tag:blogger.com,1999:blog-62349081900107173992024-03-14T07:47:11.503+05:30 Sreshta's KitchenAnonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6234908190010717399.post-60827018362428316732014-12-10T12:50:00.004+05:302014-12-10T12:52:08.453+05:30Raw Tamarind - Coriander Pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Raw Tamarind ( Chinthakaya ) pachadi is sour taste.. This is a very traditional, authentic pachadi which mainly belongs to Southern Andhra.. </span><span style="font-family: Georgia,"Times New Roman",serif;">My MIL is here and taught
me this unique, tasty and interesting pachadi. She brought chintakayalu and we mainly use it for chintakai pappu charu n pulihora too. I am sure you will also try this pachadi for its taste!</span></span></div>
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<b><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></span></span></b></div>
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Raw tamarind - 2 cups</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Turmeric powder - 1/2 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mustard seeds - 1/4 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Fenugreek seeds - 1/4 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cumin seeds - 1 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Coriander leaves - </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients">1/2 cup chopped</span> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Green chillies -4</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Chana dal - 1 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Urad dal - 1 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Garlic Pods - 2 </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Curry Leaves - 1 or 2 strands </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Salt - to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Oil -1 tsp</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></li>
</ul>
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<b><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Method:</span></span></span></b></div>
<ul style="text-align: justify;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Wash the raw tamarind and make it dry. Clean with dry cotton cloth to absorb excess water and deseed, cut into small pieces.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat oil in a small pan. Add green chillies, chopped coriander leaves and saute till raw smell leaves.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In a blender add raw tamarind pieces, green chillies, coriander leaves and fenugreek seeds and grind</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> them together until medium coarse texture.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Now open the lid and add salt. Mix it well & set aside.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat a pan with oil, pop the mustard seeds, then add curry leaves, chana dal, urad dal, garlic, cumin seeds & let it splutter. Add turmeric powder & mix well.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Add the ground fresh raw tamarind chutney. Saute again for 5 mins n adjust salt & mix well. Switch off the flame. <br /><br />Serve hot with </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">steamed rice and sambar or with rava idli and paper dosa... :)</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkBeza3lLzUXggO38RHEOnRqrc0MiC_xxh5kBZmB5V6vx33IaCipFg17JwsmlKzYuQDU709WtCqmsbBtuwuHNC6Ks7MOqxxckFJgece7zV74wAiXo8meEThe4ikq-JGwNoK6Ltq8dQxop/s1600/20141206_110519-003.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkBeza3lLzUXggO38RHEOnRqrc0MiC_xxh5kBZmB5V6vx33IaCipFg17JwsmlKzYuQDU709WtCqmsbBtuwuHNC6Ks7MOqxxckFJgece7zV74wAiXo8meEThe4ikq-JGwNoK6Ltq8dQxop/s1600/20141206_110519-003.jpg" height="384" title="Raw Tamarind - Coriander Pachadi" width="640" /></a></li>
</ul>
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<span style="color: #990000;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Note:</span></span></b></span></div>
<ul style="text-align: justify;">
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">While grinding, add water if required to get the desired consistency and mix well. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Salt has to be mixed, only then the tamarind extract gets that typical taste.</span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Use coriander leaves with stems for a nice texture and taste. However,
make sure that stems are cleaned properly and do not have any dirt on
them.</span></span><br /><br /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zE_b8mctcUN6C-IltgmlZ81zL8btbhZnSXlEOAKbZmIfjCVAJwZ_RQbSFBZG4IE3xjn7hnhXswVkyKKcvyT8XpU7IOozZ0jDX_TtqhXZOsLXEKG8ixvbVk7-XfYrcGIEOxc_G5rcm9Ie/s1600/20141206_110337-003.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zE_b8mctcUN6C-IltgmlZ81zL8btbhZnSXlEOAKbZmIfjCVAJwZ_RQbSFBZG4IE3xjn7hnhXswVkyKKcvyT8XpU7IOozZ0jDX_TtqhXZOsLXEKG8ixvbVk7-XfYrcGIEOxc_G5rcm9Ie/s1600/20141206_110337-003.jpg" height="384" title="Raw Tamarind - Coriander Pachadi" width="640" /></a></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /> </span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>And if you try any recipe from my
space, please feel free to share your feedback & comments. If
possible take a picture of that dish and email to the <span style="color: #cc0000;">sreshtauppalapati@gmail.com</span> I
will publish your pictures in <a href="https://www.facebook.com/pages/Sreshtas-Kitchen/714681231936854?fref=nf" target="_blank"><b>Sreshta's Kitchen</b></a></i> Facebook page<i> You can find similar pictures published in Sreshta's Kitchen Facebook Page under the Album - </i><span style="color: #990000;">Recipes Tried by Readers.</span><i> Thanks !</i></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-72121403286452422692014-12-05T12:10:00.000+05:302014-12-10T12:50:18.708+05:30Gummadikaya Iguru / Pumpkin Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJqSoNXEbtqmz_q2edu83p1LcbcabZ_FWydnvARjsyh5CSYnSJP401Ev9Pht3psZzjH2HrnG1MfSSAewOAg5YU9p9l5hmOkjXZVo5DgXd-In4pooFSB5IRHuWb2IK92-X4YB1K3GztLMK/s1600/15-002.jpg" height="640" title="Gummadikaya Iguru" width="448" /></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">When we say pumpkin (butter nut squash) to any south Indian, all you hear from them is, either pumpkin fry or pumpkin pulusu but have you ever heard about Gummadikaya Iguru??? Ok then today i'll introduce you my most favorite Gummadikaya Iguru.... :) It is very famous curry, and it will be done on every festival and auspicious occasion like marriages in Andhra. I love to eat Gummadikaya Pulusu, dappalam etc.. Okkk no more delays lets move on to the recipe..</span></span></div>
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<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredient:</span></b></span></div>
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<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Gummadikaya / Pumpkin - 1 Small</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Curry Leaves - 1 or 2 strands</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Onion - 1 large </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Urad dal - 1 tsp </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cumin Seeds - 3/4 tsp </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mustard Seeds - 3/4 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Powdered Jaggery - as required</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Red Chilli Powder - 1/2 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Turmeric Powder - <span style="color: #990000;"><span style="color: black;"> 1/2 tsp</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="color: black;">Ginger & Green Chillies paste - 1/2 tbsp</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="color: black;">Salt - as per taste</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="color: black;">Coriander Leaves - to garnish</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="color: black;">Oil - 2 tbsp</span></span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="color: black;"><b><span style="color: #990000;">Method:</span></b></span></span></span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Wash, clean and cut the gummadi kaya and chop into small pieces and set aside.</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Take a kadai, heat oil, add urad dal, cumin seeds, mustard seeds, curry leaves, chopped onions and stir well and saute for few minutes.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Add pumpkin pieces, stir well and close with lid cook for 2-3 minutes till tender. Stir in between.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Then add ginger-green chilli paste, turmeric, salt & stir well & close with lid and cook for 1min in low flame.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Then add jagerry & red chilli powder and give it a stir, let it cook for a min.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Finally switch off the flame and transfer into a bowl, garnish with coriander leaves.</span></span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serve hot with rice or chapathi :)</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
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<b><span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Notes:</span></span></span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">For this recipe we need to add more oil.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Don't add water.</span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>And if you try any recipe from my
space, please feel free to share your feedback & comments. If
possible take a picture of that dish and email to the <span style="color: #cc0000;">sreshtauppalapati@gmail.com</span> I
will publish your pictures in <a href="https://www.facebook.com/pages/Sreshtas-Kitchen/714681231936854?fref=nf" target="_blank"><b>Sreshta's Kitchen</b></a></i> Facebook page<i> You can find similar pictures published in Sreshta's Kitchen Facebook Page under the Album - </i><span style="color: #990000;">Recipes Tried by Readers.</span><i> Thanks !</i></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-10418493184481480052014-11-19T14:45:00.000+05:302014-12-06T13:33:28.254+05:30Andhra Dibba Rotti<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdT1YyWcQx3kdHA9td_Lu0i90lJtC5g8LhV63VBRhnMvTL0uByUtVSVW0WUyiGOxFx2qcz-yjwebWjbuc7sfyTPyJBPta1wSc21P8a-cCYtfUyeQ45qO2He_4svA5Zu0hcGwk7DQo8whq9/s1600/20141113_081304-002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdT1YyWcQx3kdHA9td_Lu0i90lJtC5g8LhV63VBRhnMvTL0uByUtVSVW0WUyiGOxFx2qcz-yjwebWjbuc7sfyTPyJBPta1wSc21P8a-cCYtfUyeQ45qO2He_4svA5Zu0hcGwk7DQo8whq9/s1600/20141113_081304-002.jpg" height="584" title="Dibba Rotti" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b></b></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b></b></span><span style="font-size: small;"><b></b></span><span style="font-size: small;">Dibba rotti is a classic Andhra dish that is served as
breakfast or evening snack with a good chutney or pickle. I use to prefer tomato pickle...</span><span style="font-size: small;">It gets the best crust when we made with homemade rava....My mom gave me homemade rava and it came out very well. </span><span style="font-size: small;">If you have kids at home, do try this, they will love the crust :)</span> <span style="font-size: small;">Very easy to prepare...</span></span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2tFSjT0OY6SG96F9O0eFCnvvX35cDcDQH8Q8gK_FWqCFTWtxSPVfdN_vw0C5-tl023MeGpnRNzHYP0ppYjW6Y4QYhyphenhyphenWJ8qd86ruGM_7F-6qmIPWT-sdNrlmaZ4Dpt302LjPWH_7GFNO-/s1600/20141113_081339-002.jpg" height="528" width="640" /><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Ingredients:</b></span></span></span></div>
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Urad dal - 1 cup</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Idli rava/home made rice rava - 2 cups</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Fenugreek seeds(Menthulu) - 1/2 tbsp</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Salt - as per taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Oil - as required</span></span></li>
</ul>
<div style="text-align: justify;">
<b><span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Method:</span></span></b></div>
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #cc0000;">For batter: </span><span style="color: #cc0000;"></span> Wash, clean and soak urad dal at least 4-5 hours along with fenugreek seeds.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Grind the dal with fenugreek seeds till it turns frothy. Must be of the thin dosa batter consistency. If using idli rava refer notes.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Add
homemade rava mix well. Ensure there are no lumps & repeat mixing. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Mix well so
that all the rava combines with batter. Adjust the salt and set the
batter for at least 6 hours (preferably over night) to ferment.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #cc0000;">For Rotti:</span> Heat a heavy bottom Kadai with oil. The oil should become hot.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour the batter and level it. pour the batter till 1½ to 2 inches height.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Cover and cook
till the batter firms up on a medium flame.For even crust, the flame
should reach till the edges of the batter under the kadai.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Remove the lid and cook till you get a crusty base.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Flip it to the other side and cook till the other side also cooks well and gets a crusty base.</span></li>
<li class="instruction" itemprop="recipeInstructions"><div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Off the flame and leave it in the kadai for about 5 minutes.</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br />Cut into pieces with a sharp knife and serve with any chutney or pickle of your choice.</span><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wcXKTPHGkKctEyyCyU6t3TcKdtHK6BVmLUdc1wx9VoIsZlOMP-cgAGbFkdqAoxAITvczz4EeKZV41zgMTNAupjIXCzmRF8RgX62adHkoorAPt9TWF5T1kkTnklyVbzsnDnLQrx9gCJkD/s1600/20141113_081354-002.jpg" height="536" title="Dibba Rotti" width="640" /><br /><span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><br />Note:</span></b></span><br /><div style="text-align: justify;">
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">To make dibba rotti, a heavy bottom iron kadai, is used and usually doesn’t come out that good in non-stick pans.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">I used homemade rava here to gets the best crusts.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">If using idli rava , the consistency of the batter must be thicker to get the right crust. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Wash
the idli rava and squeeze off excess water with both your palms.Then
mix it with urad dal, if the consistency turns thin, then it will not
turn out crusty.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">You can make dibba rotti still more yummy by adding, chopped onions, coriander leaves and cumin seeds. </span></li>
</ul>
</div>
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aAqyHWLUIiVcgBCImV5AwnXw1VuJFi8eHQrwyvpndX-B459izK4PLQFlDvvh13fv8al7QT9rCjFWa3Hdt31ekgCBtZO4NBrASkjLMyrAbJuAOCYtrV164_RApvPzaWZM2ejg0f4PNsx5/s1600/20141113_081236-002.jpg" height="640" title="Dibba Rotti" width="516" /><br /><br /><div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>And if you try any recipe from my
space, please feel free to share your feedback & comments. If
possible take a picture of that dish and email to the <span style="color: #cc0000;">sreshtauppalapati@gmail.com</span> I
will publish your pictures in <b><a href="https://www.facebook.com/pages/Sreshtas-Kitchen/714681231936854?fref=nf" target="_blank">Sreshta's Kitchen</a></b></i> Facebook page<i> You can find similar pictures published in Sreshta's Kitchen Facebook Page under the Album - </i><span style="color: #990000;">Recipes Tried by Readers.</span><i> Thanks !</i></span></span></div>
</div>
</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com2tag:blogger.com,1999:blog-6234908190010717399.post-42610033951998302212014-11-14T14:35:00.003+05:302014-11-19T14:48:46.246+05:30Buttermilk Pancakes/ Majjiga Attu<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfx4fKb2SNwBFJoAqWxj8l60UTAwv6F6mUvdT3p4l8_26wJ4Fz2kDDqKTG5rb9in-MMD5RqxoqH5b-ZBCH_aORnoSoCjru12nRf-AqP36b-qXrF4ca9sgXheS6YPOmOoOcX4dZgf6nOz4/s1600/bp1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfx4fKb2SNwBFJoAqWxj8l60UTAwv6F6mUvdT3p4l8_26wJ4Fz2kDDqKTG5rb9in-MMD5RqxoqH5b-ZBCH_aORnoSoCjru12nRf-AqP36b-qXrF4ca9sgXheS6YPOmOoOcX4dZgf6nOz4/s640/bp1.jpg" title="Buttermilk Pancakes" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Buttermilk pancakes/Majjiga attulu is my all time fav breakfast. I often make this pancakes for Princy's breakfast as she loves it too. We can have this without any chutneys &</span><span style="font-family: Georgia,"Times New Roman",serif;"> usually served as a breakfast or as a snack option. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lRLypYpk7FpETdqDEoqWrrvWeC1SwHd15LemQWl2BkWMLQ1dZjJvC6fTQK1W6nGtLjXbMMZpb0Cb6YFfBeuOJDIu2z8nSgGU1uUfJbt0Li5QOqVP7Jbl8mfGRRzPzCEOVQQwk9qBXuNI/s1600/bp3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lRLypYpk7FpETdqDEoqWrrvWeC1SwHd15LemQWl2BkWMLQ1dZjJvC6fTQK1W6nGtLjXbMMZpb0Cb6YFfBeuOJDIu2z8nSgGU1uUfJbt0Li5QOqVP7Jbl8mfGRRzPzCEOVQQwk9qBXuNI/s640/bp3.jpg" title="Buttermilk Pancakes" width="640" /></a></div>
<div style="text-align: justify;">
<br />
<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;">Low fat buttermilk - 1/2 litre</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Raw Rice - 1 & 1/2 Cup</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Fenugreek seeds - tsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">All purpose flour - 2tbsp </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Curry leaves - 1 or 2 strands</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Green chillies - 3</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Onion - 2large </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Cumin Seeds - tsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Baking Soda - 3/4 tsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Salt - as per taste </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Oil - as required </span></li>
</ul>
<div style="text-align: justify;">
