tag:blogger.com,1999:blog-16531008056387129142024-02-07T07:05:49.339-08:00Sunitha's Kitchen... sharing the joy of cookingSunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-1653100805638712914.post-89749791643620382242013-09-11T10:42:00.001-07:002013-09-11T10:43:12.133-07:00Guacamole<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCj4KuyL8YtdBXwf4-u5CkmHfaJGXJvXIIFVwxzKMAiSzrUFt1WroatnLbCJBd-zLZ2jojOYWH7BHa2Q6QM1yDNXLis6ErFc7592wRljCHFXgt_76INN9hP133bQo6-kvbmVBdOM92SS5/s1600/DSC_7261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCj4KuyL8YtdBXwf4-u5CkmHfaJGXJvXIIFVwxzKMAiSzrUFt1WroatnLbCJBd-zLZ2jojOYWH7BHa2Q6QM1yDNXLis6ErFc7592wRljCHFXgt_76INN9hP133bQo6-kvbmVBdOM92SS5/s400/DSC_7261.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq6H8E2HjV0_WxWwQiGhc7EIY1kst9SYAKMCGYQGwsQ7fyIPYDt__AiEwSftL70DRPizSr8oNI2CbhqmGVkGYeWlPwxrfvDy9WEsiZUEr2W5LwFBMMni7Q6bWNivRlwe40zMOfXmto8tR/s1600/DSC_7244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq6H8E2HjV0_WxWwQiGhc7EIY1kst9SYAKMCGYQGwsQ7fyIPYDt__AiEwSftL70DRPizSr8oNI2CbhqmGVkGYeWlPwxrfvDy9WEsiZUEr2W5LwFBMMni7Q6bWNivRlwe40zMOfXmto8tR/s400/DSC_7244.JPG" width="400" /></a></div>
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<b>Ingredients: </b><br />
<br />
2 Avocados<br />
1/2 lime, juiced<br />
1 pinch cayenne pepper<br />
1 Jalapeno pepper finely chopped (adjust to spice level)<br />
1/2 cup onion pieces <br />
1 Roma tomato, seeded and diced<br />
2 tablespoon chopped cilantro<br />
1 clove garlic, minced<br />
salt to taste<br />
<br />
<b>Preparation: <span class="plaincharacterwrap break"> </span></b><br />
<br />
<span class="plaincharacterwrap break">In a medium bowl, mash together
the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes,
pepper and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor,
or serve immediately.</span></div>
Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com1tag:blogger.com,1999:blog-1653100805638712914.post-16470725400893820462013-04-10T14:12:00.000-07:002013-04-11T06:14:15.401-07:00Pineapple upside down Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLvWVql5auZnQOQE-wkapouB6ogOpy0tfLBxKV_zKh9bnG5a-hFZHLhMpK5RPFYYEq45xW4pf3XAB7rKp5NWEo4qnRyq0lX4VLI31jQUuhicZeKqyoymYpaqjmmn8yBzVOqnGcY9Pl7aY/s1600/DSC_7514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLvWVql5auZnQOQE-wkapouB6ogOpy0tfLBxKV_zKh9bnG5a-hFZHLhMpK5RPFYYEq45xW4pf3XAB7rKp5NWEo4qnRyq0lX4VLI31jQUuhicZeKqyoymYpaqjmmn8yBzVOqnGcY9Pl7aY/s400/DSC_7514.JPG" width="400" /></a></div>
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<b>Ingredients: </b><br />
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7 slices canned unsweetened pineapple (20-ounce can)<br />
2 tablespoons unsalted butter<br />
1/2 cup packed light brown sugar<br />
7 maraschino cherries or red toothy fruity 3 tbsp<br />
2 large eggs<br />
1/2 teaspoon vanilla<br />
1 cup all-purpose flour<br />
1/2 cup granulated sugar<br />
3/4 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
pinch of salt<br />
6 tablespoons (3/4 stick) unsalted butter, softened<br />
6 tablespoons buttermilk<br />
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<b>Preparation:</b><br />
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<div class="instructions">
1. Preheat oven to 350°F. Have ready a
9x2-inch round cake pan. Drain pineapple and place in one layer on paper
towels to absorb the excess juice.<br />
2. Place the 2 tablespoons unsalted butter in the cake pan. Place the
pan in the oven until the butter is melted. Tilt to coat all sides with
butter. Sprinkle
the brown sugar evenly over the bottom of the pan.<br />
3. Place one pineapple ring in the center of the pan and arrange six
more around it. Place the cherries or red toothy fruity pieces in the center of each ring.<br />
4. In a bowl, whisk together the butter and sugar to that add eggs, 6 tablespoons of buttermilk and vanilla extract.<br />
5. Take another bowl, whisk together the flour, baking powder,
baking soda and salt.<br />
6. Now add the flour mixture to butter and sugar mixture mix well and add it on the top of the fruit in the baking pan and spread evenly.<br />
7. Bake until a toothpick inserted in the cake comes out clean, 30 to 35 minutes. Remove the cake from the oven and tilt the pan in all
directions to detach it from the sides of the pan. Let cool for 2 to 3
minutes before unmolding.<br />
8. Invert a serving platter on top of the pan and turn the cake onto the platter. Serve warm or cool.<br />
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<b>Tip:</b> If you don't have buttermilk take 2 tbsp of yogurt and add 4 tbsp water mix well and use as buttermilk. </div>
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Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-38043203401422249112013-04-10T13:33:00.002-07:002013-04-10T13:33:42.018-07:00Stuffed Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients :</b><br />
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White mushrooms/ brown mushrooms 16 ounce (around 30 medium size mushrooms)<br />
cream cheese 1 cup/ 6 0unce<br />
1/2 cup grated Parmesan cheese<br />
1/2 cup bread crumbs <br />
3-4 scallions chopped<br />
3-4 garlic cloves minced <br />
1/2 tsp onion powder<br />
1/4 tsp black pepper powder<br />
1 tbsp olive oil<br />
1/2 tsp parsley fresh/1/4 tsp dried (optional) <br />
1/2 tsp thyme fresh/1/4 tsp dried (optional)<br />
salt <br />
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<b>Preparation :</b><br />
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1. Leave the cream cheese at room temperature until it is soft.<br />
2. Remove the stems of the mushrooms and chop them along with garlic and scallions.<br />
3. Heat 1 tbsp oil in pan and add chopped garlic, mushroom stems and scallions, pepper powder and salt and fry for 2 min.<br />
4. Take a bowl and add cream cheese, Parmesan cheese, bread crumbs, fried mushroom and scallion mixture, chopped parsley and thyme and mix well.<br />
5. Stuff the mushrooms with cheese mixture and bake them in 350 F oven for 20 minutes<br />
6. Serve hot as appetizer.<br />
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<b>Tip:</b> If you are using seasoned bread crumbs you can skip parsley and thyme.<br />
cheese has lot of salt so careful when adding salt</div>
Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-51948630984436711692013-04-10T13:28:00.001-07:002013-04-10T13:28:36.082-07:00Cauliflower Egg Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
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Cauliflower 1 ( cut to small pieces)<br />
Onion 1 big Diced<br />
Green chillies 2<br />
Oil 3 Tbsp<br />
Garlic 4 pods crushed<br />
Mustard seeds 1 tsp<br />
cumin seeds 1 tsp<br />
curry leaves 2 strings<br />
