tag:blogger.com,1999:blog-89646747356209344982024-02-20T02:19:46.408-08:00Kavi's Kitchen<center>Easy recipes for your kitchen.....Treat for your taste buds......</center>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-8964674735620934498.post-12438883570797142022013-12-31T14:02:00.001-08:002013-12-31T14:02:18.830-08:00Happy New Year 2014 :)<div dir="ltr" style="text-align: left;" trbidi="on">
Wishing you all and your family a very very Happy and Prosperous New Year :)<br />
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Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com4tag:blogger.com,1999:blog-8964674735620934498.post-57622646991646620362013-12-29T18:58:00.000-08:002013-12-30T16:46:30.000-08:00Millagai Bajji<div dir="ltr" style="text-align: left;" trbidi="on">
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Millagai bajji is a favorite evening time snack for many of us. It goes very well with hot tea. In these winter days, spicy and hot millagai bajji will be too good, to make us feel warm. Also a cup of hot tea with it makes it so special for a winter time evening snack.<br />
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If the bajji millagai is in normal size we can use as it is. But those which I got here were big and it was hard to use it whole, by dipping in the batter and deep frying it. So I sliced the bajji millagai into 2 pieces.<br />
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<b>Ingredients</b>:<br />
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Bajii millagai - 3 to 5<br />
Besan/Bengal gram flour - 1 cup<br />
Rice flour - 1/2 cup<br />
Chilli powder - 1 tbsp<br />
Hing - a pinch<br />
Baking powder - 1/4 tsp<br />
Salt - to taste<br />
Oil - for deep frying<br />
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<b>Method</b>:<br />
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1) In a bowl, make the bajji batter, by adding all ingredients (besan, rice flour, chilli powder, hing, baking powder and salt).<br />
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2) Add water little by little and make a batter that is not too thick or too watery. It should be in a pouring consistency.<br />
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3) Slice the bajji millagai into 2 halves if it is very big. (Those, which I got here were big) Else you can use it as a whole, without slicing it.<br />
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4) In a pan, pour oil for deep frying. Let it become hot. Then dip the sliced bajji millagai in the batter and leave it slowly in the hot oil.<br />
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5) Deep fry for about 3 to 4 mins. Once it changes to nice golden color and gets well cooked, take it out from oil.<br />
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Spicy and hot millagai bajji is ready to go with hot tea.<br />
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A bite of spicy millagai bajji and a sip of hot tea along with a magazine....wow!!!<br />
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Many of us might have tasted these macaroons, from bakery. But making our own macaroons is something that gives us immense pleasure and tastes even more delicious and also hygienic.<br />
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This is very simple and hardly takes 30 mins for making these macaroons. Kids love these macaroons and even grown ups love to taste these macaroons.<br />
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<b>Ingredients</b>:<br />
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Sweetened Coconut Flakes - 2 1/2 cups<br />
Sweetened Condensed Milk - 3/4 cup<br />
Vanilla Essence - 1 tsp<br />
Milk - 1 tbsp<br />
Roasted Rava - 2 tbsp<br />
Salt - a pinch<br />
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<b>Method</b>:<br />
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1) Pre-heat the oven to 350 degrees Fahrenheit.<br />
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2) In a bowl, take the condensed milk.<br />
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3) Add a pinch of salt, vanilla essence, rava and milk to it. Mix it well.<br />
