tag:blogger.com,1999:blog-35213207102110771572024-03-13T09:18:05.581+04:00khatta meetha theekakitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.comBlogger266125tag:blogger.com,1999:blog-3521320710211077157.post-36105641933580251012015-08-11T20:04:00.001+04:002015-08-11T20:04:31.567+04:00Pavakka kuzhambu /Karela sambar<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2yZCVuym2FkL-NFFzk_11pTHvyme9lDfuR0mZ1qa_CG5ZwUEgLC839BLDZIL0CS-4KaE_m4EIDxTKyHatOratg7Rl9xyjMsjL_KTl7ehD1p8_PHUQhY4W6gG9pvzfvq5j8u1WU5gTlPK/s1600/IMG_0874%255B4%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2yZCVuym2FkL-NFFzk_11pTHvyme9lDfuR0mZ1qa_CG5ZwUEgLC839BLDZIL0CS-4KaE_m4EIDxTKyHatOratg7Rl9xyjMsjL_KTl7ehD1p8_PHUQhY4W6gG9pvzfvq5j8u1WU5gTlPK/s320/IMG_0874%255B4%255D.JPG" width="320" /></a></div>
<b>Ingredients:</b><br />
<b><br /></b>
Pavakka (karela) - 2-3 medium size<br />
<br />
Chick peas (kabuli channa) - 1/4 cup<br />
<br />
Tamarind - lemon size.<br />
<br />
Haldi powder - 1/4 tsp<br />
<br />
Salt as required<br />
<br />
Chana dal - 2 tsps<br />
<br />
Curry leaves - few<br />
<br />
Coriander leaves for garnishing.<br />
<br />
Black pepper corns - 1 tsp<br />
<br />
Fresh grated coconut<br />
<br />
<b>To roast and grind:</b><br />
<b><br /></b>
Urad dal - 2 tsps<br />
<br />
Dry red chillies - 7-8<br />
<br />
<b>For seasoning:</b><br />
<b><br /></b>
Ghee - 1 tsp<br />
<br />
Urad dal - 1 tsp<br />
<br />
Hing - a pinch.<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Wash and cut the pavakka to small pieces<br />
<br />
Soak the chick peas over night and pressure cook the next day.<br />
<br />
Make tamarind water extract.<br />
<br />
Add the pavakkai pieces, chana dal, salt, haldi powder, curry leaves and boil.<br />
<br />
Add the cooked chick peas and boil.<br />
<br />
In a wet grinder add roasted urad dal, dry red chillies, few curry leaves, black pepper and grated coconut with little water.<br />
<br />
Pour the ground paste over the boiling kuzhambu and mix nicely and boil for 5 mins.<br />
<br />
Garnish with coriander leaves.<br />
<br />
The pavakkai kuzhambu is hot and ready to be had with plain rice and some poriyal and papad..<br />
<br />
<br />
<br />
<br /></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com24tag:blogger.com,1999:blog-3521320710211077157.post-18467114582866551522015-07-22T20:54:00.000+04:002015-07-22T20:54:00.156+04:00Coriander leaves chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OdLsn88-XlJB3Z0AUtCrXNLs0TW6Ff1M7j0Yl8XvGH_Bhzm6w5ktPwrEB92R_IqcBVxXueDKQl5iEJoIZ4C93O-c21M7ZUXcURxmK9zV-56i8lXYj0c3jO45pZ3L4ONHuaOeJpGPdZGy/s1600/IMG_0870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OdLsn88-XlJB3Z0AUtCrXNLs0TW6Ff1M7j0Yl8XvGH_Bhzm6w5ktPwrEB92R_IqcBVxXueDKQl5iEJoIZ4C93O-c21M7ZUXcURxmK9zV-56i8lXYj0c3jO45pZ3L4ONHuaOeJpGPdZGy/s320/IMG_0870.JPG" width="320" /></a></div>
<b>Ingredients:</b><br />
<b><br /></b>
Coriander leaves - 1 bunch<br />
<br />
Green chillies - 6-7<br />
<br />
Onion -1 cut into pieces<br />
<br />
Garlic flakes - 3<br />
<br />
Almonds - 3-4<br />
<br />
Raw mango - 1 small (optional)<br />
<br />
Salt as required<br />
<br />
<b>Method:</b><br />
<br />
Put all the items in a wet grinder and grind with little water.<br />
<br />
The coriander leaves chutney is ready in a jiffy.<br />
<br />
This chutney can be used as a dip for bhajiyas, pakodas and even applied on bread for sandwich.</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com11tag:blogger.com,1999:blog-3521320710211077157.post-87613752666328254732015-04-06T19:44:00.001+04:002015-04-06T19:44:09.692+04:00Kothimbir Vadi a Maharashtrian snack<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
<b><br /></b>
Besan - 1 cup<br />
<br />
Coriander leaves chopped<br />
<br />
Water -1 cup<br />
<br />
Rice flour - 1 tblsp<br />
<br />
Ginger- chilli paste - 1/2 Tblsp<br />
<br />
Sesame seeds - 1 tsp<br />
<br />
Haldi powder - 1/4 tsp<br />
<br />
Garam Masala - 1/2 tsp<br />
<br />
Hing - a pinch<br />
<br />
Oil<br />
<br />
Salt as required<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Mix and combine together coriander leaves, besan, haldi powder, ginger-chilli paste garam masala<br />
hing Rice flour sesame seeds and 2tsp oil.<br />
<br />
Add water and make a thick batter.<br />
<br />
Pour the batter on a greased plate and steam cook in a pressure cooker for 20-25 mins.<br />
<br />
After it is cooked let it cool<br />
<br />
Now cut into squares and deep fry the vadis in medium hot oil till brown.<br />
<br />
The crispy kothimbir vadis are ready to be had with a hot cup of tea or with tomato ketchup.</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com10tag:blogger.com,1999:blog-3521320710211077157.post-80503698917593398652015-03-04T19:48:00.001+04:002015-03-04T19:48:37.772+04:00Mullangi Kootu /Radish Kootu<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong>Ingredients:</strong><br />
<strong></strong><br />
Mullangi /Radish - 2 medium size<br />
<br />
Chana Dal - 2 Tblsps<br />
<br />
Moong Dal - 3 Tblsps<br />
<br />
Curry leaves - few<br />
<br />
Haldi powder - 1/4 tsp<br />
<br />
Jeera - 2 tsps.<br />
<br />
<strong>For grinding to paste:</strong><br />
<strong></strong><br />
Jeera - 2 tsps.<br />
<br />
Green chillies - 3-4<br />
<br />
Grated fresh coconut - 1 1/2 tblsps<br />
<br />
<strong>Seasoning:</strong><br />
<strong></strong><br />
Urad dal -- 1 tsp<br />
<br />
Mustard seeds - 1/2 tsp<br />
<br />
Hing - a pinch<br />
<br />
Ghee - 1 tsp<br />
<br />
<strong>Method:</strong><br />
<strong></strong><br />
Take the radish and peel the skin with a peeler and cut into small pieces.<br />
<br />
Wash nicely and take a vessel and put the radish pieces .<br />
