04-07T03:40:00.001-04:002014-04-07T03:40:32.375-04:00Neer more | Spiced buttermilk<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">Spiced buttermilk taste divine for hot summer. I wanted it to post for so long.., but was hunting for the clay glasses and jug. I got the jug with only one glass, but was OK for clicks :) If you are buying buttermilk carton, add more water. Since the carton milk would be so thick. As the name suggests spiced buttermilk should be (neer - tamil word means water ) watery. </span><span style="font-family: Verdana,sans-serif;"> Add chilled water and your taste buds would thank you for serving in this summer.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Neer more is done during Ram navami festival which falls on 6th of April 2014. And<a href="http://hotpotmeal.blogspot.in/2014/03/panakam-and-vadapappu.html" target="_blank"> Panakam</a>, <a href="http://hotpotmeal.blogspot.in/2014/03/panakam-and-vadapappu.html" target="_blank">vadapappu</a> is also done during Ram navami.</span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyYtOM3HeJ6H5mzIYwJoRaUzbTiyc9JX5FcRfsKAejrI0XVEoPn3y2KXUGTd_Rgm5Mw3Gp76ncGvK5s1yErh-ARjtrNBF3lzSDlEml2oXx_IYBIvhQnFu3fyFeki5c8sK0uv0TO_m2-U/s1600/neer_084.jpg" height="640" width="426" /></div>
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<a name='more'></a><br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><a href="http://hotpotmeal.blogspot.in/2013/01/yogurt-rice-curd-rice-homemade-yogurt.html" target="_blank">Homemade curd</a> or yogurt - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cilantro - to garnish</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">To grind:</span></b><span style="font-family: Verdana,sans-serif;"> </span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Lemon juice - from half lemon or 2 tbsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Green chilly - 1 or 1/2, small</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cilantro/coriander leaves - 2 tbsp, chopped roughly</span></li>
<li><span style="font-family: Verdana,sans-serif;">Fresh curry leaves - 1 tbsp, chopped roughly</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cumin seeds - 1/2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Asafoetida - 1/4 tsp</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MabIaMWUIv016dGT8z_c5H35E5NW9Hq2tp1poTTlCQlXJqJVxquQ0coksh_jvXJRr0SBxZXQZio953a4TYJwcALuXh7VQlwUN67RpoiGyKJLukzmcYDp51bSEgEpX8RdIO1n9nLj9C8/s1600/neer_097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MabIaMWUIv016dGT8z_c5H35E5NW9Hq2tp1poTTlCQlXJqJVxquQ0coksh_jvXJRr0SBxZXQZio953a4TYJwcALuXh7VQlwUN67RpoiGyKJLukzmcYDp51bSEgEpX8RdIO1n9nLj9C8/s1600/neer_097.jpg" height="640" width="426" /></a></div>
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<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">In a blender grind all the ingredients except lemon juice. When it is crushed add lemon juice and 1/4 of water and blend again.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGlLEUm9EWiAM__pfo9Y8SyYyO65obVAWp2064ZHivrmHlVKiUQFEAlnTGkQw9IrLjV6_yaPluo6j9C5GUAHL1lvnQyELp7BT25Ne60otj2TnlCIYUdiDZTxBmihn-eX8o5S0eh95Tfg/s1600/2014-04-06_neer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGlLEUm9EWiAM__pfo9Y8SyYyO65obVAWp2064ZHivrmHlVKiUQFEAlnTGkQw9IrLjV6_yaPluo6j9C5GUAHL1lvnQyELp7BT25Ne60otj2TnlCIYUdiDZTxBmihn-eX8o5S0eh95Tfg/s1600/2014-04-06_neer.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Whip the curd, add salt to taste. Add the crushed spicy mixture to the whipped curd using a <b>filter</b>. Discard the waste. Add plenty of water say 4 to 5 cups and combine well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZaws4Jj2CD-NgLqWPOMXbOvKQv2e-wBOqpm0KNIe5GbG_tBQ5XKpAWywl4UpKe6AD3Kf5sAiefAZRtf5LZUcrnB7agut5ILG51Ww6JGETewWRB9J7Xc1F-eBIWlYOYsUpsxgvJn9dFI/s1600/2014-04-06_neer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZaws4Jj2CD-NgLqWPOMXbOvKQv2e-wBOqpm0KNIe5GbG_tBQ5XKpAWywl4UpKe6AD3Kf5sAiefAZRtf5LZUcrnB7agut5ILG51Ww6JGETewWRB9J7Xc1F-eBIWlYOYsUpsxgvJn9dFI/s1600/2014-04-06_neer1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Adjust salt and serve chilled. If need garnish with coriander leaves.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EpRXmZ6XGfPXs5l4J0FtU7MlPJiHpmtX26Qe6XQRBATZzdqHz9bChV5ouQrxcn_OiM1F1eEVy8MHTnjssrk_OrE621V4mDccVlvJUofUXwL7D4WnIVcpDISC9pxj13v3WyQNO7xjgHw/s1600/neer_089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EpRXmZ6XGfPXs5l4J0FtU7MlPJiHpmtX26Qe6XQRBATZzdqHz9bChV5ouQrxcn_OiM1F1eEVy8MHTnjssrk_OrE621V4mDccVlvJUofUXwL7D4WnIVcpDISC9pxj13v3WyQNO7xjgHw/s1600/neer_089.jpg" height="640" width="462" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Now this water jug is my favorite. Cleaning, filling water always keeps me busy :)) How many of you like this jug?</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Note:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Adding lemon juice is optional, I just really love that way.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Do not add more curry and coriander leaves, the taste should be very mild.