tag:blogger.com,1999:blog-19993611307762042652024-03-13T15:11:35.722-07:00Ur Expert to Good Foods & HealthAnonymoushttp://www.blogger.com/profile/00093598415632964609noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-1999361130776204265.post-43207599546166286062012-07-13T21:06:00.002-07:002012-07-13T21:06:51.694-07:00Sooji Gothambu Payasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-olzvu2a6DXw/UADvty-D8II/AAAAAAAAAO0/g3eZLOw35GU/s1600/gothambu-payasam-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-olzvu2a6DXw/UADvty-D8II/AAAAAAAAAO0/g3eZLOw35GU/s320/gothambu-payasam-3.jpg" width="320" /></a></div>
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Ingredients</h3>
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<span style="background-color: white;">Gothambu Nurukku- 1 1/2 cup</span></div>
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<span style="background-color: white;">Grated coconut-of 5</span></div>
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<span style="background-color: white;">Jagerry -less than 1/2 kg</span></div>
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<span style="background-color: white;">Cashew nuts-50gm</span></div>
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<span style="background-color: white;">Thega kothu-handful</span></div>
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<span style="background-color: white;">Salt-one pinch</span></div>
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<span style="background-color: white;">Water-3 L</span></div>
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<span style="background-color: white;">Ghee-2 tbsp</span></div>
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Preparation</h3>
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<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">Take 3 types of coconut milk from 5 coconut .1 1/2 cup of onnam palu(first extract),4 cup of randam palu and 4 cup of moonam palu and keep aside.</span></span></div>
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<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">Wash the wheat thoroughly and cook by adding 3 lit of water .</span></span></div>
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<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">In cooker 5-6 whistle is enough</span></span></div>
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<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">When done strain and pour some more hot water to the cooked rice and drain well .</span></span></div>
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<a href="http://3.bp.blogspot.com/-3DDtCeBWokQ/UADwHw_5YhI/AAAAAAAAAO8/61zqTE5PdAc/s1600/gothambu-payasam-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-3DDtCeBWokQ/UADwHw_5YhI/AAAAAAAAAO8/61zqTE5PdAc/s320/gothambu-payasam-4.jpg" width="320" /></a></div>
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switch on the fire.</div>
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To the cooked wheat add 3rd coconut milk and stir well in medium heat..</div>
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When it began to thick add 2nd coconut milk and melted Jagerry.Add a pinch of salt also.Stir continuously till it get thick.</div>
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Finally add onnam palu when the payasam began to thicken</div>
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Mix well and remove from the stove ..(after adding onnam palu no need to boil the payasam)</div>
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Roast coconut pieces and cashew nuts in ghee and add to the payasam ..</div>
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The amount of jagerry is depending up on ur taste ..u can increase or decrease the amount of Jagerry.</div>
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So the tasty and easy gothambu payasam is ready to serve ..</div>
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(It will become very thick when it cools ..So try to serve hot in sadya .If ur payasam became really thick then dont worry add some boiled water and mix well..check the sweetness .add more jagerry if u want ..Colour of the payasam will depend up on the colour of the jagerry u use .If u r using dark colour jagerry ,the colour will be light brown shade otherwise it will be in light yellow colour )</div>
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Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-66945856002240340542012-07-13T21:02:00.000-07:002012-07-13T21:02:03.869-07:00Semiya Payasam/Vermicelli payasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://veenajan.files.wordpress.com/2008/03/semiya.jpg" style="background-color: white; outline: 0px;" title="semiya.jpg"><span style="color: black;"><img alt="csc_0063" class="alignnone size-full wp-image-1281" scale="0" src="http://curryworld.files.wordpress.com/2008/03/csc_0063.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="csc_0063" /></span></a></div>
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<strong style="background-color: white;">Ingredients</strong></div>
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<span style="background-color: white;">Vermicelli – 100 gm..</span></div>
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<span style="background-color: white;">Ghee-2tsp</span></div>
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<span style="background-color: white;">Sugar -according to ur taste</span></div>
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<span style="background-color: white;">Cashew nuts-handful</span></div>
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<span style="background-color: white;">Fresh milk-1 lit</span></div>
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<span style="background-color: white;">Water-1/2 lit</span></div>
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<span style="background-color: white;">Raisins-10</span></div>
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<span style="background-color: white;"><img alt="dsc_03821" class="alignnone size-full wp-image-1283" scale="0" src="http://curryworld.files.wordpress.com/2008/03/dsc_03821.jpg?w=627" style="height: auto; max-width: 627px; width: auto;" title="dsc_03821" /></span></div>
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<strong style="background-color: white;">Method</strong></div>
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<span style="background-color: white;">Heat a pan and add ghee ..Then add vermicelli and fry it till light brown..(don`t fry too much )..In between boil 1/2 lit water …When the vermicelli is fried then add this to the boiled water and close the pot for 2 min and cook ..Then open the lid and stir occasionally..Once the vermicelli become soft then add sugar..Stir well ..Then add milk , mix well and cook …Boil till the payasam get its consistency.. Then add fried cashew nuts ..If u want u can add powdered cardamom and raisins (fried).Then add a pinch of salt…Your payasam is ready now …Can be served hot or cold ….(When cool if the payasam seems to be too thick then u can added boiled milk .)</span></div>
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<span style="background-color: white;"><img alt="dsc_0389" class="alignnone size-full wp-image-1284" scale="0" src="http://curryworld.files.wordpress.com/2008/03/dsc_0389.jpg?w=627" style="height: auto; max-width: 627px; width: auto;" title="dsc_0389" /></span></div>
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<span style="background-color: white;">Tip</span></div>
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<span style="background-color: white;">From usual semiya payasam if u want a change u can add chopped banana(kadhali pazham or robust)…That will make the payasam more tastier..</span></div>
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Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-67224802728551132332012-07-13T21:01:00.001-07:002012-07-13T21:01:16.251-07:00Pineapple Payasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: black;"><img alt="pineapple payasam" class="alignnone size-full wp-image-2039" scale="0" src="http://curryworld.files.wordpress.com/2009/05/00-029.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="pineapple payasam" /></span></div>
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<span style="background-color: white;"><strong>Ingredients</strong></span></h2>
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<span style="color: black;"><img alt="pineapple payasam" class="alignnone size-full wp-image-2042" scale="0" src="http://curryworld.files.wordpress.com/2009/05/00-031.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="pineapple payasam" /></span></div>
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<span style="background-color: white;">Pineapple-2cup</span></h4>
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<span style="background-color: white;">Sugar-1/2cup</span></h4>
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<span style="background-color: white;">Medium thick coconut milk-3cup</span></h4>
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<span style="background-color: white;">Condensed milk-1/2cup</span></h4>
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<span style="background-color: white;">Sabudana (chowari)-1/2cup</span></h4>
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<span style="background-color: white;">Salt-a pinch<br />Dried ginger powder-2 pinch</span></h4>
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<span style="background-color: white;">Cardamom powder-1/4tsp</span></h4>
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<span style="background-color: white;">Ghee-1tsp(opt)</span></h4>
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<span style="background-color: white;">Cashew nuts-10(opt)</span></h4>
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<span style="background-color: white;">Yellow colour-2tsp (mix one pinch into 2tsp of water)</span></h4>
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<span style="color: black;"><img alt="pineapple payasam" class="alignnone size-full wp-image-2040" scale="0" src="http://curryworld.files.wordpress.com/2009/05/00-030.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="pineapple payasam" /></span></div>
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<span style="background-color: white;"><strong>Method</strong></span></h2>
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<strong style="background-color: white;"><br /></strong></div>
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<span style="background-color: white;">Chop pineapple into fine pieces.</span></h4>
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<span style="background-color: white;">Cook them in 1 cup of water along with 2tbsp of sugar .</span></h4>
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<span style="background-color: white;">When cooled grind this cooked pineapple in to fine paste.</span></h4>
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<span style="background-color: white;">Take a deep bottomed pan ,add sugar to this pineapple paste and saute for 10 minutes</span></h4>
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<span style="background-color: white;">Cook sabudana in 2 cup of water (add sabudana in boiling water and cook).</span></h4>
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<span style="background-color: white;">Add cooked sabudana and yellow food colour to the pineapple paste .</span></h4>
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<span style="background-color: white;">Boil for 5 minutes.</span></h4>
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<span style="background-color: white;">Add one pinch of salt to balance the sweetness</span></h4>