<br />
Put Chana dal Moong dal and Jeera and mix nicely with the radish pieces.<br />
<br />
Pour water in the vessel and pressure cook in the cooke for 15-20 mins.<br />
<br />
Take a wet grinder and grind the jeera green chillies and coconut into a fine paste.<br />
<br />
Now remove the cooked radish mixture from the cooker.<br />
<br />
Add the ground paste curry leaves and salt an mix nicely.<br />
<br />
Keep the kootu on the flame for 5 mins and stir nicely.<br />
<br />
Garnish with coriander leaves and season in ghee urad dal, mustard seeds and hing.<br />
<br />
Now pour the seasoning on the kootu and mix.<br />
<br />
The Radish kootu is hot and ready to eat.<br />
<br />
You can have this kootu with Chapathi ,rice with a few dollops of ghee.<br />
<br />
</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com8tag:blogger.com,1999:blog-3521320710211077157.post-4326619730855318352015-02-12T19:13:00.002+04:002015-02-12T19:13:51.048+04:00Brocolli Parupu Usili<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTi2Kl2R26Ks3WKySiLHD61PNqaHYQniNwLnOb64rxPaFIAZvhA_hEm55ZoZmgdTBkFOw7KcqXQNBxDR56ybee6UcADKNt48vOB77eVWY49v7VOiI94lydPq8NhOcC_7bQOGWg9XTmaQmX/s1600/IMG_0841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTi2Kl2R26Ks3WKySiLHD61PNqaHYQniNwLnOb64rxPaFIAZvhA_hEm55ZoZmgdTBkFOw7KcqXQNBxDR56ybee6UcADKNt48vOB77eVWY49v7VOiI94lydPq8NhOcC_7bQOGWg9XTmaQmX/s1600/IMG_0841.JPG" height="240" width="320" /></a></div>
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<strong>Ingredients:</strong><br />
<strong></strong><br />
Brocolli - 1 medium size<br />
<br />
Chana dal - 1/2 measure<br />
<br />
Toor dal - 1/2 measure<br />
<br />
Sesame Oil<br />
<br />
Urad dal - 1 tsp<br />
<br />
Mustard seeds - 1 tsp<br />
<br />
Salt as required<br />
<br />
Hing - a pinch<br />
<br />
<strong>Method:</strong><br />
<strong></strong><br />
Cut the broccoli florets to small pieces and wash nicely.<br />
<br />
Soak the Dals for 1/2 an hour in water.<br />
<br />
Take a Kadai and season in 3 tsps. Sesame oil mustard seeds, urad dal and hing.<br />
<br />
Put the cut broccoli pieces add salt and stir nicely.<br />
<br />
Cook the broccoli on medium heat.<br />
<br />
Drain water from the soaked dals and put in a wet grinder and grind to a paste.<br />
<br />
Now you can either steam the paste in a microwave bowl in the microwave oven for 4 mins.<br />
<br />
Alternatively you pour the batter by greasing the idli plates and keep in the cooker<br />
<br />
for 20 mins.<br />
<br />
Take a kadai and crumble the dal batter to small bits and stir by adding sufficient<br />
<br />
sesame oil.<br />
<br />
Now add the cooked broccoli to the dal mixture and mix nicely.<br />
<br />
Keep stirring for 5 mins till every thing blends well and cooks well.<br />
<br />
The broccoli parupu usili is ready to be had with mor kuzhambu or any choice of yours.<br />
<br />
Transfer the parupu usili into a bowl and keep ready for use<br />
<br />
</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com8tag:blogger.com,1999:blog-3521320710211077157.post-43122467865197653212014-09-24T19:02:00.000+04:002014-09-24T19:02:04.509+04:00Lapsee adai /Daliya adai /broken wheat adai<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong>Ingredients:</strong></div>
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Lapsee -1tumbler</div>
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</div>
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Chana dal - 1fistful</div>
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</div>
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Toor dal - 1 fistful</div>
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</div>
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Moong dal - 1 fistful</div>
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</div>
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Urad dal - 1 fistful</div>
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</div>
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All the dals together 1 tumbler equal to lapsee measure</div>
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</div>
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Red chillies - 7-8</div>
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</div>
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Hing - less than a quarter tsp</div>
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</div>
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Salt - as required</div>
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</div>
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You can add curry leaves</div>
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</div>
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You can add cut cabbage pieces, onion pieces etc.</div>
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</div>
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<strong>Method:</strong></div>
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<strong></strong> </div>
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Wash the daliya and the dals separately and soak them together in water for 1 hour.</div>
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</div>
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Drain the water and in a wet grinder put the soaked daliya and dals and add water and</div>
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</div>
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grind into a coarse batter along with the red chillies.</div>
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</div>