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHWO5HXXLWQKUO0XN-W3cPqMmMgSz_1jin7y7fcdUu9cvSEd3LYoMcjzp2C9wgMvLcmuME7swtY4mxaEipBeCjZJN289LFnPHQ0vEvDjnUL9B7LpTBe5HIO_ZRa1NqKiYDrWky6s7TN8/s1600/neer_102_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHWO5HXXLWQKUO0XN-W3cPqMmMgSz_1jin7y7fcdUu9cvSEd3LYoMcjzp2C9wgMvLcmuME7swtY4mxaEipBeCjZJN289LFnPHQ0vEvDjnUL9B7LpTBe5HIO_ZRa1NqKiYDrWky6s7TN8/s1600/neer_102_picnik.jpg" height="640" width="426" /></a></div>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com7tag:blogger.com,1999:blog-1128336728546563115.post-32154490025544846232014-04-05T22:15:00.000-04:002014-04-09T04:01:56.168-04:00Apple stuffed crepes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">I wanted to post eggless pancake for a long time, but kept postponing for one or the other reasons. But before that thought, I tried crepes with stuffing. This eggless crepes is a wonderful breakfast with fruits and nuts filling. I added only dates, but you can add almonds, cashews, walnuts and raisins too.... Apple can be replaced with any of your favorite food.</span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirf13BFiMoNhKbSOxSmfB7cjhBFjvqXk6U_F4jAx6p_w58Yasuzv651dxAig6skYTSRTzK4bfdhBnWmTtp9JBxycxrQUYsioWBNfO9_rhEgqOh8VmxChurY5chvS1Qa4hIguZDbwZOOjU/s1600/paya_023_picnik.jpg" height="640" width="426" /></div>
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<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">All purpose flour - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Baking soda - 1/8 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Milk - 1/2 cup or more</span></li>
<li><span style="font-family: Verdana,sans-serif;">Butter - for spreading </span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">For stuffing:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Grated apple - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Chopped dates - 1/4 cup </span></li>
<li><span style="font-family: Verdana,sans-serif;">Lemon juice - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dates - 1/4 cup, chopped finely</span></li>
<li><span style="font-family: Verdana,sans-serif;">Agave nectar or honey - 2 tsp</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja864ZnPojCBZxbsFEQpYEl-E9xPATr8Rc0jZ2zBy3nx07d4xsbOdhTvYOkwXOVmdm3Dv0Cokmog76CNMR2FixreHjnz4jfpO0O0uwzIPcLEor-MbasJPG3cbYrWHYdg1WqXdjlphKsJ0/s1600/paya_037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja864ZnPojCBZxbsFEQpYEl-E9xPATr8Rc0jZ2zBy3nx07d4xsbOdhTvYOkwXOVmdm3Dv0Cokmog76CNMR2FixreHjnz4jfpO0O0uwzIPcLEor-MbasJPG3cbYrWHYdg1WqXdjlphKsJ0/s1600/paya_037.jpg" height="640" width="476" /></a></div>
<b><span style="font-family: Verdana,sans-serif;"></span></b><br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Peel and grate the apple. Add lemon juice to prevent oxidizing. Combine dates.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ16OJTQ-ypplLQII9NxcJftPil9GZe4NjyO0T2rxDfpQf4PpZ58vE9EPD4wuR1da2n9gH7EYfkRNZIpqae1ZyH-snNUidJSK-67Bhy_hJpo63k5t7Q1WGWg9t6erWi-qWA0yL5zHW7Zs/s1600/2014-03-31_paya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ16OJTQ-ypplLQII9NxcJftPil9GZe4NjyO0T2rxDfpQf4PpZ58vE9EPD4wuR1da2n9gH7EYfkRNZIpqae1ZyH-snNUidJSK-67Bhy_hJpo63k5t7Q1WGWg9t6erWi-qWA0yL5zHW7Zs/s1600/2014-03-31_paya.jpg" height="212" width="640" /></a><span style="font-family: Verdana,sans-serif;">Add honey or agave nectar(I used) and mix well. Keep aside. In a mixing bowl combine flour and baking soda. Transfer the milk gradually and mix well without lumps. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPNM9GqhQdT1i0XHTl68yUnOsqChY7t_fOJmaYaW5Ek7QKm8liaVFgcv80WoF-pzWZhE0kOGcpToHiYQcntZO5DGiSLsFCAoD5R0QYYuwixd3lwWAYpopU2yy9TZYosHjTUEa-lG-NAU/s1600/2014-03-31_paya1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPNM9GqhQdT1i0XHTl68yUnOsqChY7t_fOJmaYaW5Ek7QKm8liaVFgcv80WoF-pzWZhE0kOGcpToHiYQcntZO5DGiSLsFCAoD5R0QYYuwixd3lwWAYpopU2yy9TZYosHjTUEa-lG-NAU/s1600/2014-03-31_paya1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Add 1 or 2 tbsp more milk according to the consistency. Heat the pan or griddle and pour less than 1/4 cup of batter and spread thin. (Not thick like a pancake). In the center add 2 tbsp of grated apple. Spread butter at corner of the crepes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRveORSpp50M_DpELC-fc_jtA-V8PQoMYphAk2t0Q-wcEYVbXlF5H8p2St97UvOFAMfPnQvQTElmnDhJ-VWlIqU3LbhEkjABY6yEqeOg4eiXewhUW6QK6dAzvcTj4Iq3fRFOiJ_cSfVM0/s1600/2014-03-31_paya2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRveORSpp50M_DpELC-fc_jtA-V8PQoMYphAk2t0Q-wcEYVbXlF5H8p2St97UvOFAMfPnQvQTElmnDhJ-VWlIqU3LbhEkjABY6yEqeOg4eiXewhUW6QK6dAzvcTj4Iq3fRFOiJ_cSfVM0/s1600/2014-03-31_paya2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Close with the lid. Wait till the crepes are light golden brown (mine became dark :)) . Using a flat spatula loosen the sides and flip to one side. Remove</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC-JoDq0AVT0TAiN0ED8BYPe7ULhQyRrR8V0vhIwZfqXH-YZS1uCrOpmD1f3toFHDAsXSLU4NT3KnrlZd-6KgCIDxuxBfYx6gC8PKiwJHdzCIRim_ji_8SOakLU7b19TJd4gH9nbP-lE/s1600/2014-03-31_paya3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC-JoDq0AVT0TAiN0ED8BYPe7ULhQyRrR8V0vhIwZfqXH-YZS1uCrOpmD1f3toFHDAsXSLU4NT3KnrlZd-6KgCIDxuxBfYx6gC8PKiwJHdzCIRim_ji_8SOakLU7b19TJd4gH9nbP-lE/s1600/2014-03-31_paya3.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Serve immediately.</span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxecKfapWGbQmw5C7eySLE8uvyI7Rzw_qLesF23dCB3RqoZbX2NEEuowmHTM7YnvRZUUO60nSgHSepOZMVbua31AJcPFgYbnzxzwg7pdkJH8A40lFD2q8Zgev4m6MPtUhIvNweW4LFYM/s1600/paya_039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxecKfapWGbQmw5C7eySLE8uvyI7Rzw_qLesF23dCB3RqoZbX2NEEuowmHTM7YnvRZUUO60nSgHSepOZMVbua31AJcPFgYbnzxzwg7pdkJH8A40lFD2q8Zgev4m6MPtUhIvNweW4LFYM/s1600/paya_039.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><b><span style="font-family: Verdana,sans-serif;">Notes:</span></b> </span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Depending upon the consistency add or reduce the milk. The batter should not be as thick as pancake, little watery to spread thinner.</span></li>