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<span style="background-color: white;">Now add coconut milk to the pineapple mix and boil .Stir continuously</span></h4>
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<span style="background-color: white;">When it begin to boil add condensed milk to this (u can increase or decrease the quantity of sugar and condensed milk)</span></h4>
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<span style="background-color: white;">Switch off the gas and add the cardamom powder and ginger powder</span></h4>
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<span style="background-color: white;">Close the pan for half an hour to keep the flavour of the payasam</span></h4>
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<span style="background-color: white;">If u want u can add cashewnuts (fry them in ghee and add) and if the pine apple is not that ripe enough u can add 2 drops of pineapple essence into it .</span></h4>
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<span style="background-color: white;">So the tasty and delicious pineapple payasam is ready to serve</span></h4>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Note : If u want to bite pineapple pieces then keep aside few cooked pieces and add to the pineapple paste .</span></div>
<h4 style="clear: both; font-family: Trebuchet, arial, sans-serif; font-size: 15px; line-height: 1.2em; margin: 1.35em 0px; padding: 0px; text-align: -webkit-auto;">
<span style="color: black;"><img alt="pineapple payasam" class="alignnone size-full wp-image-2041" scale="0" src="http://curryworld.files.wordpress.com/2009/05/00-033.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="pineapple payasam" /></span></h4>
</div>
Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-47570964965742233272012-07-13T20:59:00.005-07:002012-07-13T20:59:49.053-07:00Palpayasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 style="clear: both; font-family: Trebuchet, arial, sans-serif; font-size: 19px; font-weight: normal; line-height: 1.2em; margin: 1.23em 0px; padding: 0px; text-align: -webkit-auto;">
<span style="color: black;"><img alt="palpayasam" class="alignnone size-full wp-image-1922" scale="0" src="http://curryworld.files.wordpress.com/2009/04/vishu-022.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="palpayasam" /></span></h3>
<h3 style="clear: both; font-family: Trebuchet, arial, sans-serif; font-size: 19px; font-weight: normal; line-height: 1.2em; margin: 1.23em 0px; padding: 0px; text-align: -webkit-auto;">
<strong style="background-color: white;">Ingredients</strong></h3>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Payasam rice-1/2 cup</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Milk-1 1/2 liter</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Water-5 1/2 cup</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Sugar-1 1/2cup</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Cardamom powder-1/4tsp (opt)</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Cashew nut -10 roasted(opt)</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="color: black;"><img alt="palpayasam" class="alignnone size-full wp-image-1923" scale="0" src="http://curryworld.files.wordpress.com/2009/04/vishu-023.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="palpayasam" /></span></div>
<h3 style="clear: both; font-family: Trebuchet, arial, sans-serif; font-size: 19px; font-weight: normal; line-height: 1.2em; margin: 1.23em 0px; padding: 0px; text-align: -webkit-auto;">
<strong style="background-color: white;">Method</strong></h3>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">In a deep bottomed kadai (we usually use uruli for making payasam) or in cooker add 1 1/2 Lil of milk ,2 1/2 cup of water and 1/2 cup of sugar .Cook them in a very low flame .Stir well occasionally .Cook this milk till its become 1/2lit .By that time u can see a light pink colour .Now add washed rice with 3 cup of water and 1 cup of sugar .Stir occasionally. Cook till the right consistency of ur choice .. If u want u can add cardamom powder and roasted cashew nuts ..So the tasty payasam is ready to serve(we are getting the pink shade because we are making the 11/2 lil milk to half lil by cooking it in low flame .This is the secret behind the taste also .So if u want the authentic payasam please show patience and take time and make like this ) otherwise u can try another method( If u are too busy )<br /><a href="http://curryworld.files.wordpress.com/2009/04/vishu-024.jpg"><img alt="vishu-024" class="alignnone size-full wp-image-1924" scale="0" src="http://curryworld.files.wordpress.com/2009/04/vishu-024.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="vishu-024" /></a></span></div>
<h3 style="clear: both; font-family: Trebuchet, arial, sans-serif; font-size: 19px; font-weight: normal; line-height: 1.2em; margin: 1.23em 0px; padding: 0px; text-align: -webkit-auto;">
<strong style="background-color: white;">2nd method</strong></h3>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">If u want to make this payasam in cooker ,then take one handful of rice ,1 liter of milk and 1cup of sugar ..Add everything in a cooker and cook till the first whistle comes(in very low flame ).. Remove the weight after the pressure settle down..Transfer to this delicious payasam to the serving dish .</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="color: black;"><img alt="palpayasam" class="alignnone size-full wp-image-1925" scale="0" src="http://curryworld.files.wordpress.com/2009/04/vishu-020.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="palpayasam" /></span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Click the link below to view the printable version</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<a href="http://curryworld.files.wordpress.com/2009/04/palpayasam.pdf" style="background-color: white;"><span style="color: black;">palpayasam</span></a></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Once again wishing u all a very “Happy Vishu”</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="color: black;"><img alt="vishu sadya " class="alignnone size-full wp-image-1927" scale="0" src="http://curryworld.files.wordpress.com/2009/04/avi-having-vishu-sadya-029.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" title="vishu sadya " /></span></div>
<br class="Apple-interchange-newline" /></div>
Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-62159393707365862262012-07-13T20:57:00.003-07:002012-07-13T20:57:30.105-07:00Palada -Onam Special<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: blue; font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; text-align: -webkit-auto;">Palada is my favorite payasam ..When u think of sadya first u remember about this right .. ..I think like me many of u love this delicious ,mouth watering palada payasam….There is no such big deal in making this ..So when u feel like drinking ur fav payasam try this .</span>
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<span style="background-color: white; color: blue; font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; text-align: -webkit-auto;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kMluS49XrT4/UADtTZ6gOaI/AAAAAAAAAOs/z5EiHi7igCI/s1600/palada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-kMluS49XrT4/UADtTZ6gOaI/AAAAAAAAAOs/z5EiHi7igCI/s320/palada.jpg" width="212" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: left;">
</div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Ada-200gm( small sized ada..It is available in all most all Indian stores</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Milk-3 L</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Sugar -750gm(or according to ur taste)</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Salt-one pinch</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Dry Ginger Powder(Chukku)-1/2tsp</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Cardamom powder-1/4 tsp (optional)</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Ghee-4tsp</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Water-2L</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
</div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px;">
Preparation</h3>
<div>
<br /></div>
<div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">At first pour milk to a pressure cooker and allow to boil ,stirring occasionally.</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">When started boiling close the cooker and cook the milk in very very low flame for 1hour ..</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">Then switch off the fire and let the pressure settle down.</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">Mean while boil water in a vessel and then add the ada .Cook till the ada become very soft to touch ..</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">Then remove from the fire and drain it ..Pour plenty of water on to the cooked ada ..Drain and Cool well …</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">When it done remove from the ghee and keep that aside …</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">Take a Uruli or deep bottomed nonstick kadai and heat the ghee and add the cooked ada.</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;"> Stir well for 5 min in medium heat and then add sugar (according to ut taste ) and salt …</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">Stir well for 15 to 20 minutes .</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;"><a href="http://curryworld.files.wordpress.com/2008/03/ada2.jpg" title="ada2.jpg"><img alt="ada2.jpg" scale="0" src="http://curryworld.files.wordpress.com/2008/03/ada2.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" /></a></span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">..By that time the pressure will be normal,so open the cooker ..</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">Now u can see the milk to be in pale pink color..So add the milk to the ada and mix well .</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">At this point u can see the ada lumps in the milk..</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">So using a two spatulas slowly press the ada lumps so that it will be separated from each other ..</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">Then turn on the gas and stir .Stir the payasam till the palada reduced to about 2 1/2 L.</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">(.Have to stir min half an hour) … ..Don`t make it very thick ..Make medium consistency payasam .</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">It is tastier than thick payasam (anyway that depends up on ur taste)…</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">So when the exact consistency reaches then add the powders .</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">Strain the ginger powder and cardamom powder to 1/4 cup of payasam and mix well ..</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">Then add this mix to thw payasam and stir well ….Close the kadai for 5 minutes</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">So ur delicious palada pradhaman is ready</span></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
</div>
<h3 style="clear: both; font-size: 19px; font-weight: normal; line-height: 1.2em; margin: 1.23em 0px; padding: 0px;">
<span style="background-color: white;"><strong>Note</strong></span></h3>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px;">
<span style="background-color: white;">The benefit of cooking in the pressure cooker is that we can save time with out stirring all the time..And because of that only u are getting that pink shade ..</span></div>
</div>
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<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;"><br /></span></div>
</div>
