tag:blogger.com,1999:blog-244175142024-03-13T07:06:45.277-04:00Indian CookingCooking recipes from my kitchen - traditional, simple and modern..Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.comBlogger227125tag:blogger.com,1999:blog-24417514.post-54839682799545879892023-02-01T22:26:00.005-05:002023-02-01T22:48:04.021-05:00Dahi Bhendi/ Bendakaya Perugu kura<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgv0g8cdIjgiakHbEpC6BaSk8C29oJws8htMJVOOkvVfAJYCZyofo-0pj4vojJCsGCa-piAsC5UGsV8xJlkFrR8suQudBU02sY2vLPITkDZAy8cj3g5nWASJs64opH1DY_t_aFlEVut6-j3DfZf2lzk3RTzA3tmwAlMewrE1cejVd_OoidV4M/s4080/PXL_20230128_173003459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgv0g8cdIjgiakHbEpC6BaSk8C29oJws8htMJVOOkvVfAJYCZyofo-0pj4vojJCsGCa-piAsC5UGsV8xJlkFrR8suQudBU02sY2vLPITkDZAy8cj3g5nWASJs64opH1DY_t_aFlEVut6-j3DfZf2lzk3RTzA3tmwAlMewrE1cejVd_OoidV4M/s320/PXL_20230128_173003459.jpg" width="320" /></a></div><b><br /></b><p></p><p><b>Ingredients</b></p><p> Dahi bhendi recipe</p><p>Okra/Bhendi/Bendakaya - wash, clean, dry and cut in big chunks. Fry is oil and keep them aside</p><p>Oil for tadka</p><p>Jeera</p><p>Garam Masala - 1 spoon </p><p>Turmeric </p><p>Red chilli powder</p><p>Curd/Dahi/Perugu </p><p>Tomatoes</p><p>Cashews - handful</p><p>Onion - finely chopped</p><p>Besan - to get thickness (1 spoon or so)</p><p>Salt to taste</p><p><br /></p><p><b>Method of preparation</b></p><p>- Take a kadai, and add couple of spoons of oil. Add the cut bhendi and fry them until they slightly changed color or until they leave the sticky feeling</p><p>- Beat curd and keep it aside.</p><p>- Grind the tomato's, Cashews together into a fine paste</p><p>- Take a pan/kadai and add one spoon or two spoons or oil to it. Add Jeera and finely chopped onion.</p><p>- Once the onion are fried add the tomato cashew paste to it and cook for couple of minutes until raw smell is gone. Add turmeric, red chilli powder, salt, garam masala to it and mix together</p><p>- Add Besan to the gravy and let it cook for a minute here. </p><p>- Add the beaten curd now and cook uncovered for couple of minutes. The oil will start to ooze out once the gravy is ready. </p><p>- At this point, add the fried bhendi to the gravy, cover and cook for a minute or two at max and take it off the flame. Your yummy curry is ready.</p><p><br /></p><p><br /></p>Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-53965993387898721232020-04-29T11:11:00.002-04:002020-04-29T11:11:20.945-04:00Butter Murukku<div dir="ltr" style="text-align: left;" trbidi="on">
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With stuck at home, we need as many snacks as possible however I am not making too much healthy but tried this. There was no red chilli powder at home, so thought I can try this. This came out really good and crunchy. Perfect for even little kiddos. The recipe is simple. Next time I would like to try with baking (not sure how the taste goes, but nothing harm in trying one set). </div>
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<b>Ingredients</b></div>
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Rice Flour - 3 cups</div>
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Besan - 2-3 tablespoons (big scoops)</div>
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Jeera powder</div>
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Butter - 1 stick (you can add less if you want)</div>
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Salt to taste </div>
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Pepper powder </div>
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Sesame seeds </div>
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Warm/Hot water </div>
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<b>Method of preparation</b></div>
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Take all the dry ingredients in a mixing bowl. Add the room temperature butter into this. Mix it well withe flour. Start adding hot water little by little and make it a soft dough just like any other murukku/sev batter.</div>
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Keep the oil ready. Once the oil is hot, use the single star kind in muruku maker and start pouring the shape either in oil or you can make hte shapes on a plate and drop them one by one. Once they turn golden color, dry them on the paper towel and store them in air tight container. </div>
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<b>TIPS </b><br />
<b>(1) </b>you can add cold water also, but adding hot/warm water gives it more crispiness I feel.<br />
(2) Add Ajwain if you want to<br />
(3) Sesame seeds are optional</div>
Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com3tag:blogger.com,1999:blog-24417514.post-69315454286667553962020-04-11T22:00:00.002-04:002020-04-11T22:11:35.038-04:00Pita wrap<div dir="ltr" style="text-align: left;" trbidi="on">
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I used store bought lot of items to combine this together and have a quick bite for dinner. I made some cilantro kind of rice and crumbled one falafel into it also to give it a little notch up. I used the tzaziki sauce (home made - mid Yogurt/Curd, Salt, Lemon, grated cucumber), hot sauce(you can use any but I used the sri racha), and store bought falafels along with Hummas and made a little cucumer and tomato salad (Add finely chopped cucumbers, tomato, salt and coriander).<br />