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After grinding the batter transfer to a vessel add salt and hing and mix nicely.</div>
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</div>
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You can make this adai after grinding instantly.</div>
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</div>
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Take a dosa pan grease it with oil and pour 1big hollow spoon spread it</div>
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</div>
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and add 1 tsp oil around it and let it cook.After one side is cooked,</div>
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</div>
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flip it on the other side and cook.........................................................</div>
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</div>
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The daliya adai is hot and ready to be had with molaga podi or any chutney of your choice.</div>
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</div>
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This is a very healthy adai. </div>
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</div>
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kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com30tag:blogger.com,1999:blog-3521320710211077157.post-50737871636899276802014-09-13T17:45:00.000+04:002014-09-13T17:45:29.706+04:00pavakai mor kuzhambu /karela kadhi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7tqXjhTcVRGRwTM2bpLoIr6aEAUtGRQ1PGMBl55M1eFMAC0rqoOL_c47MCSzg0DBOjMVRhSEgGQcZPLvvZ6XAXTdLDYc5rODQzdxJzlgpWrWJ_SgZxgoyAnCgUsKPZh1VsixRGiwO9Eq/s1600/IMG_0827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7tqXjhTcVRGRwTM2bpLoIr6aEAUtGRQ1PGMBl55M1eFMAC0rqoOL_c47MCSzg0DBOjMVRhSEgGQcZPLvvZ6XAXTdLDYc5rODQzdxJzlgpWrWJ_SgZxgoyAnCgUsKPZh1VsixRGiwO9Eq/s1600/IMG_0827.JPG" height="240" width="320" /></a></div>
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<strong>Ingredients:</strong><br />
Pavakai /Karela /bittergourd - 1 medium<br />
<br />
Yogurt - 1 cup<br />
<br />
Grated fresh coconut - 1 Tblsp<br />
<br />
Jeera - 1 tsp<br />
<br />
Greeen chillies - 5-6<br />
<br />
Curry leaves - few<br />
<br />
Haldi powder - 1/4 tsp<br />
<br />
Mustard seeds - 3/4 tsp<br />
<br />
<strong>Method:</strong><br />
<strong></strong><br />
Cut the karela into thin round slices.<br />
<br />
Either fry them in oil or steam cook them in the microwave oven for 3-4 mins.<br />
<br />
Take a wet grinder and grind the coconut, green chillies and jeera to a paste.<br />
<br />
Take the cooked karela round pieces and put in a vessel.<br />
<br />
Add the ground masala on top and mix nicely.<br />
<br />
Dilute the curd nicely and add with karela mixture and mix nicely.<br />
<br />
Add salt , curry leaves, haldi powder and mix nicely.<br />
<br />
Keep this liquid mixture on the gas and boil 2-3 mins till the froth comes up.<br />
<br />
Now off the flame quickly so that the mixture should not curdle.<br />
<br />
Season in little oil mustard seeds and pour on the mor kuzhambu / kadhi.<br />
<br />
T he pavakkai mor kuzhambu /karela kadhi is ready to be had with any curry<br />
of your choice like parupu usili or even with fried applams.<br />
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kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com12tag:blogger.com,1999:blog-3521320710211077157.post-50765565025267415202013-12-31T10:32:00.001+04:002014-01-02T22:16:27.735+04:00Brown basmati brocolli rice.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTDk4KJGGM2nMAwYKDFKlz4EG_XnnLeLXIkhlCZBaYThmj9rKanUO-TivpsTduiqD7Ub9L2PT1qCSqq4CGssTJ5NprC9G6A7m5virjet1Err4qMBQjOh0zXcPJSUKEeF6YdAaoi9pIJne/s1600/IMG_0824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTDk4KJGGM2nMAwYKDFKlz4EG_XnnLeLXIkhlCZBaYThmj9rKanUO-TivpsTduiqD7Ub9L2PT1qCSqq4CGssTJ5NprC9G6A7m5virjet1Err4qMBQjOh0zXcPJSUKEeF6YdAaoi9pIJne/s320/IMG_0824.JPG" width="320" /></a></div>
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<br /></div>
<b>Ingredients:</b><br />
<br />
Brown basmati rice - 1 measure<br />
<br />
Brcolli - 1 bunch medium<br />
<br />
Green chillies - 2-3 cut into small bits<br />
<br />
Garlic flakes - 4-5<br />
<br />
Onion - 1<br />
<br />
Salt as required<br />
<br />
Oil<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Wash the brown basmati rice thoroughly.<br />
<br />
Cook the rice with 2 measures of water on the gas<br />
<br />
Cut the brocolli florets small and wash nicely.<br />
<br />
Cut the Onion into thin slices.<br />
<br />
Cut the garlic flakes into small pieces and the green chillies into small pieces.<br />
<br />
Take a kadai pour some oil and put the onion pieces garlic pieces and green chillies.<br />
<br />
Saute the items nicely.<br />
<br />
Add the brocolli florets salt and mix nicely.<br />
<br />
Cook on a medium flame and let the brocolli be crunchy<br />
<br />
After the rice is cooked, mix the rice with the brocolli mixture nicely.<br />
<br />
Stir the brocolli rice for 5 minutes.<br />
<br />
The brown basmati brocolli rice is ready<br />
<br />
.<br />
<br />
<br />
<b><br /></b></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com32tag:blogger.com,1999:blog-3521320710211077157.post-2454508321358295322013-12-15T10:17:00.001+04:002013-12-15T22:30:34.013+04:00Mangai-inji /Raw mangoginger pickle.<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
<b><br /></b>
Manga inji /Raw mango-ginger - 5-6 big pieces<br />
<br />
Green chillies - 3-4<br />
<br />
Lemon - 2 small<br />
<br />