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<span style="background-color: white; color: blue; font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; text-align: -webkit-auto;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-89138713322358737802012-07-13T20:52:00.000-07:002012-07-13T20:52:02.863-07:00Mambazha Payasam /Mango Payasam<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/-2EtrOL_ipY4/UADsbgSxfyI/AAAAAAAAAOk/EYA4NJyB_Hg/s1600/dsc_0465.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-2EtrOL_ipY4/UADsbgSxfyI/AAAAAAAAAOk/EYA4NJyB_Hg/s320/dsc_0465.jpg" width="212" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
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<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Ingredients</span></h3>
<div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Ripe Mango-6 big (Preferably Alphonso )</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Grated Coconut-3</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Sago(Chowari)-100gm</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Tender coconut-1</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Jaggery-450gm</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Coconut pieces -few (opt)</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Cashew nuts-handful</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Ghee-3tbsp</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Milk(pasuvin palu)11/2cup(375ml)</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Cardamom powder-1/2tsp</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Dry ginger powder(chukku podi)-one pinch</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Salt-one pinch</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Honey-1tsp</span></div>
</div>
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<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Preparation</span></h3>
<div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">Cook sago in 5 cups of water in medium heat and keep aside .</span></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: -webkit-auto;">
<span style="background-color: white;">If u cook sago in less water it wont cook well or remain uncooked and sticky .</span></div>
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<span style="background-color: white;">Cut tender coconut into small pieces and keep aside.</span></div>
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<span style="background-color: white;">Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one .keep aside</span></div>
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<span style="background-color: white;">Wash and peel the mangoes.</span></div>
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<span style="background-color: white;">Cut into small pieces and cook.</span></div>
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<span style="background-color: white;">If u are using a cooker then 2 whistle is enough .</span></div>
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<span style="background-color: white;">Open the cooker after 15 minutes .</span></div>
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<span style="background-color: white;">When cool grind this cooked manago into fine paste .</span></div>
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<span style="background-color: white;">In a heavy bottomed kadai melt jaggery .</span></div>
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<span style="background-color: white;">Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate.</span></div>
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<span style="background-color: white;">From 3 grated coconut take 1 cup of thick coconut milk (onnam palu),2 cup of semi thick coconut milk(randam palu) and 3 cup of thin coconut milk(moonam palu)</span></div>
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<span style="background-color: white;">Add the very thin coconut milk to the thick mango jaggery and mix well .</span></div>
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<span style="background-color: white;">Now using strainer strain the mix and pour to the kadai again .</span></div>
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<span style="background-color: white;">Stir well until the bubbles come .</span></div>
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<span style="background-color: white;">Add ghee and stir well.</span></div>
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<span style="background-color: white;">Now add cardamom powder and ginger powder to the milk and mix well</span></div>
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<span style="background-color: white;">Add this milk to the kadai and mix well ..Let it boil for 10 minutes in medium flame</span></div>
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<span style="background-color: white;">Then add the cooked sago and tender coconut to the mango mix and stir well ..</span></div>
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<span style="background-color: white;">Stir continuously till the mix turns thick .</span></div>
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<span style="background-color: white;">Then add 2nd coconut milk and stir</span></div>
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<span style="background-color: white;">Now add pinch of salt to adjust the sweetness ..Mix well..</span></div>
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<span style="background-color: white;">Finally its time to add thick coconut milk .Add roasted coconut and cashew nuts too..</span></div>
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<span style="background-color: white;">Mix well ..Finally add 1tsp of honey into the payasam .Don`t mix for one minute ,then mix well..Close the kadai for 5 minutes.</span></div>
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<span style="background-color: white;">So the lovely payasam is ready to serve ..Its better to serve cool than hot ..</span></div>
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<span style="background-color: white;">So enjoy ur payasam</span></div>
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Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-72401949210248892782012-07-13T20:48:00.000-07:002012-07-13T20:48:10.000-07:00Kadala Parippu Pradhaman<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: purple;">Pradhaman is a sweet dish in the form of a thick liquid. It is made with white sugar or jaggery to which milk or coconut milk is added and cooked for a long time. [Courtesy :<a href="http://en.wikipedia.org/wiki/Sadhya" style="color: #cccfd7;">WikiPedia</a>]<br />Pradhaman is of various types, Jackfruit Pradhaman (chakka pradhaman), aval Pradhaman, Parippu Pradhaman, Palada Pradhaman (Ada Pradhaman) etc..</span></h4>
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<a href="http://curryworld.files.wordpress.com/2008/09/kadala-parippu.jpg" style="background-color: white; color: #cccfd7;"><img alt="" class="alignnone size-full wp-image-213" scale="0" src="http://curryworld.files.wordpress.com/2008/09/kadala-parippu.jpg?w=627" style="border-width: 0px; height: auto; max-width: 627px; width: auto;" /></a></h2>
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<strong><span style="background-color: white; color: #3366ff;">Kadala Parippu prathaman is one of the delicious payasam of kerala ..U can try this for onam sadya …Surely u will like this …So try this let me know the result …</span></strong></h4>
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<span style="background-color: white;"><span style="color: purple;">Ingredients</span></span></h2>
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<a href="http://curryworld.files.wordpress.com/2008/09/kadala-parippu.jpg" style="background-color: white; color: #cccfd7;"><br /></a></h2>
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<span style="background-color: white; color: #ff9900;">Chana Dal/Kadala parippu-250gm (cooked )</span></h4>
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<span style="background-color: white; color: #ff9900;">Jaggery -600gm(melted and strained )</span></h4>
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<span style="background-color: white; color: #ff9900;">Sago(chauvary)-50gm(cooked)</span></h4>
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<span style="background-color: white; color: #ff9900;">Cashew nuts-50gm</span></h4>
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<span style="background-color: white; color: #ff9900;">Coconut(nalikera kothu)-1/2 cup( small pieces)</span></h4>
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<span style="background-color: white; color: #ff9900;">Cardamom powder-1/2tsp</span></h4>
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<span style="background-color: white; color: #ff9900;">Very thin coconut Milk -3cup</span></h4>
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<span style="background-color: white; color: #ff9900;">Thin coconut milk-2cup</span></h4>
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<span style="background-color: white; color: #ff9900;">Thick coconut milk-1cup</span></h4>
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<span style="background-color: white; color: #ff9900;">Ghee-50gm</span></h4>
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<span style="background-color: white; color: #ff9900;">Dried Ginger powder(chukku)-1/2tsp</span></h4>
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<span style="background-color: white; color: #ffcc00;">Method</span></h2>
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<strong><span style="background-color: white; color: #33cccc;">1st step</span></strong></h3>
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<span style="background-color: white; color: #ff9900;">At first wash the chana dal properly and soak overnight or 5-6 hours ..</span></h4>
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<span style="background-color: white; color: #ff9900;">Then add enough water in a pressure cooker and cook well.</span></h4>
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<span style="background-color: white; color: #ff9900;">Mostly 4-5 whistle is enough.Now cook sogo and keep aside ..</span></h4>
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<span style="background-color: white; color: #ff9900;">Take 4 coconut and grate them ..</span></h4>
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<span style="background-color: white; color: #ff9900;">Now add 2 cup of water into the grated coconut and grind well in a mixer …</span></h4>
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<span style="background-color: white; color: #ff9900;">Squeeze thick milk from it ..</span></h4>
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<span style="background-color: white; color: #ff9900;">Now add 2 glass of water and grind it again and take the thin milk …</span></h4>
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<span style="background-color: white; color: #ff9900;">Finally add some more water and take very thin milk …</span></h4>
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<span style="background-color: white; color: #ff9900;">Keep all the 3 milk separately. Now heat 1/2cup of water and melt jaggery.</span></h4>
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<span style="background-color: white; color: #ff9900;">When done strain it and keep aside..</span></h4>
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<span style="background-color: white; color: #ff9900;">Now fry the cashew nuts and coconut separately ,drain them and keep aside.</span></h4>
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<span style="background-color: white; color: #33cccc;">2nd step</span></h4>
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<span style="background-color: white;"><span style="color: #0c343d;">Now take a thick bottomed kadai or uruli and heat ghee …</span></span></h4>
