tag:blogger.com,1999:blog-45081620003105539402012-09-20T22:11:46.776+01:00Yummilicious!!!Healthy & delicious custom-made recipes from the Kitchens of Charus, Tharu & DivyaCharulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-4508162000310553940.post-2080530045756303152012-08-28T13:53:00.000+01:002012-08-28T13:53:07.361+01:002012-08-28T13:53:07.361+01:00Butternut Squash/Pumpkin Fry<span style="font-family: Georgia, 'Times New Roman', serif;">We used to harvest 'n' number of pumpkins, cucumbers, melons and lemons during our summer holidays at my grandmother's place. The pumpkins would be man sized, huge and heavy and I remember my grandfather selling them to the wholesalers at the weekly farmer's market. Pumpkin fry would be on the menu list during our harvest festival's feast in the month of January. I have shared my grandmother's version of the recipe. Enjoy!</span><br />
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<b style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Butternut squash/pumpkin - 1 cup (cubed)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green chilli - 2 (split lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urad Dahl - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Channa Dahl - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red chilli powder - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Method</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Peel the outer skin of the pumpkin using the peeler and cut it into two and remove the seeds. Cube the pumpkin of your desired size.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Heat oil in a pan and allow the mustard seeds to splutter in it. Then add the green chillies and curry leaves followed by the Channa and urad dahl.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Add the cubed pumpkin along with turmeric powder, red chilli powder and salt and sauté until the pumpkin becomes soft. (approx. 8 to 10 mins)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Pumpkin fry is ready to be served.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Note</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Do not overcook the pumpkin else it becomes too mushy and unpleasant to eat. </span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-208053004575630315?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-47976023825425700692012-08-23T14:39:00.000+01:002012-08-23T14:39:07.336+01:002012-08-23T14:39:07.336+01:00Gulab Jamoon<span style="font-family: Georgia, Times New Roman, serif;">Gulab Jamoon is one of my all time favourites and I cannot resist with just one or two at a time. This soft, smooth and spongy dessert will literally melt in one's mouth. The ingredients are very simple but it turns out to be a very rich dessert. Enjoy!</span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Whole milk powder - 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Plain flour - 1/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sodium bicarbonate (baking soda) - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Warm milk - 1/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee - 1 Tablespoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil - For deep frying</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">For sugar syrup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sugar - 3 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water - 3 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cardamom - 4 pods (crushed)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><b>Method</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Mix the plain flour, milk powder, baking soda and salt along with the warm milk into a fine dough (like chapatti dough) and keep it aside covered for 10 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. Make the sugar syrup by dissolving the sugar in water and boiling it for 15 minutes. Once it is done add the crushed cardamom pods to the syrup.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. Now heat the oil for deep frying in a thick and wide bottomed pan on a medium heat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. Make small roundels out of the dough by touching the ghee now and then to avoid the stickiness of the dough. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. Now drop a pinch of the dough into the oil, if it springs to the top in a second or two the oil is ready for frying.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. Drop 8 to 10 roundels into the oil at a time, allowing enough space for each roundel to get cooked. Fry until the jamoons turn into a nice golden brownish colour (approx. 2 to 3 minutes) and sieve them out of the oil and place on the kitchen towels to absorb excess oil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7. Allow 2 minutes for the oil to heat up and drop the roundels again. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8. Once the jamoons are cooled drop them in the sugar syrup. Leave them for an hour or two and serve the jamoons along with the syrup.</span><br />
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<b style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</b><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Oil should be only on medium heat else the roundels will be burnt outside and uncooked in the inside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Allow 2 minutes for the oil to heat up between each batch else the jamoons will break if the oil is not hot enough and start absorbing excess oil and become too crispy on the outside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Readymade jamoon mixes can also be used. I usually prefer MTR brand.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-4797602382542570069?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-82441040859172607022012-08-23T11:19:00.004+01:002012-08-24T12:08:38.439+01:002012-08-24T12:08:38.439+01:00Fiery Red Hot Chilli Chutney<span style="font-family: Georgia, Times New Roman, serif;">Red chilli chutney is one of my all time favourites which would obviously tease one's taste buds. It is a very very hot chutney which serves as a compliment with piping hot idlis and dosas. A hot tea or coffee after having this chutney will sure satisfy the palates which crave for hot stuffs. Enjoy!</span><br />
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<b><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Shallots - 15 to 20</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic - 3 pods</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dried Red Chilli - 20</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tomato - 1</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt - to taste</span><br />
<b><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">For Seasoning</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Gingelly oil - 3 Tablespoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mustard seeds - 1 Teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Urad dahl - 1 Tablespoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Channa dahl - 1 Tablespoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry Leaves - 20 leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Method</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Grind the shallots, garlic, tomato and dried red chillies along with salt into a fine or coarse paste by adding little or no water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. Heat oil in the pan and allow the mustard seeds to splutter. Then add the curry leaves followed by the dahls.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. Now add the ground paste and cook for 5 minutes until the raw smell goes away. Stir constantly else the chutney will be splattered all over.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. Turn off the heat, allow it to cool and store in a air tight jar. This chutney would stay for weeks if refrigerated properly.</span><br />
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<b><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Note</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Using gingelly oil will ease the take of the chillies in your tummy.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-8244104085917260702?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-73060655828766715312012-08-20T17:18:00.003+01:002012-08-20T17:18:51.877+01:002012-08-20T17:18:51.877+01:00Red Beans & Egg Plant Curry<span style="font-family: Georgia, Times New Roman, serif;">Beans are the good source of proteins but they should be cooked properly. Uncooked or half-cooked beans will be hazardous to our body. Here I have shared a tangy curry combining the red kidney beans and baby aubergines. Enjoy!</span><br />
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<b style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Egg plant - 5 (cut lengthwise)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red kidney beans - 100 g (soaked and boiled)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Shallots - 10 - 15 (peeled)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic pods - 10 (peeled)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tomato - 2 (medium, puréed)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves - 10</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil - 1 tablespoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mustard seeds - 1 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fenugreek seeds - 1 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dried red chilli - 2</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt - as required</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tamarind juice - 2 tablespoon</span><br />
