tag:blogger.com,1999:blog-55998427802546814422024-03-14T00:56:47.580-07:00Cooking all about itIts an art as all say.We will search for a difference in our cooking style every day.This is the place where we will do all our innovations.Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-5599842780254681442.post-34444835342676309072011-11-03T08:55:00.000-07:002011-11-03T08:55:46.289-07:00Vegetable Biriyani<div dir="ltr" style="text-align: left;" trbidi="on"><b><u>Ingredients</u></b><br />
<br />
<div style="text-align: -webkit-auto;"></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="width: 428px;"><tbody>
<tr style="height: 17.1pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td style="height: 17.1pt; padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Almonds<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="height: 17.1pt; padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="height: 17.1pt; padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">15<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr style="height: .1in; mso-yfti-irow: 1;"> <td style="height: .1in; padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Biryani masala<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="height: .1in; padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">bag<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="height: .1in; padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">1<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr style="height: .1in; mso-yfti-irow: 2;"> <td style="height: .1in; padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Carrots<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="height: .1in; padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="height: .1in; padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">100<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Cashewnuts<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">15<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr style="height: 13.95pt; mso-yfti-irow: 4;"> <td style="height: 13.95pt; padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Cauliflower<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="height: 13.95pt; padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="height: 13.95pt; padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">100<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Curds<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 17.8pt; text-indent: -17.8pt;"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">200<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Fried onions<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">40<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 13.15pt; text-indent: -13.15pt;"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Ginger garlic paste<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">tbsp<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">1<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Gr chilli sliced<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">number<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">3<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Kala jeera<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">tsp<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">1<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Mint<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">40<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Oil<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">ml<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">100<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Paneer<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">50<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Potatoes<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">100<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Rice<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">grams<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">300<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Salt<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">to taste<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">1<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> </tr>
<tr> <td style="padding: 0in 0in 0in 0in; width: 2.25in;" width="216"><div class="MsoNormal"><span style="font-family: Arial;">Whole garam masala<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 1.25in;" width="120"><div class="MsoNormal"><span style="font-family: Arial;">tsp<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></td> <td style="padding: 0in 0in 0in 0in; width: 69.0pt;" width="92"><div class="MsoNormal"><span style="font-family: Arial;">1<o:p></o:p></span></div></td> </tr>