turmeric 1/2 tsp<br />
chilli powder <br />
salt<br />
eggs 2 <br />
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<b>Preparation:</b><br />
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1. Heat oil in the pan and add crushed garlic pods, mustard, cumin, and curry leaves and fry for 1 min until the mustard seeds splutter.<br />
2. To that add chopped onions and green chillies and fry till the onions turn transparent.<br />
3. Then add chopped cauliflower, turmeric and salt and mix well and close with lid and cook on medium heat for 10 min. stir in between.<br />
4. Then add chilli powder according to spice level mix well and cook for 2 min.<br />
5. Add the eggs to the cooked cauliflower mixture mix well and cook for 2 more minutes.<br />
6. Check the seasonings and serve hot with rice or roti.<br />
7. You can skip on eggs if you don't want to add them.</div>
Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-41170489263059491002013-04-04T09:47:00.001-07:002013-04-04T09:51:12.455-07:00Ridge gourd peel chutney/ Beerakaya tokku pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="list">
<b> Ingredients:</b></div>
<div class="list">
</div>
<div class="list">
skin of 3 large ridge gourds (about 2 cups)<br />
7-8 green chillis<br />
2 cups chopped tomato pieces <br />
4 garlic pods<br />
1cup chopped coriander <br />
3 inch piece of tamarind2 tsps oil<br />
1/4 tsp turmeric<br />
1/2 tsp jeera seeds <br />
salt as per taste <br />
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<b>For seasoning/poppu/tadka:</b><br />
1/2 tsp mustard and jeera seeds each<br />
1-2 dry red chillis<br />
big pinch asafoetida/inguva/hing<br />
few fresh curry leaves<br />
1 tbsp oil<br />
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<b>Preparation:</b><br />
</div>
<span class="step">1. </span>Heat 2 tbsp oil in pan add the green chillis and saute for a 1 min. Add the ridge gourd peels (chop them into small pieces) and fry on
medium heat for 4-5 mts.<br />
2. Add the tamarind, tomatoes, garlic, jeera, turmeric, salt and fry till the water from tomatoes evaporates.<br />
3. Then add coriander leaves and fry for 1 min. let it cool and grind it to coarse chutney, adjust the salt and spice.<br />
<span class="step">4</span>. Heat 1 tbsp of oil in a pan, add mustard, jeera seeds and let them pop, add
curry leaves and dry red chillis followed by asafoetida and stir fry for
a few seconds.<br />
<span class="step">5. </span> Mix the seasoning to the ground chutney and serve with hot rice or dosa.<br />
<br /></div>
Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-31021370616841910402013-04-04T09:12:00.002-07:002013-04-04T09:20:11.820-07:00Ridge gourd milk curry/ Beerakaya palu koora<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Ingredients:</i></b></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i><br /></i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ridge gourd / beerakaya 3 (peel the skin and chop)</span></i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Onions 1 chopped</i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><i>1 tsp each mustard, cumin seeds and urad dal</i> </i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Curry leaves few</i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>2 green chillies </i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>4 garlic flakes (mashed)</i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><i>Milk 3/4 cup</i> </i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>1/4 tea spoon turmeric powder</i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>1 tsp salt (as per taste)</i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>1 tsp chilli powder</i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>2 tbsp oil</i></span></div>
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<i><br /></i></div>
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<i><span style="color: #f3f3f3; font-family: sans-serif;"><span style="border-collapse: collapse; line-height: 19px;"><span style="font-size: x-small;"><br /></span></span></span></i></div>
<b>Preparation:</b><br />
<div style="display: block; text-align: left;">
<i><br /></i></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>1. Heat
oil in a pan. Add mustard, cumin and urad dal. When mustard starts
spluttering and urad dal changes color add onions, green chillies, curry
leaves and garlic flakes. </i></span></div>
<div style="display: block; text-align: left;">
</div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>2. Fry until the onions become transparent. Add chopped ridge gourd salt and turmeric stir and close with lid and let it cook on medium flame for 8-10 min.</i></span></div>
<div style="display: block; text-align: left;">
</div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>3. Stir the curry in between, once the ridge gourd pieces get transparent and all the water gets evaporated add chilli power and cook it for 2 minutes.</i></span></div>
<div style="display: block; text-align: left;">
</div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>4. Add milk to the curry and cook it till the curry thickens for 2-3 min</i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><br /></i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>5. Serve hot with roti or rice.</i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i><br /></i></span></div>
<div style="display: block; text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"> </span></div>
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<i><b><span style="font-size: x-small;"><br /></span></b></i></div>
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Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com1tag:blogger.com,1999:blog-1653100805638712914.post-80793806745298119362012-06-14T14:17:00.001-07:002012-06-14T14:17:51.016-07:00Karela Fry (Kakarakaya vepudu)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
<div style="color: black;">
<br /></div>
<div style="color: black;">
Bitter gourd - 6 nos(medium sized)</div>
channa daal - 1 tbsp<div style="color: black;">
Cumin seeds - 1/4 tsp</div>
<div style="color: black;">
Mustard seeds - 1/4 tsp</div>
<div style="color: black;">
Curry leaves - a few leaves</div>
<div style="color: black;">
Dried red chillies - 4 nos </div>
<div style="color: black;">
Turmeric powder - a pinch</div>
<div style="color: black;">
<div style="color: black;">
Garlic clove - 6 </div>
Raw coconut pieces/grated coconut - 1/2 cup<br />
Salt and chilli powder - according to taste<br />
oil - for deep frying <br />
<b><br /></b><br />
<b>Preparation:</b><br />
<div style="color: black;">
<br /></div>
<div style="color: black;">
1. Slice the bitter gourd into thin round circles. Add salt and turmeric powder to the bitter gourd and let