<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Method:</span></b></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Wash, clean and soak raw rice at least 4-5 hours along with fenugreek seeds in low fat buttermilk. (I did soaking process afternoon 12pm-5pm)</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">After 5hours grind them to make thick batter. (Evng 5pm) And set the batter overnight.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">The next day morning before making the pancakes, add all purpose flour, curry leaves, cumin seeds, baking soda, finely chopped onions, green chillies, salt and mix well to combine all ingredients.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Now take a non-stick pan, add oil and heat it. Pour a small laddle full of batter, do not spread it. The pancakes should be thick. Drizzle oil and cook in low medium flame.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Once the bottom starts browning at the edges flip over to other side.</span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;">Serve hot with any chutneys of your choice. :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4aF7HtRPQ_8oH3JGfLD7PlhAoa-d1eyTLRJV6yBE_DSFo8Gu3qmIvWJ9y6E4VRhbepd37K4gVvk0Fz8vo-zTZBIc7R7_im8oguqUTJQKV-zw2v7Zgpx7dRKXQJQEsGzMGsqrkPYFo0WzV/s1600/BP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4aF7HtRPQ_8oH3JGfLD7PlhAoa-d1eyTLRJV6yBE_DSFo8Gu3qmIvWJ9y6E4VRhbepd37K4gVvk0Fz8vo-zTZBIc7R7_im8oguqUTJQKV-zw2v7Zgpx7dRKXQJQEsGzMGsqrkPYFo0WzV/s640/BP.jpg" title="Buttermilk Pancakes" width="640" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Notes:</span></b></span><br />
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Do not add water as we do for dosas, just mix the batter and use it.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Always cook in medium flame to get the perfect golden crust.</span></span><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VgmpToe5qcFKutyND32k5DviZmS12SNsgm9YtEOizSc-AigWK54uQ31tu-8R9YtbxEIi_q_NjoPY0yOeEuPVY_uQMgtmUCvy448RT-5-JmtXUyi7OIfJN0Yu2R8L-95D-o6uG5TBLfjz/s1600/bp5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VgmpToe5qcFKutyND32k5DviZmS12SNsgm9YtEOizSc-AigWK54uQ31tu-8R9YtbxEIi_q_NjoPY0yOeEuPVY_uQMgtmUCvy448RT-5-JmtXUyi7OIfJN0Yu2R8L-95D-o6uG5TBLfjz/s640/bp5.jpg" title="Buttermilk Pancakes" width="640" /></a></div>
<div style="text-align: center;">
<br />
<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>And if you try any recipe from my
space, please feel free to share your feedback & comments. If
possible take a picture of that dish and email to the <span style="color: #cc0000;">sreshtauppalapati@gmail.com</span> I
will publish your pictures in <b><a href="https://www.facebook.com/pages/Sreshtas-Kitchen/714681231936854?fref=nf" target="_blank">Sreshta's Kitchen</a></b></i> Facebook page<i> You can find similar pictures published in Sreshta's Kitchen Facebook Page under the Album - </i><span style="color: #990000;">Recipes Tried by Readers.</span><i> Thanks !</i></span></span></div>
</div>
</div>
</li>
</ul>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com4tag:blogger.com,1999:blog-6234908190010717399.post-68761655906298034872014-11-12T15:09:00.000+05:302014-12-05T11:30:15.687+05:30Cabbage Pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqiUlX9ijeU6eJUQEY7-jpM1ktrKa7QhWqF3P4vVcJIy-rI1VVTg0Q4O2KpXZIIkHYdPUTmu5ctnrNI-hJT9LXofMSoeAAOoMcWaTaSniP9SQmlcpvvqSQ119fggIkilfrbgUlFGPDFp1/s1600/CP5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqiUlX9ijeU6eJUQEY7-jpM1ktrKa7QhWqF3P4vVcJIy-rI1VVTg0Q4O2KpXZIIkHYdPUTmu5ctnrNI-hJT9LXofMSoeAAOoMcWaTaSniP9SQmlcpvvqSQ119fggIkilfrbgUlFGPDFp1/s1600/CP5.jpg" height="640" title="Cabbage Pachadi" width="612" /></a></div>
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<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I love any pachadies with fresh veggies.. I want to try variety of recipes with cabbage one by one.. So my first post on cabbage is Cabbage Pachadi.. This is an Andhra Style of Cabbage pachadi which tastes good with rice, rotis and chapatis.. </span></span></div>
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<div style="text-align: left;">
<br />
<span style="color: #990000;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></span></b></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #cc0000;">To Grind:</span></span></span></div>
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cabbage - 2 Cups (finely chopped)</span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Roasted Ground Nuts - 1/2 Cup</span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Soaked Tamarind - lemon sized ball</span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Green Chillies - 5</span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Garlic - 10 pods</span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cumin Seeds - 3/4 tsp</span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Salt - As per taste</span></span></li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></ul>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #cc0000;">To Temper: </span></span></span></div>
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Bengal gram- 1 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Urad dal - 1 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cumin Seeds - 3/4 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mustard Seeds - 3/4 tsp</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Curry Leaves- 1 or 2 strands</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Red Chillies - 2</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Oil - As required</span></span></li>
</ul>
<div style="text-align: left;">
<span style="color: #990000;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Method:</span></span></b></span><br />
<ol style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Finely chop cabbage into a small pieces, wash and set aside. Wash green chillies and slightly mark on them with knife and keep aside.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat a table spoon of oil in a pan, add chopped green chillies and let it saute. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Then add finely chopped cabbage, close the lid and cook in a low flame until the cabbage is done. Switch off the stove & remove it into a bowl and let it cool.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Meanwhile take a blender and add roasted groundnuts, cumin seeds, garlic pods, salt & coarsely grind them to a fine powder and set aside.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Then add fried cabbage, green chillies & soaked tamarind to a groundnut powder and grind them to a fine paste.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In a same pan, heat oil & add all ingredients listed under ' To Temper ' and saute. When it starts spluttering switch off the flame and add the thadka to the pachadi & mix well.<br /><br />Serve hot this Cabbage Pachadi with plain hot rice and ghee :)</span></span></li>
</ol>
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<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b><br />Note:</b></span></span></span><br />
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">While grinding add water only if necessary.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Adjust the quantity of green chillies and red chillies as per your taste.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Stir in between while sauteing the cabbage to avoid burning.</span></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMz56NZQjj7qka-kcml-y5SJdQFgQS8K6XmZvJHxGqNg-KjKQYjPrnhjH0NnF5RqlP3JO4nQP-oxGmng03R7N_l6YA1BZNcXJE4v2DFSQOpb24NsYYPKugBw6RnVwi2ZxYKLYOhA-O1LH/s1600/CP4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMz56NZQjj7qka-kcml-y5SJdQFgQS8K6XmZvJHxGqNg-KjKQYjPrnhjH0NnF5RqlP3JO4nQP-oxGmng03R7N_l6YA1BZNcXJE4v2DFSQOpb24NsYYPKugBw6RnVwi2ZxYKLYOhA-O1LH/s640/CP4.jpg" title="Cabbage Pachadi" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>And if you try any recipe from my
space, please feel free to share your feedback & comments. If
possible take a picture of that dish and email to the <span style="color: #cc0000;">sreshtauppalapati@gmail.com</span> I
will publish your pictures in <b><a href="https://www.facebook.com/pages/Sreshtas-Kitchen/714681231936854?fref=nf" target="_blank">Sreshta's Kitchen</a></b></i> Facebook page<i> You can find similar pictures published in Sreshta's Kitchen Facebook Page under the Album - </i><span style="color: #990000;">Recipes Tried by Readers.</span><i> Thanks !</i></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com3tag:blogger.com,1999:blog-6234908190010717399.post-69800391621433305992014-11-10T21:00:00.000+05:302014-11-11T15:00:51.943+05:30How to organize a Kitchen <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaa63DWSaX7vw6YtdnyyVnnV0-5rYseLjc7t4kkcoiBvWvXqKzhhDifyBTGcCHiImJ-gew61pHyEv7c7vKfH3buAUkwG1H6NgK7D7_WGGkmcP8_gbksyreUzlMwsgRHFe6JdvnUP2GCIX/s1600/Sheeba's-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaa63DWSaX7vw6YtdnyyVnnV0-5rYseLjc7t4kkcoiBvWvXqKzhhDifyBTGcCHiImJ-gew61pHyEv7c7vKfH3buAUkwG1H6NgK7D7_WGGkmcP8_gbksyreUzlMwsgRHFe6JdvnUP2GCIX/s1600/Sheeba's-001.jpg" height="480" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Because of our shifting to new duplex house and other things I took a break and finally we shifted and settled in new house..I planned to post this when I arrange my new Kitchen... :) <br />Organizing your kitchen can streamline your activities and keep your kitchen looking clean and tidy. All you'll need is some time, a bit of ingenuity & some determination..</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">It is very tedious job, something that we put at the back of our mind conveniently forget. It is only homemakers who think about how to organize their kitchens. Well, why don't you working women need the kitchen? You may hire a cook but your domestic help will only cook for you. Organizing kitchen is still up to you. But what about the time you will be spending in looking for things every where in a disorganized kitchen? Isn't better to invest some time on organization on one day instead of wasting time every day?<br /><br />These are the questions raise in my mind. Then I started to organize my kitchen in my way and few ideas from net.. And I thought that it maybe useful for other working women's and newly married girls too... So let us see how Sreshta(me) had organized her kitchen.. :)</span></span></div>
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<span style="color: #990000;"><b><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">How To Organize Your Kitchen:</span></span></i></b></span></div>
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<span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Organize Kitchen Cabinets: <span style="color: black;">Start the process with organizing your kitchen cabinets. This is the main storage space in your kitchen and also the most chaotic one. Make sure you follow some logic for this part of kitchen organizing. For instance, garam masala has five ingredients. You cannot keep pepper at one end and cinnamon sticks at the other end of your cabinet. It doesn't make sense! You also need to keep things back in their place once you use them or else, the whole effort of organizing will be in vain.</span></span></span><b><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></i></b></span></div>
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<span style="color: #990000;"><b><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></i></b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Label All Your Containers: <span style="color: black;">When you are in a hurry it is not possible for you to guess what ingredient is kept in which container. If you work regularly in the kitchen then you might have a fair idea as to what is kept where but what if you make an unfortunate mistake? You will end up putting salt in stead of sugar in your desserts! <br /><br /><span style="color: #990000;">Preparation<span style="color: black;">:</span> </span>Cutting board, knives, measuring cups and spoons, and mixing bowls all go here.</span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAowLQhs9WaS-umWTBy8V49iBasH-IruFyjlqGLZ4QdUYn9GB093QKe8NzgojGFSoc2GNQZigB9r7uzHWs3RPcINtGSd1epYPDXPY2SEW8pMYbRA_X6TT772UfoZ1inzh6WEEHvch53Tl4/s1600/Measurements-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAowLQhs9WaS-umWTBy8V49iBasH-IruFyjlqGLZ4QdUYn9GB093QKe8NzgojGFSoc2GNQZigB9r7uzHWs3RPcINtGSd1epYPDXPY2SEW8pMYbRA_X6TT772UfoZ1inzh6WEEHvch53Tl4/s1600/Measurements-001.jpg" height="480" width="640" /></a></div>
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<span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><br />Cooking<span style="color: black;">: </span></span> The stove and </span></span></span></span><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;">ingredients cabinet mainly all spices at one place is easy to cook fast. (<span style="color: #990000;">First Pic</span>)</span></span></span><br /><br />Baking:</span> If you love to bake, you might find it handy to store your flour, sugar, baking powder, a set of measuring cups and spoons, your favorite mixing bowl, etc. together in one convenient spot.</span></span></span></span></div>
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<span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cleaning: <span style="color: black;">The sink, dishwasher and surroundings. Soap, gloves, dish pan, drying rack, cleansers, towels, etc.</span><br /><br />Keep Electronics Aside:<span style="color: black;"> The electronic appliances you use in your kitchen must be segregated from the rest of the utensils. If you keep your toaster on the same slab as your washed vessels, the left over water leaking from the latter will damage your electronic appliance. </span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9K8i7pzfmJZOFhVOHyYoyzhqT4X7e_FyaLaI6PCKEqD1ZbRd8EXFxiYZBZYqvL82oNvL74ZLN4MAlKOoWWEQ9KX3VtFksGoVYp8mAqWKYwQ0rMSmMwZ6IBo9yCveJyZCbW-OkH1AZ_jy6/s1600/20140923_114811-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9K8i7pzfmJZOFhVOHyYoyzhqT4X7e_FyaLaI6PCKEqD1ZbRd8EXFxiYZBZYqvL82oNvL74ZLN4MAlKOoWWEQ9KX3VtFksGoVYp8mAqWKYwQ0rMSmMwZ6IBo9yCveJyZCbW-OkH1AZ_jy6/s1600/20140923_114811-001.jpg" height="510" width="640" /></a></div>
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<span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;">Throw out Garbage Regularly: <span style="color: black;">Don't wait for sweet old weekends to dispose off your garbage. It s a dirty habit because it will make your wet refuse stink and your make your kitchen look like a dump yard. All used plastic cola bottles, covers of bread that is over and all sorts of plastic packets crowd our kitchens week long just because we are too lazy to deal with them.</span><br /><br />Kitchen Wipes: <span style="color: black;">Keep at least 4 kitchen wipes handy because you'll need them all the time. Don't just bank on one that will have to go for wash once in a while.</span></span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgmW4Tbpg3Is-MF4sLlaVQwSwIg531FGg2z3ZUuCW2IKngjKLz6dh_4YS9hvLIuZLW_dmxB-Q7rSFMoxWNexDYoSLKFANFwhl4WcEMWRuCsAizB2oXapqM0N6VlajdGAduENb8H0TwDqT/s1600/20140923_113553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgmW4Tbpg3Is-MF4sLlaVQwSwIg531FGg2z3ZUuCW2IKngjKLz6dh_4YS9hvLIuZLW_dmxB-Q7rSFMoxWNexDYoSLKFANFwhl4WcEMWRuCsAizB2oXapqM0N6VlajdGAduENb8H0TwDqT/s1600/20140923_113553.jpg" height="640" width="480" /></a></div>
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<span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="color: black;"><br />For better house keeping simply follow these tips on how to organize your kitchen well.</span></span></span></span></span></span></div>
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<span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="color: black;"><span style="color: #660000;"><br /><b><span style="color: #990000;">Tips:</span></b></span></span></span></span></span></span></span><br />
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<li><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="color: black;"><span style="color: #660000;"><span style="color: #990000;"><span style="color: black;">If you choose to put spices near the stove, make sure they will stay cool and dry. Heat & moisture will spoil the flavor and you will have to them much more often.</span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="color: black;"><span style="color: #660000;"><span style="color: #990000;"><span style="color: black;">Liquid hand soap is a must in any kitchen. It's more hygienic than bar soap and there's no slimy soap dish.</span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="color: black;"><span style="color: #660000;"><span style="color: #990000;"><span style="color: black;">Find drawer trays that fit your drawers to keep things tidy and in order within drawers.</span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="color: black;"><span style="color: #660000;"><span style="color: #990000;"><span style="color: black;">Knives need a special place all their own. Typically knives don't get dull from being used. Instead they get dull from being banged around in a drawer with other knives, utensils or dishes.</span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="color: black;"><span style="color: #660000;"><span style="color: #990000;"><span style="color: black;">Keep ingredients of recipes together like Chinese ingredients, or baking ingredients. It saves time plan things ahead, make food beforehand and start organizing.</span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="color: black;"><span style="color: #660000;"><span style="color: #990000;"><span style="color: black;">Organize according to how traffic and activities do flow, not necessarily according to how they should flow.</span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #990000;"><span style="color: black;"><span style="color: #660000;"><span style="color: #990000;"><span style="color: black;">Try sorting small hand utensils according to size/length. Keeping the small and the large separated will speed your search for the correct utensil.</span></span><br /><br /><b><span style="color: #990000;"> </span></b></span></span></span></span></span></span></span></li>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com5tag:blogger.com,1999:blog-6234908190010717399.post-31119273136249600862014-11-05T19:12:00.000+05:302014-11-06T08:01:39.422+05:30Mysore Bajji (Mysore Bonda) with Idly Batter<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvGz0Bu-6vG3r41jM5OB7Z9GZ12NaZgRZX1pc4qAdrLrdSeclt9XhsA6z-yth_pSnk62u04AdTNn0s1In9gJyXil0sQ5UaVAXvBT2gh2c9riTf3u2cA6_SKIVzqdSAsjBm_vjYmqO47Oi/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvGz0Bu-6vG3r41jM5OB7Z9GZ12NaZgRZX1pc4qAdrLrdSeclt9XhsA6z-yth_pSnk62u04AdTNn0s1In9gJyXil0sQ5UaVAXvBT2gh2c9riTf3u2cA6_SKIVzqdSAsjBm_vjYmqO47Oi/s1600/1.jpg" height="562" title="Mysore Bonda" width="640" /></a></div>