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Heat up the pita slightly (toasting level). Then add the 1 scoop of rice in middle. Add cucumber and tomato salad. Add the falafels on top of it. Drizle the sauces on top (tzaziki and hot sauce). Roll and enjoy.<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com1tag:blogger.com,1999:blog-24417514.post-59199647501678870892020-03-30T23:55:00.002-04:002020-03-30T23:55:47.927-04:00Pav bhaji with beetroot included <div dir="ltr" style="text-align: left;" trbidi="on">
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Recipe coming soon....</div>
Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-67637790628179882822020-03-30T23:53:00.002-04:002020-04-11T22:12:48.818-04:00Sprouts pulav<div dir="ltr" style="text-align: left;" trbidi="on">
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I had some sprouts lying around and not sure what to do with them as everyone refuse to finish them off sooner. So made this sprouts pulav. Here is the simple recipe for it.<br />
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<b>Ingredients</b><br />
Sprouts (any kind, I used Senaga sprouts and moong sprouts)<br />
Bay leaf<br />
Rice<br />
Red onions<br />
cloves<br />
Cardammom<br />
Cinnamon sticks<br />
Salt to taste<br />
Biryani pulav masala<br />
Oil<br />
Cumin seeds<br />
Ginger garlic paste (optional)<br />
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<b>Method of preparation</b><br />
1. Take a pressure cooker/instant pot kind and add oil in it. Once oil is hot, add cumin seeds, ginger garlic paste, Cardammom, Cloves, bay leaf, cinnamon and add red onions. Fry them for a minute or until the onions are slightly translucent or golden.<br />
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2. Add the Sprouts and salt to it. Cover and cook for two minutes until the sprouts are slightly soft. Add the rice and biryani pulav masala. Dont worry if you do not have this masala. This is optional too. You can add garam masala instead if you like (otherwise the plain raw masala's also are good enough).<br />
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3. Cover the rice and let it cook (for 1-2 whistles for rice done in pressure cooker or 3 minutes in the instant pot. Once done, serve hot with any Spicy pickle or chutney or just enjoy with ghee.<br />
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Note - avoid the ginger garlic paste and the onions if you want to make it as prasadam.<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-47179800367091792142019-01-30T14:25:00.000-05:002019-01-30T14:25:01.295-05:00Cilantro Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
Sorry readers, I have been out almost all 2018. But here I am - promising myself to keep up and keep busy myself and update my recipes I try whether self learnt or from some other website to keep posting here.<br />
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One of the recipes I liked from my work cafeteria and I love making it whenever I have fresh cilantro and here it is and simple one<br />
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<b>Ingredients</b><br />
Cilantro<br />
Jalepeno/green chillies<br />
Tomato<br />
Olive Oil<br />
Salt<br />
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<b>Method of preparation</b><br />
- Blend the above ingredients together in a blender and enjoy it<br />
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<b>Usage</b><br />
- you can have it like chutney with white rice<br />
- Have it as an appetizer along with chips or<br />
- use it as a spread on sandwiches.<br />
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<b>Note</b><br />
- We need only 1/2 tea spoon or so of olive oil. Do not need much unless quantity is too much<br />
- Jalepenos or green chillies vary on how much spiciness you would like to have. </div>
Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com2tag:blogger.com,1999:blog-24417514.post-1266329618512450442017-11-21T15:04:00.000-05:002017-11-21T15:04:14.704-05:00Minappodi Pulihora/ Urad dal powder Pulihora<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of the old memories I had when I was little. My grand mother's co-sister invited me to lunch as a kanne durga. She served me 9 types of pulihora's and one of the types I really remembered was this. This is so simple and my kids loved it eating it too.<br />
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<b>Ingredients</b><br />
Cooked Rice<br />
Minappodi/Urad dal powder<br />
Urad dal<br />
Mustard seeds<br />
Salt<br />
Karivepaku/Curry leaves<br />
Jeera/Cumin<br />
Oil<br />
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<b>Method of preparation</b><br />
Spread the rice in a serving platter. Take a kadai on stove and add oil to it. Add mustard seeds and wait till it splutters. Now add curry leaves, Jeera, Asafoetida, urad dal to it. Once Urad dal turns nice color remove it and spread the poni on the rice along with the minappodi and salt to rice. Now mix gently all the rice and it is ready to serve. Enjoy!!<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com2tag:blogger.com,1999:blog-24417514.post-17187496355058930542017-11-21T14:15:00.002-05:002017-11-21T14:15:35.821-05:00Minappodi/Urad dal powder<div dir="ltr" style="text-align: left;" trbidi="on">
Urad dal powder or popularly known as minappodi. This can be accompanied with neyyi or ghee with any tiffins or just white rice. here is the recipe from a book. I do not know the book name otherwise the credit would have been given to the author. here is the recipe:<br />
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<b>Ingredients</b>:<br />
Urad Dal<br />
Red Chillies<br />
Jeera<br />
Asafoetida (Hing/Inguva)<br />
Salt to taste<br />
