tag:blogger.com,1999:blog-21534551805074097802024-03-14T05:45:42.994-04:00DarshinsPassion4CookingCooking with Heart and Soul.Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-2153455180507409780.post-23274125209246152532015-10-26T16:30:00.000-04:002015-10-26T07:17:43.884-04:00Misal Pav (my version)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-b-S9Z-P-Kuk/Vi4KtsPiWrI/AAAAAAAAAVI/K9RDXYj1HE4/s1600/IMG_20140722_100230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-b-S9Z-P-Kuk/Vi4KtsPiWrI/AAAAAAAAAVI/K9RDXYj1HE4/s320/IMG_20140722_100230.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XHqOe1_J-Qc/Vi4Ksbm1jRI/AAAAAAAAAVA/N_DlmUkYC9s/s1600/IMG_20140722_100043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-XHqOe1_J-Qc/Vi4Ksbm1jRI/AAAAAAAAAVA/N_DlmUkYC9s/s320/IMG_20140722_100043.jpg" width="240" /></a></div>
I am a big lover of street food.Pav bhaji tops the list.Misal pav is a nutritious recipe.Misal means sprouted beans.Toasted buttery pav served with missal gravy topped with sev namkeen.simply delicious and healthy.Here I have served with bread slices.<br />
<br />
<strong><em><u>Ingredients:</u></em></strong><br />
<br />
<strong><em><u>For Pav:</u></em></strong><br />
<br />
Pav Buns - 4<br />
Butter for toasting.<br />
<br />
<strong><em><u>Misal Gravy:</u></em></strong><br />
<br />
Sprouted cooked mixed beans - 1 cup (I used green gram,red and white black eyed peas,rajma)<br />
Potatoes -1 boiled and crumbled<br />
onion - 1 finely chopped<br />
Tomatoes - 1 finely chopped<br />
chilli powder - 1 teaspoon<br />
coriander powder - 1 teaspoon<br />
jeera powder - 1/2 teaspoon<br />
garam masala - 1/2 teaspoon<br />
channa masala - 1/2 teaspoon<br />
Ginger garlic paste - 1 teaspoon<br />
salt required<br />
oil required.<br />
<strong><em><u>For garnish:</u></em></strong><br />
<br />
Sev <br />
Butter<br />
lemon wedges<br />
raw onion finely chopped<br />
coriander finely chopped.<br />
chaat masala.<br />
<br />
<br />
<strong><em><u>Method:</u></em></strong><br />
<strong><em><u></u></em></strong><br />
1. Heat oil in a pan.once hot add chopped onion and fry till transparent.<br />
2.Add tomatoes and GGpaste.Cook till raw smell goes .Add all the dry masala powders and little water(u can add cooked beans water).fry till raw smell goes away.<br />
3.Add cooked sprouts and allow it to boil for some time and oil seperates.If u prefer can mash it.<br />
4.Toast the pav buns with butter.<br />
5.Grnish the misal gravy with sev,raw onion,coriander leaves,lemon wedges,chaat masala and a dollop of butter.<br />
6.Serve with Pav bun.<br />
7.Delicious misal pav is ready to eat.<br />
</div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0India12.936897645394305 77.4140667915344245.1259161453943056 67.086918291534431 20.747879145394304 87.741215291534417tag:blogger.com,1999:blog-2153455180507409780.post-54788681232730209832015-10-26T16:00:00.000-04:002015-10-26T06:40:17.518-04:00Grilled Potato Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eQvw6nKIUBc/Vi4CAzgn9hI/AAAAAAAAAUo/z_XPhMNrW6s/s1600/IMG_20140723_101444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-eQvw6nKIUBc/Vi4CAzgn9hI/AAAAAAAAAUo/z_XPhMNrW6s/s320/IMG_20140723_101444.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HGicvrNj40o/Vi4CCm6K3fI/AAAAAAAAAUw/NOrDhGN-4uo/s1600/IMG_20140723_101410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-HGicvrNj40o/Vi4CCm6K3fI/AAAAAAAAAUw/NOrDhGN-4uo/s320/IMG_20140723_101410.jpg" width="240" /></a></div>
<strong><em><u></u></em></strong><br />
<strong><em><u></u></em></strong><br />
<strong><em><u></u></em></strong><br />
<strong><em><u>Ingredients:</u></em></strong><br />
<br />
Sandwich Bread - 4<br />
Boiled Potatoes - 2<br />
mustard seeds - 1/2 teaspoon<br />
Onion - 1 finely chopped<br />
Tomato - 1 finely chopped<br />
Ginger garlic paste - 1 teaspoon<br />
chilli powder - 1 teaspoon.<br />
salt for taste<br />
lemon juice - 1 teaspoon<br />
oil required<br />
Butter to toast the bread.<br />
Green chutney spread (optional)<br />
<br />
<strong><em><u>Method:</u></em></strong><br />
<strong><em><u></u></em></strong><br />
1.Heat oil in a pan.Temper mustard seeds.<br />
2.Once mustard splutters,add chopped onion and fry till transparent.<br />
3.Add chopped tomatoes ,ginger garlic paste and required salt for the dish and mix well till the raw smell of GG paste goes and tomatoes are mashed.<br />
4.Add mashed potatoes,chilli powder and mix well.<br />
5.Keep mixing till the raw smell of chilli powder goes and potatoes gets fried and incorporates.<br />
6.Add coriander and lemon juice.switch off the stove and keep it aside.<br />
7.Apply butter on bread.Apply green chutney if you prefer.<br />
8.Fill a bread slice with the potato mixture and close it with other slice.<br />
9.Toast it in sandwich maker and serve with tomato ketchup.<br />
<br />
<br />
</div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0Asia12.462754831853493 75.1464843754.6420313318534934 64.819335875000007 20.283478331853495 85.473632874999993tag:blogger.com,1999:blog-2153455180507409780.post-60399457128018944182014-11-11T14:00:00.000-05:002015-10-26T06:37:30.427-04:00Chilli Gobi Dry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-d0Q9WcuOwgc/VGHHOW1kFAI/AAAAAAAAAT0/vvpHy566itg/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_951616="null" height="240" mua="true" src="http://4.bp.blogspot.com/-d0Q9WcuOwgc/VGHHOW1kFAI/AAAAAAAAAT0/vvpHy566itg/s1600/DSC_0054.JPG" width="320" /></a></div>
<br />
<br />
<br />
<b>Ingredients:</b><br />
Cauliflower - 1flower(disintegrate into small florets)<br />
Corn Flour - 2 tablespoons<br />
Maida - 1tablespoon<br />