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4) To it, add the coconut flakes and mix well. See that, it is not watery. Else adjust it, by adding little more rava. It should be in the consistency as shown in the below picture, once mixed.<br />
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5) In a cookie tray, line a parchment or wax paper. (Avoid using aluminium foil, as it is hard to remove the macaroons from the sheet. I used foil and it was little hard to remove) Using a scoop, scoop it on the parchment paper, little apart from each other. Else use a spoon to scoop it.<br />
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6) Place it in the oven and bake it for about 15 mins. After 15 mins, take it out and let it cool.<br />
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7) Leave for about 10 to 15 mins and then remove from the sheet. Else it looks to be sticky.<br />
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Delicious and mouth watering eggless coconut macaroons are ready to taste. <br />
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Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com2tag:blogger.com,1999:blog-8964674735620934498.post-6590261801760329812013-10-30T11:29:00.000-07:002013-12-30T16:49:19.228-08:00Podi Vazhakkai Poriyal (Spicy Plantain Poriyal)<div dir="ltr" style="text-align: left;" trbidi="on">
With plantain we try fritters/bhajji, <a href="http://eezy-kitchen.blogspot.com/2012/07/vazhakkai-poriyal-plantainraw-banana.html" target="_blank">Vazhakkai poriyal</a> or <a href="http://eezy-kitchen.blogspot.com/2012/06/valakkai-puttu-plantainraw-banana-puttu.html" target="_blank">Vazhakkai puttu</a>. But this is a very different, simple and delicious poriyal by adding ground roasted powder to this plantain. It tastes great with <a href="http://eezy-kitchen.blogspot.com/2013/08/drumstick-sambar-for-rice-without.html" target="_blank">sambar</a> and also goes very well with curd rice too.<br />
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<b><br /></b>
<b>Ingredients</b>:<br />
<br />
Plantain/Raw Banana - 2<br />
Tamarind water - 1/4 cup (very thin)<br />
Turmeric powder - 1/2 tsp<br />
Mustard - 1/2 tsp<br />
Urad dal - 1 tsp<br />
Oil - 1 tbsp<br />
Salt - to taste<br />
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<b>For ground powder</b>:<br />
<br />
Bengal gram - 1 tbsp<br />
Urad dal - 1 tbsp<br />
Corriander seeds/Dhania - 1 tbsp<br />
Red chilli - 2 or 3<br />
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<b>Method</b>:<br />
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1) In a pan, dry roast all ingredients for making ground powder.<br />
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2) Once it cools, make a coarse powder of it.<br />
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3) Then peel off the plantain skin and cut to small cubes. (Cut the plantain once you are ready to cook, else it will become dark)<br />
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4) Then in a pan, add the oil. Once it is hot, add the mustard seeds. Let it splutter and add the urad dal. Then add the cut plantain.<br />
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5) Saute it for few mins. Then add tamarind water and turmeric powder. Also add salt to it and let it cook. (do not add too much of tamarind water, as it will be so tangy and gets over cooked)<br />
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6) Once it is almost done, about 3/4 cooked, add the ground powder to it and mix it very well.<br />
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7) Let it cook about for a minute and your spicy plantain poriyal is ready now.<br />
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Tasty podi vazhakkai is ready to go with <a href="http://eezy-kitchen.blogspot.com/2013/08/drumstick-sambar-for-rice-without.html" target="_blank">sambar </a>or even with curd rice.<br />
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Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com4tag:blogger.com,1999:blog-8964674735620934498.post-80133927759338921542013-09-09T17:14:00.000-07:002013-12-30T16:50:19.330-08:00Basundi<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
Basundi is one my favorite dessert. Also most of yours favorite too. Its very easy to make with very few ingredients, but takes little bit time.<br />