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;"><b>Masalas</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder - 1/2 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder - 1 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coriander powder - 1 tablespoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sambar powder - 1 teaspoon (optional)</span><br />
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;"><b>Method</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Wash and soak the red kidney beans for aleast 8 hours. Pressure cook the beans along with little water and keep aside. It takes at least 8 whistles to get completely cooked.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. Heat oil in a pan allow the mustard seeds to crack. Now add the fenugreek seeds followed but the curry leaves and dried red chillies.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. Add the shallots and garlic and cook for 5 minutes. Then add the cut aubergines and cook for another 5 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. Now add all the masalas along with salt and fry for a minute until the raw smell of the masalas go away.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. Add the tomato purée and cook for another 3 minutes and add the cooked beans along with the water and add the tamarind pulp as well.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. Add little water if required and reduce the heat to medium and cook until oil separates from the gravy.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Red kidney beans with baby aubergines curry is ready to be served.</span><br />
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;"><b>Note</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* This curry goes well with rice.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Allow this curry to stand for atleast an hour after cooking to get better taste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* Make sure the beans are completely cooked else they can be fatal.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-7306065582876671531?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-56407622821803524492012-07-17T20:49:00.001+01:002012-07-17T20:54:51.301+01:002012-07-17T20:54:51.301+01:00Pepper Mushroom<span style="font-family: Georgia, 'Times New Roman', serif;">Pepper mushroom is the favourite of my father-in-law. Unfortunately he is no more and never did I get a chance to prepare this dish for him. But whenever I prepare this dish it always reminds me of him. Here goes the recipe.</span><br />
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<b style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mushroom - 500 gms (any mushroom of your choice, finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion - 1 (Large, finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato - 2 (Medium, finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Garlic - 3 pods (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Masalas</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red Chilli powder - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Corinader powder - 1 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Final Seasoning</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion -1/2 (cut lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Crushed Black Pepper - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fresh Coriander Leaves - for garnishing</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Method</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat oil in a pan and fry the onions and garlic until they are completely cooked.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Add the masalas and cook until the raw smell goes away and then add tomatoes and cook along with salt for 4 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Add the mushroom and mix everything together and cook covered for another 5 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. When the mushroom is cooked and the water is completely dried add the onions cut lengthwise and cook for another 2 minutes. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Add the crushed black pepper and the curry leaves, give a quick stir and cover the pan and turn off teh heat.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Open after 2 minutes and serve hot with fresh coriander garnished on top.</span><br />
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<b style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* If you want the dish in gravy consistency increase the amount of onion ad tomato and add a cup of water.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Pepper mushroom goes well with both roti and rice.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-5640762282180352449?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-5727212552795432952012-07-17T20:19:00.001+01:002012-07-17T20:21:45.738+01:002012-07-17T20:21:45.738+01:00Kichidi<span style="font-family: Georgia, 'Times New Roman', serif;">Kichidi is one of the quick one-pot dish recipes. The semolina is cooked with fried lentils and vegetables. It is served with coconut chutney and sambar. Cracked wheat can also be used as a substitute for the semolina. Enjoy the recipe!</span><br />
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<b style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Semolina - 1 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion - 1/2 (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Carrot - 1/2 (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Beans - 4 (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Peas - 2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green Chilli - 2 (cut lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger - 1 Tablespoon (grated)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato - 1 (roughly chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Channa dal - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urud dahl - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric Powder - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Water - 3 1/2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - To taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Method</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat a pan and dry roast the semolina in a medium heat until it turns slightly brown and keep aside in a plate.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Heat oil in the same pan and add mustard seeds, urud dahl and channa dahl and roast them. Then add the green chillies and curry leaves.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now add the onions, ginger and tomato and cook along with salt and turmeric. Later add the rest of the veggies and cook covered for 4 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Add water and bring it to boil. Add the roasted semolina and stir thoroughly else lumps will be formed easily. Keep stirring constantly.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Check for salt and remove from fire once the semolina thickens to your required consistency.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Kichidi is ready to be served.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Note</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Kichidi also tastes good with sugar.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Cracked wheat instead of semolina can also be used. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Dried nuts can also be added.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-572721255279543295?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-53930886509789715772012-05-06T16:49:00.000+01:002012-05-06T16:52:34.923+01:002012-05-06T16:52:34.923+01:00Paneer Peas Masala<span style="font-family: Georgia, 'Times New Roman', serif;">We used to have dinner parties with my husband's office friends once every month and this time we were asked to prepare paneer peas masala for 30 people. I have never prepared this dish before. My husband browsed through the net and came up with this recipe. He cooked the dish with me helping him in the side. Paneer peas masala tasted excellent couple of hours after its preparation. Everyone liked the dish at the party and it was almost over. Here goes the recipe, Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Paneer - 250 gms (cubed)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Peas - 1/2 cup </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion paste - of 1 big onion</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato paste - of 2 big tomatoes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger garlic paste - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Double cream - 100 ml</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Water - 1 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fresh Coriander Leaves - 1 Tablespoon (finely chopped)</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Masalas</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cumin powder - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Garam masla - 3/4 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coriander powder - 1 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red Chilli powder - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat a tablespoon of oil in a pan and fry the paneer until it turns golden yellow. Strain the oil and keep it aside.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Now heat another tablespoon of oil in the same pan and add the onion paste and fry until the raw smell goes off.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Add the ginger garlic paste and fry until the raw smell goes off and add the tomatoes and sauté for another 5 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Now add all the masalas along with salt and fry till the raw smell goes away. Add water and bring it to a boil.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Now add the paneer and peas , reduce the heat to medium and put a lid on the pan and cook until the oil separates. Do not forget to give a stir in between to avoid the paneer sticking to the pan.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Finally add the double cream, give a stir and turn the heat off and garnish with coriander leaves.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Paneer peas masala is ready to be served.</span><br />
