tag:blogger.com,1999:blog-71434044467261487112024-03-14T14:33:52.719+05:30Simply Veg RecipesTHE BEST VEGETARIAN DISHES FROM 3 SISTERSsimplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-7143404446726148711.post-88974887866606002392020-04-24T09:24:00.002+05:302020-04-24T09:24:44.181+05:30Brinjal perugu pachadi (Curd chutney)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQW1Ee2NG_DoSSvh0nWvSFsJwZbXOd5hPIHt8IN5aFk6KlschULSoiTfUd-HmmFNvVyPJ9hcNBqva3v-EJh6niyc0kYL5KDFC-ZbjpU3Toy4J-RGq8MMabTfHnHLwlSymG8S2DQ6SJ5Q/s1600/dsc04480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQW1Ee2NG_DoSSvh0nWvSFsJwZbXOd5hPIHt8IN5aFk6KlschULSoiTfUd-HmmFNvVyPJ9hcNBqva3v-EJh6niyc0kYL5KDFC-ZbjpU3Toy4J-RGq8MMabTfHnHLwlSymG8S2DQ6SJ5Q/s320/dsc04480.jpg" width="320" /></a></div>
<br />
<a href="https://www.blogger.com/u/2/blogger.g?blogID=7143404446726148711" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<strong>Ingredients</strong></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
1 brinjal ( big one)<br />
1 cup curd<br />
green chillis<br />
salt<br />
mustard seeds,cumin seeds,oil for seasoning<br />
turmeric<br />
<br />
<strong>Procedure</strong></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
place the brinjal on the stove directly and keep it till the outerportion burns slightly and it becomes soft. keep shifting the brinjal on the stove to make sure it is cooked on all sides.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
pour 1 sp oil for seasoning. After oil is heated, add mustard seeds and cumin seeds and wait till it splutters.Chop green chillies finely and add it in the seasoning.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Take curd in a bowl and mix with little water to give a soft consistency. Add the seasoning and turmeric powder and mix well.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px;">
Peel off the brinjal and make a small paste . Mix the brinjal in the curd mixture and mix well. It can be served with roti or rice.</div>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-61628280262154715872017-10-30T11:57:00.000+05:302017-10-30T11:57:44.633+05:30Aloo Tikki Burger<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nFUXe50EfVcl2yw1036eohiPNVgx93ND_dG5Zvuxttd0WZY3IphWfdkNCBHr8YhOSEIpLphlY4Hc3mzU_bGWSVh1Lh9YbDronAHBh0Qj2MIHzsjyofUOfK02mlDyQoOagThnk5Hefy0/s1600/b5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nFUXe50EfVcl2yw1036eohiPNVgx93ND_dG5Zvuxttd0WZY3IphWfdkNCBHr8YhOSEIpLphlY4Hc3mzU_bGWSVh1Lh9YbDronAHBh0Qj2MIHzsjyofUOfK02mlDyQoOagThnk5Hefy0/s1600/b5.jpg" /></a></div>
<br />
<br />
For those who are addicted to Burgers..here is a simple way to make Aloo tikki Burger at home..<br />
<br />
<br />
Ingredients (For one burger)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzc7XBVKtIJrvjQ7wHhaFrxXi02Ghh74_-0pMLXvGTJo0fabR2h89r7nLUk0SSSC9L7s3V4ukOOP3aUP1lv9zbJIt59F7sfhV8e9Qu9L0hNxRdJUMijpt2pFakSqA1KeMGBNqPY5Zhrk/s1600/b2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="135" data-original-width="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzc7XBVKtIJrvjQ7wHhaFrxXi02Ghh74_-0pMLXvGTJo0fabR2h89r7nLUk0SSSC9L7s3V4ukOOP3aUP1lv9zbJIt59F7sfhV8e9Qu9L0hNxRdJUMijpt2pFakSqA1KeMGBNqPY5Zhrk/s1600/b2.jpg" /></a></div>
For tikki:<br />
<br />
Potato - 1<br />
Green peas - 10 gms<br />
Bread - 2<br />
Maida - 4 tbspn<br />
Salt - 1 tsp<br />
Garam masala - 1tsp<br />
Coriander powder -1tsp<br />
red chilli powder - 1tsp<br />
Oil<br />
<br />
For Coleslaw:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmbVgCnKojg_y77sENZUPQkjk2TV1wdK7GQI-6QQBSxDl0E9MNJh1qJinodOsET-n2-56A0BgPJyvra2DMZ5vxr03cnKwX6D2kQ_kCAlkTDifxuYbBy86i_yLvT12T2eowG5_nESv9Vs/s1600/b3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="113" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmbVgCnKojg_y77sENZUPQkjk2TV1wdK7GQI-6QQBSxDl0E9MNJh1qJinodOsET-n2-56A0BgPJyvra2DMZ5vxr03cnKwX6D2kQ_kCAlkTDifxuYbBy86i_yLvT12T2eowG5_nESv9Vs/s1600/b3.jpg" /></a></div>
<br />
Cabbage - 20 gms<br />
Onions- 1<br />
Tomato -1<br />
Salt<br />
Lemon juice<br />
<br />
For Burger:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrbJ2r2hHdsNC-4fSTslaRD5D4xZbuMIrYMKa34g2jLIpSkg4BxR9I2p851bnQA2h4P4JjV2rkm7nUAvzqXLgP0J3IYXSp060oJO1icqiCifd_lr2gw3gzG4DcLVLHKdVMWZI5rzLwng/s1600/b4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="113" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrbJ2r2hHdsNC-4fSTslaRD5D4xZbuMIrYMKa34g2jLIpSkg4BxR9I2p851bnQA2h4P4JjV2rkm7nUAvzqXLgP0J3IYXSp060oJO1icqiCifd_lr2gw3gzG4DcLVLHKdVMWZI5rzLwng/s1600/b4.jpg" /></a></div>
<br />
Burger bun -1<br />
cheese slices<br />
Mayonnaise<br />
Mustard sauce<br />
tomato sauce<br />
<br />
Procedure:<br />
Coleslaw:<br />
cut the cabbage and onions into thin slices. add salt and 2 drops of lemon juice and marinate it. after 5 mins try frying it in pan for 5 mins ( microwave 600 watts 2 mins) and keep it aside.<br />
Aloo Tikki:<br />
Boil aloo and grean peas. remove all the water and mash it and add salt, coriander powder, garam masala, chilli powder and mix it well .Pepare the maida mixture with maida, salt, chilli powder and add water to get near watery consistency but enough to stick to tikki. make the bread to bread crumbs . Take a spoon of oil on the hand to make tikki easily and take a ball of aloo mixture and pat to to the shape of patty enough diameter to fit into u r burger. place the patty on the maida mixture and put it on bread crumbs. Make sure all the areas of tikki are filled with crumbs. Either pan fry or shallow fry the tikki.<br />
Burger:<br />
spread mayonnaise on the lower bun and place the coleslaw ( salad) and place the tikki.spread very little mustard sauce add cheese slice and put the remaining slaw on top of it. add tomato sause as required and the burger is done.<br />
The fillings are as per interest.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9Gws0fyEG6PEZtnY_B6jSEmPzwWeAgbeyHqRw-h1gfwTqD1EVP1CAvIiv4w_IuHqorVtoyAUWoM_bS0cojg9OZsFT82U6Y7a6ABzwoBpftba272c8uUUXpS3vcIosbF3kifFCdxotX4/s1600/burger1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9Gws0fyEG6PEZtnY_B6jSEmPzwWeAgbeyHqRw-h1gfwTqD1EVP1CAvIiv4w_IuHqorVtoyAUWoM_bS0cojg9OZsFT82U6Y7a6ABzwoBpftba272c8uUUXpS3vcIosbF3kifFCdxotX4/s1600/burger1.jpg" /></a></div>
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-13179233406665207552017-10-16T14:36:00.001+05:302017-10-16T14:36:40.798+05:30Instant Tomato Pudina Pachadi/Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6nzGgglKwBvWLw529Pn4E_MMO9qvs9xbkulaXVnMTlsTTSzMzeGVCwwP9buzBnzuEi52qQROmeuQgE6m5zUDfEHsbwIWzPfbo3-0qJXY2kJPb-VgWRvNcxNl7d2p48wx9cHd9rU4y8w/s1600/chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="980" data-original-width="1600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6nzGgglKwBvWLw529Pn4E_MMO9qvs9xbkulaXVnMTlsTTSzMzeGVCwwP9buzBnzuEi52qQROmeuQgE6m5zUDfEHsbwIWzPfbo3-0qJXY2kJPb-VgWRvNcxNl7d2p48wx9cHd9rU4y8w/s400/chutney.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<br />
This chutney is very easy and quick to make. It can stay for 3 to 4 days if refrigerated. It can be had with rice, idli, dosa, upma etc.<br />
<br />
INGREDIENTS<br />
Big Tomatoes - 4<br />
Chilli green or red (not the dried ones) - 3 to 4<br />
Pudina - one small cup<br />
mustard seeds, fenugreek seeds - 1 spoon each<br />
tamarind - a small pinch<br />
Salt, Oil<br />
<br />
PROCEDURE:<br />
1. Dry roast the mustard and fenugreek seeds for around 3mins. Constantly stir so that they don't burn.<br />
2. Grind them into fine powder once the seeds have cooled down.<br />
3. Put 2 spoons of oil in a tava and after it is hot, add chillies and tomatoes (cut the tomatoes into 4 portions)<br />
3. Add a pinch of salt and close the lid for the tomatoes and chillies to cook well.<br />
4. Once the tomatoes are soft and well cooked, keep them aside to cool down.<br />
5. Add these to the grinder, add the mustard-fenugreek powder, tamarind and salt to taste<br />
6. Grind them well to get the tasty chutney/pachadi :)<br />
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com2tag:blogger.com,1999:blog-7143404446726148711.post-44714449053613197512017-04-02T14:54:00.000+05:302017-04-02T14:54:51.401+05:30Ragi Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3_YVlqaONQrxAZY8Wx5JxgkPROHvbxVM_9Qvj60pp95fIbzW0yw-ocHH71X_2h4_mnIwVE8MrJ0ZaeCMwGy-15LjxVCUM0oT56geNDW0xtaMuBHKkN8lCn9jc8VAQLT7bTlz1hxMhEk/s1600/IMG_8304%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3_YVlqaONQrxAZY8Wx5JxgkPROHvbxVM_9Qvj60pp95fIbzW0yw-ocHH71X_2h4_mnIwVE8MrJ0ZaeCMwGy-15LjxVCUM0oT56geNDW0xtaMuBHKkN8lCn9jc8VAQLT7bTlz1hxMhEk/s320/IMG_8304%255B1%255D.JPG" width="320" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">So us who eat dosas very frequently multiple choices and healthier options are much needed. Adding flavours and curries to dosa batter will bring multiple choices but if we want to go for healthier options then we have to try other grains as well. We at home used to eat other grains like ragi, jowar,bajra very less comparitively and im finding out recipes with these from mom . But they dont taste as good as other grains... Making them into dosa seemed a safe choice.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">You can use this recipe to replace with any other grain of your choice.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><u><span style="font-family: "verdana" , sans-serif;">Recipe:</span></u></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 />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<i><span style="font-family: "verdana" , sans-serif;">Whole grain ingredients:</span></i><br />
<span style="font-family: "verdana" , sans-serif;">Urud dal - 1cup</span><br />
<span style="font-family: "verdana" , sans-serif;">rice - 1 1/2 cups</span><br />
<span style="font-family: "verdana" , sans-serif;">Ragi seeds - 2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<i><span style="font-family: "verdana" , sans-serif;">ready made flour ingredients:</span></i><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Urud dal - 1cup</span><br />
<span style="font-family: "verdana" , sans-serif;">rice flour - 2cups</span><br />
<span style="font-family: "verdana" , sans-serif;">ragi flour - 2 cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Salt as needed</span><br />
<span style="font-family: "verdana" , sans-serif;">Cooking soda - a pinch</span><br />
<span style="font-family: "verdana" , sans-serif;">water for batter.</span><br />
<span style="font-family: "verdana" , sans-serif;">oil to prepare dosa</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><span style="font-family: "verdana" , sans-serif;">Procedure:</span></b><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<i><span style="font-family: "verdana" , sans-serif;">Whole grain procedure:</span></i><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Soak urud dal ,rice and ragi seeds for 4 hours.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Grind them into smooth paste in a wet grinder or food processor.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">add water as needed to make smooth paste dont make it too runny.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add salt and a pinch of cooking soda to the batter and mix well(preferably with hand to help in fermentation)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Let the batter ferment for 5 hours atleast.</span></li>
</ul>
<div>