RiceFlour - 1tablespoon<br />
Chilli powder - 1tablespoon<br />
ginger garlic paste - 1 teaspoon<br />
lemon juice - 1 teaspoon<br />
salt as per taste<br />
oil for deep frying<br />
coriander and curryleaves for garnish<br />
Tomato ketchup as accompaniment<br />
<br />
<b>Method:</b><br />
1.wash the cauliflower thoroughly and add boiling water with salt and turmeric to it and close with a lid.after 10mins rinse it thoroughly.<br />
2.In a bowl,transfer the cauliflower and add cornflour,salt,chilly powder,maida,riceflour,ginger garlic paste,lemonjuice and mix it thoroughly.Add water if needed only.Marinate it for 1/2 an hour.<br />
3.Heat oil in a pan for deep frying.Once hot add the marinated florets and deep fry till golden brown.<br />
4.serve with tomato ketchup.</div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-35204269193494392202014-07-17T11:24:00.002-04:002014-07-17T11:24:58.422-04:00Vegetable Rice Flour Roti / Akki Roti<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-j2uslwEOaDA/U8fpFo75HOI/AAAAAAAAATA/gq1MkHtRe2I/s1600/IMG_20140716_222544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_121991="null" src="http://4.bp.blogspot.com/-j2uslwEOaDA/U8fpFo75HOI/AAAAAAAAATA/gq1MkHtRe2I/s1600/IMG_20140716_222544.jpg" height="240" vua="true" width="320" /></a></div>
<br />
<b>Ingredients:<i></i></b> <br />
<br />
Rice Flour - 2 cup (Homemade or store bought) <br />
Warm Water - Required amt to knead the dough into a chapathi dough consistency <br />
Salt - as per taste <br />
Carrot - 1 grated <br />
Onion - 1 finely chopped <br />
Coriander Leaves - a hanful finely chopped <br />
Green chillies - 1 finely chopped <br />
Curry leaves - a handful finely chopped. <br />
<br />
<b>Method:<i></i></b> <br />
<br />
1. Take Rice Flour in a wide bowl and add all the above ingredients except water and mix it together without lumps.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WylDVSKTZP4/U8fpf00N1PI/AAAAAAAAATQ/jnlrIJzxQHA/s1600/IMG_20140716_211917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_121991="null" src="http://1.bp.blogspot.com/-WylDVSKTZP4/U8fpf00N1PI/AAAAAAAAATQ/jnlrIJzxQHA/s1600/IMG_20140716_211917.jpg" height="240" vua="true" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LrgoB8mdQ-g/U8flrOg09KI/AAAAAAAAARQ/c690E6lcMlE/s1600/IMG_20140716_212013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LrgoB8mdQ-g/U8flrOg09KI/AAAAAAAAARQ/c690E6lcMlE/s320/IMG_20140716_212013.jpg" /></a></div>
<br />
2. Add Warm water little by little and make it into a soft chapathi dough like consistency.Smear little oil and close it with damp cloth and keep it aside for 1/2 an hour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5aqndFym_Do/U8fpaipRQrI/AAAAAAAAATI/xEN9K3G-xVI/s1600/IMG_20140716_213504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_121991="null" src="http://3.bp.blogspot.com/-5aqndFym_Do/U8fpaipRQrI/AAAAAAAAATI/xEN9K3G-xVI/s1600/IMG_20140716_213504.jpg" height="320" vua="true" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ABeOxu3g0oU/U8fmlIsYd0I/AAAAAAAAASI/cRREC4iOh0w/s1600/IMG_20140716_220846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ABeOxu3g0oU/U8fmlIsYd0I/AAAAAAAAASI/cRREC4iOh0w/s320/IMG_20140716_220846.jpg" /></a></div>
<br />
3.After resting for 1/2 an hr,make balls out of it (slightly bigger balls than you make for chapati).<br />
4.Take a oil greased paper or sheet.you can also use banana leaf or grease back of a large flat plate.<br />
5.Place the ball on the greased sheet and pat it with ur hand to make a thin round shaped ones like chapathi.<br />
6.Heat a tawa and carefully remove the prepared roti and shift it to the pan.<br />
7.Cook both sides.It will take some time to cook.You can drizzle oil on both sides while u flip to each side.<br />
8.Once cooked transfer to plate and apply ghee and serve hot with chutney,pickle or sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-j2uslwEOaDA/U8fpFo75HOI/AAAAAAAAATA/gq1MkHtRe2I/s1600/IMG_20140716_222544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_121991="null" src="http://4.bp.blogspot.com/-j2uslwEOaDA/U8fpFo75HOI/AAAAAAAAATA/gq1MkHtRe2I/s1600/IMG_20140716_222544.jpg" height="240" vua="true" width="320" /></a></div>
<br />
<br /></div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-83169703659090898252014-07-15T11:49:00.004-04:002014-07-15T11:49:54.280-04:00Kasi Halwa / Poosani Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YZdXgLHSkM8/U8VJMOJfoZI/AAAAAAAAAQI/3X8yCmoUTL4/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_912946="null" src="http://3.bp.blogspot.com/-YZdXgLHSkM8/U8VJMOJfoZI/AAAAAAAAAQI/3X8yCmoUTL4/s1600/DSC_0048.JPG" height="240" vua="true" width="320" /></a></div>
<b>Ingredients:<i></i></b>
White Pumpkin/yellow pumpkin - 1cup
Sugar - 1/2 cup
Cardamom - 2 finely powdered
Ghee - 1/2 cup Edible Camphor - a pinch (Optional)
Kesari Color - a pinch
Cashews - a Hanful <b>
Method: <i></i></b>
1.Peel the skin of white pumpkin or yellow pumpkin and grate it.Dont discard the water.
2.Heat a pan or skillet.Add 2 tablespoons of ghee and fry the cashews and keep it aside.
3.Add 1tablespoon of ghee and fry the grated pumpkin till raw smell goes.
4.Once the raw smell goes and water evaporates,add sugar and stir continuously.At one point of time the entire mixture will leave the sides of the pan.
5.Now add kesari color, cardamom,fried cashews and remaining ghee.Mix it and switch off the stove.
6.Add a pinch of edible camphor.Serve hot or cold.
<b>Note:<i></i></b>
1.Do not add too much of edible camphor it will spoil the entire dish.Strictly a pinch.
2.You can avoid kesari color if u r using yellow pumpkin.