it sit for 15-30 minutes. Squeeze and remove the juice from the bitter gourd.</div>
<div style="color: black;">
2. Heat oil in a pan and add bitter gourd
pieces to the pan and deep fry them until they turn little brown.</div>
<div style="color: black;">
3. Grind coconut, garlic cloves and 1 tsp chilli powder to fine powder.</div>
<div style="color: black;">
4. Take another pan and add 2 tbsp oil and add channa daal, mustard seeds, cumin seeds, broken dry red chillies, and curry leaves and fry them for a minute. </div>
<div style="color: black;">
5. To that add the powder of coconut, garlic and chilli powder and fry for 3-4 minutes on low until the raw smell of the garlic is gone.</div>
<div style="color: black;">
6. Finally add the fried bitter gourd pieces and mix well and check the salt and chillie powder according to your taste. Fry for 3-5 minutes and serve hot with rice</div>
<div style="color: black;">
<br /></div>
<div style="color: black;">
<br /></div>
<div style="color: black;">
<br /></div>
<div style="color: black;">
<br /></div>
</div>
</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-68616146675297039212012-03-05T11:42:00.001-08:002012-03-05T11:50:22.058-08:00Poornam boorelu<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0U4p1FK5IZwC8BTqj1xUoolTn_M-UdgWkIGAMmwGki7xOPEM-YTxw5uz8oSeGiInwEpzKwJtHnZFpX5VXz1QfuFQE33ojL9F47I1E2WpUhRQORuBQSpSwK6qwehZH2DkbYzuhxB5OMf4c/s1600/DSC_4868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0U4p1FK5IZwC8BTqj1xUoolTn_M-UdgWkIGAMmwGki7xOPEM-YTxw5uz8oSeGiInwEpzKwJtHnZFpX5VXz1QfuFQE33ojL9F47I1E2WpUhRQORuBQSpSwK6qwehZH2DkbYzuhxB5OMf4c/s400/DSC_4868.JPG" width="400" /></a></div><br />
<br />
<b>Ingredients: </b><br />
<br />
1 cups chana dal<br />
1 cups jaggery<br />
1/4 spoon cardamom powder<br />
1 cup rice<br />
1/2 cup urad dal<br />
Oil for deep fry<br />
Salt <br />
<br />
<b>Preparation:</b><br />
<br />
<div>1. Wash and soak rice and urad dal in water for about 3-4 hrs. </div><br />
<div>2. Grind rice and urad dal to smooth paste adding sufficient water. It should be ground to thick dosa batter consistency. Add salt and set aside for 4-5 hours. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Soak chana dal for about half an hour. Pressure cook dal in 1 cup of water till 2 whistles. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Heat a kadhai, add cooked dal, jaggery, elaichi powder and on medium heat keep stirring till the dal turns thick enough to make a ball. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>5. Allow the paste to cool. Grease your hands with oil or ghee and roll the paste to small lemon size balls. <br />
<br />
6. Heat oil in a deep pan. Dip each ball into the batter, so that it evenly gets coated. Drop them gently into oil and fry them till golden brown. <br />
<div><br />
7. Remove from oil, drain on a kitchen paper to remove any excess oil and serve.</div><div></div><div></div><div></div></div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-4831264553165832672012-01-22T18:16:00.000-08:002012-01-22T18:16:57.777-08:00Plantain fry/ Aratikaya vepudu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4ko3IHsA1Gpns56D8tqBDAauoO0aPjYIUb3WxF4XN-ZqZpAV_Xxzvzm7fjndm64omJKKJWNGsMQZW7fvmbNiMY5F3epvEJBn-kv0Cwjno8k8urMOQ4LDg_UPWSs9pPXD7MZjH9lFRqgX/s1600/DSC_4904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4ko3IHsA1Gpns56D8tqBDAauoO0aPjYIUb3WxF4XN-ZqZpAV_Xxzvzm7fjndm64omJKKJWNGsMQZW7fvmbNiMY5F3epvEJBn-kv0Cwjno8k8urMOQ4LDg_UPWSs9pPXD7MZjH9lFRqgX/s400/DSC_4904.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<b>Ingredients :</b><br />
<br />
2 plantains (peeled and cut into pieces)<br />
1 onion chopped<br />
4 tbsp oil<br />
1 tsp cumin seeds <br />
1 tsp mustard seeds<br />
2 dry red chillies<br />
1/4 tsp turmeric<br />
1/4 cup coconut pieces/ coconut powder<br />
5 garlic cloves<br />
1 tsp coriander seeds/ coriander powder<br />
1 tsp chilli powder<br />
salt<br />
<br />
<br />
<b>Preparation :</b><br />
<br />
1. Heat oil in a pan add cumin seeds, mustard seeds, dry red chillies and curry leaves then add onions saute for 2 min<br />
2. Now add plantain piece, turmeric and salt mix well cover and cook on a low flame until plantain pieces become soft. Grind coconut, garlic, coriander and chilli powder to fine powder.<br />
3. Sprinkle masala powder mix well and saute for 2 to 3 min. Finally check for seasoning and serve hot.<br />
<br />
<br />
<br />
</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-37109974761146752812012-01-19T09:57:00.000-08:002012-01-22T18:22:02.085-08:00Chicken Biryani<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3NSUWLI5pcWtgCDlARVNvK3H2d1XryzyqAnagE9HFoSlPZeOPYCE2zozelYyP3LjSnu_Qw7rBJnf3J110rajc-1CzWAmzLGcvl-gWNA0_NmuzAixbgLOWmt0xuhXiWpm8au7ehnXRJepr/s1600/DSC_3328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3NSUWLI5pcWtgCDlARVNvK3H2d1XryzyqAnagE9HFoSlPZeOPYCE2zozelYyP3LjSnu_Qw7rBJnf3J110rajc-1CzWAmzLGcvl-gWNA0_NmuzAixbgLOWmt0xuhXiWpm8au7ehnXRJepr/s400/DSC_3328.JPG" width="400" /></a></div><br />
<b>Ingredients :</b><br />
<br />
<ul><li>3 Tbsp oil </li>
<li>2 Tbsp ghee (clarified butter)</li>
<li>4 cloves</li>
<li>2 (1 inch) Cinnamon </li>
<li>2 green Cardamoms</li>
<li>3 Bay leaves</li>
<li>2 green Chilies (chopped)</li>
<li>10-15 Cashews</li>
<li>2 Tsp Ginger Garlic paste </li>
<li>1 big Onion sliced</li>
<li>1 pound/ 1/2 kg Chicken </li>
<li>1 Tsp red Chili powder (to taste)</li>
<li>1/2 Tsp Turmeric powder</li>
<li> salt to taste</li>
<li>1 Tsp Cumin Coriander powder </li>
<li>2 Tsp biryani masala </li>
<li>2 cups of fresh mint leaves (chopped)<br />
</li>
<li>2 cups of fresh green Coriander (chopped)</li>
<li>1 cup fried onions </li>
<li>1/2 cup yogurt</li>
<li> 2 cups Basmati Rice (washed and soaked in water for at least half an hour)</li>
<li>2 Tsp oil</li>
<li>1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)</li>
<li>1/4 cup of milk</li>
<li>a few strands of Saffron (kesar) </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbeA1pLbT176iJickexmhpqEUMDxAoRTiK41YIGV5yI4qwRdS1J_qqppZrQWWh1uKEL4949TWn6g2E2cCQt1VyaM02sPAhluLoz4AOuQBLO_GkCK-i3tvWyJvcyPspOe0JeWxgyXcAaXG/s1600/DSC_3314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbeA1pLbT176iJickexmhpqEUMDxAoRTiK41YIGV5yI4qwRdS1J_qqppZrQWWh1uKEL4949TWn6g2E2cCQt1VyaM02sPAhluLoz4AOuQBLO_GkCK-i3tvWyJvcyPspOe0JeWxgyXcAaXG/s400/DSC_3314.JPG" width="400" /></a></div><br />
<br />
<b>Procedure :</b><br />
<br />
1. Heat oil and ghee in a deep pan, add the bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the cashews, ginger garlic and chilies. Saute for a minute and add the chopped onion and fry for 2 minutes. Now add the Chicken cook on a medium high heat till all the water dries up. To that add turmeric, salt, chilli powder, cumin coriander powder, biryani masala, 1/3 fried onions, 1 cup mint leaves, and 1 cup coriander leaves. Add 1/2 cup yogurt mix well and adjust the seasoning and switch off the flame.<br />