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<b>Method of preparation</b><br />
Roast the Urad dal, Jeera, Red chillies separately. Grind all of them together to a powder. Adjust salt and spices and store the powder in a air tight container.<br />
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I made Urad dal podi pulihora. Recipe coming soon!!!<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-33442234767798047892017-11-20T18:40:00.000-05:002017-12-11T00:00:22.113-05:00Simple Onion Tomato noodle Soup - (Indian Style)<div dir="ltr" style="text-align: left;" trbidi="on">
This became one of my favorites after I tried making it for a rainy day. It was done in less than 10 minutes including preparation and satisfies my indian hunger as well as trying out something different other than rice, roti, pasta etc.<br />
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<b>Ingredients</b><br />
Red Onion - 1 no. - Cubed<br />
Tomatos - cut in big chunks<br />
Vegetable Stock - 2 cups<br />
noodles - cooked (fast cooking ones)<br />
Kura Karam (very important)<br />
Salt to taste<br />
Very little oil/butter<br />
little jeera (Cumin) - totally optional - I like to add it to soothe the stomach<br />
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<b>Method of preparation</b><br />
Add little oil in a kadai/pan. Add the chopped onions. Let them saute for a minute. Now add the tomato's along with little salt. Allow them to cook for a minute. Now add the Vegetable Stock and noodles to this along with the Kura karam and salt. Cover and cook until it emits a nice flavorful smell. Add cilantro at end (optional) and serve along with a piece of baked/toasted bread. Sprinkle cheese , spring onions for kids to make it more attractive for them.<br />
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I hope you guys try it too!!!<br />
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Note:<br />
(1) if the noodles are not fast cooking ones then precook the noodles and add after the vegetable stock is hot.<br />
(2) if noodles are fast cooking ones where the instructions say add only hot water to it, then add it at same time as vegetable stock, so those get cooked too along with soup.</div>
Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-32930114242141131162017-04-17T12:03:00.000-04:002017-04-17T12:03:22.331-04:00Red Thai Curry Veggie <div dir="ltr" style="text-align: left;" trbidi="on">
Not indian but I have been trying other food and since I want quick bites or spend less time in kitchen sometimes this turned out to be a tasty option in quick time. Lets get started<br />
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<a href="https://2.bp.blogspot.com/-gQebdwO2Rl4/WPTjSRy-hbI/AAAAAAABIGs/WqsyHolDA5U2hf4XalSspb9QW-8si7pOQCLcB/s1600/DSC_2778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://2.bp.blogspot.com/-gQebdwO2Rl4/WPTjSRy-hbI/AAAAAAABIGs/WqsyHolDA5U2hf4XalSspb9QW-8si7pOQCLcB/s320/DSC_2778.JPG" width="320" /></a></div>
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<b>Ingredients</b></div>
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Coconut milk - 2 cans</div>
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Red Curry paste - 1 (I used the Thai kitchen Red curry paste)</div>
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Veggies you like - I used Red bell pepper, cabbage, spring onions, baby corn, Green bell pepper, Thai basil, beans, carrots. Add </div>
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Salt to taste</div>
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Hot sauce - I used the chilli garlic paste I have and Adjust it to your taste. </div>
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<b>Method of preparation</b></div>
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Advantage of the easier preparation is to just follow simple tips and let it take time to cook and serve us. I opened up can of coconut milk and added the thai curry paste bottle to it. Let it boil a little bit and add veggies to it. Once the veggies are little crunchy but cooked add salt and hot sauce to your taste and serve it hot with either rice noodles or white rice. </div>
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<a href="https://2.bp.blogspot.com/-Bdmm5DzaSSY/WPTmmxi91GI/AAAAAAABIG8/g97w92fiwZYEZXbdoQNL6G55veoN5auoQCLcB/s1600/DSC_2786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://2.bp.blogspot.com/-Bdmm5DzaSSY/WPTmmxi91GI/AAAAAAABIG8/g97w92fiwZYEZXbdoQNL6G55veoN5auoQCLcB/s320/DSC_2786.JPG" width="320" /></a></div>
Top it with fresh basil before serving. The smell will be heaven. I served kids with some veggie omelet and pot stickers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7U2-DITodNGh7E5f_DamOVFO7bAd6vvCBOiPTmJlvr3HSNPNNouqmmQQaZ_F-oMv45JI8VnaHO6NsuhrDu55WRq37IqE_OTicpMNbrNFNyzIVfEfdcwNvNkQr4D5cgq02ES1uig/s1600/DSC_2788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7U2-DITodNGh7E5f_DamOVFO7bAd6vvCBOiPTmJlvr3HSNPNNouqmmQQaZ_F-oMv45JI8VnaHO6NsuhrDu55WRq37IqE_OTicpMNbrNFNyzIVfEfdcwNvNkQr4D5cgq02ES1uig/s320/DSC_2788.JPG" width="320" /></a></div>
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-75966635898470098412016-10-11T13:41:00.002-04:002016-10-11T13:41:42.594-04:00Happy Dussehra - 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-YiY3Is0kLHU/V_0jc-y70KI/AAAAAAABDQc/skRo0th-rXE3DzowOd9MWADYKY33cmMlgCLcB/s1600/WhatsApp%2BImage%2B2016-10-11%2Bat%2B9.27.53%2BAM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-YiY3Is0kLHU/V_0jc-y70KI/AAAAAAABDQc/skRo0th-rXE3DzowOd9MWADYKY33cmMlgCLcB/s400/WhatsApp%2BImage%2B2016-10-11%2Bat%2B9.27.53%2BAM.jpeg" width="225" /></a></div>
