tag:blogger.com,1999:blog-68876097811369850752024-02-20T16:48:25.133-08:00Ma recipesMadhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-6887609781136985075.post-53810922175903024222011-03-20T15:59:00.000-07:002011-03-20T15:59:33.642-07:00Mushroom Mutter Masala<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI34eBWvCkqPaJpHJXSaA528p1IOkU1OHoDAYxRDhKBzCAG88NurU-LbNbgXWyqEhku1GM2gzAT_kVCHnrtZEwSWIxtA8eyLmdKztDiS08uzUP_qyYWhj5JVEqn7JBE4lreLuDozg9Bii1/s1600/IMG_6466_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI34eBWvCkqPaJpHJXSaA528p1IOkU1OHoDAYxRDhKBzCAG88NurU-LbNbgXWyqEhku1GM2gzAT_kVCHnrtZEwSWIxtA8eyLmdKztDiS08uzUP_qyYWhj5JVEqn7JBE4lreLuDozg9Bii1/s640/IMG_6466_edited-1.JPG" width="426" /></a></div><br />
10-15 Mushrooms sliced <br />
1/2 cup Green peas <br />
1 Onion finely chopped<br />
2 Tomatoes finely chopped<br />
1/4 cup Cashew <br />
1/4 cup milk <br />
1/4 cup tomato ketchup<br />
1" inch cinnamon <br />
3 cloves<br />
1 tsp cumin seeds<br />
2 garlic chopped<br />
1 " inch ginger chopped<br />
1 tsp turmeric <br />
1 tsp cumin-coriender powder<br />
1 tsp garam masala <br />
1 tsp red chili powder<br />
salt to taste <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTteEAqttJSyq5HuC2w3w34ThM5iSYkWuAEX-zv0JKqOP1xKnGDhFdIa8L-LPthYZP1ZtDf5SxoGR4zTSZmbDN3gVOPMs-6s_IBzzyWpnBN9OVcA4aR8SsKKmpt_F_rbX9XNtWiowugeDz/s1600/IMG_6464_edited-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTteEAqttJSyq5HuC2w3w34ThM5iSYkWuAEX-zv0JKqOP1xKnGDhFdIa8L-LPthYZP1ZtDf5SxoGR4zTSZmbDN3gVOPMs-6s_IBzzyWpnBN9OVcA4aR8SsKKmpt_F_rbX9XNtWiowugeDz/s640/IMG_6464_edited-2.JPG" width="426" /></a></div>In a pestle & motor make a ginger-garlic paste set aside.<br />
Blend the cashews with little water and make a fine paste.<br />
<br />
Heat a oil in a heavy sauce pan, add cinnamon, cloves and cumin seeds. when cumin sluptters add chopped onions, saute it until light golden<br />
Add turmeric, and masala powders mix well and let it blend for 2 mins.<br />
Add tomatoes salt to taste cover it and cook for 2-3 mins ocassionally saute it.<br />
Now add the cashew paste and water( make sure not to add too much as we need to add milk later) cook for 4-5 mins or until thoroughly blend. <br />
Add peas and mushrooms, tomato ketchup, cover it and cook for about 7-10mins on medium-low flame.<br />
Lower the flame and add milk and mix well<br />
Lastly, garnish chopped cilantro <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2q741es1imlpAyRtXdb1c8EplUsgALf7pbnq0gqReDUPc9z8iyHbac3yVxJIWd2ijOZeafCtGMUxCs5xMJgYr39OOyDfXRAboJUHe3E_YeAj-2wMP8zvk21xz0LzV21C9KeF73SD_2_AO/s1600/IMG_6457_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2q741es1imlpAyRtXdb1c8EplUsgALf7pbnq0gqReDUPc9z8iyHbac3yVxJIWd2ijOZeafCtGMUxCs5xMJgYr39OOyDfXRAboJUHe3E_YeAj-2wMP8zvk21xz0LzV21C9KeF73SD_2_AO/s640/IMG_6457_edited-1.JPG" width="426" /></a></div>Serve with any Indian bread.Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com11tag:blogger.com,1999:blog-6887609781136985075.post-46321045680874988212011-03-18T10:06:00.000-07:002011-03-18T10:06:04.275-07:00Shallots SambarWell, Lots of changes going around, we moved an hour forward and a major devasting change is shift in the earth axis caused by the quake in Japan it's such a horrified disaster. my prayers for the people of japan. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloJaYlvDZYcQObKxdWLsJ0S_uKy3Z55R9e-MY6-OzhMp1H084wbVFtqC1hl2CDnCmzNwij_TSSDW_e0SvPY1gCTfm7S1IGNJ38hxEsIQWH9HIaXKSHbiLBj1dHp6ju56AYMWnRgRFrz4Z/s1600/IMG_6434_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloJaYlvDZYcQObKxdWLsJ0S_uKy3Z55R9e-MY6-OzhMp1H084wbVFtqC1hl2CDnCmzNwij_TSSDW_e0SvPY1gCTfm7S1IGNJ38hxEsIQWH9HIaXKSHbiLBj1dHp6ju56AYMWnRgRFrz4Z/s640/IMG_6434_edited-1.JPG" width="426" /></a></div>Back to ma recipes, here is a quick recipe on shallots. <br />
<br />
Ingredients:<br />
1/4 cup Red gram dal<br />
1/2 pound shallots <br />
lemon sized tamarind, soaked in water and extract the paste<br />
1/2 tsp turmeric <br />
1 tbsp jaggery<br />
salt <br />
<br />
Masala Paste <br />
1/4 tsp Fenugreek seeds<br />
1 tsp cumin seeds <br />
1 1/2 tbsp coriender seeds<br />
1 tbsp bengal gram <br />
4 red chilies <br />
1 tbsp poppy seeds <br />
3-4 tbsp coconut shredded<br />
oil <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbUp3ID8stXbD21Ns7c6c4BBpDs-XouVHcG__MYWCS6NzMGyUfdONhKkOG5woNC4h-gM3guRxNFzhWEjqWJym3ypc4Rkp_FIqYoWlP9SC5H6CUhjti-I8y6Ot-poka4EeeGzbHks03MgN/s1600/IMG_6442_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbUp3ID8stXbD21Ns7c6c4BBpDs-XouVHcG__MYWCS6NzMGyUfdONhKkOG5woNC4h-gM3guRxNFzhWEjqWJym3ypc4Rkp_FIqYoWlP9SC5H6CUhjti-I8y6Ot-poka4EeeGzbHks03MgN/s640/IMG_6442_edited-1.JPG" width="426" /></a></div>Tempering <br />
1 Mustard seeds<br />
1 black gram dal<br />
1 red chili<br />
and few curry leaves <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgIpn_fpsSV0w0_5Zek4RmKGESTqKHCqP1NPUm7EzLYBwEgg7DnYGejwKOyBJrpqZeyYKP2NaMYzDeTQPkhH4vrTYCDqmmnpmbiE2VE-i6UQNAzr85JlXuDlPUgxdNQOx8d_975s2gRlo/s1600/IMG_6436_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgIpn_fpsSV0w0_5Zek4RmKGESTqKHCqP1NPUm7EzLYBwEgg7DnYGejwKOyBJrpqZeyYKP2NaMYzDeTQPkhH4vrTYCDqmmnpmbiE2VE-i6UQNAzr85JlXuDlPUgxdNQOx8d_975s2gRlo/s640/IMG_6436_edited-1.JPG" width="426" /></a></div>Pressure cook the red gram dal and set aside <br />
Heat a small pan, add oil add red chilies, fenugreekseeds, cumin seeds, coriender seeds, bengal gram and poppyseeds and saute for 2-3 mins. Blend all to fine paste with coconut and 4 shallots.<br />
Now, In a heavy sauce pan heat a oil add 1tsp mustard seeds, 1 tsp black gram, one red chilies and few curry leaves. When mustard seeds sluptters add tamarind paste, salt to taste, jaggery, turmeric and rest of shallots . Close the lid of the pan and cook until the raw smells of tamarind disppears. <br />
Add cooked dal and masala paste and cook until thoroughly combine. <br />
Lastly, garnish with cilantro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifj5mE47ajOhfgcx2YS9ZuCBGcll_wQpgi7ZiV1iKbpPhV_qVj2-Xtbe-ooldGELTxJRNIhPB7R7TgKntMlZyX9y82JheLf1-jE0zKrcfAJmyb5apFNCSi-0YsBXM6cmhdLOoaR1JzN1X/s1600/IMG_6440_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifj5mE47ajOhfgcx2YS9ZuCBGcll_wQpgi7ZiV1iKbpPhV_qVj2-Xtbe-ooldGELTxJRNIhPB7R7TgKntMlZyX9y82JheLf1-jE0zKrcfAJmyb5apFNCSi-0YsBXM6cmhdLOoaR1JzN1X/s640/IMG_6440_edited-1.JPG" width="426" /></a></div><br />
<em><span style="color: #999999;">A recipe from Cookbook "Dakshin"</span></em>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com7tag:blogger.com,1999:blog-6887609781136985075.post-44903285585128459032011-02-05T14:30:00.000-08:002011-02-05T14:30:14.237-08:00Ginger Rasam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoX0VghdY8U02pOR0Yrwp8OEqcz0SVcHgVmE28NaJzFVq3PnsFP3eaS9YGfQMPf_2pYoxAa-yQY3yLY3cJljfDAM5HBDZbs8uKFNoZlV6TsaACH2HN_EjQEaVWJjTPigxikB5-NYZUduma/s1600/IMG_6382_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoX0VghdY8U02pOR0Yrwp8OEqcz0SVcHgVmE28NaJzFVq3PnsFP3eaS9YGfQMPf_2pYoxAa-yQY3yLY3cJljfDAM5HBDZbs8uKFNoZlV6TsaACH2HN_EjQEaVWJjTPigxikB5-NYZUduma/s640/IMG_6382_edited-1.JPG" width="425" /></a></div><br />
Ingredients:<br />
2 tbsp toor dal/ pigeon peas <br />
2 1/2 inch ginger <br />
2 green chilies <br />
3 tbsp shredded coconut <br />
2 tsp cumin seeds <br />
1 tsp peppercorns <br />
3 tsp jaggery <br />
salt to taste <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrqUrJGFSBc78_MhQfq13ElqL0_N6aW9vaoGqfKSGvrxfggtBsOdwJiOXrqyeRPlU7KIRBaP1UQfgJQV85rT2sfZ2OndElhfaVr0bVSRNESUTsxBqNTy40ZHpJnr7qBALIGnRlC4LXDb2/s1600/gingerrasam.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrqUrJGFSBc78_MhQfq13ElqL0_N6aW9vaoGqfKSGvrxfggtBsOdwJiOXrqyeRPlU7KIRBaP1UQfgJQV85rT2sfZ2OndElhfaVr0bVSRNESUTsxBqNTy40ZHpJnr7qBALIGnRlC4LXDb2/s640/gingerrasam.JPG" width="640" /></a></div>Tempering <br />
1tsp mustard seeds <br />
1 tsp cumins seeds<br />
1-2 red chilies <br />
few curry leaves<br />
hing / asafedita powder<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2PD4hp1Ipyk6a-TqFR-1r1m-shalDhPjbtaepoHqw1YsjhAWq2byyQphMLZeMHBIEWaXiP409W7HjphebZGAmSSKpvMkWgm6kfSv3rtl0I7cDhiFATAzauMERRderp4yQkVcCg_kxd-k/s1600/IMG_6379_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2PD4hp1Ipyk6a-TqFR-1r1m-shalDhPjbtaepoHqw1YsjhAWq2byyQphMLZeMHBIEWaXiP409W7HjphebZGAmSSKpvMkWgm6kfSv3rtl0I7cDhiFATAzauMERRderp4yQkVcCg_kxd-k/s640/IMG_6379_edited-1.JPG" width="426" /></a></div>Soak the pigeon peas/toor dal for 30 mins and keep aside.<br />
In a blender, add coconut, ginger, green chilies, cumin and peppercorns and coaked dal. make a fine paste.<br />
In a heavy pan, boil 2 cups of water with salt and turmeric powder, add the paste, simmer the flame and boil until the raw flavour goes or until you dont see the foam standing. <br />
Lastly, In a small pan heat 3 tsp oil, add mustard seeds when it sluptters, add cumin, red chilies, curry leaves and hing.<br />
Mix it with rasam.<br />