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<span style="background-color: white;"><span style="color: #0c343d;">Before that, mash 3/4th of the cooked chena dal with a spatula and leave the remaining as the same ..</span></span></h4>
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<span style="background-color: white;"><span style="color: #0c343d;">Now add this dal to the kadai and saute for 5 minutes ..Now add jaggery ,mix well with the dal ,stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan …When it become thick add the thinner milk and cooked sogo and cook..Don`t forget to stir ..When it began to thicken then add the 2nd milk and cook …</span></span></h4>
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<span style="background-color: white;"><span style="color: #0c343d;">When that also began to thicken now add the last thick milk(onnam palu) and stir well for 1 minute(don`t boil )..</span></span></h4>
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<span style="background-color: white;"><span style="color: #0c343d;">Now add dried ginger powder and cardamom powder and stir well…</span></span></h4>
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<span style="background-color: white;"><span style="color: #0c343d;">Remove the payasam from the fire and keep on stirring for some time (2-3minutes).</span></span></h4>
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<span style="background-color: white;"><span style="color: #0c343d;">Now add the fried coconut and cashewnuts..</span></span></h4>
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<span style="background-color: white;"><span style="color: #0c343d;">So ur delicious parippu prathaman is ready to serve …(The amount of jaggery can be vary according to ur taste )</span></span></h4>
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<strong><span style="background-color: white; color: magenta;">U can use moong dal/ green gram instead of chena dal and make pradhaman ..</span></strong></h4>
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Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-64750588378307292232012-07-13T20:13:00.004-07:002012-07-13T20:13:35.529-07:00Ada Pradhaman-Onam Special<div dir="ltr" style="text-align: left;" trbidi="on">
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_00262.jpg?w=627" />
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The actual showing everyone`s favorite Ada Pradhaman …Dedicating to any or all my buddies who's waiting for to celebrate Onam …Hope u all will enjoy this but going to do this ….Hope u will tell me the end result ..<br />
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<img src="http://curryworld.files.wordpress.com/2008/09/dsc_00272.jpg?w=627" />
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Ingredients</h3>
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Ada -1 packet (200gm)</div>
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Sago(sabudana/chauwari)-1/4cup(optional)</div>
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1st extract of Coconut milk-3cup</div>
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2nd extract of coconut milk-3cup</div>
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3rd extract of coconut milk-4cup</div>
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Jaggery-400gm</div>
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Cashew nuts-100gm</div>
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Coconut pieces-few(cut in to small pieces)</div>
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Dried ginger powder-1tsp</div>
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Salt-one pinch</div>
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Ghee-50gm</div>
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Cardamom powder-1/4tsp</div>
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<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Preparation</h3>
</div>
<div>
<span style="font-size: large;"><b>1st step</b></span></div>
<div>
Grate 4 coconut and grind it in a mixer adding 2 cup of water and extract the first milk ….U will get 3 glass of thick milk(1st extract)..Then add 3 glass of water to the ground coconut and grind again and extract 3 cup of milk (2nd extract)..Now add 4 glass of water and grind it again and extract 4 cup of milk ( 3rd extract) ..Keep all the milk aside …</div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_00041.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
Now boil 1/2 cup of water and add jaggery ..keep on stirring till it is fully melted ..Then strain it and keep aside </div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0011-12.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
<span style="font-size: large;"><b>2nd step</b></span></div>
<div>
<span style="font-size: large;"><b><br /></b></span></div>
<div>
Add ada in 4 glass of boiling water and cook well. (If the ada is long in size cut into pieces by hand).Once it become very soft remove from the fire and drain them ..If u feel the ada to be sticky then pour one cup of cold water on the ada and drain …</div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_00024.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
Now cook the sago(chauwari) in 3 glass of water …When done it will appear to be transparent and soft …So keep that also aside… (optional) .U can make ada pradhaman with out sago.</div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0009-13.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
Fry coconut ,cashews in 1 tbsp of ghee and keep it aside( fry them separately) .</div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_00062.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">3rd step</span></b></div>
<div>
<b><span style="font-size: large;"><br /></span></b></div>
<div>
Heat a thick deep bottomed pan or uruli and add melted jaggery ..Now add the cooked ada and sago together in to the jaggery and stir well .(Sometime u will find the ada to be hard and sticky ,don`t worry it will get separate and become soft while stirring ) ..Stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan.</div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0014-11.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
<div>
Now add 50 gm of ghee in to it and stir well.</div>
<div>
<br /></div>
<div>
Then add the 3rd milk and mix well it till boils..Cook till it becomes thick .Add one pinch of salt .When it become thick, add the 2nd milk and stir well until it become thick again..</div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_00181.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
Now add the 1st extract (very thick milk) and stir well ..Don`t boil .</div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_00211.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
Remove from the fire and add the fried cashew nuts and coconut …Add the cardamom powder and dry ginger powder and close the pan with a tight lid for 5 minutes..Mix well…So ur tasty Ada Pradhaman is ready to serve …..</div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_00251.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
<span style="color: red;">Measuring cup –</span></div>
<div>
<span style="color: red;"><br /></span></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_00161.jpg?w=300&h=201" />
</div>
<div>
<br /></div>
<div>
<span style="color: red;">Note</span></div>
<div>
<span style="color: red;"><br /></span></div>
<div>
If u feel ur pradhaman to be too thick u can dilute it by adding more thick coconut milk or drinking milk.Follow the same when u feel that the pradhaman is sweeter than ur preference.</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-40684802241296370752012-07-13T19:59:00.002-07:002012-07-13T19:59:34.385-07:00Ethakka Varuthathu/Raw Banana Chips (Upperi)<div dir="ltr" style="text-align: left;" trbidi="on">
I'm here following a lengthy break ..Could unable to update my quality recipes within the last 30 days ..But nonetheless I get a warm support from the dear readers buddies..Thanks for your ..Onam is approaching and considered restarting my blog about this auspicious occasion..Today I'm having a super simple recipe however tasty d crunchy..A Sadya cant be filled with out this ..Yea likely to present the preparation of ethakka upperi though its quite simple to create So wish my dear buddies a really very HAPPY ONAM :)<br />
<br />
<img src="http://curryworld.files.wordpress.com/2011/08/chips-3.jpg?w=627" />
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<br />
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<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div>
<div>
Raw banana -6 </div>
<div>
<br /></div>
<div>
Salt-4 tsp </div>
<div>
<br /></div>
<div>
Turmeric powder-1tsp</div>
<div>
<br /></div>
<div>
Coconut Oil-for frying</div>
</div>
<div>
</div>
<div>
<b>NOTE:</b> The banana we used to make pazhampori ..we use ripe banana for that ..here the raw one for making chips</div>
<div>
<br /></div>
<div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Preparation</h3>
</div>
<div>
<div>
Remove the outer skin of each banana .</div>
<div>
<br /></div>
<div>
Put the bananas in to turmeric water for 15 minutes.</div>
<div>
<br /></div>
<div>
Then take out the bananas and scrub the outer side and wash in cool water to remove the stickiness ..</div>
<div>
<br /></div>
<div>
Wipe them with a clean cloth and keep aside ..</div>
<div>
<br /></div>
<div>
In between dissolve salt into 1/4 cup of water and keep it aside..</div>
<div>
<br /></div>
<div>
Heat the coconut oil in high flame ..</div>
<div>
<br /></div>
<div>
When done slice each banana using a slicer directly into the oil .</div>
<div>
<br /></div>
<div>
Make sure that all the pieces are even .</div>
<div>
<br /></div>
<div>
Put one or two bananas with out overcrowding.</div>
<div>
<br /></div>
<div>
Stir occasionally to flip them and keep them from sticking ..</div>
<div>
<br /></div>
<div>
In the beginning u can see some bubbles coming ..</div>
<div>
<br /></div>
<div>
Lower the flame when the bubbles completely disappears.</div>
<div>
<br /></div>
<div>
When these chips turns little crunchy increase the flame and add 1 tsp of salt water in to the oil and stir well by standing bit far away !!!..</div>
<div>
<br /></div>
<div>
After 2 minutes or until it becomes golden yellow colour sieve them out and keep it in a flat plate lined with kitchen tissue to absorb the excess oil..</div>
<div>
<br /></div>
<div>
After some time transfer the yummy chips to a tight container ..</div>
<div>
<br /></div>
<div>
Do the same procedure with the rest of the bananas except the change in the amount of salt water ..</div>
<div>
<br /></div>
<div>
After first trip reduce the amount of salt water to 1/4 tsp as salt is already present in the oil..</div>
<div>
<br /></div>
<div>
Note: ( The most important part in this preparation the temperature of the oil..If the temperature of the oil is less then the chips will absorb the oil and it will be a mess and at the same time if the temperature is too high then the chips will get burn )</div>
</div>
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-67520392126187152642012-07-13T19:53:00.003-07:002012-07-13T19:53:50.695-07:00Varuthu Aracha Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
I think we all love the dishes that we make ours elf and really enjoy the process…….When i started cooking initially I was the only one who would appreciate my experimenting…..My poor parents…!!! They used to look face to face and say ..”Ha yea its good ,salt and chilly is bit high , can manage , still have to improve a lot.” .Now i know what kind of food i used to feed my parents in the name of experiments …. Dear achan and amma thanks a lot for ur support and love …<br />
<br />
Now lets come to our recipe..<br />
<br />