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<a href="http://3.bp.blogspot.com/-QBXVKibkTa4/T6adW_Oy7hI/AAAAAAAAAZY/l1GjncBjdn8/s1600/IMG_0615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-QBXVKibkTa4/T6adW_Oy7hI/AAAAAAAAAZY/l1GjncBjdn8/s640/IMG_0615.JPG" width="640" /></a></div>
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* You can avoid frying the paneer in oil if you wish not to.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* A pinch of kasoori methi can also be added along with the masalas.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* This dish goes well with puris and parathas.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-5393088650978971577?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-38073822379651081192012-05-06T16:20:00.002+01:002012-05-06T16:20:31.429+01:002012-05-06T16:20:31.429+01:00Urad Dahl Vada / Medhu Vada (fritters)<span style="font-family: Georgia, 'Times New Roman', serif;">We celebrated Tamil year in Newbury, UK with all the Tamil friends over here. Each one of us decided to prepare a dish for dinner and I was asked to prepare urad dahl vada. I tried doing it with a whole in the centre of the vada like a doughnut but found it difficult to prepare for 50 people. So just prepared them like small balls and it tasted good. It was served along with venn pongal, sambar and coconut chutney. Enjoy!</span><br />
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<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - for deep frying</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">To Grind</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urad dahl - 1 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger - 1/2 inch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green Chilli - 4</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Black Pepper Corns - 5</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cumin Seeds - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">To Mix</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (medium) - 1 (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves - 10 (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Wash urad dahl and soak in water for not more than 45 mins - 1 hour.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Grind the dahl along with all the ingredients mentioned under the to grind header into a fine paste by adding very little water.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Mix the chopped onion and curry leaves to the dough.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Heat the oil in a pan for deep frying. When the oil is hot enough drop the dough carefully as little balls and deep fry until they become golden brown.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Drain the excess oil in a tissue paper and serve hot with coconut chutney.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Do not add too much water while grinding the dough else it will consume more oil.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* The oil should not be too hot else the fritters will brown outside and not cooked inside.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* If the oil is not hot enough it will consume more oil. Make sure the heat is in medium high.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-3807382237965108119?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-10921305796387156982012-04-22T01:44:00.000+01:002012-08-28T13:36:36.406+01:002012-08-28T13:36:36.406+01:00Tiramisu<span style="font-family: Georgia, 'Times New Roman', serif;">Tiramisu, the famous italian dessert has become the heart favourites of my husband's and mine. We would grab a piece of it where ever we go. I prepared it for my husband's birthday for the first time and it was a super hit. The combination of the smooth, creamy rich cheese and the strong coffee will drift you to a different world altogether. </span><br />
<div>
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Whipping cream - 200 ml</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Mascarpone cheese - 500 g</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Vanilla Extract - 1 Tablespoon</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Sugar - 150 gm</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cocoa powder - 2 Tablespoon</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Instant Coffee powder - 1 1/2 Tablespoon (I used Nescafe)</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Water - 1 cup</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Sponge fingers - 1 pack</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Whip the cream and keep it aside.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Mix the mascarpone with sugar and vanilla extract into a smooth cream with a spatula.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now add the whipped cream to the cheese and fold it evenly with a spatula.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-u2-hCiSP0RM/T5NTHQcl7MI/AAAAAAAAAY0/x-9klsHSsn8/s1600/IMG_0486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-u2-hCiSP0RM/T5NTHQcl7MI/AAAAAAAAAY0/x-9klsHSsn8/s640/IMG_0486.JPG" width="640" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Mix the instant coffee powder with water.</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">5. Now dip the sponge fingers in the coffee mix one by one and arrange it evenly in a square or rectangular container (at least 2" deep)</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hWJK78IPM48/T5NSE_-q60I/AAAAAAAAAYU/7GHYvCXoXyg/s1600/IMG_0504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-hWJK78IPM48/T5NSE_-q60I/AAAAAAAAAYU/7GHYvCXoXyg/s640/IMG_0504.JPG" width="640" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Now spread half of the cheese mix on top of the sponge fingers and sieve the cocoa powder on top.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aWvSR9N2fvc/T5NSOz9CKVI/AAAAAAAAAYc/gNY804flLcQ/s1600/IMG_0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-aWvSR9N2fvc/T5NSOz9CKVI/AAAAAAAAAYc/gNY804flLcQ/s640/IMG_0506.JPG" width="640" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">7. Repeat the same for another layer.</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">8. Pop it into the fridge for at least 5 hours for the cream and cheese to set.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"> Cut and serve according to the size of your choice. I bet you cannot stop with one!</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">* Do not dip the sponge fingers in the coffee for a long time else it becomes soggy and breaks soon and the excess coffee with ooze out while you serve. Do not dip for more than 2 seconds. </span></div>
</div>
<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-1092130579638715698?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-88414976544357383222012-04-22T01:31:00.002+01:002012-04-22T01:31:16.081+01:002012-04-22T01:31:16.081+01:00Onion Bajii / Fritters<span style="font-family: Georgia, 'Times New Roman', serif;">I normally crave for something hot and spicy when I come back home from a hard day's work at office and onion bajji's serve the purpose without fail. Onion bajji coupled with a cup of hot chocolate milk completes my evening. Here goes the recipe, Enjoy!</span><br />
<div>
<div class="separator" style="clear: both; text-align: center;">
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<b style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><br />
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (big) - 1 (sliced lengthwise)</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves - 10 (finely chopped)</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Fresh Coriander Leaves - 2 Tablespoon (finely chopped)</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Green Chilli - 2 (finely chopped)</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder - 1/4 Teaspoon</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Coriander powder - 1/2 Teaspoon</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger & Garlic - 1 Teaspoon (finely chopped)</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Gram flour - 3 Tablespoon</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - for taste</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - for deep frying</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b></div>