Happy Dussehra to all the readers of my blog!!!! This is thali I made as prasadam for ammavaru today. It has Kesar Baaath (Kesar annam), Bellam annam (Jaggery Rice), Daddojanam (Yogurt Rice), Nimmakaya pulihora (Lemon Rice), Kobbari annam (Coconut Rice), Neyyi annam (Ghee Rice )</div>
Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-73744672007676023192016-10-03T15:48:00.001-04:002016-10-03T15:48:48.142-04:00Pappu Thokku (Chana Dal, Lime)<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients</b><br />
Chana dal - 2 cups<br />
Cumin seeds - 2 tea spoons<br />
Green chillies - depends on how hot chillies are and how much spicy you want. I used 3 hot green long peppers<br />
Lime juice - 1 table spoons (Adjust it according to your taste)<br />
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For tadka<br />
Oil - 1 table spoon<br />
mustard seeds - 1 tea spoon<br />
urad dal - 1 tea spoon<br />
red chillies - 2 -3 pinched small<br />
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<b>Method of preparation</b><br />
Soak chana dal for couple of hours. This gives the dal a little softier touch when grinded.<br />
Grind it with green chillies, cumin, Do not make it too smooth paste. It has to be a little grainy.<br />
You can add the lime juice and tadka at this point. Now top it with fresh coriander and serve with hot rice.<br />
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-- Will add pics soon.</div>
Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-59701005120814743882016-03-04T16:51:00.000-05:002016-03-04T16:51:09.144-05:00Tomato Paste Pulihora<div dir="ltr" style="text-align: left;" trbidi="on">
This is the simplest and fastest way to get my tomato flavor and yet satisfy the kids crave for pulihora (not regular).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVVbm6k63VQ92ApGRNU0U9_968_U9ZNNzTiYfUmp6Z7tXb0OEHlLyuAjRnEgm1NNtyiLRIjaNdNr1KPvZmBlN6p_zBuzDQkNXeuOkTeum6l1QyV1SurEll16JF4JN8F3l9mw2Ew/s1600/TomatoPastePulihora.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVVbm6k63VQ92ApGRNU0U9_968_U9ZNNzTiYfUmp6Z7tXb0OEHlLyuAjRnEgm1NNtyiLRIjaNdNr1KPvZmBlN6p_zBuzDQkNXeuOkTeum6l1QyV1SurEll16JF4JN8F3l9mw2Ew/s320/TomatoPastePulihora.jpg" width="320" /></a></div>
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<b>Ingredients</b>:<br />
Tomato Paste<br />
Cooked rice<br />
Fresh tomato (optional) -1<br />
Peanuts<br />
green chillies<br />
red chillies<br />
mustard seeds - 1 tsp<br />
Jeera - 2 tsp<br />
Turmeric<br />
Salt to taste<br />
Asafoetida<br />
Oil<br />
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<b>Method of preparation</b>:<br />
(1) Cook the rice so the grains are seperate and keep it aside.<br />
(2) Take a pan and add oil to it<br />
(3) Once the oil is hot, add mustard seeds, jeera. Let the mustard seeds splutter.<br />
(4) Add the peanuts now and green chillies and red chillies at this point. Add asafoetida also.<br />
(5) Add the fresh tomato pieces and the tomato paste at this point.<br />
(6) Let the mixture cook for a minute or until it looses the raw smell from the tomato paste. Add the salt and turmeric at this point. Do not let the tomato paste dry too much. That will make it hard to spread the taste or for spreading the flavor for all rice.<br />
(7) Mix the mixture to the rice thoroughly and have it with little curd and chutney or as is. Enjoy!!</div>
Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-61801836927311302122015-08-11T16:08:00.003-04:002015-08-15T15:54:45.322-04:00Chole Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-j9-0exrDu8I/Vc-Y4zS8v8I/AAAAAAAAwQw/58cWMX3mu3c/s1600/DSC_9288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-j9-0exrDu8I/Vc-Y4zS8v8I/AAAAAAAAwQw/58cWMX3mu3c/s320/DSC_9288.JPG" width="320" /></a></div>
Last night as I was going through some recipes for a quick and easy dinner, I have observed that some people were uses different masala's to make the rice recipes other than biryani/pulao/friedrice masala. I asked myself why not experiment it. Since all the rice items do not have any good amount of protein in it, I wanted to add chole and bring some in. (I had the cooked chole ready). My husband and kids loved the rice, as it did not contain any strong spices but mild ones and tasted different and yummy. So try it when you wanna eat something different.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDG_9yiOjP00CEFcV0PXlulxPpPCs0z2Npcn413BWhYzirNOZH2ygKuBZEiwwMhrqKSUs6ojsL4ynIsRL-SUBTRE5KgL17nQB9IHwq9-8K8hsLxXOZFSZswe-AeH_1WVXrlsiCw/s1600/DSC_9286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDG_9yiOjP00CEFcV0PXlulxPpPCs0z2Npcn413BWhYzirNOZH2ygKuBZEiwwMhrqKSUs6ojsL4ynIsRL-SUBTRE5KgL17nQB9IHwq9-8K8hsLxXOZFSZswe-AeH_1WVXrlsiCw/s320/DSC_9286.JPG" width="320" /></a></div>
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<b>Ingredients</b><br />
Cooked Rice - a little over 2 cups (I used basmati rice)<br />
Chole - 1 and 1/2 cup of cooked chole<br />
Red Onion - 1 - cut in lengthwise<br />
Ginger garlic paste/Ginger - small bit grated<br />
Tomato - 1<br />
Bay leaves - 2<br />
Cinnamon stick - 1<br />
Pav bhaji masala - 1-2 spoons (increase the quantity if you need more)<br />
Chaat masala - 1 spoon<br />
Jeera - 1 spoon<br />
Salt to taste<br />
Oil - 2 spoons (I am not big of oil fan so I use less. Increase the quantity if you like it)<br />
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<b>Method of preparation</b><br />
(1) Add oil to a pan which can fit rice, Add Bay leaves and cinnamon stick.<br />