<li><span style="font-family: Verdana,sans-serif;">To spread the batter on the pan, pour it in the middle and with the help of wide bottom ladle spread outer immediately.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi749rMRgVnFYO72uJQSrpsoMoOzIctrMfzs8vGCWP23PPHtVo0HelOpSoaz4a1NPacbJmyjQUwx0Dc5FXqViLmYHWjz-v8uMS1-OW5DBNSDFjLpbc7Is1PmRLZWsX-lwjzhz3BwFfjuuA/s1600/rsz_paya_031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi749rMRgVnFYO72uJQSrpsoMoOzIctrMfzs8vGCWP23PPHtVo0HelOpSoaz4a1NPacbJmyjQUwx0Dc5FXqViLmYHWjz-v8uMS1-OW5DBNSDFjLpbc7Is1PmRLZWsX-lwjzhz3BwFfjuuA/s1600/rsz_paya_031.jpg" height="640" width="640" /></a></li>
</ul>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com4tag:blogger.com,1999:blog-1128336728546563115.post-58919071668268329352014-04-02T01:20:00.002-04:002014-04-02T01:21:24.726-04:00Quinoa potato roll<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">We enjoyed this wrap to the core. A perfect filling dinner loaded with vegetables, grains, sour cream or yogurt, all in one wrap. Prepare potato mixture, quinoa ahead before, at the time of dinner warm the tortilla, fill and enjoy. A wonderful party recipe too, your guest are sure to be impressed by your skills when they bite your wrap. </span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fhmRgKzTEwwD1WlxjXAN75-CdcbkJ8u1SJYFWLPhpVK6TuDWGPr0WcVGlMVD5wCT4v_H6Yoa4bcXv9mKlqYURUYJ6ukUW6wiCUloV4vssWm3e0T_2WU24SiFa4wX_z3Riq5Rj3iwBcw/s1600/wrap_103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fhmRgKzTEwwD1WlxjXAN75-CdcbkJ8u1SJYFWLPhpVK6TuDWGPr0WcVGlMVD5wCT4v_H6Yoa4bcXv9mKlqYURUYJ6ukUW6wiCUloV4vssWm3e0T_2WU24SiFa4wX_z3Riq5Rj3iwBcw/s1600/wrap_103.jpg" height="640" width="426" /></a></div>
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<a name='more'></a><br />
<span style="font-family: Verdana,sans-serif;">I just shared my idea, you can mix and match sauces, spreads and fillings and create your own wraps. I used quinoa and peppers, you can add combination of noodles and veggies or rice and vegetables or can be wrapped using hummus and falafel with lettuce. Use your imagination beyond and advent a new wrap :) </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Tortillas or <a href="http://hotpotmeal.blogspot.in/2013/04/homemade-spinach-tortillas.html" target="_blank">spinach tortillas</a> - 4</span></li>
<li><span style="font-family: Verdana,sans-serif;"><a href="http://hotpotmeal.blogspot.in/2014/03/hummus.html" target="_blank">Hummus</a> - 1/2 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Oil - 1 tsp</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">For potato mixture:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Olive oil - 1 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Peeled and parboiled potatoes wedges - 2 cups</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bell peppers strips - 1/2 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Quinoa - 1/2 cup </span></li>
<li><span style="font-family: Verdana,sans-serif;">Dry red chilli flakes - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Oregano - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">For yogurt sauce:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Yogurt or sour cream - 1/2 cup </span></li>
<li><span style="font-family: Verdana,sans-serif;">Milk - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cilantro - 1 tbsp, finely chopped </span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sugar - 1/2 tsp</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzjUFrlcTNtU8WK48j3myv_vQqvDb5I8BBusyI6EOJwp8nktSQaVzRUITCVtJay-1lZV2xe0Nk4naCPe2NvjXpQMDHTgzQK64b2XM4RawQ5H0QH2IDDFA9Muyw6X9RY-5ZN1hDQPMcuk/s1600/wrap_077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzjUFrlcTNtU8WK48j3myv_vQqvDb5I8BBusyI6EOJwp8nktSQaVzRUITCVtJay-1lZV2xe0Nk4naCPe2NvjXpQMDHTgzQK64b2XM4RawQ5H0QH2IDDFA9Muyw6X9RY-5ZN1hDQPMcuk/s1600/wrap_077.jpg" height="640" width="426" /></a></div>
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<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Boil the quinoa as per package instruction. Prepare the yogurt sauce by combining all the ingredients given under' for yogurt sauce'. Stir and refrigerate until use.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrvfCLFFWEmRcyoKhiXO94RkBVOgtw9LPdyPcaVHHjPQa0CFsBMLwbBBf8pnxw-6ibYshw4T4OJP6Vi5SS6sIkC1wowLvnvBIlkr-c8Gl2Sj9_LZGzQv82zLdHCCKJlZ5ymFsAOY6yqI/s1600/2014-03-21_wrap4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrvfCLFFWEmRcyoKhiXO94RkBVOgtw9LPdyPcaVHHjPQa0CFsBMLwbBBf8pnxw-6ibYshw4T4OJP6Vi5SS6sIkC1wowLvnvBIlkr-c8Gl2Sj9_LZGzQv82zLdHCCKJlZ5ymFsAOY6yqI/s1600/2014-03-21_wrap4.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Heat the oil in a pan, add the oregano and dry chili flakes, immediately add potato wedges and saute in a medium flame till the sides turn golden brown in color. Add the bell pepper and saute for another 3 minutes. Transfer the quinoa. Season with salt, combine well. Keep aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ua7oHtmUNpbFSeeMKvgiX4lP1YRS8neFmNYUwQPOZESDp0URoSgQz6k-7zj6uTnJFgXEHfmrunxbNOwwQRPGlyTRsmgrFR66jgF940CBFvrWRNvRnJlbRj6A7YJv3b1AdZl31UKC680/s1600/2014-03-21_wrap5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ua7oHtmUNpbFSeeMKvgiX4lP1YRS8neFmNYUwQPOZESDp0URoSgQz6k-7zj6uTnJFgXEHfmrunxbNOwwQRPGlyTRsmgrFR66jgF940CBFvrWRNvRnJlbRj6A7YJv3b1AdZl31UKC680/s1600/2014-03-21_wrap5.