Salt as required<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Peel the skin of the mango-ginger and cut into small bits and wash nicely.<br />
<br />
Put the pieces in a bowl.<br />
<br />
Cut green chillies into small pieces and add.<br />
<br />
Add salt and mix nicely.<br />
<br />
Squeeze the juice of 2 lemons and mix nicely.<br />
<br />
The Manga-inji / Ginger-mango pickle is ready in a jiffy.<br />
<br />
This instant pickle goes well with Curd rice.</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com17tag:blogger.com,1999:blog-3521320710211077157.post-5039626341253122292013-10-27T18:51:00.000+04:002013-10-28T18:53:08.918+04:00Parupu Urundai puli kuzhambu/ Lentil balls in tamarind gravy.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYPfNKWlGZe29tjtx_5DGGJX4kuylwQJR7Lm9jFrEq1i4l31DDXEeyupN8vKorztRs0YD9KPi9ew9SC8kPj6QcnaRHiY6LUEt5xm7f7cOptZqG1cAdEnYSLlAm8rTQnuq5cLN8bQ6Ltum/s1600/IMG_0818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYPfNKWlGZe29tjtx_5DGGJX4kuylwQJR7Lm9jFrEq1i4l31DDXEeyupN8vKorztRs0YD9KPi9ew9SC8kPj6QcnaRHiY6LUEt5xm7f7cOptZqG1cAdEnYSLlAm8rTQnuq5cLN8bQ6Ltum/s320/IMG_0818.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBFh8fZrmm89woWOD17jjL8ysjjWgCXbfgKDCdSowsAKLZRIK3VnKBCH3vkXhYvBatLlEEwVcd9zu-LZ0RuHIejV2iW-M313qGoeRNrdtY1BQzsaX2qX4uIpCX_oO-gXbWit7ubBYrY6i/s1600/IMG_0819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBFh8fZrmm89woWOD17jjL8ysjjWgCXbfgKDCdSowsAKLZRIK3VnKBCH3vkXhYvBatLlEEwVcd9zu-LZ0RuHIejV2iW-M313qGoeRNrdtY1BQzsaX2qX4uIpCX_oO-gXbWit7ubBYrY6i/s320/IMG_0819.JPG" width="320" /></a></div>
<b>Ingredients:</b><br />
<b><br /></b>
Chana dal - 1/2 cup<br />
<br />
Toor dal - 1/2 cup<br />
<br />
Tamarind - 1 medium lemon size<br />
<br />
Sambar powder - 3-4 tsps<br />
<br />
Haldi powder - 1/4 tsp<br />
<br />
Hing - 1/4 tsp<br />
<br />
Curry leaves - few<br />
<br />
Coriander leaves for garnishing<br />
<br />
Salt as required<br />
<br />
Mustard seeds - 1 tsp<br />
<br />
Dry red chillies - 7-8<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Soak the Chana and Toor dals together for 1 hour<br />
<br />
Soak the tamarind in water and make a thick extract.<br />
<br />
Place the tamarind liquid on the gas.<br />
<br />
Add salt, sambar powder, hing, haldi powder and curry leaves and allow to boil.<br />
<br />
Grind the soaked dals in a wet grinder along with dry red chillies to a paste.<br />
<br />
Take a kadai and pour sufficient oil season with mustard seeds and pour the ground paste on it.<br />
<br />
Now keep stirring the paste nicely till it becomes a little thick and dry.<br />
<br />
After the paste is cooked and becomes thick, put off the gas.<br />
<br />
When the paste is luke warm take little rice flour in your palm and make balls of the paste.<br />
<br />
When you have finished making all the balls, put them on a plate and steam in the cooker<br />
for 20 minutes<br />
<br />
In the meanwhile let the kuzhambu become thick.<br />
<br />
Remove the solid balls from the cooker plate and drop one by one into the kuzhambu.<br />
<br />
Now garnish with coriander leaves and season with mustard seeds.<br />
<br />
The Parupu urundai kuzhambu is hot and ready to be had with any side dish.<br />
<br />
You can either make a simple curry or raita or papad and have this yummy kuzhambu with hot rice<br />
<br />
The parupu urundai can be had even by itself it tastes wonderful.<br />
<br />
<br /></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com16tag:blogger.com,1999:blog-3521320710211077157.post-82872267367504998412013-08-31T09:44:00.001+04:002013-08-31T09:44:10.384+04:00Mulangi Parupu Usli /Radish Parupu Usili<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dGCkKmStB6ccvHJiR5VTdf3HFYB4GEqb0mGpKiz8HjutKe1Y90J1K-xCbO1mf5agiSCUjT8Em2dkIOt2CfAX-8dlVEd9tjkRFAzlZRudNeRGKluEG38f2XR-ErB9oBzF3XvgkvJiq9G6/s1600/IMG_0817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dGCkKmStB6ccvHJiR5VTdf3HFYB4GEqb0mGpKiz8HjutKe1Y90J1K-xCbO1mf5agiSCUjT8Em2dkIOt2CfAX-8dlVEd9tjkRFAzlZRudNeRGKluEG38f2XR-ErB9oBzF3XvgkvJiq9G6/s320/IMG_0817.JPG" width="320" /></a></div>
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<b>Ingredients:</b><br />
<b><br /></b>
Mulangi (Radish) - 2 big<br />
<br />
Tur Dal - 1/2 cup<br />
<br />
Chana Dal - 1/2 cup<br />
<br />
Mustard seeds - 1/2 tsp<br />
<br />
Urad dal - 1/2 tsp<br />
<br />
Dry Red chillies - 7-8<br />
<br />
Hing - 1/4 tsp<br />
<br />
Salt as required<br />
<br />
Oil<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Take 2 long Mulangi (Radish) peel the skin and cut into small pieces.<br />
<br />
Wash the mulangi pieces and keep aside.<br />
<br />
Soak the Toor dal and Chana dal in water for 1 hour.<br />
<br />
Wet grind the Dals along with the Dry red chillies and hing to a paste.<br />
<br />
Take a kadai and season in oil mustard seeds, Urad dal and hing.<br />
<br />
Add the Mulangi (Radish) pieces and cook nicely by closing the lid.<br />
<br />
After the Radish is cooked remove and transfer to a plate.<br />
<br />
In the same kadai pour sufficient oil and put the paste.<br />
<br />
Stir fry the Dal paste nicely with a flat spoon.<br />
<br />
After the Dal paste has been cooked nicely, add the mulangi pieces.<br />
<br />
Cook and mix nicely the Mulangi and dal paste nicely.<br />
<br />
Now transfer the parupu Usli to a container.<br />
<br />
The Mulangi (Radish) Parupu Usili is ready.<br />
<br />
You can have this parupu Usili with mor kuzhambu rice ,Rasam rice , or Sambar rice as a side dish.<br />
<br />
<br />
<br />