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<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;">After a long break today I am here with a simple breakfast recipe, Mysore bonda or Mysore bajji in telugu... Actually people use to prepare this with rice flour but I have modified according to our taste with idly batter... Taste super than original bondas..</span></i></span></div>
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<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;">So let's move on to the recipe.</span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimez_OCxHhkm_JwIXUnuhKACNSDOt0hVqwU11zSs3tQ5hwgUikbNSqqbfzhyVDPDnWITiWeSiokGFKTKF-j2GWM4eRjYdZb_HUAzyks163-d95dBOLf3eFL08JYlfBVOb2_3evN_E4adPp/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimez_OCxHhkm_JwIXUnuhKACNSDOt0hVqwU11zSs3tQ5hwgUikbNSqqbfzhyVDPDnWITiWeSiokGFKTKF-j2GWM4eRjYdZb_HUAzyks163-d95dBOLf3eFL08JYlfBVOb2_3evN_E4adPp/s1600/2.jpg" height="640" title="Mysore Bonda" width="554" /></a></div>
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<span style="font-size: small;"><span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></span></span></div>
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<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Idly batter - 1 cup </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">All purpose flour (maida) - 1/2 cup</span></span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Curd - 1/3 cup</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Baking soda - pinch</span></span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Chopped green chillies - 2 tbsp</span></span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Onion (finely chopped) - 1 small</span></span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Chopped curry leaves - 1 tbsp</span></span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Chopped coriander leaves - 2 tbsp</span></span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cumin seeds - 1/2 tbsp</span></span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Salt - as per taste</span></span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Water - as required </span></span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Oil - to deep fry</span></span></li>
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<span style="color: #990000;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Method:</span></span></b></span></div>
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<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat Oil for deep fry in a pan.</span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Meanwhile,
take a wide mixing bowl, add maida, idly batter, chopped green chillies,
onion, curry leaves, coriander leaves, cumin seeds, salt, baking soda,
curd and mix well.</span></span> </li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Drop the batter with a spoon or with your fingers into the oil carefully and fry until golden brown in a medium flame. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Remove and drain them on a kitchen/tissue paper.<br /><br />Serve hot with coconut chutney or any other chutney you like..</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQR_SR7EltQzUZmdNoK71cTurbSt3ifBSy6m-LT_s4LyZ0CtgNvYqDVXBIf0gCqQJ73O3cJuLk4BtApha_GO4v_Lv5fGOnD0ZuI4PB7bW7SnPNA1R73DWeJtEGguc2QboXS20pCSx1-7x/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQR_SR7EltQzUZmdNoK71cTurbSt3ifBSy6m-LT_s4LyZ0CtgNvYqDVXBIf0gCqQJ73O3cJuLk4BtApha_GO4v_Lv5fGOnD0ZuI4PB7bW7SnPNA1R73DWeJtEGguc2QboXS20pCSx1-7x/s1600/3.jpg" height="576" title="Mysore Bonda" width="640" /></a></div>
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<span style="color: #990000;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Notes:</span></span></b></span></div>
<div style="text-align: left;">
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">While mixing the batter add little water if required.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Don't over fry, taste will differ.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Sour curd adds
special flavor to the dish. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Georgia,"Times New Roman",serif;">After mixing all the ingredients, let the
batter stand for 10-15 min before adding to oil to get much more
soft and fluffy bondas.</span><br /> </span></span></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sWXQ1O7uSIjGOgf8sJwBtaGxmApTINDyGzWi3ljfSANywaQIo2mSg1ztiJi7OdSIgL3urNcpvh8UWnqqYLc5YnixN6sTFYEomhRmJpX4R61LAeVPuOcI6829QJYLpgw3sdfn0_HJjhJU/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sWXQ1O7uSIjGOgf8sJwBtaGxmApTINDyGzWi3ljfSANywaQIo2mSg1ztiJi7OdSIgL3urNcpvh8UWnqqYLc5YnixN6sTFYEomhRmJpX4R61LAeVPuOcI6829QJYLpgw3sdfn0_HJjhJU/s1600/4.jpg" height="528" title="Mysore Bonda" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com5tag:blogger.com,1999:blog-6234908190010717399.post-16783792332720494912014-10-21T09:18:00.000+05:302014-11-11T16:00:53.933+05:302014 Diwali Recipes: Sweets & Snacks<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzpQv3Tt4pubuZ5qamMq9I5bHEkNX9OQKHiX4Z7OjNL7Z3OpZlcjihOkAAUd8BRmYf0Fd1vhp3KIYVpAiOEg_lHLJPYdQ7rQVwcP4dbRkXmu2i_7llghf8cYL8qd81fyFlrDhceDvN5u1/s1600/Diwali+diya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzpQv3Tt4pubuZ5qamMq9I5bHEkNX9OQKHiX4Z7OjNL7Z3OpZlcjihOkAAUd8BRmYf0Fd1vhp3KIYVpAiOEg_lHLJPYdQ7rQVwcP4dbRkXmu2i_7llghf8cYL8qd81fyFlrDhceDvN5u1/s1600/Diwali+diya.jpg" height="426" width="640" /></a> </div>
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<span style="font-size: large;"><span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: large;"><b>2014 Diwali Recipes:</b></span> <i><span style="color: black;">Here </span></i></span></span></span></span><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #990000;"><span style="font-size: small;"><span style="color: black;">is the collection of easy and simple <span style="color: #990000;"><b>Diwali </b></span>sweets and snacks for my readers <span style="color: #990000;"><span style="color: black;">in</span> </span>one page for quick reference.<span style="color: #990000;"> </span></span></span></span></span><span style="font-size: small;">Click on each thumbnail for the recipes<span style="color: #990000;">.<span style="color: black;"> As a working women I have less time to prepare sweets & snacks. I'll try to post more recipes in coming days<span style="color: #005300;"><span style="color: black;">.. :) Many people may think that visiting my blog and commenting is waste of time.. Though am not a famous food blogger I am posting my skills in my level.. But encouragement is more important to develop any person's skills.. Anyhow <span style="color: #660000;">Happy Diwali To All My Readers</span>.. :) </span></span></span></span></span></span></i></div>
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<span style="color: #990000; font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Sweets</span> </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFCEXuAanVYZWaJrvP9x1gv3juuP7on3dKZtMr6MtGyGC-o4i2SYA_M-7m2EfOcTYs51jcCIL4yPuR42Qi4VVe44SDb14YZ_Bc3TXZ1ZW5pHObLy-ftePzkOGes42vYbMvgqK1sBE9yBS/s1600/DSC09532-002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: large;"><span style="color: #990000;"><b> </b></span></span></div>
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<a href="http://sreshtaskitchens.blogspot.in/2014/10/puran-polibobbatlu.html#more" target="_blank"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARATj_3DqwWpPvhneHrUx_vYxoQPPQvnNmMdoiTlpsYFfA6th3P4Vm-zTEAMnWmkAqL4nmLg44ayXwHRx0ObpA_jnSVmDQH5kxUaagAzCLK5WBzq_AnqEAriYgZc89GAtO6q6h8GGzNec/s1600/bob4.jpg" height="200" title="Puran Poli" width="150" /></a> <a href="http://sreshtaskitchens.blogspot.in/2014/10/vellulipalkova.html"><img alt="http://sreshtaskitchens.blogspot.in/2014/10/vellulipalkova.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_RqE6YgpfiU0fqxmuzxrwt4Sq1HL8aLlxkAStRF2h-X3D4smKqbjiHDBq8taZV3ZujEdrjwcI0TyRVB43XIysUOTH__aejsAv4o59XRnRPpVzjOZmqdu4oo1_CrAzQWKQWeGVzaEoafp/s1600/DSC09532-001.JPG" height="200" title="Velluli/Palkova" width="195" /></a> <a href="http://sreshtaskitchens.blogspot.in/2014/10/microwave-palkova.html" target="_blank"><img alt="http://sreshtaskitchens.blogspot.in/2014/10/microwave-palkova.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTEsCRn3ajgDopBOZH-jtOeaGA8qmPROG8ynqA-nOGyhg9vtwhTMQb7CpqlATofHtt4C8cwqfOFiHDJ_QB5VUP0dE1paT6k0-fftZWiOwbQoLa5dfuHc2419l8YlYg5_Sulk2CW8VaZWS/s1600/Palkova3.jpg" height="200" title="Palkova" width="150" /></a> <a href="http://sreshtaskitchens.blogspot.in/2014/10/besan-laddu-is-very-simple-laddu-recipe.html"><img alt="http://sreshtaskitchens.blogspot.in/2014/10/besan-laddu-is-very-simple-laddu-recipe.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghp6hOD-9Nja_f57BKQ5KoLVWbh1kJn4uqOZU1GyTxNBviBuCEiR9SmmIiFbgTXWisqp2plVsz9qq-PhyTf9j_8Z9dF6tw9l8pe2FJlUneArBC6tZbJY-d_hdGLBxSmIxm2u-U1IWs97eF/s1600/BL3.JPG" height="200" title="Besan Laddu" width="150" /></a><span style="font-size: large;"><b><span style="color: #b00000;"> </span></b></span><a href="http://sreshtaskitchens.blogspot.in/2014/08/ragi-peanut-laddu.html" target="_blank"><img alt="http://sreshtaskitchens.blogspot.in/2014/08/ragi-peanut-laddu.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtbnJenVKbKZC07sp4JnQX5gJEU9q-sVW4e3rBqIHjeOwzIp6H-x2NQI4sYc-gQpxHvRsOkDkRw4lJIayHXLu1rzDXtcIzbanUX8jePx8Qeti8AXwYluQCoTVAkrN0pn4ctpPLCaNLiJJ/s1600/rl1.jpg" height="200" title="Ragi Laddu" width="150" /></a> <a href="http://sreshtaskitchens.blogspot.in/2014/09/bread-halwa.html" target="_blank"><img alt="http://sreshtaskitchens.blogspot.in/2014/09/bread-halwa.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7-3zV_bzdHx4NejrSnIdR3bi3sgNjmPqv0bxnVUiWUwQoKyJbg9rsg3wZ_sXPTRHt-zdU_ZDEzknPthuswWvXAbvZK8Egfg-2tAoIL8Kvh6GDejnLEJ7dH26Ga1aQiVR3qwBs0bkTrto/s1600/BH.jpg" height="200" title="Bread Halwa" width="145" /></a> <a href="http://sreshtaskitchens.blogspot.in/2014/08/junnuandhra-style-milk-pudding.html" target="_blank"><img alt="http://sreshtaskitchens.blogspot.in/2014/09/bread-halwa.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPSE_VuhtKQuw-0T8iiiDFmaveKJ6ci8MWIuV3mGgZo756XUGj5bvH392TEx_RJqQKAe7piYX4e5gN-odWFQ5-NvzoEUhaqudugP3PHbVZ0cR9KdsNBnF5WYdorZ33_p7n_N27JOpMahw/s1600/junnu-001.jpg" height="200" title="Junnu" width="164" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARATj_3DqwWpPvhneHrUx_vYxoQPPQvnNmMdoiTlpsYFfA6th3P4Vm-zTEAMnWmkAqL4nmLg44ayXwHRx0ObpA_jnSVmDQH5kxUaagAzCLK5WBzq_AnqEAriYgZc89GAtO6q6h8GGzNec/s1600/bob4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #990000;"><b>Snacks</b></span></span></span></div>
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<a href="http://sreshtaskitchens.blogspot.in/2014/09/karam-gavvalu-savory-shells.html" target="_blank"><img alt="http://sreshtaskitchens.blogspot.in/2014/09/karam-gavvalu-savory-shells.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZMZ42Gfmnl4VKodY2N0zn9pzg1bgL1bPnn_iOWMo3z4aws8IuOV5oPe6Lmwn12FcWaGm-k96ydrQDFEb5ZVTMqhDzntUaPFU5-8BUNxAFlO_0VKDevnHOayGCda11CyBahlTwgH84_ue/s1600/gav2.jpg" height="200" title="Savoury Shells" width="150" /></a> <a href="http://sreshtaskitchens.blogspot.in/2014/10/ribbon-pakoda-with-millet-flour-diwali.html" target="_blank"><img alt="http://sreshtaskitchens.blogspot.in/2014/10/ribbon-pakoda-with-millet-flour-diwali.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeWFa6euRggYcTk1gABbsDkODkUuKTxO-QriFsbt7nVAEbol3Q6tkLIRL41cCOKppACh-FAVaoQaokzpifGN9KFqYC-CytuN891mvkBq4aSoa4MnFuI2f3cetzIKLJu-AZ-3INY29Cwfo/s1600/RiPa-001.jpg" height="200" title="Ribbon Pakoda" width="150" /></a></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com1tag:blogger.com,1999:blog-6234908190010717399.post-78810112651449782362014-10-20T09:45:00.004+05:302014-10-20T13:47:46.849+05:30Microwave Palkova<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictfcIv7EB9h_wQYtrr92aKtlRyFHri5HEQJIysddOifU4sbxLPkPqNqy9C0nLrgHf7qXz1xyQHjEl_jslXcZ91VMhykCnAWcYFAutBeSxSoCeF0IiEEaSraQKVe04CdQ6QXNP0ZPH09ka/s1600/Palkova3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictfcIv7EB9h_wQYtrr92aKtlRyFHri5HEQJIysddOifU4sbxLPkPqNqy9C0nLrgHf7qXz1xyQHjEl_jslXcZ91VMhykCnAWcYFAutBeSxSoCeF0IiEEaSraQKVe04CdQ6QXNP0ZPH09ka/s1600/Palkova3.jpg" height="640" title="Palkova" width="480" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Palkova is an Indian sweet prepared from Milk.. The usual process of making palkova is time consuming. Palkova involves stirring milk for a long time till it thickens into a
solid. It takes 2-3 hours or so usually and involves continuous stirring. Lets see for a quicker version of this palkova using microwave..The taste matches the original version and this delicious, mouth watering microwave palkova can be prepared within 10 mins. I used my mould(stamp) to get a nice design on my palkova.. :) You can find my 5 year old Princy's work here( Stamping on a ball ).. :) I made a ball and Princy had designed the palkovas.. Am happy to involve her in my cooking..She is so excited to do the stamping process(<span style="font-family: Arial,Helvetica,sans-serif;">S</span>ee the tiny palkova which is prepared by princy i<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Georgia,"Times New Roman",serif;">n the step-wise picture)</span> </span>.. :)</span></span></span></i></span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkutlLxtRp5HQP0lQvPwDX_OXP48EvvLI_5w3hqBsZGHbl6wRIuSZKiioQTrElfQVA-1-LOwhZ9YiyGMFveSNh5krP6cP_PAmJJ-EHbti_W-osJrnhlpBP8UjYIl65KgRPHMYE_tIGFG3-/s1600/Palkova2...jpg" height="640" width="480" /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b><span style="font-size: small;">Ingredients:</span></b></span></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Whole milk - 1litre</span><span style="font-size: small;"> </span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Sugar - 1/2 cup</span><span style="font-size: small;"> </span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Butter/Ghee - 2 tbsp </span></span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Method:</b></span></span><br />
<ol>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Take all the above ingredients in a microwave safe bowl and mix it well. The bowl should be deep as the milk will keep boiling over.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Place in microwave for 3 minutes. Keep an eye on it all the time.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Open the microwave. Wait for a minute(Milk will be boiling), then carefully take out and stir and continue with the minute.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Do it again for a minute. Stir and put it back in. Keep doing this till your palkova gets a smooth texture and is not watery.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Finally, take all the mixture into a plate and form a lemon sized balls and place them into a big plate. Then press gently with your mould on a ball to get design on palkova as shown in the picture. Keep in mind that it hardens when it starts to cool.</span></span></li>
</ol>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItc9XmmKRj8ozksJAsic9jGIgAVct4KUIK1B8g2S8LEWRkUjgA0ou15IOmaGLynRgTAAFtNbV4SnQ9PbhfYzAw9yPJI7YzusvfQU4sMLvm911kTFM8g6iLl-m5uUeSk9Zog4_JoJEsy5i/s1600/Palkova1.jpg" height="166" width="640" /></div>
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<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
on
it all the time. If it rises, take out and stir and continue with the
minute. - See more at:
http://www.roshniskitchen.com/2012/06/microwave-palkova.html#sthash.S3DWQ0wi.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
on
it all the time. If it rises, take out and stir and continue with the
minute. - See more at:
http://www.roshniskitchen.com/2012/06/microwave-palkova.html#sthash.S3DWQ0wi.dpuf</div>
</div>
<div style="text-align: justify;">
<i><span style="font-family: Georgia,"Times New Roman",serif;">Your Microwave Palkova is ready.. :)<br /><br /></span></i></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qqcrePn4q5eNVia3kIpx_d-hKUxG70s6ydiATROSz_5zNKnjJQK9C9T-iv72QaQQ_pIfLoGxyKLGKHqdm6ie3xnE6uKAkiiC2dobWC51C0Kb_0vRr5wNJ1J_rNvJYXllaRrDW-ydsZVh/s1600/Palkova4.jpg" height="640" width="480" /></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"> </span></i> </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Notes:</b></span></span></div>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Use a big microwave bowl. I used a big pyrex bowl. The milk boils and splits out if we use small bowl.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Keep an eye at all times since the milk will overflow.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Do not keep the milk in the microwave and walk away for the 2 minutes or one minute. You will have to keep an eye and stop the microwave when the milk begins to rise and start it again until the 2 min or 1 min is up. Then take it out and stir. Put it back in for the required time.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">The timings will vary depending on the microwave. It took me 8 minutes.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Grease ghee to the mould now and then when it starts sticking.</span></li>
</ul>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
I used a big pyrex bowl </div>
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbDgKHJ_Vab-DnBlOigTMol1khdV37Oh9EhXJxZQ5azd-KrmLlRHYypd-PGSq98k8SQUidsgPANy4p7iai4t-L2O3nttdcEI9KDjG799gbXU9moKMHGVGgIEE6ZuPwgCbGweBswCXkYHJ/s1600/Palkova5.jpg" height="640" width="480" /></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcgcokq_1tyOl4mN5qkDMXbHMJtjWR9_vNLUlzJLWgIFcFQa3DnO6lAdQD-TszOgTBuFFGC5RF1p5pfNKaM4PjAF2-jcXTpxmVUWHDA93cNHpHQFZVyOS8ES81uvEYaLYRqquSfhyNhWu/s1600/Pal.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></span></i></span></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-59943794364662750292014-10-17T09:07:00.000+05:302014-10-17T09:59:14.255+05:30Puran Poli/Bobbatlu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARATj_3DqwWpPvhneHrUx_vYxoQPPQvnNmMdoiTlpsYFfA6th3P4Vm-zTEAMnWmkAqL4nmLg44ayXwHRx0ObpA_jnSVmDQH5kxUaagAzCLK5WBzq_AnqEAriYgZc89GAtO6q6h8GGzNec/s1600/bob4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARATj_3DqwWpPvhneHrUx_vYxoQPPQvnNmMdoiTlpsYFfA6th3P4Vm-zTEAMnWmkAqL4nmLg44ayXwHRx0ObpA_jnSVmDQH5kxUaagAzCLK5WBzq_AnqEAriYgZc89GAtO6q6h8GGzNec/s1600/bob4.jpg" height="640" width="480" /></a></div>