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<b>Ingredients</b>:<br />
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Milk - 6 cups<br />
Sugar - 2 1/2 to 3 cups(depends on your sweet buds)<br />
Almonds - 6 (chopped)<br />
Pistachios - 6 (chopped)<br />
Cardamom powder - 1/4 tsp<br />
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<b>Method</b>:<br />
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1) Pour the milk in a pan, preferably wide and non-stick. Place the milk pan in low flame and keep on stirring it in equal intervals. Also put a ladle in the pan, so that the milk doesn't boil and spill out.<br />
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2) Let it boil until the milk reduces to 1/3 rd of it.<br />
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3) Add the sugar to the milk and keep on stirring.<br />
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4) Once the sugar dissolves and the milk thickens switch it off and add cardamom powder and the chopped nuts. (Reserve few of them to use while serving)<br />
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Let it cool and serve it with few nuts on top.<br />
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Yummy and delicious basundi is ready to taste.</div>
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Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com4tag:blogger.com,1999:blog-8964674735620934498.post-91954868972598369542013-08-20T12:07:00.000-07:002013-08-20T12:07:15.862-07:00Drumstick Sambar for Rice (without Sambar Powder)<div dir="ltr" style="text-align: left;" trbidi="on">
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This is an instant sambar, that can be made without sambar powder. Just with the spices available at home, we can make this within minutes. It tastes delicious and goes very well with rice.<br />
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If you are running out of sambar powder or if you want to try different sambar, without the usual sambar taste, then this is for you. Try this and you will really love it.<br />
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Ingredients:<br />
<br />
Drumstick - 2 (cut to small lengths)<br />
Tomato - 2 (cut to cubes)<br />
Tamarind - small lemon size<br />
Turmeric powder - 1/2 tsp<br />
Chilli powder - 1 1/2 tsp<br />
Corriander powder/Dhania - 2 to 3 tsp<br />
Hing/Asafoetida - 1/4 tsp<br />
Mustard - 1 tsp<br />
Urad dal - 2 tsp<br />
Curry leaves - 1 sprig<br />
Corriander leaves/Cilantro - 5 to 6 sprigs<br />
Oil - 2 tbsp<br />
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For grinding:<br />
<br />
Coconut - 3 tbsp<br />
Cumin seeds - 1 tsp<br />
Pearl onion/shallots - 3 to 5<br />
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Method:<br />
<br />
1) Heat a pan and add cooking oil. Once hot, add mustard seeds. Let it splutter. Then add urad dal and curry leaves. Then add the cut vegetables drumstick and tomato. (you can add any vegetables like brinjal, lady's finger)<br />
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2) Saute if for about 3 to 5 mins and add all spice powders.<br />
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3) Saute it for 2 to 3 mins and once the oil seperates, add tamarind water. Also add salt to it. Let it boil.<br />
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4) Meanwhile make a ground paste with coconut, cumin and onions.<br />
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5) Once the vegetables are tender, add the coconut paste to it.<br />
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6) Let it boil for 2 mins. Garnish with corriander/cilantro leaves and delicious sambar is ready to go with hot rice.<br />
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<div>
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Instant, yet delicious sambar is ready to taste.<br />
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Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com10tag:blogger.com,1999:blog-8964674735620934498.post-83872102100967745082013-07-01T11:27:00.000-07:002013-12-30T16:51:27.248-08:00Chukku Coffee (Dry Ginger Coffee)<div dir="ltr" style="text-align: left;" trbidi="on">