<br /></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com38tag:blogger.com,1999:blog-3521320710211077157.post-75647689734977974732013-08-08T19:06:00.002+04:002013-08-08T19:06:50.937+04:00Semiya payasam /Vermicilli kheer<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv9O35hAbFLF1DhbklZJQ7MqKU6H8-73xjV8M-mHGtvQwg_T-8LVgpLCr-Y4q1HYUeFZRDHioQ_ouhPmuSIsbEcw9BoZDH3nype_0Njh25VQRFyrL2pv7vLhh7z7AQZPa5uOCwE3h2f6b/s1600/IMG_0815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv9O35hAbFLF1DhbklZJQ7MqKU6H8-73xjV8M-mHGtvQwg_T-8LVgpLCr-Y4q1HYUeFZRDHioQ_ouhPmuSIsbEcw9BoZDH3nype_0Njh25VQRFyrL2pv7vLhh7z7AQZPa5uOCwE3h2f6b/s320/IMG_0815.JPG" width="320" /></a></div>
<b>Ingredients:</b><br />
<b><br /></b>
Semiya (Vermicilli) - 1/4 packet<br />
<br />
Milk - 1 litre<br />
<br />
Sugar - 3-4 Tblsps<br />
<br />
Cashew nuts (broken) - 10<br />
<br />
Kismis (dry grapes) - few<br />
<br />
Ghee - 2 -3 tsps<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Take a kadai and add little ghee and roast the semiya.<br />
<br />
Take a vessel and pour milk and boil nicely.<br />
<br />
Put the roasted semiya and stir nicely.<br />
<br />
Add the sugar and mix nicely.<br />
<br />
After the semiya is cooked nicely in the milk put off the gas.<br />
<br />
Take kadai and ad ghee and roast the cashew nuts and dry grapes.<br />
<br />
Pour the roasted items in the payasam.<br />
<br />
The semiya (vermicilli ) payasam ( kheer) is hot and ready to be had.<br />
<br />
<b>Note: </b>When the heat reduces the payasam tends to thicken. You can add hot milk and dilute it before serving .<br />
<br />
<br /></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com23tag:blogger.com,1999:blog-3521320710211077157.post-6751874778216109072013-07-30T09:58:00.003+04:002013-07-30T09:58:58.530+04:00Karuvepallai thogaiyal / Curry leaves chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCrMQF3HBLYLzB2KM3t-DHlaCQ8ysXKzdcpxOvxEt4jssKCpxsMXx9y4gueRS5rLNbPkLaek6bJg-ROfI3l5ozz5ulfZDhfpICDBSTS26o1YjvOU6R77xnGnxLU-n7BIA4F24M1syyM3v/s1600/IMG_0813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCrMQF3HBLYLzB2KM3t-DHlaCQ8ysXKzdcpxOvxEt4jssKCpxsMXx9y4gueRS5rLNbPkLaek6bJg-ROfI3l5ozz5ulfZDhfpICDBSTS26o1YjvOU6R77xnGnxLU-n7BIA4F24M1syyM3v/s320/IMG_0813.JPG" width="320" /></a></div>
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<b>Ingredients:</b><br />
<b><br /></b>
Fresh curry leaves - a small bunch<br />
<br />
Urad dal - 1 Tblsp<br />
<br />
Black pepper corns - 10<br />
<br />
Ginger - 1 piece<br />
<br />
Tamarind - 1 small lemon size<br />
<br />
Salt as required<br />
<br />
Fresh coconut - (optional)<br />
<br />
Dry red chillies - 4-5<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Take a kadai and add urad dal, peppercorns and dry red chillies and roast to golden brown.<br />
<br />
Take a wet mixer grinder and add the roasted items, ginger and curry leaves.<br />
<br />
Add salt and little water and grind into a smooth chutney.<br />
<br />
The karuvepallai thogaiyal (curry leaves chutney) is ready.<br />
<br />
Transfer the chutney to a bowl.<br />
<br />
the curry leaves thogaiyal is ready to be had with hot white rice with a few dollops of ghee or sesame oil.<br />
<br />
You can make a nice curd raita to combine with this chutney and have it with sutta appalam.</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com21tag:blogger.com,1999:blog-3521320710211077157.post-24089085347010330142013-07-22T12:23:00.001+04:002013-07-22T12:25:37.774+04:00Oats idli<div dir="ltr" style="text-align: left;" trbidi="on">
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Onion /tomato chutney</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3f79d69OFp5fro3uy3mnfFZlCNIPERVppangOPpW6x-BsqsMYB9IuWiBEJM1wil_Brzl3jR-VqLp280y6O-l8FAzTEiG7SUQobjq0o0OzGKrrEgT-mkZXysEKVO4gcaKPk8PN8pEF9SGo/s1600/IMG_0811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3f79d69OFp5fro3uy3mnfFZlCNIPERVppangOPpW6x-BsqsMYB9IuWiBEJM1wil_Brzl3jR-VqLp280y6O-l8FAzTEiG7SUQobjq0o0OzGKrrEgT-mkZXysEKVO4gcaKPk8PN8pEF9SGo/s320/IMG_0811.JPG" width="320" /></a></div>
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<b>Ingredients:</b><br />
<b><br /></b>
Oats - 1 cup<br />
<br />
Rava /sooji / semolina - 1/2 cup<br />
<br />
Curd - sufficient to make the batter<br />
<br />
Mustard seeds - 1/2 tsp<br />
<br />
Chana dal - 1 tsp<br />
<br />
Urad dal - 1/2 tsp<br />
<br />
Green chillies - 3 chopped<br />
<br />
Coriander leaves for garnishing<br />
<br />
Salt as required<br />
<br />
Soda bicarb - a pinch<br />
<br />
Broken cashew nuts - few.<br />
<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Dry roast the oats and powder in a dry mixer.<br />
<br />
Put the oats powder and rava in a bowl.<br />
<br />
In a kadai season<span style="background-color: transparent;"> with mustard seeds, urad dal green chillies hing</span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;">Add the seasonings, coriander leaves and soda bicarb in the bowl.</span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;">Add sufficient curd and make a batter of normal idli batter consistency.</span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;">Add salt and mix nicely.</span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;">Add broken cashew nuts and mix in the batter.</span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;">Take an idli stand and grease the moulds with little oil and pour the batter in each mould.</span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;">Keep the idli stand in a cooker and let the idli cook for 20-25 minutes.</span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;">After the oats idli is cooked remove from the cooker and put the idlis in a plate.</span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;">The oats idli is ready to be had with onion /tomato chutney or any chutney of your choice.</span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;">I have already published a post of tomato /onion chutney previously you can go through it.</span><br />