Serve with white rice.Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com13tag:blogger.com,1999:blog-6887609781136985075.post-58530320033993161152010-12-26T13:34:00.000-08:002010-12-26T13:34:37.466-08:00Pav BhajiHope all you out there having a nice, fun-filled holidays. For us it's being a relaxed holiday, not much cooking, lot more shopping. Here is my quick last post for this year :) See you all next year.<br />
<em>Wishing all a peaceful new year 2011.</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mJtfEzr0Z2BkKkaJyaNefaVKyfDYhXcpTC7zgVGZRUYrDTNr5xt3dh341kUMuPlYSb-DU7XdRPi4mR1WqGsRH7eJoXrRU73nEw833bcRPMn3wmT7j1lDQnjOKXWHnDPEbVFyl8h6dYkc/s1600/IMG_5751_edited-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mJtfEzr0Z2BkKkaJyaNefaVKyfDYhXcpTC7zgVGZRUYrDTNr5xt3dh341kUMuPlYSb-DU7XdRPi4mR1WqGsRH7eJoXrRU73nEw833bcRPMn3wmT7j1lDQnjOKXWHnDPEbVFyl8h6dYkc/s640/IMG_5751_edited-2.JPG" width="426" /></a></div><br />
<br />
Ingredients:<br />
1 big onion finely chopped<br />
3 tomatoes <br />
1/2 cauliflower<br />
1 big green pepper<br />
1 carrot<br />
2 small potatoes<br />
3 green chilies<br />
1 tbsp ginger-garlic (homemade)<br />
1/2 tsp turmeric powder<br />
1/2 tsp red chili powder<br />
1/2 tsp cumin powder <br />
1/2 tsp coriender powder<br />
1 1/2 tsp pav bhaji masala<br />
Cilantro chopped for garnish<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3I-6T42vzCZHOovRE4k1CwNGBzgMyjTWoIVdacMcrrCEitpyRNCsPo0Y2q1wGZAiOn4_QRSg5EdUigUUwkc8OSeveGZs3YbKBNcmHWHN5KPgq4sPfJ6Up8-vBmwY1VpLl9XHAVGGeTGQ/s1600/IMG_5755_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3I-6T42vzCZHOovRE4k1CwNGBzgMyjTWoIVdacMcrrCEitpyRNCsPo0Y2q1wGZAiOn4_QRSg5EdUigUUwkc8OSeveGZs3YbKBNcmHWHN5KPgq4sPfJ6Up8-vBmwY1VpLl9XHAVGGeTGQ/s640/IMG_5755_edited-1.JPG" width="426" /></a></div><br />
Pressure cook all the veggies except onion & tomatoes for 7-10 mins and let it cool.<br />
Smashed the veggies and keep aside.<br />
In a medium saucepan, heat 2-3 tbsp of oil(mix of butter and oil), add chopped onions and fry until golden brown, add ginger-garlic paste & saute for 1 min.<br />
Add all the powders, mix well and add tomatoes cover & cook until the tomatoes are smashed in medium flame. <br />
Now add the 1/2 tsp pav bhaji masala and mix well. cook for 2-3 mins until the masala blend with onion & tomatoes.<br />
Add smashed veggies and 1 tsp pav bhaji masala and salt for taste and cook for 5 - 10 mins in the medium flame,stir occasionally.<br />
Turn off the flame and garnish with cilantro. <br />
Serve the bhaji with chopped onion & slice of lemon and Pav.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tVoF87y3TEX3GV1gKkyDGH0A1kMfHBpXy3ymu5YTDLKHBI01TN-lcAav8DpUUUSB1iJa-OtzRe5OpmNo65KmY-uKmLrVYKszBQHlzFIN6MdQ1XgfSJxaRTNFG0Z7bfc_ASwySqvJXhrp/s1600/IMG_5760_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tVoF87y3TEX3GV1gKkyDGH0A1kMfHBpXy3ymu5YTDLKHBI01TN-lcAav8DpUUUSB1iJa-OtzRe5OpmNo65KmY-uKmLrVYKszBQHlzFIN6MdQ1XgfSJxaRTNFG0Z7bfc_ASwySqvJXhrp/s640/IMG_5760_edited-1.JPG" width="640" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com16tag:blogger.com,1999:blog-6887609781136985075.post-65121837584107751012010-11-24T11:00:00.000-08:002010-11-24T11:00:16.739-08:00Chocolate Hazelnut BiscottiA blasting news in Seattle right now is "Cold"... we having a super super icy weather from Sunday night.. It snowed just 1-2 inches and outcome was terrible... for about 50000 people no power from past 48 hours or so , you can imagine how we all dependent on the power. Hoping for a better temperature for the long weekend. <br />
<br />
It's been a month I haven't bake...got some baking cookbooks from a book fair and indulge to this recipe..A morning cuppa coffee and a choco biscotti on a freezing cold....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gEZm-66YY46aMxjyzWSZ_T3xGT_GYkEr254-lr0vDtunxGaxY0EE7qzYPqstW10qL-xePRfGXXedrUY5LId7r5JKOOpj1LrsMYluv2r_cqsF663u7uivar_Hhg1CVbN9aBUw-4lmDYf_/s1600/IMG_5621_edited-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gEZm-66YY46aMxjyzWSZ_T3xGT_GYkEr254-lr0vDtunxGaxY0EE7qzYPqstW10qL-xePRfGXXedrUY5LId7r5JKOOpj1LrsMYluv2r_cqsF663u7uivar_Hhg1CVbN9aBUw-4lmDYf_/s640/IMG_5621_edited-2.JPG" width="426" /></a></div><br />
Ingredients:<br />
1 cup hazelnuts<br />
2 1/2 cups all purpose flour<br />
1/2 cup unsweetened cocoa powder<br />
1/2 cup unsalted butter<br />
3/4 granulated sugar<br />
1 tsp coarse salt<br />
3 large eggs <br />
1 handful of bittersweet chocolate chips<br />
1 large egg white for brushing <br />
coarse sanding sugar <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0nih0g8qmlafBBqEsKrdyJ6jyERVCkIbQGueHiVcUWEO1M_SFA_vzdvy8unHE66_DJRZdo6WGUgao6dd0jxpc_iaAEv3r_WhGYgphgPofxt-a_m4l2Agl6HHvb3EYjs39wyNMqpT5uvt/s1600/Picnik+collage2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0nih0g8qmlafBBqEsKrdyJ6jyERVCkIbQGueHiVcUWEO1M_SFA_vzdvy8unHE66_DJRZdo6WGUgao6dd0jxpc_iaAEv3r_WhGYgphgPofxt-a_m4l2Agl6HHvb3EYjs39wyNMqpT5uvt/s640/Picnik+collage2.JPG" width="640" /></a></div><ol><li>Set the oven rack in the middle position. Preheat the oven at 350F. Line a baking sheet and set aside.</li>
<li>In a small baking tray, place the hazelnuts in a single layer on a baking sheet and bake until they are lightly colored and the skins are blistered and cracking, 5 to 10 mins. Wrap in a kitchen towel and let steam for 1 min. Rub the nuts in the towel as many of the skins as possible, set aside to cool completely. Coarsely chop the hazelnuts.</li>
<li>In a medium bowl,whisk together flour, cocoa powder and baking powder, set aside.</li>
<li>In a large bowl, beat the butter,sugar and salt to medium speed until light fluffy 2-3 mins, scraping down the sides of the bowl, Add the eggs one at a time, beating after each addition until blended.</li>
<li>With the mixer on low speed,add the dry ingredients and beat until the flour is absorbed. Fold in the chocolate and the chopped hazelnuts.</li>
<li>On a lightly floured work surface, gently roll with lightly floured hands make a 17 inches long and 11/2 inches wide. Carefully, transfer to the prepared baking sheet. Brush with egg wash and sprinkle with sanding sugar. Bake for 20 mins.</li>
<li>Remove the logs from the oven and let cool on the baking sheet on a wire rack for 10 mins, Using the knife, cut the logs on the diagonal into slices about 3/4 inch thick. Return the slices to the baking sheet, laying each one on its side, and bake until the biscotti are completely fried and crisp, about 10-15 mins.</li>
<li>Cool the biscotti for 10 mins on the baking sheet on a wire rack. The n transfer them to the rack with a metal spatula and let cool completely. </li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGl9nVT1E78Xxq5EdI3wHTH0hdGWfH4DHk1RB7o_9Vq-IYbmPNwcBNkXKskAwD3jI5SsR0KikxGa__dC2qTVpxpRpihcu2FgvsWSYS0nZruWZwhWA4h9F53u7zO_5W6AaCc0cvZLAzXZx8/s1600/Picnik+collage3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGl9nVT1E78Xxq5EdI3wHTH0hdGWfH4DHk1RB7o_9Vq-IYbmPNwcBNkXKskAwD3jI5SsR0KikxGa__dC2qTVpxpRpihcu2FgvsWSYS0nZruWZwhWA4h9F53u7zO_5W6AaCc0cvZLAzXZx8/s640/Picnik+collage3.JPG" width="640" /></a></div><li>Store in a covered container at room temperature for up to 1 week.</li>
</ol>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com7tag:blogger.com,1999:blog-6887609781136985075.post-33182848410432589032010-11-07T15:09:00.000-08:002010-11-07T15:09:17.691-08:00Rose Jam BarsLast week while shopping groceries at international market I came across something that I was wanting for longtime "Rose Jam" and wanted to make use of it in a different way instead of just spreading on the bread, did some reaserch on web, found something similar recipe "starberry jam bar", subsituted "rose" instead of strawberries and I should admit 'The Bars' came out pretty well. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHdNcH88JcXdzdil868KcEM4Gm35719J62XqqqWMl1M-524OzPoPtn5s2IWHCGMPbQaUV6z_ddu7euY-GpdBBut4LVT3HLygMrWNCB_Kdkm9Meqy9D3Hde7T0dkCD2RtFCl5_Bov4LJe7/s1600/IMG_5559_edited-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHdNcH88JcXdzdil868KcEM4Gm35719J62XqqqWMl1M-524OzPoPtn5s2IWHCGMPbQaUV6z_ddu7euY-GpdBBut4LVT3HLygMrWNCB_Kdkm9Meqy9D3Hde7T0dkCD2RtFCl5_Bov4LJe7/s640/IMG_5559_edited-2.JPG" width="426" /></a></div><br />
Ingredients:<br />
1/2 cup Butter <br />
3/4 cup Sugar<br />
1 Egg<br />
1 tbsp Honey<br />
1-1/4 cup of All purpose flour<br />
1/4 tsp baking powder<br />
1/4 tsp of ground cinnamon, nutmeg<br />
2/3 cup of Rose Jam<br />
1/4 cup of Almonds chopped<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCisPEnAbQPfgvdYSFyBAwmS7DTqsBmB2Qy3_-hfC-dgkoiAVEMdq2RpUyyn_jTn9daeSEYkVxdhlQSZ-VSHu1gLmXjCN5mgXpIE0-Aa0mdT79bivVOHEzCRKJRQn5U65jEuBDwYpK0FzH/s1600/Picnik+collage1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCisPEnAbQPfgvdYSFyBAwmS7DTqsBmB2Qy3_-hfC-dgkoiAVEMdq2RpUyyn_jTn9daeSEYkVxdhlQSZ-VSHu1gLmXjCN5mgXpIE0-Aa0mdT79bivVOHEzCRKJRQn5U65jEuBDwYpK0FzH/s640/Picnik+collage1.JPG" width="640" /></a></div>Preheat the oven at 350 F<br />