</tbody></table><b><u>Method</u></b><br />
<div style="text-align: -webkit-auto;"><b><u><br />
</u></b></div><div style="text-align: -webkit-auto;"></div>Take a pan add oil,garam masala,saute it add zeera,gingergarlic paste,vegetables cut lettle bit long size mix well and add salt,need to cook till they are half cooked.<br />
now add mint,coriander,green chillies,biryani masala mix half cup of curd,add paneer <br />
Soak rice for 1 hr in a bowl.<br />
Now boil water add rice to it, ,the rice to be cooked half (70%) and strain the rice.<br />
Take a biryani bowl add half of the cooked vegetables spread all over the pan add some curd,nuts if required,salt,fry onions,add half rice, repeat the same process again.<br />
Lastly add fried onions,bread,close it with a lid,and cook it for 5min in avery slow flame<br />
<br />
Delicious Biriyani is ready to serve<br />
<br />
</div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-74544093662813422862011-10-29T03:22:00.000-07:002011-10-29T03:23:42.261-07:00Poha<div dir="ltr" style="text-align: left;" trbidi="on">Poha is very light and nutritious breakfast item.Lets try<br />
<br />
<b><u>Ingredients: </u></b><br />
<b><u><br />
</u></b><br />
<table border="0" cellpadding="0" cellspacing="0" class="smallblack"><tbody>
<tr> <td style="padding-left: 10px;"><span class="ingredient"><span class="value">• 2 Cups poha (beaten rice)</span></span><br />
<span class="ingredient"><span class="value">• 4 Green chillies</span></span><br />
<span class="ingredient"><span class="value"></span><span class="value">• 1 Onion</span></span><br />
<span class="ingredient"><span class="value"></span><span class="value">• 3 Tomatoes</span></span><br />
<span class="ingredient"><span class="value"></span><span class="value">• 1 tsp Mustard seeds</span></span><br />
<span class="ingredient"><span class="value"></span><span class="value">• 1 tsp Cumin seeds</span></span><br />
<span class="ingredient"><span class="value"></span><span class="value">• 1 tsp Turmeric</span></span><br />
<span class="ingredient"><span class="value"></span><span class="value">• Salt to taste</span></span><br />
<span class="ingredient"><span class="value"></span><span class="value">• Few curry leaves</span></span><br />
<span class="ingredient"><span class="value"></span><span class="value">• Oil as required</span></span></td></tr>
</tbody></table><br />
and 1 tsp lime juice<br />
<br />
<b><u>Method</u></b><br />
<ul style="text-align: left;"><li> Soak poha in water.</li>
<li>Wash and drain all the water.</li>
<li>Heat oil in a pan.</li>
<li>Add mustard, cumin, chilli and curry leaves.</li>
<li>Add tomatoes, tumeric and salt. Fry it properly.</li>
<li>Mix poha with it.</li>
<li> Put it on low heat for 4 minutes.</li>
<li>Add Lime juice and mix properly.Garnish with Coriander leaves.</li>
</ul></div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-9538626818073476662011-10-26T22:06:00.000-07:002011-10-26T22:06:02.843-07:00Kadai Vegatable Curry<div dir="ltr" style="text-align: left;" trbidi="on">This is very tasty dish and also easy to make<br />
<br />
<b><u>Ingredients</u></b><br />
<b><u><br />
</u></b><br />
Mixed Vegetables Boiled (beans,carrot,potato,peas etc)<br />
<u>For Dry Masala</u><br />
<u><br />
</u><br />
Cumin Seeds 1 tsp<br />
Fennel Seeds 1/2 tsp<br />
Coriander Seeds 1tsp<br />
Fenugreek Seeds 1/2 tsp<br />
<br />
Fry the above without oil and Make a fine powder.This is dry masala<br />
<br />
<u>For Wet Masala</u><br />
<u><br />
</u><br />
Cinnamon<br />
Cumin Seeds<br />
Cloves<br />
Cardamom<br />
Oninon 1<br />
Ginger garlic 1tsp<br />
Tomato 1<br />
Add oil in a Kadai and heat the above spices and fry onion,ginger garlic paste and tomato.<br />
Make a fine paste of it and keep aside.<br />
<br />
<u><b>Method</b></u><br />
<u><b><br />
</b></u><br />
Put oil in kadai,add onion and Tomato fry well until oil got separated from tomato.Now add Wet Masala and mix well.Put Boiled Vegetables.Finally add 1 tsp Dry Masala.<br />
Garnish with Coriander.Tasty Kadai veg is ready to serve.<br />
Note: Dry Masala Powder can be stored in fridge to use again<br />
<br />
<br />
<br />
</div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-2723782350687801682011-10-19T02:27:00.000-07:002011-10-19T02:28:48.357-07:00Beetroot Halwa<div dir="ltr" style="text-align: left;" trbidi="on">Ingredients<br />
<div><br />
</div><div>Beetroot 1kg</div><div>Milk 1 1/2 Litre</div><div>Sugar 500 gms sugar</div><div>Elaichi powder for flavour</div><div>Saffron few flakes</div><div>Ghee 1 tsp</div><div><br />