<br />
2. Boil the soaked rice with 1/4 tsp of Shahi jeera (caraway seeds) 2 tbs oil and some salt. The rice should absorb the salt otherwise the biryani will be tasteless. Cook the rice until 3/4 cooked do not over boil the rice. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster. Soak the saffron in 1/4 cup milk.<br />
<br />
3. Use a heavy bottom pan with a lid. First spread some ghee at the bottom of the pan. First layer chicken, second a layer of rice now sprinkle a generous handful of chopped coriander mint and fried onions. Repeat the layers with rice being the top most layer. Sprinkle the leftover onions, mint and coriander leaves.<br />
<br />
4. Pour the saffron milk on the top using a spoon, evenly covering the whole area. Once all layers are set cover with lid and place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer from getting burnt cook on very low flame for 40 minutes.<br />
<br />
5. If you have oven pre heat the oven to 350°F place biryani in the oven for 30 minutes. Cool for 5 minutes and enjoy the biryani.<br />
<br />
<br />
<br />
<br />
<br />
</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-35586041954534554092012-01-18T15:14:00.000-08:002012-01-22T18:32:41.706-08:00Ariselu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPTn03-0uBVhy4ZCVWMA_fVlLqTKqDYe48PmrIuMI22BNX6Mx-dgXkhRWSjHjU9BKS4NSEJ9nESPHPMRIWFo_NgQKByXvS-IJWNbg_D0ihwT3arbPLIvSzJoVGrToBKldsO1yhuUlDVS6l/s1600/DSC_4886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPTn03-0uBVhy4ZCVWMA_fVlLqTKqDYe48PmrIuMI22BNX6Mx-dgXkhRWSjHjU9BKS4NSEJ9nESPHPMRIWFo_NgQKByXvS-IJWNbg_D0ihwT3arbPLIvSzJoVGrToBKldsO1yhuUlDVS6l/s400/DSC_4886.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<b>Ingredients :</b><br />
<br />
Raw rice- 4 Cups<br />
Jaggery- 2 1/2 Cup<br />
Cardamom powder- 1/4 tsp<br />
khus khus /Poppy seeds - 2 tsp <br />
Sesame seeds -2 tsp<br />
Water -1 cup<br />
Ghee/butter - 1 tsp<br />
Oil for deep frying<br />
<br />
<br />
<b>Procedure :</b><br />
<b> </b><br />
1. Wash and Soak the rice in water overnight.. Drain the rice and spread it on a clean cloth in a shady area. It should not be fully dry but should still have some wetness in the rice. Grind the rice and sieve it to a fine powder.<br />
<br />
2. Cut the jaggery into small pieces or grate it. Add 1 cup of water in a thick bottom pan and add the jaggery to it. Cook on medium flame and When the jaggery melts completely <span class="IL_AD" id="IL_AD8">filter</span> it in a strainer to get rid of the dirt. Keep stirring the filtered jaggery in low heat. The consistency here is very very important. Check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by <span class="IL_AD" id="IL_AD6">finger</span> it should roll into a soft ball. It should not be hard.<br />
<br />
3. Immediately switch off the stove and add cardamom powder, ghee, sesame seeds and khus khus /poppy seeds. Stir well and add the rice flour to it little by little . Mix well so that no lumps are formed.<br />
<br />
4. Heat oil in a pan, divide the dough into lemon size balls and place the balls in a <span class="IL_AD" id="IL_AD9">plastic sheet</span> and using little oil shape it to form small patties or round puris. Deep fry in hot oil on low heat until golden brown on both sides. Once done remove from the oil place between two <span class="IL_AD" id="IL_AD5">ladles</span> and press them immediately. (usually when frying Ariselu they absorbs oil so when you remove from the oil you have to press them and remove the extra oil). Remove the oil completely and drain on a <span class="IL_AD" id="IL_AD12">kitchen</span> <span class="IL_AD" id="IL_AD10">towel</span>.<br />
<br />
5. Let them cool and store in a air tight container they last for a month. Delicious ariselu are ready.<br />
<br />
</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com2tag:blogger.com,1999:blog-1653100805638712914.post-60655589113812958372012-01-12T20:20:00.000-08:002012-01-12T20:20:01.936-08:00Onion pakodas<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iAPa0PxwA-NvAVg8QGFq2Bk0o7qWIqsioNyWxFwYcbd6EmBZmkRGauI_PE9QdFvr7Rgtwu08049xiN7k-nj6nT8GhKmzdmCz0IHFNH8L4uM40vH0OHhwJasfQIjjiq3dpo8aMpEKlF5L/s1600/DSC_3251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iAPa0PxwA-NvAVg8QGFq2Bk0o7qWIqsioNyWxFwYcbd6EmBZmkRGauI_PE9QdFvr7Rgtwu08049xiN7k-nj6nT8GhKmzdmCz0IHFNH8L4uM40vH0OHhwJasfQIjjiq3dpo8aMpEKlF5L/s400/DSC_3251.JPG" width="400" /></a></div><br />
<b>Ingredients :</b><br />
<br />
Gram flour (Besan) 1/2 cup <br />
<div class="recipe-row"><span class="chilli"></span>Rice flour 1/4 cup</div><div class="recipe-row"><span class="chilli"></span><span class="chilli"></span>Baking soda big pinch <div itemprop="ingredients"></div></div><div class="recipe-row"><span class="chilli"></span>Onion chopped lengthwise 1 1/2 cup</div><div class="recipe-row"><span class="chilli"></span>Finely chopped green chillies 2 </div><div class="recipe-row"><span class="chilli"></span>Coriander leaves 1/4 cup </div><div class="recipe-row"><span class="chilli"></span>Salt as per taste </div><span class="chilli"></span>Oil to frying<br />
<br />
<b>Preparation :</b><br />
<b> </b><br />
1. Take a pan and heat oil for frying pakodas.<br />
2. Take a bowl and mix all the Ingredients with little water so that the onions are coated with the flours. <br />
3. Put the onion batter here and there and fry the pakodas to golden brown and serve hot.<br />
<br />
</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-19357376599066541412012-01-12T18:05:00.000-08:002012-01-12T18:05:57.951-08:00Potato fry<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYL54ej4Do-W-kZtwa-_nYHxtSLRqspvunBKdqyHJxk8tPwBwLnebs5b9F7QAYPF8-RgTZTVk0N5n7F0teVjXAphs-vEbyTzOPr5JstiGckSW1KmdlYc3HuNiZsaWJyT5lsVptXyqHE7B/s1600/DSC_3283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYL54ej4Do-W-kZtwa-_nYHxtSLRqspvunBKdqyHJxk8tPwBwLnebs5b9F7QAYPF8-RgTZTVk0N5n7F0teVjXAphs-vEbyTzOPr5JstiGckSW1KmdlYc3HuNiZsaWJyT5lsVptXyqHE7B/s400/DSC_3283.JPG" width="400" /></a></div><br />
<br />
<br />
<b>Ingredients :</b><br />
<br />
4 potatoes<br />
1 big onion thinly sliced<br />
3 green chillies sliced<br />
1/2 tsp channa dal<br />
1/2 tsp urad dal <br />
1/2 tsp mustard seeds<br />
1/2 tsp cumin seeds<br />
2 dry red chillies pieced<br />
2 strings curry leaves<br />
1 tbsp ginger garlic paste<br />
1/2 tsp turmeric powder<br />
1 tsp chilli powder<br />
1 tsp garam masala<br />
salt to taste<br />
3 tbsp oil <br />
coriander leaves for garnish<br />
<b><br />
</b><br />
<b>Preparation :</b><br />
<br />
1. Boil the potatoes peel the skin and dice to pieces.<br />