In a large mixing bowl, mix butter and sugar until light and fluffy. Beat in egg and honey.Combine the flour,baking powder, ground spices.<br />
Gradually add to the butter mixture.<br />
Divide the dough in half, spread one portion into a lightly greased 9 inch sqaure baking pan.Spread with jam.<br />
Drop remaining dough by teaspoonfuls over jam, Sprinkle the chopped almonds.<br />
Bake for 25-30 minutes or until the top is golden brown. Cool on a wire rack. Cut into bars.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3CedSZ8xN33G4RHZ_n0LMTR2pDk0HnuSN8pTCRDmoA6B-JGyD29ykbTM1i2HZYF-2JWdmpGWm5RMQ2N41J1Y1bumihLZjNrwHwiUwp0nQIKymGtTdynuVP4ZMIJblXTOG5QuM_YrJua8/s1600/Picnik+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3CedSZ8xN33G4RHZ_n0LMTR2pDk0HnuSN8pTCRDmoA6B-JGyD29ykbTM1i2HZYF-2JWdmpGWm5RMQ2N41J1Y1bumihLZjNrwHwiUwp0nQIKymGtTdynuVP4ZMIJblXTOG5QuM_YrJua8/s640/Picnik+collage.jpg" width="640" /></a></div><br />
Note: You can store the cut bars in a airtight container for a week.Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com12tag:blogger.com,1999:blog-6887609781136985075.post-5029883926541666052010-10-31T16:33:00.000-07:002010-11-02T20:14:52.539-07:00Pumpkin Spice Short CakesHappy Halloween to all out there who celebrating. Seattle is looking so gorgerous and splashed with colors like oranges, red and green.. maples leaves, apples, pumpkins.Well, I am not a big fan of pumpkin but since it's season to celebrate thought will bake some....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOeAkywXykxRQ1ORzznaxWUWfIy-EFaLqRf875-jwzRgIPQqTXtWliPgjeCttTOinXNm-3zdMEb9trjCc5JZ_QKa7hgadm5U1qfq5Q9SHtLhXNBrddTH6vYTTt3wXH9Vg9TIEl5CwhdTRx/s1600/IMG_5486_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOeAkywXykxRQ1ORzznaxWUWfIy-EFaLqRf875-jwzRgIPQqTXtWliPgjeCttTOinXNm-3zdMEb9trjCc5JZ_QKa7hgadm5U1qfq5Q9SHtLhXNBrddTH6vYTTt3wXH9Vg9TIEl5CwhdTRx/s640/IMG_5486_edited-1.JPG" width="426" /></a></div>1/2 cup (1 sticks) unsalted butter, softened<br />
1 1/4 cup sugar<br />
3 large eggs<br />
1 cup pumpkin puree (I prepared it at home you can also use canned)<br />
1/2 cup buttermilk<br />
1 teaspoon pure vanilla extract<br />
2 cup all-purpose flour<br />
2 teaspoon baking powder<br />
1 1/2 teaspoon ground cinnamon<br />
1 teaspoon baking soda<br />
1/2 teaspoon fresh-ground nutmeg<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0I4nS4zLmDovfifVu68A9rXeZc4CImy_ljvz6oW78rd6b5P1bfeJUZQek9i85VmqM96d6YqHWGWoPN1-EFhcWP4Aa4U_tzpA7u5RGQvJpVA84s5bNh-g9HW0gQTzC16t3MvvRChIkKoEJ/s1600/IMG_5485_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0I4nS4zLmDovfifVu68A9rXeZc4CImy_ljvz6oW78rd6b5P1bfeJUZQek9i85VmqM96d6YqHWGWoPN1-EFhcWP4Aa4U_tzpA7u5RGQvJpVA84s5bNh-g9HW0gQTzC16t3MvvRChIkKoEJ/s640/IMG_5485_edited-1.JPG" width="426" /></a></div><br />
Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat cake pans with softened butter and set aside.<br />
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Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxTDTyDHiVQT5AvaSzUoV5JYCRIEOVY7yOT5BRsf8dxBHDqFGv9rhEzA28cYoBWWYc3vWkuAzjmqRE-iYw2lJ-5QnmARu4HRgiYRKVxeGhMWhtkBaRnNcGu9WXlcBQjFiUDH7Np9jIbn5/s1600/IMG_5489_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxTDTyDHiVQT5AvaSzUoV5JYCRIEOVY7yOT5BRsf8dxBHDqFGv9rhEzA28cYoBWWYc3vWkuAzjmqRE-iYw2lJ-5QnmARu4HRgiYRKVxeGhMWhtkBaRnNcGu9WXlcBQjFiUDH7Np9jIbn5/s640/IMG_5489_edited-1.JPG" width="425" /></a></div><br />
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Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnC0o3dIj5-US6oME2FaD4AW4bb7sLIEdrskYcYK1R0o1B-NZWMA9-fseZh347tXOotgyowgoDnsknfNa5HI2sWV9e88MMIfi3BZv_OLG3-6jp3BViF_Lqra5y35G0JVRmjh-0F7jMx3sX/s1600/Picnik+collage_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnC0o3dIj5-US6oME2FaD4AW4bb7sLIEdrskYcYK1R0o1B-NZWMA9-fseZh347tXOotgyowgoDnsknfNa5HI2sWV9e88MMIfi3BZv_OLG3-6jp3BViF_Lqra5y35G0JVRmjh-0F7jMx3sX/s640/Picnik+collage_edited-1.JPG" width="640" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com11tag:blogger.com,1999:blog-6887609781136985075.post-21131038556636826312010-10-14T20:09:00.000-07:002010-10-14T20:09:27.181-07:00Aloo Palak ~ Potato Spinach Curry<a href="http://www.blogger.com/"></a><span id="goog_652048293"></span><span id="goog_652048294"></span>A big thanks to Manju @ <a href="http://www.mirchmasala.me/2010/08/quinoa-salad-with-farm-fresh-vegetables.html"><em>Mirch Masala</em></a> for introducing me to <em><strong>"</strong></em><a href="http://www.fullcirclefarm.com/"><em><strong>Full Circle Farm</strong></em></a><em><strong>"</strong>.</em> I'm glad that I found this service. A box of fresh Vegetables and fruits on every wednesday morning at doorstep oh! no grocery shopping.. <strike>I'm</strike> we are loving it. This week delivery included fresh Spinach, Idaho potatoes and I can't think of any other recipe than <em>"aloo palak"</em> which is quick and simple to go with chapathis, pulkas or even with plain white rice. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlw7f-GKYSlQGs_QlkNx4tD2DfxVT5dtmHIy-Z01Ox6jX_sPKha0-NKbe8kcAb1Ozxvl5N7obI-6oFt95kXXj3MbDYoarIFnuwGjJjKb_JW-n3pJ5GPTksy42sgBGcmM9h9K56sPuST7fX/s1600/IMG_5230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlw7f-GKYSlQGs_QlkNx4tD2DfxVT5dtmHIy-Z01Ox6jX_sPKha0-NKbe8kcAb1Ozxvl5N7obI-6oFt95kXXj3MbDYoarIFnuwGjJjKb_JW-n3pJ5GPTksy42sgBGcmM9h9K56sPuST7fX/s640/IMG_5230.JPG" width="426" /></a></div>Ingredients:<br />
1 Bunch of Palak/Spinach<br />
1 big Potato cut into cubes<br />
1 big Onion chopped<br />
2 Tomato chopped<br />
3 Green chilies<br />
Fresh ginger slice(Crush & paste using pestle mortor)<br />
2 Garlic cloves(Crush & paste using pestle mortor)<br />
1/2 tsp Coriender powder<br />
1/2 tsp Cumin powder<br />
1/2 tsp Garam masala powder<br />
1/2 tsp Red chili powder<br />
1/4 tsp Turmeric powder<br />
Whole masala( 2 Cloves, 3-4 Peppercorns,1" cinnamon, 1 small cardamom, 1 tsp cumin seeds)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjnHLMjlZhCRypD_unCESRA9eoV-doh9Q-SheObkodeQpa7_7MaxZL6PbQ-g1dkuwfIu5iGD9HmeUnkDYC8dTQk5pXbg5K04LBj9rDJ-rvdt4zMlCen5FDySDCEdAcU0tWxBSqpbe3L2N/s1600/IMG_5212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjnHLMjlZhCRypD_unCESRA9eoV-doh9Q-SheObkodeQpa7_7MaxZL6PbQ-g1dkuwfIu5iGD9HmeUnkDYC8dTQk5pXbg5K04LBj9rDJ-rvdt4zMlCen5FDySDCEdAcU0tWxBSqpbe3L2N/s640/IMG_5212.JPG" width="426" /></a></div><br />
Boil water and cook palak and green chilies until the leaves are soft and tender. Let it cool<br />
In a heavy pan heat 3 tbsp oil add whole masalas and cuminseeds. when seeds starts splutters add chopped onions and saute for a min. <br />
Once the onions are golden add ginger-garlic paste and saute. <br />
Now add all the powders and mix well.Let the masala and onions combine well.<br />
Add potatoes,tomatoes mix well add salt and reduce the heat, cover and cook until the potato soft(occasionally saute)<br />
Meanwhile, Grind the palak and greenchilies to fine paste. <br />
Once the tomatoes and potatoes are well combine finally add the ground palak-paste (add water depending on how thin the curry you want)and cook for 5-10 mins in low flame <br />
Serve with hot pulkas, rotis,chapathis.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UI-R9tQq_mOBqb8Qi8FEhO7eBqMSZnhzz_wElMFDdVfDyPqmS1rOzOOdv0sRoxcOqXQUL248CxIkKb9grtgMGLURJlyrS9fEWv-VDPzQkvLvs6PKxuAYAEQnACGkuwTny_60S60zyXJW/s1600/Picnik+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UI-R9tQq_mOBqb8Qi8FEhO7eBqMSZnhzz_wElMFDdVfDyPqmS1rOzOOdv0sRoxcOqXQUL248CxIkKb9grtgMGLURJlyrS9fEWv-VDPzQkvLvs6PKxuAYAEQnACGkuwTny_60S60zyXJW/s640/Picnik+collage.jpg" width="640" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com14tag:blogger.com,1999:blog-6887609781136985075.post-69364363211855557022010-10-10T13:37:00.000-07:002010-10-10T13:37:13.537-07:00Fall and Upside-down Apple CakeHalo! how are you all doing? last month on been busy..got a new job and life has become routine but I'm loving it. My favourite season is approaching and thought of baking a season's apple cake.<br />
This recipe is from the Cookbook<strong><em>"Food and Wine".</em></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNVgDwTqkcZtb7JJx4RwxviVz0j8KMjNJB0DzK8lCn61dSZMh4zkzMXUIyAKCSD6D213mTVeRMX3SCEJTfB_Y0e94TeF9MEsqM4LSQM6b2qGH5puhz6W8HDjRa-6LiqgG_IthvQ1HKm3K/s1600/Apple_cake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNVgDwTqkcZtb7JJx4RwxviVz0j8KMjNJB0DzK8lCn61dSZMh4zkzMXUIyAKCSD6D213mTVeRMX3SCEJTfB_Y0e94TeF9MEsqM4LSQM6b2qGH5puhz6W8HDjRa-6LiqgG_IthvQ1HKm3K/s640/Apple_cake2.JPG" width="640" /></a></div><br />
<strong><u><em>Ingredients </em></u></strong><br />
<br />
<strong><u><em>Apples</em></u></strong><br />
4 tablespoons unsalted butter, softened <br />
1/2 cup light brown sugar <br />
Pinch of salt <br />
2 Golden Delicious apples-peeled, cored and cut into 1/2-inch wedges <br />
<u><em><strong>Cake</strong></em></u><br />
1 1/2 cups all-purpose flour <br />
1 cup sugar <br />
1 1/2 teaspoons baking powder <br />
1 teaspoon kosher salt <br />