</div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat oil in a wide pan for deep frying.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Meanwhile mix the onion, curry leaves, coriander leaves, green chilli, turmeric powder, coriander powder, ginger & garlic, salt with gram flour by sprinkling little water. Set this aside for 10 minutes.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now drop the onion in small quantities in the oil and deep fry them.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Strain the excess oil in a tissue paper and serve the the bajji with lettuce and chaat masala sprinkled on top.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fw0Y75rOCN0/T5NQ50qYWFI/AAAAAAAAAX0/DXwF7l47bME/s1600/IMG_0479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-fw0Y75rOCN0/T5NQ50qYWFI/AAAAAAAAAX0/DXwF7l47bME/s640/IMG_0479.JPG" width="640" /></a></div>
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">* Oil should not be very hot or less hot.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">* The onion mix should not be runny.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-8841497654435738322?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-33560282187475838062012-04-12T15:02:00.000+01:002012-04-12T15:02:17.777+01:002012-04-12T15:02:17.777+01:00Pepper Prawn<span style="font-family: Georgia, 'Times New Roman', serif;">I have become obsessed with prawns after coming to UK. Myself and my hubby would have them at least one every two weeks. To our surprise, it tasted amazing the day after its preparation, so I would always spare some for the next day. Here s the recipe of this mouth watering dish, Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0Gn0gTDbd4U/T4bbqK80m9I/AAAAAAAAAWs/VttUrdCVIzI/s1600/IMG_0420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-0Gn0gTDbd4U/T4bbqK80m9I/AAAAAAAAAWs/VttUrdCVIzI/s640/IMG_0420.JPG" width="640" /></span></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">King Prawns - 500 gms (peeled n cooked)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Olive Oil - 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Gingely Oil - 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cloves - 2</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cardamom - 1</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cinnamon - 1/2 inch stick</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Bay leaf - 1</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fennel Seeds - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cumin Seeds - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green Chilli - 1</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (medium) - 2 (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger Garlic paste - 1 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato (medium) - 2 (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fresh Coriander Leaves - to garnish</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pepper - 1 Tablespoon</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Masalas</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Turmeric Powder - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Red Chilli Powder - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coriander Powder - 2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat both the oils in a pan and add the cloves, cardamom, cinnamon, bay leaf, fennel seeds and cumin seeds and fry for 5 seconds.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Add the green chilli followed by onion and sauté in a medium high flame until the onion is completely cooked. (It takes about 7-10 minutes)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now add the ginger garlic paste and fry for 3 minutes and then add the tomatoes followed by salt and the masalas. Reduce the heat to medium low.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Fry until the raw smell of the masalas go away. Add 1/4 cup of water and stir the contents. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Close the pan with a lid and allow it to cook for 10 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Now add the prawns and cook for 6 minutes in a medium flame. Prawns will give out lot of water.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">7. After 6 minutes increase the flame to high and allow the water to dry. Stir constantly until you get the desired gravy content.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">8. Finally add the ground pepper and curry leaves, give a quick stir and turn off the heat. Cover the pan with a lid. Pepper and curry leaves will get cooked in the heat of the pan itself.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">9. Open the lid after 5 minutes, you will smell the amazing aroma of the prawns, pepper and curry leaves.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Garnish with fresh coriander leaves. Pepper prawn is ready to be served.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-H3amq0-jp2Q/T4bgGMVjV4I/AAAAAAAAAXI/JOZ-vuRnJYk/s1600/IMG_0418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-H3amq0-jp2Q/T4bgGMVjV4I/AAAAAAAAAXI/JOZ-vuRnJYk/s640/IMG_0418.JPG" width="640" /></span></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Pepper prawn goes well with rotis and rice.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* The amount of pepper can be altered.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-3356028218747583806?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-23648666882487679332012-04-12T13:27:00.002+01:002012-04-12T14:44:37.610+01:002012-04-12T14:44:37.610+01:00Cluster Beans Fry / Kothu Avarakkai Poriyal<span style="font-family: Georgia, 'Times New Roman', serif;">Cluster beans fry is one of my favourites with curd rice. It tastes great when added a spoonful of grated coconut but I have avoided it being diet conscious. Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9dYO7bi5mO4/T4bKCc5kZaI/AAAAAAAAAWA/V2zv0tx9Bo4/s1600/IMG_0370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-9dYO7bi5mO4/T4bKCc5kZaI/AAAAAAAAAWA/V2zv0tx9Bo4/s640/IMG_0370.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Cluster beans - 250 gms </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Oil - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Mustard seeds - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Urud and Channa Dahl - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Curry Leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Onion (medium) - 1/2 (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">7. Green Chilli - 1</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">8. Salt - to taste</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Masalas</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Turmeric Powder - 1/4 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Red Chilli Powder - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Wash the cluster beans and slit both ends removing the thick fibre at the sides of the beans and finely chop them.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Heat oil in a pan and allow the mustard seeds to split and then add the urud and channa dahl.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now add the curry leaves followed by green chilli and onion. Sauté until they are cooked.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Add the chopped beans followed by the salt and masalas and sauté for a while.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. You will notice the colour of the beans changing to a fine green which is when you have to add 1/4 th cup of water to the pan and close it with a lid. The heat should be on medium.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Say after 5 minutes the beans should be cooked. Give a quick stir and turn the heat off.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Cluster beans fry is ready to be served!</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* A spoonful of grated coconut can be added towards the end to add extra taste to the dish.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-2364866688248767933?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-66086608385641715522012-04-12T12:55:00.000+01:002012-04-12T12:55:19.705+01:002012-04-12T12:55:19.705+01:00Beetroot Chutney<span style="font-family: Georgia, 'Times New Roman', serif;">I had beetroot chutney in a hospital canteen in Coimbatore which was really yummy and since then I wanted to try this recipe. Finally I prepared the chutney similar to that of tomato chutney. It was a bit sweet but adding an extra green or red chilli should alter the taste. It serves as an excellent combo with idli, dosa and even as sides to rice. Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XYgl3ZaA5OE/T4bCj46g1sI/AAAAAAAAAVk/6zOQccY9LxY/s1600/IMG_0443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-XYgl3ZaA5OE/T4bCj46g1sI/AAAAAAAAAVk/6zOQccY9LxY/s640/IMG_0443.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Beetroot (medium) - 1 (cut into small chunks)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (medium) - 1 (sliced lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato (medium) - 1 (sliced lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Grated Coconut - 4 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red Chilli - 4</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Garlic - 3 pods</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urud dahl - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Channa dahl - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tamarind juice - 2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat oil in a pan and roast the urud and channa dahl until they become golden brown and then add the curry leaves and red chilli.