Sambar is the king of a vegetarian sadya ..Especially varuthu aracha sambar .. ..I think some secret is there behind the taste of that sambar we used to have in sadya .That smell and taste ,my God…I am drooling over here .. ..Many times i tried to make varutha aracha sambar ,but never succeeded …. ..But this time i thank my stars , it came out well ,though not as to the perfection of a sadya sambar .. but i was not bad either .. Its a long process compared to usual sambar ,but the ultimate result is worth doing the whole thing….So here comes the recipe..<br />
<br />
<br />
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_ejTZv55Wyc/UADetDapRXI/AAAAAAAAAOY/f1qcX3D-D4w/s1600/new-pics-045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-_ejTZv55Wyc/UADetDapRXI/AAAAAAAAAOY/f1qcX3D-D4w/s320/new-pics-045.jpg" width="320" /></a></div>
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</div>
<div class="separator" style="clear: both;">
Vegetables of ur choice -2cup</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Coriander seeds-4tsp</div>
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<br /></div>
<div class="separator" style="clear: both;">
Fenugreek seeds-1/4tsp</div>
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<br /></div>
<div class="separator" style="clear: both;">
Urad dal-1tbsp</div>
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<br /></div>
<div class="separator" style="clear: both;">
Chana dal-1tbsp</div>
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<br /></div>
<div class="separator" style="clear: both;">
Asafodia powder-one pinch</div>
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<br /></div>
<div class="separator" style="clear: both;">
Dry red chilly-15 (depends up on ur taste,u can add or less the spice )</div>
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<br /></div>
<div class="separator" style="clear: both;">
Grated coconut-1/2 of 1</div>
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<br /></div>
<div class="separator" style="clear: both;">
Garlic-2 cloves</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Green chilly-2</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Curry leaves-1 string</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Tamarind-lemon sized</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Tomato-2(cut into big pieces)</div>
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<br /></div>
<div class="separator" style="clear: both;">
Turmeric powder-1/2tsp</div>
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<br /></div>
<div class="separator" style="clear: both;">
Sambar Dal-1/2cup</div>
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<br /></div>
<div class="separator" style="clear: both;">
Salt – to taste</div>
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<br /></div>
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</div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Seasoning</h3>
<div>
<div>
Coconut Oil-2tbsp</div>
<div>
<br /></div>
<div>
Dry red chilly-2</div>
<div>
<br /></div>
<div>
Mustard seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Fenugreek seeds-10</div>
<div>
<br /></div>
<div>
Curry leaves-1 string</div>
<div>
<br /></div>
<div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Preparation</h3>
</div>
</div>
<div>
<div>
Pressure cook the dal by adding 1/4tsp turmeric powder ,1tsp coconut oil ,1cup water and salt(2whistle is enough)</div>
<div>
<br /></div>
<div>
Open the cooker when the pressure settle down..Keep it aside</div>
<div>
<br /></div>
<div>
In a kadai add 2cups of wter and cook it also .When cool strain it and keep that aside.</div>
<div>
<br /></div>
<div>
In a pan add coconut,coriander seeds,dry red chilly ,green chilly ,fenugreek seeds,chena dal,urad dal ,curry leaves and garlic .Roast these mixture till the coconut get brown in colour and all the dals become crisp …By that time a nice aroma will spread all over the house ..When done remove from the fire and allow to cool..</div>
</div>
<div>
<br /></div>
<div>
<img alt="new-pics-035" src="http://curryworld.files.wordpress.com/2009/02/new-pics-035.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
<div>
When cool grind this to a fine paste by adding water little by little .</div>
<div>
<br /></div>
<div>
Wash the cut vegetables and drain them ..In a pan add 2tsb of oil and add these vegetables ..Saute them for 2 minutes ..</div>
<div>
<br /></div>
<div>
In a deep bottomed kadai heat coconut oil and splutter mustard seeds ,dry red chilly ,fenugreek seeds and curry leaves one by one .Now add the saute vegetables and tamarind water ..Bring to a boil .Then add the ground paste,3 cup of water and 1/4tsp of turmeric powder .Boil well .Now add the cooked dal ,tomatoes and salt ..Again allow to boil and now close the kadai and cook the vegetables in a low flame .</div>
<div>
<br /></div>
<div>
When done check the sambar ..If the sambar is too thick u can add water and boil well ..Add salt if needed ..Finally add curry leaves ,sprinkle asafotida powder and remove from fire ..So the tasty sambar is ready to serve ….Serve with rice …</div>
</div>
<br />
<br />
<div>
<br /></div>
<br />
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-45269081610287846492012-07-07T12:30:00.002-07:002012-07-07T12:30:21.965-07:00Ulli Sambar/Small Onion Sambar<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/-iYY1D2SaZ9g/T_iN2JncFPI/AAAAAAAAAOA/7KHFNaQNeu0/s1600/ulli-sambar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-iYY1D2SaZ9g/T_iN2JncFPI/AAAAAAAAAOA/7KHFNaQNeu0/s320/ulli-sambar.jpg" width="320" /></a></div>
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<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div>
<div>
Small Onions-1 + 1/2 cup</div>
<div>
<br /></div>
<div>
Toor dal-1/2cup</div>
<div>
<br /></div>
<div>
Turmeric powder-1tsp</div>
<div>
<br /></div>
<div>
Dry red chilly-4</div>
<div>
<br /></div>
<div>
Chana dal-1 1/2tbsp</div>
<div>
<br /></div>
<div>
Coriander seeds-1 1/2tbsp</div>
<div>
<br /></div>
<div>
Fenugreek seeds-1tsp</div>
<div>
<br /></div>
<div>
Mustard seeds-1tsp</div>
<div>
<br /></div>
<div>
Cumin seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Asafoetida-1/4tsp</div>
<div>
<br /></div>
<div>
Urad dal-1/4tsp</div>
<div>
<br /></div>
<div>
Curry leaves-2 strings</div>
<div>
<br /></div>
<div>
Salt-to taste</div>
<div>
<br /></div>
<div>
Grated Jagerry- 1 tsp</div>
<div>
<br /></div>
<div>
Oil-2tbsp</div>
<div>
<br /></div>
<div>
Tomato-3(chopped)</div>
<div>
<br /></div>
<div>
Tamarind- gooseberry size</div>
<div>
<br /></div>
<div>
Water-</div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-10BBFshGgQQ/T_iOI0fen7I/AAAAAAAAAOI/dDxFyt1gcWc/s1600/ulli-sambar3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-10BBFshGgQQ/T_iOI0fen7I/AAAAAAAAAOI/dDxFyt1gcWc/s320/ulli-sambar3.jpg" width="320" /></a></div>
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Preparation</h3>
<div>
<br /></div>
<br />
<div>
<div>
Pressure cook dal along with pinch of turmeric powder and salt .</div>
<div>
<br /></div>
<div>
Keep aside .</div>
<div>
<br /></div>
<div>
Soak the tamarind in hot water for 10 minutes and strain the juice and keep aside .</div>
<div>
<br /></div>
<div>
Dry roast chana dal,corinader seeds,fenugreek seeds and dry red chilly separately .</div>
<div>
<br /></div>
<div>
After 5 minuted grind these roasted items into fine powder.Keep aside .</div>
<div>
<br /></div>
<div>
Heat oil in a kadai and saute the cleaned small onions in medium flame .Saute till the onions become translucent .</div>
<div>
<br /></div>
<div>
Now add chopped tomatoes and cook well .To this add salt,hing powder,1 string of curry leaves ,turmeric powder and tamarind water and 1/2 cup water.</div>
<div>
<br /></div>
<div>
Let it boil for 10 minutes in medium flame .</div>
<div>
<br /></div>
<div>
Now add cooked dal ,jagerry and masala powder .</div>
<div>
<br /></div>
<div>
Mix well ..(take 1/4 cup of water and mix the masala powder well with a spoon and then add this to the curry to avoid lumps).</div>
<div>
<br /></div>
<div>
Now add enough water ,the sambar will thicken after it cools down ..so add water according to ur consistency ..</div>
<div>
<br /></div>
<div>
Let the sambar to boil for 15 minutes in low flame .</div>
<div>
<br /></div>
<div>
Now season it with by adding coconut oil into a hot pan .</div>
<div>
<br /></div>
<div>
Now add mustard seeds ,urad dal,dry red chilly slits,fenugreek seeds(one pinch),cumin seeds and curry leaves in the following order .</div>
<div>
<br /></div>
<div>
Add this to the boiling sambar and close the kadai for few minutes .</div>
<div>
<br /></div>
<div>
Check the salt ..Use the sambar after cooling down ..U can serve it with rice,dosa,idly ,poori or food of ur choice ..</div>
<div>
<br /></div>
<div>
It will taste more good in the next day ..So I used to cook the sambar one day b4 I serve .</div>
</div>
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-44661378000268709142012-07-07T12:27:00.002-07:002012-07-07T12:27:14.901-07:00Ulli Theeyal<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<h2 class="entry-title" style="clear: both; color: #bfc3cf; font-family: Trebuchet, arial, sans-serif; font-size: 25px; font-weight: normal; line-height: 30px; margin: 0px; padding: 0px; text-align: -webkit-auto;">
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0021-2.jpg?w=627" />
</h2>
<div>
<br /></div>
<div>
<div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
</div>
<div>
<br /></div>
<div>
Shallots (Small onion)- 200gms</div>
<div>
<br /></div>
<div>
Red chilly – 5-6nos</div>
</div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0001-4.jpg?w=300&h=214" />
</div>
<div>
<br /></div>
<div>
Grated coconut – 1\2</div>
<div>
<span style="background-color: white;">Coriander seeds – 11/2tbsp</span></div>
<div>
<br /></div>
<div>
Turmeric powder – 1\4 tsp</div>
<div>
<br /></div>
<div>
Tamarind – 1 small lemon size</div>
<div>
<br /></div>
<div>
Coconut oil – 2 table spoon</div>
<div>
<br /></div>
<div>
Mustard seeds-1/2tsp</div>
<div>
<br /></div>
<div>
Curry leaves-1 string</div>
<div>
<br /></div>
<div>
Salt -to taste</div>
<div>
<br /></div>
<div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Preparation</h3>
</div>
<div>
Cut onion lengthwise into thin pieces.</div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0003-4.jpg?w=627" />
</div>
<div>
<div>
Fry red chilly,coriander seeds ,coconut and turmeric powder till it become brown in colour.</div>
<div>
<br /></div>
<div>
Grind it into a fine smooth paste.</div>
</div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0007-3.jpg?w=300&h=201" />
</div>
<div>
<br /></div>
<div>
<div>
Heat oil in a pan or kadai</div>
<div>
<br /></div>
<div>
Splutter mustard seeds,add curry leaves,onion and saute.</div>
<div>
<br /></div>
<div>
Saute the onion till it light brown..</div>
</div>
<div>
<br /></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0006-5.jpg?w=300&h=201" />
</div>
<div>
<br /></div>
<div>
Add the tamarind water to it and cook for 5 minutes by stirring occasionally.</div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0008-2.jpg?w=300&h=201" />
</div>
<div>
<br /></div>
<div>
<div>
Add the ground paste to it with 3-4 cups water.</div>
<div>
<br /></div>
<div>
Now add salt and stir well..</div>
<div>
<br /></div>
<div>
Boil till the gravy thickens ..</div>
</div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0020-1.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
<div>
<span style="font-size: large;"><b>Note</b></span></div>
<div>
<br /></div>
<div>
We used to grind coconut in ammi kallu wih out adding water ..So that oils comes from it..D it will add taste to the theeyal..If u got ammikallu grind the masala with that …</div>
</div>
<div>
<br /></div>
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-49344455473379670922012-07-07T12:21:00.003-07:002012-07-07T12:21:22.334-07:00Simple Pulisserry/Kachiya Moru<div dir="ltr" style="text-align: left;" trbidi="on">
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0037.jpg?w=627" />
<br />
<br />
<br />
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div>