3.Adjust sugar while using yellow pumpkin coz naturally it has mild sweetness. </div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-91020281256920062682013-04-26T04:50:00.002-04:002013-04-26T04:50:33.294-04:00Rava KichadiUpma is always a easy breakfast.But how many of us are a big fan of upma.I hate upma and whenever my mom makes it i eat it without interest.But there is another version of this simple upma which is a tasting divine.My mom's version of rava kichadi.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KmaSiP9m5UI/UXo_fKKioyI/AAAAAAAAAOM/MABynv1MXPI/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KmaSiP9m5UI/UXo_fKKioyI/AAAAAAAAAOM/MABynv1MXPI/s1600/DSC_0045.JPG" height="240" lwa="true" width="320" /></a></div>
<div align="center">
</div>
<br />
<strong><em><u>Ingredients</u></em></strong><br />
Rava - 1 cup (Double roasted)<br />
Vegetables cooked - 1cup (Optional)<br />
Onion - 1 thinly sliced<br />
Tomato - 1 thinly sliced<br />
Curry Leaves- a handful<br />
Turmeric powder - a pinch<br />
Water - 3cups<br />
salt required<br />
oil required<br />
ghee required<br />
<br />
<strong><em><u>To Grind:</u></em></strong><br />
Fennel/Saunf/perunjeeragam/sombhu - 1teaspoon<br />
green chillies - 2<br />
ginger - 1 small piece<br />
<br />
<strong><em><u>To temper</u></em></strong><br />
<br />
Mustard and Urad dal - 1teaspoon<br />
<br />
<strong><em><u>Method:</u></em></strong><br />
<ol>
<li>Grind all the ingredients given under to grind to a smooth paste.If u wish it to be coarse,u can go ahead with that too.</li>
<li>Heat a pan with oil and ghee,preferrably non stick.once hot,add tempering items and once it splutters and changes colour,throw in the curry leaves and onion.</li>
<li>when onion turns transparant,add tomatoes and the grinded paste.Saute well till the raw smell leaves.add required salt and turmeric powder.Now add 3cups of water to it and allow it to boil.</li>
<li>once it starts to boil,add rava slowly and mix continuously orelse it will form lumps.when all the liquid is absorbed,add ghee and at one point of time the entire mass will start coming off the pan.Remove and serve hot with chutney.</li>
</ol>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-80096506594639147172013-04-26T04:30:00.001-04:002013-04-26T04:30:46.490-04:00Pudhina Chutney - version 1<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Zb7T6AFPILw/UXo7F0KafMI/AAAAAAAAAN8/sookQeAhkRg/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Zb7T6AFPILw/UXo7F0KafMI/AAAAAAAAAN8/sookQeAhkRg/s1600/DSC_0042.JPG" height="240" lwa="true" width="320" /></a></div>
<div align="center">
<br /></div>
<br />
<br />
<br />
<strong><em><u>Ingredients</u></em></strong><br />
Mint/Pudhina Leaves - 1bunch<br />
Coriander leaves - a handful<br />
Curry leaves - a handful<br />
Urad dal - 1tablespoon<br />
Onion - 1<br />
Tomato - 1<br />
Garlic - 2 to 3 pearls<br />
Redchilli - 3 to 4<br />
coconut grated - 2 to 3 tablespoon<br />
<br />
<strong><em><u>To Temper</u></em></strong><br />
<br />
Oil - 2 teaspoons<br />
Mustard and urad dal - 1teaspoon each<br />
<br />
<br />
<strong><em><u>METHOD:</u></em></strong><br />
<ol>
<li>Wash and clean all the leaves thoroughly.</li>
<li>Heat a pan with a teaspoon of oil.Add urad dal and fry till light brown.Add redchilli and garlic.saute well.</li>
<li>To this add onion and fry till onion turns transparant.Next add tomato and salt,fry till tomato gets mushy.</li>
<li>Now add all the leaves and saute well till the leaves are cooked.turn off the heat and allow it to cool.</li>
<li>Grind it along with coconut and temper it with the items given under "To Temper".</li>
<li>Serve with dosa and idli.You can use it as a spread for sandwiches,roll etc</li>
</ol>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-11937030652184373662013-03-25T04:22:00.002-04:002013-03-27T07:17:04.942-04:00Onion Podi Uttapam<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em><u>Ingredients:</u></em></strong><br />
<br />
Dosa Batter - 2cups(Thick consistency)<br />
Onion - 1 finely chopped.<br />
Green chillies - 1 finely chopped.<br />
Idly milagai podi - one tablespoon<br />
Oil - required.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lv1SlfAhOcg/UVLUF5MDZ4I/AAAAAAAAANs/2XMgGvDIVww/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lv1SlfAhOcg/UVLUF5MDZ4I/AAAAAAAAANs/2XMgGvDIVww/s1600/DSC_0041.JPG" height="240" usa="true" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<strong><em><u>Method:</u></em></strong><br />
<div>
</div>
<ol>
<li>Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.</li>
<li>Sprinkle onions,green chillies, and podi.Pour a teaspoon of oil cover it and steam for a minute.</li>
<li>Then turnover the other side.Let it cook.</li>
<li>Remove and serve hot with chutney and sambar.</li>
</ol>
<br /></div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-17699355803472471172013-03-25T04:19:00.004-04:002013-03-25T04:24:06.583-04:00Mint Coriander Uttapam<strong><em><u>Ingredients:</u></em></strong><br />
<br />
<br />
Dosa Batter - 2cups(Thick consistency)<br />
Mint/pudhina leaves - 1handful finely chopped.<br />
Coriander - 1handful finely chopped<br />Green chillies - 1 finely chopped.<br />
Oil - required.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tv5t7g85Bes/UVAIfsVXKsI/AAAAAAAAANU/QLYB4wTTH70/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tv5t7g85Bes/UVAIfsVXKsI/AAAAAAAAANU/QLYB4wTTH70/s1600/DSC_0040.JPG" height="240" ssa="true" width="320" /></a></div>
<div align="center">
</div>
<br />
<strong><em><u>Method:</u></em></strong><br />
<br />
<ol>
<li>Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.</li>
<li>Sprinkle mint ,coriander leaves and green chillies.Pour a teaspoon of oil cover it and steam for a minute.</li>
<li>Then turnover the other side.Let it cook.</li>
<li>Remove and serve hot with chutney and sambar.</li>
</ol>
<br />
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-87137803658939412652013-03-25T04:15:00.001-04:002013-03-27T07:17:04.956-04:00Tomato Uttapam <br />
<br />
<strong><em><u>Ingredients:</u></em></strong><br />
<br />
<br />