2. Take a pan heat the oil and add channa dal, urad dal, mustard seeds, cumin seeds, red chilli pieces, and curry leaves and fry for 1/2 minute.<br />
3. To that add green chilli pieces, and onion pieces and fry till they turn transparent and add ginger garlic paste and cook for a minute.<br />
4. Add turmeric powder, red chilli powder, boiled potato pieces, salt, garam masala powder and fry for 5 minutes mixing well.<br />
5. Finally check for taste, garnish with coriander leaves and serve.<br />
<br />
<br />
<br />
<br />
<br />
<br />
</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-11762958025832869552011-12-02T08:02:00.000-08:002012-01-12T15:27:12.765-08:00Bhindi Masala<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvAGfcz95zhYScv8Gryzyu-t4XQYogNAd3dNf_TdoRoTJByKQgZcXAAvhufXgOwaPT_tclUSQVrILTP_ZehpV030P2GkGuVAVrb-PZ-UNgt8_y24EDPA-p3KtIpNxvy0LRJRYQpZq1sVv/s1600/DSC_2919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvAGfcz95zhYScv8Gryzyu-t4XQYogNAd3dNf_TdoRoTJByKQgZcXAAvhufXgOwaPT_tclUSQVrILTP_ZehpV030P2GkGuVAVrb-PZ-UNgt8_y24EDPA-p3KtIpNxvy0LRJRYQpZq1sVv/s400/DSC_2919.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><b><br />
</b><br />
<b>Ingredients :</b><br />
<br />
1 pound okra/bhindi/ladyfinger (cut to 1/2 inch pieces)<br />
1 big onion chopped<br />
3 totatoes chopped<br />
1 teaspoon ginger garlic paste<br />
1/2 teaspoon cumin seeds<br />
1 bay leaves <br />
1 inch cinnamon stick<br />
1 teaspoon red chilli powder<br />
1/4 spoon turmeric powder<br />
1/2 teaspoon garam masala<br />
oil for shallow frying bhindi<br />
salt to taste<br />
coriander leaves<br />
<b><br />
</b><br />
<b>Preparation :</b><br />
<br />
<br />
1. Take a nonstick pan heat the oil and fry the bhindi pieces( sprinkle some salt) until they are 70 percent cooked. <br />
2. In another pan take 3 teaspoons oil and add cinnamon piece, cumin seeds and bay leaf.<br />
3.when they splatter add onion pieces and fry till they are transparent about 3 min then add ginger garlic paste and fry for 15 sec.<br />
4. To that add tomato pieces, turmeric and salt and cook on medium until they are soft.<br />
5. Now add chilli powder, garam masala and fried bhindi pieces mix well and cook for 3-5 minutes until the oil separates out.<br />
6. Finally check for taste and garnish with coriander leaves and serve hot with roti or rice.<br />
<br />
<br />
<br />
<br />
<br />
<br />
</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-742427275781461852011-12-01T08:09:00.000-08:002011-12-01T08:09:59.385-08:00Chicken Noodle Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKA96MwAHBF-ZJgv7acD1DxhxfxmQ7EpBcCa_6EO6JRupjhZCyaSxsQa3U4r1wrtVN9LpgD7fctuxT5GueE4cAv6aF9Ao8WjLrFfKVCp8sOjtQoBg2WYIPU1i0-cQU4_Y6CBqbFjfFF-on/s1600/DSC_1500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKA96MwAHBF-ZJgv7acD1DxhxfxmQ7EpBcCa_6EO6JRupjhZCyaSxsQa3U4r1wrtVN9LpgD7fctuxT5GueE4cAv6aF9Ao8WjLrFfKVCp8sOjtQoBg2WYIPU1i0-cQU4_Y6CBqbFjfFF-on/s400/DSC_1500.JPG" width="400" /></a></div><br />
<br />
<br />
<br />
<b>Ingredients :</b><br />
<br />
2 tablespoon olive oil<br />
1 onion, chopped<br />
3 cloves garlic, minced<br />
1/4 Jalapeno pepper chopped<br />
1 bay leaf<br />
1 cup diced celery<br />
1 cup diced carrots <br />
1/2 teaspoon dried thyme <br />
4 ounces egg noodles<br />
1 quart chicken stock<br />
11/2 cups cooked chicken<br />
1/4 cup chopped fresh parsley <br />
salt and pepper according to taste<br />
<br />
<b>Preparation :</b><br />
<div class="instructions"> <div class="instruction"><br />
</div><div class="instruction">1. Place a soup pot over medium heat and coat with the oil. </div><div class="instruction">2. Add the onion, garlic, carrots, celery, thyme, pepper and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. </div><div class="instruction">3. Pour in the chicken stock and bring it to a boil. Add the noodles and simmer for 5 minutes until tender. </div><div class="instruction">4. Add the chicken, and continue to simmer for another couple of minutes; season with salt and pepper. Sprinkle with chopped parsley before serving. </div></div><br />
<br />
<span class="plaincharacterwrap break"></span></div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-67378981835143604862011-12-01T07:49:00.000-08:002011-12-01T08:11:15.093-08:00chicken Tortilla soup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvuUiS1Tdc1-wNDhMvSHQs7Z_VIeo05f8pHLoFJFPAXFCZX_BrBnYYvkSRb7u-DkNuiWbawL2lKS9uXyJnawi6SWxhzqO6OMezbkmxHP_ILs2ipZUgh4b-GcvVU7B_5-7ZqivtvhU5uj6/s1600/DSC_1591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvuUiS1Tdc1-wNDhMvSHQs7Z_VIeo05f8pHLoFJFPAXFCZX_BrBnYYvkSRb7u-DkNuiWbawL2lKS9uXyJnawi6SWxhzqO6OMezbkmxHP_ILs2ipZUgh4b-GcvVU7B_5-7ZqivtvhU5uj6/s400/DSC_1591.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvuUiS1Tdc1-wNDhMvSHQs7Z_VIeo05f8pHLoFJFPAXFCZX_BrBnYYvkSRb7u-DkNuiWbawL2lKS9uXyJnawi6SWxhzqO6OMezbkmxHP_ILs2ipZUgh4b-GcvVU7B_5-7ZqivtvhU5uj6/s1600/DSC_1591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><b><br />
</b><br />
<b>Ingredients :</b><br />
<br />
2 tablespoon olive oil<br />
1 onion, chopped<br />
3 cloves garlic, minced<br />
1 Jalapeno pepper chopped<br />
1 cup diced celery<br />
1 cup diced carrots <br />
1 cup whole corn kernels<br />
1 cup cooked black or white beans <br />
1/2 teaspoon dried oregano<br />
1 (14 ounce) can crushed tomatoes<br />
4 cups chicken broth<br />
1/4 cup chopped fresh cilantro<br />
2 boneless chicken breast halves, cooked and cut into bite-sized pieces<br />
crushed tortilla chips<br />
sliced avocado<br />
chopped green spring onions<br />
<br />
<b>Preparation :</b><br />
<br />
<span class="plaincharacterwrap break">1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in celery, pepper and carrot and cook for 3-4 minutes.</span><span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">2. Then add tomatoes, dried oregano, broth. Bring to a boil, and simmer for 5 to 10 minutes.</span><span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">3. Stir in corn, beans, cilantro, and chicken. Simmer for 10 minutes.</span><span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">4. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion and serve with corn bread on side. </span><br />
<a class="nutritionanchor" href="http://www.blogger.com/post-edit.g?blogID=1653100805638712914&postID=6737898183514360486" name="nutritionpanel"></a> <br />
<h3><br />
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</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-12708619087382262011-06-21T11:09:00.000-07:002012-01-22T18:33:05.425-08:00Microwave Milk Peda<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLg1QVvFaNapMNBHOiydUk7X2AC_uQ3gHdEAkK9mL0oj0EeA984RhhspKuZ3SDQoRY3HSlXzZJOBEYmRopL1DuUH-zc3cSU72kbxK7mpo9EDhyCY-m8O9q1qwP5Au4Vd0bCltnk5xS2N4/s1600/DSC_1826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLg1QVvFaNapMNBHOiydUk7X2AC_uQ3gHdEAkK9mL0oj0EeA984RhhspKuZ3SDQoRY3HSlXzZJOBEYmRopL1DuUH-zc3cSU72kbxK7mpo9EDhyCY-m8O9q1qwP5Au4Vd0bCltnk5xS2N4/s400/DSC_1826.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<b><br />