(2) I am a big fan of jeera so I keep adding it in all recipes. If you want to have a rich taste, add teh shahi jeera instead of regular one.<br />
(3) Add Onions. If you like Ginger garlic paste add it at this point. Let the stuff fry a little or until raw smell is gone.<br />
(4) Add tomatos and the Masala's to it now. Add chole after a minute of adding tomato's.<br />
(5) Mix and cook until the tomatos liquid is gone and the oil used is oozing out. (This should take probably 2-4 minutes, depending on the stove and its energy)<br />
(6) Mix the cooked rice to it. and your yummy rice is ready. I would suggest serving with a small dollop of yogurt and some cucumber salad on side. Enjoy!!!!<br />
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<a href="http://1.bp.blogspot.com/-2h8funY0YAs/Vc-RhZCyI7I/AAAAAAAAwQg/1_Ui6nAhJ9g/s1600/DSC_9279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-2h8funY0YAs/Vc-RhZCyI7I/AAAAAAAAwQg/1_Ui6nAhJ9g/s320/DSC_9279.JPG" width="320" /></a></div>
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-43846574992118569372015-05-27T23:05:00.002-04:002015-05-27T23:05:40.900-04:00Mint Chutney Sandwich/Pesto Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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I learnt this from my friend Deepali. She had a panini maker and this sandwich comes out awesome in it. I used the regular tawa to make this sandwich. For adults or kids who likes a ting taste of mint add Mint chutney and if kids are too young, add the basil pesto sauce. This is made in seconds and done eating in minute. I like to serve it with Avacado and little ketchup if desired. </div>
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<br /><a href="http://3.bp.blogspot.com/-oa9z0BLDftQ/VWaDYXkRUTI/AAAAAAAAuoI/K8b2qfTwO_A/s1600/DSC_6778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-oa9z0BLDftQ/VWaDYXkRUTI/AAAAAAAAuoI/K8b2qfTwO_A/s320/DSC_6778.JPG" width="320" /></a></div>
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<b>Ingredients</b></div>
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Bread ( I use whole wheat/Whole grain)</div>
Spinach<br />
Peppers (can add multi colored to make it interesting and yummy for kids)<br />
Cheese (I used the pepper jack slices or shredded cheese but can use any kind you like)<br />
Mint chutney or Basil Pesto (I used Deep frozen mint chutney for us and Classico traditional basil pesto sauce for kids)<br />
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<b>Method of preparation</b><br />
Prepare the bread by spreading the sauce on it (Basil pesto or mint chutney).Add cheese to it.<br />
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<a href="http://1.bp.blogspot.com/-PL9pHTwmYg4/VWaDbmtrI2I/AAAAAAAAuoQ/Dk4XaAhUkRA/s1600/DSC_6776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-PL9pHTwmYg4/VWaDbmtrI2I/AAAAAAAAuoQ/Dk4XaAhUkRA/s320/DSC_6776.JPG" width="320" /></a></div>
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Now add the spinach and peppers in any way you like. I added like below:<br />
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<a href="http://2.bp.blogspot.com/-Hd-u7oY4ZQ0/VWaDR9nDFFI/AAAAAAAAuoA/mojqTByxJ5c/s1600/DSC_6779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://1.bp.blogspot.com/-cM8wJ0llKvA/VWaDefhDnzI/AAAAAAAAuoY/bsbLBi5CU_8/s1600/DSC_6775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-cM8wJ0llKvA/VWaDefhDnzI/AAAAAAAAuoY/bsbLBi5CU_8/s320/DSC_6775.JPG" width="320" /></a></div>
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Just combine the two bread slices and heat it in panini maker. For those who do not own a panini maker, add little ghee to tawa and add the bread sandwich. Once you feel that the side is done, carefully turn it to other side for a little bit of time and serve with your favorite sauce or serve as is. This can be used as lunch/snack/dinner anything. Enjoy!!!</div>
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-33371629262009813962015-05-23T09:54:00.000-04:002015-05-23T09:54:35.234-04:00Boorelu/Bobbatlu - Traditional way<div dir="ltr" style="text-align: left;" trbidi="on">
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Going with traditional how to do boorelu here.I never knew that they were made like this I saw my masi making it on the Ugadi. I will share how the poornam (Stuffing inside the boorelu) is made in another seperate post. but here is the way to make boorelu. </div>
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<b>Method of preparation</b>:</div>
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Add the whole wheat or roti mix with more water than required and add the oil to it. Our final product should look like below.</div>
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<a href="http://2.bp.blogspot.com/-grZagyp7UXE/VULmlT7ZcPI/AAAAAAAAuZc/OxgpAd6smXk/s1600/DSC_6277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-grZagyp7UXE/VULmlT7ZcPI/AAAAAAAAuZc/OxgpAd6smXk/s1600/DSC_6277.JPG" width="320" /></a></div>
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Apply oil to your hands and make a small flat round out of the dough made above. Add poornam ball in between and wrap the ball with the dough flattenned. It looks something like below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kJ4dEt7DsczbETAmqWxPdgN2As7Fdpvbklf1MN1dtHqK2Wvkpoh-lUcA_qqHJHnPrlXx8P2X9AlgfLbev43EV0VbNu8faRoUyMehumOIhokBRJDv-CmXGEWtTT0vbGu-MD_sRQ/s1600/DSC_6280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kJ4dEt7DsczbETAmqWxPdgN2As7Fdpvbklf1MN1dtHqK2Wvkpoh-lUcA_qqHJHnPrlXx8P2X9AlgfLbev43EV0VbNu8faRoUyMehumOIhokBRJDv-CmXGEWtTT0vbGu-MD_sRQ/s1600/DSC_6280.JPG" width="320" /></a></div>