Dosa Batter - 2cups(Thick consistency)<br />
<br />
Tomato - 1 finely chopped.<br />
<br />
Green chillies - 1 finely chopped.<br />
<br />
Oil - required.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-JEv_Z-18PjU/UVAHXTVG6EI/AAAAAAAAANE/ec-Sy7p3kKQ/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JEv_Z-18PjU/UVAHXTVG6EI/AAAAAAAAANE/ec-Sy7p3kKQ/s1600/DSC_0039.JPG" height="240" ssa="true" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
Method:<br />
<br />
<ol>
<li>Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.</li>
<li>Sprinkle chopped Tomatoes and green chillies.Pour a teaspoon of oil cover it and steam for a minute.</li>
<li>Then turnover the other side.Let it cook.</li>
<li>Remove and serve hot with chutney and sambar.</li>
</ol>
<br />
<br /><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-29131920975690895452013-03-25T04:11:00.001-04:002013-03-27T07:17:04.947-04:00Onion Uttapam <strong><em><u>Ingredients:</u></em></strong><br />
Dosa Batter - 2cups(Thick consistency)<br />
Onion - 1 finely chopped.<br />
Green chillies - 1 finely chopped.<br />
Oil - required.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nx-oqA9jcMI/UVAGP5siy8I/AAAAAAAAAM8/zOtm9xkVJow/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nx-oqA9jcMI/UVAGP5siy8I/AAAAAAAAAM8/zOtm9xkVJow/s1600/DSC_0038.JPG" height="240" ssa="true" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div align="center">
</div>
<strong><em><u>Method:</u></em></strong><br />
<ol>
<li>Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.</li>
<li>Sprinkle onions and green chillies.Pour a teaspoon of oil cover it and steam for a minute.</li>
<li>Then turnover the other side.Let it cook.</li>
<li>Remove and serve hot with chutney and sambar.</li>
</ol>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-63936027829664403932013-03-25T04:00:00.000-04:002013-03-25T04:26:34.769-04:00Milk Pudding / Paal Payasam (My version)This dessert is one of my all time favorite.I am not a lover of sweets or desserts.But i go drooling over pal payasam.Very easy dish which can be prepared in a jiffy.This is one of my signature dish.I love instant cooking.This is not a traditional paal payasam.Traditionally,They cook the rice in milk but here i m using cooked rice/leftover rice.I dint find any big differences.It tasted similar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aQ68Fqe6j4w/UVADxSHJLOI/AAAAAAAAAMo/-jAsC_47GbQ/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-aQ68Fqe6j4w/UVADxSHJLOI/AAAAAAAAAMo/-jAsC_47GbQ/s1600/DSC_0033.JPG" height="240" ssa="true" width="320" /></a></div>
<div align="center">
</div>
<br />
<strong>Servings</strong>:2<br />
<br />
<strong><em><u>Ingredients</u></em></strong><br />
<br />
Milk - 1/2 litre<br />
Cooked Rice - 1cup.<br />
Sugar - 1cup<br />
milkmaid - 1/4 cup<br />
ghee - 1/2teaspoon<br />
cashews & raisins - as per preferences.<br />
<br />
<br />
<strong><em><u>Method:</u></em></strong><br />
<ol>
<li>Boil milk in a non-stick pan.once it is boiling,keep in medium flame and keep stirring till it reduces to 1/2 the quantity.</li>
<li>Add sugar,keep stirring.</li>
<li>Mash cooked rice and add it to the milk.Keep stirring and wait for it to thicken and boil.</li>
<li>Add milkmaid and stir.once it boils,switch off the stove.</li>
<li>Fry cashew and raisins in ghee and garnish.chill and serve.</li>
</ol>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-21431427431640266472013-03-04T04:08:00.001-05:002013-03-25T04:27:11.849-04:00Palkova/Milk HalwaPalkova is one of my all time favourites.Everybody's favourite.Though it is a time consuming dish,the end result is always delectable.There are various methods of making palkova.Some people use lemon juice for giving thread like texture,some use condensed milk,some use cardamom,some use maida or cornflour again for texture,some use nuts,some use ghee and some use silver paper also.My question is "Do we need all these stuff to make palkova?".All weeee need is Milk and Sugar.No measurements bla bla nothing Everything is as per taste.Preparing paalkova is not rocket science.Patience and timing is the only key to get a perfect palkova.Here goes my simple version with just two ingredients.My job is to stir and everything happened on its own.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-A093JCbxC5M/UTRkLobHC7I/AAAAAAAAALQ/ChTbTozAGjI/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-A093JCbxC5M/UTRkLobHC7I/AAAAAAAAALQ/ChTbTozAGjI/s1600/DSC_0027.JPG" gsa="true" height="240" width="320" /></a></div>
<br />
<br />
Believe me this recipe never goes wrong.I have given you a foolproof dish.<br />
<br />
I did palkova in induction stove with a nonstick pan.I felt that it reduced my stirring job,consumed less time.<br />
<br />
<strong><em><u>Ingredients</u></em></strong><br />
Milk - 1 and 1/2 litres <br />
Sugar - i dont have any measurement.It was completely upon tasting.may be 1 and 1/2 cups.u can reduce or increase.<br />
<br />
<strong><em><u>Method</u></em></strong><br />
<ol>
<li>Boil 1 and 1/2 litres of milk in nonstick pan.once it comes to a boil,increase the heat and keep stirring.</li>
<li>As i did it in induction stove,when i kept the temperature high i dint feel the milk raising too much and getting burnt at bottom .when you r doing in gas stove kindly be cautious.</li>
<li>After some time the milk will reduce to less than half of the orginal amount and colour will be slightly changed to very light yellow or pink(depends.for me it turned light yellow.some say light pink).At this time add sugar.keep stirring for sometime.</li>
<li>At one stage the mixture will form thread like structures and the entire content will reduce to quater of the original amount,it will be thick but in running consistency(i.e.at this stage only u can see the bottom of the pan when u stir the content)</li>
<li>Immediately remove to cup or plate orelse it will turn hard.</li>
<li>Serve it hot or cold in a small bowl.Tasty and simple palkova is ready to eat.Yummmm!!!</li>