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<i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: grey;"><span style="color: black;"><span>Bobbatlu<span style="line-height: 18.9063px;"> is a traditional and delicious dessert </span></span></span></span>made with maida and chana dal pooranam. </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In Andra Pradesh, bobbattu is served with ghee(clarified butter). The method of preparation varies from place to place. These Puran poli is famous in Hyderabad.. So I want me to try this in Hyderabad style, so went to the shop and noted all the recipe in detail and made changes according to my taste and tried for the first time.. Surprisingly, it came out super taste like Hyderabadi Bobbatlu.. Am full happy of the outcome.. :) My hubby gave a big thumbs up... :) </span></span></i></div>
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<i><span style="font-size: small;"> </span></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEvmJoksv5_69wn23g2sy4um5Qjfr1enBMENvKUUC2tQdGUOfdmC-vywPZZEDomgCls_h0pGMnH8HNP7BBjeuG-dNdaMPyRca_D6IzIYSc1pkY7f3DDCfxxwvz92b2qE8y70wjcPnBHrB/s1600/bob3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEvmJoksv5_69wn23g2sy4um5Qjfr1enBMENvKUUC2tQdGUOfdmC-vywPZZEDomgCls_h0pGMnH8HNP7BBjeuG-dNdaMPyRca_D6IzIYSc1pkY7f3DDCfxxwvz92b2qE8y70wjcPnBHrB/s1600/bob3.jpg" height="640" title="Puran Poli/Bobbatlu" width="480" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rAHYT6M8Vr964VHD1e1R1XFud7XPshnM7ZZvvI0tXA5Fu28XxZUUYpG-4E1Uu4Qk9cmcuD3NzX9ayMBLu4cPCVgnaW7zTHcJkELqlADJ7YFzyBdQyhTJGaG97r_DJLobB1LgkBY2vcvg/s1600/bob1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Ingredients:</b></span></span></span><br />
<br />
<span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">For making the outer wrap:</span></span></span><br />
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients">Maida - 1.5 cups</span><span class="inglist" itemprop="ingredients"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients">Oil / Ghee - 1 tbsp</span><span class="inglist" itemprop="ingredients"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients">Salt - a pinch</span><span class="inglist" itemprop="ingredients"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients">Water - as required</span><span class="inglist" itemprop="ingredients"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients">Oil - as required for toasting</span></span></span></li>
</ul>
<span style="color: #990000;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients">For making the inner stuffing:</span></span></span></span><br />
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients"><span class="inglist" itemprop="ingredients">Bengal gram(sengapappu) - 1 cup</span><span class="inglist" itemprop="ingredients"> </span></span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients"><span class="inglist" itemprop="ingredients"> </span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients"><span class="inglist" itemprop="ingredients">Jaggery - 1 cup</span><span class="inglist" itemprop="ingredients"> </span></span></span></span><span class="inglist" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients"> </span></span></span></span></li>
<li><span class="inglist" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients">Cardamom powder - 1 tsp</span></span></span></span></li>
<li><span class="inglist" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients"><span class="inglist" itemprop="ingredients">Coconut - 1.5 tbsp</span> </span></span></span></span></li>
</ul>
<span style="color: #990000;"><b><span class="inglist" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients">Method:</span></span></span></span></b></span><br />
<ol><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions"><span class="desc" itemprop="recipeInstructions">
<li><span style="color: #990000;">For the inner stuffing:</span> Dry roast bengal gram till a nutty aroma comes, don't let it
brown. Then soak it in water for at least 1 hour.</li>
<li><span class="desc" itemprop="recipeInstructions">Then cook bengal gram
with water until soft but not mushy(It should still be in shape if you
press it). Drain water from bengal gram and keep aside.I was not
confident in pressure cooking bengal gram so cooked it in a open pan.</span></li>
<li><span class="desc" itemprop="recipeInstructions"></span><span class="desc" itemprop="recipeInstructions">Dry roast coconut till
the moisture leaves. Grind bengal gram with jaggery to a coarse mixture-
Use the pulse option in your mixer and press it on and off, don't make it to a fine
paste.</span></li>
<li><span class="desc" itemprop="recipeInstructions"></span><span class="desc" itemprop="recipeInstructions">Add roasted coconut, cardamom powder to the grinded bengal gram jaggery mixture. Make small lemon sized balls </span><span class="desc" itemprop="recipeInstructions"><span class="desc" itemprop="recipeInstructions"><span class="desc" itemprop="recipeInstructions"><span class="desc" itemprop="recipeInstructions">to make the puranam(inner filling) </span></span></span>and keep it ready.</span></li>
<li><span style="color: #990000;"><span class="desc" itemprop="recipeInstructions">F</span></span><span class="desc" itemprop="recipeInstructions"><span style="color: #990000;">or making the outer wrap:</span> Take maida in a bowl, add oil and salt, Mix well then add water little by little.</span></li>
<li><span class="desc" itemprop="recipeInstructions"></span><span class="desc" itemprop="recipeInstructions">Form a soft piliable
dough just like chapathi dough. Allow it to rest for an hour</span></li>
<li><span class="desc" itemprop="recipeInstructions"></span>Now take a small
portion of dough on a greased plastic sheet and flatten it to form a
thin disc. <span class="desc" itemprop="recipeInstructions">Then keep the puranam ball in the center.</span></li>
<li><span class="desc" itemprop="recipeInstructions"></span><span class="desc" itemprop="recipeInstructions">Seal it completely by
pulling the sides to center just like how we make for stuffed parathas.
Then flatten it </span><span class="desc" itemprop="recipeInstructions">the stuffed balls slightly. Dust flour if needed.</span></li>
<li><span class="desc" itemprop="recipeInstructions"></span><span class="desc" itemprop="recipeInstructions">Roll it to a thick or
thin poli. Heat tawa carefully place the poli on the tawa, drizzle oil
and cook the poli on both sides until brown spots appear. Serve hot
with a tsp of butter.</span></li>
</span></span></span></span></ol>
<span class="inglist" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients"> Traditional, delicious bobbatlu is ready.. :)</span></span></span></span><br />
<span class="inglist" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients"> </span></span></span> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiqk-U6MgVCT5H6mGMt8a9irlQhS-jkyny9tkXECIgX8Q-d8SVSulNtcBmEa5VC6MoEvzekF2cvYycoFzCyIa0rC6_muvy6VxOiNOoPyYYWy-HJ3hCQMhDBPufY3fL6_LMh-Vbo81nWeG/s1600/bob2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiqk-U6MgVCT5H6mGMt8a9irlQhS-jkyny9tkXECIgX8Q-d8SVSulNtcBmEa5VC6MoEvzekF2cvYycoFzCyIa0rC6_muvy6VxOiNOoPyYYWy-HJ3hCQMhDBPufY3fL6_LMh-Vbo81nWeG/s1600/bob2.jpg" height="640" title="Puran Poli/Bobbatlu" width="500" /> </a></div>
<br /><span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">My Notes:</span></b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;"> <span style="font-family: Georgia,"Times New Roman",serif;">Adjust the sweetness of bengal gram stuffing according to your taste.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">While grinding take care not to make the bengal gram to a paste consistency. It should be coarse with one or dals popping out.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Make sure you try them only when you have free time.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Roll carefully to get perfect polis without the stuffing oozing out.</span></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zuPXYa1hMVTYSg_HMZgWrTEZJXEukzcDakfavcTFZtz-PqTNWIaZojKLymM2xZS1LRGPdf36qAecBVZhZTvrq6o4kFSOf4nxmUaGz8CDjGNMzz0SUraE36bk5n9AMoJTnMymwstIvgHH/s1600/bob.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zuPXYa1hMVTYSg_HMZgWrTEZJXEukzcDakfavcTFZtz-PqTNWIaZojKLymM2xZS1LRGPdf36qAecBVZhZTvrq6o4kFSOf4nxmUaGz8CDjGNMzz0SUraE36bk5n9AMoJTnMymwstIvgHH/s1600/bob.jpg" height="480" title="Puran Poli/Bobbatlu" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-58305528346336824402014-10-16T09:23:00.000+05:302014-10-20T11:09:29.013+05:30Velluli/Palkova<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZ_g5MsD0drZtBjS2Jm7Ci0NDzQJzBKgMLXwwTvkokR2TZAYDEN840-6NshL0bD4-UZmtawvDF792oocfjO8YCeE98fTht1Wx4KevclDCmleVFMMlhcXmnRhsVPgMiMVzdPmXcKDsUtlJ/s1600/DSC09526-003.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZ_g5MsD0drZtBjS2Jm7Ci0NDzQJzBKgMLXwwTvkokR2TZAYDEN840-6NshL0bD4-UZmtawvDF792oocfjO8YCeE98fTht1Wx4KevclDCmleVFMMlhcXmnRhsVPgMiMVzdPmXcKDsUtlJ/s1600/DSC09526-003.JPG" height="432" title="Palkova/Veluli" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-size: small;">Palkova/Velluli is my sis fav recipe..I named it Velluli because it seems like garlic shape..In telugu we call velluli.. This is very easy to prepare and needs very few ingredients but a bit time consuming.Though making Vellulis using mould is time consuming, but the final result looks wow... The mould I used is gifted by ammama on my B'day.. :) She gave a pack of moulds for different purposes. Love you ammama.. :) There are hardly any chances to go wrong with this very easy recipe. I made this palkova in microwave method and regular method. In this post you can find regular method. I'll post microwave method in coming week. Ok then move on to the recipe now.. :)</span></i></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Ingredients:</b></span></span></span></div>
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Whole milk - 1litre</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Sugar - 1/2 cup</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Butter/Ghee - 2 tbsp</span></span></li>
</ul>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Method:</b></span></span></span></div>
<ol style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Take a heavy bottomed vessel, add melted ghee,1 litre of milk and boil the milk in medium low flame.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Keep stirring the milk from time to time. As the milk starts boiling, reduce the flame to low and stir continuously.Scrap the milk sticking to the sides of the pan with a ladle as you stir.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Then add sugar and mix well. After few minutes, milks starts thickening and you will observe a slight color change of thickened milk.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Reduce the flame and stir continuously until the desired consistency is attained (the point where the thickened milk leaves the surface of kadai and come together while stirring). Switch off the flame at this stage as shown in picture and let it cool. Once it cools it will thicken further.</span></span><div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKtDBV2FrwGFU55qVNCjxUDfjcNc8Hhs8LoAS5YgaVtmJzufdYQYQuG47CJYARKALKHuTVXnpD05g6Edroz9u47zMyP4Brq21foFvdxioQ3Ap4Rh_2Uv5Jbhhmrxgj-Tj4q6l9XWQheWb/s1600/Palkova.jpg" height="236" width="640" /></div>
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<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Take a lemon size ball, place it in mould and press on all the sides to get the striped impression. Then open carefully to take out the palkovas.<br /><br />Delicious Palkova is ready...! Kids will love this sweet and enjoy the shape.. :)</span></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiXHzJxMaOIXF6W_8OyottwTI7_26Xvbvn_E8h_exyY1RVhB4OSU8Gu90vFj-oJN-QcBx3CbPo-RsesytCR5psr41JEKN5coKBpkRfuH2le0FwRzjDiW_UyKJiXk5536PvTuWZNkWeoah/s1600/DSC09532-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiXHzJxMaOIXF6W_8OyottwTI7_26Xvbvn_E8h_exyY1RVhB4OSU8Gu90vFj-oJN-QcBx3CbPo-RsesytCR5psr41JEKN5coKBpkRfuH2le0FwRzjDiW_UyKJiXk5536PvTuWZNkWeoah/s1600/DSC09532-001.JPG" height="640" title="Palkova/Velluli" width="624" /></a></div>
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</li>
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<span style="color: #990000;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Notes:</span></span></b></span></div>
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Use fresh milk. Full fat milk is preferable as it will take less time to condense</span></span>. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">If you do not stir it continuously , there are chances of the milk getting burnt and your whole effort will go waste.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">You can adjust the sugar in this sweet according to your taste.The entire trick of making palkova lies in continuous stirring of milk. It takes quiet long time to prepare, lot of patience is required for the entire process.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Once you add sugar, it will become a little watery. Keep stirring for some more time until it becomes thick.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Grease ghee to the mould now and then when it starts sticking.</span><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5teCzdhTpfwMyjbzLNHTgfN46JpWH3FRkJYM7DnTvLTj2Op0sQnPH5-qWVFhxHSthTB74lJPkxFB8Ptn65ymqEbtFzcgrN-ltrov1ypyLB_S9JwJ0SgcOKbr-w3lQ5XKOw8ox9MeZB5E/s1600/DSC09535-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5teCzdhTpfwMyjbzLNHTgfN46JpWH3FRkJYM7DnTvLTj2Op0sQnPH5-qWVFhxHSthTB74lJPkxFB8Ptn65ymqEbtFzcgrN-ltrov1ypyLB_S9JwJ0SgcOKbr-w3lQ5XKOw8ox9MeZB5E/s1600/DSC09535-001.JPG" height="446" title="Palkova/Velulli" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-31958432456295417862014-10-08T13:28:00.000+05:302014-12-05T11:24:40.159+05:30Besan Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEGidMBAxU-GyU576KM2w9Sd5Y4Um7dH-QXkR80oGR6ROZLV_91rkbCnTGo9FcytW3rmX9pNA_Iv7SeNi32npziCXt_ZHGRWZSF0i13PGJhRRt4DeIa5H2fvkNenAt0KMsf0XBOWzpZZl/s1600/BL3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEGidMBAxU-GyU576KM2w9Sd5Y4Um7dH-QXkR80oGR6ROZLV_91rkbCnTGo9FcytW3rmX9pNA_Iv7SeNi32npziCXt_ZHGRWZSF0i13PGJhRRt4DeIa5H2fvkNenAt0KMsf0XBOWzpZZl/s1600/BL3.JPG" height="640" title="Besan Laddu" width="480" /></a></div>
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<i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Besan laddu is a very simple laddu recipe from all other laddus and it is very easy to make. My MIL use to prepare these laddus for any occasion. She will prepare tiny laddus for my daughter too.This is the first time I did by my own and hubby likes it much and told me to prepare again... :) This is one of the easy and quick Diwali sweet recipes and melt in the mouth.. :)</span></span></i></div>
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<span style="font-size: small;"><span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></span></span></span></div>
<ul style="text-align: left;">
<li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Besan flour (Senagapindi) - 1 cup</span></span></li>
<li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Sugar - 3/4 cup</span></span></li>
<li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ghee - 1/4 cup</span></span></li>
<li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cardamom powder - large pinch</span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Method:</span></span></b></span></div>
<div style="text-align: justify;">
<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></span></b></span><br />
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Take
a wide kadai, heat ghee. Now add besan flour and fry in remaining ghee until it turn to golden yellow with nice aroma.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Take
a wide cooking vessel, add sugar, very little water and mix well to get
syrup with thin consistency. Sprinkle some cardamom powder and mix
well.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Switch
off the flame, add fried besan and mix well. Cool the
besan mixture until it turns warm. Now take a small portion of mixture
and make in to small balls of required size.</span></li>
</ol>
</div>
<div style="text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6vc2IdvfPsNhXXXjufoMJ7aXUHanK0uBJ8OsjryixFPu19BFP71sghlASy71L3j5w3pEGrLitLrh3n0nTEo15Re0dseeqQImRS0v5eYd9LVDdN_24VEekNP4MXA2DOcw6mOsrknQ_W33/s1600/BL2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6vc2IdvfPsNhXXXjufoMJ7aXUHanK0uBJ8OsjryixFPu19BFP71sghlASy71L3j5w3pEGrLitLrh3n0nTEo15Re0dseeqQImRS0v5eYd9LVDdN_24VEekNP4MXA2DOcw6mOsrknQ_W33/s1600/BL2.JPG" height="480" width="640" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
<span style="color: #990000;"><b>Notes:</b></span></span></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;">Make sure you roast besan flour till raw smell leaves else it will give a raw taste to the laddus.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">You can even add add chopped & roasted cashews in laddus.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">While shaping I added extra 3 tbsp ghee to make the dough moist and smooth.<br /></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE93v3dUBbyfz2WTDPPUHrPMqTX7k7bhbMJ7Vvv-axlbNVP8WZL1tvN_xokvIqKObLJ5tn0FP00wsF0_J0X3OWx9y9LwDwdhEVQ8E7K5-tccUzMjXZRq1VticCsPC5rPzvbv4V3CY3K6PY/s1600/BL-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE93v3dUBbyfz2WTDPPUHrPMqTX7k7bhbMJ7Vvv-axlbNVP8WZL1tvN_xokvIqKObLJ5tn0FP00wsF0_J0X3OWx9y9LwDwdhEVQ8E7K5-tccUzMjXZRq1VticCsPC5rPzvbv4V3CY3K6PY/s1600/BL-001.JPG" height="640" width="480" /></a></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com2tag:blogger.com,1999:blog-6234908190010717399.post-3991300278716100472014-10-04T09:55:00.000+05:302014-10-14T10:07:57.695+05:30Ribbon Pakoda with Millet Flour - Diwali Savoury Snack<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj345WafWxia16AC9Nvy79N_E_xuldPL-JgTdaWzQ5v8FyHuYFT9DCaLID3Umow-Pt7aOn2P-qwKOipwcI8iXf0hoOoXSroZ2PjOcXNzQ0kym5jH8AE6Eo9H6oQ9XQjOiKBxdN8StWsHuXd/s1600/RiPa-001.jpg" imageanchor="1"><img alt="Ribbon Pakoda is one of Princy's fav snack item. You can make this as an evening snack for your kids when they are back from school. I usually prepare this with normal version but my mom prepare this easy snack very often with jonnalu (millet flour). So I tried my mom's version yesterday asking the recipe from my mom. It came out very well and my hubby told me to do this version especially for Princy. Adding jonnalu (millet flour) in this way is healthy for kids." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj345WafWxia16AC9Nvy79N_E_xuldPL-JgTdaWzQ5v8FyHuYFT9DCaLID3Umow-Pt7aOn2P-qwKOipwcI8iXf0hoOoXSroZ2PjOcXNzQ0kym5jH8AE6Eo9H6oQ9XQjOiKBxdN8StWsHuXd/s1600/RiPa-001.jpg" height="640" title="Ribbon Pakoda" width="480" /></a></div>