<i><span style="font-family: "verdana" , sans-serif;">Flour procedure:</span></i></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Soak urud dal for 4 hours.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Grind the dal into smooth paste .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add the ragi flour and rice flour and mix well by adding water as needed to make batter.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add salt and a pinch of cooking soda to the batter and mix well(preferably with hand to help in fermentation)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Let the batter ferment for 5 hours atleast.</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
<div>
<i><span style="font-family: "verdana" , sans-serif;">Preparing Dosa;</span></i></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Once the batter is fermented can keep in fridge for 4-5 days .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Before preparing dosa keep it out of fridge 1/2 hour before for better taste.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Heat tawa and drizzle some oil.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Take a dollop of batter and spread it into a circle.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Drizzle some oil around the dosa .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Flip it and make sure its cooked on both sides.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Serve hot with any chutney. Check the <a href="http://vegcookhouse.blogspot.sg/p/recipe-index.html" target="_blank">recipe index</a> for chutney recipes.</span></li>
</ul>
</div>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com3tag:blogger.com,1999:blog-7143404446726148711.post-55563028883203582902017-03-12T23:17:00.000+05:302017-03-12T23:17:57.477+05:30Betel leaf chaat (Tamalapaku tho chaat) (paan patta chaat)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5BjDNknJDhjcqUbw1-QF4Swc1X54-epHDwk_DQCWHviRNO7_jjjT3UDP-vyMBjl4XpVOt1Qfuwwli0R9FvgcX1TYv6-IgpCVD1lIS2tCIJ4FlD1ma_dF63QDE-klRMWtXURy4uR8GM8/s1600/17236961_1535115396529366_177646602_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5BjDNknJDhjcqUbw1-QF4Swc1X54-epHDwk_DQCWHviRNO7_jjjT3UDP-vyMBjl4XpVOt1Qfuwwli0R9FvgcX1TYv6-IgpCVD1lIS2tCIJ4FlD1ma_dF63QDE-klRMWtXURy4uR8GM8/s400/17236961_1535115396529366_177646602_o.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
This is one yummy, different dish for the snacks session..<br />
If you have some guests coming home for high-tea, then surprise them with this dish - exotic, special yet very much ethnic.. both kids and adults will love this dish..<br />
<br />
INGREDIENTS:<br />
<br />
Betel leafs - 10 to 12<br />
Besan (gram flour) or Wheat flour - 1 cup<br />
Green Chutney - (pudina, coriander leaves, green chillies)<br />
Sweet chutney - (Tamarind, jaggery)<br />
chat masala, salt, chilli powder<br />
curd<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48HpY-VvX4Lsd7epbyUqiFFIFiuchK_zlWJWAFGX0-djHd1qr_E56uxDJ5QYZpIIWjXdUJ2nbX44VH_sn0DHmRsPUFMcXyIrAb35oUM9I-nSPUCicC6ReSY-G6nvziSE9zAIvyaj86vM/s1600/17238872_1535115403196032_1926817092_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48HpY-VvX4Lsd7epbyUqiFFIFiuchK_zlWJWAFGX0-djHd1qr_E56uxDJ5QYZpIIWjXdUJ2nbX44VH_sn0DHmRsPUFMcXyIrAb35oUM9I-nSPUCicC6ReSY-G6nvziSE9zAIvyaj86vM/s320/17238872_1535115403196032_1926817092_n.jpg" width="320" /></a></div>
<br />
<br />
PROCEDURE<br />
<br />
<br />
<ul style="text-align: left;">
<li>. We have to make fritters (bajji) of betel leafs. I have used wheat flour for the fritters ( you can use gram flour as usual)</li>
</ul>
<br />
<br />
For fritters:<br />
<br />
<ul style="text-align: left;">
<li>Take one cup of flour and add salt and chilli powder to taste. Add water and make a running solution (which can lightly coat the betel leafs). </li>
<li>Make sure the mixture is not very thick, we want the frtters to be crispy</li>
<li>Heat oil in a deep bottom pan </li>
<li>Once the oil is heated, dip the betel leaf in the flour solution and deep fry in oil. Take it out once both sides is golden brown.</li>
<li>Make fritters of all the leaves and keep aside</li>
</ul>
<div>
To make chat:</div>
<div>
<ul style="text-align: left;">
<li>Get your chutneys ready </li>
<li>Green chutney - grind all the ingredients listed (with salt and bit of water) to make paste</li>
<li>Sweet chutney - Heat water on stove and add tamarind and jaggery until they dissolve and solution becomes dense. </li>
<li>Keep the plates ready to be served. </li>
<li>On each plate, get the chat ready by following the below process:</li>
<li>Break the fritters into pieces and place them on the plate (1 to 2 leaves per plate)</li>
<li>Pour curd on top of each of the pieces with a spoon gently</li>
<li>Now put few spoons of green chutney and sweet chutney as per taste on the pieces</li>
<li>Sprinkle salt, chilli powder (a pinch), chat powder, amchur powder - as per taste</li>
</ul>
<div>
Tasty tasty Betel leaf chat is ready!! With every bite, along with the other elements of the chat, you will feel the hint of betel leaf which is very refreshing!! </div>
</div>
<div>
So, why wait..Go ahead and try it out!!</div>
<br />
<br />
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com1tag:blogger.com,1999:blog-7143404446726148711.post-11976544741299199992016-11-28T11:58:00.000+05:302016-11-28T11:58:23.588+05:30Bajra dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-4NFDP9ha9ls/V57KhBgkyDI/AAAAAAAAA60/r4MhN1rKlgo5GNoxzqTEDu-y1i6BtI0wACPcB/s1600/IMG_0545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-4NFDP9ha9ls/V57KhBgkyDI/AAAAAAAAA60/r4MhN1rKlgo5GNoxzqTEDu-y1i6BtI0wACPcB/s320/IMG_0545.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: "verdana" , sans-serif;">Ive talked about multiple dosa varieties and keep adding more to my list and after preparing Ragi dosa.. bajra came on my next grain list and my I cant imagine my surprise when it turned to be delicious .I surely missed on this dosa for a long time.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">You can use this recipe to replace with any other grain of your choice.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><u><span style="font-family: "verdana" , sans-serif;">Recipe:</span></u></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 />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<i><span style="font-family: "verdana" , sans-serif;">Whole grain ingredients:</span></i><br />
<span style="font-family: "verdana" , sans-serif;">Urud dal - 1cup</span><br />
<span style="font-family: "verdana" , sans-serif;">rice - 1 1/2 cups</span><br />
<span style="font-family: "verdana" , sans-serif;">bajra seeds - 2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<i><span style="font-family: "verdana" , sans-serif;">ready made flour ingredients:</span></i><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Urud dal - 1cup</span><br />
<span style="font-family: "verdana" , sans-serif;">rice flour - 2cups</span><br />
<span style="font-family: "verdana" , sans-serif;">bajra flour - 2 cups</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Salt as needed</span><br />
<span style="font-family: "verdana" , sans-serif;">Cooking soda - a pinch</span><br />
<span style="font-family: "verdana" , sans-serif;">water for batter.</span><br />
<span style="font-family: "verdana" , sans-serif;">oil to prepare dosa</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><span style="font-family: "verdana" , sans-serif;">Procedure:</span></b><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<i><span style="font-family: "verdana" , sans-serif;">Whole grain procedure:</span></i><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-SnG1rYrWWE8/V57KhC3JphI/AAAAAAAAA60/85l8PnvnHE492ohkoxVRR8AXRY6uIaYFgCPcB/s1600/IMG_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-SnG1rYrWWE8/V57KhC3JphI/AAAAAAAAA60/85l8PnvnHE492ohkoxVRR8AXRY6uIaYFgCPcB/s320/IMG_0526.JPG" width="240" /></a></div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Soak urud dal ,rice and bajra seeds for 4 hours.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Grind them into smooth paste in a wet grinder or food processor.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">add water as needed to make smooth paste dont make it too runny.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add salt and a pinch of cooking soda to the batter and mix well(preferably with hand to help in fermentation)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Let the batter ferment for 5 hours atleast.</span></li>
</ul>
<div>
<i><span style="font-family: "verdana" , sans-serif;">Flour procedure:</span></i></div>
<div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">Soak urud dal for 4 hours.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Grind the dal into smooth paste .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add the bajra flour and rice flour and mix well by adding water as needed to make batter.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add salt and a pinch of cooking soda to the batter and mix well(preferably with hand to help in fermentation)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Let the batter ferment for 5 hours atleast.</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Bd2z8RL795Y/V57KhBEBbII/AAAAAAAAA60/wituEiqw42Ah07GWGa1VsRlhy0ed4HEWwCPcB/s1600/IMG_0529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-Bd2z8RL795Y/V57KhBEBbII/AAAAAAAAA60/wituEiqw42Ah07GWGa1VsRlhy0ed4HEWwCPcB/s320/IMG_0529.JPG" width="240" /></a></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
<div>
<i><span style="font-family: "verdana" , sans-serif;">Preparing Dosa;</span></i></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">Once the batter is fermented can keep in fridge for 4-5 days .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Before preparing dosa keep it out of fridge 1/2 hour before for better taste.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Heat tawa and drizzle some oil.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Take a dollop of batter and spread it into a circle.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Drizzle some oil around the dosa .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Flip it and make sure its cooked on both sides.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Serve hot with any chutney. Check the <a href="http://vegcookhouse.blogspot.sg/p/recipe-index.html" target="_blank">recipe index</a> for chutney recipes.</span></li>
</ul>
</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-djSGiXSnd14/V57KhMihclI/AAAAAAAAA60/Eob6x8k02Sg6gLnwBdOKoX24OMrabW4MQCPcB/s1600/IMG_0527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-djSGiXSnd14/V57KhMihclI/AAAAAAAAA60/Eob6x8k02Sg6gLnwBdOKoX24OMrabW4MQCPcB/s320/IMG_0527.JPG" width="240" /></a></div>