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Heat a pan with 1/4 tsp of oil, add the tortilla or spinach tortilla and heat on both sides. Transfer to the clean dry surface and spread hummus generously.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTbrx0AU3FXXzwKZpWx4UvQvRAlQ9dFAMbmY4mxpupuXTnGr6JoXm2-Jf6izetbULQXA2rQwj9PuxhiJH4tENfiU_TsevsOLVWb0d8y2ifQD5wrb5KA6j1F_L1vKg3lIi8vD4-XkYRm0/s1600/2014-03-21_wrap6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTbrx0AU3FXXzwKZpWx4UvQvRAlQ9dFAMbmY4mxpupuXTnGr6JoXm2-Jf6izetbULQXA2rQwj9PuxhiJH4tENfiU_TsevsOLVWb0d8y2ifQD5wrb5KA6j1F_L1vKg3lIi8vD4-XkYRm0/s1600/2014-03-21_wrap6.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Arrange 1/4th of potato mixture in the center of the tortilla. Spread yogurt cheese sauce over it and roll it up tightly.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxWLu8LyZo5blR7qkGnysdbB_JuHCOWGiEX2wPoMdO_PM7ZY0r_DNfGi77xnpJyUbde9k5YI9rBaPxFP1vHNHp1D6K7_lgK6oUZPwnQahL3yhs1vzy1jftM9fq9-rKMtf65sJKp-Wf3o/s1600/2014-03-21_wrap7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxWLu8LyZo5blR7qkGnysdbB_JuHCOWGiEX2wPoMdO_PM7ZY0r_DNfGi77xnpJyUbde9k5YI9rBaPxFP1vHNHp1D6K7_lgK6oUZPwnQahL3yhs1vzy1jftM9fq9-rKMtf65sJKp-Wf3o/s1600/2014-03-21_wrap7.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Repeat with the remaining ingredients to make 3 more rolls. Wrap a tissue papaer around each roll and serve immediately.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8CzaRGCHFQd4t8PYAYSswWyIy1UAJxBuaRIL5MiUe-tfoyt5rqJibo0zCQnc6mJRf3eewzZyvjhix9aPJayXX2DZGGBE8UxbrULCGzv6z9ZcJKJ-B2oPwX2z7Z_CzMX9JnIqPlUMwSw/s1600/wrap_107_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8CzaRGCHFQd4t8PYAYSswWyIy1UAJxBuaRIL5MiUe-tfoyt5rqJibo0zCQnc6mJRf3eewzZyvjhix9aPJayXX2DZGGBE8UxbrULCGzv6z9ZcJKJ-B2oPwX2z7Z_CzMX9JnIqPlUMwSw/s1600/wrap_107_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><b><span style="font-family: Verdana,sans-serif;">Note:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Quinoa can be replaced with plain rice or <a href="http://hotpotmeal.blogspot.in/2013/01/cilantro-lime-rice.html" target="_blank">cilantro lime rice</a>. </span></li>
<li><span style="font-family: Verdana,sans-serif;">When adding quinoa to the potato mixture quinoa should be dry, if there is more water drain the water and combine.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTFz5G1UKIAViGMNpud4TyNkeijb7bPDJRol5azixt7prBLInpBGayVsRb5U5i3ITX_IwDyxP9a6lb1tSzuh26FvoykrY1y2qaZjdtwYUNfCppz-nLQ6XqJuA1IpP-tQ6EQxmYn6ufxI/s1600/wrap_109_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTFz5G1UKIAViGMNpud4TyNkeijb7bPDJRol5azixt7prBLInpBGayVsRb5U5i3ITX_IwDyxP9a6lb1tSzuh26FvoykrY1y2qaZjdtwYUNfCppz-nLQ6XqJuA1IpP-tQ6EQxmYn6ufxI/s1600/wrap_109_picnik.jpg" height="640" width="442" /></a></div>
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hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com10tag:blogger.com,1999:blog-1128336728546563115.post-20311127341839526282014-03-31T06:54:00.000-04:002014-03-31T06:54:59.574-04:00Thengai payasam | Coconut payasam<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Happy New years day (Ugadi)!!!! We celebrate ugadi. So for this day my sil gave me a suggestion to do thengai payasam. I have seen in many blogs thengai paysam is prepared with jaggery. But in our house we used to add only sugar and sometimes with any food color. Any sweet prepared with coconut tastes good. This kheer tasted delicious with mild cardamon flavor.</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOYB0I4Z8rNLpbmwPEdj96d-V4XFO7oFi_OFMI06h-LNI41P0m8t51hRHET198jvlFEo3JFIWjKpVPTzczHDT2aL-a6-CB-HjzOVtWWrqFqWaG7hU8673dvXnH6fJt8TMTFWm7XOBt0o/s1600/paya_093_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOYB0I4Z8rNLpbmwPEdj96d-V4XFO7oFi_OFMI06h-LNI41P0m8t51hRHET198jvlFEo3JFIWjKpVPTzczHDT2aL-a6-CB-HjzOVtWWrqFqWaG7hU8673dvXnH6fJt8TMTFWm7XOBt0o/s1600/paya_093_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<a name='more'></a>
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Grated coconut - 1 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Raw rice - 4 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Milk - 1/4 cup </span></li>
<li><span style="font-family: Verdana,sans-serif;">Water - 2.5 cups</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sugar - 1 and 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cardamon powder - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ghee - 2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cashew - 5, broken into pieces</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntV7oao4FfsAMbBvbRfpsXXBONHQNd9u2XP56A4_AdfPQZ7Rie4Fw_47K5vTPYgUoivHlq3fd64MMM4usJdaXY7RxNpjb5b3FbSjeyTAFeLPLJFXtdX6PhoK0pISiBBWAgHhyphenhyphenwp74EqU/s1600/paya_109_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntV7oao4FfsAMbBvbRfpsXXBONHQNd9u2XP56A4_AdfPQZ7Rie4Fw_47K5vTPYgUoivHlq3fd64MMM4usJdaXY7RxNpjb5b3FbSjeyTAFeLPLJFXtdX6PhoK0pISiBBWAgHhyphenhyphenwp74EqU/s1600/paya_109_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Soak the rice for an hour. Grate the coconut without the brown bottom layer. Grind the coconut and rice to a fine paste using water.