</b><br />
<b>Ingredients:</b><br />
<br />
Milk powder 2 cups<br />
Sweetened Condensed milk 14 0z can<br />
unsalted Butter 1stick/ 4 0z<br />
<br />
<b>Procedure:</b><br />
<br />
1. Take a big microwave safe bowl and melt the butter for 1-2 minutes.<br />
2. To that add condensed milk and milk powder and combine well and microwave the mixture for 2 minutes.<br />
3. Remove it out and mix well and put it in microwave for 1 more minutes. mix it and repeat for 1 more minute.<br />
4. Mix well and let it cool then role it to a small balls and decorate with kaju, almond or pistachios.</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com2tag:blogger.com,1999:blog-1653100805638712914.post-61972480995053875442011-06-21T10:47:00.000-07:002011-06-21T10:48:31.432-07:00Pulihora (Tamarind Rice)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLpSKQo0-HqTOAqbJPAmdSPdxoEx-2gdxGhjYBq-ekq9JL9ddA4U9OqMYsG4nevJyixVOnN6gfzmqk6PzSV1_RFv7dZl0g12D2iMtcmwthN3Xzeyh0n4f2QXYlGZFggGfpdpcg1sIztbs/s1600/DSC_1722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLpSKQo0-HqTOAqbJPAmdSPdxoEx-2gdxGhjYBq-ekq9JL9ddA4U9OqMYsG4nevJyixVOnN6gfzmqk6PzSV1_RFv7dZl0g12D2iMtcmwthN3Xzeyh0n4f2QXYlGZFggGfpdpcg1sIztbs/s400/DSC_1722.JPG" width="400" /></a></div><br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
50 g Tamarind (big lemon size ball)<br />
1/2 cup chana dal <br />
3 Green chillies slit<br />
<div align="justify">3 cups of cooked White Rice</div><div align="justify"><br />
</div><div align="justify"><b>For tadka/talimpu</b></div><div align="justify"><div align="justify"></div><div align="justify">3 tbsp oil</div><div align="justify">2 tbsp Groundnuts</div><div align="justify">1 tbsp chana dal</div><div align="justify">1 tbsp urad dal</div><div align="justify"><div align="justify">1 tsp Mustard</div><div align="justify">1 tsp Cumin</div><div align="justify">1 chopped green chilli </div><div align="justify">2 Red Chillies</div><div align="justify"><div align="justify">3 Curry leaf stalks </div></div></div></div><div align="justify">2 pinches Asoeftida</div><div align="justify">1/2 tsp turmeric </div><div align="justify">Salt to Taste </div><div align="justify"><br />
</div><div align="justify"><b>Procedure :</b></div><div align="justify"></div><div align="justify">1. soak 1/2 cup chana dal in water for 20 min.</div><div align="justify">2. microwave tamarind with 1/2 cup of water for 1 minute and when it is cool extract thick pulp.</div><div align="justify">3. Take a sauce pan and cook the tamarind pulp, soaked chana dal and slit green chillies with some salt to a thick paste and let it cool.</div><div align="justify">4. Take a pan and heat the oil when the oil is hot add ground nuts and fry for 1/2 min and then add chana dal and fry for 1/2 min on medium flame.</div><div align="justify">5. To that add urad dal, mustard, cumin seeds, red chillies, green chilli, curry leaves, hing, turmeric and fry for 1/2 minute on low heat. Take care not to burn the tadka.</div><div align="justify">6. Take the cooked rice and add salt and mix well and to that add the tadka/ talimpu and combine well.</div><div align="justify">7. Finally add the tamarind paste desired to your taste and combine well. You can store the left over tamarind paste in refrigerator for 2-3 weeks.</div><div align="justify">8. Serve the pulihora with yogurt on side</div><div align="justify"><br />
</div><div align="justify"><br />
</div><div align="justify"><br />
</div><div align="justify"></div><div align="justify"><b><br />
</b></div><div align="justify"><b><br />
</b></div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-17351842714564886542011-03-17T10:03:00.000-07:002011-03-17T10:03:11.658-07:00Shrimp Biryani<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqYA_G44eEH-ohN9nrvbWP8JeIKy9RFWycE3YFeakzdcaEZsDWXfPlsgKrgbWhsDOqXXjlwGpIQyjJfI4rbDsuYak0UtQcpCsn8x_eDFSYk1tSE5f3joboKeFHDp_i0vuqKeirLFSEwWN/s1600/DSC_1476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqYA_G44eEH-ohN9nrvbWP8JeIKy9RFWycE3YFeakzdcaEZsDWXfPlsgKrgbWhsDOqXXjlwGpIQyjJfI4rbDsuYak0UtQcpCsn8x_eDFSYk1tSE5f3joboKeFHDp_i0vuqKeirLFSEwWN/s400/DSC_1476.JPG" width="400" /></a></div><br />
<br />
<br />
<b>Ingredients :</b><br />
<div><br />
</div><div>1. 1/2 lb Prawn. Marinate in 1 spoon turmeric powder and 1/2 spoon salt.</div><div>2. Wash 2 cups of Basmati Rice and soak in water for 15 mins.</div><div>3. 2 to 3 green chillies</div><div>4. 1 tsp fennel seeds</div><div>5. 10 garlic pods</div><div>6. 1 1/2 inch ginger</div><div>7. 1 inch cinnamon</div><div>8. 3 to 4 cloves</div><div>9. 1 star anise</div><div>10. 1 tsp coriander seeds </div><div>11. 1/2 tsp cumin seeds</div><div>12. 2 onions cut length wise</div><div>13. 1 tomato chopped</div><div>14. Chop some mint and coriander</div><div>15. 1 cup Coconut milk. ( grind 1/4 medium sized coconut)</div><div>16. 1 tsp chilli powder </div><div>17. salt </div><div><b><br />
</b></div><div><b>Preparation :</b></div><div></div><div> </div><div>1. Grind green chillies, ginger, garlic, fennel seeds, cinnamon, cloves, coriander seeds, cumin seeds and anise to paste with some water and keep it aside.</div><div>2. In medium flame place the heavy bottom pan, heat 1 tbsp of ghee/butter + 2 tbsp of oil.</div><div>3. Fry 2 to 3 biryani/bay leafs, then add onions in the pan. Turn the flame high and fry till golden brown.</div><div>4. Add the chopped tomato and 1/2 tsp salt (this helps tomatoes to get soften quickly).</div><div>5. Then add the ground paste and cook for a minute.</div><div>6. Add Prawns, 1 tsp chilli powder and cook for 2-3 min on medium flame.</div><div>7. Add Soaked rice and mint leaves and fry for a minute</div><div>8. Now add 1 cup coconut milk, 2 cups of water and 1 tsp salt mix well and check for seasoning. Close the pan and cook for 5 min on medium flame.</div><div>9. Add 1 tsp of lemon juice on top and garnish with coriander leaves. </div><div>10. Close the pan and cook on low flame for 5 minutes and serve hot.</div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-1050504865260724332011-02-08T19:34:00.000-08:002011-02-08T19:42:29.687-08:00Gutti Vankaya Kura ( Indian egg plant curry)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YUitWgvFjjzVQB3QAefN4NOgwCVpbBEDUvLw-Je2xpe14jj3OTGjqq9ZEEHY7TU3qcHdTWBB8H9Nl0WhAtFrjv4ormD-p39tkdrkQKXWowRcXz2DiKZqw_i1AISrcEqW0fp3W_uhYoU4/s1600/DSC_1357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YUitWgvFjjzVQB3QAefN4NOgwCVpbBEDUvLw-Je2xpe14jj3OTGjqq9ZEEHY7TU3qcHdTWBB8H9Nl0WhAtFrjv4ormD-p39tkdrkQKXWowRcXz2DiKZqw_i1AISrcEqW0fp3W_uhYoU4/s400/DSC_1357.JPG" width="400" /></a></div><br />