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<div style="text-align: justify;">
<i><span style="font-family: Georgia,"Times New Roman",serif;">Ribbon Pakoda is one of Princy's fav snack item. You can make this as an evening snack for your kids when they are back from school. I usually prepare this with normal version but my mom prepare this easy snack very often with jonnalu (millet flour). So I tried my mom's version yesterday asking the recipe from my mom. It came out very well and my hubby told me to do this version especially for Princy. Adding jonnalu (millet flour) in this way is healthy for kids.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5uAm4lWm0SNRs2QcktkL1RHFZaT4wqoqEGqzWHvOJHS2MVW_uBZkD8Bp__eyR1CtUZMMVgdHE_hVz8YwzbkowBRo-5K3cLSuy3g3a5pDUzcuAJChVorJf6Qa3wmZ5qQLPpYhY0GBpoXr/s1600/ripa2-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5uAm4lWm0SNRs2QcktkL1RHFZaT4wqoqEGqzWHvOJHS2MVW_uBZkD8Bp__eyR1CtUZMMVgdHE_hVz8YwzbkowBRo-5K3cLSuy3g3a5pDUzcuAJChVorJf6Qa3wmZ5qQLPpYhY0GBpoXr/s1600/ripa2-001.jpg" height="640" width="480" /></a></div>
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<span style="color: #990000;"><b><br /></b></span></div>
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<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients">Rice Flour - 1 cup</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"> </span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients">Besan Flour - 1/2 cup</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"> </span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients">Millet Flour - 1/2 cup</span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients">Butter - 1.5 tbsp</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"> </span></span><span class="inglist" itemprop="ingredients"> </span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients">Garlic paste - 1 tsp</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"> </span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients">Salt - to taste</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"> </span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients">Oil - to deep fry</span></span></span></li>
</ul>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"><span style="color: #990000;"><b>Method: </b></span></span></span></span></div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"><span style="color: #990000;"></span></span><span class="inglist" itemprop="ingredients"><span class="desc" itemprop="recipeInstructions">In a mixing bowl - add
rice flour, besan flour, millet flour, butter, garlic paste </span></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="inglist" itemprop="ingredients"><span class="desc" itemprop="recipeInstructions"><span class="inglist" itemprop="ingredients"></span>and required salt.</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="inglist" itemprop="ingredients"><span class="desc" itemprop="recipeInstructions">A</span></span><span class="desc" itemprop="recipeInstructions">dd water little by
little to form a soft stiff dough. </span>Take the ribbon pakoda mould and keep a ball of dough in the press.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions">Heat oil to deep fry. When the oil becomes hot,drop a pinch of dough.If
it rises immediately,temperature is just right.</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions">Simmer the flame &amp;
press the mould over hot oil in a circular manner.Let it cook in one
side till bubbles cease.</span><span class="desc" itemprop="recipeInstructions"><span class="desc" itemprop="recipeInstructions">Turn over to other side when the bubbles ceases and cook again till bubbles ceases.</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions"><span class="desc" itemprop="recipeInstructions"></span></span><span class="desc" itemprop="recipeInstructions">Drain it tissue paper, </span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions">repeat
the same for the prepared remaining dough too</span></span></span>.</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions">Cool down completely and then store it in an airtight container.</span></span></span></li>
</ol>
<div style="text-align: left;">
<span class="desc" itemprop="recipeInstructions"> <span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Enjoy this as a tea time snack.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWlRpGQXy-B1FIw11bTafru9Z3hoRZ0Don-VVgy0OcZqusi-wV-DsK_bpImfhNd342Utjnm5P0U-Lt0ZR1zaXweAbpGNWZhdbj-KCcPWLQ5856psFfcuox5dHRFROmUd1IRw9wIkf6DHQ/s1600/ripa1-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWlRpGQXy-B1FIw11bTafru9Z3hoRZ0Don-VVgy0OcZqusi-wV-DsK_bpImfhNd342Utjnm5P0U-Lt0ZR1zaXweAbpGNWZhdbj-KCcPWLQ5856psFfcuox5dHRFROmUd1IRw9wIkf6DHQ/s1600/ripa1-001.jpg" height="640" width="480" /></a></div>
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<span style="color: #990000;"><b><span class="desc" itemprop="recipeInstructions">Notes:</span></b></span> </div>
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">You can replace garlic paste with a tsp of pepper powder.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">If u want red colored ones add tsp of red chilli powder. You can even grind red chillies with garlic and skip red chilli powder.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">While making dough, add only required water and make sticky dough. Otherwise Pakoda will break into pieces in oil.</span></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh703Hz98Oc6eWrutBA2xml-PXBP-4nO7gTsz6kbh8iDn6dn3DnpWetUi6S-L-ZfEzoFmDKJj2R22vM7tTtHmNIQqdyyU_tViYYqdoud-PodnM4OGwwiVeqRN_bvt0jzJA3tIBwn6h-GB5A/s1600/ripa3-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh703Hz98Oc6eWrutBA2xml-PXBP-4nO7gTsz6kbh8iDn6dn3DnpWetUi6S-L-ZfEzoFmDKJj2R22vM7tTtHmNIQqdyyU_tViYYqdoud-PodnM4OGwwiVeqRN_bvt0jzJA3tIBwn6h-GB5A/s1600/ripa3-001.jpg" height="640" width="480" /></a></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-63126520550536150812014-10-01T08:58:00.000+05:302014-10-13T09:49:31.698+05:30Simple Egg Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSOwE6D5I5uQ1k4pS3z-JoIkVjA2-6-S5jWv8uoGH-BcvSag4_hetHXFwddIAULpAlEMaH0WtnwTnQVFDvlzk1UWeZbczHG9gxu4eZV5MRSQfZFTub7SnatUuZa83SM4h5CO1hL46ZZdg/s1600/eg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSOwE6D5I5uQ1k4pS3z-JoIkVjA2-6-S5jWv8uoGH-BcvSag4_hetHXFwddIAULpAlEMaH0WtnwTnQVFDvlzk1UWeZbczHG9gxu4eZV5MRSQfZFTub7SnatUuZa83SM4h5CO1hL46ZZdg/s1600/eg1.jpg" height="640" width="480" /></a></div>
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<i><span style="font-family: Georgia,"Times New Roman",serif;">This was the long break i took in blogging. I came to Rajahmundry for vacation and Princy enjoyed a lot at my mom's place. We went to Araku and Vizag with my bro family, mama's family...So I have no time to blog and took a break.. Today's post is very simple recipe which a beginners can do..Egg is my favorite </span></i><i><span style="font-family: Georgia,"Times New Roman",serif;">& is perfect rescue for anytime of the day! I love to try various egg recipes.. :)</span></i></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span><b> </b></span></span></span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span><b>Ingredients:</b></span></span>
</span></span><ul style="text-align: left;">
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Eggs - 2</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Onions (medium) - 3</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Green chillies - 2</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Red chilly powder - 1 tbsp</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Coriander-Cumin powder - 1/2 tbsp</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Garam masala - 1/4 tbsp</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Turmeric - pinch</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Salt - as per taste</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Curry leaves - 4-5</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Oil - 2 tbsp</span></span></li>
</ul>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b><span>Procedure:</span></b></span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">
</span>
</span></span><ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Boil
eggs, remove their shells, pierce them slightly with fork on all sides.
Fry them in oil with pinch of turmeric until they turn to golden brown.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Take another pan, add oil and heat it. Add chopped green chillies, curry leaves and stir them.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Now add finely chopped onions and saute them until they start changing color.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Add turmeric, red chilly powder, coriander-cumin powder, garam masala, salt and mix well.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Add little water, mix well and cook for another 2 min under low flame until gravy texture is obtained.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Finally add fried eggs, stir well and serve hot.<br /><br /></span></span><div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div>
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<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Notes:</span></span></b></span></div>
<div style="text-align: left;">
<div style="text-align: justify;">
<ul>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span">You
can add eggs a little before serving time too. Just heat the curry and
add the eggs when serving as the egg easily absorbs the curry so try to
serve a little after you switch off.</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span">You can add corrainder and garnish for nice smell. <br /><br /></span></span></span></span><div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-43591546479803369232014-09-15T12:46:00.001+05:302014-10-14T14:08:28.064+05:30Bread Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span contenteditable="false" tabindex="-1"><span contenteditable="false" tabindex="-1"><span contenteditable="false" tabindex="-1"></span></span></span><a data-widget="image" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3mSh7VilR9mkBwr_h3axaVXtY60LDBkbFNGnKTobrLHH97S4opGvBLnSYlHOkG-86Fw8VDboPdMXSpzzSjPXOhMKgNaqNh14Za_ilQsQ4BpXxmscZsCr9UeKcfyo0demwxZotmhyphenhyphenu_Fa/s1600/bh3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="breadhalwa.jpg" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3mSh7VilR9mkBwr_h3axaVXtY60LDBkbFNGnKTobrLHH97S4opGvBLnSYlHOkG-86Fw8VDboPdMXSpzzSjPXOhMKgNaqNh14Za_ilQsQ4BpXxmscZsCr9UeKcfyo0demwxZotmhyphenhyphenu_Fa/s1600/bh3.jpg" height="640" title="Bread HAlwa" width="590" /></a></div>
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<br />
<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Bread Halwa is yummy traditiona halwa, that is easy to make.</span></i></span><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;">
Recently I had this bread halwa in my sister's house warming function. I
was very pleased with its taste. I wanted to try it at home and asked
my sister to get the full recipe in script. I prepared with using sugar
syrup & </span></i></span><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;">slightly
modified the recipe to suit our taste.. But many people used to prepare
this halwa with using milk. Though I tried this recipe for the first
time, it came out very well...<span contenteditable="false" tabindex="-1"><span contenteditable="false" tabindex="-1"><img alt="smiley" src="http://cdnjs.cloudflare.com/ajax/libs/ckeditor/4.3.2/plugins/smiley/images/regular_smile.png" data-widget="image" height="23" title="smiley" width="23" /></span></span> Ok, let's move on to the recipe.. </span></i></span><br />
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<div style="text-align: center;">
</div>
<div style="text-align: justify;">
<span style="color: #990000;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></span></b></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Bread - 6 slices (I used white bread)</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Sugar - 1 cup</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Water - 1 cup</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Ghee -for frying</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Cashews - 10</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Raisins - 10</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Cardamom Powder - 1tsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Vanilla Essence - 1tsp</span></li>
</ul>
<div style="text-align: justify;">
<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Method:</span></b></span></div>
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Remove the brown crust and cut bread slices into 4/5 pieces and set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Take a pan, add ghee and heat it. Add cashews, raisins one by one and roast them until they change color and set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">In the same pan, roast the bread pieces until they turn to golden brown.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat sugar and water in a kadai. When sugar reaches sticky consistency, add essence and cardamom powder to it.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Now add fried bread pieces into sugar syrup & press pieces nicely in syrup. Cook it on low flame and mash the pieces with laddle.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">If the water is completely absorbed, then you can add little water in between while cooking so that bread pieces are completely mashed.</span></li>
<li>
<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Finally add roasted cashews, raisins and mix well. </span></div>
</div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Serve hot or cold.</span>
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<span contenteditable="false" tabindex="-1"><span contenteditable="false" tabindex="-1"><span contenteditable="false" tabindex="-1"><a data-widget="image" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CXLaahMXya_mKZGcTYVpj10PqFWxzMsuuC8fpx_2kywUnCWPIABvK2y_MDBXGngSkWnKwHasHknNxcvIvTEa3p_zdLOucd5m5sHkyHWF16OAsvPhHwyOgQ8KwdTVrT4GVduBraSTAiaw/s1600/bh2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CXLaahMXya_mKZGcTYVpj10PqFWxzMsuuC8fpx_2kywUnCWPIABvK2y_MDBXGngSkWnKwHasHknNxcvIvTEa3p_zdLOucd5m5sHkyHWF16OAsvPhHwyOgQ8KwdTVrT4GVduBraSTAiaw/s1600/bh2.jpg" height="640" width="480" /></a></span></span></span></div>
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<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Notes:</span></b></span></div>
<div style="text-align: justify;">
<ol>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">If you are using sweet bread use less sugar.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">You can either use or discard the edges of the bread. If you use these, however, the halwa taste will be unique.</span></li>
<li>
<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Do not deep-fry the bread pieces in ghee, because the pieces will consume more ghee.</span></div>
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<span contenteditable="false" tabindex="-1"><span contenteditable="false" tabindex="-1"><span contenteditable="false" tabindex="-1"><a data-widget="image" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi810qXHyJG4CV4TCAgyyHqB0JXKo4m7zWvoM3wJ00TrpOUpMwTOlAR3DHCNPo1Ud-yH4t7gPZelnKQc8IMm6Sj0V5C6VYzkUQQs9GgTGCHQqHCCn9hi280FAJfNBiIz0tPRyf3k42sFGgL/s1600/BH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi810qXHyJG4CV4TCAgyyHqB0JXKo4m7zWvoM3wJ00TrpOUpMwTOlAR3DHCNPo1Ud-yH4t7gPZelnKQc8IMm6Sj0V5C6VYzkUQQs9GgTGCHQqHCCn9hi280FAJfNBiIz0tPRyf3k42sFGgL/s1600/BH.jpg" height="640" width="464" /></a><span style="background-image: url(http://postcomposer.appspot.com/app/scripts/modules/ckeditor/plugins/widget/images/handle.png); background: rgba(220,220,220,0.5);"><img draggable="true" height="15" src="data:image/gif;base64,R0lGODlhAQABAPABAP///wAAACH5BAEKAAAALAAAAAABAAEAAAICRAEAOw%3D%3D" title="Click and drag to move" width="15" /></span></span><span style="background-image: url(http://postcomposer.appspot.com/app/scripts/modules/ckeditor/plugins/widget/images/handle.png); background: rgba(220,220,220,0.5);"><img alt="" draggable="true" height="15" src="data:image/gif;base64,R0lGODlhAQABAPABAP///wAAACH5BAEKAAAALAAAAAABAAEAAAICRAEAOw%3D%3D" title="Click and drag to move" width="15" /></span></span><span style="background-image: url(http://postcomposer.appspot.com/app/scripts/modules/ckeditor/plugins/widget/images/handle.png); background: rgba(220,220,220,0.5);"><img alt="" draggable="true" height="15" src="data:image/gif;base64,R0lGODlhAQABAPABAP///wAAACH5BAEKAAAALAAAAAABAAEAAAICRAEAOw%3D%3D" title="Click and drag to move" width="15" /></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-64340682935657392062014-09-10T12:53:00.000+05:302014-09-10T12:57:17.904+05:30How to make soft Chapati<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4PT1Ag4V74v8NjBBrizBd8gw0qwVWh1LM4xYDJyWX3C9RygQjg7d8kShe0ElmPUeb4G3HB0EOBwW_99jNbaR3cOaCo94PRFkGm4kOir9ch8-6Fd6q4hugmaAWK9ny0FQiqtBUApLdEpS/s1600/ch-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4PT1Ag4V74v8NjBBrizBd8gw0qwVWh1LM4xYDJyWX3C9RygQjg7d8kShe0ElmPUeb4G3HB0EOBwW_99jNbaR3cOaCo94PRFkGm4kOir9ch8-6Fd6q4hugmaAWK9ny0FQiqtBUApLdEpS/s1600/ch-001.jpg" height="640" width="534" /></a></div>
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<i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Chapati is my all time favorite breakfast as well as dinner.. When am in college, for dinner I use to have chapati daily. I like to eat potato curry as side dish for chapati. But these days as time not permits as an office goer am not making chapatis. Princy asking me daily to prepare chapati as lunch box. So I got up early and made this 2weeks back and today I post this recipe. I prepared <b><span style="color: #660000;"><a href="http://sreshtaskitchens.blogspot.in/2014/08/egg-bhurji-scrambled-egg-curry.html">Egg Bhurji</a></span></b> as side dish. Princy was bit excited when she saw the breakfast plate.</span></span></i><br />
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<span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></span><br />
<ul style="text-align: left;">
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Whole wheat flour - 1 cup</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">All purpose flour(maida) - 1-2 tbsp</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Milk - 10-15 ml</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Luke warm water - required</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Salt - as per taste</span></span></li>