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTp-qADVTARbOtHMzNVnHnXDWGyFLT1v03R8bLr0SxDXZdQtzut01Ksz6nHy2OTx9KW6Vww6j7E3oGoX3IcXwPZTyHK2PX_OnWJQbH7sj6uT88YQSMK5NZLF3yBkI774yA_yZNrNBPq8/s1600/2014-03-31_paya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTp-qADVTARbOtHMzNVnHnXDWGyFLT1v03R8bLr0SxDXZdQtzut01Ksz6nHy2OTx9KW6Vww6j7E3oGoX3IcXwPZTyHK2PX_OnWJQbH7sj6uT88YQSMK5NZLF3yBkI774yA_yZNrNBPq8/s1600/2014-03-31_paya.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;">In a sauce pan combine the water and coconut paste and bring to boil. Make sure to stir frequently to avoid lumps and burning in the bottom. Let it boil till the rice is cooked(it thickens). </span><span style="font-family: Verdana,sans-serif;">Add milk and give a nice stir.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvHqTYNR7vzbGasqYwOe_R6r-YmGaDc7GXXS4-VNjX_MSM04bX7UejXaQ32PkgrFEAgtv6p4Us4B1mH4ybcX6uBYkQigFMlo4F8yxgq1LhJZZjF_9-xq78xNc5sobZ6iD4aBuaBp8uOg/s1600/2014-03-31_paya1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvHqTYNR7vzbGasqYwOe_R6r-YmGaDc7GXXS4-VNjX_MSM04bX7UejXaQ32PkgrFEAgtv6p4Us4B1mH4ybcX6uBYkQigFMlo4F8yxgq1LhJZZjF_9-xq78xNc5sobZ6iD4aBuaBp8uOg/s1600/2014-03-31_paya1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;">Stir sugar and combine well. Meanwhile heat a small pan with ghee and add cashews and fry till golden brown. Transfer to the coconut payasam and add cardamon powder. Stir well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Pme-etVqpwt8TnpdY6uGRmnBkNnrx4H-pwUD7WIG5kH5pxiaIAv7Wosn5hFSO42Q6loeQJzwUdv0f7oYfbEqbV31BPw0FGYJSsOD7FfvGm67IXyZ5VWzxA6sStmU0gPAcpLP-PRPdlE/s1600/2014-03-31_paya2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Pme-etVqpwt8TnpdY6uGRmnBkNnrx4H-pwUD7WIG5kH5pxiaIAv7Wosn5hFSO42Q6loeQJzwUdv0f7oYfbEqbV31BPw0FGYJSsOD7FfvGm67IXyZ5VWzxA6sStmU0gPAcpLP-PRPdlE/s1600/2014-03-31_paya2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;">Enjoy hot or cold!!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbo_SfWbakRFr7ET_XKLwJzEo1uUsqRZ0HpRLa03biShOXVDNFlnzMiSERhjRX-bcrGH8sL-1tJtg_aFnBfZ8_vWMBeaNctju96z8hh8uun4X1XMHUiNU1aQtWuhZPffLo2wlDMkabGY/s1600/paya_075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbo_SfWbakRFr7ET_XKLwJzEo1uUsqRZ0HpRLa03biShOXVDNFlnzMiSERhjRX-bcrGH8sL-1tJtg_aFnBfZ8_vWMBeaNctju96z8hh8uun4X1XMHUiNU1aQtWuhZPffLo2wlDMkabGY/s1600/paya_075.jpg" height="640" width="426" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><b>Note: </b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">I separated the coconut first and peeled the bottom layer with knife and grinded in the blender for pure white grated coconut. </span></li>
</ul>
</div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com7tag:blogger.com,1999:blog-1128336728546563115.post-58771659152176559542014-03-29T12:21:00.000-04:002014-03-31T06:46:44.258-04:00Lemon sevai<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Idiyappam is such a wonderful dish, that you can have plenty of varieties to do with it. Idiyppam can be taken as such with any side dish or prepared as sevai. Each sevai taste differently, I have posted only lemon sevai here. Sweet sevai, pepper sevai, vegetables sevai, coconut sevai it goes on..... Will try to update as much as I can. Mostly for guest we prepare sweet sevai and lemon sevai, which are very common. The ingredients list may be big, but very easy to prepare with common ingredients.</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKijM5-6VqLkXg6Ty4vYBpn43TuS46LVxw8shPBiJb8I8twpqMHiFPZ2MDBITjIwypQRs_fli-JPPmNor2lxqThyjDHOClKPOHjSrgNIY8eg1LavzQGrtp1OV7QWybkY0CHEe65Q2t38/s1600/mult_218_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKijM5-6VqLkXg6Ty4vYBpn43TuS46LVxw8shPBiJb8I8twpqMHiFPZ2MDBITjIwypQRs_fli-JPPmNor2lxqThyjDHOClKPOHjSrgNIY8eg1LavzQGrtp1OV7QWybkY0CHEe65Q2t38/s1600/mult_218_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<a name='more'></a><br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;"><a href="http://hotpotmeal.blogspot.in/2014/03/idiyappam-string-hopper.html#.Uyb8FIX3Oq4" target="_blank">Idiyappam/String hoppers</a> - as per need</span></li>
<li><span style="font-family: Verdana,sans-serif;">Oil - 1 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mustard seeds - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cumin seeds - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pepper - 2, crushed </span></li>
<li><span style="font-family: Verdana,sans-serif;">Peanuts - 2 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Urad dal - 1/2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Chana dal - 1/2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilly - 1</span></li>
<li><span style="font-family: Verdana,sans-serif;">Green chilly -1</span></li>
<li><span style="font-family: Verdana,sans-serif;">Grated ginger - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Asafoetida(hing)- 1/2 tsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Turmeric powder - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Lemon juice - 1 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Curry leaves - 5 </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAikLn8ATGRMmUt6K1JhwHJ8ay5sPRI-KfwzrUIGbJpgQPFkO2ZjmheTqIPnkAalrHaqO7VHEx5iynRam-dd91t8lEsX1xu8fCVWYRiPLOIaxwKZUIKeUbCk8dFE-d_N11ssmJ5RYkyM/s1600/mult_226_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAikLn8ATGRMmUt6K1JhwHJ8ay5sPRI-KfwzrUIGbJpgQPFkO2ZjmheTqIPnkAalrHaqO7VHEx5iynRam-dd91t8lEsX1xu8fCVWYRiPLOIaxwKZUIKeUbCk8dFE-d_N11ssmJ5RYkyM/s1600/mult_226_picnik.jpg" height="640" width="426" /></a></div>