2 large eggs, beaten <br />
1/2 cup milk <br />
1 teaspoon pure vanilla extract <br />
1 1/2 sticks unsalted butter, melted <br />
<strong><u><em>Glaze</em></u></strong><br />
1/4 cup confectioners' sugar <br />
1 tablespoon milk <br />
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1.PREPARE THE APPLES: Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper. In a large bowl, blend the butter with the brown sugar and salt. Spread the mixture evenly in the lined cake pan. Arrange the apples wedges in the pan in 2 concentric circles. <br />
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2.MAKE THE CAKE: In the same bowl, whisk the flour with the sugar, baking powder and salt. In a small bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and whisk until smooth. Scrape the batter over the apples and spread evenly. Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. <br />
3.Transfer the pan to a rack and let cool for 30 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely. <br />
4.MAKE THE GLAZE: In a small bowl, stir the confectioners' sugar with the milk and drizzle it over the cake. Cut into wedges and serve. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiry8L0ysiYmfjVHCoZ_vApszV-SkMpn2aszTGoT9EAAncx8Hz6cvR_LnnNdbp10WvVdZJpvtfa3X9pi1OrOUnG-8MTrV6bcdpyjYnLzNr_82N29fyR8Jml1wfVILl_fB0CRfZP7kIMPEWs/s1600/Apple_cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiry8L0ysiYmfjVHCoZ_vApszV-SkMpn2aszTGoT9EAAncx8Hz6cvR_LnnNdbp10WvVdZJpvtfa3X9pi1OrOUnG-8MTrV6bcdpyjYnLzNr_82N29fyR8Jml1wfVILl_fB0CRfZP7kIMPEWs/s640/Apple_cake.JPG" width="640" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com21tag:blogger.com,1999:blog-6887609781136985075.post-21597532257296079842010-09-06T17:10:00.000-07:002010-09-06T17:13:40.790-07:00Homemade Raspberry JamLast weekend been to Pikemarket(One of famous public market in Seattle) and got some fresh berries. Since, longtime I wanted to make homemade jam and found simple jam recipe on <a href="http://www.epicurious.com/">http://www.epicurious.com/</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6UGUNwbwwBKCfRj1QMa18v0Kx5peob_Ze9jTnRjsT833oais-r7i14tQpQS2RScsRs-S_bNcyHzPACfDeC3plgKRNMEOQsvXZ4IPWTQ2C1FFynPwrllXqOSQIXTfxZ0VGmSSs8jIoInd/s1600/Picnik+collage1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6UGUNwbwwBKCfRj1QMa18v0Kx5peob_Ze9jTnRjsT833oais-r7i14tQpQS2RScsRs-S_bNcyHzPACfDeC3plgKRNMEOQsvXZ4IPWTQ2C1FFynPwrllXqOSQIXTfxZ0VGmSSs8jIoInd/s640/Picnik+collage1.JPG" width="640" /></a></div><strong><u><em>Ingredients:</em></u></strong><br />
• 2 cups Sugar <br />
<br />
• 2 cups Raspberries <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsziMRgWJ8CcbrfIhQ8n83OSY7yU0jRTAQlsB5CERn98C_zotJ8rd1GbHmxTtBq6P911sF20GVB4r_saC2_03TWe3zwsss8u1ZQdkafKtG9a5pZo1JhUg_AZpDUwMFGdFDH6Jyeaq_rxm/s1600/Picnik+collage3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsziMRgWJ8CcbrfIhQ8n83OSY7yU0jRTAQlsB5CERn98C_zotJ8rd1GbHmxTtBq6P911sF20GVB4r_saC2_03TWe3zwsss8u1ZQdkafKtG9a5pZo1JhUg_AZpDUwMFGdFDH6Jyeaq_rxm/s640/Picnik+collage3.JPG" width="416" /></a></div>In a ovensafe pan add sugar, warm the sugar at 250°F for 15 minutes. (Warm sugar dissolves better.) <br />
In the stainless steel saucepan, add the raspberries and mash it with a potato masher as they heat. Bring it to boil, stirring constantly. <br />
Add warm sugar, return to a boil, and boil until mixture will form a gel about 5 minutes. <br />
Once the jam cools down pour it to glass container and preserve for a week. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nLT0qhhLRWWUky84PAFjFEvwOQ4Ed28CNHdxq94hyqrALGcGBS22kMkZd-HFuwEYkaoE6FvZvulzogk8nTCxbNZ26WxiGz32i0lGdZPnHwfbLfxevo7t0_8YM8Rj3g72IMWW8axrjzdo/s1600/Picnik+collage2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nLT0qhhLRWWUky84PAFjFEvwOQ4Ed28CNHdxq94hyqrALGcGBS22kMkZd-HFuwEYkaoE6FvZvulzogk8nTCxbNZ26WxiGz32i0lGdZPnHwfbLfxevo7t0_8YM8Rj3g72IMWW8axrjzdo/s640/Picnik+collage2.JPG" width="640" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com27tag:blogger.com,1999:blog-6887609781136985075.post-3985936430966737632010-08-28T14:13:00.000-07:002010-08-28T14:13:58.090-07:00Aloo Sabji - Rajasthani StyleOne of the easiest sidedish to make is aloo subji/potato stir fry and it is prepared in several ways in different parts of India. In southern part, it's stir fried and blended with coconut and in north it'xs sprinkled with garam masalas.<br />
This time I tried a authentic rajasthani style aloo sabji with yogurt and gram flour. It tastes bit sour because of yogurt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uKRPgzWRmtXPiT-t8tBxG7uj9LMWU5T1HIF20K6EwmBeVmKIko8uadrlHAHSTyv544e-5B5Ypy2IXCNV5_vgk0qV1bWda4BHchUPwz7zLt1MhZF3UhilnXxt5r4jfXOlf34OhQ9WZcpT/s1600/IMG_4075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uKRPgzWRmtXPiT-t8tBxG7uj9LMWU5T1HIF20K6EwmBeVmKIko8uadrlHAHSTyv544e-5B5Ypy2IXCNV5_vgk0qV1bWda4BHchUPwz7zLt1MhZF3UhilnXxt5r4jfXOlf34OhQ9WZcpT/s640/IMG_4075.JPG" width="427" /></a></div> <br />
<br />
<strong><u><em>Ingredients:</em></u></strong><br />
2 big Potatoes/Aloo (peeled, boiled and cut into cubes)<br />
1 cup Yogurt beaten <br />
1 tsp Besan/Gram flour<br />
1 tsp roasted Coriender-Cumin powder<br />
1 1/2 tsp red chili powder<br />
1/4 tsp turmeric powder<br />
Salt to taste <br />
<br />
<strong><u><em>Tempering:</em></u></strong><br />
1/2 tsp Mustard seeds<br />
1 tsp Cumin seeds<br />
1 tsp Fennel seeds<br />
1/2 tsp Kalonji/ Onion seeds<br />
2 Cloves<br />
1 inch Cinnamon stick<br />
1 Bay leaf<br />
Oil<br />
1/4 tsp Asafoetida powder<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTfNN2TbHgMM5RuPF3T8qQAk52PFp1gpzaV22YiTxmkJcoDzDSJSl0-FE6xSQ1okyx98APs17aon-rFxI_Tv9uWfr_XTYfPXfeGAB0jVilm3_cDmqfZ9G6m2UuO3vY2FlBUvVTIynvDWr/s1600/IMG_4074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTfNN2TbHgMM5RuPF3T8qQAk52PFp1gpzaV22YiTxmkJcoDzDSJSl0-FE6xSQ1okyx98APs17aon-rFxI_Tv9uWfr_XTYfPXfeGAB0jVilm3_cDmqfZ9G6m2UuO3vY2FlBUvVTIynvDWr/s640/IMG_4074.JPG" width="428" /></a></div><br />
In a bowl mix gram flour and yogurt.keep aside<br />
Heat a 2 tbsp of oil in heavy saucepan, Add mustard seeds, when it splutters add cumin, fennel, kalonji, cloves, cinnamon , bay leaf and asatoetida powder and saute for few seconds.<br />
Add gramflour-yogurt mixture and bring to boil.<br />
Now, add the cut potatoes/aloo and salt mix well and add 1/2 cup water, cover and cook in a low flame for 5-10 mins or until it's combine<br />
It's ideal for rotis and chapathis <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuC8uszmpMBQnrxOExkkbuwagXymgu6Qikw-z8QuiwWXXx7xsbwFGdXQt_87q_CPFOArTKFBm0twQj7hX68T-AvDO0qMNNMLP1v3jG8HL1QCuPeIXd9MxFo231J3RQi0hs5pBIQ1ctlKn6/s1600/IMG_4073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuC8uszmpMBQnrxOExkkbuwagXymgu6Qikw-z8QuiwWXXx7xsbwFGdXQt_87q_CPFOArTKFBm0twQj7hX68T-AvDO0qMNNMLP1v3jG8HL1QCuPeIXd9MxFo231J3RQi0hs5pBIQ1ctlKn6/s640/IMG_4073.JPG" width="428" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com21tag:blogger.com,1999:blog-6887609781136985075.post-45913771230980016992010-08-24T20:43:00.000-07:002010-08-24T20:43:17.810-07:00Tindoora in Coconut gravy - South-Indian style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ja-y2IoXSnc5bDubmUmvU6tQod6kmTMd99OQkMt_OL4hYAEIvILQlBrFFxL2pUt_QROVfo8tBj267IyYLNYGQzUVUltzupLOjnDAk2ITMnvhXon0e49QXNqltvVhoaEIX8zo-9eSwyLl/s1600/IMG_4061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ja-y2IoXSnc5bDubmUmvU6tQod6kmTMd99OQkMt_OL4hYAEIvILQlBrFFxL2pUt_QROVfo8tBj267IyYLNYGQzUVUltzupLOjnDAk2ITMnvhXon0e49QXNqltvVhoaEIX8zo-9eSwyLl/s640/IMG_4061.JPG" width="428" /></a></div><strong><u><em>Ingredients:</em></u></strong><br />
20-25 Tindoora<br />
small lemon size Tamarind <br />
1 tsp Jaggery<br />
Salt to taste <br />
1 tsp Turmeric powder <br />
<strong><u><em>Gravy:</em></u></strong><br />
1 1/2 tsp Coriender seeds <br />
1tsp Black gram <br />
1/2 tsp Cumin seeds<br />
2 tsp Seasme seeds <br />
4-5 Red chilies <br />
1/2 cup coconut grated <br />
1/4 tsp Asafoetida powder<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJL0GZNwzQrbOmIm6c_FOf0uGKlSFUPY7suOux6IcgInAOG8LCiD4emqbfckwUx31yVTxGuSbdje0S3UzQjlzKlr32e5mAd4RU5bBIz7dN0KzLrtb8oIEaNzgeTyIry_1mwGs6KcbSuI6f/s1600/MA+RECIPES.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJL0GZNwzQrbOmIm6c_FOf0uGKlSFUPY7suOux6IcgInAOG8LCiD4emqbfckwUx31yVTxGuSbdje0S3UzQjlzKlr32e5mAd4RU5bBIz7dN0KzLrtb8oIEaNzgeTyIry_1mwGs6KcbSuI6f/s400/MA+RECIPES.JPG" width="400" /></a></div><br />
<em><strong><u>Tempering:</u></strong></em><br />
1 tsp Mustard seeds<br />
1 tsp Black gram <br />
2 Red chilies <br />
Few curry leaves <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLadNEmU_wkc2zZeZrQZ184MctsuNJYDRkUyxI_xR8cvaqcMeuSAR_nQJfpn002gJt_408ZdxnSPvhBOBEqBogxSM-RNYcLFhAaAoz8CRhrn68maC11TEALu5I7eKBh2wFBaCmHYG3vyWM/s1600/MA+RECIPES1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLadNEmU_wkc2zZeZrQZ184MctsuNJYDRkUyxI_xR8cvaqcMeuSAR_nQJfpn002gJt_408ZdxnSPvhBOBEqBogxSM-RNYcLFhAaAoz8CRhrn68maC11TEALu5I7eKBh2wFBaCmHYG3vyWM/s400/MA+RECIPES1.JPG" width="400" /></a></div><br />