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com1tag:blogger.com,1999:blog-7143404446726148711.post-27294187754197722612016-11-26T11:57:00.000+05:302016-11-28T11:58:05.134+05:30Veggie sandwich with mayonnaise<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-vM423qpmiKY/V57KhKXLeZI/AAAAAAAAA60/KmhnZrTvYBssShBV7ZQ840SoF_3YaiMzgCPcB/s1600/IMG_0640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-vM423qpmiKY/V57KhKXLeZI/AAAAAAAAA60/KmhnZrTvYBssShBV7ZQ840SoF_3YaiMzgCPcB/s320/IMG_0640.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">I know its been some time we posted here.. but life sometimes goes crazy with work and you are busy to do your passion. Im happy coming back to my blog and with loads of new recipes.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">For all those who are super busy in life and running around a quick recipe to munch.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Absolute no cooking time.. who wouldnt love delicious food without having to spend hours cooking it. Cooking early morning and running out for work has always been a nightmare. And for people with kids cooking up breakfast lunch and snacks for all the family members is very strenuous. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Sharing the joy of making simple things to be peaceful in crazy mornings. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Verdana, sans-serif;">Recipe:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Yellow capsicum - 1</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">carrot -1</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">lettuce - 1/4</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">salt- a pinch</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">mayonnaise - 3 tbspn </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-uNfyVar_bao/V57KhDS0rMI/AAAAAAAAA60/9k2HasD2V18QBXR_DHtwm3k2zaFELn-_ACPcB/s1600/IMG_0619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-uNfyVar_bao/V57KhDS0rMI/AAAAAAAAA60/9k2HasD2V18QBXR_DHtwm3k2zaFELn-_ACPcB/s320/IMG_0619.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; text-align: left;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; text-align: left;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; text-align: left;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; text-align: left;"><br /></span></div>
<b><span style="font-family: Verdana, sans-serif;">Procedure:
</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Finely chop all the veggies.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In bowl add the chopped veggies, salt and mayo and mix it well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">spread the mixture on bread and have a go.</span></li>
<li><span style="font-family: Verdana, sans-serif;">You can toast the bread if you like toasted bread but this bread spread can be had with soft bread too.</span></li>
</ul>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-87792783866786456772016-11-17T07:39:00.000+05:302016-11-28T12:08:23.962+05:30Beetroot Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRLuXm06ahFnoZPtmlRa6dZUoCsQk31nXE-8Ojk0zusE-xQjAxRdPu0rHDp5QsdIt8x_TmEz9KwQeEq-FLY2MKiwLeCo3A8CP6eI-PJwNK26TkWbq-JVyZTXMoR15fb0Apf3Dk1daMhU/s1600/20130523-112707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRLuXm06ahFnoZPtmlRa6dZUoCsQk31nXE-8Ojk0zusE-xQjAxRdPu0rHDp5QsdIt8x_TmEz9KwQeEq-FLY2MKiwLeCo3A8CP6eI-PJwNK26TkWbq-JVyZTXMoR15fb0Apf3Dk1daMhU/s320/20130523-112707.jpg" width="320" /></a></div>
<br />
<br />
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<strong>Ingredients:</strong><br />
beetroot- 2 big<br />
milk- 1/2 litre<br />
Sugar- 3 cups<br />
ghee- 5 tbsp<br />
minutemaid/condensed milk - 4tbsp (optional)<br />
dry fruits for garnish</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<strong>Procedure:</strong></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Peel the beetroot and grate it.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
boil the milk and add grated beetroot in the milk. boil it for 15-20 mins with closed lid till they are cooked.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Once they are cooked add sugar and keep mixing and keep in flame for 10 mins until the milk evaporates.you can add more sugar if you have a sweet tooth.<br />
mix till it becomes a thick mixture and add ghee and condensed milk for additional flavour.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
saute the dryfruits in ghee. you can use almonds,cashenuts and raisins<br />
add the dryfruits into the halwa and mix it well.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px;">
It can be had hot and also cold. One combination to have it is with icecream. better a vanilla or plain flavours .</div>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-14873280785410416162016-11-09T07:39:00.000+05:302016-11-28T12:09:02.329+05:30Bread Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmaE1muMr5hY5DG61tZZLPSVKBWmlOIMhVYwhyzEjJQZr49TxK48ww3wd9EmYZcBSjqHt3rHPEd10VxltFID9pK7p2Bs1UAHxoGT2LO1UYMTPW1c018OUM6qXTsD27ExiX2E5ao7DMPw/s1600/dsc05538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmaE1muMr5hY5DG61tZZLPSVKBWmlOIMhVYwhyzEjJQZr49TxK48ww3wd9EmYZcBSjqHt3rHPEd10VxltFID9pK7p2Bs1UAHxoGT2LO1UYMTPW1c018OUM6qXTsD27ExiX2E5ao7DMPw/s320/dsc05538.jpg" width="320" /></a></div>
<br />
<br />
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Bread Halwa is the quickest and yummiest of all the dessert recipes I've made till date.. I've fallen in love with it. Here is the recipe for u all...</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<strong>Ingredients :</strong></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Bread loaves - 2</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Milk - 2 cups</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Sugar - 1 cup</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Ghee - 3 tb spoon</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Vanilla essence, elaichi (cardamom)<br />
<strong>PROCEDURE :</strong></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Break the bread into small bits and roast them till golden brown in ghee.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Boil milk in the pan and add sugar to it. Add a hint of Vanilla essence and cardamom powder to it.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Now add the roasted bread and let it cook for 5 mins on low flame.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px;">
Yummy Bread halwa is ready. Garnish it with cashews and you can serve it hot or cold.</div>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com1tag:blogger.com,1999:blog-7143404446726148711.post-6170191436132728892016-08-04T08:46:00.002+05:302016-08-04T08:46:44.233+05:30Karam dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-TrBTpVNW5rw/V3NEqeVqWhI/AAAAAAAAAzQ/vOnHcWiYpEsCWn-d8hjIBY3tzbRgsK9pACKgB/s1600/IMG_9856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-TrBTpVNW5rw/V3NEqeVqWhI/AAAAAAAAAzQ/vOnHcWiYpEsCWn-d8hjIBY3tzbRgsK9pACKgB/s400/IMG_9856.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Dosa is staple food for all south indians.. we cannot live without eating dosa atleast once a week. As it can be added with multiple variations you never get bored of it. From crunchy to spongy , spicy to minty and different chutneys and curries added to it there will be unlimited list of dosa dishes.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">There used to be a place in my hometown called Dosa palace . It boasts about 101 dosa varieties. Thats all they serve there just dosas.. We used to be so eager to go there and try all the varieties. It had from schezwan dosa to noodle dosa to masala dosa everything veg.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">When we were kids we used to prepare all dosa varieties whenever there is dosa at home.. karam dosa, ghee karam dosa, rayalaseema dosa, tomato pachadi dosa, masala dosa, ghee roast dosa .. hmm too tiring to write down all names. Ever since we started this blog we always wanted to post all our dosa recipes but whenever we prepare it too eager to eat it that we lack patience to click good pics.. so if any pics we have are too boring and too mundane and raw..</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">This time however I made sure to click atleast one good pic.. Since I dont use any DSLR or setup.. just clicking from my iphone sure made it easy.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u><span style="font-family: "verdana" , sans-serif;">Recipe:</span></u></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Dosa batter - 1 cups for 2 dosas</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><a href="http://vegcookhouse.blogspot.sg/2016/07/onion-karam-chutney.html" target="_blank">Karam chutney</a> - 1/4 cup for 2 dosas</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">oil as needed around 1 tbspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>Procedure:</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Q6syf9Km8Co/V3NMiCbT2SI/AAAAAAAAAz8/Qf462jk_710AjbryDngni6rRmghnYbjaQCKgB/s1600/IMG_9848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-Q6syf9Km8Co/V3NMiCbT2SI/AAAAAAAAAz8/Qf462jk_710AjbryDngni6rRmghnYbjaQCKgB/s320/IMG_9848.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Take dosa batter and make sure it is thick enough not too runny.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Heat the tawa drizzle some oil and spread it out.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">I sprinkle some water after heated to remove the oil residue this will make sure its not too oily and the dosa dosent stick to the tawa.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">take a dollop of batter and spread on the tawa to form a circle.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Take 1 tbspn of karam chutney and spread it on the dosa as soon as dosa is spread.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">drizzle some oil over the dosa and around it.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Dont flip the dosa the karam chutney will stick to the tawa. Let it roast on one side.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Take out the dosa and serve with any chutney.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-13237946990955502352016-08-01T09:37:00.000+05:302016-08-01T09:37:21.683+05:30Brinjal Potato Masala Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-5bsF2IJ8P6g/V3HdTe55i6I/AAAAAAAAAx0/Rp-q02jcSnEaWMPuQUbKuwpM4i1FGDPWwCKgB/s1600/IMG_9780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-5bsF2IJ8P6g/V3HdTe55i6I/AAAAAAAAAx0/Rp-q02jcSnEaWMPuQUbKuwpM4i1FGDPWwCKgB/s400/IMG_9780.JPG" width="400" /></a></div>
<br />
<span style="font-family: "verdana" , sans-serif;">I was searching through my food pantry to see what veggies I have as I was preparing a curry for myself. Except for few brinjals and potato the pantry was clear. I love these two veggies but very rarely prepare a combination of them. Though it started out as no choice veg combination I starting loving it.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">The softness of brinjal and mushy potato makes it a wonderful combination. My moms homemade curry powder made it even more better. Though Ive tried this curry powder recipe before and do with the same proportions somehow my moms taste better always. may be she adds some mommy magic inside.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><u><span style="font-family: "verdana" , sans-serif;">Recipe:</span></u></b><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></b><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Brinjal - 4</span><br />
<span style="font-family: "verdana" , sans-serif;">Potato -3</span><br />
<span style="font-family: "verdana" , sans-serif;">onion - 1</span><br />
<span style="font-family: "verdana" , sans-serif;">green chillies - 2</span><br />
<span style="font-family: "verdana" , sans-serif;">salt</span><br />