<b><span style="font-family: Verdana,sans-serif;"></span></b><br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Let idiyappam cools completely. Break into small pieces with the help of your fingers. Do gently, do not mash it. Heat oil in a pan and add mustard seeds, after it splutters add cumin seeds, pepper, peanuts, urad dal and chana dal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcK9u2DEn5dQ504xwPywNmsEFopzdHX5wjAE5THozb9aMhN03CJb9XcRJf5gui2jHFJnlILL_eYG0_Tc8vOqoOitF31D9P8j3nZnH8Lg6V77SnNseZvw0Qryi1AZWs4l30fJaKfL5KFM/s1600/2014-03-10_mult.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcK9u2DEn5dQ504xwPywNmsEFopzdHX5wjAE5THozb9aMhN03CJb9XcRJf5gui2jHFJnlILL_eYG0_Tc8vOqoOitF31D9P8j3nZnH8Lg6V77SnNseZvw0Qryi1AZWs4l30fJaKfL5KFM/s1600/2014-03-10_mult.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">After the peanuts are fried add curry leaves, red chilly, green chilly, grated ginger, asafoetida, salt and turmeric powder. After few seconds, switch it off. Add lemon juice. Transfer to idiyappam and mix gently.</span><br />
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<span style="font-family: Verdana,sans-serif;">Serve as it is or with any chutney as side.</span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzDSBDqYHdBE7fuCK9pJfKMSZx8mV2XRLctU5flJJHK0yIz90XCjO-XwIfO-edxc-iUzKWD4wSp6DOvfRatIhsKMwKowiwfqpZ1cuo8rAm0mCRYhbNURSTlcJxmz4xKnQyXWJOC5fbB4/s1600/mult_206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzDSBDqYHdBE7fuCK9pJfKMSZx8mV2XRLctU5flJJHK0yIz90XCjO-XwIfO-edxc-iUzKWD4wSp6DOvfRatIhsKMwKowiwfqpZ1cuo8rAm0mCRYhbNURSTlcJxmz4xKnQyXWJOC5fbB4/s1600/mult_206.jpg" height="640" width="438" /></a></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<b><span style="font-family: Verdana,sans-serif;"><span class="desc" itemprop="recipeInstructions">Note:</span></span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Add peanuts, urad dal ,.... in order and give time for frying before you add another.</span></li>
</ul>
</div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com5tag:blogger.com,1999:blog-1128336728546563115.post-15571429180070409692014-03-27T11:19:00.001-04:002014-03-28T09:05:07.007-04:00Panakam and vadapappu<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<span style="font-family: Verdana,sans-serif;">Panakam/Panagam and vadapappu is prepared during Sri Ram Navami festival. It is celebrated in the mark of Hindu god Rama's birthday. I have heard my friends saying Ram festival is so easy that you don't have to prepare much, a simple festival. No cooking required for both the recipes except for the latter you have to temper. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Panakam is generally a coolant for summer. Vadapappu is high in protein and a good salad, cucumber can also be added. If offering for god you can skip the vegetables too.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8VUCApT3ix5QJkDioWLNhMrAGm05XMwFOS2PUu94vDWYdMkpN7UwcMAaIJeuo7pCwpbSsNd4WE8zwuPf7-0xZDHRRi2WkWnvq1fwqcF551Udx1fwFUFtrldK12Ryt2uHODONhN6xYm0/s1600/ram_086_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynzU-_fj7aOAsHP4TIGm_tkyKdvOp8ii9akF84Zltw7ng66hMTo2R6RERe7xNdG9KfWuzygd6Qna919b7LdWzEZ8sBVzQAFKgIxe5uFRcn9vXMy6Khe8MbM677gLJLjq7Pgy6k_RiXew/s1600/ram_062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynzU-_fj7aOAsHP4TIGm_tkyKdvOp8ii9akF84Zltw7ng66hMTo2R6RERe7xNdG9KfWuzygd6Qna919b7LdWzEZ8sBVzQAFKgIxe5uFRcn9vXMy6Khe8MbM677gLJLjq7Pgy6k_RiXew/s1600/ram_062.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<b><span style="font-family: Verdana,sans-serif;"></span></b>
<br />
<a name='more'></a><br />
<b><span style="font-family: Verdana,sans-serif;">Panakam:</span></b><br />
<b><span style="font-family: Verdana,sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Jaggery - 1/2 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Water - 3 cups</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cardamon powder - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dry ginger powder - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Lemon juice - 2 tbsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - a pinch</span></li>
<li><span style="font-family: Verdana,sans-serif;">Tulsi/basil leaves - to garnish</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKdbKqI92VNsD-b1L8bkx80WIsA1iF4ByFzycJ2LRnEhb5NfmGEcIp5o59RjDYU7E2_fjk9i-td1xysgZQp2a2HGPJsnx-VWGjUxOUyvXL8nbfgx4tqr6Hud7zAqgfWAXqT3a1toR1V8/s1600/ram_047_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKdbKqI92VNsD-b1L8bkx80WIsA1iF4ByFzycJ2LRnEhb5NfmGEcIp5o59RjDYU7E2_fjk9i-td1xysgZQp2a2HGPJsnx-VWGjUxOUyvXL8nbfgx4tqr6Hud7zAqgfWAXqT3a1toR1V8/s1600/ram_047_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Make jaggery into fine pieces using a knife. Add cardamon powder, dry ginger powder and salt.</span>