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Glad to be back in this blogging world. It was a very long break indeed. Due to some health conditions, I was little away from blogging. Now feeling very excited and happy to continue this. Thanks to all blogger friends and a special thanks to all my followers. Do support me by pouring your comments and visiting my space.<br />
<br />
Chukku /dry ginger coffee is a very healthy drink for all. My mom used to make once in 2 weeks or atleast once in a month, as it is very good for health. In my childhood days I hesitate to drink this as it is very spicy and you can feel the spiciness in your throat. So my mom used to add milk with it and give. But nowadays I just have it without adding milk. You should not drink water for atleast 30 to 45 minutes after having this. They used sell this coffee in my hometown daily and that particular shop has daily customers even. They open it only during night hours. Having this often will keep you free from all stomach trouble like stomach upset, digestive problems etc. I make this coffee very often, as my hubby likes to have it frequently.<br />
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<span style="font-size: large;">Ingredients</span>:<br />
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Chukku/Dry ginger or dry ginger powder - 1 inch or1 tsp<br />
Dhania/Corriander seeds - 2 tsp<br />
Peppercorns - 1 tsp<br />
Cumin seeds - 1 tsp<br />
Palm Jaggery/Panai vellam/Karuppati - sweetlime size (see below picture)<br />
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<span style="font-size: large;">Method</span>:<br />
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1) Place all except palm jaggery in a blender. If you are using dry ginger, also add that to it. (I used dry ginger powder)<br />
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2) Make a coarse powder of it.<br />
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3) In a pan, add 3 glass of water and add the palm jaggery and the powder.<br />
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4) Let it boil for about 5 to 7 minutes. You get a really great aroma when it boils.<br />
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5) Switch of the flame and let it cool for about 5 minutes, so that all particles settle down.<br />
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6) Distill it and have the coffee.<br />
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Healthy and spicy coffee is ready. You can have it as it is like black coffee or add some milk to it, if you feel thats too spicy for you or for your kids. Let it cool and have it then. Also add milk when it reaches room temperature, as it may curdle.<br />
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<b><i><u>Note</u></i></b>:<br />
<br />
a) If you add milk, do not reheat it. It will get curdled. If you add milk, do not use the next day or next time.<br />
b) You can have this for about 2 to 3 days and it won't go bad.<br />
c) Try to have this during night time, before you go to sleep, so that it gets digested well.<br />
d) Do not drink water for about 45 minutes after you have this.<br />
<br />
<br /></div>
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Wish You All Happy Independence Day :)<br />
<br class="Apple-interchange-newline" />
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This tricolor poriyal is a very usual poriyal in my home and my mom used to make this very often. It is very colorful and even tastes great. Also I used to make this poriyal often.<br />
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<b>Ingredients</b>:<br />
<br />
Carrot - 2 (finely chopped)<br />
Green Peas - 1/2 cup<br />
Cabbage - 1/2 cup (finely chopped)<br />
Onion - 1/2 (finely chopped)<br />
Dhania/Corriander powder - 1 tsp<br />
Chilli powder - 1/2 tsp<br />
Turmeric powder - 1/2 tsp<br />
Coconut - 2 tbsp (grated)<br />
Mustard - 1/2 tsp<br />
Urad dal - 1 tsp<br />
Cilantro/Corriander leaves - few sprigs (for garnishing)<br />
Salt - to taste<br />
Oil - 1 tbsp<br />
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<b>Method</b>:<br />
<br />
1) Heat a pan, add oil and add mustard. Once it splutters, add urad dal. Then add finely chopped onion.<br />