<br />
<br /></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com20tag:blogger.com,1999:blog-3521320710211077157.post-74659535374954800512013-07-12T16:30:00.002+04:002013-07-12T16:31:56.500+04:00Parwal aur aloo ki sabzi / Snakegourd and potato curry.<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
<b><br /></b>
Parwal (snakegourd) - 1 medium length<br />
<br />
Potato - 1 big<br />
<br />
Onion- 1 chopped<br />
<br />
Tomato - 1 chopped<br />
<br />
Daniya powder - 1/2 tsp<br />
<br />
Jeera powder - 1/2 tsp<br />
<br />
Haldi powder - a pinch<br />
<br />
Chole masala powder - 1/ tsp<br />
<br />
Green chilly - 1 cut into pieces<br />
<br />
Salt as required.<br />
<br />
Oil<br />
<br />
Coriander leaves for garnishing.<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Cut the parwal into small chunks and the potato into cubes.<br />
<br />
Wash the veggies nicely.<br />
<br />
Take a kadai with little oil and put the chopped onion pieces and saute nicely.<br />
<br />
Add the chopped tomato pieces and cut green chillies and saute nicely with the onion pieces.<br />
<br />
Microwave the parwal chunks for 6 minutes and remove.<br />
<br />
Microwave the potato chunks in a bowl of water for 7 minutes.<br />
<br />
Now add all the masala powders, salt in the seasoning and stir nicely.<br />
<br />
Add the parwal chunks from the microwave and also the potato chunks.<br />
<br />
Now mix the veggies nicely with the masalas and stir for 5 minutes.<br />
<br />
Garnish with coriander leaves.<br />
<br />
The parwal /potato sabzi is ready to be had with phulka chapathis or pooris as you wish.</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com13tag:blogger.com,1999:blog-3521320710211077157.post-82584890035521050802013-07-03T20:50:00.000+04:002013-07-05T16:09:48.376+04:00Bread bhurji<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
<b><br /></b>
Wheat bread - 10 slices cut into cubes<br />
<br />
Curd - 1 cup<br />
<br />
Haldi powder - a pinch<br />
<br />
Jeera - 1 tsp<br />
<br />
Green chillies - 2-3 slit<br />
<br />
Curry leaves - few<br />
<br />
Grated ginger - 1 tsp<br />
<br />
Onion - 1 sliced<br />
<br />
Oil<br />
<br />
Salt as required.<br />
<br />
<b>Method:</b><br />
<b><br /></b>
In a bowl mix curd, haldi powder, salt with 2 Tblsps of water.<br />
<b><br /></b>
In a bowl mix curd, haldi powder with 2 Tblsps of water and mix well.<br />
<br />
Add the bread cubes and mix well in the curd mixture.<br />
<br />
Heat oil in a kadai and season with jeera, slit green chillies,curry leaves, grated ginger,onion slices<br />
and saute.<br />
<br />
Add the bread mixture to the seasoning saute and keep stirring.<br />
<br />
Garnish with coriander leaves.<br />
<br />
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kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com17tag:blogger.com,1999:blog-3521320710211077157.post-7206604178677292862013-05-15T22:11:00.000+04:002013-05-15T22:11:12.264+04:00Raw green tomato and small onion chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
<b><br /></b>
Raw green tomato - 2-3<br />
<br />
Small baby onions - 7-8<br />
<br />
Dry red chillies - 10<br />
<br />
Urad dal - 2 tsps<br />
<br />
Hing - a pinch<br />
<br />
Tamarind - small lemon size.<br />
<br />
Salt as required<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Wash an cut the green tomatoes into chunks.<br />
<br />
Peel the skin of the small onions.<br />
<br />
Take a kadai and roast the Urad dal and dry red chillies with little oil and set aside.<br />
<br />
In the same kadai pour little oil and roast the onions and then the green tomatoes.<br />
<br />
Take a wet mixer grinder and put the roasted dal red chillies tomato pieces and onion.<br />
<br />
Add salt, lemon size tamarind, hing.<br />
<br />
Now add little water and grind into chutney.<br />
<br />
Now transfer the chutney to a bowl.<br />
<br />
The raw green tomato and small onion chutney is yummy and ready.<br />
<br />
This chutney can be had with hot rice and a few dollops of ghee or a little sesame oil.<br />
<br />
<br />
<br />
<b><br /></b>
</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com34tag:blogger.com,1999:blog-3521320710211077157.post-69654921527269719092013-05-06T12:20:00.001+04:002013-05-06T12:20:43.083+04:00Mango lassi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhFXSk2HMwklsSRAYG4C3kr_sD3EzHg1qBKlf6msqv395arek3_W54v4tsRs_HIprJp4HuSDBXG4W5eKM7Geot8GUEd6Qys8vLeJhjeZAZMB21-d6OZA6ORaZSDF0GhNVnPBc0Rn5kHNZ/s1600/IMG_0787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhFXSk2HMwklsSRAYG4C3kr_sD3EzHg1qBKlf6msqv395arek3_W54v4tsRs_HIprJp4HuSDBXG4W5eKM7Geot8GUEd6Qys8vLeJhjeZAZMB21-d6OZA6ORaZSDF0GhNVnPBc0Rn5kHNZ/s320/IMG_0787.JPG" width="320" /></a></div>
<b>Ingredients:</b><br />
<b><br /></b>
Mango - 1 medium (Alphonso)<br />
<br />
Curd - 1/2 cup<br />
<br />
Sugar - 2 tsps<br />
<br />
Elaichi (Cardomom) - 1<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Cut the mango by peeling off the skin.<br />
<br />
Slice the mango into pulps and put in a bowl.<br />
<br />
Take a Mixie Jar and add the mango pulp and Curd and sugar together.<br />
<br />
Pulse into a smooth liquid without lumps.<br />
<br />
Add 1 elaichi ground to powder and mix nicely.<br />
<br />
Now pour the liquid into a glass.<br />
<br />
The mango lassi is ready to be tasted.<br />
<br />