<b>Ingredients :</b><br />
<br />
10 purple colored small Brinjals<br />
1 big onions finely chopped<br />
Tamarind small lime size ball<br />
1/4 tsp mustard seeds<br />
curry leaves<br />
2 tsp Ginger-Garlic paste<br />
1/2 tsp Turmeric powder<br />
1 tsp Paprika<br />
Salt to taste<br />
2 Tbsp Vegetable oil<br />
oil for frying<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVulhJXJ6BmAXLbo-are62wb9CThvXu81WARHwxrfkuKHDcR07OabXqNWD2VcP9fA6MjxiHdIczgEV-GAPvo0Lyia6yDDnv4GMIv1xoMEd4EhMOg7qhcVjh8QPOXbv8W8TcxF8LvII7Y_Y/s1600/DSC_1062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVulhJXJ6BmAXLbo-are62wb9CThvXu81WARHwxrfkuKHDcR07OabXqNWD2VcP9fA6MjxiHdIczgEV-GAPvo0Lyia6yDDnv4GMIv1xoMEd4EhMOg7qhcVjh8QPOXbv8W8TcxF8LvII7Y_Y/s400/DSC_1062.JPG" width="400" /></a></div><br />
<b>Masala Paste :</b><br />
<br />
2 tbsp sesame seeds<br />
2 tbsp ground nuts<br />
1 tbsp chana dal<br />
3 Dry red chillies<br />
Few curry leaves<br />
1/2 cup coconut Pieces <br />
<br />
<br />
<b>Preparation :</b><br />
<br />
1. Soak tamarind in 1 cup of water extract pulp and keep aside.<br />
2. Dry roast chana dal, ground nuts, sesame seeds, red chillies, and curry leaves and cool them.<br />
3. Grind the roasted ingredients along with coconut by adding some water to a thick paste.<br />
4. By keeping stem intact slit the brinjals and deep fry them until they are 3/4 cooked. Once fried they look like this.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9X6YAWo-z5_5z4DTnUp1JdnWx6mux5F6G6wFSsWEoRYo-q7rvWMWUnWJd07eZk9bn0boe1yBjrxf90lojou4bSsj72w8Sy7-MIc679gpF67t-aj6g17uprV37SGgdDys02UQ9KumOsfoh/s1600/DSC_1339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9X6YAWo-z5_5z4DTnUp1JdnWx6mux5F6G6wFSsWEoRYo-q7rvWMWUnWJd07eZk9bn0boe1yBjrxf90lojou4bSsj72w8Sy7-MIc679gpF67t-aj6g17uprV37SGgdDys02UQ9KumOsfoh/s400/DSC_1339.JPG" width="400" /></a></div><br />
5. Take another pan and add 2 tbsp oil and add mustard seeds once they splutter add curry leaves and chopped onions and fry till they are golden brown.<br />
6. To that add ginger garlic paste and fry for a 30 seconds and add salt, turmeric, and masala paste and combine well and cook for 5 minutes.<br />
7. Then add the extracted tamarind pulp and paprika mix well and add fried brinjals and cook for 5-10 minutes ( until brinjals are fully cooked).<br />
8. Finally adjust the seasoning and serve hot.Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com3tag:blogger.com,1999:blog-1653100805638712914.post-67025490937537341632011-01-26T13:28:00.000-08:002011-01-26T13:28:49.428-08:00Breakfast Omelet<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftLTiHn-sq5GhLWTQjFno9cLgJL1kCbm8XfE4oratuziXX_HKf-S-9XfEyOZWOGbWUx-wemcwN7L-jL0LouzS9I7b3kEddqcYZWRIDk-_3n67ooniVD2nXzG_wI8xqb9p6NXVE79WSzxR/s1600/DSC_1144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftLTiHn-sq5GhLWTQjFno9cLgJL1kCbm8XfE4oratuziXX_HKf-S-9XfEyOZWOGbWUx-wemcwN7L-jL0LouzS9I7b3kEddqcYZWRIDk-_3n67ooniVD2nXzG_wI8xqb9p6NXVE79WSzxR/s400/DSC_1144.JPG" width="400" /></a></div><b><br />
</b><br />
<b>Ingredients :</b><br />
<br />
4 Eggs <br />
1 tablespoon milk or half & half<br />
salt as required<br />
pepper powder 1/4 teaspoon<br />
Parsley or basil 1 teaspoon finely chopped<br />
1/2 cup diced Mushrooms<br />
1/2 cup diced red bell pepper<br />
1/4 cup spring onions<br />
1 teaspoon grated cheddar cheese<br />
3 teaspoons butter or oil<br />
<br />
<b>Preparation :</b><br />
<br />
1. In a bowl mix well eggs, milk, salt, pepper powder and parsley.<br />
2. Take a nonstick pan and add 1 teaspoon butter and saute mushrooms, peppers and spring onions with some salt and pepper for 3-5 minutes. Remove from the pan and keep aside.<br />
3. In the same pan heat the remaining butter on medium heat and add the egg mixture and using spatula stir the eggs for 5 seconds. Lift the pan and move around until the excess liquid gets solidify.<br />
4. using spatula loosen the sides so the omelet doesn't stick to the pan.<br />
5. Reduce the heat to low and add the sauteed vegetables sprinkle with some cheese, spring onion and let it cook for 10-15 seconds covered.<br />
6. Finally carefully slide the omelet to the plate and serve hotSunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-88576131402938410812011-01-26T12:26:00.000-08:002011-01-26T12:26:06.300-08:00Mango & tomato curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOvTu0A_KLDsvXjwy1BKpu2MacWsP7SKWoh_4YcEFYXRm-CL6Xnz2KMPm4KJb6s5gQQmYpVQORO7jV_R_-m_TyeYEsbqbVdZG_-gDqK4_9PZrhShKELb4WVh-eQcwokM75f2oPV4jqpVJ/s1600/DSC_1095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOvTu0A_KLDsvXjwy1BKpu2MacWsP7SKWoh_4YcEFYXRm-CL6Xnz2KMPm4KJb6s5gQQmYpVQORO7jV_R_-m_TyeYEsbqbVdZG_-gDqK4_9PZrhShKELb4WVh-eQcwokM75f2oPV4jqpVJ/s400/DSC_1095.JPG" width="400" /></a></div><br />
<br />
I learned this recipe from my sister who stays in Virginia. Vijaya akka thankyou... naresh likes this dish.<br />
<br />
<b>Ingredients :</b><br />
<br />
Raw mango 1 medium size (cut into cubes)<br />
Tomatoes 4 diced<br />
Onion 1 big chopped<br />
mustard seeds 1 teaspoon<br />
Curry leaves 8-10 <br />
turmeric powder 1/2 teaspoon<br />
Red chilli powder 1 teaspoon<br />
salt as required<br />
spring onion for garnish (optional)<br />
oil 2 tablespoons<br />
<br />
<b>Preparation :</b><br />
<br />
1. Take oil in pan once it is hot add mustard seeds and let them splutter, to that add curry leaves and onions and fry till onions are soft.<br />
2. Add tomatoes, turmeric and salt mix well and cook till the tomatoes are half cooked for about 3-4 minutes.<br />
3. Then add cubed mango pieces and chilli powder and combine well and close with lid and cook on medium heat until the mango pieces turn soft. (add 1/2 cup of water if required)<br />
4. Finally adjust the seasoning and garnish with spring onions and serve.Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-37604439601699673552011-01-25T13:42:00.000-08:002011-01-25T13:42:41.156-08:00Chicken fry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQkoAuIDwBHI4wfyYyYiYbCnJM5l8wZOdwP3GHzPTo9YIp1LBnSl-SCEb73tdkrOmc34kYe9FT_GZf2kyc_Jy-D7S24G1vKCf3WFHgyn826e1cS9hd34DC1lkzPLhZLAoSyiXs0MBsuJb/s1600/DSC_1180_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQkoAuIDwBHI4wfyYyYiYbCnJM5l8wZOdwP3GHzPTo9YIp1LBnSl-SCEb73tdkrOmc34kYe9FT_GZf2kyc_Jy-D7S24G1vKCf3WFHgyn826e1cS9hd34DC1lkzPLhZLAoSyiXs0MBsuJb/s400/DSC_1180_2.JPG" width="400" /></a></div><b><br />
</b><br />
<b>Ingredients :</b><br />
<div style="color: black;"><br />
</div><div style="color: black;"><span style="color: black;">2 pounds whole chicken <br />