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Now add the onion, garlic and tomato and sauté until they are cooked.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Add the beetroot and salt and sauté until it is cooked completely. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Allow the mixture to cool and grind it into a fine or coarse paste with tamarind juice, grated coconut and little water. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* You can also do the final seasoning with mustard seeds and curry leaves in oil.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-6608660838564171552?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-36109524090463977002012-04-12T12:30:00.001+01:002012-04-12T12:33:40.220+01:002012-04-12T12:33:40.220+01:00Potato Rice<span style="font-family: Georgia, 'Times New Roman', serif;">One afternoon I was lazy to prepare lunch and my laziness led to the discovery of this new dish, Potato Rice. It tasted different and good too! Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-B7SJO3KtrPk/T4a8S7DWg5I/AAAAAAAAAVE/aP_UKL76iPE/s1600/IMG_0384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-B7SJO3KtrPk/T4a8S7DWg5I/AAAAAAAAAVE/aP_UKL76iPE/s640/IMG_0384.JPG" width="640" /></a></div><span style="color: #666666;"> <b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cooked Rice - 2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Potato (large) - 2 (diced into small cubes) </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (medium) - 1 (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ghee - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard Seeds - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urud dahl - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Channa Dahl / Fried Red Lentil - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Masalas</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric Powder - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red Chilli Powder - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat oil in a pan and allow the mustard seeds to split. Then add the urud and channa dahl and fry until they become golden brown.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Now add the curry leaves followed by onion and fry until its cooked completely.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Add the potatoes followed by salt and the masalas. Keep stirring so that the potatoes do not stick to the pan. Do not add water. Just stir constantly until the contents are completely cooked.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Now add ghee to the rice and add the cooked potatoes to it and stir evenly.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Potato rice is ready to be served!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* If you do not stir the potatoes constantly, they might stick to the pan and get burnt easily.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-3610952409046397700?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-66125738380112067972012-03-17T07:54:00.008Z2012-03-25T02:06:28.417+01:002012-03-25T02:06:28.417+01:00Super Veggie Chutney<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 16px;">This </span>recipe<span style="font-size: 16px;"> was an accidental discovery by mom in her kitchen just a couple of years back and since then has become everyone's favorite at home. </span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">You don't have to throw away the remaining vegetables anymore that are not sufficient for a meal, instead you can turn them into this tasty and healthy chutney. Enjoy this yummy chutney!!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--aH2-jfYJFc/T25vTPVproI/AAAAAAAAAU8/fGMnRI_TttE/s1600/Veggie+chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="632" src="http://3.bp.blogspot.com/--aH2-jfYJFc/T25vTPVproI/AAAAAAAAAU8/fGMnRI_TttE/s640/Veggie+chutney.jpg" width="640" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><u><br />
</u></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><u></u></span></div><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span><br />
<ol><li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ridge gourd- 1 (medium sized). Peeled and diced into cubes</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cabbage- 1/2 of a medium sized one. Randomly diced</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Potato-2. De-skinned and cut into bite sized pieces</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Brinjal-3 small ones</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Tomato-2</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Shallots- A handful</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Green chilies- To taste</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Coriander powder- 1 tbsp</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cumin seeds- 1/2 tbsp</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds and Urid dhal- 1/2 tbsp each</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Salt- To taste</span></span></li>
<li><span style="line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Oil- As required</span></span></li>
</ol><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;"><b>Method</b></span></div><div><ol><li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Heat oil in a pressure pan, add cumin seeds and allow them to splutter.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Add the shallots and green chilies and saute them for 2 to 3 minutes or until the shallots become translucent.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Now goes in all the veggies one by one. Add salt and coriander powder. Saute all the vegetables together for 5 to 7 minutes before putting the lid on.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">The vegetable will let out some water. Add 1/2 a cup of water if needed. Close the pan with the lid and whistle on.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Allow the pan to whistle for 3 times on low flame and turn the flame down.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Let the pressure come down. Open the lid, cool the contents and blend them together in a food processor.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Season with mustard seeds and urid dhal.</span></li>
</ol><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;"><b>Note</b></span></div><div><ul><li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">You can follow this method to make ridge gourd chutney leaving out all the other vegetables.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">This chutney best suits dosa and panniyaram.</span></li>
</ul><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><br />
</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-6612573838011206797?l=yummilicious-india.blogspot.com' alt='' /></div>tharunya life is beautifulhttp://www.blogger.com/profile/14027611817202298285noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-19157591190327475622012-02-08T17:14:00.000Z2012-02-08T17:14:08.150Z2012-02-08T17:14:08.150ZMixed Vegetable Korma<span style="font-family: Georgia, 'Times New Roman', serif;">I was always fascinated by the spicy and creamy texture of the kormas that are served in the restaurants with paratas and chapatis. I guessed the ingredients and prepared this korma for dinner and viola! it had the same taste and texture as that of the restaurant's. Since then I have adopted this version and is a huge hit with chapathis. Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5KSJQc3P6jI/TzKsS3_sBqI/AAAAAAAAAUs/XFbycOqq6Qs/s1600/IMG_9704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-5KSJQc3P6jI/TzKsS3_sBqI/AAAAAAAAAUs/XFbycOqq6Qs/s640/IMG_9704.JPG" width="640" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><b style="color: #666666;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Carrot - 1/2 cup (diced)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Potato - 1/2 cup (diced)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Beans - 1/2 cup (chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cauliflower - 1/2 (small florets)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fresh peas - 1/2 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (medium) - 1 (chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green chilli - 2 (slit lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato (medium) - 1 (cut lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fresh coriander leaves - to garnish</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger garlic paste - 1 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cloves - 2</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cinnamon - 1/2 inch stick</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cardamom - 2</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Bay leaves - 2</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Water - 1 1/2 cups</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Masalas</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red chilli powder - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coriander powder - 1 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Sambar powder - 1 Teaspoon (optional)</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">To grind</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coconut - 1 cup (grated)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cashew nuts - 15</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fennel seeds - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Poppy seeds - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat oil in a thick bottomed pan and add the cloves, cinnamon, cardamom and bay leaves and sauté for 30 seconds.