</ol>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-70351011222256490732013-03-04T03:20:00.001-05:002013-03-27T07:20:53.584-04:00Karela Fry/ Pavakkai Fry/Bittermelon Fry ~ My VersionKarela or Pavakkai or Bittermelon,however sweet names we give it,it tastes only bitter.My dad always say that vegetables which are good for health always taste bad. We dont like the taste of pavakkai and we never consider it when it is prepared.One fine day,My dad came up with his own idea of making spicy chips with pavakkai.Voila,now it is one of the common and preferred dish at home.However still my brother runs away when he sees pavakkai.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oQv55S-PQlA/UTRZFJ2TwlI/AAAAAAAAALA/QDJ1Zc5CyIY/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oQv55S-PQlA/UTRZFJ2TwlI/AAAAAAAAALA/QDJ1Zc5CyIY/s1600/DSC_0023.JPG" gsa="true" height="240" width="320" /></a></div>
<br />
My hubby darling is jus like my dad in his preferences and thoughts.Though i m a hardcore <br />
non-vegetarian,i prefer to be vegetarian nowadays coz my hubby is a die-hard fan of almost all vegetables.The first two things he picks up in grocery shop is potato and pavakkai.I did my version of pavakkai with a little addition of ingredients from my dad's recipe.My hubby happily finished the whole bowl and was praising me like anything.<br />
<br />
My Only suggestion to my viewers is that kindly never try to remove the bitterness from the pavakkai.If u try to remove it then you are removing almost all nutrients from it.<br />
<br />
<strong><em><u>Ingredients</u></em></strong><br />
Pavakkai - 2 long ones<br />
Chilly powder - 1 tablespoon<br />
Coriander Powder -1/2 tablespoon<br />
Rasam powder - 1 teaspoon(coz rasam powder contains mix of spices)<br />
Corn Flour/besan flour - a handful(i used corn flour)<br />
Salt as per taste<br />
Oil for deep frying<br />
<br />
<strong><em><u>Method</u></em></strong><br />
<ol>
<li>Wash and cut pavakkai/karela/bittermelon into thin rounds.If u give a press in the centre of each rounds the seeds will fall out.Now put all the pavakkai rounds in a bowl.To it add all the powder,salt and marinate in fridge for 1hr(this step is optional).Remove the bowl from fridge and add corn flour to it and give a mix. </li>
<li>Heat oil for deep frying.once hot,put pavakkai pieces in the oil and wait till it turns crisp and golden brown.Remove when sizzling sound stops.</li>
<li>Remove it to a tissue paper and serve hot as a snack with ketchup.</li>
</ol>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-77635568963676138512013-03-04T02:33:00.001-05:002013-03-27T07:17:04.952-04:00Vellai Paniyaram and Kaara chutney~ Chettinad special Vellai Paniyaram is a traditional dish from chettinad.You can never see a chettinad feast without vellai paniyaram.It is such an authentic dish that makes it fetch a place in chettinad cuisine.This is served as evening snack with its best accompaniment 'Kaara Chutney'. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-to1iO_X-VbU/UTRNioqURkI/AAAAAAAAAKo/RpHzVjvuvk0/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-to1iO_X-VbU/UTRNioqURkI/AAAAAAAAAKo/RpHzVjvuvk0/s1600/DSC_0016.JPG" gsa="true" height="240" width="320" /></a></div>
<br />
Here,I have given the measurements in cups but traditionaly the measurements are like for one 'aalaku'(measuing cup) of raw rice ,the urad dal is heaped on top of the rice in the aalaku(approximately 1 handful or 1/4 cup).I always wanted to try this recipe and it came out really well on my first attempt.My dear hubby really loved it.<br />
<br />
<strong><em><u>VELLAI PANIYARAM</u></em></strong><br />
<strong><em><u>Ingredients</u></em></strong><br />
Raw Rice - 1cup<br />
Urad Dal - 1/4 cup<br />
Boiled Milk - To Grind the batter<br />
sugar - 1 teaspoon <br />
salt as per taste<br />
Oil for Frying<br />
<br />
<br />
<strong><em><u>Method:</u></em></strong><br />
<ol>
<li>Wash the rice and dal and soak it in water for 2hrs.Then grind both dal and rice together to a consistency slightly thinner than that of dosa batter.</li>
<li>The battery should not be too watery.Do not add water while grinding.Only milk must be used.</li>
<li>Add sugar and salt.give it a nice mix.</li>
<li>It is advised that vellai paniyaram tastes good,when it is made immediately after grinding.It loses its taste when the batter sits in fridge.</li>
<li>To make vellai Paniyaram,Heat oil for deep frying preferably in non-stick kadai.when the oil is medium hot.Pour a ladle full of batter to the centre of the kadai and wait for it spread on its own.Kindly dont spread it manually.We can say that the batter is in right consistency only when it can spread on its own.</li>
<li>With another ladle,keep pouring the hot oil in the same kadai on top of the paniyaram.It helps the paniyaram to puff up.</li>
<li>Turn the other side and wait for the other side to be cooked.The paniyarm should be white in colour and soft.so dont overcook.Remove the paniyaram when sizzling sound stops.You should cook only one paniyaram at a time.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve it Hot with Kaara chutney.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bW9HH6wZKZI/UTRNzKf3R3I/AAAAAAAAAKw/yFhNTN9DP9s/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bW9HH6wZKZI/UTRNzKf3R3I/AAAAAAAAAKw/yFhNTN9DP9s/s1600/DSC_0015.JPG" gsa="true" height="240" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
</div>
<strong><em><u>KAARA CHUTNEY</u></em></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><em><u>Ingredients</u></em></strong></div>
Small Onions or shallots -20<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Dry Red chilli - 8 to 10</div>
Tomato - 1<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Garlic - 4 to 5</div>
Sea Salt - as per taste<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Sesame Oil required</div>
Mustard seeds - 1 teaspoon<br />
Curry leaves - 4 to 5<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><em><u>Method</u></em></strong></div>