<ul><li>In a pestle and mortor punch the tindooras</li>
<li>Boil the water in a heavy pot, add turmeric powder, few curry leaves(keep half aside for garnishing) and tindooras, cover and cook in low flame until the tindooras are soft and tender. </li>
<li>Meanwhile, dry roast the ingredients from gravy list except coconut. Grind with coconut by adding water to fine paste. </li>
<li>Once the tindoora are cooked add tamarind paste, salt to taste, jaggery and ground paste. Mix well and cook in low flame for 15-20 mins or until combine.</li>
<li>Laslty, heat a small pan add 2 tsp oil, mustard seeds, black gram, chilies and asafoetida powder, when mustard seeds splutters mix it with gravy. </li>
<li>Garnish with leftover curry leaves.</li>
<li>Serve with hot white rice.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEPn_B-3bcR4JaSipr5qzhz5ClA8e_j8zwjI82PgesFpuo-ZvTG1ND6h-7xEHr3STaDMMhW_NWThrrRO8tXhCS3KJoGlZ8Jkt4FyEiuPADWXjFAQ2OrkqDTTHZHUfWZZJwBDYzAAlmWTY/s1600/IMG_4042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEPn_B-3bcR4JaSipr5qzhz5ClA8e_j8zwjI82PgesFpuo-ZvTG1ND6h-7xEHr3STaDMMhW_NWThrrRO8tXhCS3KJoGlZ8Jkt4FyEiuPADWXjFAQ2OrkqDTTHZHUfWZZJwBDYzAAlmWTY/s640/IMG_4042.JPG" width="428" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com13tag:blogger.com,1999:blog-6887609781136985075.post-12067405672734575972010-08-22T19:10:00.000-07:002010-08-22T19:10:57.421-07:00Mushroom BiryaniOff lately, biryani is becoming a sunday treat for us. After trying out various method, I'm stick to the traditional way of cooking in low flame with tight sealed for about 60-90 minutes gives biryani a nice aromatic flavour. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2YHbF9thXA0KnY03X47aQaQSU0MyKC3gY5nvqBJij_30E7LlAg5tfhRtC7kW5JNrMm1PN-5vFTstBKcq1VevQS7eIBFnzAIxQwWKyu4MYDFRGMjnmbCZK0Ye5vpBMeXdMxCT9yDWNz5f/s1600/IMG_3851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2YHbF9thXA0KnY03X47aQaQSU0MyKC3gY5nvqBJij_30E7LlAg5tfhRtC7kW5JNrMm1PN-5vFTstBKcq1VevQS7eIBFnzAIxQwWKyu4MYDFRGMjnmbCZK0Ye5vpBMeXdMxCT9yDWNz5f/s640/IMG_3851.JPG" width="460" /></a></div><strong><u><em>Ingredients:</em></u></strong><br />
8-9 Mushrooms cut into slices <br />
2 cups Basmati Rice <br />
1 Onion sliced <br />
2 Tomato finely chopped<br />
2 Bay leaf <br />
1 cup Coconut milk <br />
1 tsp Sindhi biryani masala <br />
1/4 tsp Turmeric powder<br />
Ghee or Oil <br />
2 tsp Lemon juice <br />
Salt - to taste<br />
few Coriander leaves finely chopped<br />
few Mint leaves finely chopped<br />
7-8 paneer cubes<br />
2 bread cut into cubes <br />
<br />
<strong><u><em>Paste :</em></u></strong><br />
1 tsp Fennel seeds<br />
2 inch Cinnamon stick<br />
4 Cloves <br />
4-5 Green chilies<br />
1 inch Ginger <br />
2 Garlic<br />
<br />
<strong><u><em>Sealing:</em></u></strong><br />
wheat flour dough(Wheat flour depends on the size of pan I used 2 cups of wheat flour and water to make a dough)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-Qb0Pwc-lfvw1fH1B1OgQHu3ragUEY7-c3yVl24UpRtFsPrBrEWu9dQMckWBzLzHlyYbgAtRIVP0OkRI33KxpP6NVZVSn7g5Q_gMviP0lroM_hrlEwx-AvS0DECFu_hyphenhyphenDLXT5lQJDRFZ/s1600/Picnik+collage_edited-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-Qb0Pwc-lfvw1fH1B1OgQHu3ragUEY7-c3yVl24UpRtFsPrBrEWu9dQMckWBzLzHlyYbgAtRIVP0OkRI33KxpP6NVZVSn7g5Q_gMviP0lroM_hrlEwx-AvS0DECFu_hyphenhyphenDLXT5lQJDRFZ/s640/Picnik+collage_edited-2.JPG" width="640" /></a></div><br />
<ul><li>Soak the rice in water for 30 mins. Grind the ginger, garlic, green chilies, cloves, cinnamon, fennel seeds to fine paste by adding little water.</li>
<li>Heat ghee or Oil in a heavy saucepan. Add bay leaf and fry for a minute. Add sliced onion and fry till it turns into golden brown in color.</li>
<li>Add ground paste, biryani masala, turmeric and fry till raw smell goes off.</li>
<li>Add chopped tomatoes and salt cover and cook for 2-3 mins or until the tomatoes are smashed Stir occasionally.</li>
<li>Add Mushroom pieces and fry until it becomes soft Add Chopped Coriander and Mint leaves and cook until it is combine. </li>
<li>Then add soaked basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice. </li>
<li>Add 2 cups of water and 1 cup of coconut milk(for biryani water measurement is 1 cup rice =1 1/2 cups of water)salt and lemon juice. </li>
<li>Cover the lid and seal the dough thoroughly around the pan and cook in low medium flame for 60-90mins. </li>
<li>Meanwhile, shallow fry the bread cubes and paneer cubes.Once the biryani is cooked granish it with paneer and bread cubes.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcv-lp-TnSjDn4Mmltiz3xZyAz3T4ctNZmrJcgEBrsuDODgTgOteKjTYiFOMahGfEZRXS_8B7ocvFCfQhgMKSVTvBBhP5pKfgqrXDsAaFZuungL-qVZ7YLwOlrzACp6vwiN34TXALm2OdH/s1600/IMG_3852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcv-lp-TnSjDn4Mmltiz3xZyAz3T4ctNZmrJcgEBrsuDODgTgOteKjTYiFOMahGfEZRXS_8B7ocvFCfQhgMKSVTvBBhP5pKfgqrXDsAaFZuungL-qVZ7YLwOlrzACp6vwiN34TXALm2OdH/s640/IMG_3852.JPG" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;">Serve with raita.</div></ul>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com12tag:blogger.com,1999:blog-6887609781136985075.post-49047374044287779272010-08-19T08:56:00.000-07:002010-09-06T17:14:50.103-07:00Cucumber ChutneyThis recipe is from cookbook "Cooking at home with Pedatha. An authentic recipe of Andhra. The blend of tamarind, flavour of sesame seeds powder with cucumber gives a petulant taste. It goes well with chapathis.rotis and dosas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7khO0DO1MM5rN1wLF0otK5USoQww_OCFeDm3Jnb6aPWukY_TgwIImrDxBjNi_iuFiKU3C211r5Id-Vl1dtbhrrbO997EnM8s0xP6gR46OPuiRpUPIxYq4lvI4z90V5xHrz9WeqWXkiD_1/s1600/IMG_3842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7khO0DO1MM5rN1wLF0otK5USoQww_OCFeDm3Jnb6aPWukY_TgwIImrDxBjNi_iuFiKU3C211r5Id-Vl1dtbhrrbO997EnM8s0xP6gR46OPuiRpUPIxYq4lvI4z90V5xHrz9WeqWXkiD_1/s640/IMG_3842.JPG" width="428" /></a></div><strong><u><em>Ingredients:</em></u></strong><br />
<ul><li>2 Cucumber peeled and chopped in 1inch long and 1/2 inch cube</li>
<li>1/4 tsp Turmeric powder </li>
<li>2 tsp Sambar powder</li>
<li>1 1/2 tsp Sesame seeds </li>
<li>1 tbsp Jaggery</li>
<li>3 tbspTamarind pulp </li>
<li>Oil </li>
<li>Salt to taste </li>
<li>Coriender leaves for garnish </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDhQzPiN6aTu_yIBBwBErPA3zw3Z4_MbBymL0_HUGuyM6SGXYdGdOjIp5e-iy5Gb5VXruNmXIZ3riX-cInwpOc5UUjEIW1yFIGQDrVMUJM1uhFiyJ7FpWpu5GGoerxmR1fa7oh2xzgtjr/s1600/Picnik+collage_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="556" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDhQzPiN6aTu_yIBBwBErPA3zw3Z4_MbBymL0_HUGuyM6SGXYdGdOjIp5e-iy5Gb5VXruNmXIZ3riX-cInwpOc5UUjEIW1yFIGQDrVMUJM1uhFiyJ7FpWpu5GGoerxmR1fa7oh2xzgtjr/s640/Picnik+collage_edited-1.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><strong><u><em>Tempering: </em></u></strong><br />
<ul><li>1 tsp Mustard seeds</li>
<li>1 tsp black gram </li>
<li>2 red chilies </li>
<li>1/4 tsp Asafoetida powder </li>
<li>few curry leaves </li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-N6vlaoM9zACD27f8r02UnP58REnaAu8FMzVxAWPyKRYOKao6tL2Z9A1gku_7F9OSucK2YlOE-TV904aG1GQleyRm1I09pWtCzYiM8DKFumqCPq7DJeOfZf4VKfYYRjjmAJ8D_7QuwsU/s1600/4907750712_569e9783ac_b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-N6vlaoM9zACD27f8r02UnP58REnaAu8FMzVxAWPyKRYOKao6tL2Z9A1gku_7F9OSucK2YlOE-TV904aG1GQleyRm1I09pWtCzYiM8DKFumqCPq7DJeOfZf4VKfYYRjjmAJ8D_7QuwsU/s640/4907750712_569e9783ac_b.JPG" width="640" /></a></div><ul><li>Dry roast the sesame seeds and grind to fine powder. keep aside</li>
<li>Heat 2 tbsp oil in a medium saucepan, add mustard seeds when it splutters add black gram,curry leaves, red chilies and asafortida powder.</li>
<li>Add chopped cucumber and saute for min, add turmeric, tamarind, sambar powder, sesame seeds powder, jaggery. Cover and cook in a low flame until the cucumber are tender.</li>
<li>Laslty, add the salt, mix well and granish with finely chopped coriender leaves. </li>
</ul>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com11tag:blogger.com,1999:blog-6887609781136985075.post-76545519144644566032010-08-13T07:09:00.000-07:002010-08-16T22:07:54.696-07:00Kiwifruit Pistacho BreadI have been looking for Kiwifruit recipes on web and found this one interesting and simple. I made this with little of variation by adding nutty kutty pistachos and a desi touch by adding cardamom powder. It tastes bit sour-sweet with wonderful caradamom aroma.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUORDlV_soDI5re5T5YMHX-zpBqAmNVX87GTh2tqi8wRxWuH1DHqIeMQsRFS-ZT8LjxG328DYdS4b6g-8pkvnCKQfLZdslfq26LjALz8WnhdDA9EYCx1Pd7FymTzc3kO6ez1Jzm2kWONtG/s1600/Picnik+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="529" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUORDlV_soDI5re5T5YMHX-zpBqAmNVX87GTh2tqi8wRxWuH1DHqIeMQsRFS-ZT8LjxG328DYdS4b6g-8pkvnCKQfLZdslfq26LjALz8WnhdDA9EYCx1Pd7FymTzc3kO6ez1Jzm2kWONtG/s640/Picnik+collage.jpg" width="640" /></a></div>5-6 med. ripe kiwi fruits<br />