<li>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Oil - 1-2 tbsp</span></span></li>
</ul>
<div style="text-align: justify;">
<span style="color: #990000;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Method:</span></span></b></span><br />
<ol>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In a wide mixing bowl, add wheat flour, salt, oil and mix well.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Add milk, water and mix well to form a smooth dough.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Knead the dough for few minutes with your palms to get soft and fluffy dough.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Keep closed aside for 30mins. Open and knead it again and form small size balls. </span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Now
sprinkle some maida on a clean rolling board, place the dough on it and roll
it using rolling pin until desired thickness is attained.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Now take a flat pan, heat it and place the prepared chapati on the pan.</span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Roast it on both sides.<br /><br />Serve hot with your favorite gravy or any side dish.</span></span><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOU2P_U10uk3WyXN0NsB2RsMZhTavT0kiA-RkAuicjoVfMDRtfbJ68Hvhh2cFcQqn0dG6f3xwmiC31XptTtYMmlrf2dpeUn-PrAM-E7hNwz9ZXU6cyzJQOYXY46xrfJaWWj25cPFCPfm2p/s1600/ch2-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOU2P_U10uk3WyXN0NsB2RsMZhTavT0kiA-RkAuicjoVfMDRtfbJ68Hvhh2cFcQqn0dG6f3xwmiC31XptTtYMmlrf2dpeUn-PrAM-E7hNwz9ZXU6cyzJQOYXY46xrfJaWWj25cPFCPfm2p/s1600/ch2-001.jpg" height="640" width="480" /> </a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> <span style="color: #990000;"><b>Notes:</b></span></span></div>
<ol>
<li><span style="font-family: Georgia,"Times New Roman",serif;">While kneading make sure to add exact quantity of water and knead well to form a soft dough.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Make sure to roll thin and evenly. It should not be too thin as transparent to other side.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Don't add more flour while rolling the chapati. The chapati will be very dry and taste may differ.<br /></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjLR-xo9syU-Y9Zv1OxvuAQR_9QQU1rqyUbykvCuksm0tX-akVEVft-yL5GxVjCV-htP0tydpDDEQEdSq6LzU9nIMyyoCWvmuNflbcMiKvDVHk_sEMxqfMhCp5RLdTL5OlqVW5sohlhO3/s1600/ch6-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjLR-xo9syU-Y9Zv1OxvuAQR_9QQU1rqyUbykvCuksm0tX-akVEVft-yL5GxVjCV-htP0tydpDDEQEdSq6LzU9nIMyyoCWvmuNflbcMiKvDVHk_sEMxqfMhCp5RLdTL5OlqVW5sohlhO3/s1600/ch6-001.jpg" height="640" width="438" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"></span></li>
</ol>
</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-776773849416600082014-09-08T16:39:00.003+05:302014-09-08T16:39:49.208+05:30South Indian Mushroom Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOI1G9_pF08tB7Nsm5DL1JMsaEnu2EceT3aBGArl7lwKh1zEGHMFTEOlhDRWSZdZsly5wyULqOpFCt-aejdWwjLYXRvrYJ_2CBhlMPsDddFenM5NI8DsTGoNqUuEJ8USKeAm-OtMTJLeK/s1600/DSC09411-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOI1G9_pF08tB7Nsm5DL1JMsaEnu2EceT3aBGArl7lwKh1zEGHMFTEOlhDRWSZdZsly5wyULqOpFCt-aejdWwjLYXRvrYJ_2CBhlMPsDddFenM5NI8DsTGoNqUuEJ8USKeAm-OtMTJLeK/s1600/DSC09411-004.JPG" height="640" width="498" /></a></div>
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<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Here’s a rich and delicious recipe of south Indian mushroom curry. The curry is full on with flavors of poppy seeds and cashews & tastes more like a korma and would go very well with plain steamed rice. Mushrooms are a low-calorie food eaten cooked, raw or as a garnish to a meal. These are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). They are known as the "meat" of the vegetable world.</span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROTws6I4xuIaaU0YmNftG3WiadSZ4EE9HaYwfXI6lDkQjk4ULu8S6eSz7807wzCKoC0iB5XZai3YBa29j7GzD_d58CLOJW7zGeVlb9jjqgGeZAmbXurmS7oPFutV4aHykPKqrpcX21mGD/s1600/DSC09413-003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROTws6I4xuIaaU0YmNftG3WiadSZ4EE9HaYwfXI6lDkQjk4ULu8S6eSz7807wzCKoC0iB5XZai3YBa29j7GzD_d58CLOJW7zGeVlb9jjqgGeZAmbXurmS7oPFutV4aHykPKqrpcX21mGD/s1600/DSC09413-003.JPG" height="640" width="510" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b> </b></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Ingredients:</b></span></span></span></div>
<div style="text-align: left;">
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Mushrooms - 250 gm</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Onions (large) - 2</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Green chillies (small) - 2</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Cashews - 10</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Poppy seeds - 1/2 tbsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Ginger garlic paste - 1/2 tbsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Coriander powder - 1 tbsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Cumin powder - 1 tbsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Red chilly powder - 1 tbsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Salt - as per taste</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Curry leaves - 4-5</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Coriander leaves - 2 tbsp</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Oil -2 tbsp</span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><b>Method:</b></span></span></span></div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;">Wash , clean and chop mushrooms in to quarters and boil them in water for 4-5 min.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Similarly wash and finely chop green chillies and onions.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Fry cashews in 1 table-spoon ghee till light brown.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Grind 4-5 cashews with poppy seeds until fine paste is formed (add water if necessary)</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Take a pan, add oil and heat it. Add chopped curry leaves, green chillies, onions and stir well.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Add little water, boiled mushroom pieces and saute them until they turn soft.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">After cooking for 5-10 min, add ginger garlic paste and saute it for 2 min. Add cashew-poppy seeds paste and mix well.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Then add remaining cashews, coriander powder, cumin powder, red chilly powder, salt and stir well.<br /><br /> Serve South Indian Mushroom Curry hot with rice or chapati.<br /></span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikksfxS_6IIazwAFl2JjxvXGFy-fFsZKf21B3fAKOkxoT-EZqMYO7RStrzcVIqN47OHfx7tH-bXdkADYTQVDwSuCe_o1zTxQHWg9qAfnSuA5QycVn7cYlxPY80i92Sbm74e3Jf-DSrOxw0/s1600/DSC09410-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikksfxS_6IIazwAFl2JjxvXGFy-fFsZKf21B3fAKOkxoT-EZqMYO7RStrzcVIqN47OHfx7tH-bXdkADYTQVDwSuCe_o1zTxQHWg9qAfnSuA5QycVn7cYlxPY80i92Sbm74e3Jf-DSrOxw0/s1600/DSC09410-003.JPG" height="640" width="528" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Notes:</b></span></span></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions">Always get fresh mushroom from a reliable source.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions">Mushroom leaves out water, so while cooking add water accordingly.</span></span> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">The consistency of the gravy can be adjusted according to individual preferences. This is a best side dish for flavored rice, pulao, chapati, poori and naan.</span></span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-60872854453894263552014-09-06T13:46:00.000+05:302014-10-13T12:02:17.235+05:30Karam Gavvalu / Savory Shells <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixx8mgKhnkO9Pl9rnXT0Itfs4CMpvS9413jom77xib2TosB0L9MNBbYCZH-7XnjkIBKOBK9juu5LdG6LOXpf6dp1Q8ANs1BmcfSg42f9IIv_BD4zR5FyzOhDGcOEtedLGdqcyda6X90Y63/s1600/gav1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixx8mgKhnkO9Pl9rnXT0Itfs4CMpvS9413jom77xib2TosB0L9MNBbYCZH-7XnjkIBKOBK9juu5LdG6LOXpf6dp1Q8ANs1BmcfSg42f9IIv_BD4zR5FyzOhDGcOEtedLGdqcyda6X90Y63/s1600/gav1.jpg" height="640" width="506" /></a></div>
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<i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Today's special is "Karam Gavvalu",a traditional, delicious crispy snack
from Andhra. There are 2 versions, savory and sweeter versions of it and today my post is about the
savory one. The particular shape is attained using a special gadget as
gavvalu balla or gavvalu peeta specifically designed for this purpose. It is a wooden board with ridges that
comes different sizes. But if you do not have it you can use either a new comb or back side of a big fork to prepare this. Usually it is prepared with a mix of maida(plain flour) and rice flour
but this time I prepared with wheat flour as it makes these
gavvalu more tastier and healthy for kids.</span></span></i></div>
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<i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">This snack was came out from the shells of cowries are usually smooth and shiny and more or less egg-shaped, with a flat under surface which shows a long, narrow, slit-like opening (aperture), which is often toothed at the edges. Cowry shells are sometimes used in a way similar to dice, e.g., in board games like Pachisi, Ashta Chamma (board game). A number of shells (6 or 7) are thrown, with those landing aperture upwards indicating the actual number rolled.</span></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2ztmpNepWb240G4RUq5bwtBsDK8jsueF4dag80qdqZd88QGrcOfoiho2yg_v2XpMpRDK1brudp0OiDWs5rC7Uaxm0CuC9RxEsSR93Xs6QU-h-88LGK0_XljIPmX9MbFJic3Bbq-RzbFV/s1600/Recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2ztmpNepWb240G4RUq5bwtBsDK8jsueF4dag80qdqZd88QGrcOfoiho2yg_v2XpMpRDK1brudp0OiDWs5rC7Uaxm0CuC9RxEsSR93Xs6QU-h-88LGK0_XljIPmX9MbFJic3Bbq-RzbFV/s1600/Recipes.jpg" height="300" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Ingredients:</b></span></span></span></div>
<ul>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Wheat Flour - 3 Cups</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Red chillies powder -1 tsp (as per your taste)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Salt to taste</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Oil - 1 Cup for making the dough</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Oil - for deep frying</span></span></li>
</ul>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Method:</b></span></span></span></div>
<ul>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">First sieve the wheat flour and set aside.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Take a pan and heat an oil and i<span class="desc" itemprop="recipeInstructions">n a wide mixing bowl add wheat flour, salt, red chilli powder and first give a quick mix for salt & chilli powder to be even.</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="desc" itemprop="recipeInstructions"></span><span class="desc" itemprop="recipeInstructions">Then add heated oil little
by little, gather to form a soft pilable dough.Once it is gathered to a
mass add 1/2 tsp water if requires and knead it once. M</span><span class="desc" itemprop="recipeInstructions">ake sure the dough is soft but not sticky.. </span><span class="desc" itemprop="recipeInstructions">Keep closed aside for 15-30 mins. </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Make small size balls with the dough. Now take gavvalu balla (or fork or a new comb) and apply some oil to it so that the dough doesn't stick on to it.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Take one ball and place it on gavvalu balla and use thumb to press it
downwards.The shape of shell will come as shown in the image below. Repeat the process with rest of the balls.</span></span><br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5SFHy0p6I8MiAUhRhtgbLtqtmYH8NG85hB00Fy4C1OtGs9E15_lVIukcktaorOr_A_CYDgslfJ40wPWRENhK_Y_d7YOnDrBbPiueksIKPx18w9X9NRruWYZBBk17gGyytzvch2T6RYWn/s1600/gav-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5SFHy0p6I8MiAUhRhtgbLtqtmYH8NG85hB00Fy4C1OtGs9E15_lVIukcktaorOr_A_CYDgslfJ40wPWRENhK_Y_d7YOnDrBbPiueksIKPx18w9X9NRruWYZBBk17gGyytzvch2T6RYWn/s1600/gav-001.jpg" height="300" width="400" /></a></div>
</li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat a heavy bottomed vessel,add enough oil for deep frying,once the oil
turns hot,add the gavvalu and deep fry to a golden brown shade. Remove
onto absorbent paper.</span></span><br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OtbEwKVxIjCBI6fmILjqZMtOjq6zFAJ65UKMlbPzUeedi_krrrx3VMOWYMG6aC6TGihRdF_ccDX5lbaUyGeoLtw-JSrz69azm22r8Ay_t_rVlMmiJldOhw3oN2gqTSRgHIJeO_D896jW/s1600/gav4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OtbEwKVxIjCBI6fmILjqZMtOjq6zFAJ65UKMlbPzUeedi_krrrx3VMOWYMG6aC6TGihRdF_ccDX5lbaUyGeoLtw-JSrz69azm22r8Ay_t_rVlMmiJldOhw3oN2gqTSRgHIJeO_D896jW/s1600/gav4.jpg" height="300" width="400" /></a><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Store them in tight container and serve with tea.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqqHUTZtI-zFhN8X7-Kd3xvTJ1FfFEDAZv-cQ3ClDXdd9DfUnMZF8fp8EFp0rxa92hG0QxMLpwXmAsyV3nL0-Y5bZVCIU8ibIFPGhWzSwm86VLbv05_w7TO9EstNtR0iZA0jp6r5EoErG/s1600/gav2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqqHUTZtI-zFhN8X7-Kd3xvTJ1FfFEDAZv-cQ3ClDXdd9DfUnMZF8fp8EFp0rxa92hG0QxMLpwXmAsyV3nL0-Y5bZVCIU8ibIFPGhWzSwm86VLbv05_w7TO9EstNtR0iZA0jp6r5EoErG/s1600/gav2.jpg" height="640" width="480" /></a></div>
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<ol>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">If you want sweeter version, it is basically where the plain dough is rolled to the
shape of gavvalu and deep fried and dipped in sugar syrup.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">You can even add a tbsp of sesame seeds to the dough for a taste.</span></span><div style="text-align: center;">
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<span style="font-family: inherit;"></span></div>
</li>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com1tag:blogger.com,1999:blog-6234908190010717399.post-50529147810219963882014-08-27T15:43:00.000+05:302014-11-12T10:52:17.499+05:30Egg Bhurji / Scrambled Egg Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvN6oy6vpD4RJ7b3k9OVA-GG6Rl4yAaOuGr-yfsD6Gylhe7nNQfAS3xp9-bkeOpwcHDu_rRFGyp4PxydzkAVz23wqNYRLjrIUkBw14H2XB9DCBPFzJybIbiYMvrFtpcHIt3clgbr26Vt1D/s1600/egf2-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvN6oy6vpD4RJ7b3k9OVA-GG6Rl4yAaOuGr-yfsD6Gylhe7nNQfAS3xp9-bkeOpwcHDu_rRFGyp4PxydzkAVz23wqNYRLjrIUkBw14H2XB9DCBPFzJybIbiYMvrFtpcHIt3clgbr26Vt1D/s1600/egf2-001.jpg" height="640" width="504" /></a></div>
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<i><span style="font-size: small;"><span style="font-family: Georgia,Times New Roman,serif;">Scrambled egg <span class="IL_AD" id="IL_AD12">curry</span> is one of the best side dish for crispy dosa, chapati or poori and even rice. This curry is </span></span><span style="font-family: Georgia, Times New Roman, serif;">easy to
prepare, does not need much time & you can complete all the task in the same pan. </span><span style="font-family: Georgia, Times New Roman, serif;">Whenever there is no time to prepare any side-dish to accompany your rotis, this will be a less time taken <span class="IL_AD" id="IL_AD1">recipe</span>.</span></i><br />
<a name='more'></a><i><span style="font-family: Georgia, Times New Roman, serif;"><br />You can make a best filling for sandwiches, that makes it easy to pack for the kids lunch box/snacks but princy likes it in chapathi. You can also simply place the bhurji in a chapathi and make it as egg bhurji chapathi roll. On televesion there is some add with chapathi and they say "Roll Thippi Chepparo" so whenever I made these two combinations princy use to roll the chapathi and sing those words.</span></i><br />
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<span style="color: #990000;"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Eggs - 3</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Onion - 1</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomato - 1</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Milk - 1 or 2 bsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green Chilli - 2</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder - 1/8 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Black pepper powder - 1/4 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder - 1/4 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Urad dal - 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mustard seeds - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt - as per taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil - 3 tsp</span></li>
</ul>
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<span style="color: #990000;"><b><span style="font-family: Georgia, Times New Roman, serif;">Procedure:</span></b></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;"></span></i></div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Break the eggs in a bowl and add milk, red chilli powder, turmeric powder, black pepper powder and beat it well till it becomes fluffy and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Chop tomato, onion, green chilli and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a pan with oil, add mustard seeds and let it splutter, add urad dal and roast for a few seconds till golden brown.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add onions and saute till transparent, add tomato, green chilli and saute till the tomato softens.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the beaten egg mixture and let it set for a minute. Make sure that the flame is in low medium.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Using a whisk just scramble the whole mixture in the pan till everything is mixed well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">This would take 3-4 minutes. Then switch off the flame.<br /><br />Serve hot with chapathi or as a side dish to rice.<br /></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2bTt5yLGkkXU_I8KlhJIWAzlYqPnIz8IDU2E1V1pJcDEOUnSWrQ6xzy0dSuza9sOHH_nQXPQa7W-sBkbxovl_XtTVNCLMaV0lyVINwOv8JVAuN70XFUeRWnXIlqAgu8AMP5l1fCeQNL1/s1600/egf4-002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2bTt5yLGkkXU_I8KlhJIWAzlYqPnIz8IDU2E1V1pJcDEOUnSWrQ6xzy0dSuza9sOHH_nQXPQa7W-sBkbxovl_XtTVNCLMaV0lyVINwOv8JVAuN70XFUeRWnXIlqAgu8AMP5l1fCeQNL1/s1600/egf4-002.jpg" height="640" width="480" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JygJkXuDOBDNENj3NqcGxUyIU-ORT9XT4qzajArE0iKt6o1NGFooY_Lf1P2DY5UWx3AX0jXLzxllOltSyM3NXeOmGTRJjrGffdxvIYUnctfuMLzzz8T8NTODI6QL7W7WiIuG82S3WTjQ/s1600/egf5-002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JygJkXuDOBDNENj3NqcGxUyIU-ORT9XT4qzajArE0iKt6o1NGFooY_Lf1P2DY5UWx3AX0jXLzxllOltSyM3NXeOmGTRJjrGffdxvIYUnctfuMLzzz8T8NTODI6QL7W7WiIuG82S3WTjQ/s1600/egf5-002.jpg" height="640" width="412" /></a></div>