<div>
Thick butter milk or curd -1lit</div>
<div>
<br /></div>
<div>
Salt-to taste</div>
<div>
<br /></div>
<div>
<span style="font-size: large;">For grinding</span></div>
</div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0033.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
<div>
Grated Coconut -1/2cup</div>
<div>
<br /></div>
<div>
Garlic flakes-3</div>
<div>
<br /></div>
<div>
Cumin -1/2tsp</div>
<div>
<br /></div>
<div>
Turmeric powder-1/4tsp</div>
<div>
Green chilly-2</div>
<div>
<br /></div>
<div>
<span style="font-size: large;">For Seasoning</span></div>
</div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0035.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
<div>
Coconut oil-1tbsp</div>
<div>
Mustard seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Chopped small onion-3</div>
<div>
<br /></div>
<div>
Dry red chilly-2</div>
<div>
<br /></div>
<div>
Ginger-very small piece(opt)</div>
<div>
<br /></div>
<div>
Fenu greek seeds-10</div>
<div>
<br /></div>
<div>
Curry leaves-1 string</div>
</div>
<div>
<br /></div>
<div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Preparation</h3>
</div>
<div>
<img src="http://curryworld.files.wordpress.com/2008/09/dsc_0041.jpg?w=627" />
</div>
<div>
<br /></div>
<div>
<div>
Grind coconut,garlic,cumin,turmeric powder and green chilly into a veryfine paste.</div>
<div>
<br /></div>
<div>
Mix the paste with buttermilk and add salt.</div>
<div>
<br /></div>
<div>
Keep on low fire by stirring till it is fairly warm-never let to boil</div>
<div>
<br /></div>
<div>
Heat coconut oil n a pan and splutter mustard seeds .Add chopped small onion and ginger.When brown add fenu greek ,red chilly and curry leaves. ..Pour this to the moru curry .</div>
</div>
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-67125399968651028052012-07-07T12:17:00.001-07:002012-07-07T12:17:02.436-07:00Easy Mango Pickle/Manga Achar<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6IQD8xGxSZw/T_iKF2Te8_I/AAAAAAAAANs/aUtNrNrDLS0/s1600/achar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="http://1.bp.blogspot.com/-6IQD8xGxSZw/T_iKF2Te8_I/AAAAAAAAANs/aUtNrNrDLS0/s320/achar.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<div>
Raw mango-6</div>
<div>
Chilly Powder-3tbsp</div>
<div>
Turmeric powder-1tsp</div>
<div>
Mustard -1tsp</div>
<div>
Asafoetida powder(kayam)-1/4tsp</div>
<div>
Fenugreek Powder(uluva)-1/4tsp</div>
<div>
Salt-needed</div>
<div>
Sugar-1/2tsp</div>
<div>
Sesame Oil/nallenna-5tbsp</div>
<div>
Vinegar-more than 1/4 cup</div>
<div>
Garlic-10 pods(julienned)</div>
<div>
Green chilly-4(minced)</div>
<div>
Curry leaves-2 springs</div>
<div>
Split mustard seeds(kaduku parippu)-1/2tsp</div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MpsmvitHiiU/T_iK-leL_GI/AAAAAAAAAN0/_3wkp1nYGew/s1600/dsc_0445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-MpsmvitHiiU/T_iK-leL_GI/AAAAAAAAAN0/_3wkp1nYGew/s320/dsc_0445.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Preparation</h3>
<div>
<div>
Choose good raw mangoes.</div>
<div>
Wash well and cut into small pieces.</div>
<div>
To this add 2tbsp of salt and mix well with hand.</div>
<div>
Keep aside for 2-3 hours</div>
</div>
<div>
<div>
In a kadai heat oil,splutter mustard seeds ,then throw in curry leaves ,garlic and green chillies.</div>
<div>
Fry them for few seconds .Remove the kadai from fire for few seconds.</div>
<div>
To this add chilly powder,turmeric powder ,asafoetida powder and fenugreek powder .Mix well .</div>
<div>
Now in low flame saute till the raw smell goes.</div>
<div>
Very careful while doing this ,don’t burn the powders .</div>
<div>
Now add the manago pieces ,sugar and split mustard seeds .Mix well ..</div>
<div>
Check the salt.Cook for 2 minutes .</div>
<div>
Finally add vinegar (add the vinegar depending up on the quantity and quality of mangoes and preffered sourness)</div>
<div>
When cool ,store this easy hot mango pickle in a glass bottle.</div>
<div>
Close the lid tightly.</div>
</div>
<br />
<div>
<br /></div>
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-44187574158633439672012-07-07T12:08:00.003-07:002012-07-07T12:08:29.580-07:00Simple Kumbalaga Olan<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/-y7dUKdDLafo/T_iI04PHHuI/AAAAAAAAANk/21crFmLsFpo/s1600/onam-019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-y7dUKdDLafo/T_iI04PHHuI/AAAAAAAAANk/21crFmLsFpo/s320/onam-019.jpg" width="320" /></a></div>
<br />
<br />
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div>
<div>
Kumbalaga (Ash Gourd)-1cup(small pieces)</div>
<div>
<br /></div>
<div>
Thick coconut milk-1cup</div>
<div>
<br /></div>
<div>
Green chilly-2(slits)</div>
<div>
<br /></div>
<div>
curry leaves-1string</div>
<div>
<br /></div>
<div>
Salt -to taste</div>
<div>
<br /></div>
<div>
Coconut Oil-1tbsp</div>
</div>
<div>
<br /></div>
<div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Preparation</h3>
</div>
<div>
Cook kumbalaga in a pressure cooker adding green chilly,salt ,curry leaves and water.When done open the cooker and mash the cooked kambalaga well..Now add the thick coconut milk and remove from the fire ..Finely add the coconut oil and mix well and close the cooker for 1 minute ..Now transfer to a serving bowl ..Simple olan is ready…</div>
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-10581766452423085792012-07-07T12:05:00.003-07:002012-07-07T12:05:25.249-07:00Kerala Sambar<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/-E4jgJunHvKc/T_iIDHc6e_I/AAAAAAAAANc/8u0TDqtJnOo/s1600/dsc_0348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-E4jgJunHvKc/T_iIDHc6e_I/AAAAAAAAANc/8u0TDqtJnOo/s320/dsc_0348.jpg" width="320" /></a></div>
<br />
<br />
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div>
<div>
Toor dal-1/4 cup</div>
<div>
Drumsticks(Muringakkai) – 1 no(cut lenghthwise)</div>
<div>
Lady`s finger(Vendakka) – 5-6 nos (cut in 2 inch length)</div>
<div>
Potatoes(large) – 2 nos</div>
<div>
(diced into big cubes)</div>
<div>
Elephant yam(Cheana) – A medium sized piece (diced)</div>
<div>
Brinjal(Vazhuthananga) – 1 no</div>
<div>
(diced)</div>
<div>
Amarakka – 5 – 6 nos</div>
<div>
(cut them in 2 inch length)</div>
<div>
Vellarikka – 3 small pieces</div>
<div>
Onion(large) – 1 no</div>
<div>
(big thick slices)</div>
<div>
Small onions(Cheriya ulli) – A handful (each cut into halves)</div>
<div>
Tomato – 1 no</div>
<div>
(More or less vegetables can be added according to ones liking)</div>
<div>
Turmeric powder – 1/4 tsp</div>
<div>
Chilly powder-1/4tsp</div>
<div>
Coarinder powder-1/2tsp</div>
<div>
Salt – As reqd</div>
<div>
Asafoetida(kayam)-small piece</div>
<div>
Tamarind(Puli) juice -a lemon size</div>
<div>
<span style="background-color: white;">Garlic-1</span></div>
</div>
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<em style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; text-align: -webkit-auto;"><strong><span style="background-color: white; text-decoration: underline;">Seasoning</span></strong></em>
</div>
<div>
<em style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px; text-align: -webkit-auto;"><strong><span style="background-color: white; text-decoration: underline;"><br /></span></strong></em></div>
<div>
<span style="text-align: -webkit-auto;"><span style="background-color: white;"><div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px;">
Oil – 1 tbsp</div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px;">
Mustard seeds – 1 tsp</div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px;">
Dry red chillies(Kollamulaku) – 1 or 2 nos</div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px;">
Curry leaves – A few</div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px;">
fenugreek seeds-10 nos</div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px;">
<br /></div>
<div style="font-family: Trebuchet, arial, sans-serif; font-size: 14px; line-height: 21px;">
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px;">
Preparation</h3>
</div>
<div>
<div>
<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">In a frying pan add small quantity of coconut oil and add the ladies finger ,saute it well.Then add handful of small onion to it and when it become transparent add crushed garlic(1/2).Then add 1/4 chilly powder ,1/4 turmeric powder and 1/2tsp coriander powder .After that add 1 tomato (chopped) and curry leaves and close the pan with a lid and cook for 3 min..Keep that a side..</span></span></div>
<div>
<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">In a cooker add washed toor dal ,one small piece of asefotida ,half of the big onion (sliced) ,salt and water and pressure cook ..Mostly 2 whistle is enough.</span></span></div>
<div>
<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">After the pressure settles open the cooker and add all the vegetables and the masala mix ( onion – tomato mix).Now cook it again .One whistle is enough.After some time open the cooker.To that add tamarind juice ,2tsp of sambar powder and salt to taste …Let the sambar to boil for few minutes …If u want u can add coriander leaves d water according to ur consistency ..</span></span></div>
<div>
<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">Then heat a pan and add coconut oil ..Season with dry red chilly ,fenugreek seeds,mustard seeds and curry leaves..Pour this to the sambar and close it with a lid for few minutes …</span></span></div>
<div>
<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">Sambar is ready …Enjoy with rice, idly or dosa</span></span></div>
<div>
<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;"><br /></span></span></div>
<div>
<span style="font-family: Trebuchet, arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;">If u want to make ulli sambar(small onion) use the same recipe avoiding the vegetables and by adding more amount of small onion……</span></span></div>
</div>
</span></span></div>
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-18435496505512345752012-07-07T12:01:00.001-07:002012-07-07T12:01:09.947-07:00Thakkali Rasam/Tomato Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Cua7EudiPg0/T_iHM713GJI/AAAAAAAAANU/6RnopTmd0AE/s1600/may-078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-Cua7EudiPg0/T_iHM713GJI/AAAAAAAAANU/6RnopTmd0AE/s320/may-078.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div>
<div>
Tomato-3 med</div>
<div>
<br /></div>
<div>
Green chilly-2</div>
<div>
<br /></div>
<div>
Cumin seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Garlic-2pods</div>
<div>
<br /></div>
<div>
Chilly Powder-3/4tsp</div>
<div>
<br /></div>
<div>
Turmeric powder-1/4tsp</div>
<div>
<br /></div>
<div>
Pepper powder-1/4tsp</div>
<div>
<br /></div>
<div>
Asafoetida powder-less than 1/4tsp</div>
<div>
<br /></div>
<div>
Coriander leaves-1/4cup chopped</div>
<div>
<br /></div>
<div>
Salt -to taste</div>
<div>
<br /></div>
<div>
Tamarind-lemon size</div>
<div>
<br /></div>
<div>
Mustard seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Oil-2tbsp</div>
</div>
<div>
<br /></div>
<div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Preparation</h3>
</div>
<div>
<br /></div>
<br />
<br />
Heat oil in a kadai<br />
<br />
Splutter mustard seeds<br />
<br />
Add chopped tomato into this and saute .<br />
<br />
Stir well till the tomatoes are done<br />
<br />
Now add turmeric powder and chilly powder<br />
<br />
Saute until its raw smell goes<br />
<br />
Make a fine paste of garlic,green chilly and cumin seeds<br />
<br />
Add this paste to the tomato mix and saute<br />
<br />
Saute for 2-3 minutes in low flame,add salt<br />
<br />
Then add coriander leaves,pepper powder ,asafoetida powder(kayam) to this and saute<br />
<br />
If u want more garlic flavour u can add crushed garlic in this stage<br />
<br />
Finally add tamarind water and 1 cup of water(Soak tamarind in 1 cup of hot water and drain)<br />
<br />
Boil for few minutes<br />
<br />
Check the salt<br />
<br />
Remove from the fire ,add more coriander leaves and close the kadai for few minutes ..<br />