2 eggs<br />
1/2 cup vegetable oil<br />
1 1/2 cup flour<br />
1/2 tsp salt<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1 cup powdered sugar<br />
1/4 cup chopped pistachos<br />
1/4 tsp cardamom powder<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMOn-DJ7ULEnmMvw449FTWiMvODgSYXIgiTep-eN6uu4J1gOFSi7cU30NqFwVK0KXQIW9MJe_l8y4PJQ6ltzCw8bZCIPrIh2XUfK9nmOZ4mdWw8aNfvBKew2UsEUbD8g5303YYFDkyq2U/s1600/IMG_3776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMOn-DJ7ULEnmMvw449FTWiMvODgSYXIgiTep-eN6uu4J1gOFSi7cU30NqFwVK0KXQIW9MJe_l8y4PJQ6ltzCw8bZCIPrIh2XUfK9nmOZ4mdWw8aNfvBKew2UsEUbD8g5303YYFDkyq2U/s640/IMG_3776.JPG" width="640" /></a></div>Wash and peel the fruit. Chop finely to make 1 1/2 cups.<br />
Heat a pan add chopped fruit and sugar.<br />
Bring to a boil, stirring until fruit loses some of its color. Allow to cool.<br />
Beat eggs and oil well.<br />
Blend together flour, baking powder and salt. <br />
Add the baking soda to cooked kiwi mixture. Stir until bubbles form. <br />
Add this to the egg mixture and then add flour mixture, Pistachos and cardamom powder to it. <br />
Stir until dry ingredients are moistened. Pour the mixture into a well greased loaf pan. <br />
Bake at 350 degrees about 55 minutes. <br />
Cool in pan 10 minutes and turn out onto wire rack. <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpV8KvseAQE_OgkA-jAQwzd05DpGRS5ImnJyImAyQLdADV0_vrTdpWBqlPj3pzurPfvSqfV2GGTscN611RfGkot1UnH0Ci3WJXSAjTgLYSVKUoztoImaR_n-PPU8SwjhFyf-IjOqlOy80/s1600/IMG_3783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpV8KvseAQE_OgkA-jAQwzd05DpGRS5ImnJyImAyQLdADV0_vrTdpWBqlPj3pzurPfvSqfV2GGTscN611RfGkot1UnH0Ci3WJXSAjTgLYSVKUoztoImaR_n-PPU8SwjhFyf-IjOqlOy80/s640/IMG_3783.JPG" width="427" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Enjoy when its warm or at room temperature. </div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com13tag:blogger.com,1999:blog-6887609781136985075.post-75030861151600414982010-08-07T11:21:00.000-07:002010-08-16T22:08:20.098-07:00Bitter Gourd fryBecause of it's bitterness, for some it's a favourite and for some it's not. <br />
From Health standpoint, consuming of cooked bittermelon reduces risk of diabetics, bloodpressure and diffferent kinds of cancer.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzecjUq1377knE_Aj77uzPSOqHA92LIS3IItupjKp77n7x-cIn1mTkm3zG8B2RkqvjXCpr5DgmPzpI7dNrn8f_Z1DImGvycNAgab7Qur7BIPj7_IMxUB30tBGuuf-bx3n47Ohq7CJgNId/s1600/IMG_3460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzecjUq1377knE_Aj77uzPSOqHA92LIS3IItupjKp77n7x-cIn1mTkm3zG8B2RkqvjXCpr5DgmPzpI7dNrn8f_Z1DImGvycNAgab7Qur7BIPj7_IMxUB30tBGuuf-bx3n47Ohq7CJgNId/s640/IMG_3460.jpg" width="427" /></a></div>Ingredients:<br />
4 Bitter Gourd <br />
1 Onion sliced<br />
1/2 tsp Turmeric powder<br />
1/2 tsp chili powder or depending on your taste<br />
1 tbsp coriender powder<br />
2 tbsp fennel seeds crushed<br />
oil to fry<br />
Salt <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgla7BCho2sPkjk7Zb9OIkp58Yl45Jc9SEpo0qOv7OqYQpUcuewq_5LO-vCzuLNuNBoeDBUttaytbPeQ5J_w3DPMqc5qc56a6EhH-ngQut05yGW4NGMnAfbdE3ZtY9BnPk-tM-Y0YHKyCJN/s1600/IMG_3455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgla7BCho2sPkjk7Zb9OIkp58Yl45Jc9SEpo0qOv7OqYQpUcuewq_5LO-vCzuLNuNBoeDBUttaytbPeQ5J_w3DPMqc5qc56a6EhH-ngQut05yGW4NGMnAfbdE3ZtY9BnPk-tM-Y0YHKyCJN/s640/IMG_3455.jpg" width="640" /></a></div>Peel the bittergourd and wash thoroughly. Cut in to round thin slices and add salt, mix and keep aside for about 3 hours. <br />
Wash out thoroughly again and squeeze out excess water. <br />
Heat the oil and fry the bittergourd unitl golden. <br />
In a medium saucepan heat 2 tbsp oil add sliced onions and saute it until golden. Now, mix all the masala and salt as required and saute for a min. <br />
Lastly, add fried bittergourd mix well, cover and cook for 4-5 mins in low flame. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IBq3riXtufqAdhzQM99jcwwUeY2FSz2VvmrCzX3uHKXIRh7HAqm7YHULwOWp6mf2diyzR8EfTQkVZnRHrrA1Lehu7seLmh7FShHZTX-WVlaM2dC30tgdsoUtHkzBDSyrIbnJcgu9Hvn6/s1600/IMG_3466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IBq3riXtufqAdhzQM99jcwwUeY2FSz2VvmrCzX3uHKXIRh7HAqm7YHULwOWp6mf2diyzR8EfTQkVZnRHrrA1Lehu7seLmh7FShHZTX-WVlaM2dC30tgdsoUtHkzBDSyrIbnJcgu9Hvn6/s640/IMG_3466.jpg" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;">It goes well with curd rice. </div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com13tag:blogger.com,1999:blog-6887609781136985075.post-63625291557975512612010-07-29T11:37:00.000-07:002010-08-16T22:12:13.533-07:00Sarson ka saag - Mustard leaves curry<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9u8KLxrZYpPgyvdtigQ6VZUPr71pwtBnY7xLqgipP6qzIM-MpugGq_7KI3CffA4N733XRByguM-wKHfHEO1vKzNVNm3NlkCcgQneMa9LseHYbmJfQZazRFJhy8tyvAMIunkvfngC-6iM/s1600/IMG_3441.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9u8KLxrZYpPgyvdtigQ6VZUPr71pwtBnY7xLqgipP6qzIM-MpugGq_7KI3CffA4N733XRByguM-wKHfHEO1vKzNVNm3NlkCcgQneMa9LseHYbmJfQZazRFJhy8tyvAMIunkvfngC-6iM/s640/IMG_3441.jpg" width="427" /></a></div>Ingredients:<br />
1 bunch of Mustard leaves <br />
1 bunch of Spinach leaves <br />
1 big Onion<br />
2 Garlic <br />
1 inch Ginger <br />
3-4 Green chilies<br />
2 tbsp Corn starch<br />
Salt <br />
oil <br />
1 tsp Garam masala<br />
1/4 tsp Turmeric powder<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeEhPnD3qqrqXjaA9XZ4Omw29Ryl08G3cPoiI3G0HPGW3GTpvcMjKybPGFULAe1oZRqmjW-liSEBuJ52cfokWlqtSxsKE8HTS56kKOlMHZVciecJxwjr2RzWwB0iHQOlo7QW33g6bN19v/s1600/IMG_3439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeEhPnD3qqrqXjaA9XZ4Omw29Ryl08G3cPoiI3G0HPGW3GTpvcMjKybPGFULAe1oZRqmjW-liSEBuJ52cfokWlqtSxsKE8HTS56kKOlMHZVciecJxwjr2RzWwB0iHQOlo7QW33g6bN19v/s640/IMG_3439.jpg" width="428" /></a><img border="0" bx="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxcHRpJPoQoHjiJuHBqh9qzpRwNOdJZOhifqfvqsc0b8HZQ8vEALo-nJg9fIwYxQKIA1gxOpqTaeCGsTdvom7dpqKNobNmXksP63P4v5eSZOmjVbPSPJYeL0BVde9-u6nBBH5oCqgumaX/s640/Untitled-2.jpg" width="492" /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Wash the leaves and chopped roughly. Chop onion, garlic, ginger and green chilies.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat 2 tbsp oil in a heavy saucepan, add chopped onion, galric, ginger, greenchilies and leaves saute for a min and add salt, cover it and cook until the leaves are done. Stir occasionally. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Once the leaves are cooked, wait until they cool down. Now, blend coarsely.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat 2 tsp of oil in same pan, add the grind paste and bring it to boil. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve with any rotis, or chapathis.</div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com18tag:blogger.com,1999:blog-6887609781136985075.post-38727634837775387442010-07-21T11:05:00.000-07:002010-08-16T22:13:30.411-07:00Mango Rasayana<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoS3vjfEmLW09UE5oKB-pDpZfI_ZYh0y1NLWE5Ic76AY7t6RhycZYtB8purn0b90joNpLcF3H-DoET_NO3FsUeY-dEbS35TuSiFU2hwjLfQDrFuDdZDz_93eH6lD3fCQTmNO-SYVFP9yp/s1600/IMG_2493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoS3vjfEmLW09UE5oKB-pDpZfI_ZYh0y1NLWE5Ic76AY7t6RhycZYtB8purn0b90joNpLcF3H-DoET_NO3FsUeY-dEbS35TuSiFU2hwjLfQDrFuDdZDz_93eH6lD3fCQTmNO-SYVFP9yp/s640/IMG_2493.jpg" width="425" /></a></div><u><em>Ingredients:</em></u><br />
3 Mango(Peeled and smashed, disgard the seed)<br />
3 tbsp Jaggery powdered.<br />
1/4 tsp cardamom powdered<br />
pinch of salt <br />
1 cup grated coconut<br />
Water <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0tW6H7vj8xg0aFhlPyTwTrIghx6_Kjz7YuJ69u-Pm2gOvK_I6A5y4DGKnc2DEgDl4zZ_2FY4WFtI_FIGsW2UVxOfjdtFFwOafoAYGnYTX7ZBPST3ubN1SkD83KTasxz6V6jJvVV49JmT/s1600/IMG_2494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0tW6H7vj8xg0aFhlPyTwTrIghx6_Kjz7YuJ69u-Pm2gOvK_I6A5y4DGKnc2DEgDl4zZ_2FY4WFtI_FIGsW2UVxOfjdtFFwOafoAYGnYTX7ZBPST3ubN1SkD83KTasxz6V6jJvVV49JmT/s640/IMG_2494.jpg" width="427" /></a></div>Blend the grated coconut and extract milk. In a serving bowl, add jaggery, cardamom, smashed mangoes, salt and coconut milk and mix well. If required add water/ milk and serve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbXEnPapfGSDNhlK0iSn8zxXAnmpuekZxZKp0ykKjhulDi2fGlnWsAoyUidWSwdchcao-lHN6yDPWh8wyjBLwBf-56VvHdqGnTJ6CKjLKEK39HjggdsdPATiAfHYEbUoY2nLZSxWSyN19/s1600/IMG_2496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbXEnPapfGSDNhlK0iSn8zxXAnmpuekZxZKp0ykKjhulDi2fGlnWsAoyUidWSwdchcao-lHN6yDPWh8wyjBLwBf-56VvHdqGnTJ6CKjLKEK39HjggdsdPATiAfHYEbUoY2nLZSxWSyN19/s640/IMG_2496.jpg" width="427" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com13tag:blogger.com,1999:blog-6887609781136985075.post-20328350018122751432010-07-11T22:49:00.000-07:002010-08-16T22:13:55.572-07:00Cantaloupe DrinkHope you all having wonderful summer! Had a amazing and refreshing vacation at Alaska. Weather in Alaska was moderate and when I landed here in seattle it was 90 F.So to beat the heat here is a refreshing drink. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5ySv_Za0OmWtEMubmt7uaHkwRaVQOUrj6fiKiAE0KR7uvpRPxSER6Xqoj1lIgWoyMLvAulfHDuz7cWytyU8K6jzCyaRsnq1BWJbUN7024Jbd49tPo2uciCAIWcLgJYS44Nrbj2muayls/s1600/IMG_2487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5ySv_Za0OmWtEMubmt7uaHkwRaVQOUrj6fiKiAE0KR7uvpRPxSER6Xqoj1lIgWoyMLvAulfHDuz7cWytyU8K6jzCyaRsnq1BWJbUN7024Jbd49tPo2uciCAIWcLgJYS44Nrbj2muayls/s640/IMG_2487.jpg" width="427" /></a></div><u><em>Ingredients:</em></u><br />