<span style="font-family: "verdana" , sans-serif;">turmeric - 1/4 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<i><span style="font-family: "verdana" , sans-serif;">seasoning</span></i><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">mustard seeds - 1/2 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">cumin seeds - 1/2 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">channa dal - 1/2 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">curry leaves - 3</span><br />
<span style="font-family: "verdana" , sans-serif;">oil - 1 tbspn</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<i><span style="font-family: "verdana" , sans-serif;">Curry powder:</span></i><br />
<i><span style="font-family: "verdana" , sans-serif;"><br /></span></i>
<i><span style="font-family: "verdana" , sans-serif;">urud dal - 1/2 cup</span></i><br />
<i><span style="font-family: "verdana" , sans-serif;">channa dal - 1/2 cup</span></i><br />
<i><span style="font-family: "verdana" , sans-serif;">coriander seeds - 1 tbspn</span></i><br />
<i><span style="font-family: "verdana" , sans-serif;">cumin seeds - 1 tbspn</span></i><br />
<i><span style="font-family: "verdana" , sans-serif;">cinnamon - 1 stick</span></i><br />
<i><span style="font-family: "verdana" , sans-serif;"><br /></span></i>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><span style="font-family: "verdana" , sans-serif;">Procedure:</span></b><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Cut onions and brinjal into thin long pieces and potato into medium size chunks.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In a wok add oil and once heated add all the seasoning ingredients.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Once mustard seeds splutter add green chillies and fry for half a minute.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">add onions and a pinch of salt and let it fry till the onions turn transluscent.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">add potato and brinjal and little salt and cook with close lid in medium flame for 15 mins.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Once the veggies are almost cooked add the curry powder and saute it well.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">and let it cook for 10 minutes without lid by sauteing it every 5 mins.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add chopped coriander leaves at the end for enhanced flavour.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">You can use any brinjals I used purple brinjals.. green long ones might not be good for this dish as they get mushy very quickly</span></li>
<li><span style="font-family: "verdana" , sans-serif;">This curry can be had with either roti or rice.</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><b>Curry powder procedure:</b></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Dry roast all the ingredients and make fine powder out of it.</span></div>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-51906026374529513412016-07-18T14:41:00.000+05:302016-07-18T14:41:09.555+05:30Bonda<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Vvs3ZC3MT94/V3nUcu18_fI/AAAAAAAAA0o/5S9W8HcEqLEOSLWw6-vcv2WWIHmC-JiZACKgB/s1600/IMG_9919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-Vvs3ZC3MT94/V3nUcu18_fI/AAAAAAAAA0o/5S9W8HcEqLEOSLWw6-vcv2WWIHmC-JiZACKgB/s400/IMG_9919.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">There are numerous snacks in Indian cuisine both delicious and addicitive. The downside though all might not be too healthy. Most of then deep fried and packed with calories but its comfort food and every street is packed with snacks stalls where people throng for a quick evening bite.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">My mom is an expert at making snacks and coming home from school or college we used to have hot snacks awaiting. She has the knack of making something delicious with the available stuff.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Bonda is one suck quickie.. If you have <a href="http://vegcookhouse.blogspot.sg/2016/04/idly-dosa-batter.html" target="_blank">Dosa batter</a> at home then you can make quick bondas. The batter has to be thick .. the base batter before adding water up for dosa.. if its too runny its difficult to prepare.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Just take thick batter add onions chillies and anything else you are interested on and then time to get dirty. Take the batter in hands and try to drop a lump of batter into hot oil. some people use spoon to keep hands clean but whats cooking without using hands.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u><span style="font-family: "verdana" , sans-serif;">Recipe:</span></u></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Dosa batter - 2 cups</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">onion - 1 medium</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">green chilli - 2</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">curry leaves - 5-6</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">salt as needed</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<a href="https://4.bp.blogspot.com/-oeNmUPm6XW0/V3nUct__KAI/AAAAAAAAA0o/FK3X7j_gZzsBnE2nOq10gTdiz2F1LB9eACKgB/s1600/IMG_9915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="320" src="https://4.bp.blogspot.com/-oeNmUPm6XW0/V3nUct__KAI/AAAAAAAAA0o/FK3X7j_gZzsBnE2nOq10gTdiz2F1LB9eACKgB/s320/IMG_9915.JPG" width="240" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;">Procedure:</span></b></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">In a bowl add all ingredients and mix properly.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Take a deep and thick bottomed wok.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">add oil till half of it.. or till the bondas can float.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Take the batter in hand and once the oil is heated try to drop some batter like a tear drop.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Let it fry till golden brown.. keep moving it around to cook on all sides.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Serve with any chutney</span></li>
</ul>
<br />
<div style="text-align: center;">
<br /></div>
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-89594741567980228002016-07-13T12:07:00.000+05:302016-07-13T12:07:26.329+05:30Coriander coconut chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Iykocn5GWrc/V38WTdPDO5I/AAAAAAAAA4I/EfMAXvfA68cJa_biDofu4rqSNQ7omq8fwCKgB/s1600/IMG_9970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-Iykocn5GWrc/V38WTdPDO5I/AAAAAAAAA4I/EfMAXvfA68cJa_biDofu4rqSNQ7omq8fwCKgB/s400/IMG_9970.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">For something so regular in our food like like chutney for everyday breakfast we need varieties to bring a big difference. There is the plain coconut chutney and a coriander twist to it for enhanced flavour.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">We make idly dosa atleast 4-5 times a week sometimes twice a day for breakfast and dinner that eating the same chutney has become too boring. So every new flavour added to the plain chutney is making us more excited to eat our food. For all those who wants a new twist for idly/dosa.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u><span style="font-family: "verdana" , sans-serif;">Recipe:</span></u></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: "verdana" , sans-serif;">chutney</span></i></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">roasted chana dal - 1/2 cup</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">grated coconut - 1 cup</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">coriander leaves chopped - 1/2 cup or take a good handful</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">green chillies - 2</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">salt as per taste - 1/4 tspn</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<i><span style="font-family: "verdana" , sans-serif;">seasoning</span></i><br />
<i><span style="font-family: "verdana" , sans-serif;"><br /></span></i></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">red chillies -2</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">cumin seeds - 1/2 tspn</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">mustard seeds - 1/2 tspn</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">channa dal - 1/2 tspn</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">oil - 1 tbspn</span></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<a href="https://3.bp.blogspot.com/-W3KMli_e-ho/V38WTcOialI/AAAAAAAAA4M/ZTqFwZAp53g_9RXpdcpw44oRYZ7k0qzQgCKgB/s1600/IMG_9971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-W3KMli_e-ho/V38WTcOialI/AAAAAAAAA4M/ZTqFwZAp53g_9RXpdcpw44oRYZ7k0qzQgCKgB/s320/IMG_9971.JPG" width="320" /></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;">Procedure:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">In a food processor add all the chutney ingredients. No need to roast or cook anything.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Dont add water and grind it to a powder.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Now add water as needed around 1/4 cup and grind it well.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Salt can be added as needed and dont make the chutney too thick nor too thin.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Once the chutney is prepared we need to add seasoning /tadka to it.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In a small wok add oil . </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Once oil is heated add all the seasoning ingredients.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Once they start to splutter remove from flame and add to chutney.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Mix it well with the chutney.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">This chutney can be had with any south indin tiffins.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-85465649697833921402016-07-11T09:16:00.000+05:302016-07-11T09:16:07.798+05:30Broccoli paratha<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-mjICxoyUzWw/V2tVofLJYyI/AAAAAAAAAuY/BLyjC_6FvlURZ_LQbNeEdgM3-XdznL41ACKgB/s1600/IMG_9732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-mjICxoyUzWw/V2tVofLJYyI/AAAAAAAAAuY/BLyjC_6FvlURZ_LQbNeEdgM3-XdznL41ACKgB/s400/IMG_9732.JPG" width="400" /></a></div>
<br />
<span style="font-family: "verdana" , sans-serif;">Broccoli is said to be very healthy and yet we eat them very less. I havent found broccoli in abundance in my childhood , now in cities yes but in small towns and villages its almost never seen in India. But as we found this veggie it has been our favourite and we started experimenting and including it with masala into Indian cuisine.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><a href="http://vegcookhouse.blogspot.com/2016/05/broccoli-rice.html" target="_blank">Broccoli rice</a> for adults and porridge for babies <a href="http://vegcookhouse.blogspot.com/2015/07/broccoli-multigrain-porridge.html" target="_blank">Multi gran broccoli porridge</a> and <a href="http://vegcookhouse.blogspot.com/2015/04/broccoli-carrot-porridge.html" target="_blank">broccoli and carrot porridge</a> are few noted here but Ive used extensively for my baby.</span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Another result of our experiments is broccoli paratha. Since we love paratha and try making multiple varieties wanted to try out of box veggies for it.The result is a delicious yet healthy paratha you could never leave.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><u><span style="font-family: "verdana" , sans-serif;">Recipe: </span></u></b><br />