<br />
So tomato rasam is ready to serve<br />
<br />
Serve with hot white rice and poriyal …<br />
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-76497476479760946282012-07-07T11:58:00.006-07:002012-07-07T11:58:51.356-07:00Rasam<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/-maPdam4dVaY/T_iGoo-QLJI/AAAAAAAAANM/z7i-vJZVhQE/s1600/dsc_0533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-maPdam4dVaY/T_iGoo-QLJI/AAAAAAAAANM/z7i-vJZVhQE/s320/dsc_0533.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We can make rasam in so many style…i am writing one among them…</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Ingredients</h3>
<div>
<div>
Coriander seeds-handful</div>
<div>
<br /></div>
<div>
Garlic-1 pod</div>
<div>
<br /></div>
<div>
Dry red chilly-2</div>
<div>
<br /></div>
<div>
Turmeric powder-1/4tsp</div>
<div>
<br /></div>
<div>
Tomato -1</div>
<div>
<br /></div>
<div>
Cumin seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Salt-to taste</div>
<div>
<br /></div>
<div>
Curry leaves-few</div>
<div>
<br /></div>
<div>
Coriander leaves-few</div>
<div>
<br /></div>
<div>
Pepper powder-1/4tsp</div>
<div>
<br /></div>
<div>
Tamarind-small ball</div>
<div>
<br /></div>
<div>
Oil-1tsp</div>
<div>
<br /></div>
<div>
Mastard seeds -1/4tsp</div>
<div>
<br /></div>
<div>
Water -2cup</div>
</div>
<div>
<br /></div>
<div>
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Preparation</h3>
</div>
<div>
Take a blender and add coriander seeds, pepper,red chilly(1),turmeric powder,cumin seeds and garlic ,and crush well .Keep it aside ..In the same blender add chopped tomato and make tomato paste ..Then take a vessel and add all the crushed mix and tomato paste along with water salt, curry leaves ,coriander leaves and tamarind ..Close the vessel with a lid ..Then allow the water to boil ..Boil till he rasam gets its consistency ….(neither too watery nor too thick).Then filter the rasam.Heat oil in a kadai and splutter mustard seeds then add dry red chilly (1-sliced),curry leaves .Pour this to the rasam …U can also add coriander leaves to garnish…So ur rasam is ready to serve …</div>
<br />
<br /></div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-60376179521216811392012-07-07T11:56:00.000-07:002012-07-07T11:56:02.267-07:00Easy Potato Stew<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-LvQiHtI_zoo/T_iFu7WOpuI/AAAAAAAAANE/IO0XN4420P8/s1600/onam-016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-LvQiHtI_zoo/T_iFu7WOpuI/AAAAAAAAANE/IO0XN4420P8/s320/onam-016.jpg" width="320" /></a></div>
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Ingredients</h3>
<div>
<br /></div>
<br />
<br />
Potato-2<br />
<br />
Ginger-1tsp(chopped)<br />
<br />
Big onion-1(sliced finely)<br />
<br />
Green chilly-2(chopped)<br />
<br />
Curry Leaves-2 Strings<br />
<br />
1st extract of coconut milk-1cup<br />
<br />
Water-1/2cup<br />
<br />
Garam masala-pinch(opt)<br />
<br />
Salt -to taste<br />
<br />
Small onion-3(slices)<br />
<br />
Coconut oil-1 tbsp<br />
<br />
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Preparation</h3>
<div>
<div>
Extract thick coconut milk from grated coconut and keep that aside…Peel the potato and cut into small pieces..Then take a pressure cooker ..Add the potato along with water,salt,onion,ginger,green chilly and curry leaves…Cook it ..Mostly 1whistle is enough..Remove from the fire .Open the cooker when the pressure settles. Just mash the cooked potatoes and once again place the cooker on the fire and add the thick milk..Remove after 1 minute ..Don`t allow to boil …Check the salt…</div>
<div>
<br /></div>
<div>
Season with small onion and curry leaves and serve hot ..Its a very nice combination with palappam …U can add garam masala if u want</div>
</div>
<div>
<br /></div>
<div>
<b><span style="color: red;">NOTE</span></b></div>
<div>
<b><span style="color: red;"><br /></span></b></div>
<div>
If u want u can season with chopped small onion and can sprinkle pepper powder and pinch of garam masala while cooking . The outcome should not be too thick …It should be semi- medium thick ..</div>
<div>
<br /></div>
<br />
</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-21949117031628917102012-07-07T11:51:00.001-07:002012-07-07T11:51:56.739-07:00Sadya Style Pineapple Pachadi(Madhura Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-C55_OkG7sEA/T_iEmf9-WTI/AAAAAAAAAMs/89aOcBRxIvM/s1600/pineapple-pachadi-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-C55_OkG7sEA/T_iEmf9-WTI/AAAAAAAAAMs/89aOcBRxIvM/s320/pineapple-pachadi-1.jpg" width="212" /></a></div>
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Ingredients</h3>
<div>
<div>
Pineapple – 1 medium size</div>
<div>
<br /></div>
<div>
Finely chopped Ripe banana (nendra pazham)-1/2 of 1</div>
<div>
<br /></div>
<div>
Black grapes-10(cut into half and remove seeds ) opt</div>
<div>
<br /></div>
<div>
Chilly powder-3/4tsp</div>
<div>
<br /></div>
<div>
Turmeric powder-1/4tsp</div>
<div>
<br /></div>
<div>
Salt-to taste</div>
<div>
<br /></div>
<div>
Jaggery-2 pieces(medium)</div>
<div>
<br /></div>
<div>
Grated Coconut-3/4 of 1</div>
<div>
<br /></div>
<div>
Cumin seeds-less than 1/4 tsp</div>
<div>
<br /></div>
<div>
Mustard seeds -1/4 tsp</div>
<div>
<br /></div>
<div>
Curry leaves -few</div>
<div>
<br /></div>
<div>
Dry Red chilly-3</div>
<div>
<br /></div>
<div>
Mustard seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Coconut Oil-1tbsp</div>
<div>
<br /></div>
<div>
Water-1cup</div>
<div>
<br /></div>
<div>
Curd-14cup(opt)</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
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<a href="http://3.bp.blogspot.com/-U3EF1f5tMiA/T_iFCsN2v5I/AAAAAAAAAM0/K7GEKQiqJZI/s1600/pineapple-pachadi4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-U3EF1f5tMiA/T_iFCsN2v5I/AAAAAAAAAM0/K7GEKQiqJZI/s320/pineapple-pachadi4.jpg" width="320" /></a></div>
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Preparation</h3>
</div>
<div>
<div>
Chop the pineapple into too fine pieces..In a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste After adding curd dont boil the pachadi…Now season with curry leaves,dry red chilly and mustard seeds.If u want u can add curd also .</div>
<div>
<br /></div>
<div>
After seasoning mix well and close the kadai for 1/2 hour b4 serving ..</div>
<div>
<br /></div>
<div>
U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..</div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-k9TCDnRDJfo/T_iFRhy9nuI/AAAAAAAAAM8/0IZv3p5e-5A/s1600/pineapple-pachadi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-k9TCDnRDJfo/T_iFRhy9nuI/AAAAAAAAAM8/0IZv3p5e-5A/s320/pineapple-pachadi3.jpg" width="320" /></a></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-89837626603491906062012-07-07T11:47:00.002-07:002012-07-07T11:47:37.331-07:00Pineapple Pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
One of my all time favourite is pineapple pachadi ..I can`t imagine a sadya without this sweet pachadi ….So when i bought pineapple thought of making this pachadi and sharing it with u..<br />
<br />
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<a href="http://1.bp.blogspot.com/-SXFvKVwqnjA/T_iDyx8MhPI/AAAAAAAAAMY/wfVdj913Fvk/s1600/pine1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-SXFvKVwqnjA/T_iDyx8MhPI/AAAAAAAAAMY/wfVdj913Fvk/s320/pine1.jpg" width="320" /></a></div>
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Ingredients</h3>
<div>
<div>
Ripe Pineapple-1</div>
<div>
<br /></div>
<div>
Mustard seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Chilly Powder-1/4tsp</div>
<div>
<br /></div>
<div>
Cumin seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Turmeric Powder-1/4tsp</div>
<div>
<br /></div>
<div>
Green Chilly-1(slits)</div>
<div>
<br /></div>
<div>
Salt -to taste</div>
<div>
<br /></div>
<div>
Sugar-2tbsp</div>
<div>
<br /></div>
<div>
Curry Leaves-2strings</div>
<div>
<br /></div>
<div>
Dry Red chilly-2(chopped)</div>
<div>
<br /></div>
<div>
Grated coconut-1/2</div>
<div>
<br /></div>
<div>
Curd-2Tbsp</div>
<div>
<br /></div>
<div>
Coconut Oil-1tsp</div>
</div>
<div>
<br /></div>
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<a href="http://3.bp.blogspot.com/-D8nnDWeQXIc/T_iEGD81SjI/AAAAAAAAAMk/eEiG6gt_V5E/s1600/pine2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-D8nnDWeQXIc/T_iEGD81SjI/AAAAAAAAAMk/eEiG6gt_V5E/s320/pine2.jpg" width="320" /></a></div>
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Preparation</h3>
<div>
<div>
Peel the pineapple.. ..Cut out all the eyes carefully.Cut into slices..Remove the hard portion and cut into very small cubes. .Cook pineapple with green chilly,chilly powder ,turmeric powder ,salt and curry leaves in 1/4 cup of water..When the pineapple turns tender add the sugar and keep on stirring till it turns into a syrup.</div>
<div>
<br /></div>
<div>
Grind the coconut along with 1/4tsp of mustard seeds and cumin to a fine paste.</div>
<div>
<br /></div>
<div>
Now add the coconut paste to the cooked pineapple .Mix well and reduce the flame and cook for another 10 minutes..Take it off from the fire and add the yogurt and mix well.Check the salt.Heat coconut oil in a pan and add mustard seeds when it splutter add dry red chilly and curry leaves and pour over the pachadi..So now ur delicious pachadi is ready to serve ..</div>
<div>
<br /></div>
<div>
<b><span style="color: red;">Note : </span></b></div>
<div>
<br /></div>
<div>
If the pineapple is too sour u can adjust the sugar according to ur taste .</div>
</div>
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<div>
<br /></div>
<br />
<br /></div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-84549267447561561292012-07-07T11:43:00.001-07:002012-07-07T11:43:48.643-07:00Pineapple Pulisserry<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
After coming back from kerala my son was asking for mambazhapulisserry ..He got addicted to that traditional dish when he was in my home …But here in Dubai its very difficult to get that type of mangoes especially in this season …So finally decided to make pineapple pulisserry to satisfy my son .I know the taste is not exactly the same as of mambazha pulisseery, still … Its the same recipe as of mambazha pulisserry ….Anyway today he is happy coz i made this curry ..So guys hope u try this ……<br />
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<a href="http://1.bp.blogspot.com/-rpVNVzBuYWA/T_iAb2yJZmI/AAAAAAAAALo/FrniNsw9g-U/s1600/kerala-trip-365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-rpVNVzBuYWA/T_iAb2yJZmI/AAAAAAAAALo/FrniNsw9g-U/s320/kerala-trip-365.jpg" width="320" /></a></div>
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Ingredients</h3>
<div>
<div>
Pineapple-1/2 of 1( cut into small pieces)</div>
<div>
<br /></div>
<div>
Garlic-1/2pod</div>
<div>
<br /></div>
<div>
Grated coconut-1/2 of 1</div>
<div>
<br /></div>
<div>
Curd-1cup</div>
<div>
<br /></div>
<div>
Cumin seeds-1/4tsp</div>
<div>
<br /></div>
<div>
Turmeric powder-1/4tsp</div>
<div>
<br /></div>
<div>
Green chilly-2(fine paste )</div>
<div>
<br /></div>
<div>
Chilly powder-1/4tsp</div>
<div>
<br /></div>
<div>
Sugar -1tsp</div>
<div>
<br /></div>
<div>
Curry leaves-2 strings</div>
<div>
<br /></div>
<div>
Mustard seeds-1tsp</div>
<div>
<br /></div>
<div>
Dry red chilly-4</div>
<div>
<br /></div>
<div>
Fenugreek seeds-10 no</div>
<div>
<br /></div>
<div>
Water-1cup</div>
<div>
<br /></div>
<div>
Coconut Oil-2tsp</div>
</div>
<div>
<br /></div>
<div>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 1.5em; line-height: 20px; margin: 0px 0px 12px; padding: 0px; text-align: -webkit-auto;">
Preparation</h3>
</div>
<div>
Cut pineapple into fine pieces ..In a kadai add pineapple along with turmeric powder,chilly powder,green chilly paste ,curry leaves ,salt and water .</div>