2 cups Cantaloupe(Peeled and cut into cubes)<br />
3 tbsp Jaggery <br />
1/4 tsp Cardamom powered<br />
Water<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jMU0mNFM2XFa5PpG_0YeXAPYciCvGJn3eyNyzEPheph-gLIxMSRhqj09O9xJTc00O0wq7eEEhDHjJfcm71BDXka1Vusw56_IEM-WrMKjRchfvDdbN8aLMZlx4z4-TTYfkY6rHx24VMwc/s1600/IMG_2488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jMU0mNFM2XFa5PpG_0YeXAPYciCvGJn3eyNyzEPheph-gLIxMSRhqj09O9xJTc00O0wq7eEEhDHjJfcm71BDXka1Vusw56_IEM-WrMKjRchfvDdbN8aLMZlx4z4-TTYfkY6rHx24VMwc/s640/IMG_2488.jpg" width="449" /></a></div><br />
Blend Cantaloupe and Jaggery and water( as required) add cardamom.<br />
Transfer to serving glass and Enjoy outdoor!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9O3V59cMthV6KO6DS4AbPCcibCXkhBLi8zRRM3TXWOch4aQaVqsCUiCPLnG1Pnlx3Q4k45qhIPhKkwip1mlLRpmaQe62JALseKTYQ_tx_XwXn8W529Cl7HB3lDBs6eUh-YskQ7CEbADVB/s1600/IMG_2489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9O3V59cMthV6KO6DS4AbPCcibCXkhBLi8zRRM3TXWOch4aQaVqsCUiCPLnG1Pnlx3Q4k45qhIPhKkwip1mlLRpmaQe62JALseKTYQ_tx_XwXn8W529Cl7HB3lDBs6eUh-YskQ7CEbADVB/s640/IMG_2489.jpg" width="427" /></a> </div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com13tag:blogger.com,1999:blog-6887609781136985075.post-44879963035139569242010-06-26T08:20:00.000-07:002010-08-16T22:14:21.939-07:00Poppy seeds and Cashewnuts Halwa!<div class="separator" style="clear: both; text-align: left;">The dessert was long time pending. Even this recipe is from south karnataka, India. It is rich and calorie-packed with cashews and flavourful poppy seeds,coconut milk and clarified butter/Ghee. You can use oil to make it less- fat but adding ghee gives halwa wonderful taste. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I will be offline for next one week as me and him going on vacation to Glaciers and will miss all your interesting recipes. See you soon..</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIx8VEytl63MBxHkYEmJxAnp6AyfYhZrc2tYVljk7nTRkfyh9IdOmE63Hg4G9Jc0MZOadNpwrUDrp1AP3V41QVEsh7FhUdXyaSYEw8wIZBc8pZN9mmprGv9EqnXdnYyJuzPRVutm023zUV/s1600/IMG_2462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIx8VEytl63MBxHkYEmJxAnp6AyfYhZrc2tYVljk7nTRkfyh9IdOmE63Hg4G9Jc0MZOadNpwrUDrp1AP3V41QVEsh7FhUdXyaSYEw8wIZBc8pZN9mmprGv9EqnXdnYyJuzPRVutm023zUV/s640/IMG_2462.jpg" width="427" /></a></div><u><em>Ingredients:</em></u><br />
1/2 cup Cashewnuts <br />
1/2 cup Poppy seeds(soak for 15-20 mins)<br />
1 cup Coconut milk<br />
1 cup Sugar<br />
1 cup Milk<br />
1 tsp Cardamom powder <br />
1/4 cup Ghee(clarified butter)<br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIidAcM5dEnkHFa2ygexSSZxDuVzemD1S0W6e0eZAhgJjM7VO4InDVKSIcqSYGpzEKjpBSTmgil4yVyC2kszO791MCXNAIwzMAa9qsGS-jfghEjPvKecX9_SUg9aHaFeS0M4Fo5vUdI0cv/s1600/IMG_2463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="339" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIidAcM5dEnkHFa2ygexSSZxDuVzemD1S0W6e0eZAhgJjM7VO4InDVKSIcqSYGpzEKjpBSTmgil4yVyC2kszO791MCXNAIwzMAa9qsGS-jfghEjPvKecX9_SUg9aHaFeS0M4Fo5vUdI0cv/s640/IMG_2463.jpg" width="640" /></a></div>Grind cashwenuts,soaked poppy seeds with the coconut milk to fine paste. <br />
Heat a heavy saucepan, add milk, sugar and ground paste.<br />
Keep adding ghee in regular intervals and stirring continuously. <br />
Add cardamom powder, mix well. when the mixture becomes thick and you can see ghee on the surface. remove from heat.<br />
Transfer to serve bowl and garnish with safforn strings and cashewnuts.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPCwgOY7VNnGOypgzUTFxnqg1z-uVxV16VkQh12t9fXwlHeNKxeDmpTzHEFgcjTotZnOPPtKnl4Jsy9I_mW07dOry1aKPLAMwTwiIYFNfPH94xsrBYGoegQB-OnvOCEiZZ_u0-X54akWf/s1600/IMG_2461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPCwgOY7VNnGOypgzUTFxnqg1z-uVxV16VkQh12t9fXwlHeNKxeDmpTzHEFgcjTotZnOPPtKnl4Jsy9I_mW07dOry1aKPLAMwTwiIYFNfPH94xsrBYGoegQB-OnvOCEiZZ_u0-X54akWf/s640/IMG_2461.jpg" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;">Sending off to the event"Sizzling Summer Contest" hosted by SpicyTatsy.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRu8mnjIaq9AafMxSoeEVfTHP7b_X8gQvL2W_JTCDo-Tbc71ULLTTahk8Zz77M35mtFg4jicioLgDD2yNA86fYfBw_fdcJqQR_8s4oGJmi1j4Sk1Ohb-tjWB71MCsdG-hrAxxHiYjU5AH/s1600/logo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="163" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRu8mnjIaq9AafMxSoeEVfTHP7b_X8gQvL2W_JTCDo-Tbc71ULLTTahk8Zz77M35mtFg4jicioLgDD2yNA86fYfBw_fdcJqQR_8s4oGJmi1j4Sk1Ohb-tjWB71MCsdG-hrAxxHiYjU5AH/s200/logo1.jpg" width="200" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com21tag:blogger.com,1999:blog-6887609781136985075.post-91730838515966266642010-06-25T10:23:00.000-07:002010-09-06T17:14:50.104-07:00Split Pigeon Peas Chutney ~ (Toor Dal, Thogari bele chutney)The Slipt pigeon peas chutney is very famous in southern part of India especially south - north Karnataka. This chutney goes well with hot rice, chapati, idlis with a slice of onion. The aroma/flavour of the chutney is divine. <br />
When I'm out of veggies will prepare this chutney ;)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hbISoWJyqkL0ZJkY4lZZZXMWmJ-AQKH_yn1R5E0boNgFzEcPDYD9RsUeENYScAamCNCrfK1pxl0sTwR9LV9-5kAFsPqT51-yrusN3jwssKAyjtKnG4GRX4Ai1B3FCBlJCqLb6-O92d05/s1600/IMG_2450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hbISoWJyqkL0ZJkY4lZZZXMWmJ-AQKH_yn1R5E0boNgFzEcPDYD9RsUeENYScAamCNCrfK1pxl0sTwR9LV9-5kAFsPqT51-yrusN3jwssKAyjtKnG4GRX4Ai1B3FCBlJCqLb6-O92d05/s640/IMG_2450.jpg" width="427" /></a></div><em><u>Ingredients-</u></em><br />
2 tbsp Split Pigeon Peas<br />
1/2 cup fresh grated coconut <br />
small piece of tamarind(if you use taste take 1/2 tsp)<br />
salt to taste <br />
asafoetida powder <br />
4-5 Red chilies <br />
few fresh curry leaves <br />
<em><u>Tempering </u></em><br />
1 tsp Mustard seeds<br />
1 Red chili<br />
few curry leaves <br />
1/4 tsp Asafoetida powder <br />
Oil <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLELU1mpZTmL-qCzcxczf_2kAASqiGU9uDIev3UlOv0vGsJ5RyKpb8BLExR6dq_OKmCVQNSwOtount9g6AOmsRJvmx0C96N3BURKdB-KpdYFdmvDtL1XlZE1_mpfiHCNzFRD85VRvWfO4/s1600/IMG_2459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLELU1mpZTmL-qCzcxczf_2kAASqiGU9uDIev3UlOv0vGsJ5RyKpb8BLExR6dq_OKmCVQNSwOtount9g6AOmsRJvmx0C96N3BURKdB-KpdYFdmvDtL1XlZE1_mpfiHCNzFRD85VRvWfO4/s640/IMG_2459.jpg" width="427" /></a></div>Dry roast the Split Pigeon Peas, red chilies, asafoetida powder,3-4 curry leaves.<br />
Grind the roasted peas together with coconut, tamarind, salt by adding little water(as required) and transfer it to serving bowl.<br />
Lastly, heat a 1 tbsp oil add mustard seeds, when it starts splutter add red chilies, curry leaves and asafoetida powder. Mix it with chutney and serve.Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com8tag:blogger.com,1999:blog-6887609781136985075.post-30523928285583187722010-06-24T06:35:00.000-07:002010-08-16T22:15:11.570-07:00Watermelon punch with dash of Orange and Sweet lemon- Non Alcoholic!As the temperture rises in seattle you see people with glass of colorful refreshing drink. Here comes one of the simple yet colorful refreshing punch to beat the heat. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEsxFzsmzQzwK_L30FYoP4943qVk-CwEm0CeQFvpd4sZPWjrshcHFZqAyjrFPvp3h0E4PIjOojDOKMoHNRChwar5CI20gZhNj0EHzc3tm3ILeWgQu2CT3w18jM7TUt7ZbdvwzIPVDuFv-/s1600/IMG_2360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEsxFzsmzQzwK_L30FYoP4943qVk-CwEm0CeQFvpd4sZPWjrshcHFZqAyjrFPvp3h0E4PIjOojDOKMoHNRChwar5CI20gZhNj0EHzc3tm3ILeWgQu2CT3w18jM7TUt7ZbdvwzIPVDuFv-/s640/IMG_2360.jpg" width="640" /></a></div>2 cups Watermelon cubes <br />
4 tbsp fresh Orange juice <br />
2 tsp fresh sweet Lemon<br />
3 tsp Sugar<br />
Ice cubes<br />
pinch of salt<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RIRMlNh76XZOubbBDc7X_BKdorAYv0jELs5_z8FoFbMrLpU9xTaV4UhDWQ9-LDFH32cWi6_hY_r_7CQaiYP0TPA4ESgZLqxH4bqDNxJ8tVwANo1QMA8K964yvAziUi3whwkxQXRRsByN/s1600/IMG_2357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RIRMlNh76XZOubbBDc7X_BKdorAYv0jELs5_z8FoFbMrLpU9xTaV4UhDWQ9-LDFH32cWi6_hY_r_7CQaiYP0TPA4ESgZLqxH4bqDNxJ8tVwANo1QMA8K964yvAziUi3whwkxQXRRsByN/s640/IMG_2357.jpg" width="388" /></a></div><br />
Blend the Watermelon cubes and strain it.<br />
In a glass pitcher add orange and lemon juice with salt and sugar,some lemon slices and ice cubes.<br />