You can refrigerate the lassi and then have it so that you can enjoy the true flavour.</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com20tag:blogger.com,1999:blog-3521320710211077157.post-85023829035910604562013-04-27T21:20:00.001+04:002013-04-27T21:20:59.582+04:00Cabbage and potato simple curry.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQkX4YWBC67Oc5CuW5Iq8RKf6bn3JK0OC2CtZSHZxl__qlGhkg-DatlsRvvK8cfr34cowCF2Mdfju59cOzGx7x2zkgtv2bbxBjnMq5YfTeYIB17hPz_uyvXqen59vu8AYHlQrenj9MVd_/s1600/IMG_0784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQkX4YWBC67Oc5CuW5Iq8RKf6bn3JK0OC2CtZSHZxl__qlGhkg-DatlsRvvK8cfr34cowCF2Mdfju59cOzGx7x2zkgtv2bbxBjnMq5YfTeYIB17hPz_uyvXqen59vu8AYHlQrenj9MVd_/s320/IMG_0784.JPG" width="320" /></a></div>
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<b>Ingredients:</b><br />
<b><br /></b>
Cabbage - 1 small<br />
<br />
Potatoes - 3<br />
<br />
Mustard seeds - 1/2 tsp<br />
<br />
Green chillies _ 2<br />
<br />
Haldi powder - a pinch<br />
<br />
Salt as required<br />
<br />
Garam masala - 1/2 tsp<br />
<br />
Oil<br />
<br />
Coriander leaves<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Cut the cabbage into small pieces and wash nicely.<br />
<br />
Peel the skin of potatoes and cut into small pieces and wash nicely.<br />
<br />
Take a kadai and season with mustard seeds and green chillies.<br />
<br />
Put the Cabbage pieces and stir nicely.<br />
<br />
Boil the potato pieces and add to the cabbage and mix nicely.<br />
<br />
Add salt haldi powder and garam masala and mix nicely.<br />
<br />
Allow to cook for sometime,do not over cook or mash the vegetables.<br />
<br />
If the veggies are semi cooked it will be nice to munch and eat .<br />
<br />
After the curry is cooked put off the gas.<br />
<br />
Garnish with coriander leaves.<br />
<br />
This simple curry can be had with any rice or even as a side dish for chappathis.<br />
<b><br /></b>
<br /></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com16tag:blogger.com,1999:blog-3521320710211077157.post-26962000275437456772013-03-02T21:34:00.002+04:002013-03-02T21:34:45.015+04:00Papaya /Pomogrenate smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnKBVDmutto5uuF8sHXcpbbGfZ_StUDaIVwq4pdryXTIJbgWBF4TaAt5LMO9_o4uTgPsBlhN0BC9UHhazQa2fQfRH9HDatGS_c958Xfzqf7fcSEJptRwfmY46G7qvhHa64alU8hMvB7SM/s1600/IMG_0782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnKBVDmutto5uuF8sHXcpbbGfZ_StUDaIVwq4pdryXTIJbgWBF4TaAt5LMO9_o4uTgPsBlhN0BC9UHhazQa2fQfRH9HDatGS_c958Xfzqf7fcSEJptRwfmY46G7qvhHa64alU8hMvB7SM/s320/IMG_0782.JPG" width="320" /></a></div>
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<b>Ingredients:</b><br />
<b><br /></b>
Papaya - 1 medium piece cut into small cubes<br />
<br />
Pomogrenate - 1 quarter with the seeds removed.<br />
<br />
Milk - 3/4th glass<br />
<br />
Sugar - 3 tsps<br />
<br />
Ice cubes - 2-3 (optional)<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Take a papaya and cut 1 small portion into cubes.<br />
<br />
Take a pomogrenate and cut quatre portion and remove the seeds.<br />
<br />
Take a Mixie jar and put the papaya pieces and the pomogrenate seeds.<br />
<br />
Add the milk and sugar and grind into a liquid.<br />
<br />
The pomogrenate / papaya milk shake is ready.<br />
<br />
Pour the smoothie into a glass .<br />
<br />
If you want You can add ice (optional)<br />
<br />
You can now have a glass of pomogrenate and papaya refreshing smoothie.<br />
<b><br /></b>
<b><br /></b></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com39tag:blogger.com,1999:blog-3521320710211077157.post-58856695767744838102013-02-27T10:39:00.000+04:002013-02-27T22:38:00.304+04:00Lemon pickle / Nimbu ka achar<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients: </b><br />
<b><br /></b>
Lemon - 6-7 (small)<br />
<br />
Mustard seeds - 1 tsp<br />
<br />
Methi seeds (fenugreek seeds) - 1/2 tsp (dry roast and make a powder)<br />
<br />
Haldi powder - 1/4 tsp<br />
<br />
Hing - a pinch<br />
<br />
Red chilly powder - 2 tsps<br />
<br />
Salt as required<br />
<br />
Oil - (sesame oil)<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Take 6-7 small lemons (The lemons look quite big in the picture but they are normal small lemons)<br />
<br />
Wash the lemons nicely and cut 1 lemon into eight small pieces.<br />
<br />
Put the lemon pieces in a vessel and add sufficient salt and mix nicely.<br />
<br />
Now squeeze the juice of 2 whole lemons and mix nicely.<br />
<br />
Keep the vessel with the cut lemons closed with a lid.<br />
<br />
Allow the lemon with salt to remain for 5-6 days.<br />
<br />
On the 7th day take a kadai pour little sesame oil and put mustard seeds.<br />
<br />
After the mustard seeds crackle off the gas.<br />
<br />
Add hing,red chilly powder,Haldi powder..<br />
<br />
Dry roast the methi seeds and make a powder and add this powder.<br />
<br />
Now again light the gas stove and add sufficient sesame oil to cover the lemon pieces.<br />
<br />
Put the lemon pieces which were in salt for 5-6 days and stir nicely for 5 minutes.<br />
<br />
Do not stir in oil with the stove on for a longer time.<br />
<br />
After the lemon pieces have mixed nicely in the kadai remove from fire.<br />
<br />
The Lemon pickle is ready to be had with rice and curd, any Upma or adai varieties.<br />
<br />
Store the lemon pickle in an air tight container.</div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com16tag:blogger.com,1999:blog-3521320710211077157.post-69078937519651097932013-02-09T10:15:00.000+04:002013-02-09T21:31:45.636+04:00Inji Oorga /Ginger Pickle / Adrak ka achhar<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
<b><br /></b>
Ginger (inji / adrak) - 1 big piece<br />
<br />
Lemon - 2 small<br />
<br />
Salt as required.<br />
<br />
<br />
<b>Method: </b><br />
<b><br /></b>
Peel the skin of the ginger and wash nicely.<br />
<br />