</div><div>Method</div><div><br />
</div><div>Peel and grate beetroot.Put milk and grated beetroot in a heavy saucepan.Boil till thick,stirring occasionally.Once it starts thickening stir continuously.Add sugar and cook,further till thickens.Add ghee,elaichi,saffron.Stir on low heat till mixture is soft and releases ghee out</div><div><br />
</div><div>Delicious Beetroot halwa is ready </div></div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-22626572722752457622011-10-18T22:44:00.000-07:002011-10-18T22:45:12.079-07:00Okkarai<div dir="ltr" style="text-align: left;" trbidi="on">Okkarai is very famous dish made in Tamil Nadu for Deepavali.its very simple.Lets try<br />
<br />
Ingredients<br />
<br />
<br />
<table border="1" cellpadding="4" cellspacing="4" style="width: 400px;"><tbody>
<tr> <td>Channa Dal/Kadalai Paruppu</td> <td>1 Cup</td></tr>
<tr> <td>Grated Jaggery</td> <td>1 1/4 Cup</td></tr>
<tr> <td>Cardamom powder</td> <td>1/4 Teaspoon</td></tr>
<tr> <td>Cashew Nuts</td> <td>Few</td></tr>
<tr> <td>Ghee</td> <td>1/2 Cup</td></tr>
</tbody></table><br />
<br />
Method<br />
<br />
<ul style="text-align: left;"><li>Dry fry the Channa <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">Dal</span> in a pan till it turns into golden brown color and put the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">Dal</span> into the vessel</li>
<li>To this add boiling water and soak the Channa <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">Dal</span> for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">at least</span> 3 hours</li>
<li>After 3 hours, rinse the Channa <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">Dal</span> and take it out</li>
<li>Add 2 hand full of Channa <span class="blsp-spelling-corrected" id="SPELLING_ERROR_26">Dal</span> and also 1 hand full of <span class="blsp-spelling-error" id="SPELLING_ERROR_29">jaggery</span> to the mixer and grind it to a nice paste</li>
<li>Repeat it for the remaining <span class="blsp-spelling-corrected" id="SPELLING_ERROR_30">Dal</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_31">jaggery</span></li>
<li>Mix all the ground <span class="blsp-spelling-corrected" id="SPELLING_ERROR_32">Dal</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_33">jaggery</span> paste and add cardamom powder</li>
<li>Heat the pan and add 1 spoon of ghee and add the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_34">cashew nuts</span> and fry until it turns into golden brown color. Take the fried cashews and mix it well with the ground <span class="blsp-spelling-corrected" id="SPELLING_ERROR_35">Dal</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_36">jaggery</span> paste</li>
<li>In the hot pan, add half quantity of ghee and add the ground mixture and stir it once</li>
<li>Keep the flame low and stir <span class="blsp-spelling-corrected" id="SPELLING_ERROR_37">occasionally</span></li>
<li>The <span class="blsp-spelling-error" id="SPELLING_ERROR_38">okkarai</span> breaks down into smaller pieces and it should be soft. When we take the small pieces in hand and make into ball then this is the right stage to remove the <span class="blsp-spelling-error" id="SPELLING_ERROR_39">okkarai</span> out off the flame.</li>
</ul>The delicious <span class="blsp-spelling-error" id="SPELLING_ERROR_40">Okkarai</span> is ready to serve. Enjoy tasty dish with your family.<br />
<br />
<br />
</div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-13550828927231110712011-10-18T03:21:00.000-07:002011-10-18T03:37:57.033-07:00Badhusha<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="MsoNormal" style="line-height: 18.0pt;"><b><u><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #222222; font-family: Arial; font-size: 13pt;">Badhusha</span></u></b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #222222; font-family: Arial; font-size: 13pt;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 18.0pt;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #222222; font-family: Arial; font-size: 13pt;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 18.0pt;"><br />
</div><table border="1" cellpadding="0" class="MsoNormalTable"><tbody>
<tr> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">Maida Flour(All purpose flour)<o:p></o:p></div></td> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">1 Cup<o:p></o:p></div></td> </tr>
<tr> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">Sugar<o:p></o:p></div></td> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">1 1/4 Cup<o:p></o:p></div></td> </tr>
<tr> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">Sour Curd<o:p></o:p></div></td> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">1 laddle<o:p></o:p></div></td> </tr>