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<span style="color: #990000;"><b><span style="font-family: Georgia, Times New Roman, serif;">Notes:</span></b></span><br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Make sure you scramble the eggs over low flame.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Adding milk makes the eggs to retain its softness.</span><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JygJkXuDOBDNENj3NqcGxUyIU-ORT9XT4qzajArE0iKt6o1NGFooY_Lf1P2DY5UWx3AX0jXLzxllOltSyM3NXeOmGTRJjrGffdxvIYUnctfuMLzzz8T8NTODI6QL7W7WiIuG82S3WTjQ/s1600/egf5-002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXTbI2zcwh9xGpSAhsY48T1MFmvNM50qb_M5Ci43IJYy7WjBUQNIscmYrbm_SfFRFH_9BXHHev1X2a7yc3oACRZO8n8gAJ08F7hY1D23dsTOeHK84OICmX6jE8HGQRZQwDiNBO6DbnOWI/s1600/egf-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXTbI2zcwh9xGpSAhsY48T1MFmvNM50qb_M5Ci43IJYy7WjBUQNIscmYrbm_SfFRFH_9BXHHev1X2a7yc3oACRZO8n8gAJ08F7hY1D23dsTOeHK84OICmX6jE8HGQRZQwDiNBO6DbnOWI/s1600/egf-001.jpg" height="640" width="480" /></a></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-87859273152825674752014-08-25T14:53:00.000+05:302014-10-14T14:08:28.068+05:30Junnu(Andhra Style Milk Pudding) / Colostrum Milk Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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Last week one of my relative came to visit my home from Rjy..Whenever a person come from Rjy to hyderabad, my mom always use to pack some sweets/snacks and give that pack to them and request them to deliver to my home.. This time my mom gave a bottle of colostrum milk.. I was shocked by seeing the bottle and felt happy too.. <br />
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Junnu is cheesy dessert made using colostrum milk. Colostrum milk is a milk of cow or buffalo during first six or seven days of calving. It is rich in protein when compared to ordinary milk.<br />
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Get ready to do this recipe and take pleasure in tasting this traditional Andhra sweet delicacy.<br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Ingredients:</b></span></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Colostrum milk - 250ml</span></span></span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Ordinary milk - 250ml</span></span><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Grated jaggery - 4tbsps (75gms)</span></span> </span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Black Pepper - 1/2 tsp</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cardamoms - 3<span style="color: #990000;"><b> </b></span></span></span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Method:<span style="font-size: small;"> </span></b></span></span><br />
<ul style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="line-height: 115%;">Take
grated jaggery into a blender and add ordinary milk and blend till it dissolves
completely. </span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="line-height: 115%;">Then add this jaggery mixed milk to the colostrum milk.<span></span></span></span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Grind the black pepper & cardamom into a fine powder and set aside. </span></span></span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Take a wide bowl which is slightly deep and place a strainer in it. Pour the milk mixture into the strainer to strain any particles in jaggery/colostrum milk.</span></span></span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Sprinkle the coarsely ground black pepper & cardamom powder on the milk.</span></span></span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Place a pressure cooker on stove and 200ml of water in it. Place a idli pate in the cooker and place the milk bowl on the cooker.</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Now cover the cooker with lid but remove the whistle as we need to steam cook the milk to make junnu and steam cook on high flame.</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Once steam starts gushing through the vent, lower the flame to minimum and steam cook for 15min. After 15min, switch off the flame and carefully remove the lid of cooker. </span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Observe that junnu is floating in water and on shaking the bowl and note that junnu is loose. Carefully remove the bowl from cooker and allow it to cool. <br /><br />The soft textured junnu tastes spicy, flavorful & sweet.</span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVVyQeLzlba4oKMDzS4FF4oBR0uNFltqt0woAmqejTeDybFEbzHXShczGj2p25JyXx9rpmttoXUCvbdTzD86WerekgLKGVMyH5jdx-beew8ZOCUSBsdyHkOeB3LmLZZED8NKCcP6HLa9Q/s1600/junnu-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVVyQeLzlba4oKMDzS4FF4oBR0uNFltqt0woAmqejTeDybFEbzHXShczGj2p25JyXx9rpmttoXUCvbdTzD86WerekgLKGVMyH5jdx-beew8ZOCUSBsdyHkOeB3LmLZZED8NKCcP6HLa9Q/s1600/junnu-001.jpg" height="640" width="526" /> </a><br />
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<span style="color: #990000;"><b>Note:</b></span></div>
<ul style="text-align: justify;">
<li><span style="color: #990000;"></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="line-height: 115%;">Setting
of <span>Junnu</span> depends on the thickness of colostrum's milk.
So, before making <span>junnu</span> with entire colostrum's milk,
it is advisable to test with a small quantity of milk. If the colostrum's milk
is of first day then it would be thicker and we need to add more ordinary milk.
If colostrum's milk is 2 or 3 days old then we may add ordinary milk in
1:1 ratio. If colostrum's milk is too old then add less amount of ordinary milk. Mine was 2 or 3 days old so my junnu appears loose. I like this flavor than 1st day junnu.</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="line-height: 115%;"></span><span style="line-height: 115%;"><span></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="line-height: 115%;">Do
not take a deep bowl to make <span>junnu</span> but take a wide
mouthed bowl which is just slightly deep so that we get more pieces with spices
on them. If a deeper bowl is used we get thick pieces.</span></span></span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-87436867701315061502014-08-23T13:03:00.000+05:302014-08-23T14:22:43.062+05:30Vakkaya Pappu Charu/Cranberry Dal Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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Vakkaya dal rasam is famous recipe in coastal districts of Andhra Pradesh. My grandmother used to cook this vakkaya pappu charu. Yesterday while coming from office I have found these vakkayalu on road side and bought some. Immediately I called my grandmother and noted all the procedure of this recipe and today posted here.</div>
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Am fully satisfied with the taste and my little one had this rasam without complaining..</div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Ingredients:</b></span></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b> </b><span style="font-size: small;"><span style="color: black;">Vakkayalu/Cranberries - 1cup</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;"> Kandipappu (Toor Dal) - 1 cup</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;"> Green Chillies - 3 or 4 </span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;"> Turmeric - 1/2 tsp</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;"> Salt - as per taste.</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Water - as required</span></span></li>
</ul>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="color: black;"><span style="color: #990000;"><b>To Temper:</b></span></span></span></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Mustard Seeds - 1/4 tsp</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Cumin Seeds - 1/4 tsp</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Red Chillies - 2</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Garlic Pods - 3 or 4</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Curry Leaves - a spring </span></span></span></span></li>
<li><span style="color: #990000;"><span style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Oil - 2tsp</span></span></span></span></li>
</ul>
</div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Method:</b></span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Wash cranberries and cut them into quarters lengthwise, deseed.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pressure cook toor dal for 3 to 4 whistles until mushy, mash it well with a laddle.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Add the cranberries,green chillies along with turmeric,salt and water to cooked toor dal and cook for 3 to 4 minutes till the cranberries gets cooked, you can see its turning transparent after getting cooked, at this stage switch off the flame and set aside.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Then heat a pan with 2tsp of oil </span></span><span class="desc" itemprop="recipeInstructions"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">then add the items listed under " to temper " let it splutter and then add this to cooked cranberries dal rasam.<br /><br />The cranberries dal rasam is very tasty with hot rice...</span><br /> </span></span></span><span class="desc" itemprop="recipeInstructions"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif; line-height: 17pt;"></span></span></span></span><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFbS_446RURi5qeOM-8gfYB1KfL37Qo912jhtiX64MCknt70v-QaCxSKMGRQtW1yRwf_Zw8Kdc_elFqQRTnUYFHTvMygHNAV1iUbFfphVAPVyb4ImhvCTgFJ-icKOxth2YaUKTvuxMxEt/s1600/cb4-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFbS_446RURi5qeOM-8gfYB1KfL37Qo912jhtiX64MCknt70v-QaCxSKMGRQtW1yRwf_Zw8Kdc_elFqQRTnUYFHTvMygHNAV1iUbFfphVAPVyb4ImhvCTgFJ-icKOxth2YaUKTvuxMxEt/s1600/cb4-001.JPG" height="480" width="640" /></a></div>
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<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><b>Notes:</b></span></span></div>
<div style="text-align: left;">
<ol>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">As vakkayalu are sour add the salt as per taste.</span><b> </b></span></span></span> <br /><br /><div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP4zWWV7ygR-CglCg_fsmZWxC8QTQ8XgtGOHfX8yUbmZdDpGT3C2Dc-VwDe3bELEI3JZGCn-dE9UVDRhpHLz3hXZYDzEU4ZQ0D1sOXkwjO3ykKebHFFNhKeP9gi8F7NKFlg464eErMyjf/s1600/cb5-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP4zWWV7ygR-CglCg_fsmZWxC8QTQ8XgtGOHfX8yUbmZdDpGT3C2Dc-VwDe3bELEI3JZGCn-dE9UVDRhpHLz3hXZYDzEU4ZQ0D1sOXkwjO3ykKebHFFNhKeP9gi8F7NKFlg464eErMyjf/s1600/cb5-001.JPG" height="640" width="462" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9TnQSC-cUQ7HpyYsnwX45woixPKslVDiPBOsh3XEkfWXCepnhe_bVyfSJ8QtZf-WWk3fRnzxGn9YVDnE5CmpZ8xOddSO2kiuiU6U6AI96l-W5Uzu0zXTem9nuy4fPxnJ6ZjNA1-Cb3pU/s1600/cb3-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div style="text-align: center;">
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</li>
</ol>
</div>
</li>
</ul>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com2tag:blogger.com,1999:blog-6234908190010717399.post-38726468698149655332014-08-21T16:06:00.000+05:302014-10-14T14:09:20.143+05:30Ragi Peanut Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-z6tVin4IkU0I372B12J24cQsC99h053o28CoYXb_eXbigi-9DAVDjuAJWuU9TOHwuPnBt_bZP8NjOYuRM6O9N4rToZEZslKh1sdmK1SJzGOHYneke3Qw3yd3S7zpxRnvvbTLJChjwx2y/s1600/rl7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-z6tVin4IkU0I372B12J24cQsC99h053o28CoYXb_eXbigi-9DAVDjuAJWuU9TOHwuPnBt_bZP8NjOYuRM6O9N4rToZEZslKh1sdmK1SJzGOHYneke3Qw3yd3S7zpxRnvvbTLJChjwx2y/s1600/rl7.jpg" height="640" width="480" /></a></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: small;">As always my focus is on my fussy kid, who do not like ragi in any form. The benefits of Ragi(Finger Millets) are never ending by adding extra nuts and several cereals which are dried and powdered. It makes as a perfect recipe to all the nutritional requirements. Kids should be made to take ragi drinks/snacks which is available from an early age before they are introduced to bakery food.. Ragi is best food for weight control, diabetes and a cooling the body.It is rich in calcium & rich source of fiber and helps lower cholesterol level. Instead of popping a pill, you can as well substitute that with ragi kanji.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: small;">Ragi cherry is one of the best semi-solid foods that you give your kid before you get him/her used to solid food. As I did to my kid. It's the best baby food in India to make kids strong. Speak to your granny and am sure she will come up with more suggestions! </span></span></div>
<a name='more'></a><br />
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: small;">Then coming to peanuts, the most common ways of using peanuts in India is in the form of oil and as roasted snack.Peanuts are actually legumes.But since they have all the properties of
nuts like almonds, cashew nuts, etc.,these are also included in the
family of nuts. Peanuts contain anti-oxidants in high concentrations.These anti-oxidants become more active when peanuts are boiled. </span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: small;">I made this ragi peanut laddu with jaggery for the 1st time and turned out very tasty..Princy(my kid) never wants to eat peanuts so I decided to add peanut powder and make her to eat in this way..She enjoyed the laddus...</span></span></div>
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXERlnAO9wi2zvxlQOVgoCYejDPeUAdkvKx2uJuWvIzcL8a33gb0nSWzjHc7ccZVAQCH54Cs-C9G73tUNLrjlLPr0qfV8bzIs0wGb9fMFI5xxu-R4K9oUEFTCY5C9ZRUhyx4ufa_fFNYZ8/s1600/rl3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXERlnAO9wi2zvxlQOVgoCYejDPeUAdkvKx2uJuWvIzcL8a33gb0nSWzjHc7ccZVAQCH54Cs-C9G73tUNLrjlLPr0qfV8bzIs0wGb9fMFI5xxu-R4K9oUEFTCY5C9ZRUhyx4ufa_fFNYZ8/s1600/rl3.jpg" height="640" width="470" /></a></i></div>
<br />
<div style="text-align: justify;">
<span style="color: #990000;"><b>Ingredients:</b></span><i></i><br />
<ul>
<li><span style="font-family: inherit;">Ragi flour / Finger millet flour - 2 cups</span></li>
<li><span style="font-family: inherit;">Peanuts - 1 cup</span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Grated Jaggery - 2.5 cups</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Ghee- 4 tbsps(2 for jaggery syrup+ 2 for rolling the balls)</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Green cardamoms</span> - 4</span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="color: #990000;"><b>Method: </b></span></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: inherit;"><span style="color: #990000;"><span style="color: black;">Heat a pan dry & roast the ragi flour till the raw smell goes away and you ger a nice aroma and set aside to cool.</span></span></span></li>
<li><span style="font-family: inherit;"><span style="color: #990000;"><span style="color: black;">In a same pan dry roast the peanuts till they change the color.Cool them and remove the skin. Grind the roasted peanuts to a fine powder.</span></span></span></li>
<li><span style="font-family: inherit;"><span style="color: #990000;"><span style="color: black;">Grind the cardamom pods to a fine powder.</span></span></span></li>
<li><span style="font-family: inherit;"><span style="color: #990000;"></span></span><span style="font-family: inherit;"><span style="color: #990000;"><span style="color: black;"><span style="font-family: Verdana,sans-serif;"></span></span></span></span><span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">Melt jaggery </span></span>in enough water and <span class="desc" itemprop="recipeInstructions">strain to remove impurities then keep it </span>on a very low flame. </li>
<li>Add 2tbsp of ghee to the syrup.</li>
<li>Boil the syrup on a low flame till it reaches a soft ball consistency. This is the right consistency for better self life.</li>
<li>Once the syrup is ready off the flame and add the ragi flour, peanut powder and cardamom powder little by little and mix well. Make sure there are no lumps. You have to be quick while mixing.</li>
<li>Take a small portion of the mixture using the palm of your hands roll it firmly to make small balls. Finally, transfer them to an airtight container. <br /> <br /> Ragi laddu with peanuts taste great.<br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxfpwI5R3YX4IXOfG80CAzfgAGk0oh5j9GJepArge7l3mRBnteCg38r7Coo2UmimgMQS7PvZXSJBF1vwI2OocmbwHMrGpkoVD2cC74eh642NCOWw2-5paL2fyhO5CKPC3Ab-YocIjZsct/s1600/rl4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxfpwI5R3YX4IXOfG80CAzfgAGk0oh5j9GJepArge7l3mRBnteCg38r7Coo2UmimgMQS7PvZXSJBF1vwI2OocmbwHMrGpkoVD2cC74eh642NCOWw2-5paL2fyhO5CKPC3Ab-YocIjZsct/s1600/rl4.jpg" height="480" width="640" /></a></div>
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<span style="color: #990000;"><b>Notes:</b></span></div>
<div style="text-align: left;">
<ul>
<li><span style="color: #990000;"><span style="color: black;">Make sure you jaggery does not have the taste of salt in it. </span></span></li>
<li><span style="color: #990000;"><span style="color: black;">The consistency of jaggery syrup is very important. With jaggery syrup laddus has reached a soft ball consistency.</span></span></li>
<li><span style="color: #990000;"><span style="color: black;">To check the consistency of jaggery syrup, keep water in a plate once the syrup thickens drop 1/4 tsp of syrup in the water. </span></span><span class="desc" itemprop="recipeInstructions">When a drop is poured it should not get dissolved, it should form a soft ball. This is the right consistency.</span></li>
<li><span class="desc" itemprop="recipeInstructions">Choose a heavy bottom narrow utensil to keep the mixture sticky and moist for longer while you roll the balls.</span></li>
<li><span class="desc" itemprop="recipeInstructions">Peanuts must be ground coarsely but not too smooth powder because amount of jaggery syrup will not be enough for binding. </span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__L0AWcQKFc3OAV91xwIjJvI9tQCrxbBbR-IyvJh0u16Hs5GCCAl36YhIArXSZW1V6FLbPBlhfLAWP9vK0PHfx5lp4d11ZyMnoVcMTiqc3HosNmENHgBoVpCDUXjPIsKDQcyDZD8oqHuQ/s1600/rl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__L0AWcQKFc3OAV91xwIjJvI9tQCrxbBbR-IyvJh0u16Hs5GCCAl36YhIArXSZW1V6FLbPBlhfLAWP9vK0PHfx5lp4d11ZyMnoVcMTiqc3HosNmENHgBoVpCDUXjPIsKDQcyDZD8oqHuQ/s1600/rl2.jpg" height="640" width="482" /></a></div>