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2) Saute it until translucent and add the veggies.<br />
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3) Saute for a minute and add the dry powders along with salt.<br />
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4) Mix it well and add water and let it cook.<br />
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5) Once it gets cooked well, add grated coconut and cilantro.<br />
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Colorful tricolor poriyal is all set to taste.<br />
<br /></div>
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com38tag:blogger.com,1999:blog-8964674735620934498.post-63947333559461729262012-08-13T11:02:00.000-07:002013-12-30T16:52:57.948-08:00Gongura Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the first time, I am trying a recipe with gongura leaves. Never seen gongura leaves even before. Usually I used to get store made gongura pickles. While I was to shopping last week, I found a big bunch of gongura leaves. Even if I had no idea of making any recipes of it, I grabbed a bunch, as I had a friend from Hydrebad here. This recipe is from Suma, who shared this with me and great thanks Suma, for sharing this recipe. It came out very well and love the homemade, tangy and spicy chutney.<br />
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<b>Ingredients</b>:<br />
<br />
Gongura leaves - 1 bunch<br />
Red chilli - 8 to 10<br />
Peanut - 3 tbsp (roasted)<br />
Cumin seeds - 1 tsp<br />
Salt - to taste<br />
Oil - 1 tbsp<br />
<br />
<b>Method</b>:<br />
<br />
1) Pick the leaves and wash it. Then heat a pan, and roast it for about 4 to 5 mins. Keep it aside and let it cool.<br />
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2) Now heat a pan, add oil. Also add cumin seeds and red chillies.<br />
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3) Saute it very well and add the peanuts.<br />
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4) Roast it for 2 mins and add the gongura leaves.<br />
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5) Roast it for about 3 to 5 mins.<br />
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6) Let it cool and grind to a smooth paste, by adding salt to it.<br />
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Tangy and spicy gongura chutney is ready to taste.<br />
<br /></div>
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com32tag:blogger.com,1999:blog-8964674735620934498.post-25613369079919525412012-08-10T13:23:00.002-07:002012-08-10T13:23:28.554-07:00Celebration Time<div dir="ltr" style="text-align: left;" trbidi="on">
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Dear friends, now its celebration time. First, I am very glad that my recipe "<a href="http://eezy-kitchen.blogspot.com/2012/07/white-pumpkin-milk-kootu-microwave.html" target="_blank">White Pumpkin Milk Kootu</a>" wins a Cookbook Giveaway in "ONLY - Micorwave Cooking" an event conducted by <a href="http://cooking-goodfood.blogspot.com/" target="_blank">Pari (Foodelicious)</a>. It was really surprising as this was my first attempt using microwave for cooking, from start to end. Also double happy that its my first winning in Cookbook Giveaway, in this blog world. Once again thanks Pari, for this wonderful Cookbook Giveaway. Expecting lot more events from you and love participating in those. I won this "Microwave Recipes" authored by Tala Dalal.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMFi03YFmjYGtECUOrARKErQOXzgXD9vpfvpPASUHWM7UqSEI0ZXXp9OcrA3raF8KhNBvDgZSL-c4obP8-dj5TIQ9OmWzbcV4U3wRkBmC0Xy4IQfy990PStZkatiRicbSmRT0S8aNm0G0/s1600/Micro-recipes-cover_320.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMFi03YFmjYGtECUOrARKErQOXzgXD9vpfvpPASUHWM7UqSEI0ZXXp9OcrA3raF8KhNBvDgZSL-c4obP8-dj5TIQ9OmWzbcV4U3wRkBmC0Xy4IQfy990PStZkatiRicbSmRT0S8aNm0G0/s320/Micro-recipes-cover_320.jpg" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>More microwave recipes soon :)</b></td></tr>
</tbody></table>