Heat a teaspoon of oil in kadai,add red chilli,small onion,garlic and fry till onion turns transparant.then add tomato and wait till it turns mushy.switch off the stove and allow it to cool.Once the contents cool down tranfer it to mixer,add sea salt and grind it to a coarse paste.Heat some oil in the kadai,add mustard seeds and wait for it to crackle and add curry leaves.At this stage if you want to add Hing u can add it,Then pour in the coarse paste and mix it nicely and give it a boil.Remove from heat and serve with vellai paniyaram.<br />
<strong><em>Note:</em></strong>Red chilly can be adjusted according to ur spice level.You can use big onion also but small onion gives flavour and taste.Try to use sesame oil(nallenai),Groundnut Oil(Kadalennai) and olive oil in cooking as they are very good for health compared to refined oil.Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-79650686539670245962011-10-13T10:05:00.000-04:002013-03-27T07:03:41.223-04:00Samosa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-P_M5W07Fc3E/TpbvwDt7v1I/AAAAAAAAAKI/_SuUNjQlUiY/s1600/IMG_2264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-P_M5W07Fc3E/TpbvwDt7v1I/AAAAAAAAAKI/_SuUNjQlUiY/s320/IMG_2264.JPG" height="240" oda="true" width="320" /></a></div>
<div align="center">
<br /></div>
<strong><em><u>Ingredients:</u></em></strong><br />
<strong><em>For the Dough:</em></strong><br />
Maida - 1 cup<br />
Salt - required<br />
<br />
<strong><em>For the stuffing:</em></strong><br />
Potatoes - 3 boiled and mashed.<br />
Onion - 1<br />
Cashews - a handful<br />
Chilly ginger paste - 1tablespoon(green chilli 2 + ginger 1inch piece)<br />
Chilli powder - 1 teaspoon<br />
Salt required<br />
Jeera/cumin - 1 teaspoon<br />
Coriander leaves - a handful<br />
Oil for deep frying.<br />
<br />
<strong><em><u>Method:</u></em></strong><br />
1.To prepare the dough,mix maida and salt together add required water and mix it into chappathi dough consistency.keep it aside.<br />
2.To prepare stuffing,Heat oil in a pan,splutter cumin seeds,add chopped onions and fry till transparant,add cashews and greenchilli+ginger paste and chilli powder.fry till raw smell goes away.<br />
3.Now add mashed potatoes and salt,fry till all comes together and does not stick to the pan.remove from heat and allow it to cool.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aOkigx0m84U/Tpbv2_Gb9VI/AAAAAAAAAKQ/WfojC_GeHLY/s1600/IMG_2265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aOkigx0m84U/Tpbv2_Gb9VI/AAAAAAAAAKQ/WfojC_GeHLY/s320/IMG_2265.JPG" height="240" oda="true" width="320" /></a></div>
<div align="center">
</div>
4.Now take a lemon sized ball from the Dough.Roll it into a thin round shape like u do for chappati's.<br />
5.Now cut it into 2 semicircles.take one semi circle and fold it into a cone.Stuff it with potato mixture and seal the open end .Samosa is ready to be fried.<br />
6.Heat oil for deep frying in a pan.Drop the samosas and cook till golden brown.serve hot with dates tamarind chutney.</div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-86533561360403235662011-10-13T09:48:00.000-04:002013-03-27T07:17:04.954-04:00Spicy tomato cheese pasta<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yMEZH6E3px4/TpbsBuWgaQI/AAAAAAAAAKA/Pnaf40uWkQU/s1600/IMG_2259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yMEZH6E3px4/TpbsBuWgaQI/AAAAAAAAAKA/Pnaf40uWkQU/s320/IMG_2259.JPG" height="240" oda="true" width="320" /></a></div>
<div align="center">
<br /></div>
<strong><em><u>Ingredients:</u></em></strong><br />
Pasta - 1packet<br />
Cheese Slices - 2slices(u can use any cheese.It depends on ur own preferences)<br />
Tomato - 2<br />
Onion - 1<br />
Ginger Garlic Paste - 1teaspoon<br />
Chilly Tomato Sauce - 2tablespoon<br />
Chilly powder - 1teaspoon<br />
Green Chillies - 1 finely chopped(Optional)<br />
Coriander Leaves - a Handful<br />
Oil & salt as per taste<br />
<br />
<strong><em><u>Method:</u></em></strong><br />
<br />
1.Cook pasta as per instructions in the pack.filter it in running water and apply oil(to avoid pasta sticking together)and keep it aside.<br />
2.Heat oil in a pan.Once oil is hot,add chopped onions and fry till transparant.<br />
3.Add chopped tomatoes,ginger garlic paste,chilli powder and salt.Fry till all comes together n leaves oil.<br />
4.Add Chilli tomato sauce and fry for a minute.Now add cooked pasta and fry for 2mins.Top it with cheese slices n close the lid and simmer for 2mins.<br />
5.Once the cheese slightly melts stir the mixture and decorate it with coriander leaves n serve hot.I liked the texture of cheese slices in the dish.</div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-91427673094677390722011-04-23T04:19:00.000-04:002013-03-27T07:17:04.958-04:00Pav Bhajji<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wfviDtLJ9lU/TbKLTwBZ3OI/AAAAAAAAAJw/kaFmvYGCPYc/s1600/dec+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wfviDtLJ9lU/TbKLTwBZ3OI/AAAAAAAAAJw/kaFmvYGCPYc/s320/dec+012.jpg" height="240" width="320" /></a></div>
<br />
<br />
<i><b>Ingredients:</b></i><br />
Pav Buns - 8<br />
Butter - Required.<br />
<br />
<i><b>For Bhajji:</b></i><br />
Onion - 2<br />
Tomatoes - 3<br />
Cooked vegetables - 2cups(potato,carrot,cauliflower,peas,beans,green peppers)<br />
Garlic - 2 finely chopped<br />
Pav Bhajji Masala - 2tablespoon<br />
Chilli Powder - 1teaspoon<br />
Oil - 2tablespoon.<br />
<br />
<i><b>For Garnish:</b></i><br />
Coriander Leaves.<br />
Onion Finely chopped<br />
<br />
Lemon wedges <br />
Butter. <br />
<br />
<br />
<i><b>Method:</b></i><br />
1.In a wide pan,heat oil.Put in the garlic and onion.Saute.<br />
2.Add tomatoes and a pinch of salt.fry till the mixture comes together and oil seperates.<br />
3.Add in the cooked vegetables,chilli powder,pav bhajji masala and fry till raw smell goes away.<br />
4.Slightly mash all the vegetables and fry till all comes together.Garnish with raw onions,butter and coriander.Serve along with toasted pavbuns.</div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-63297400317610943262011-04-23T04:05:00.000-04:002013-03-27T07:20:53.583-04:00Yam Bites/karunai kilangu fry<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-c_c0Uw4XLGk/TbKH_KzDgqI/AAAAAAAAAJs/edMN98Ydnys/s1600/dec+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-c_c0Uw4XLGk/TbKH_KzDgqI/AAAAAAAAAJs/edMN98Ydnys/s320/dec+019.jpg" height="240" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