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Here is another picture of the poornam bals with couple of balls ready to make boorelu or bobbatlu.<br />
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<a href="http://4.bp.blogspot.com/-_0OrD5BK2L0/VULm1Jb1koI/AAAAAAAAuZs/vSuMHzRzAuA/s1600/DSC_6287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-_0OrD5BK2L0/VULm1Jb1koI/AAAAAAAAuZs/vSuMHzRzAuA/s1600/DSC_6287.JPG" width="320" /></a></div>
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Take a zip loc or any plastic cover. Apply oil over it. Take one dough covered poornam and press gently with your hand until it is round like shown below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhav1490QGmHtBHGYUW-Z5z67IqChNj-8ESaSFXYpi_ktveOBSZlXQjpGrII9uM0sZCi_Rk0sdujF5cI9vkMVBD11FIBTtL-kNMQb8efzKEilffV8Td6g4zxZkZXDDjuZa1hJKGpA/s1600/DSC_6288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhav1490QGmHtBHGYUW-Z5z67IqChNj-8ESaSFXYpi_ktveOBSZlXQjpGrII9uM0sZCi_Rk0sdujF5cI9vkMVBD11FIBTtL-kNMQb8efzKEilffV8Td6g4zxZkZXDDjuZa1hJKGpA/s1600/DSC_6288.JPG" width="320" /></a></div>
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Heat the tawa/pan/penam and put little oil or ghee on it.Add the boorelu flattenned on it. Make sure you turn side after a minute or two and that side should almost be done. you will know when they are done by their color and smell.<br />
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<a href="http://1.bp.blogspot.com/-oMlM320bHsw/VULm5MGgkII/AAAAAAAAuZ8/RIApxEdMYi8/s1600/DSC_6289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-oMlM320bHsw/VULm5MGgkII/AAAAAAAAuZ8/RIApxEdMYi8/s1600/DSC_6289.JPG" width="320" /></a></div>
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Here are some virtual boorelu ready for you to taste. Enjoy!!!!<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-62062738358167773602014-09-13T11:54:00.005-04:002014-09-13T11:54:46.539-04:00Tofu & Guacamole<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Another quick snack which my kids love it and Thank you to my friend Deepali for sharing this recipe for us. Shallow fry the tofu cubes, and keep them aside. </span></div>
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When ready, apply the guacamole on top and serve kids fresh. I hope your kids and you love it too!!!!<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-10096620469887020152014-09-13T11:31:00.001-04:002014-09-13T11:31:49.181-04:00Cheese and Crackers (kids Special)<div dir="ltr" style="text-align: left;" trbidi="on">
This was a quick snack which I give my kids when they are hungry. The crackers and cheese are ready made from market. I cut the cheese square slices I get according to the cracker slices. Bingo your snack is ready and kids love it !!! try it out <div class="separator" style="clear: both; text-align: center;">
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-32538378117699922692014-08-30T00:42:00.000-04:002014-09-12T11:41:20.012-04:00Kobbari Annam/Coconut Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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This is one of the simple rice item to do. My recommendation for this item, it goes very good with any of gravy curries or Perugu Pachadi (Yogurt pickle) or with Sambar or Pulusu kind of liquid.<br />
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<b>Ingredients</b></div>
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Grated Coconut ( you can use fresh if you have or use Frozen one also)</div>
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Chana Dal (add good amount of this, if you like crunchy in between)</div>
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Urad dal - 1/2 tbsp</div>
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Mustard seeds - 1 tsp</div>
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Cumin - 1 tsp</div>
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Asafoetida </div>
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Salt to taste</div>
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Green Chillies - 5 or 6 cut lengthwise</div>
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Red Chillies </div>
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Coriander (optional, for garnish only)</div>
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Basmati rice cooked (grains should be seperate, one way to do it is, add a litttle oil in the rice cooker )</div>
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Curry leaves (optional, but adds good taste)</div>
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Oil</div>
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<b>Method of preparation</b></div>
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Take a very little oil (a spoon or two) and fry the coconut (until it is slightly brown or until the raw smell goes away, whichever is faster). Spread the cooked rice in a wide bowl and add the grated and fried coconut to it. Now for the popu(talimpu, poNi, tadka), add some oil to a tadka bowl. Once oil is hot, add mustard seeds, cumin seeds, asafoetidam lengthwise slit green chillies, Chana dal, urad dal, curry leaves, red chillies to it. Once Chana dal is little fried, add salt to here and turn off flame/heat. Add the tadka to the above coconut and rice mixture and mix all ingredients thoroughly. Your coconut rice is ready and garnish with coriander before serving. </div>
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Hope you like it !!!!</div>
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Note: Add fried cashews, peanuts if interested.</div>