<span style="font-family: "verdana" , sans-serif;"><b><u><br /></u>
Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Wheat flour - 1 cup for 4 parathass</span><br />
<span style="font-family: "verdana" , sans-serif;">salt - 1/2 tspn as per taste</span><br />
<span style="font-family: "verdana" , sans-serif;">chilli powder - 1 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">water for making dough</span><br />
<span style="font-family: "verdana" , sans-serif;">oil for frying.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><i>for stuffing:</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">broccoli - 3/4</span><br />
<span style="font-family: "verdana" , sans-serif;">onion - 1 medium</span><br />
<span style="font-family: "verdana" , sans-serif;">cumin seeds - 1/4 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">garam masala - 1/4 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">coriander powder - 1/4 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">amchur - 1/8 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">chilli powder - 1/2 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">salt as needed - 1/4 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Procedure:</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Take a large bowl and add wheat flour, salt, chilli powder. Make a small well in the flour pour water (around 1/4 cup) and knead it to form a soft dough. Add water as needed. the dough shoudnt be sticky.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">If more water is added then knead it for some time to absorb the water or add flour to balance it.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">cover the dough with a cloth and keep aside.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Clean the broccoli and remove the florets and finely chop it. Or alternatively can grate the broccoli to get fine pieces.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Chop onion finely .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In a wok add 1 tbspn of oil and add cumin seeds.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add onions and salt and fry till translucent.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add broccoli and stir it and cook in low flame with closed lid for 10 minutes. Can alternatively fry it in high flame but make sure you are always there to prevent burning.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">add all the masala powders and mix well.Once cooked keep aside.</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Preparing paratha </span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">divide the dough into 4 balls.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">apply some wheat flour on one ball and flatten it into a small thick circle.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">take 2 spoons of filling broccoli and place it in the middle.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Now close the corners to the center to form a ball.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">apply flour to it and flatten it into parathas.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Prepare all the parathas and keep aside.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Heat the griddle/tawa and put a paratha on it.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">cook it in medium flame till its roasted by flipping it.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">apply oil on both sides while flipping to taste better .</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif;">Parathas can be had with any pickle and curd/yoghurt.</span></div>
</div>
<br />
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-29970602959985241492016-07-08T09:58:00.000+05:302016-07-08T09:58:43.464+05:30Onion Karam Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/--akM5BaS0n0/V3NEqXxewcI/AAAAAAAAAzQ/3tT4Gf1Gau8LGILPkgFnsGL4QpAHhmRRgCKgB/s1600/IMG_9851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/--akM5BaS0n0/V3NEqXxewcI/AAAAAAAAAzQ/3tT4Gf1Gau8LGILPkgFnsGL4QpAHhmRRgCKgB/s400/IMG_9851.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-family: "verdana" , sans-serif;">Karam dosa and karam chutney is quite popular in Rayalaseema region of Andhra. Karam usually means spicy as the name suggests it is quite spicy with lots of chillies on it. Some people accompany it with ghee to reduce the spiciness others love as it is.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Onion Karam chutney can be prepared either with or without tomato, I do both the variations and love without tomato one as its quite spicy.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">This chutney can be had with all south indian breakfast dishes but best serves with dosa. Karam dosa is prepared with this karam chutney.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">This is easiest and quick recipe as we dont need to cook anything just raw chutney.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b><u>Recipe:</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Onion - 2</span><br />
<span style="font-family: "verdana" , sans-serif;">tomato - 1/2 (optional)</span><br />
<span style="font-family: "verdana" , sans-serif;">red chillies - 7</span><br />
<span style="font-family: "verdana" , sans-serif;">tamarind a pinch </span><br />
<span style="font-family: "verdana" , sans-serif;">salt as needed</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Procedure:</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Cut the onions into big pieces and tomato too.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In a mixie add all the ingredients and grind to a paste. </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add water as needed but water from onions should be enough.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">It should not be too smooth.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Instead of red chillies can also use red chilli powder.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Based on the color of chillies the chutney color might change from bright orange to bright red.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">If its too spicy add little tamarind juice and salt.</span></li>
</ul>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-80044670754483432232016-07-07T11:59:00.000+05:302016-07-07T11:59:14.619+05:30Bhindi fry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mffDG50XGsDhKDck3bbyuwwWtRPhvLyuGr9Y2pf3OEhjvly-WNi9LjRJzRIAyz2q6bJ9QLY4x0lg6MMzs097CcGjtrWu32zYx7n_2fJtap5PY6toFgBeUUKJzncYTuFiPcZioSjqSA4/s1600/20140627-103839-38319926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mffDG50XGsDhKDck3bbyuwwWtRPhvLyuGr9Y2pf3OEhjvly-WNi9LjRJzRIAyz2q6bJ9QLY4x0lg6MMzs097CcGjtrWu32zYx7n_2fJtap5PY6toFgBeUUKJzncYTuFiPcZioSjqSA4/s320/20140627-103839-38319926.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<strong>Ingredients:</strong></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Ladys finger - 250 grms<br />
oil - 2 tspn<br />
salt as per taste<br />
seasoning :<br />
cumin seeds - 1/4 tspn<br />
mustard seeds - 1/4 tspn<br />
channa dal - 1/4 tspn<br />
red chilli powder - 1/2 tspn as per taste<br />
turmeric - 1/4 tspn</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
curry powder:<br />
urud dal - 1/2 tspn<br />
channa dal - 1/2 tspn<br />
coriander seeds - 1/2 tspn<br />
pepper - 1/4 tspn<br />
dry coconut (optional) - 2 tbspn</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<strong>procedure :</strong></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
dry roast the curry powder ingredients till aroma comes in. It shud be slightly golden color. make the roasted items into a fine powder and keep aside. this powder can be used later for other curries too.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
wash the ladys finger and cut both the ends. slit into 4 pieces and cut them into half. this will give long thin bhindi.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
In a wok add oil. once oil is heated add cumin seeds, mustard seeds, channa dal once they splutter add the bhindi, salt and fry it . cook with closed lid for 5 mins and with open lid for 5-7 mins. make sure you saute them in between so that it dosent burn. Dont mix it too much it might make the bhindi mushy.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
after its fried add the curry powder, turmeric powder, chilli powder( if reqd) and salt( if needed) and mix it well. fry it for 3 mins so that bhindi is slightly roasted.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
This curry can be used as side dish with rice and roti.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTELdqhNl_xaWwtQeWgYu2MIrkzg14-WFgUoSxbmtCac_C5l9jhGcLnrUTLc9v_2CUVHx6iu08jtXBdLJrKTRYgXB9mzckhpwYzf_k4jqkXnWkzhk1bIKWFA2-hLDu28JV7L2XW-Sp8k/s1600/20140627-103840-38320477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTELdqhNl_xaWwtQeWgYu2MIrkzg14-WFgUoSxbmtCac_C5l9jhGcLnrUTLc9v_2CUVHx6iu08jtXBdLJrKTRYgXB9mzckhpwYzf_k4jqkXnWkzhk1bIKWFA2-hLDu28JV7L2XW-Sp8k/s320/20140627-103840-38320477.jpg" width="320" /></a></div>
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-30560368923210612562016-07-04T12:04:00.000+05:302016-07-04T12:04:07.022+05:30Pulihora /Tamarind Rice (Temple Style)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-4zAb6JLps5Q/V3HdTYfODzI/AAAAAAAAAx0/PIyCWjpaxkIYq6VMw6tV3ZffZsiok-t7gCKgB/s1600/IMG_9752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-4zAb6JLps5Q/V3HdTYfODzI/AAAAAAAAAx0/PIyCWjpaxkIYq6VMw6tV3ZffZsiok-t7gCKgB/s400/IMG_9752.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Pulihora/Puliogare is a traditional south indian dish which is treated as mandatory every festival and anything auspicious. Not sure where and how it started but this dish is treated with utmost respect.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Any temple we go if there is prasadam then it would 90% be pulihora. Every festival we have this dish at home and we never get bored of it. Its tangy taste makes it even more drool worthy.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Its quite easy to prepare but taste differs a lot based on how much tamarind is added. At home though we prepare the tamarind rice but it never gets the taste of temple prasadam. My mom prepares this very good and its comes quite close to how its prepared in temple.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">The basic difference is the tamarind being used. In temple old tamarind is used which is blackish in color . A lot changes on the tamarind used too.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">My moms temple pulihora recipe for all the temple prasadam lovers.