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Add the green chillies followed by onions and sauté until it is cooked.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Add the ginger garlic paste and sauté till the raw smell goes off and add the tomatoes and salt and cook for 3 minutes or until the tomatoes are mashed.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Now add all the veggies (carrot, potato, beans, peas, cauliflower) along with the masalas and cook with a closed lid on the pan for 10 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Meantime grind all the ingredients mentioned under the to grind header into a fine paste with little water.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Add the ground paste to the pan along with 1 1/2 cups of water and give a stir. Reduce the heat to medium and cook for another 15 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">7. Turn off the heat once the korma has become thick and creamy.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Mixed vegetable korma is ready to be served.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1hsF7ZwUcA8/TzKsVwF6SII/AAAAAAAAAU0/m6XWiPREx40/s1600/IMG_9701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-1hsF7ZwUcA8/TzKsVwF6SII/AAAAAAAAAU0/m6XWiPREx40/s640/IMG_9701.JPG" width="640" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* You can add any vegetable of your choice.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* You can skip either coconut or cashew nuts but they both taste good together. But remember to increase the quantity of the ingredient that you are adding because they are responsible for the creamy texture of the korma.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-1915759119032747562?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-31594455004586639612012-02-08T16:24:00.001Z2012-02-08T16:28:17.345Z2012-02-08T16:28:17.345ZCarrot Rice<span style="font-family: Georgia, 'Times New Roman', serif;">Carrot rice is an easy and healthy rice dish which I enjoyed the most when I was a kid. It can be prepared in matter of no time and serves good for a packed lunch. Here is my version of carrot rice...Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2RNhQe68M10/TzKiipnF52I/AAAAAAAAAUc/l6SQa3TtmV8/s1600/IMG_9768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-2RNhQe68M10/TzKiipnF52I/AAAAAAAAAUc/l6SQa3TtmV8/s640/IMG_9768.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Boiled rice - 2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Carrot - 2 cups (grated)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (medium) - 1 (chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green chilli - 2 (split lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ghee - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Yellow split peas/Channa dahl - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">White lentil/Urud dahl - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 15</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Boil the rice with 1/4 cup less water then the usual ratio and allow it to cool completely.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Heat oil in a pan and allow the mustard seeds to splutter. Add the channa and urad dahl and fry till they become golden yellow.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now add the green chillies and onion followed by salt and turmeric powder and sauté till the onions are completely cooked.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Add the grated carrot, mix everything and cook for 10 minutes till the carrot is completely cooked. There should be no water left in the pan.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Mix the rice with the carrot mixture with a dollop of ghee and check for salt.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Carrot rice is ready to be served.</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Roasted cashew nuts can be added to the rice.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-3159445500458663961?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-13699849396942986672012-02-08T16:05:00.001Z2012-03-02T14:14:52.616Z2012-03-02T14:14:52.616ZPotato fry<span style="font-family: Georgia, 'Times New Roman', serif;">Potato fry is the favourite dish of everyone which goes as a starter, snack or a side for any dish. There are different versions of preparing these fries and here I have shared my version which I learnt from my friend Sushma. Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-arZRCLvO0kM/TzKdQ6ER_AI/AAAAAAAAAUE/mhLSoik7dO0/s1600/IMG_9698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-arZRCLvO0kM/TzKdQ6ER_AI/AAAAAAAAAUE/mhLSoik7dO0/s640/IMG_9698.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Potatoes - 5 (diced, cubed or cut into thin sticks)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red chilli powder - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urud dahl/White lentil - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Channa dahl/Yellow split peas - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat oil in a pan and add the urud and channa dahl and roast till they become golden yellow in colour.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Now add the cut potatoes, salt, red chilli and turmeric powder and sauté .</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Reduce the heat to medium and keep stirring until the potatoes are cooked.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. As time goes, the potatoes will become crispier.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Potato fries are ready to be served.</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Keep cooking in the medium heat until you get the desired crispiness.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-1369984939694298667?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-29732892793765872352012-02-08T15:59:00.002Z2012-02-10T12:07:37.157Z2012-02-10T12:07:37.157ZCurd/Yoghurt Rice<span style="font-family: Georgia, 'Times New Roman', serif;">Curd rice was our hot favourite during our college days. Tharu used to get creamy curd rice once or twice a week for lunch and we used to fight for the rice literally. Her mum used to mix the rice with curd and milk in the morning and pack it for her lunch. When we open the lunch box in the afternoon the milk would have completely fermented and would be super-liciously creamy. Each morsel would slide in our mouth and it would be an excellent combo with mango pickle. God....my mouth s watering....Enjoy the dish guys! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XCnoTUsiiuk/TzKbxs7ytgI/AAAAAAAAAT0/KgPZHqBHqo0/s1600/IMG_9662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="http://2.bp.blogspot.com/-XCnoTUsiiuk/TzKbxs7ytgI/AAAAAAAAAT0/KgPZHqBHqo0/s640/IMG_9662.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Boiled rice - 2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fresh whole/semi-skimmed milk - 1 1/4 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Yoghurt/curd (full fat) - 2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Shallots - 10 (roughly chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger - 1/2 inch (finely chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">White lentils/Urad dahl - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Yellow split peas/Channa dahl - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 15</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dry Red Chilli - 5</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Cook the rice with 1/4 cup extra water such that it is little mushy and allow it to cool completely by spreading it on a flat plate.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Once the rice is cooled mix it thoroughly with milk and curd along with salt. It should be nice and creamy, if not add extra milk or curd until it is creamy.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Heat oil in a pan and allow the mustard seeds to splutter and add the urud and channa dahl and roast until they get the golden yellow colour.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Now add the ginger, red chillies, curry leaves and shallots sauté until they are completely cooked.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Turn off the heat and the shallot to the mixed curd rice and mix until they are evenly distributed.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Yummy and creamy curd rice is ready to be served.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HCqUzTjzMuk/TzKcf2a_vDI/AAAAAAAAAT8/gzWhRc2B_pk/s1600/IMG_9667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-HCqUzTjzMuk/TzKcf2a_vDI/AAAAAAAAAT8/gzWhRc2B_pk/s640/IMG_9667.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* If you are preparing curd rice for a party you can add roasted cashew nuts and fresh fruits like pomegranate, seedless grapes can be added to add richness to this dish.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* A dollop of butter can be added to the hot rice and allowed to cool which will make this dish extra creamy.