Cut the ginger into small pieces.<br />
<br />
Put the ginger pieces in a glass bowl.<br />
<br />
Add salt to the ginger pieces and mix nicely.<br />
<br />
Now squeeze the juice of 2 small lemons and mix nicely.<br />
<br />
The instant and simple ginger pickle is ready for consumption.<br />
<br />
This ginger pickle is sour and tasty and can be had with curd rice as a side dish.<br />
<br />
This pickle can be had with any dish of your choice also.<br />
<br />
<br /></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com25tag:blogger.com,1999:blog-3521320710211077157.post-64723643304719001392013-02-01T19:27:00.001+04:002013-02-01T19:27:24.808+04:00Pachai pattani /fresh green peas /mattar paruppu Usili<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients: </b><br />
<b><br /></b>
Pachai pattani / green peas / mattar - 1/4 kg<br />
<br />
Chana dal - 1/2 cup<br />
<br />
Toor dal - 1/2 cup<br />
<br />
Mustard seeds - 1/2 tsp<br />
<br />
Urad dal - 1/2 tsp<br />
<br />
Hing - a pinch<br />
<br />
Salt as required<br />
<br />
Oil<br />
<br />
Dry red chillies - 8-9 ( It can be adjusted as per each one's spicy requirement)<br />
<br />
<b>Method:</b><br />
<b><br /></b>
Take the pattani /fresh green peas and remove from its pod and wash nicely.<br />
<br />
Put the fresh peas in a microwave bowl and cook for 7-8 minutes.<br />
<br />
Soak the Chana dal and Toor dal in water for 1 hour.<br />
<br />
Grind the dals with dry red chillies, hing and little water to a smooth paste.<br />
<br />
Now microwave the dal batter for 5-6 minutes till it becomes a little hard and gets cooked.<br />
<br />
Take a kadai pour little oil, urad dal, mustard seeds and hing and season.<br />
<br />
Put the cooked pattani /green peas and salt and stir nicely.<br />
<br />
Put the cooked green peas in a vessel.<br />
<br />
I n the same kadai pour some oil and break the cake like baked dal mixture.<br />
<br />
Break the mixture into bits and sti fry nicely by pouring some more oil.<br />
<br />
When the dal mixture breaks to pieces and is separate and stirred nicely<br />
<br />
Add the pattani / green peas and mix nicely with broken pieces of the cooked dal mixture.<br />
<br />
The pattani / green peas parupu Usli is ready to eat.<br />
<br />
This parupu usli goes well with mor Kuzhambu rice , rasam rice etc.<br />
<br />
<br /></div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com18tag:blogger.com,1999:blog-3521320710211077157.post-35032425040874803322012-12-25T15:01:00.001+04:002012-12-25T15:01:52.644+04:00Vendhiya Keerai and Vazhathandu curry / Methi leaves and Raw banana stem curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong>Ingredients :</strong><br />
<br />
Methi leaves - 1 small bunch<br />
<br />
Vazhathandu (Banana stem) - 1medium length<br />
<br />
Mustard seeds - 1/2 tsp<br />
<br />
Urad dal - 1 tsp <br />
<br />
Hing - a pinch<br />
<br />
Green chillies - 3<br />
<br />
Salt as required<br />
<br />
Oil<br />
<br />
<strong>Method:</strong><br />
<br />
Cut the methi leaves into small pieces and wash nicely.<br />
<br />
Peel the outer thick layer of the Vazha thandu (Banana stem) with a peeler.<br />
<br />
Cut the stem into round shapes and put into a vessel with water and also little buttermilk added.<br />
<br />
You add buttermilk (1-2 tsps) so that the banana stem does not blacken.<br />
<br />
Now cut the Vazhathandu (banana stem) into small cubes.<br />
<br />
Take a kadai and season with oil mustard seeds, urad dal, hing and green chillies.<br />
<br />
Add the methi leaves and cook till the water evaporates and it is dry and well cooked.<br />
<br />
Keep the Vazhathandu (banana stem) pieces in a microwave bowl filled with sufficient water.<br />
<br />
Place the microwave bowl in the microwave oven and cook the stem pieces for 8 minutes.<br />
<br />
After it is boiled in the microwave remove and mix with the methi leaves.<br />
<br />
Add salt and stir for 5 minutes till it blends well together.<br />
<br />
The Vendhiya keerai (methi leaves) and Vazhathandu (banana stem) curry is ready.<br />
<br />
You can have this curry with sambar rice rasam rice or even as a side dish with chappathis. </div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com33tag:blogger.com,1999:blog-3521320710211077157.post-25957828812104648832012-12-22T10:56:00.000+04:002012-12-23T10:50:57.045+04:00Ragi dosai /Ragi dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong>Ingredients:</strong><br />
<br />
Ragi flour - 1 cup<br />
<br />
Water - 1 cup<br />
<br />
Sour Curd - 1/2 cup<br />
<br />
Onion - 1 cut into small pieces.<br />
<br />
Coriander leaves<br />
<br />
Hing a pinch<br />
<br />
Salt as required.<br />
<br />
<strong>Method:</strong><br />
<br />
Take 1 cup of Ragi.<br />
<br />
Take 1 cup of water and mix.<br />
<br />
Take 1/2 cup sour curd and make a nice smooth batter of dosa batter consistency.<br />
<br />
Take 1 onion and cut into small pieces and mix into the batter.<br />
<br />
Add a pinch of hing and cut coriander leaves into small pieces and add in the batter.<br />
<br />
Now mix the batter nicely by adding sufficient salt.<br />
<br />
Take a dosa tawa or pan and grease it with 1/2 tsp oil.<br />
<br />
Take 1 big hollow spoon of batter and pour cicularly around.<br />
<br />
Pour 2-3 tsps of oil around the batter and let the dosa cook.<br />
<br />
Now flip the dosa on the other side.<br />
<br />
Remove the dosa from the pan and put it on a plate.<br />
<br />
The ragi dosa is hot and ready for consumption with any chutney of your choice or molaga podi<br />
<br />
with a little sesame oil. </div>
kitchen queenhttp://www.blogger.com/profile/16772741234269398222noreply@blogger.com13