<tr> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">Ghee<o:p></o:p></div></td> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">2 tablespoon<o:p></o:p></div></td> </tr>
<tr> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">Soda Salt<o:p></o:p></div></td> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">1/4 teaspoon<o:p></o:p></div></td> </tr>
<tr> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">Oil(Vanaspathi/Ghee)<o:p></o:p></div></td> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">For Frying<o:p></o:p></div></td> </tr>
<tr> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">Cardamom Powder<o:p></o:p></div></td> <td style="padding: .75pt .75pt .75pt .75pt;"><div class="MsoNormal">1/4 teaspoon<o:p></o:p></div></td> </tr>
</tbody></table><div class="MsoNormal" style="line-height: 18.0pt; margin-bottom: 13.0pt;"><br />
</div><div class="MsoNormal" style="text-align: left;"><div style="line-height: 18pt;"></div><ul style="text-align: left;"><li style="line-height: 18pt;"><span class="Apple-style-span" style="color: #222222; font-family: Arial;"><span class="Apple-style-span" style="font-size: 17px;">In a pan, add soda salt and ghee and mix it well.</span></span></li>
<li style="line-height: 18pt;"><span class="Apple-style-span" style="color: #222222; font-family: Arial; font-size: 17px;">To this add maida flour, sour curd and mix it well to make it a soft dough. The moisture in the curd is enough to make the dough. If required, you can sprinkle little water to make a soft dough. The dough should be of chapathi dough consistancy</span></li>
<li style="line-height: 18pt;"><span class="Apple-style-span" style="color: #222222; font-family: Arial; font-size: 17px;">Cover the dough in the wet cloth and keep it for upto 15 minutes.</span></li>
<li style="line-height: 18pt;"><span class="Apple-style-span" style="color: #222222; font-family: Arial; font-size: 17px;">Make small patties of the dough and press it in middle of each patti</span></li>
<li style="line-height: 18pt;"><span class="Apple-style-span" style="color: #222222; font-family: Arial;"><span class="Apple-style-span" style="font-size: 17px;">Heat oil in a heavy bottomed pan. When the oil is hot, add the maida patties one by one and fry it till it becomes golden brown color</span></span></li>
<li style="line-height: 18pt;"><span class="Apple-style-span" style="line-height: normal;">Heat another heavy bottomed pan, add sugar and water. Water should be added to dissolve sugar.</span></li>
</ul><ul style="text-align: left;"><li>Stir the sugar syrup till it becomes one string consistency. If you take a drop of sugar syrup and rub it between the fingers it should form like a string.</li>
<li>Remove the sugar syrup from the flame</li>
</ul><ul style="text-align: left;"><li>Add the fried patties in the sugar syrup and soak it for 5 minutes. Take it out of the syrup after 5 mins and place it in a plate for 10 mins. </li>
<li>After 10 mins, again take the soaked maida patties and add it to the sugar syrup and again soak it for 5 mins.</li>
<li>Repeat the above steps for another time. So altogether 3 times we need to soak the patties in sugar syrup for 5 mins in a 10 min interval.</li>
<li>If the sugar syrup becomes thick, sprinkle some water and stir well and keep it in low flame for a minute and then remove from flame and add the patties.</li>
</ul> The yummy delicious badhusha sweet is ready for serving</div><div class="MsoNormal" style="text-align: left;"><br />
Note: Its always good to fry the badusha patties in ghee or vanaspati instead of sunflower oil. We should not add more soda salt which will make the patties to break when soaked in sugar syrup<br />
<ul style="text-align: left;"></ul><br />
<br />
<ul style="text-align: left;"></ul></div></div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-49937839319235429602011-10-17T22:16:00.000-07:002011-10-19T02:30:37.101-07:00Deepavali sweets<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;">Deepavali is famous for sweets Lets try Sweets which is easy to make in home.enjoy this deppavali making homely sweets.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
<ul style="text-align: left;"><li><b><a href="http://anu-satheesh.blogspot.com/2011/10/badhusha-ingredients-maida-flourall.html">Badhusha</a></b></li>
<li><b><a href="http://anu-satheesh.blogspot.com/2011/10/okkarai_18.html">Okkarai</a></b></li>
<li><b><a href="http://anu-satheesh.blogspot.com/2011/10/beetroot-halwa.html">Beetroot Halwa</a></b></li>