<span style="font-family: Verdana,sans-serif;">Squeeze some lemon juice and add water.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5Lcwe-IPULPvoS9U-Wt5uLCsgt1X9w5nqSh6ci4YhZ3QlPxnMOxmllrFVqH7meh3QgudwSIQ26D-maMaKaKeWdfdrT4JcJDPCI0AofsHUbx8ghdMBlRJafTYCUs4dWA_shHzLFQgGEs/s1600/2014-03-27_ram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5Lcwe-IPULPvoS9U-Wt5uLCsgt1X9w5nqSh6ci4YhZ3QlPxnMOxmllrFVqH7meh3QgudwSIQ26D-maMaKaKeWdfdrT4JcJDPCI0AofsHUbx8ghdMBlRJafTYCUs4dWA_shHzLFQgGEs/s1600/2014-03-27_ram.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Give standing time for 15 minutes till the jaggery dissolves completely in water. Filter to remove the impurities. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuI40LvqqB2tkgQGc_J8E3SdGLUeYxqYYmssaq5LSEvvBxP8FKsamtQ2Y2nCc2-85Hq4kJ4m6AHDak4bNxAZritG79g9k219XFPZ8DjjQvP4M5EyOm3wuPL73JQoyIaFRKMf8c5AluRro/s1600/2014-03-27_ram1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuI40LvqqB2tkgQGc_J8E3SdGLUeYxqYYmssaq5LSEvvBxP8FKsamtQ2Y2nCc2-85Hq4kJ4m6AHDak4bNxAZritG79g9k219XFPZ8DjjQvP4M5EyOm3wuPL73JQoyIaFRKMf8c5AluRro/s1600/2014-03-27_ram1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Refrigerate for an hour. Serve chilled with tulsi on top.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nE2QKPdN3mXUBnr7f14qkaLXI_srZ76W22DiLt4tMSkrUKcjxgHve94iQiItQNTfHKh0uPAzxxNmDzD-thDVQ9u0gWaF2ztgaXkW9wawsTsRtfAHWiDMkf08EtSuDCYgO-SR1hjnWA4/s1600/ram_030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nE2QKPdN3mXUBnr7f14qkaLXI_srZ76W22DiLt4tMSkrUKcjxgHve94iQiItQNTfHKh0uPAzxxNmDzD-thDVQ9u0gWaF2ztgaXkW9wawsTsRtfAHWiDMkf08EtSuDCYgO-SR1hjnWA4/s1600/ram_030.jpg" height="640" width="426" /></a></div>
<br />
<b><span style="font-family: Verdana,sans-serif;">Vadapappu:</span></b><span style="font-family: Verdana,sans-serif;"> </span><br />
<br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><span style="font-family: Verdana,sans-serif;"> </span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Moong dal - 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Grated coconut - 3 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Lemon juice - 2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cilantro or coriander leaves - 1 tbsp, finely chopped </span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste </span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">To temper:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Oil - 1 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mustard seeds - 1/4 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Green chilly - 1, finely chopped </span></li>
<li><span style="font-family: Verdana,sans-serif;">Curry leaves - 5 </span></li>
<li><span style="font-family: Verdana,sans-serif;">Asafoetida - a pinch </span></li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrs1trYxcHy8SNEqQIn7eHu01o6jBmhAOFiRsyLwla5qDuicrOuW4P21Nx5iMzXbIIxo_Gja0NKA5WoUwmw2_lOYFN-YUl2XLRo9dEqr9PLyv0oUhd-UGSYjG5-6mN75iXqit-bF2X5lI/s1600/ram_067_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrs1trYxcHy8SNEqQIn7eHu01o6jBmhAOFiRsyLwla5qDuicrOuW4P21Nx5iMzXbIIxo_Gja0NKA5WoUwmw2_lOYFN-YUl2XLRo9dEqr9PLyv0oUhd-UGSYjG5-6mN75iXqit-bF2X5lI/s1600/ram_067_picnik.jpg" height="640" width="426" /></a></div>
<br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Soak the moong dal for an hour or 2 hours. Drain through a strainer to remove excess water. In a mixing bowl combine moong dal, grated coconut and cilantro.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2qW2-ZG6xTm_rdeT0GBaq801s4eaIkSOu40bxl7l2GUFmbD6ATHK9Ep41qtAucC6sIKot4T0aR3BhuNnDDMLJaPiUR0q10abe5yVaEAUOMsb8xQQN64XsZOlTQup0vT6eJnb1sxHKEI/s1600/2014-03-27_ram2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2qW2-ZG6xTm_rdeT0GBaq801s4eaIkSOu40bxl7l2GUFmbD6ATHK9Ep41qtAucC6sIKot4T0aR3BhuNnDDMLJaPiUR0q10abe5yVaEAUOMsb8xQQN64XsZOlTQup0vT6eJnb1sxHKEI/s1600/2014-03-27_ram2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Add the lemon juice. Heat a small pan with a tsp of oil and add all the ingredients given under 'To temper'. Transfer to the dal and mix well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUWuL5AvE0E7Vyl9fLCLV7y8MUtA58tlyoPGKJ1NhkDt8bfa3MYSsztc5cVN55zZP6ePQFsIBjD3BvyLcgIfBsKXUZmYjUOIrQdarsdDuM6JomBjiJpUA9upI9fZnd-VOfbWX3wUDPjU/s1600/2014-03-27_ram3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUWuL5AvE0E7Vyl9fLCLV7y8MUtA58tlyoPGKJ1NhkDt8bfa3MYSsztc5cVN55zZP6ePQFsIBjD3BvyLcgIfBsKXUZmYjUOIrQdarsdDuM6JomBjiJpUA9upI9fZnd-VOfbWX3wUDPjU/s1600/2014-03-27_ram3.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Serve it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UJ3KbDsN8UxykuAUH9frZwDyh1M3vrptDRm_5VZl7CPEKH1MwEEhR7eydHWC0McBwWhifd6KhN9AYP3HZuPNoi5SADdRmrlT1PheB73ujwCywMN2qUoGigvT__IAmLwkJhoJkEmsxNw/s1600/ram_086_picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UJ3KbDsN8UxykuAUH9frZwDyh1M3vrptDRm_5VZl7CPEKH1MwEEhR7eydHWC0McBwWhifd6KhN9AYP3HZuPNoi5SADdRmrlT1PheB73ujwCywMN2qUoGigvT__IAmLwkJhoJkEmsxNw/s1600/ram_086_picnik.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"><b>Note:</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Add lemon juice, salt and spiciness to suit your taste buds.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Carrot and cucumber can be added in dal.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Panagam or panakam is a super summer coolant and can be had frequently in summer.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Jaggery can be replaced with brown sugar and dry ginger with fresh ginger too. </span></li>
</ul>
<div>
<ul style="text-align: left;">
</ul>
</div>