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u><span style="font-family: "verdana" , sans-serif;">Recipe: </span></u></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Tamarind - 1/4 cup</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">turmeric - 1/2 tspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Rice - 2 cup</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">water - 4 cups (for rice)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: "verdana" , sans-serif;">for seasoning:</span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">oil - 2 tbspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">green chillies - 3</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">red chillies - 2 (adjust chillies based on spiciness needed)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">curry leaves - 10</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">chana dal - 2 tspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">mustard seeds - 1 tspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">cumin seeds - 1 tspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">split urud dal - 1 tspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">cashews - 3 tbspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">peanuts- 4 tbspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: "verdana" , sans-serif;">Pulihora powder :</span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Sesame seeds - 2 1/2 tspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">coriander seeds - 4 tspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">fenugreek seeds - 2 tspn</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">peppercons (black pepper)- 3 tspn</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;">Procedure:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Wash rice and cook it with twice the water .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Once the rice is cooked keep the lid open and let it cool down. This will help the rice not be too mushy when mixing.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">paralelly can start preparing the tamarind mixture</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Soak tamarind in water for 5 minutes.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">extract tamarind pulp from tamarind .atleast 3 cups of tamarind pulp.</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><br /><i> pulihora powder.</i></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-pILLqHYAP3M/V3HdTVVcbQI/AAAAAAAAAx0/DHBJ5fCTcwIc5pBz6CUIh4eBunRvDP4WACKgB/s1600/IMG_9740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="320" src="https://1.bp.blogspot.com/-pILLqHYAP3M/V3HdTVVcbQI/AAAAAAAAAx0/DHBJ5fCTcwIc5pBz6CUIh4eBunRvDP4WACKgB/s320/IMG_9740.JPG" width="240" /></span></a></div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">Dry roast the ingredients. it should not be completely roasted till the pulses turn almost brownish.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">grind the ingredients to form a smooth powder.</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">slit the green chillies long .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In a wok add oil and once heated add all the seasoning ingredients.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Once the mustard seeds are spluttered and cashews,peanuts are slightly roasted add the tamarind pulp.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add turmeric and salt to the mixture and let it cook for 5 mins.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Now add the pulihora powder. It would be best to add half of powder and check if its spicy before adding the remaining powder.</span></li>
</ul>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"> </span></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-nQgAIiFhfpM/V3HdTQXUVjI/AAAAAAAAAx0/SOlM0rNbRRcFSthpy67si9FwjcwMJ6jkQCKgB/s1600/IMG_9741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-nQgAIiFhfpM/V3HdTQXUVjI/AAAAAAAAAx0/SOlM0rNbRRcFSthpy67si9FwjcwMJ6jkQCKgB/s320/IMG_9741.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Cook till it forms a thick paste or till oil oozes out from the paste.</span></li>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Mix the paste properly without mashing the rice.</span></li>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Add salt if needed and more powder can be added now as per spiciness.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-9613985148802181952016-07-01T14:01:00.000+05:302016-07-01T14:01:21.742+05:30Methi poori<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxGMvRWfwTP-xYnTRoUMfcFzF4kbiOHhWsoGQpz0y5cNJnDwusq_RY1yFSm_8YSQS971QXQhLN9n325dKfyFJr_PakCtLXjTjumXXxOHQvtlB6nRUBG0NSdqlY_0VlVn_v3eXAzVL9DE/s1600/dsc05447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxGMvRWfwTP-xYnTRoUMfcFzF4kbiOHhWsoGQpz0y5cNJnDwusq_RY1yFSm_8YSQS971QXQhLN9n325dKfyFJr_PakCtLXjTjumXXxOHQvtlB6nRUBG0NSdqlY_0VlVn_v3eXAzVL9DE/s320/dsc05447.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #3d596d; font-family: Verdana, sans-serif; font-size: 15px; line-height: 25.5px;">Pooris are always tempting and quite easy to make. To add zing to it we can flavour it up. Methi poori has been my fav recipe and i love methi amongst all leafy vegetables.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #3d596d; font-family: Verdana, sans-serif; font-size: 15px; line-height: 25.5px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #3d596d; font-family: Verdana, sans-serif; font-size: 15px; line-height: 25.5px;"><br /></span></div>
<div style="color: #3d596d; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b></div>
<div style="color: #3d596d; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<span style="font-family: Verdana, sans-serif;">Methi (fenugreek leaves) - 1 bunch</span><br />
<span style="font-family: Verdana, sans-serif;">wheat flour - 2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">salt - 1tbspn</span><br />
<span style="font-family: Verdana, sans-serif;">oil - 2 tbspn ( for dough)</span><br />
<span style="font-family: Verdana, sans-serif;">oil - for frying</span></div>
<div style="color: #3d596d; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<b><span style="font-family: Verdana, sans-serif;">Procedure:</span></b></div>
<div style="color: #3d596d; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<span style="font-family: Verdana, sans-serif;">Chop the methi to fine. Mix the wheat flour and salt. Add the fenugreek leaves and mix well. Make a well in between and add water. slowly mix the dough ( medium composure not too soft). add 2 tbspn oil and mix the dough for 5 mins till soft.</span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFF9GoTkQVX0zIB7D43T6qkQ2S8TXvJ8N4H2G9FCF4J-4-HuvPq-b8z-kI3_MDD5paKSvP1aUZwbSEHHqRt2TACPNJtuAm7Qd012VO5SLTX526nACxnVWbyuo6SN5o9V3utIQY6aYH7g/s1600/dsc05439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFF9GoTkQVX0zIB7D43T6qkQ2S8TXvJ8N4H2G9FCF4J-4-HuvPq-b8z-kI3_MDD5paKSvP1aUZwbSEHHqRt2TACPNJtuAm7Qd012VO5SLTX526nACxnVWbyuo6SN5o9V3utIQY6aYH7g/s320/dsc05439.jpg" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #3d596d; font-family: Verdana, sans-serif; font-size: 15px; line-height: 25.5px;">Make small balls of the dough and roll it with rolling pin into small circles like roti. Heat the tawa(wok) with oil. fry the poori till golden brown. Serve with any curry .though Potato curry is the best side dish.</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvD8gdhCW0K9wGJHZSQ1vJDQeDu2VFFVZMzuHIUcGhY-uthV7mo9KaFi32IioJbw7u0sB74y7dtq4G-HRPT1F46cMMNGD1BqblCVaEKthdNIPvM8uDHPvJXuFKCdcrwvLyBTkcYCT-Po/s1600/dsc05441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvD8gdhCW0K9wGJHZSQ1vJDQeDu2VFFVZMzuHIUcGhY-uthV7mo9KaFi32IioJbw7u0sB74y7dtq4G-HRPT1F46cMMNGD1BqblCVaEKthdNIPvM8uDHPvJXuFKCdcrwvLyBTkcYCT-Po/s320/dsc05441.jpg" width="320" /></a></div>
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-16646350302786812242016-06-29T09:32:00.003+05:302016-06-29T09:32:39.562+05:30Peanut Capsicum Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-WYmKbJRbxLU/V3NEqeFkA8I/AAAAAAAAAzQ/F1E_Jl-LpS0ymq2cfRkcVsiLTFK7i0RIwCKgB/s1600/IMG_9850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-WYmKbJRbxLU/V3NEqeFkA8I/AAAAAAAAAzQ/F1E_Jl-LpS0ymq2cfRkcVsiLTFK7i0RIwCKgB/s400/IMG_9850.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Chutneys have always been an integral part of every south Indian.. Having lots of breakfast dishes which need chutney you always search for something new for dosa /idly everyday. <a href="http://vegcookhouse.blogspot.sg/2015/06/groundnut-chutney.html" target="_blank">Peanut/Groundnut chutney</a> have always been the default chutney we prepare at home along with coconut chutney. I was looking around to prepare something different this time and found this peanut and capsicum combo.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"> I had my inhibitions on how it would turn out as I never tried this combination before but was very happy to catch hold of a delicious dish. A good twist to peanut chutney.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I have used green capsicum for this dish but using red/yellow capsicum should be the same with slight flavour difference for the sweetness of other varieties.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I have tried this chutney with both idly and dosa and it suited both. Can also use it as sidedish for punganalu/kuli paniyaram ,uthappam and the lot.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Recipe:</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Groundnuts - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Capsicum - 1</span><br />
<span style="font-family: Verdana, sans-serif;">red chillies - 5</span><br />
<span style="font-family: Verdana, sans-serif;">cumin seeds - 1 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">ginger grated - 1 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">Salt as needed</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>seasoning:</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;">mustard seeds - 1/4 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">cumin seeds - 1/4 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">chana dal - 1/4 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">curry leaves - 4</span><br />
<span style="font-family: Verdana, sans-serif;">red chillies - 2 broken into half</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">oil</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Procedure:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">In a pan add few drops of oil and add red chillies.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the chillies turn crispy add groundnuts and roast them and keep aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In the same wok add 1/4 tspn of oil and add capsicum.</span></li>
<li><span style="font-family: Verdana, sans-serif;">add little salt and close the lid and cook for 5 mins .</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a mixie jar add groundnuts, chillies, capsicum, ginger, cumin seeds , salt .</span></li>
<li><span style="font-family: Verdana, sans-serif;">Grind them to a paste adding little water as needed. it shoudnt be too runny.</span></li>
<li><span style="font-family: Verdana, sans-serif;">To temper the chutney add 2 tspn of oil in a wok and add all the seasoning ingredients.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the mustard seeds splutter add it to the chutney and mix well.</span></li>
</ul>
<div>