</ul></div></div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-85299175173988411242011-10-12T01:50:00.000-07:002011-10-12T01:50:30.621-07:00Vegetable Jhalfraze<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;">This is a nice dish to be served with chapati or roti.Lets try</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredient </div><div style="text-align: left;"></div><ul style="text-align: left;"><li>3cups of mixed boiled vegetables(beans.carrot,peas,potato etc)</li>
<li>2 onions </li>
<li>3 spring onions</li>
<li>2 tomatoes</li>
<li>4 green chillies</li>
<li>1/2 tsp each of ginger and garlic</li>
<li>1 tsp coriander</li>
<li>1/2 tsp tomato ketchup</li>
<li>1 tsp chilli powder</li>
<li>3 tsp ghee</li>
<li>Salt to taste</li>
<li>Sugar 1/2 tsp</li>
</ul>Method<div style="text-align: left;"></div><div style="text-align: left;"><ul style="text-align: left;"><li>Chop onions,spring onions.tomato,green chillies,ginger garlic and corianderseperately</li>
<li>Heat ghee in a vessel and fry onions till goden</li>
<li>Add tomatoes,chillies ginger garlic coriander and fry for 2 minutes</li>
<li>Add tomato ketchup,boiled vegetables,spring onions,chilli powder,sugar,salt and a little water and cook for 5 to 10 minutes </li>
</ul>Veg Jhalfrazie is ready now.sreve hot.</div></div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-79963335530217702522011-10-09T22:46:00.000-07:002011-10-09T22:50:20.199-07:00Peas pulao<div dir="ltr" style="text-align: left;" trbidi="on">Every one will be knowing to a make a pulao so lets try a peas pulao because pulses should be included in our diet<br />
<br />
Ingredients<br />
<br />
Basmati rice cooked 6 cups<br />
Frozen green peas 1 1/2 cup<br />
Onion 1 sliced<br />
Cumin seeds 1 tsp<br />
Garlic flakes 3 finely crushed<br />
Ginger Small piece crushed<br />
Cloves 1or 2<br />
Cinnamon 1 broken to pieces<br />
Cardamom 2-3<br />
Ghee 2 tsp <br />
Salt to taste<br />
Coriander leaves and Cashew nuts<br />
<br />
Method<br />
Heat Ghee in a pan and add ginger garlic paste<br />
When it browns add cardamoms, cinnamon,jeera,cloves and lastly onions.<br />
Fry till onions are soft.<br />
Now add peas, cashew nuts,coriander leaves and salt to taste<br />
mix well and cook till peas are cooked.mix with rice and heat through.<br />
Serve hot with Vegetable dish.<br />
<br />
</div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-33524265759793758892011-10-08T04:30:00.000-07:002011-10-08T04:34:27.942-07:00Badam Gheer<div dir="ltr" style="text-align: left;" trbidi="on">Lets try a delicious drink<br />
<br />
Badam gheer is very tasty and healthy too.Lets find how to make this<br />
<br />
Ingredients are<br />
<br />
Milk 1 Litre(5 Cups)<br />
Sugar 3/4 Cup<br />
Kesar Powder 1 teaspoon<br />
Badam 100gms<br />
Saffron thread few<br />
<br />
Method:<br />
Soak the badam seeds in water for 30 mins<br />
In a pan, add milk and stir continuously, till it becomes thick in consistency and quantity reduces to 2 cups. Keep this milk aside<br />
Peel the skin of badam and grind it in mixer to a nice paste<br />
Take the badam paste in a pan and add little water and allow it to boil so that the badam paste gets cooked.<br />
Once the badam paste is cooked, add sugar and stir well.<br />
To this add the milk and kesar powder and stir well<br />
Add saffron threads and remove from flame<br />
The yummy delicious badam gheer is ready to server hot or we can keep in refrigerator and serve cold </div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-73485295009415064782011-10-06T22:11:00.000-07:002011-10-06T22:11:26.053-07:00chunky cheese sandwich<div dir="ltr" style="text-align: left;" trbidi="on">Breakfast is the first meal of the day.it should not be avoided.cheese is very good for children.Try this cheese sandwich which is healthy also.<div><br />
</div><div>Bread 2 slices</div><div>Carrot 2 nos</div><div>Onion 2nos</div><div>Capsicum 1nos</div><div>Cheese 1nos</div><div>pepper powder 1 tsp</div><div>Turmeric powder 1 pinch </div><div>Chilli powder 1/2 tsp</div><div>Oil 1 tsp </div><div><br />
</div><div><br />
</div><div>Finely chop carrots onions and capsicum separately. Take a kadai and pour oil statue onion and capsicum.statue till it becomes soft.Add salt to onion so that it will become soft easily.then add chopped carrot.add turmeric powder and chilly powder and mix well until it becomes soft.now add grated cheese.you can turn off the gas when cheese is melted. finally add some pepper to it.</div><div>take a bread slice cut its edges and spread the masalas in two sides</div><div><br />
</div><div>Delicious cheese sandwich is ready.Please try it children will really like it.</div><div>Please leave a comment </div><div><br />
</div><div><br />