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-79821992895780766832014-08-05T13:25:00.003-04:002014-08-30T00:44:47.543-04:00Healthy Salt biscuits (Salt Biscuits made with wheat flour)<div dir="ltr" style="text-align: left;" trbidi="on">
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I used the healthy in the title because instead of regular old maida, I used wheat flour for this recipe. I got this recipe from my aunt and made it instantly the next day. Turns out, kids love it as a time pass snack.<br />
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<b>Ingredients</b><br />
Wheat Flour (Roti flour)<br />
Red chilli powder<br />
Salt to taste<br />
Warm oil<br />
Water to mix it to dough<br />
Sesame seeds (Can avoid if you have nut allergies)<br />
ajwain seeds (very little)<br />
Cumin seeds (very little)<br />
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<b>Method of preparation</b><br />
Mix the wheat flour along with red chilli powder, salt, sesame seeds, ajwain, cumin. Now add warm oil slowly and mix it up. Add water to above and make it like a dough. Keep it aside for few minutes and then flatten it out with a rolling pin or belan. Cut into diagonal pieces with either pizza cutter or a knife and fry them in a hot oil for a minutes or until it turns a little brown. Drain and store them in an air tight container. Your snack is ready whenever you want.<br />
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Note: If the flattened out dough is thin then the snack will turn out crispy.<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com1tag:blogger.com,1999:blog-24417514.post-69258972966210236702014-05-23T23:04:00.001-04:002014-05-23T23:04:53.978-04:00Black beans Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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This is just an awesome food, made it minutes and should say instantly. This rice goes well as itself or with the veggie kabobs or any dry/wet curries. Thank you Deepali for sharing this recipe with me. This rice is loved by the kids of our community. So I hope you like it too:<br />
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<b>Ingredients</b><br />
Black beans - 1 tin (I used the tin ones, but you can use fresh too)<br />
Cooked rice (I prefer Basmati rice for this)<br />
Red Onions - 1 or 2 chopped length wise (depends on your love of onions<br />
Salt to taste<br />
Jeera - Cumin seeds - 1/2 tea spoon<br />
Oil - 1 table spoon or less, according to your taste<br />
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<b>Method of preparation</b><br />
This easy and fast rice recipe is as follows: Take a pan which can fit the quantity of rice. Now add oil to it. Add jeera and then red onions after the oil is hot. once the red onions are roasted nicely, add the cooked rice, salt. Now add the black beans and turn off the stove. Since black beans are already cooked, they do not need to be on stove for long time. mix up the rice and beans properly. Garnish with cilantro if desired and serve. Enjoy!!<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-57885177436953604352014-05-13T10:21:00.000-04:002014-09-12T11:41:31.683-04:00Paramannam (Chakkara Pongali) - Instant recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the recipe which I find easy to do whenever I want to eat or to put naivedyam (prasad) to god and I do not have time to do the long procedure of paramannam (also called chakkara pongali).Instead of cooking rice in milk as the traditional method says, I use cooked rice(which will be ready most of the times).<br />
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<b>Ingredients</b><br />
Cooked Rice - 1 cup<br />
Milk - 1/3 cup<br />
Jaggery - big chunk may be lemon size twice or more<br />
Neyyi/Ghee/Clarified butter (1 table spoon )<br />
Cardammom powder (optional and little bit)<br />
Saffron (optional and little bit soaked in milk)<br />
Dry fruits - like cashews, golden raisins or pipstachios, roasted in ghee/clarified butter<br />
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<b>Method of preparation</b><br />
Take a small pan, add ghee and roast the dry fruits in it. keep them aside, so that we can add them at the end of the recipe. Take a small kadai, and add the ghee to it - almost 1 table spoon (you can use less also). Add cooked rice to it and the milk. Mix the rice mixture until the milk is soaked in a little bit and careful not to make the rice/milk stick to bottom. Once the milk consistency is thick or absorbed by rice, add the jaggery to it. At this stage, keep stirring as the jaggery melts with the heat and gets mixed up with the rice nicely. Add the rest of the stuff like, saffron milk, cardammom powder, dry fruits. Turn off the heat and can serve hot. or you can cool it down and serve cold.<br />
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NOTE:<br />
(1) If you are serving cold, then I would recommend adding more milk to above.<br />
(2) If you like the Paramannam to be little liquid, I would suggest adding more milk to it than recommended above. I like the paramannam to be a little dry, same as the rice, so I use less milk.<br />
(3) Some persons like the paramannam to have little moong dal in it too . If you wish to have it, soak the moong dal in hot water for a minute and cook it in microwave. Add the same when you add rice and voila!!!<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-17065041494389026472014-05-08T12:47:00.003-04:002014-05-08T12:47:19.668-04:00Veggie Kabobs (BBQ)<div dir="ltr" style="text-align: left;" trbidi="on">