Dress the glass with slice lemon and mint leaves and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWyDF7GvrUWDdVT9qYSYXoc8va0LHBeiQDsjY-9UuOWiHuQ6Y4z-0-evOz4PTn6XzeRhNgFCKV61iujleCel9VMszpd2b41Vu1xwzAZVZiEDNQNyrCiNS9VOGuKeqi_LMmjqiZJYBvqQx/s1600/IMG_2362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWyDF7GvrUWDdVT9qYSYXoc8va0LHBeiQDsjY-9UuOWiHuQ6Y4z-0-evOz4PTn6XzeRhNgFCKV61iujleCel9VMszpd2b41Vu1xwzAZVZiEDNQNyrCiNS9VOGuKeqi_LMmjqiZJYBvqQx/s640/IMG_2362.jpg" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sending off to event "Sizzling Summer Contest" hosted by Spciy Tasty's. </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePhk_jwSdA1sau77afWftu99x1i86l2SF_xSxU9hFJpc6BWlN_SYgMhhJN4TCRd_DLOGkly0uoR7I0D2Y8Zn0HL40NEwQe2Hns-E3Z3rklFTsJ4A7hyB8IXke0hIHeCqX0IDbAz32vnRp/s1600/logo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="163" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePhk_jwSdA1sau77afWftu99x1i86l2SF_xSxU9hFJpc6BWlN_SYgMhhJN4TCRd_DLOGkly0uoR7I0D2Y8Zn0HL40NEwQe2Hns-E3Z3rklFTsJ4A7hyB8IXke0hIHeCqX0IDbAz32vnRp/s200/logo1.jpg" width="200" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com9tag:blogger.com,1999:blog-6887609781136985075.post-78131543369880029572010-06-23T07:05:00.000-07:002010-08-16T22:15:34.260-07:00Gram Dal - Rajasthani Style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh93uVK7ZtYx9DalzHCun4HHcx6AYSSn1bR2KjaL1DiUEFB0I1PsozzkGKoF0d1nUBxBa0QaNxGrTzhLTsrpUUl0fKNIGx49PIgkxS6i2gSNUou-UMhaF_BniNfFDChTzW5WVaDXD5KR48/s1600/IMG_2340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh93uVK7ZtYx9DalzHCun4HHcx6AYSSn1bR2KjaL1DiUEFB0I1PsozzkGKoF0d1nUBxBa0QaNxGrTzhLTsrpUUl0fKNIGx49PIgkxS6i2gSNUou-UMhaF_BniNfFDChTzW5WVaDXD5KR48/s640/IMG_2340.jpg" width="427" /></a></div>Ingredients:<br />
1 cup Black gram split<br />
1/2 cup Bengal gram <br />
1 big Onion sliced <br />
1 tsp ginger-garlic paste <br />
1 tsp green chilies chopped<br />
2 red chilies <br />
2 cloves <br />
1 small inch cinnamon<br />
1/2 tsp red chili powder<br />
1/4 tsp garam masala powder<br />
Oil <br />
Salt to taste <br />
Water<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXKQvpL9KmSTR7TWZUKuapV_vvDVmotvhv6WwAD3DS6yNITuvUFA59aQKjrphXhKkER6nOF9q3_E1HMHfQMuLItWLd8E9BrPKSkZAQDe4L3C440T0_hpONVdUfyU3413d398q5f4Se5ol/s1600/IMG_2344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXKQvpL9KmSTR7TWZUKuapV_vvDVmotvhv6WwAD3DS6yNITuvUFA59aQKjrphXhKkER6nOF9q3_E1HMHfQMuLItWLd8E9BrPKSkZAQDe4L3C440T0_hpONVdUfyU3413d398q5f4Se5ol/s640/IMG_2344.jpg" width="427" /></a></div>Wash the grams and pressure cook with turmeric powder and 3 cups of water.<br />
Heat a medium saucepan, add 2 tbsp oil add the whole masala(cloves,cinnamon and red chilies) add sliced onions and deep fry until they turn golden.<br />
Add ginger-garlic paste and green chilies saute for few minutes. Add redchili powder and garam masala mix well. <br />
Now, add cooked grams, salt and water(if required) cooked for 4-5 miuntes and turn off the heat.<br />
Garnish with chopped cilantro or sliced ginger- chilies.<br />
Relish the Rajasthani style dal with rice or any roti/ chapathi and onion slices.<br />
<br />
One of Tarla dalal recipes.Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com12tag:blogger.com,1999:blog-6887609781136985075.post-35889299644752841652010-05-24T07:33:00.000-07:002010-08-16T22:15:56.207-07:00Curry Leaves Dosa\Crepes<div class="separator" style="clear: both; text-align: center;"></div><br />
Curry leaves are mostly consumed in south Asia and you can see that effect of it,many people will have long lenghty hairs. Yes, its good for hair.<br />
Found this breakfast recipe on web search. It looks similar to green-gram dosa(pesarttu) but tastes different. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiPonDIYPnNWHYo6OMZdpexewAnHf6Lv0e5WTG5b2DYA3Auwf5whuLBu9C-NuYFtgucTjH31PA1J84Mhwychcmwjy-ZMNKhP9qhD5EOBEoHCkIvbMzJwfvt-D4-Dz3KM61PZdPMkz4cQy/s1600/IMG_1708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiPonDIYPnNWHYo6OMZdpexewAnHf6Lv0e5WTG5b2DYA3Auwf5whuLBu9C-NuYFtgucTjH31PA1J84Mhwychcmwjy-ZMNKhP9qhD5EOBEoHCkIvbMzJwfvt-D4-Dz3KM61PZdPMkz4cQy/s640/IMG_1708.jpg" width="425" /></a></div>Ingredients<br />
1 cup Par-boiled rice<br />
2 cups Regular Idli/ dosa rice<br />
5 tsp Pigeon peas(toor dal)<br />
5 tsp Black gram (urad dal) <br />
1/4 tsp Fenugreek seeds<br />
1-1/12 cup Curry leaves <br />
Salt to taste <br />
Water <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnwpxDS6ZGqDBW4311cTX1tb8kqK7tQiDt2t7luiTmaIqusoXU_WvCmyJumsdml5ELr493EdKKo1kxlwcoGqLSlBvIrmr-Qp2zdwKNIuKbZWS06WvUHa8mBHxR_gm6ozD9jwobdKQDbRS/s1600/IMG_1716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnwpxDS6ZGqDBW4311cTX1tb8kqK7tQiDt2t7luiTmaIqusoXU_WvCmyJumsdml5ELr493EdKKo1kxlwcoGqLSlBvIrmr-Qp2zdwKNIuKbZWS06WvUHa8mBHxR_gm6ozD9jwobdKQDbRS/s640/IMG_1716.jpg" width="640" /></a></div>Soak all the ingredients except curry leaves for 4 to 5 hours <br />
Grind the soaked grains with curry leaves. <br />
Allow it to ferment overnight. <br />
Heat the griddle and pour the batter, spread and cook both sides. <br />
Serve with coconut chutney.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6z6CFbli9OGBPd5aGDWx0XDrTMH5ldvCc2iahiBU1bSt2p3le3Dz62bumi0L6KXB0BHjSWyT7yt1k_yIDPcczyJQOnPIfvJlTbznG3bT_XZcq5805K2KJkAZvSuZwMdVI4QLuVa0doyo/s1600/IMG_1711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6z6CFbli9OGBPd5aGDWx0XDrTMH5ldvCc2iahiBU1bSt2p3le3Dz62bumi0L6KXB0BHjSWyT7yt1k_yIDPcczyJQOnPIfvJlTbznG3bT_XZcq5805K2KJkAZvSuZwMdVI4QLuVa0doyo/s640/IMG_1711.jpg" width="425" /></a></div>Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com28tag:blogger.com,1999:blog-6887609781136985075.post-5467847077120969632010-05-21T08:17:00.000-07:002010-08-16T22:16:23.241-07:00Poori and Vegetable KormaIt's been long time I haven't made this. Just because I don't want to make whole house frying oil smell. But, from past 2 days weather was so gloomy our food sense was craving for home fried food. <br />
It's a famous recipe in Bangalore restaurants they either serve with the <span class="goog-spellcheck-word">aloo</span> <span class="goog-spellcheck-word">masala</span> or <span style="background-color: white;">korma</span><br />
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<strong><u>Vegetable <span style="background-color: white;">Korma</span></u></strong><br />
<u>Ingredients</u><br />
1 cup mix vegetables of your choice(I used carrots, turnips, potato) <br />
1/3 tsp turmeric powder<br />
Salt to taste <br />
1/2 tsp L<span class="goog-spellcheck-word">emon</span> juice<br />
Cilantro for garnish<br />
<br />
<u>Paste</u><br />
1 garlic clove<br />
1'' inch ginger <br />
3-4 green chilies(If you want to have red color korma, go with red chilies)<br />
1 tsp poppy seeds<br />
5-6 black peppercorns<br />
2 tsp coriander seeds <br />
1 tsp cumin seeds<br />
2 tbsp roasted Bengal gram <br />
4 tbsp coconut grated<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YjWZS0ZsZ1_nGP6YKlrrOXouJlucvWc1B-eLzHLz2dSXhKINDCxIl6fLzH8hQKjClZO-_ME_AtXtP5GzuT1KqdJtigqX1YZilnAgxHs-DgkIB8vkS4SFA6DAsBz5YDV9BJUoPjQYPhm7/s1600/IMG_1643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YjWZS0ZsZ1_nGP6YKlrrOXouJlucvWc1B-eLzHLz2dSXhKINDCxIl6fLzH8hQKjClZO-_ME_AtXtP5GzuT1KqdJtigqX1YZilnAgxHs-DgkIB8vkS4SFA6DAsBz5YDV9BJUoPjQYPhm7/s640/IMG_1643.jpg" width="427" /></a></div>Boil 1 cup water add turmeric and vegetables cover and cook until the vegetables are soft and tender.<br />
Mean while, grind all the ingredients from paste list to fine. keep aside. <br />
Once the vegetables are cooked add salt and ground paste. cook for 5-10 <span class="goog-spellcheck-word">mins</span>. <br />
Lastly add lemon juice and garnish with cilantro. Korma is ready!<br />
<br />
<strong><u><span class="goog-spellcheck-word">Poori</span></u></strong><br />
<u>Ingredients</u><br />
1 cup wheat flour<br />
water <br />
Oil for frying <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomgDsz77uZTiVNM4JY4luQ72TQbo0orN0HrCQS5bhVvM8zimfMSd0eVRqkQXWykj4wQk4ge1hZypDSlwYGwW7QhSc6Zq4OVWsduObjgmbG9aC4xMsqDlDtqNS7T5CjAIuEJk48WLm1y54/s1600/IMG_1637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomgDsz77uZTiVNM4JY4luQ72TQbo0orN0HrCQS5bhVvM8zimfMSd0eVRqkQXWykj4wQk4ge1hZypDSlwYGwW7QhSc6Zq4OVWsduObjgmbG9aC4xMsqDlDtqNS7T5CjAIuEJk48WLm1y54/s640/IMG_1637.jpg" width="640" /></a></div>In a mix bowl, Mix wheat flour and water as required and make a dough and knead well. Keep aside for 30 <span class="goog-spellcheck-word">mins</span>. <br />
Again knead well and make small balls and roll out with help of oil and Fry.<br />
<br />
Note: The <span style="background-color: yellow;"><span class="goog-spellcheck-word"><span style="background-color: white;">Poori </span></span></span>dough should be little harder than chapati in that way it won't take much oil while frying.Madhuri Krishna Bhathttp://www.blogger.com/profile/10160794522252684090noreply@blogger.com13