1 teaspoon mustard seeds</span></div><div style="color: black;"><span style="color: black;">2 dry red chillies</span></div><div style="color: black;"><span style="color: black;">10-12 curry leaves</span></div><div style="color: black;"><span style="color: black;">1/2 cup Cashew nuts </span></div><div style="color: black;"><span style="color: black;">2 medium size red onions (chopped)<br />
2 tablespoons ginger garlic paste <br />
1 teaspoon red chilli powder (adjust to spice)<br />
2 teaspoons coriander powder</span></div><div style="color: black;"><span style="color: black;"> 1 teaspoon cumin powder<br />
½ teaspoon(s) turmeric powder <br />
1 teaspoon garam masala<a href="http://www.syvum.com/cgi/online/serve.cgi/recipes/srcpm6.tdf?0"></a> powder <br />
salt to taste </span></div><div style="color: black;"><span style="color: black;">4 tablespoons oil<a href="http://www.syvum.com/cgi/online/serve.cgi/recipes/srcpm7.tdf?0"></a> </span></div><span style="color: blue;"></span><br />
<span style="color: blue;"></span><br />
<b>Preparation :</b><br />
<br />
<ol><li> Heat the oil in nonstick pan and add mustard seeds once they splutter add red chillies and curry leaves. To that add ginger garlic paste fry for 30 seconds. </li>
<li>Add chicken, salt, turmeric powder, red chilli powder mix well close with lid and cook the chicken on medium flame until the water evaporates for about 10- 15 minutes. (mix in between so that it doesn't burn)</li>
<li>Once the water evaporates add cumin powder, coriander powder, cashew nuts and chopped onions mix well and fry until onions are soft for about 5 minutes.</li>
<li>Finally add garam masala powder mix well and fry for 2-3 minutes, check for the seasoning and serve hot.</li>
</ol>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-63614023104270660122011-01-24T18:53:00.000-08:002012-01-19T05:57:29.122-08:00Pear and apple crumble<div dir="ltr" style="text-align: left;" trbidi="on"><b><br />
</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8NnmOmfyFf-enIgjIiZjXJFwS0p2IrVEldjosE0Vy1H7C8ceVZQq1xRdv897FRZJh-V8vyH5X8udp-gklSRNo-pq9oJGLl8-T97gL3LXS3tiQQvzK9rg9NSTk85ZzbiWZqgbE1327UmB/s1600/DSC_1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8NnmOmfyFf-enIgjIiZjXJFwS0p2IrVEldjosE0Vy1H7C8ceVZQq1xRdv897FRZJh-V8vyH5X8udp-gklSRNo-pq9oJGLl8-T97gL3LXS3tiQQvzK9rg9NSTk85ZzbiWZqgbE1327UmB/s400/DSC_1212.JPG" width="400" /></a></div><b><br />
</b><br />
<b>Ingredients :</b><br />
<br />
2 ripe Bosc pears<br />
2 firm Macoun or fuji apples<br />
1/2 teaspoon grated orange zest<br />
1/2 teaspoon grated lemon zest<br />
1 tablespoons freshly squeezed orange juice<br />
1 tablespoons freshly squeezed lemon juice<br />
1/4 cup brown sugar<br />
1 teaspoon all-purpose flour<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon ground nutmeg <br />
<br />
<b>Topping :</b><br />
<br />
1/2 cups all-purpose flour<br />
1/4 cup granulated sugar<br />
1/4 cup light brown sugar, lightly packed<br />
1/4 teaspoon salt<br />
3/4 cup oatmeal<br />
3/4 stick cold unsalted butter, diced<br />
<br />
<b>Preparation : </b><br />
<br />
<div class="instructions">Preheat the oven to 350 degrees F. <br />
<br />
Peel remove seeds and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, nutmeg and mix well. Pour into a baking dish.<br />
<br />
</div><div class="instructions"><b>Topping :</b><br />
<br />
<br />
Combine the flour, sugars, salt, oatmeal, and butter in the bowl mix until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. <br />
<br />
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. </div><span class="nocoupons" style="display: none;">nocoupons</span></div>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0tag:blogger.com,1999:blog-1653100805638712914.post-64095172333247604032011-01-16T19:36:00.000-08:002011-01-16T19:36:00.073-08:00Chicken lettuce wraps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMaiT58gG-u66UO1Fwwmyo_l4CHUaHxy8D5U_pU9qvmTCq-p4rUnbWviuXe-mS_B8bALpC6BF1qy4Ee547yBssDBDHJM4Td7mJY2CwoBDwLKB_KmIQCq4r9E-oJ8EEWBUoXe_UWQB-Nu0/s1600/DSC_1135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMaiT58gG-u66UO1Fwwmyo_l4CHUaHxy8D5U_pU9qvmTCq-p4rUnbWviuXe-mS_B8bALpC6BF1qy4Ee547yBssDBDHJM4Td7mJY2CwoBDwLKB_KmIQCq4r9E-oJ8EEWBUoXe_UWQB-Nu0/s400/DSC_1135.JPG" width="400" /></a></div><b><br />
</b><br />
<b>Ingredients :</b><br />
<span class="name"><span class="value"> </span></span><br />
1/2 pound ground chicken<span class="ingredient"><span class="amount"><span class="value"></span><span class="type"> </span></span></span><br />
<span class="amount"><span class="value">5-6 </span><span class="type">leaves</span></span> Boston lettuce/ iceberg lettuce<span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">3 </span> <span class="type">tablespoons</span></span> <span class="name">sesame seed oil</span><br />
<span class="ingredient"><span class="amount"><span class="type">3 tablespoons roughly chopped </span></span>water chestnuts<span class="name"></span></span><span class="ingredient"></span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1/4</span><span class="type"> cup</span></span> <span class="name"> chopped onions</span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name"> minced garlic</span><br />
<span class="name">1 teaspoon grated ginger</span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1 tablespoon fish sauce</span></span><br />
<span class="amount"><span class="value">1 tablespoon soy sauce</span></span><br />
<span class="amount"><span class="value">1 tablespoon chili sauce</span></span><br />
<span class="amount"><span class="value">1 teaspoon brown sugar</span></span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">2 tablespoons spring onions</span></span><br />
<br />
<span class="amount"><span class="value"><b>Preparation :</b></span></span><br />
<span class="amount"><span class="value"><b> </b></span></span><br />
<span class="amount"><span class="value">1. Take 1 tbsp oil in pan and brown the chicken for 5 minutes and keep it aside.</span></span><br />
<span class="amount"><span class="value">2. Add remaining oil to the same pan and fry onion for a minute then add ginger, garlic fry for 15 seconds and add chestnuts, </span></span><span class="amount"><span class="value">brown sugar,</span></span><span class="amount"><span class="value"> soy, fish and chili sauces mix well.</span></span><br />
<span class="amount"><span class="value">3. To that add the browned chicken and spring onions and combine well for 1-2 minutes on high heat and serve with lettuce.</span></span><br />
<span class="amount"><span class="value"><br />
</span></span><br />
<span class="amount"><span class="value"><br />
</span></span><br />
<span class="amount"><span class="value"></span></span>Sunithahttp://www.blogger.com/profile/16430660940289913461noreply@blogger.com0