<span style="font-family: Verdana, sans-serif;">I havent tempered the chutney which is fine, but adding it will enhance the flavour.</span></div>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-14179509001361479162016-06-28T18:24:00.001+05:302016-06-28T18:24:18.249+05:30Bread Upma<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-SiYomXmHqeym2-qNphZaW1StA2XJdyjqX21hMDHURsnMnjEZ4iNBZ6zi13XQsrYVJSKbXljJQyzO1WdBFBXAZCFn0HD73b0J56BMn3Q4QPhgZfiHjZ9rVlfJmlWx-1aWZIBpTQDlmA/s1600/dsc05561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-SiYomXmHqeym2-qNphZaW1StA2XJdyjqX21hMDHURsnMnjEZ4iNBZ6zi13XQsrYVJSKbXljJQyzO1WdBFBXAZCFn0HD73b0J56BMn3Q4QPhgZfiHjZ9rVlfJmlWx-1aWZIBpTQDlmA/s400/dsc05561.jpg" width="400" /></a></div>
<br />
<div style="color: #3d596d; font-family: merriweather, georgia, 'times new roman', times, serif; line-height: 25.5px; margin-bottom: 24px;">
<i><span style="font-size: 15px;"> </span>Bread is not just to make sandwiches , can be used in various dishes. Bread upma can be made in two varieties , the dry variety , the wet one. Here's one of those two. It's easy to make , quick and delicious to serve as snacks to kids.</i><br />
<div style="font-size: 15px;">
<b><br /></b></div>
<div style="font-size: 15px;">
<b>Ingredients:</b></div>
</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Bread slices - 8<br />
Onion - 1<br />
potato -1<br />
carrot -1<br />
green chillies - 2<br />
coriander leaves chopped- 2 tbspn<br />
mustard seeds - 1/2 tspn<br />
cumin seeds - 1/2 tspn<br />
channa dal - 1/2 tspn<br />
oil - 1 tbspn<br />
salt - 1/2 tspn<br />
water - 2 cups</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<b>Procedure:</b></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Finely chopp onions.Cut potato and carrot into small pieces. finely chopp green chillies.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Add oil to a wok .after heated add channa dal, cumin seeds and mustard seeds. after the seeds splutter add green chillies and fry for a minute.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Add onions and fry till transluscent. add potato, carrot and salt(as per taste 1/2 tspn).Cook with closed lid for 15 mins. make sure to mix every 5 mins to avoid burning.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Take a bowl and add water. dip a bread slice and squeeze out the water and keep it aside. repeat with all the slices. separate the bread slices with hand .</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
Add the bread to the wok and fry it till mixed properly and cook it for 5 mins with open lid.<br />
Add coriander leaves mix well and cook for a minute.</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px;">
Tasty bread upma can be had as snacks/breakfast.</div>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-1450286225843499522016-06-28T07:35:00.000+05:302016-06-28T07:35:04.908+05:30Mixed Vegetable Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-T3BH7bs_pFU/V2oHMvc-BSI/AAAAAAAAAto/jbloja6ciHEadalEZWguhk3uIxwLQ0_sgCKgB/s1600/IMG_9708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-T3BH7bs_pFU/V2oHMvc-BSI/AAAAAAAAAto/jbloja6ciHEadalEZWguhk3uIxwLQ0_sgCKgB/s400/IMG_9708.JPG" width="400" /></a></div>
<br />
<br />
<br />
<span style="font-family: "verdana" , sans-serif;">I love eating wet/gravy curries either with rice or roti. But few curries are too cumbersome to prepare and take a long time, which is what I dont have in the morning rush hour.</span><br />
<span style="font-family: "verdana" , sans-serif;"> Coconut milk is my best friend here giving all curries a rich flavour and making the curry delicious.</span><br />
<span style="font-family: "verdana" , sans-serif;">So my recipes of gravy curries with coconut milk gravy is very simple and easy to prepare . This recipe uses multiple vegetables but can also try with any vegetable of choice or multiple combinations.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">I prepared this for combination to eat <a href="http://vegcookhouse.blogspot.sg/2016/04/sponge-dosa.html" target="_blank">Sponge Dosa</a> . One might wonder if they are combination at all but it worked beautifully and I would always try sponge dosa with this curry. </span><br />
<span style="font-family: "verdana" , sans-serif;">This curry can also be had with rice/roti/ any dosa.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b><u>Recipe:</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Potato - 2</span><br />
<span style="font-family: "verdana" , sans-serif;">cauliflower - 1/4</span><br />
<span style="font-family: "verdana" , sans-serif;">tomato - 1 big</span><br />
<span style="font-family: "verdana" , sans-serif;">carrot - 1</span><br />
<span style="font-family: "verdana" , sans-serif;">green peas - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">onion - 1</span><br />
<span style="font-family: "verdana" , sans-serif;">green chillies - 2</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">coconut milk - 1/4 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">cashews - 10</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">cumin seeds - 1/4 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">ginger garlic paste - 1 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">garam masala - 1/4 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">coriander powder - 1/2 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">amchur - 1/4 tspn</span><br />
<span style="font-family: "verdana" , sans-serif;">chilli powder - 1/2 tpsn</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">oil - 2 tbspn</span><br />
<span style="font-family: "verdana" , sans-serif;">water as needed for cooking.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Procedure:</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Cut all vegetables into medium sized pieces.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">finely chop green chillies and long slit cut onions.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In a wok add oil and once heated add cumin seeds.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">add cashwes, green chillies and fry it till cashews are roasted.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">add onions and ginger garlic paste and fry till translucent.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add tomatoes and little salt and fry till tomatoes are cooked.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add the remaining vegetables and all the masala powders, salt and fry it.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add water till the vegetables are drowned and cook with close lid in high flame for 15 minutes till they are cooked.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add coconut milk and cook it for another 10 minutes.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Adjust salt or chilli powder as per taste.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Alternative option: add all vegetables ,coconut milk and cook in pressure cooker.</span></li>
</ul>
<br />
<br /></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-27723302455600745452016-06-26T11:53:00.005+05:302016-06-26T12:06:12.554+05:30Sorakaya Pulsukura (Bottle guard gravy curry)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhWBx9SsOPIEaH6m2CeioQMELPGVEQGKvKLtOf8W3Vm6cmnvDFdKRFArE4tg6UHs9NgkZ3hqU5iAkGQftw7FuMwgfkcW5ZfRUTnSxocuBrdLDENpbhS-TL3FcA2uxbEjW5jZE-rOxlBUM/s1600/DSCN1913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhWBx9SsOPIEaH6m2CeioQMELPGVEQGKvKLtOf8W3Vm6cmnvDFdKRFArE4tg6UHs9NgkZ3hqU5iAkGQftw7FuMwgfkcW5ZfRUTnSxocuBrdLDENpbhS-TL3FcA2uxbEjW5jZE-rOxlBUM/s400/DSCN1913.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 16px; line-height: 19.2px;"> </span>Bottle gourd is extremely popular for reducing high blood pressure and keeping heart healthy. It has a lot of vitamins and minerals and extremely popular for weight loss as well.<br />
<br />
This is very simple and easy dish to make especially when very tired . It tastes delicious with both roti and rice.<br />
<br />
This type of puluskura is very popular in Andhra and can be made with other leafy vegetables like gongura &Thotakura (<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: x-small; line-height: 15.6px;">Amaranthus)</span><br />
<br />
<br />
<br />
<span style="background-color: white;"><span style="color: #666666; font-family: "verdana" , sans-serif; font-size: 13px; line-height: 18.2px;"><b><u>Recipe:</u></b></span><br style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2px;" /><span style="color: #666666; font-family: "verdana" , sans-serif; font-size: 13px; line-height: 18.2px;"><br /></span><span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px; line-height: 18.2px;"></span><span style="color: #666666; font-family: "verdana" , sans-serif; font-size: 13px; line-height: 18.2px;"><b>Ingredients:</b></span></span><br />
<b><br /></b>
Bottle gourd (size: medium )<br />
Tomato - 1<br />
Onion - 1 (Big)<br />
Green chillies - 3 big<br />
<br />
Seasoning:<br />
Mustard seeds - 1/2 tspn<br />
Cumin seeds - 1/2 tspn<br />
fenugreek seeds - 1/2 tspn<br />
Split urud dal - 1/2 tspn<br />
Channa dal - 1/2 tspn<br />
Hing (<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; line-height: 15.6px;">Asafoetida)</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; line-height: 15.6px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; line-height: 15.6px;"> Turmeric - a pinch </span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; line-height: 15.6px;"> Oil - 2 tspn</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; line-height: 15.6px;"> Tamarind juice - 2 tspn</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; line-height: 15.6px;"> whole wheat flour - 1 tspn</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; line-height: 15.6px;"><br /></span>
<br />
<div style="text-align: left;">
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: small; line-height: 15.6px;"><b>Procedure :</b></span></div>
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Chop green chillies.</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Cut Bottle gourd and tomato into small pieces</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Chop onions fine and long , so they are visible in the bottle gourd pieces.</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">In a small pressure cooker , add 2 tspn oil. Once heated, add the seasoning ingredients</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Once the mustard seeds splutter , add the chopped onion , a pinch of salt and fry them till transparent.</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Add the tomato pieces and stir </span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Once cooked, Add bottle gourd pieces and add water till the pieces are slightly visible.</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Either put the cooker lid on and wait for one whistle or put a normal plate as a lid and check till it cooks.</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">By the time the pieces cook , take a small bowl, add one tspn of whole wheat flour and water , mix till its a thick liquid.Keep it aside. This liquid is used to thicken the gravy, once the pieces are cooked in the water.</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="line-height: 15.6px;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">By the time the pieces cook ,soak tamarind in water and make a thick juice by pressing tamarind in water.</span></span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Once the pieces are cooked, add tamarind juice ,salt and a pinch of turmeric.</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Mix the gravy and add a tspn of whole wheat flour water to let the gravy thicken.</span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Add coriander leaves or kasuri methi for garnishing </span></span></li>