</div></div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-87971408913460967282010-10-11T02:41:00.000-07:002011-10-11T02:47:19.048-07:00Microwave Tips<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Cover vegetables to retain moisture and help them cook more quickly, but don’t seal tightly.<br />
Stir vegetables, especially when reheating, to cook them evenly.<br />
<b>Beetroot</b><br />
Scrub beetroot gently, but don’t peel before cooking. Skins will slip off easily after<br />
they’re cooked - just peel them while they’re still warm. Use paper toweling to avoid<br />
staining your hands.<br />
Pierce beetroot and other root vegetables with a fork or skewer to check that they’re cooked.<br />
<b>Cabbage</b><br />
Don’t overcook cabbage, which will result in a strong, sulfurous odor and mushy texture.<br />
Red cabbage will turn a bluish-purple colour when cooked. The cabbage is red to begin with<br />
because it contains a high amount of acid. The acid cooks off along with the steam, leaving<br />
the cabbage alkaline – which produces a bluish-purple colour. Hard water, which is more<br />
alkaline, will cause more discolouration.<br />
<br />
<b>Cucumbers</b><br />
Waxed cucumbers should be peeled. Unwaxed cucumbers may be peeled with a swivel peeler or<br />
left unpeeled.<br />
<b>Garlic</b><br />
Garlic burns easily – add it only at the end of cooking and watch it closely.<br />
<b>Leafy Greens</b><br />
Leafy greens – especially spinach – should be washed carefully to remove all dirt. Fill a<br />
large pot with water and fresh greens: swish the greens in the water to loosen the dirt,<br />
which then sinks to the bottom.<br />
Wash leafy greens such as spinach or Swiss chard – but don’t dry them - and cook with no<br />
added water. Greens cook quickly. The water on the leaves is enough if they’re cooked over<br />
medium heat until the leaves are just “wilted”. Less water means more retained nutrients.<br />
<b>Potatoes</b><br />
If potatoes aren’t organic, it’s best to peel them. Peeling potatoes is easiest with a swivel<br />
peeler.<br />
Cut off any green spots before cooking.<br />
Pierce potatoes (and other root vegetables) to let steam escape – otherwise they could<br />
explode in the oven or microwave.<br />
When making mashed potatoes, be careful not to “overwork” them. Don’t overcook the potatoes<br />
or mash them in a food processor. This will result in a gluey, rather than fluffy, end<br />
product.<br />
Keep mashed potatoes warm for up to half an hour by putting them in a covered heatproof bowl.<br />
Put the bowl in a pot of hot water on the stovetop with the burner set on low.<br />
To keep more nutrients in “boiled” potatoes, boil them for about 15 minutes, then drain off<br />
the water and steam them until they’re done<br />
<br />
<br />
<b>Try some of these suggestions to make preparing and cooking vegetables easier.</b><br />
<br />
<br />
<br />
<br />
<br />
</div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-75428561891313394602010-10-11T02:28:00.000-07:002011-10-11T02:30:08.149-07:00Stir-Frying Tips<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Cut vegetables in same-size pieces so they’ll all take the same time to cook<br />
Add vegetables that take the longest to cook first - dense vegetables such as broccoli and<br />
<br />
carrots, for example. Next, add softer vegetables such as peppers and onions. Add garlic<br />
last.</div>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-74618478959598750242010-05-31T21:46:00.000-07:002010-05-31T21:48:57.264-07:00pizza recipeThis is something different pizza recipe<br /><br /><strong>veggie pizza recipe</strong> - (Serves 4) Cooking time - 9½ min<br />an easy breakfast pizza recipe !<br /><br /><br />Base<br />100 gm flour (maida)<br />30 gm butter<br />100 gm potato<br />½ tsp baking powder<br />½ tsp salt<br />Sauce<br />4 tbsp readymade tomato puree<br />½ tsp garam masala<br />½ tsp coriander powder<br />¼ tsp Oregano<br />½ tsp salt<br />1 tsp sugar<br />½ tsp chilli powder<br />Topping<br />50 gm cheese mozzarella<br />½ medium onion (thinly sliced)<br />½ medium capsicum (thinly sliced)<br /><br />1. Put the potato in a polythene bag and Micro high for 2 ½ minutes.<br />2. Mash the cooked potato to a smooth paste. Keep aside to cool.<br />3. Rub butter into the flour till it resembles breadcrumbs.<br />4. Add mashed potato, baking powder and salt.<br />5. Knead to a dough using a few tbsp cold water.<br />6. To prepare the sauce, mix all the ingredients.<br />7. Roll out pizza dough and spread out in the dish.<br />8. Spread the sauce on the base, leaving ¼" space all around.<br />9. Micro high uncovered for 6 minutes.