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<span class="desc" itemprop="recipeInstructions"></span><br />
<span class="desc" itemprop="recipeInstructions"></span></div>
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</ul>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-12234728374956947662014-08-15T11:11:00.000+05:302014-08-21T17:26:22.945+05:30Eggplant-GreenPeas Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mqQCnO3-4nmxTKYYuEhXbrWB6Hy6TbqX3hgtQZyLA_M9hQ5BxrwwPBaP9BKoa-RBACnVXaGiKMUjMUy8bIGgJ13-fg5tBr32XPZtbuOwXxPlIxXSHvWfV7rQCaVw_QDGFABtN1UADki8/s1600/vb-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mqQCnO3-4nmxTKYYuEhXbrWB6Hy6TbqX3hgtQZyLA_M9hQ5BxrwwPBaP9BKoa-RBACnVXaGiKMUjMUy8bIGgJ13-fg5tBr32XPZtbuOwXxPlIxXSHvWfV7rQCaVw_QDGFABtN1UADki8/s1600/vb-001.JPG" height="640" width="480" /></a></div>
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<span style="font-family: inherit;"><span style="font-size: small;">We don't usually think about green peas as an exotic food in terms of
nutrient composition—but we should. Because of their sweet taste and
starchy texture, we know that green peas must contain some sugar and
starch (and they do). But they also contain a unique assortment of
health-protective phytonutrients. Green peas stand out as an environmentally friendly food. Green peas are a very good source of vitamin K, dietary
fiber, vitamin B1, copper, vitamin C, phosphorus, and folate. </span></span></div>
<a name='more'></a><span style="font-family: inherit;"><br /></span>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: small;">Eggplant-Greenpeas curry served as a special dish in most marriage feasts, especially during the winter months.</span></span></div>
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<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #990000;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2RySDMXGwzNoRhg6yG0x5JxKknpmTJPhxMoBrhU75Qqwo0-ZDVqK91z6jRmjFeuNL-2-PV6FI4v8qU_e_W_KVaw0-0tnmXOYEhnxN4l_z60I_oNp5AVZrrv9qAaL9r3wlioEZZHKT6Xo/s1600/vb3-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2RySDMXGwzNoRhg6yG0x5JxKknpmTJPhxMoBrhU75Qqwo0-ZDVqK91z6jRmjFeuNL-2-PV6FI4v8qU_e_W_KVaw0-0tnmXOYEhnxN4l_z60I_oNp5AVZrrv9qAaL9r3wlioEZZHKT6Xo/s1600/vb3-001.JPG" height="480" width="640" /></a></b></span></span></span> </span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></i></div>
</div>
<span style="font-size: small;"><span style="font-family: inherit;"><b><span style="color: #990000;">Ingredients:</span></b></span></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-size: small;"> <span style="font-family: inherit;">White Brinjals/ Eggplants - 250gm (washed, cubed and soaked in water)</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;">
</span></span><span style="font-family: inherit;"><span style="font-size: small;"> Green peas - 1/3 cup</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Onions (medium) - 2
</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Green chillies - 2</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Coriander powder - 1/4 tbsp</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Cumin powder - 1/4 tbsp</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Red chilly powder - 1/2 tbsp</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Chopped ginger - 1 tbsp</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Turmeric - pinch</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Oil - 2 tbsp</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Salt - as per taste</span></span></li>
</ul>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #990000;"><b>Method:</b></span></span></span></div>
<div style="text-align: justify;">
<div>
<ol>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: small;">Wash, clean and chop brinjals in to one inch pieces and place them in water until used.</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: small;">Wash and chop onions and green chillies finely and set aside.</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: small;">Take a kadai, heat oil, add chopped green chillies, ginger, onions and saute until they are transparent.</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: small;">Add
chopped brinjals and cook under medium flame with occasional stirring
until they turn bro(sprinkle some water if required).</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: small;">After some time, once the brinjal chunks turn soft, add green peas and cook for few more minutes.</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: small;">Sprinkle turmeric, coriander powder,cumin powder, red chilly powder and mix well.</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: small;">Finally adjust salt and serve hot.</span></span></li>
</ol>
<div style="text-align: center;">
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<span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmb85R0Dh9JosMzJvcibeZNUowsjrQZuD9FiS1R_xzyQVfjA8t0DBbYRNV8CTDPgTRUpXn2eRteYTIovkB7XVVjddDEO9fgyZeWnox9QLyOVKHlf4T-thUv9h4P-Y-XssYrGyEhaY_Z0I/s1600/vb1-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmb85R0Dh9JosMzJvcibeZNUowsjrQZuD9FiS1R_xzyQVfjA8t0DBbYRNV8CTDPgTRUpXn2eRteYTIovkB7XVVjddDEO9fgyZeWnox9QLyOVKHlf4T-thUv9h4P-Y-XssYrGyEhaY_Z0I/s1600/vb1-001.JPG" height="640" width="508" /></a></span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;">
</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><b><span style="color: #990000;">Note:</span></b> </span></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: inherit;"><span style="font-size: small;"> Before you remove the peas from the pod, rinse them briefly under
running water. To easily shell them, snap off the top and bottom of the
pod and then gently pull off the "thread" that lines the seam of most
peapods. For those that do not have "threads," carefully cut through the
seam, making sure not to cut into the peas. Gently open the pods to
remove the seeds, which do not need to be washed since they have been
encased in the pod.
</span></span></li>
</ul>
</div>
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<span style="font-family: inherit;"><span style="color: #990000;"><b></b></span></span></div>
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<span style="font-family: inherit;"><span style="color: #990000;"><b></b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><span style="color: #990000;"><b></b></span></span></div>
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<span style="font-family: inherit;"><span style="color: #990000;"><b></b></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-36989329932052772022014-08-06T07:26:00.000+05:302014-08-21T17:25:53.748+05:30Custard Fruit Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="Apple-style-span"><i>Custard fruit salad</i><span class="Apple-style-span" style="line-height: 17pt;"><i> is very easy to make...Kids may like these mango flavored fruits custard...</i></span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 17pt;"><i>Let's move on to the recipe.. :)</i></span></span></span></span></div>
<br />
<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/AVvXsEgxPomvk2Bl3LpHBgQ2AWyS8xoRvEfXHWcEBhSDaX2Tu8hJpD7uMzYMRbpUDxbMzusFOS8CgfU_yh5gPDxWPk4B27Fj9Fk49bO_RhxAOpPCOIjfNQo-hXOZmmBYpnSPty9bj-r9LwYX8HpT/s1600/fruit+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPomvk2Bl3LpHBgQ2AWyS8xoRvEfXHWcEBhSDaX2Tu8hJpD7uMzYMRbpUDxbMzusFOS8CgfU_yh5gPDxWPk4B27Fj9Fk49bO_RhxAOpPCOIjfNQo-hXOZmmBYpnSPty9bj-r9LwYX8HpT/s1600/fruit+salad.JPG" height="568" width="640" /></a></div>
<br />
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: small;"><b style="line-height: 17pt;">Ingredients:</b></span></span></span>
</div>
<ul style="font-family: verdana; font-size: small; line-height: 17pt; text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;">
</span></span>
<li style="line-height: 17pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Milk - 2 cups</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">
</span>
</span>
<li style="line-height: 17pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Fruits - 1/2 cup (apple,banana,mango, grapes and pomegranate)
</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">
</span>
</span>
<li style="line-height: 17pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Custard Powder(Vanilla flavoured) - 1 tbsp</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">
</span>
</span>
<li style="line-height: 17pt;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Sugar - 4 tsp</span><b> <a href="https://www.blogger.com/null" name="more"></a> <a name='more'></a><span style="color: #990000;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></b><b><span style="color: #990000;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;">Method:</span></span></span></span></b></span><br /><span style="font-size: small;"><b><span style="font-family: inherit;"></span></b></span><div style="text-align: justify;">
<ol><span style="font-family: inherit;"></span></ol>
<ul>
<li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Chop all the fruits and set aside</span>. <span style="font-size: small;">Boil the milk and let it be cool.</span></span></li>
<li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a small bowl pour 1 cup of milk and add custard powder mix well without any lumps and set aside.</span></span></li>
<li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Boil the remaining 1 cup milk then</span><span style="font-size: small;"> add sugar, custard milk mixture</span> <span style="font-size: small;">and mix thoroughly.</span></span></li>
<li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Keep stirring till a creamy consistency is formed.By refrigerating the custard it well get thickened so it should be a runny consistency.</span></span></li>
<li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Switch off the flame and cool down the custard then add the chopped fruits and mix well.</span> </span></span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoxMtqgAt6XPTLT3ZkA7LTlaRmQsOgOhmtYCcPVSkU_m5vDGBJmYGhcMP5Jkt9bWTsbQ9OU_Y9SInGAiPleKKWnpCt-a8UktRJPTZv6YmwAivBZgqVUkwYv2FatG58IJIUmojhBN6PFNc/s1600/fruit+salad1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoxMtqgAt6XPTLT3ZkA7LTlaRmQsOgOhmtYCcPVSkU_m5vDGBJmYGhcMP5Jkt9bWTsbQ9OU_Y9SInGAiPleKKWnpCt-a8UktRJPTZv6YmwAivBZgqVUkwYv2FatG58IJIUmojhBN6PFNc/s1600/fruit+salad1.JPG" height="486" width="640" /></a></div>
</div>
<div style="text-align: justify;">
</div>
<span style="color: #990000;"><span style="font-family: inherit; font-size: small;"><b>Notes:</b></span></span><div style="font-family: verdana; font-size: small; line-height: 17pt;">
<ul><span style="font-family: inherit;">
</span>
<li style="line-height: 17pt; padding-bottom: 15px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">If your custard becomes more thick, add little more milk.</span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span></li>
</ul>
</div>
</li>
</ul>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0tag:blogger.com,1999:blog-6234908190010717399.post-11315968898372259632014-08-01T18:39:00.000+05:302014-08-21T17:25:00.672+05:30Eggless Custard Powder Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: x-small;"><i> <span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></i><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: inherit;"> I love cakes with a touch of another ingredient than just plain flour.
So adding the custard powder is a low fat bake as it would be
comfortable for regular baking... :)</span></span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Custard powder is for people who wanted an alternative
to eggs. It looks a lot like cornflour and the reason being that the
base used is cornstarch along with salt and vanilla flavorings.Yellow coloring gives the custard just enough color to look as
though there are plenty of eggs in it... :)</span></span><br />
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: x-small;"><i><span style="font-family: inherit;"><span style="font-size: x-small;"><i> </i></span></span></i></span></span><span style="font-family: inherit;"><span style="font-size: x-small;"><i><span style="font-family: inherit;"><span style="font-size: x-small;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcyp9oE5HBROUw6olq5OKgFt3DqBSv90SZMSTbFDZcDIP7aPN0E0RIZgT3A7pUU4G1wXRrQUrMYOUTECgk_iwpWJCFU9IdMHcVMntxE-DgaYE183ukrNR6NvrDk5CS6ovtjD1QRSyJ1oD/s1600/custard+powder+cake.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcyp9oE5HBROUw6olq5OKgFt3DqBSv90SZMSTbFDZcDIP7aPN0E0RIZgT3A7pUU4G1wXRrQUrMYOUTECgk_iwpWJCFU9IdMHcVMntxE-DgaYE183ukrNR6NvrDk5CS6ovtjD1QRSyJ1oD/s1600/custard+powder+cake.JPG" height="392" width="640" /></a></i></span></span></i></span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: x-small;"><i><b><br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">To make a recipe with custard powder, the basic steps followed is as follows:</span></span></b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span> </span></i><span style="font-size: small;">C<span style="font-family: Georgia,"Times New Roman",serif;">ombine
sugar, milk and custard powder in a broad pan to make a paste. Add hot
milk and stir till sugar dissolves and becomes a thick creamy sauce. Use
as required. But now I didn't followed.</span></span></span></span><br />
<a name='more'></a><span style="font-family: inherit;"><span style="font-size: x-small;"><i><br /></i></span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><b>Uses:</b></span><br />·<span style="font-family: Georgia,"Times New Roman",serif;"> </span></i><span style="font-family: Georgia,"Times New Roman",serif;">Use custard powder sauces over puddings, cakes and other desserts.<br />· Pour over mixed fruits to make fruit salad with custard. (My next post)<br />· Use as a sauce poured over jellies.<br />· Combine with mixed fruits and pour over tart shells to make fruit tarts. </span><i><br /></i></span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><b>Health Benefits</b>:</span><span style="color: #0000ee;"> </span></i><span style="font-family: Georgia,"Times New Roman",serif;">It is a good alternative for people who want to avoid eggs. It thus aids in minimizing the cholesterol levels in a custard. But homemade custard is made from eggs, milk and sugar and is very healthy for you. </span></span></span></div>
<div style="text-align: justify;">
</div>
<br />
<span style="font-family: inherit;"><span style="color: #990000; font-size: small;"><b>Ingredients:</b></span></span><br />
<div style="font-style: normal; font-weight: normal; line-height: 17pt;">
<div style="text-align: justify;">
<ul>
<li style="line-height: 17pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: small;">All Purpose flour - 1 and 1/2 cup </span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li style="line-height: 17pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: small;">Vanilla flavored Custard Powder - 3/4 cup </span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li style="line-height: 17pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: small;">Baking powder - 1 1/4 tsp </span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li style="line-height: 17pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: small;">Powdered Sugar - 3/4 cup </span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li style="line-height: 17pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: small;">Butter - 2 tbsp</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li style="line-height: 17pt;"><span style="font-family: inherit;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: small;">Milk - 1 and 1/2 cups </span></span><span style="font-size: small;"><b><b><span class="Apple-style-span"> </span></b></b></span></span></li>
</ul>
</div>
</div>
<span style="font-family: inherit;"><span style="font-size: small;"><b><span style="color: #990000;">Method:</span></b></span></span><br />
<ol style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;">
</span></span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">First add milk in a bowl add butter mix well. </span><span style="font-size: small; line-height: 17pt;">Then add powdered sugar, so that it dissolves quickly.</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">
</span>
</span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small; line-height: 17pt;">Sieve all purpose flour, custard powder and baking powder then add them to the milk butter mixture.</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">
</span>
</span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small; line-height: 17pt;">Mix until a creamy batter
is formed.</span><span style="font-size: small; line-height: 17pt;"><span style="line-height: 17pt;">Preheat the oven to 180 deg C
for 10mins.</span></span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">
</span>
</span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small; line-height: 17pt;"><span style="line-height: 17pt;">T</span></span><span style="font-size: small; line-height: 17pt;"><span style="line-height: 17pt;"><span style="line-height: 17pt;">hen grease a baking pan with a
butter paper and pour the batter into it &</span> </span></span><span style="font-size: small; line-height: 17pt;"><span style="line-height: 17pt;">bake the cake for 30-35mins</span>. Test by inserting a
toothpick in the middle of the cake before you switch off.</span></span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YJV3Myx7stS-qqVhm9Q3ihXwRKcKcnR5PfyBdWJtzfKeF0KOdTFU7afuYskZOR9bGSLR1N_M3pSPKMKGT_avr8Ux5JqufODC7-9BBxoNQau5IFAYDSm_eX7lG0C2b_La4YYQvJRGmqFd/s1600/custard+powder+cake1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YJV3Myx7stS-qqVhm9Q3ihXwRKcKcnR5PfyBdWJtzfKeF0KOdTFU7afuYskZOR9bGSLR1N_M3pSPKMKGT_avr8Ux5JqufODC7-9BBxoNQau5IFAYDSm_eX7lG0C2b_La4YYQvJRGmqFd/s1600/custard+powder+cake1.JPG" height="560" width="640" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
<span style="color: #990000;"><b><span style="font-family: inherit;"><br />Notes:</span></b></span></div>
<ul style="text-align: left;">
<li><span style="color: #990000; font-size: small;"><b><span style="font-family: inherit;"> </span></b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;">You can add </span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span">Vanilla extract - 1/2 tsp only if you are using cornflour.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">
</span>
</span>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;">If you want more low fat version use demerara sugar so your cake may little brown in color.</span></span></li>
<span style="font-size: small;">
</span></ul>
<br /></div>
Anonymoushttp://www.blogger.com/profile/07576848843931777218noreply@blogger.com0