</div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com8tag:blogger.com,1999:blog-1128336728546563115.post-70646319465793659432014-03-25T06:20:00.000-04:002014-03-25T06:20:40.390-04:00Hummus<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">I had a bunch of tortillas and planned to do some wrap. For wrap base I used hummus. Hummus is an excellent protein dip for pita bread or any tortilla chips. When prepared with fresh chickpeas it tastes wonderful. For instant preparation use canned beans. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocCgLJT1cBLvncJIBPWM88KJztfrkZhmDXHDPWYmEy8fHF5u9VbesMsikYLWtZbyiM_ZL2I04Li1KGtLzequMBRYuUTw3J2y2Sn247yZxfiD2zx3WYENb0iBkploF6cT8e5YIS7-kAoY/s1600/wrap_027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocCgLJT1cBLvncJIBPWM88KJztfrkZhmDXHDPWYmEy8fHF5u9VbesMsikYLWtZbyiM_ZL2I04Li1KGtLzequMBRYuUTw3J2y2Sn247yZxfiD2zx3WYENb0iBkploF6cT8e5YIS7-kAoY/s1600/wrap_027.jpg" height="640" width="450" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<a name='more'></a><b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Chick peas - 1/2 cup (boiled)</span></li>
<li><span style="font-family: Verdana,sans-serif;">Lemon juice - 1/4 cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">Tahini - 3 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Garlic - 2 cloves, finely minced</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pepper - 1 tsp </span></li>
<li><span style="font-family: Verdana,sans-serif;">Salt - to taste</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">To garnish:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">Olive oil - 1 tbsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red chilly powder - 1/2 tsp</span></li>
<li><span style="font-family: Verdana,sans-serif;">Finely chopped parsley - 1 tbsp (or cilantro)</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioV1jIImUH0_VcNplI7USTSH8W9SNeDhGy3t9DGyG4RXcLVwyLfrUFm0agQPMLHBYjGXOJ7HG0F1SlqQ-dPUE1AXhM3RZFv820LqGtvNiIFHCmu5LWsVLxgdsiEAQzEL3KLNqe4c58xk0/s1600/wrap_029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioV1jIImUH0_VcNplI7USTSH8W9SNeDhGy3t9DGyG4RXcLVwyLfrUFm0agQPMLHBYjGXOJ7HG0F1SlqQ-dPUE1AXhM3RZFv820LqGtvNiIFHCmu5LWsVLxgdsiEAQzEL3KLNqe4c58xk0/s1600/wrap_029.jpg" height="640" width="466" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<b><span style="font-family: Verdana,sans-serif;">Method:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Take 1/4+ 2 tbsp cup of chickpeas and soak them over night. Pressure cook it with water for 15 minutes in low flame which will yield 1/2 cup of boiled chickpeas. After the pressure releases drain the chickpeas and reserve the liquid.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykzXHp3zLi7qUPUh9UI7fx2jhV6-jkmQ7WFTPI_wXlsqIHOt173a_qDkfiM1WV3mVkw1LgLngyqyk9mRv49L3iKWqaqPM6gHH_ud7JL03DS0GG11loEytGTj8a7jQNnm_MvNIo0eQ_nY/s1600/2014-03-21_wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykzXHp3zLi7qUPUh9UI7fx2jhV6-jkmQ7WFTPI_wXlsqIHOt173a_qDkfiM1WV3mVkw1LgLngyqyk9mRv49L3iKWqaqPM6gHH_ud7JL03DS0GG11loEytGTj8a7jQNnm_MvNIo0eQ_nY/s1600/2014-03-21_wrap.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;">Remove the chickpeas to a food processor or blender and add lemon juice, tahini, garlic, salt and pepper.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Vyvdh_p0diRbMK-paVn4aYk_W8PaLn49HwX_NVqOW7UjK_UMrYfKbM2elYjJku9BjKOiQIwmcHcms5eR-EmsyHF45Oe3cCm3U_Jd9bTo__XOo_jefXf3IYbjVuMDNwCzzQkaO8bg4zU/s1600/2014-03-21_wrap1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Vyvdh_p0diRbMK-paVn4aYk_W8PaLn49HwX_NVqOW7UjK_UMrYfKbM2elYjJku9BjKOiQIwmcHcms5eR-EmsyHF45Oe3cCm3U_Jd9bTo__XOo_jefXf3IYbjVuMDNwCzzQkaO8bg4zU/s1600/2014-03-21_wrap1.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;">Puree until smooth adding 3 tbsp of liquid as needed to obtain soft and creamy texture. Garnish with olive oil, parsley and red chilly powder.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjxpJ4xzMRzk3KawArqtWXzftPIj5tlsKMRQu8YsnNaAhIMjG8XgKgeOP_JkobXZioTndn9NIBPsV7QzQDywtRewOcjcexCD4xq47T5zTZo00WLxps551K2RZqNJ_U9SRKNn9PakbGg0/s1600/2014-03-21_wrap2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjxpJ4xzMRzk3KawArqtWXzftPIj5tlsKMRQu8YsnNaAhIMjG8XgKgeOP_JkobXZioTndn9NIBPsV7QzQDywtRewOcjcexCD4xq47T5zTZo00WLxps551K2RZqNJ_U9SRKNn9PakbGg0/s1600/2014-03-21_wrap2.jpg" height="212" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-family: Verdana,sans-serif;">Serve with warm pita bread or use as a spread for rolls. Stay tuned for rolls recipe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-uXNuvPZvrL130tiyB_XI1uU6suPMCj_krfe9FA5XveMT5umgirSWRvNRVSDJ8eHRfZ0gxS9WZIR334aqSnEjXgfBm7bpBTwKdtmKj_vPruZAGfCBY5lAY9eHS3_L-Bvt52BUf0q7zU/s1600/wrap_013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-uXNuvPZvrL130tiyB_XI1uU6suPMCj_krfe9FA5XveMT5umgirSWRvNRVSDJ8eHRfZ0gxS9WZIR334aqSnEjXgfBm7bpBTwKdtmKj_vPruZAGfCBY5lAY9eHS3_L-Bvt52BUf0q7zU/s1600/wrap_013.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span>
<b><span style="font-family: Verdana,sans-serif;">Note:</span></b><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana,sans-serif;">The measurement given in ingredients list is for boiled chickpeas.</span></li>
<li><span style="font-family: Verdana,sans-serif;">If using canned chickpeas, use 1/2 cup of chickpeas and reduce the salt. </span></li>
<li><span style="font-family: Verdana,sans-serif;">If you don't have tahini in hand, use peanut butter that tastes equivalently good.</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
hotpotcookinghttp://www.blogger.com/profile/01411198590495448018noreply@blogger.com6