<br />
<i><b>Ingredients:</b></i><br />
Yam - 1/2 kilo<br />
<br />
<b><i>To make into a paste: </i></b><br />
chilli powder - 2tablespoon<br />
jeera powder - 1teaspoon<br />
Rasam Powder - 1teaspoon<br />
Coriander Powder - 1 teaspoon<br />
Pepper Powder - 1teaspoon<br />
Ginger Garlic Paste - 1 teaspoon<br />
Turmeric Powder - 1 tablespoon<br />
Asafoetida - a pinch<br />
Salt Required<br />
<br />
Oil for shallow fry.<br />
<br />
<br />
<i><b>Method:</b></i><br />
1.Cut the yam into 2 inch square pieces.Wash it thoroughly.<br />
2.In a pan, boil water along with salt and turmeric.Once the water is boiling,add the yam pieces and cook it till halfdone.<br />
3.Strain the contents through strainer and keep it aside.<br />
4.Make a paste with the ingredients given in "to make into a paste".<br />
5.Apply the paste on all the yam pieces and allow it to marinate for 1 hour.<br />
6.Heat oil for shallow frying in a pan.once hot,put in the yam pieces and fry till it gets completely cooked and crisp.</div>
Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-35529783503271728482011-03-25T03:38:00.000-04:002011-03-25T03:38:35.426-04:00Not KFC.....!!!!DFC!!!!Darshins Fried Chicken!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-gKEH40ax6is/TYxAvSjRx7I/AAAAAAAAAJg/Erofc6Cv9_c/s1600/dec+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh3.googleusercontent.com/-gKEH40ax6is/TYxAvSjRx7I/AAAAAAAAAJg/Erofc6Cv9_c/s320/dec+009.jpg" width="320" /></a></div><div style="text-align: center;"><u><i><b><br />
</b></i></u></div><u><i><b>Ingredients:</b></i></u><br />
Boneless/With bone chicken(Big pieces) - 1/2 kg<br />
Ginger Garlic Paste - 1 1/2 tablespoon<br />
Chilli Powder - 11/2tablespoon<br />
Pepper - 1teaspoon<br />
Lemon - 1 <br />
<br />
Salt for taste<br />
Ajinamoto - 1teaspoon<br />
Egg - 2<br />
Maida/Corn Flour - 2cups<br />
Bread Crumbs - 2cups<br />
<br />
<u><i><b>Method:</b></i></u><br />
1.Wash and dry pat the chicken to remove the excess water.<br />
2.Take a bowl,put in the chicken,ginger garlic paste,salt,chilli powder,pepper,1/2 teaspoon ajinamoto and lemon juice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-iPIlOPmxjN4/TYxA7aAc8kI/AAAAAAAAAJk/aXgeUKuVAQc/s1600/dec+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-iPIlOPmxjN4/TYxA7aAc8kI/AAAAAAAAAJk/aXgeUKuVAQc/s320/dec+010.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div>3.Mix it well and put it in the fridge.Let it marinate for 2hours.<br />
4.After 2hours take it from fridge and keep it aside.Now break eggs in a bowl and beat the egg along with salt and 1/4 teaspoon ajinamoto.<br />
5.Spread maida in a plate.mix bread crumbs along with another quater teaspoon ajinamoto and a pinch of salt.spread it in another plate.<br />
4.Now take a piece of chicken,roll it in maida,dip it in egg and again roll it in breadcrumbs.repeat for all the pieces.<br />
5.Heat oil for deep frying.Once the oil is hot,Deep fry the chicken and remove it when golden brown.<br />
6.Serve along with french fries.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/--NtUzu2hjNk/TYxBIyrFD1I/AAAAAAAAAJo/ZS5i36pU4oM/s1600/dec+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/--NtUzu2hjNk/TYxBIyrFD1I/AAAAAAAAAJo/ZS5i36pU4oM/s320/dec+011.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><br />
This is my version of Kentucky Fried Chicken,Thus the name DarshinsFried Chicken.<br />
<br />
<br />
<br />
<br />
</div>Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-54105715228936773842011-01-10T05:45:00.000-05:002011-01-10T05:45:28.795-05:00Mysore Vadai<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_EosO2d3aJ3E/TSri5fwJTwI/AAAAAAAAAJQ/xRLNIwKV1Y4/s1600/DSCN0866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_EosO2d3aJ3E/TSri5fwJTwI/AAAAAAAAAJQ/xRLNIwKV1Y4/s320/DSCN0866.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_EosO2d3aJ3E/TSrjDrHQ-HI/AAAAAAAAAJU/9yXRldgdLdM/s1600/DSCN0865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_EosO2d3aJ3E/TSrjDrHQ-HI/AAAAAAAAAJU/9yXRldgdLdM/s320/DSCN0865.jpg" width="320" /></a></div><br />
<u><i><b>Ingredients:</b></i></u><br />
Bengal Gram Dal/Kadalai Paruppu - 1/2 cup<br />
Thuvar Dal/Thuvaram Paruppu - 1/2 cup<br />
Urad Dal/Ulutham Parupu - 1/2 cup<br />
Moong Dal/Siru Paruppu/Payatham Paruppu - 1/2 cup<br />
Onion (finely chopped) - 1 big <br />
Ginger - 1piece<br />
Green Chillies - 4<br />
Coriander Leaves - 1cup<br />
Curry Leaves - a Handful<br />
Salt required<br />
oil for deep frying<br />
<br />
<u><i><b>Method:</b></i></u><br />
1.Wash and Soak all the dal/Lentils for 4hours.<br />
2.In a blender add ginger,salt,coriander curry leaves and green chillies.Grind it coarsely.<br />
3.Add all the dal/lentils and grind it coarsely.<br />
4.Transfer all the contents to a bowl.Add finely chopped onions and check salt.<br />
5.In a pan,heat oil for deep frying.Once the oil is hot,take a lemon sized ball,shape into a vada and put it in the oil carefully.Fry till golden brown.<br />
6.Put it in a kitchen tissue and wait till it absorbs excess oil.<br />
7.Serve hot with Tea.Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com1tag:blogger.com,1999:blog-2153455180507409780.post-69085679306857795402011-01-10T05:23:00.000-05:002011-01-10T05:23:36.331-05:00HummusHummus is prepared using chickpeas and sesame seeds.The Hummus is originated from Middle eastern countries namely Arab,Palestinian,Turkey and Egypt.It is now widely used in several restaurants world wide.It is an accompaniment for flat breads.It also goes very well with Indian breads.In restaurants it is generally served as appetiser.Here I made this Hummus for Kati roll.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_EosO2d3aJ3E/TSrcOYe_dpI/AAAAAAAAAJM/nq6CA0r-pu4/s1600/DSCN0867.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_EosO2d3aJ3E/TSrcOYe_dpI/AAAAAAAAAJM/nq6CA0r-pu4/s320/DSCN0867.jpg" width="320" /></a></div><br />
<u><i><b>Ingredients:</b></i></u><br />
Chickpeas-1cup(Soaked overnight and pressure cooked for 3 to 4 whistles)<br />