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-2973289279376587235?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-65681079819189980632012-02-08T15:54:00.000Z2012-02-08T15:54:38.071Z2012-02-08T15:54:38.071ZLemon Rice<span style="font-family: Georgia, 'Times New Roman', serif;">Lemon rice is one of my favourite rice varieties that I pester my grandmother to cook for me often. She used to prepare it with the orange sized limes that we grow in our farm. The lime would be super tangy and would taste amazing with salt and red chilli powder which we used to enjoy when we were kids. The rice also tastes equally good with lemons and small limes. Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WpWi2fhWeOg/TzKamMxGzAI/AAAAAAAAATs/27T2J3F3uGc/s1600/IMG_9615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-WpWi2fhWeOg/TzKamMxGzAI/AAAAAAAAATs/27T2J3F3uGc/s640/IMG_9615.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Boiled rice - 2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Lemon juice - Juice of 2 1/2 lemons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Shallots - 10 (roughly chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Garlic - 5 pods (roughly chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dry red chilli - 5</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">White lentils/Urud dahl - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Yellow split peas/Channa dahl- 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Asafoetida/hing - a pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 15</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fenugreek seeds - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Water - 1/2 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Dry roast the fenugreek seeds in a medium hot pan and grind it into a fine powder and allow the cooked rice to cool.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Heat oil in a pan and allow the mustard seeds to splutter. Then add the urud dahl and yellow split peas and fry till they get the golden yellow colour.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now add the red chillies and the curry leaves followed by asafoetida and fenugreek powder. You will smell the aroma of them raising up.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Add the shallots and fry for 3 minutes then add the garlic and turmeric powder and cook until the the onions ans garlic are completely cooked. (approx. 7 minutes)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Once they are cooked add the lemon juice, water and salt and wait for a minute and turn off the heat.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Add this lemon mix to the boiled rice (rice should not be hot) and mix thoroughly. Check for salt and adjust accordingly.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Tangy lemon rice is ready to be served.</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* The rice should not be very soft, the rice grains should not touch each other. Add 1/4 less water than the usual ratio for cooking the rice.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* The rice should not be hot while mixing t with the lemon mix.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Do not boil the lemon juice with the mix for a long time else it becomes less tangy.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Boiled peanuts and roasted cashew nuts can be added before serving. </span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-6568107981918998063?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-15216382833087808432012-02-08T15:48:00.000Z2012-02-08T15:48:48.297Z2012-02-08T15:48:48.297ZPesarattu/Green Gram Crepes<span style="font-family: Georgia, 'Times New Roman', serif;">Pesarattu is an Andhra recipe which I learnt after my marriage. It is a very simple and healthy dish and I prepare this as a substitute to our usual dosa. It has lot of proteins and the adding of carbohydrates (rice) becomes optional. Pesarattu tastes amazing with cocount chutney and tangy tomato chutney. You need not ferment the dough as we do for our rice crepes but again it is optional. Here is the simple version of the pesarattu that I prepare...Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Xho4hDmik7E/TzKYd5s0ejI/AAAAAAAAATc/RP14PN3REZ4/s1600/IMG_9593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Xho4hDmik7E/TzKYd5s0ejI/AAAAAAAAATc/RP14PN3REZ4/s640/IMG_9593.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Whole green gram - 1 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Rice - 1/4 cup (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green chilli - 2</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cumin seeds - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger - 1/2 inch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - to drizzle</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Wash and soak green gram and rice overnight or for 4 to 6 hours in water.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Drain the water from the soaked green gram and rice. Do not discard the water which can be used for mixing the dough later.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now grind the green gram and rice along with green chilli, cumin seeds, ginger and salt into a fine dough with little or no water.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Cover the container of the dough with a lid and allow it to ferment for 6 to 8 hours which is optional.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. When you are going to use the dough add the water that we drained from the soaked green gram and rice. The dough should be neither thick nor thin. It should have an easy dropping consistency.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6. Now heat a flat pan and when it is super hot, use a big ladle full of dough and put the crepes on the pan. Drizzle some oil and when it is cooked, flip it to the other side and cook.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Serve the crepes hot with chutney.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rKeWisYd5s8/TzKZT2WMnaI/AAAAAAAAATk/YyXApohVnxw/s1600/IMG_9599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="552" src="http://4.bp.blogspot.com/-rKeWisYd5s8/TzKZT2WMnaI/AAAAAAAAATk/YyXApohVnxw/s640/IMG_9599.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* You can add onions, curry leaves, carrot, beans, capsicum, etc., cut into small pieces into the dough and put the crepes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-1521638283308780843?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-67723577303260979982012-02-08T15:41:00.001Z2012-02-10T12:11:41.140Z2012-02-10T12:11:41.140ZTomato Chutney<span style="font-family: Georgia, 'Times New Roman', serif;">I learnt this tomato chutney from my friend Tharunya's mum. She is an excellent cook and I relished almost everything she prepared. I spent close to 15 days during my college exam days at Tharu's home and had an awesome appetite. Tomato chutney is one of favourites that she prepared that I have shared here...Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xdhjWS1v23c/TzKXX5c4rUI/AAAAAAAAATU/Rn-b7dSUigY/s1600/IMG_9589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-xdhjWS1v23c/TzKXX5c4rUI/AAAAAAAAATU/Rn-b7dSUigY/s640/IMG_9589.JPG" width="640" /></a></div><b style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato (medium) - 3 (chopped lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (medium) - 1 (chopped lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Garlic - 3 pods</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tamarind extract - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urud dahl - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Channa dahl/Yellow split peas - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dry Red chilli - 2</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to tast</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1/2 Tablespoon</span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>For Tempering</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urud dahl - 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Channa dahl/Yellow split peas - 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Method</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat oil in a pan and and add the urud and channa dahl and roast until they become golden yellow.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Now add the onion, tomato, garlic, tamarind extract, red chilli and salt and sauté until they are cooked completely. Allow them to cool and grind them into a fine or coarse paste.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Heat oil in a pan and allow the mustard sees to splutter. Then add the curry leaves followed by urud dahl and channa dahl and roast until they become golden brown in colour.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Now pour the tempered mix along with the oil on top of the chutney and give a mix.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Tomato chutney is ready to be served with idli and dosa.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Note</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Half a cup of grated coconut can be used and ground along with this chutney if you need more quantity.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-6772357730326097998?