Remembering hot grilled kabobs on a winter day. This post was supposed to go during summer. but I got a little lazy but what better time it is than a chilled day and remembering about hot grilled healthy stuff.<br />
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Now today the day is really going to be hot and humid and I felt that, today is the day this should be published. well simple to make and a healthy option too, especially for picky eaters also. This can be your main dish, side dish or just a snack too. So try it out when you get time. and be creative :). Thank you to my friend Sharmila, who make it at our home, Yumm.....</div>
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As you all might have observed that any BBQ or grilling takes hours of soaking veggies in the sauce/syrup. Well unlike that, this will take just few minutes. </div>
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<b>Ingredients</b></div>
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Green Pepper</div>
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Red pepper</div>
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Red onions</div>
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Zucchini</div>
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Paneer (make sure you get the firm paneer, otherwise they break easily while we slide). I will post the brand and the name of the paneer I used later. </div>
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Yogurt</div>
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Shan Kabob Masala </div>
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<b>Method of preparation</b></div>
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Mix the yogurt with the kabob masala. Adjust the spices accordingly, you can add more red chilli powder, salt etc as you needed. Now chop the veggies almost same size, cubes/rectangles, so that when we grill them, everything is evenly cooked. Soak the veggies in the yogurt mixture and put it in the fridge for 15 minutes. You can leave it for some more time inside, or take them out and keep it.<br />
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Now take the skewers and arrange it according to you taste. Put it on the grill and turn it slowly when one side is done. Your veggie kabobs are ready to be yumm yumm in your tumm tumm :). </div>
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Some more visual feast. Enjoy !!!!<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0tag:blogger.com,1999:blog-24417514.post-64146089879667807572014-03-13T11:33:00.001-04:002014-03-15T16:47:06.958-04:00Putnalu Kobbari Podi/Chickpea and Coconut Powder<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b><br />
Putnalu (Chickpea) - 1 cup<br />
Dry coconut - 1 cup<br />
Red chilli powder/Red chillies (Please add this according to your spicy taste or the amout of spiciness in the red chillies/powder)<br />
Cumin powder/roasted cumin seeds - 1 table spoon<br />
Garlic - 3-6 pods (depends on how much you love garlic)<br />
Salt to taste<br />
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<b>Method of preparation</b><br />
Grind the putnalu, coconut, red chillies, cumin, garlic and salt in a blender. Grind it coarsely and you can use it various tiffins. If you like it soft and not crunchy, grind it for a couple more seconds and there you have it.<br />
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Enjoy!!!<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com2tag:blogger.com,1999:blog-24417514.post-49172374576861917282014-02-26T12:21:00.000-05:002014-02-26T12:21:01.013-05:00Boondi Laddoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b><br />
Chickpea flour - 2 cups<br />
Sugar - 4 cups (or adjust to your sweetness level)<br />
Oil/ Ghee for deep frying<br />
Dry fruits (like cashews, golden raisins, almonds) - upto your tastes<br />
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<b>Method of preparation</b><br />
Mix the senagapindi (chickpea flour) with water and mix it continuously for 5 minutes atleast. This process is to ensure that no lumps are formed.<br />
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On the stove, add sugar and add very little water until the sugar is dissolved.<br />
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Set aside the mixed batter (no lumps aside for 5 minutes).<br />
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On another stove, heat up the oil/ghee. I used oil.<br />
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In a boondi jhalni, slowly pour one laddle of batter and spread, so that the boondi drops fall in the hot oil.<br />
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Make sure the boondi turns a little golden and it is crunchy. You can test it, by taking one in hand and try to squish it.<br />
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Drain the boondi in a paper.<br />
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Now add half of the paakam (sugar syrup) along with the dry fruits. let the sugar syrup sit on the stove (turned on) for some more time until sting syrup is made. Once the syrup is ready then add it to the boondi mixture.<br />
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Mix all the boondi nicely and start making round laddoos with it.<br />
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Once the laddoos are ready, store it in a air tight container.<br />
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Shireeshahttp://www.blogger.com/profile/10442715473707969493noreply@blogger.com0