</ul>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 15.6px;">Can be had with roti or rice .</span></span></li>
</ul>
<br />
<span style="font-size: x-normal;"><br /></span>
<br />
<br />
<br />
<span style="background-color: white;"><span style="color: #073763;"><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.6px; line-height: 18.2px;" /></span></span>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-40899278446475577752016-06-24T13:42:00.002+05:302016-06-24T13:42:41.211+05:30Masala bath upma<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-x8TA9RP8U-w/V2trgqCcLNI/AAAAAAAAAvI/Tep1uRakvnIdaDM5r-k7jXGYcQLRbTpfgCKgB/s1600/IMG_9227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-x8TA9RP8U-w/V2trgqCcLNI/AAAAAAAAAvI/Tep1uRakvnIdaDM5r-k7jXGYcQLRbTpfgCKgB/s400/IMG_9227.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Upma has always been a favourite of mine. There are many of my friends and relatives who hate upma of any kind but my love for it has always lead me to make different varieties of it. The soft texture of sooji upma combined with chutney is mouthwatering.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Its the easiest dish to make when there are sudden guests and the quickest when running against time.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Though upma can be prepared with different main ingredient sooji, broken wheat, vermicelli,poha.. masala bath always works for sooji rava.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Combine it with <a href="http://vegcookhouse.blogspot.sg/2015/06/groundnut-chutney.html" target="_blank">Groundnut Chutney</a> for yummy results.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Recipe:</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sooji - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">onion - 1 medium</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">cinnamon sticks - 1/4 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">garlic - 3 pods</span><br />
<span style="font-family: Verdana, sans-serif;">ginger garlic paste - 1/2 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">green chillies - 2</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>seasoning</i></span><br />
<span style="font-family: Verdana, sans-serif;">mustard seeds - 1/2 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">cumin seeds - 1/2 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">channa dal- 1/2 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">split urud dal - 1/2 tspn</span><br />
<span style="font-family: Verdana, sans-serif;">curry leaves - 5</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">turmeric - a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">cashews - 2 tbspn</span><br />
<span style="font-family: Verdana, sans-serif;">oil - 2 tbspn</span><br />
<span style="font-family: Verdana, sans-serif;">ghee - 1 tbspn</span><br />
<span style="font-family: Verdana, sans-serif;">water 2 1/2 cups</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Procedure:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Peel garlic finely chop it and keep aside. Chop green chillies</span></li>
<li><span style="font-family: Verdana, sans-serif;">Finely chop onion. Can be coarse too but finely chopped one mixes with upma well and gives good taste.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sooji can be roasted as per wish but I never roast it. Roasted sooji will give a good aroma and nice flavour. Dry roast sooji till its almost brown and let it cool down.This is optional.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a wok add oil . Once heated add the seasoning ingredients, cashews, chillies, cinnamon , garlic and fry it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the mustard seeds splutter and cashews are turning brownish add onion and a pinch of salt and fry it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">add ginger garlic paste, turmeric and fry it till onions are almost transluscent.</span></li>
<li><span style="font-family: Verdana, sans-serif;">add water 2 1/2 cups for 1 cup sooji . Add salt as per taste now and let the water come to a boil.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the water is boiled add sooji. Sooji should be added slowly while stirring with spatula so as to avoid any lumps.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once added let it cook in low flame with closed lid for 10 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add ghee now , mix it properly and close the lid and switch off flame.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Let the upma sit for 5 mins as it will cook further.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Can add coriander leaves for garnish.</span></li>
<li><span style="font-family: Verdana, sans-serif;"><br /></span></li>
</ul>
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-29376060144992893052016-06-23T16:12:00.000+05:302016-06-23T16:28:43.845+05:30Spicy Potato curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbak5lehKkPqQUXOyKty_W9bHQQxrzzY2OFe0645v1-RA9v7HAhGxn_EzeLCUxYb4gk2EwXxxNzYZMpVF5Yj28pTWFBACW5Mvv8B1GASts8zQpaLcAZio9rL1vWzJZEDboyuXTEC2Bbh0/s1600/IMG-20150103-WA0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbak5lehKkPqQUXOyKty_W9bHQQxrzzY2OFe0645v1-RA9v7HAhGxn_EzeLCUxYb4gk2EwXxxNzYZMpVF5Yj28pTWFBACW5Mvv8B1GASts8zQpaLcAZio9rL1vWzJZEDboyuXTEC2Bbh0/s400/IMG-20150103-WA0015.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; line-height: 26px; margin-bottom: 1.5em; vertical-align: baseline;">
<span style="letter-spacing: -0.7px;"><br /></span>
<span style="letter-spacing: -0.7px;"><br /></span>
<span style="letter-spacing: -0.7px;">Ingredients:</span></div>
<div style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; line-height: 26px; margin-bottom: 1.5em; text-align: left; vertical-align: baseline;">
potatoes – 1/4 kg (around 3-4)<br />
onions - 2 medium<br />
salt<br />
chillies - 6 (for spicy)<span style="letter-spacing: -0.7px;"> </span><br />
<span style="letter-spacing: -0.7px;">ginger - just a small piece about 1/2 inch </span><br />
<span style="letter-spacing: -0.7px;">kasuri methi or corriander - for garnishing</span><br />
<span style="letter-spacing: -0.7px;">cumin seeds</span><br />
<span style="letter-spacing: -0.7px;">mustard seeds.</span><br />
<span style="letter-spacing: -0.7px;">Turmeric </span><br />
<span style="letter-spacing: -0.7px;">Asafoetida (Hing)</span><br />
<span style="letter-spacing: -0.7px;">oil – 1-2 tbspn</span><br />
<br /></div>
<div style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; line-height: 26px; margin-bottom: 1.5em; vertical-align: baseline;">
procedure:</div>
<div style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; line-height: 26px; margin-bottom: 1.5em; vertical-align: baseline;">
1. wash the potatoes and boil them till fully boiled. Don't boil in pressure cooker the potatoes might become soft . Boil it separately on stove.<br />
<br />
2. Chop the onions into fine pieces.<br />
<br />
3. mash the ginger and chillies in a small mortar and pestle.</div>
<div style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; line-height: 26px; margin-bottom: 1.5em; vertical-align: baseline;">
4.Once cooled , peel the potatoes and cut them into medium sized pieces (around 16 pieces per potato)</div>
<div style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; line-height: 26px; margin-bottom: 1.5em; vertical-align: baseline;">
5. in a wok add oil and add cumin , mustard seeds and a pinch of hing. Af<span style="letter-spacing: -0.7px;">ter it splutters add the finely chopped onions and fry till they turn transparent. Add a pinch of turmeric for good color.</span><br />
<span style="letter-spacing: -0.7px;"><br /></span>
<span style="letter-spacing: -0.7px;"> 6. Then add boiled potato pieces and the chill-ginger paste. Stir the potatoes to mix the chilli- ginger paste well into them ,by keeping the stove in low flame. </span><br />
<span style="letter-spacing: -0.7px;"><br /></span>
<span style="letter-spacing: -0.7px;">7. once its properly mixed , add salt and garnish with corriander or kasuri methi .</span></div>
<div style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; line-height: 26px; margin-bottom: 1.5em; vertical-align: baseline;">
<span style="letter-spacing: -0.7px;">This can be had as dry curry with any rice or roti.</span></div>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0tag:blogger.com,1999:blog-7143404446726148711.post-43435861908247715832016-05-30T11:47:00.000+05:302016-05-30T11:47:52.748+05:30beerakaya pappu koora /Ridge gourd curry with lentils<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCYE9OtXbCSy97TpOUuU6xCoHiNXkasox_QjpgQGXnC9qLaPjq7ApnG4IMnGcuhXS_Z-GkyjiporMVaYCL5nGHY674nx_Y_EF0Qbm-3IKSLTGZXhVhELwZN4CQDbEDoOsWPPBjjhT8wk/s1600/20140710-113105-41465571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCYE9OtXbCSy97TpOUuU6xCoHiNXkasox_QjpgQGXnC9qLaPjq7ApnG4IMnGcuhXS_Z-GkyjiporMVaYCL5nGHY674nx_Y_EF0Qbm-3IKSLTGZXhVhELwZN4CQDbEDoOsWPPBjjhT8wk/s320/20140710-113105-41465571.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Ridge gourd has so many curries to its name yet very few people use it in their daily cooking. Its easy to cook and has very cooling effect on the body and can be given to young kids and toddlers too.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">This is a very simple and easy dish to prepare especially when you are running to work and need to cook something. It takes great with both roti and rice making it even better.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">This mode of cooking pappu koora or curry with lentils is popular in andhra and tamilnadu. This variety recipe can be made with other vegetables like cauliflower and cabbage. </span></div>
<br />
<br />
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<b>Ingredients:</b></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
ridge gourd- 1<br />
channa dal - 1/4 cup<br />
onion -1 big<br />
salt<br />
turmeric powder a pinch<br />
chilli powder - 1/4 tspn<br />
<br />
<i>Seasoning:</i><br />
green chillies<br />
mustard seeds<br />
cumin seeds</div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<b>Procedure:</b></div>
<div style="color: #3d596d; font-family: Merriweather, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 25.5px; margin-bottom: 24px;">
<br />
<ol style="text-align: left;">
<li>Peel and cut the ridge gourd into small pieces .</li>
<li>Peel the onion and chop roughly.</li>
<li> Add beerakaya ,channa dal , onion and turmeric and cook in pressure cooker for 3 whistles.</li>
<li>Alternatively this can be cooked with water on high flame in a wok but it might take more time to cook around 20 minutes atleast.</li>
<li>Once the vegetables are cooked keep aside and let it cool.</li>
<li>Add oil in wok and add seasoning and put this beerakaya mixture and mix well.cook for 10 mins on medium flame.</li>
<li>Add salt as need and use chilli powder is spiciness is not sufficient.</li>
<li>this is good to eat with roti or rice.</li>
</ol>
</div>
</div>
simplyvegchefhttp://www.blogger.com/profile/09732809332167377671noreply@blogger.com0