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<a href="http://3.bp.blogspot.com/-5MN5-tsvuwI/T_iBONPv-qI/AAAAAAAAALw/SQERv0_JgzE/s1600/kerala-trip-349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-5MN5-tsvuwI/T_iBONPv-qI/AAAAAAAAALw/SQERv0_JgzE/s320/kerala-trip-349.jpg" width="320" /></a></div>
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Cook till the pineapple get soft ..</div>
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<a href="http://1.bp.blogspot.com/-cYQNbWUfMrA/T_iCJpxqLnI/AAAAAAAAAL4/XM-p4hbUSBo/s1600/kerala-trip-351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-cYQNbWUfMrA/T_iCJpxqLnI/AAAAAAAAAL4/XM-p4hbUSBo/s320/kerala-trip-351.jpg" width="320" /></a></div>
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<span style="background-color: white;">In a blender grind coconut ,cumin seeds and garlic to a fine paste ..Add this paste to the cooked pineapple and add 1/2cup of water ..Let it boil well and cook for 5 minutes ..Add 1/2tsp of sugar..If the pine apple is not so ripe then u can increase the amount of sugar ..Thats up to u ..</span></div>
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<a href="http://3.bp.blogspot.com/-p3puD-Vzsco/T_iCsjuUz0I/AAAAAAAAAMA/MR9PiSZ8qnA/s1600/kerala-trip-353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-p3puD-Vzsco/T_iCsjuUz0I/AAAAAAAAAMA/MR9PiSZ8qnA/s320/kerala-trip-353.jpg" width="320" /></a></div>
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Beat curd with a spoon and make a thick buttermilk and add this to the pineapple gravy ..When started boiling remove from the fire .Now season it with dry red chilly ,fenugreek seeds,curry leaves and mustard seeds ..</div>
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<a href="http://1.bp.blogspot.com/-msM5p5-D2TM/T_iDBLmHZBI/AAAAAAAAAMI/zz1A0Xvtrmw/s1600/kerala-trip-356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://1.bp.blogspot.com/-msM5p5-D2TM/T_iDBLmHZBI/AAAAAAAAAMI/zz1A0Xvtrmw/s320/kerala-trip-356.jpg" width="320" /></a></div>
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So the tasty pineapple pulisserry is ready to serve …Serve with rice …</div>
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<a href="http://4.bp.blogspot.com/-uyQ5mdCp0hM/T_iDVqjPA4I/AAAAAAAAAMQ/Obck4fwHoDE/s1600/kerala-trip-367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-uyQ5mdCp0hM/T_iDVqjPA4I/AAAAAAAAAMQ/Obck4fwHoDE/s320/kerala-trip-367.jpg" width="320" /></a></div>
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</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-74696725185710147412012-07-04T21:45:00.003-07:002012-07-04T21:45:20.819-07:00Simple Pulisserry/Kachiya Moru<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/-PGI0vr9jkaU/T_Ua-ZFhMbI/AAAAAAAAALM/Pv9bqKtxjrE/s1600/dsc_0037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="http://3.bp.blogspot.com/-PGI0vr9jkaU/T_Ua-ZFhMbI/AAAAAAAAALM/Pv9bqKtxjrE/s320/dsc_0037.jpg" width="320" /></a></div>
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Ingredients</h3>
<div>
<div>
Thick butter milk or curd -1lit</div>
<div>
<br /></div>
<div>
Salt-to taste</div>
<div>
<br /></div>
<div>
<span style="font-size: large;">For grinding</span></div>
</div>
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<a href="http://4.bp.blogspot.com/-I-3JV0gPs-o/T_UbVWK7NRI/AAAAAAAAALU/CkwKLDKE2MU/s1600/dsc_0033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="http://4.bp.blogspot.com/-I-3JV0gPs-o/T_UbVWK7NRI/AAAAAAAAALU/CkwKLDKE2MU/s320/dsc_0033.jpg" width="320" /></a></div>
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Grated Coconut -1/2cup</div>
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Garlic flakes-3</div>
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Cumin -1/2tsp</div>
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Turmeric powder-1/4tsp</div>
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Green chilly-2</div>
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<span style="font-size: large;">For Seasoning</span></div>
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<a href="http://1.bp.blogspot.com/-LR7o8BCXVyc/T_UbnrG73ZI/AAAAAAAAALc/kDpjwYkKbBk/s1600/dsc_0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="http://1.bp.blogspot.com/-LR7o8BCXVyc/T_UbnrG73ZI/AAAAAAAAALc/kDpjwYkKbBk/s320/dsc_0035.jpg" width="320" /></a></div>
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Coconut oil-1tbsp</div>
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Mustard seeds-1/4tsp</div>
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Chopped small onion-3</div>
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Dry red chilly-2</div>
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Ginger-very small piece(opt)</div>
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Fenu greek seeds-10</div>
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Curry leaves-1 string</div>
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Preparation</h3>
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Grind coconut,garlic,cumin,turmeric powder and green chilly into a veryfine paste.</div>
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Mix the paste with buttermilk and add salt.</div>
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Keep on low fire by stirring till it is fairly warm-never let to boil</div>
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Heat coconut oil n a pan and splutter mustard seeds .Add chopped small onion and ginger.When brown add fenu greek ,red chilly and curry leaves. ..Pour this to the moru curry .</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-90266551757804044812012-07-04T21:39:00.001-07:002012-07-04T21:39:41.611-07:00Simple Pacha Manga Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-RgflPtsyqHo/T_UZ2w2GFAI/AAAAAAAAAK0/SGwVDI0YI3Q/s1600/dsc_0455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-RgflPtsyqHo/T_UZ2w2GFAI/AAAAAAAAAK0/SGwVDI0YI3Q/s320/dsc_0455.jpg" width="212" /></a></div>
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Ingredients</h3>
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Raw Mango-1<br />
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Thick Coconut Milk-of 1<br />
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Ginger(Inchi)-1/4tsp<br />
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Green chilly(pacha mulaku)-1 minced<br />
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Curry leaves(curry veppila)-few<br />
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Mustard seeds(kaduku)-1/2tsp<br />
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Coconut oil(velichenna)-1tbsp<br />
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Chilly powder(mulaku podi)-1/4tsp<br />
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Turmeric powder(manjal podi)-less than 1/4tsp<br />
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Coriander powder(malli podi)-1tsp<br />
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Salt -to taste<br />
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Water-1/2cup<br />
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Preparation</h3>
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Wash and peel the mango..Mince them(kothi ariyuka)</div>
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Heat coconut oil,splutter mustard seeds,then add green chilly,curry leaves ,ginger .</div>
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Saute for 1 minute in low flame .</div>
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Then add turmeric powder,chilly powder and coriander powder one by one .</div>
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Saute for 10 seconds .</div>
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Now add minced mango and salt .</div>
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Saute for 3 minutes in medium flame.</div>
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Then add water ,let it boil .</div>
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<a href="http://3.bp.blogspot.com/-k827YK8v2qY/T_UaSvBsrUI/AAAAAAAAAK8/aE_MNbZOiLY/s1600/dsc_0448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-k827YK8v2qY/T_UaSvBsrUI/AAAAAAAAAK8/aE_MNbZOiLY/s320/dsc_0448.jpg" width="320" /></a></div>
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Finally add thick coconut milk</div>
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Stir well and cook for 1 minute by stirring continuously.</div>
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So the very easy and tasty Manga curry is ready to serve ..</div>
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Best combination with rice,kanji ,vishu katta etc…..</div>
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<a href="http://3.bp.blogspot.com/-O-ndOM5fe9I/T_UahJ0L9-I/AAAAAAAAALE/6RH8r1Pa3PY/s1600/dsc_0458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-O-ndOM5fe9I/T_UahJ0L9-I/AAAAAAAAALE/6RH8r1Pa3PY/s320/dsc_0458.jpg" width="320" /></a></div>
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</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0tag:blogger.com,1999:blog-1999361130776204265.post-79096045828095999532012-07-04T21:33:00.001-07:002012-07-04T21:33:57.905-07:00Pacha payar(Achinga payar) mezhukku /Long beans fry<div dir="ltr" style="text-align: left;" trbidi="on">
In our place we used to say achinga payar (long beans) as pacha payar ..In some other places green gram is called as pacha payar ..So here i am telling about long beans ..I love long beans ..When i go home amma used to make payar mezhukku for me ..Here in dubai we very rarely see good kind of long beans ..That too the tender beans..I always take out of the seeds and used to make mezhukku using that …This time also i was able to have that dish ..Its very simple and tasty …So here comes the recipe….<br />
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<img alt="long_beans" src="http://curryworld.files.wordpress.com/2009/02/long_beans.jpg?w=627" />
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Ingredients</h3>
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Long beans -1/2 kg(take out the seeds)</div>
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Crushed red chilly-2tsp or according to ur taste</div>
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Cheriya ulli(shallots)-15</div>
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Curry leaves-1 string</div>
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Salt – to taste</div>
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Water-1/2cup</div>
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<a href="http://4.bp.blogspot.com/-y4Ob_IIoCGc/T_UY0WukELI/AAAAAAAAAKs/S4A4jz1b8_E/s1600/kerala-trip-0661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-y4Ob_IIoCGc/T_UY0WukELI/AAAAAAAAAKs/S4A4jz1b8_E/s320/kerala-trip-0661.jpg" width="320" /></a></div>
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Preparation</h3>
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Take out all the seeds from long beans .</div>
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Clean and wash them ..</div>
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Take a cooker and add this along with water and salt .</div>
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2 whistle is enough .Open when the pressure settle down .</div>
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Heat coconut oil in a kadai .Add thin slices of shallots or crushed shallots</div>
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Saute till its raw smell goes ..Then add curry leaves and chilly ..Saute them well.</div>
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Finally add the cooked beans and stir well</div>
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Allow to cook for few more minutes .</div>
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The simple pacha payar mezhukku is ready to serve ..Serve with rice ,kanji etc ..</div>
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</div>Anonymoushttp://www.blogger.com/profile/01515336659146020657noreply@blogger.com0