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-55673770152106490602012-02-08T15:39:00.001Z2012-02-08T16:33:51.492Z2012-02-08T16:33:51.492ZCoconut Chutney<span style="font-family: Georgia, 'Times New Roman', serif;">Coconut chutney is one of the first and foremost breakfast recipe at any south Indian home or restaurant. I have shared the recipe of this common chutney. Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NqJlHieWHyU/TzKj4M5Hh5I/AAAAAAAAAUk/yTW9IfhnHj0/s1600/IMG_9549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="http://3.bp.blogspot.com/-NqJlHieWHyU/TzKj4M5Hh5I/AAAAAAAAAUk/yTW9IfhnHj0/s640/IMG_9549.JPG" width="640" /></a></div><b style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>To Grind</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coconut - 1 cup (grated)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fried yellow split peas/pottukadalai - 3 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green chilli - 3</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger - 1/2 inch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>For Tempering</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds - 1/4 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urud dahl - 1/4 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Channa dahl/yellow split peas - 1/4 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 10</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Method</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Grind all the ingredients mentioned under the to grind header into a fine paste with little water.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Heat oil in a pan and allow the mustard sees to splutter. Then add the curry leaves followed by urud dahl and channa dahl and roast until they become golden brown in colour.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now pour the tempered mix along with the oil on top of the chutney and give a mix.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Coconut chutney is ready to be served.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><b>Note</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Dry dessicated coconut or frozen coconut can also be used.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-5567377015210649060?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-69237936722296542222012-02-08T15:30:00.000Z2012-02-08T15:30:48.545Z2012-02-08T15:30:48.545ZPeanut/Groundnut Chutney<span style="font-family: Georgia, 'Times New Roman', serif;">Peanuts/Ground nuts always remind me of my childhood days which was mostly spent at my grandmother's place. During the ground nut harvest season, we spent the whole day at our farm house with our grandparents, collecting all the harvested peanuts in gunny bags and loading them in the trucks. The fresh smell of the harvested peanuts would be all over. We would come back home late in the evening and boil the peanuts with salt and have them sitting at the open front area of our home. My grandmother would make chutney out of the dried nuts which was enjoyed by all of us. Here I have shared my grandmother's recipe for this chutney. Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rPlTxdgod50/TzKUmWMZA9I/AAAAAAAAAS0/s1MN1v7258o/s1600/IMG_9508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-rPlTxdgod50/TzKUmWMZA9I/AAAAAAAAAS0/s1MN1v7258o/s640/IMG_9508.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Peanuts/Ground nuts - 1 cup (de-shelled)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coconut - 1/4 cup (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">oil - 1/4 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (medium) - 1 (chopped lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Garlic - 2 pods</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato (medium) - 1 (chopped lengthwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tamarind juice - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">For Dry Roast</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pepper corns - 5</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cumin seeds - 1 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coriander seeds - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dry Red chilli - 2</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - 15</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Dry roast peanuts and all the items mentioned under the dry roast header one by one in a medium hot pan and allow them to cool.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Heat oil in a pan and add the onion, garlic and tomato and sauté until they are cooked (approx. 5 mins) and allow to cool.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now grind the dry roasted items and the onion mixture along with coconut, salt and tamarind juice into a paste.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Peanut chutney is ready to be served with rice, dosa or idli.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-scn1NiRoa0w/TzKUtQoXbtI/AAAAAAAAATE/b-sukDLdYfM/s1600/IMG_9501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-scn1NiRoa0w/TzKUtQoXbtI/AAAAAAAAATE/b-sukDLdYfM/s640/IMG_9501.JPG" width="640" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* If you need a longer shelf life do not add coconut. </span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-6923793672229654222?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0tag:blogger.com,1999:blog-4508162000310553940.post-26160577754158529672012-02-04T18:43:00.000Z2012-02-04T18:43:43.706Z2012-02-04T18:43:43.706ZChinese Chicken<span style="font-family: Georgia, 'Times New Roman', serif;">Chinese chicken is yet another recipe which I learnt from Sushma and it was passed on to her by her mother who is an awesome cook. This chicken will be hot and sweet and goes well with pulav. This dish is basically a desi version of the authentical Chinese recipe. I have already passed on this recipe to my cousins and in-laws who simply loved it. Credentials to Sushma! Hope you love it too... Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fRVwFRjXV4A/Ty17NGDK-II/AAAAAAAAASs/PN5JbW5tCgI/s1600/IMG_9479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-fRVwFRjXV4A/Ty17NGDK-II/AAAAAAAAASs/PN5JbW5tCgI/s640/IMG_9479.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Chicken - 1 kg</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Oil - 1 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion (medium) - 2 (chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ginger garlic paste - 1 Tablespoon </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder - 1/2 Teaspoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Balsamic vinegar - 50 ml (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red chilli - 4</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Green chilli - 5</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Scallion/Spring onions - 2 (chopped)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Capsicum - 1/2 cup (diced)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Sauces</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Soya sauce - 1 1/2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red chilli sauce - 1/2 Tablespoon (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomato sauce - 2 Tablespoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Method</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Heat oil in a pan and add the onions and sauté until they are completely cooked and mashed.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Add the ginger garlic paste and cook until the raw smell goes off.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Now add the chicken along with turmeric powder and salt and stir until the chicken start to ooze out water.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Then add the balsamic vinegar, give a quick stir, reduce the heat and slow cook the chicken for 45 minutes with a lid on top. Stir the chicken occasionally.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Meantime grind the red and green chillies into a fine paste and add it to the chicken in between, say after 20 minutes of its cooking.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">6. After 45 minutes, open the lid, turn the heat to high and allow the stock to reduce by constant stirring.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">7. Once the stock is reduced, add the sauces, scallions and capsicum and stir for 2 to 3 minutes, so that each chicken piece is coated well with the sauces. Turn the heat off.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Chinese chicken is ready to be served.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-L1n6_DNZWg0/Ty17Jw0vxiI/AAAAAAAAASk/ko7AdDPHM9c/s1600/IMG_9491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="http://1.bp.blogspot.com/-L1n6_DNZWg0/Ty17Jw0vxiI/AAAAAAAAASk/ko7AdDPHM9c/s640/IMG_9491.JPG" width="640" /></a></div><b><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Note</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Balsamic vinegar is optional but it lends an amazing taste to the dish.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Sauces can be adjusted according to your taste.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* Cooking the chicken in medium or low heat will make it soft, juicy and tender.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">* If you need more gravy then do not allow the stock to completely dry.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4508162000310553940-2616057775415852967?l=yummilicious-india.blogspot.com' alt='' /></div>Charulathahttp://www.blogger.com/profile/08348305676722706707noreply@blogger.com0