Sesame seeds - 1 1/2 tablespoon<br />
<br />
Lemon Juice - 1 1/2 tablespoon<br />
Salt - Required<br />
Pepper - 1teaspoon<br />
Garlic - 2cloves<br />
<br />
<u><i><b>For Garnishing:</b></i></u><br />
Coriander Leaves - 1 teaspoon(Finely Chopped)<br />
Red Chilli Flakes(Optional)<br />
Parsley(Optional)<br />
Olive oil/Refined oil - 1tablespoon<br />
<br />
<u><i><b>Method:</b></i></u><br />
1.In a blender,add boiled chickpeas,sesame seeds,Garlic,lemon juice,salt,pepper and grind to a smooth paste.<br />
2.Garnish with the ingredients given in 'for garnishing'.<br />
3.Serve with Chips,Indian breads.Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-64292846060693368582011-01-10T04:34:00.000-05:002011-01-10T04:34:26.384-05:00Mutton Clear soupWho is not fond of soup???...I am a soup lover...I will never forget to order a soup when i visit restaurants.<br />
If I am affected by cold....This soup is the first thing that my mom prepares.She has adviced me not to run behind medicines for a simple cold or headache.After having this hot soup,u vl have tears rolling out of ur eyes not coz of ur mom's affection(LOL:-)) but for the pepper's hot.Then a sound sleep.It kicks the cold and brings back freshness.Try it.U vl know the truth behind the quote "FOOD AS MEDICINE"....<br />
<u><i><b><br />
</b></i></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_EosO2d3aJ3E/TSrSeNCFwhI/AAAAAAAAAJI/f0A4_V7EDOc/s1600/DSCN0876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_EosO2d3aJ3E/TSrSeNCFwhI/AAAAAAAAAJI/f0A4_V7EDOc/s320/DSCN0876.jpg" width="320" /></a></div><u><i><b><br />
</b></i></u><br />
<u><i><b>Ingredients:</b></i></u><br />
Mutton bones - 1/2<br />
Small onions - 10 to 12 (Finely chopped)<br />
Tomato- 1(Finely chopped)<br />
Pudhina leaves - 1/2 cup<br />
Coriander Leaves - 1/2 cup<br />
Ginger and garlic - crushed <br />
Turmeric powder - 1teaspoon<br />
Oil required<br />
salt required<br />
<br />
<u><i><b>For seasoning:</b></i></u><br />
Cinnamon - 1stick<u><i><b><br />
</b></i></u><br />
Saunf - 1/2 teaspoon<br />
cloves -2<br />
<u><i><b><br />
</b></i></u><br />
<u><i><b>To coarsely grind:</b></i></u><br />
peppercorns - 1 1/2tablespoon<br />
Cumin seeds/jeera - 1/2 tablespoon<br />
Green Chilli - 2<br />
<br />
<u><i><b>Method:</b></i></u><br />
1.In a pressure pan,heat oil,add ingredients given in 'for seasoning'.<br />
<br />
2.Add crushed ginger garlic,grounded mixture and fry till the ginger garlic turns color.<br />
3.now add onion,pudhina coriander leaves and fry till transparant.add tomatoes and little salt and fry till the tomatoes turn mashy and oil seperates.<br />
4.put in washed mutton pieces and turmeric powder.fry till mutton leaves water.<br />
5.Now add required water,check salt and close with the lid.put it in simmer and cook till 3whistles.<br />
6.Open the lid when the pressure is released.Strain the contents with a soup strainer.<br />
7.Garnish with coriander leaves and serve hot with a starter.Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-46627266716610127642011-01-10T03:43:00.000-05:002011-01-10T03:43:11.279-05:00Brinjal FrittersIt was a cold winter evening and my toungue was tickling to have something hot and crispy.When my brother searched the fridge,he found a bottle of hummus which i made for kati roll the previous evening.well the dip is ready...Wat about the crunchiesss he asked...yeahhh...found out...a big Brinjal...why dont you make some frittersss he said....Voila!! that evening was wonderful.......But how come without a fight for the fritters... after all we are cats and dogs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_EosO2d3aJ3E/TSrGTTa2VDI/AAAAAAAAAJE/1aIQhePgCdg/s1600/DSCN0872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_EosO2d3aJ3E/TSrGTTa2VDI/AAAAAAAAAJE/1aIQhePgCdg/s320/DSCN0872.jpg" width="320" /></a></div><br />
<u><i><b>Ingredients:</b></i></u><br />
Big Brinjal - 1<br />
Red Chilli Powder - 2tablespoon<br />
Gram Flour - 2cups<br />
Rice Flour - 1tablespoon<br />
Salt Required<br />
Ginger Garlic Paste - 1tablespoon<br />
Oil to deep fry.<br />
<br />
<u><i><b>Method:</b></i></u><br />
1.Wash the big brinjal thoroughly.Cut into round pieces and again cut the round pieces into 1inch cubes.<br />
2.In a bowl,prepare a batter with gram flour,rice flour,salt,chilli powder,ginger garlic paste.<br />
3.In a pan,heat oil for deep frying.Once the oil is hot,Dip the brinjal pieces in batter and deep fry till golden brown.<br />
4.Serve hot with Hummus or green chutney or ketchup.<br />
5.You can also roll it in chappati with onion and hummus with a gentle sprinkle of chat powder.Yummmmm......Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com0tag:blogger.com,1999:blog-2153455180507409780.post-13102659537049641112011-01-09T07:03:00.000-05:002011-01-09T07:03:27.513-05:00Mutton pepper fry<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_EosO2d3aJ3E/TSmj-N9l_7I/AAAAAAAAAJA/N_HLs9NXJ6M/s1600/DSCN0878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_EosO2d3aJ3E/TSmj-N9l_7I/AAAAAAAAAJA/N_HLs9NXJ6M/s320/DSCN0878.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><u><i><b>Ingredients:</b></i></u><br />
Mutton - 1/2 kg<br />
Onion - 2<br />
Tomatoes - 1<br />
Ginger Garlic Paste - 1teaspoon<br />
Pepper Powder- 1tablespoon<br />
Jeera powder - 1teaspoon <br />
Coriander Powder - 11/2teaspoon<br />
Red chilli powder - 11/2teaspoon<br />
Turmeric Powder - 1teaspoon<br />
Oil - required<br />
Salt for taste<br />
<br />
<u><i><b>For Seasoning:</b></i></u><br />
Cinnamon - 1stick<br />
Cardamom - 2pods<br />
curry leaves - a handful<br />
Saunf - 1teaspoon<br />
<br />
<u><i><b>Method:</b></i></u><br />
1.In a pressure pan,add mutton,chilli powder,coriander powder,salt,turmeric powder and ginger garlic paste and pressure cook for three whistles.<br />
2.in a seperate pan,add ingredients for seasoning,fry onions and tomatoes till done.<br />
3.Add the mutton mixture and fry till the water gets evaporated.add pepper powder and fry for five minutes<br />
4.Serve hot.Priyadarshini Krishnakumarhttp://www.blogger.com/profile/00230181928871496091noreply@blogger.com1