<br />10. Mix a little salt to the onion and capsicum. Sprinkle this mixture on the pizza.<br />11. Grate cheese over it. Micro high uncovered for 1 minute.Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-51217688097969368442010-02-01T14:14:00.000-08:002010-02-05T23:37:44.246-08:00For a Balanced DietIn today's fast life,nobody gets time to make full fledged meals or dishes.Our body should get all needed nutrients to make us healthy.We should see whether essentials calories are getting for us in a day.Calories requirement defers from person to person. Depending upon Age,how healthy he or she is and exercises etc.Leafy vegetables and orange fruits helps us to regain our strength.<br /><br />A balanced diet should contain essential <br />Carbohydrates<br />Proteins<br />Fats<br />Vitamins<br />Fibre etc in our day to day life.<br /><br /><br />Carbohydrates we will get sufficient energy.<br />Proteins are essential for growth <br />Fats if not get properly we wont get needed vitamins<br />Vitamins are needed to keep us healthy<br /><br />So one should intake Carbohydrates,Proteins,Fats,Vitamins,Fibre etc in correct proportionsAnu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com1tag:blogger.com,1999:blog-5599842780254681442.post-15433569619933881692009-06-02T02:24:00.000-07:002009-06-03T01:19:36.440-07:00Cooking Means and wantsThe act of preparing something (as food) by the application of heat.Its an art as all say.Every body know how to cook.People makes many innovations in cooking.there r lot of Tips in cooking<br />some of them are:-<br /><br /><br /><span style=";font-family:Verdana;font-size:85%;" > <li>When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.<br /><br /></li><li>Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.<br /><br /></li><li>When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.<br /><br /></li><li>Don't salt meat before you cook it. Always salt meat halfway through cooking. (little less than what is required). Then taste the meat when it is done and then add salt as needed.<br /><br /></li><li>To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.<br /><br /></li><li>While making any pasta add salt to the boiling water in which you are cooking it. That will be the only chance you get to salt it. Add salt after the water boils. If you add it before , it will take a longer time to boil.<br /><br /></li><li>To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.<br /><br /></li><li>While make any deep fried dish, if the hot oil starts foaming and rises in the pan, add a small piece of tamarind to the oil. This will prevent foaming and spill over.<br /><br /></li><li>If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles.<br /><br /></li><li>Chill onion is refrigerator before cutting to avoid tears. One other way to avoid tears is to soak peeled onion is water before cutting.<br /><br /></li><li>To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.<br /><br /></li><li>To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken.<br /><br /></li><li>Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.<br /><br /></li><li>For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.<br /><br /></li><li>To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it. </li><li><br /><br />A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.<br /><br /></li><li>Remove the stems from chilies before storing them. This will keep them fresher for a long time.<br /><br /></li><li>It is better to use round dishes in the microwave oven rather than square or rectangular dishes as round dishes spread heat faster.<br /><br /></li><li>Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.</li></span><br /><span style="font-weight: bold;">Cooking Does not ends in just making</span> but also cleaning whole have a look at this Link for that<br />http://www.kitchensofindia.com/recipes_cooking_tips.asp<br /><br />We can also find many other things in cooking.but matter is that <span style="font-weight: bold;">When Cooked with Love it will become really tasty</span>.Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0tag:blogger.com,1999:blog-5599842780254681442.post-26734708306399526412009-06-02T01:11:00.001-07:002009-06-02T10:05:19.417-07:00Kerala cookingA seperate taste is there for Kerala cooking<br />Lets test<br /><br /><table class="size2" width="100%" border="0"><tbody> <tr> <td colspan="2" valign="top"><a name="aviyal"></a><h2><a name="aviyal">Aviyal</a> (Avial)</h2><br /><b>Ingredients</b><br /><br />vegetables 2 cups (cubed and boiled)<br />[beans, carrots, potatoes, drumsticks, raw bananas]<br />cumin seeds 2 tsp<br />coconut 3 tbsp (shredded)<br />green chillies 4-5<br />buttermilk 3/4 packet<br />turmeric 1/4 tsp<br />coconut oil 3 tsp (seasoning)<br />coriander leaves 1 tbsp (chopped finely)<br />Salt as per taste<br /><br /><br /><b>Method:</b><br /><br /><ul><span class="size2"> <li>Roast in a little oil cumin seeds, coconut, green chillies (separatly) and blend to a smooth paste. </li><li>Add the salt, turmeric and the coconut paste to the buttermilk. </li><li>Add the boiled vegetables. </li><li>Heat on a vey low flame till the buttermilk mixture reaches a thick texture. </li><li>Keep stirring continously. </li><li>Now add the chopped coriander leaves. </li><li>Season with mustard, curry leaves, hing , cumin and red chillies in hot coconut oil. </li><li>Serve hot with steamed rice. </li></span></ul><br /><div align="right"><a href="#back"><img alt="Back" src="/images/i/back.gif" border="0" /></a></div> <hr /> </td></tr> <tr> <td colspan="2" valign="top"><br /><br /><a name="theeyal"> <h2>Theeyal</h2></a><br /><b>Ingredients</b><br /><br />shallots or pearl onions 1 cup<br />large onions 2<br />grated coconut 1 cup<br />coriander seeds 1 tsp<br />garlic cloves 2<br />methi seeds 1 tsp<br />tamarind extract 1 tbsp<br />chili powder 1 tbsp<br />turmeric powder 1 tsp<br />oil 2 tsp<br />curry leaves few<br />Salt as per taste<br /><br /><br /><b>Method:</b><br /><br /><ul><span class="size2"> <li>Peel and chop the large onions finely. </li><li>Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions. </li><li>Saute well and when browned, add the curry leaves, coriander seeds and methi seeds. </li><li>Stir for a few more minutes and remove and keep aside. </li><li>On a low heat, dry roast the coconut till light brown. </li><li>When cool, blend the coconut with the onion mixture adding a half cup of water. </li><li>Heat the remaining oil in a saucepan and add the mustard seeds. </li><li>When they pop, add the curry leaves and remaining onions and shallots and stir till browned. </li><li>Add the tamarind extract and 1/2 cup water and salt. </li><li>When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes. </li><li>Serve hot with steamed rice. </li></span></ul><br /><div align="right"><a href="#back"><img alt="Back" src="/images/i/back.gif" border="0" /></a></div> <hr /> </td></tr> <tr> <td colspan="2" valign="top"><br /><br /><a name="thoran"> <h2>Thoran</h2></a><br /><br /><b>Ingredients</b><br /><br />Cabbage 1 (small and chopped)<br />Carrot 3 Nos (Peeled and grated)<br />Large Onion 2 Nos (Chopped)<br />Grated Coconut 2 cups<br />Chilli Powder 1/2 tsp<br />Turmeric Powder 1/4 tsp<br />Jeera Powder 1/8 tsp<br />Curry leaves few<br />Long grain rice 2 tsp<br />Oil 5 tsp<br />Lemon Juice 1 tsp Salt as per taste<br /><br /><br /><b>Method:</b><br /><br /><ul><span class="size2"> <li>Heat the oil in a frying pan. </li><li>Add the rice. When it turns to light brown, add the chopped onion and saute for 3 minutes. </li><li>Add the grated carrot, Stir for 2 minutes and then add the cabbage, chilli, turmeric, jeera and salt. </li><li>Add the grated coconut and place a a lid over it and cook for 2 minute. </li><li>Remove the lid and add the lemon juice. </li><li>Stir it occasionally and let it become dry. Add the curry leaves on top. </li><li>Serve hot with steamed rice. </li></span></ul><a name="injipuli"></a><h2><a name="injipuli">Injipuli</a></h2><br /><b>Ingredients</b><br /><br />Ginger 1/2 kg<br />Oil 5 tbsp<br />Small onions 1/4 kg<br />Tamarind 3 lemon sized (soaked in water)<br />Jaggery As reqd (mixed with water)<br />Green chillies 4 nos<br />Coriander powder 3 tbsp<br />Chilly powder 1 to 2 tbsp<br />Turmeric powder 1/2 tsp<br />Coconut 1/2 shell (cut into small pieces)<br />Curry leaves a few<br />Mustard seeds 1 tsp<br />Salt to taste<br /><br /><br /><b>Method:</b><br /><br /><ul><span class="size2"> <li>Heat oil in a pan </li><li>Fry the chopped ginger with a little salt, till it turns golden brown </li><li>Remove it from the oil and keep it aside once done </li><li>Heat up the remaining oil in the pan </li><li>Splutter mustard seeds </li><li>Add coconut pieces and fry them </li><li>Once it turns a little brown, add curry leaves and fry it </li><li>Add the chopped onions and green chillies and fry, till it turns brown </li><li>Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone </li><li>Add the fried ginger and tamarind water </li><li>Lower the flame and allow it to boil </li><li>Add the jaggery juice and keep it for 5 mins </li></span></ul>If you want you can see this Site also<br /><br />http://www.newkerala.com/recipes/<br /><br />Enjoy Cooking<br /></td></tr></tbody></table>Anu Satheeshhttp://www.blogger.com/profile/16927580634268893516noreply@blogger.com0