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Secondly, my recipe "<a href="http://eezy-kitchen.blogspot.com/2012/06/paneer-kheer-cottage-cheese-kheer.html" target="_blank">Paneer/Cottage Cheese</a>" has been awarded the Best Dessert award, by an event conducted by Divya Pramil of " <a href="http://youtoocancookindianfood.blogspot.com/">http://youtoocancookindianfood.blogspot.com/</a>". Thanks Divya for such a lovely event and the roundup was really excellent work. Waiting eagerly for more lovely events from you Divya :)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBNtPfhhzxZX0KEYnzdISxq0kCccufms436oHu3k7QDghj-hegI8-Y01QUMYYRwLVvf1JfbSOI3YemuE2dRlQpeO4spJl_vXB2KuOVBMcIYlo0Ubvj63nbwT-MkFF-Iw9buIjmCn6DFfk/s1600/kavitha-best-dessert-award.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBNtPfhhzxZX0KEYnzdISxq0kCccufms436oHu3k7QDghj-hegI8-Y01QUMYYRwLVvf1JfbSOI3YemuE2dRlQpeO4spJl_vXB2KuOVBMcIYlo0Ubvj63nbwT-MkFF-Iw9buIjmCn6DFfk/s320/kavitha-best-dessert-award.jpg" width="173" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Best Dessert Award</b></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZE7jtAnPokxWpRxi7gS4Zf17QtyZXYGXDsEJYUeDB362KtOykDds7_xVVAUeWw2VafzBUgSusofNryxjFeyT6rMObpaWuS-KQMimTfTeP0JqSG9nhmfr_TlxSSEbU4rbvkDA4_xhP-au/s1600/participants-certificate-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZE7jtAnPokxWpRxi7gS4Zf17QtyZXYGXDsEJYUeDB362KtOykDds7_xVVAUeWw2VafzBUgSusofNryxjFeyT6rMObpaWuS-KQMimTfTeP0JqSG9nhmfr_TlxSSEbU4rbvkDA4_xhP-au/s1600/participants-certificate-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Participation Certificate</b></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1Yqf4zXraHcFQIwq2wW6IPioQV1DDh6xt1OesNCtJj3XJLMl-U9sdztm9aQLx9npFd6sJvWAWTaXbZHcUAJ5NlVc6GRKMClYzv8KjD0uvuFARt5nZbngGCO095WjeRxN46Na1M4spswP/s1600/participation-award-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1Yqf4zXraHcFQIwq2wW6IPioQV1DDh6xt1OesNCtJj3XJLMl-U9sdztm9aQLx9npFd6sJvWAWTaXbZHcUAJ5NlVc6GRKMClYzv8KjD0uvuFARt5nZbngGCO095WjeRxN46Na1M4spswP/s320/participation-award-1.jpg" width="173" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Participation Award</b></td></tr>
</tbody></table>
<div>
<br /></div>
<div>
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</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHAjkhcWGHohNlR4eHD4yeBeuttNQsjjZP4p6neMaq_1UC_eMvKNFnO1gUxAyhyEOv2aU-u_cE12KWW7KH7uJxuL0udsNAacrh46PPHgRtTNdYS8V4yJzQU-gpYKXGKDu3cl5LMcRuzDb/s1600/DSC04924.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHAjkhcWGHohNlR4eHD4yeBeuttNQsjjZP4p6neMaq_1UC_eMvKNFnO1gUxAyhyEOv2aU-u_cE12KWW7KH7uJxuL0udsNAacrh46PPHgRtTNdYS8V4yJzQU-gpYKXGKDu3cl5LMcRuzDb/s320/DSC04924.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Yummy!!!!</b></td></tr>
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My daughter was asking for popsicles and the good thing is I had blueberry handy. Very easy and simple to make. It was really delicious to have homemade popsicle for these hot summer days.<span id="goog_315932208"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7868Anwllq_5o_CP4N3Y56VYwOV4G-fb7Bdpkx4w4Uo6-ng3nyoUY4ggDlwxmyg9-pxDKEe_1UM8Ax0QUoCFpx6zAQRrfie6p-2qSsuaU4DLaSY_5dfZv6X65ACBea6mnwpD0tsQgtn-b/s1600/DSC04928.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7868Anwllq_5o_CP4N3Y56VYwOV4G-fb7Bdpkx4w4Uo6-ng3nyoUY4ggDlwxmyg9-pxDKEe_1UM8Ax0QUoCFpx6zAQRrfie6p-2qSsuaU4DLaSY_5dfZv6X65ACBea6mnwpD0tsQgtn-b/s320/DSC04928.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>My daughter grabbed one while I was clicking :(</b></td></tr>
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<span id="goog_698521574"></span>
<b>Ingredients</b>:<br />
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Blueberry - 1/2 dry pint<br />
Yogurt/Curd - 1cup<br />
Honey/Sugar - 3 tbsp<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EuI7SOlbV4Hu6Lm7hg6lq3o0XlnS-B7OvZX9xngNVl8sVfpROTvGGlXxa6WAVhBNe9gKiXzpCyOXlWFPUHTE-tZStUuyhB_OpLgtfaYoxwB3zAfJpzXbMCpQYtMSA42AIh9k9zDAd6ka/s1600/DSC04921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EuI7SOlbV4Hu6Lm7hg6lq3o0XlnS-B7OvZX9xngNVl8sVfpROTvGGlXxa6WAVhBNe9gKiXzpCyOXlWFPUHTE-tZStUuyhB_OpLgtfaYoxwB3zAfJpzXbMCpQYtMSA42AIh9k9zDAd6ka/s320/DSC04921.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Showing her popsicle :)</b></td></tr>
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<b>Method</b>:<br />
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1) Put all ingredients in blender.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7gijLUtHEeO3pwe0nulAkDFQ-OIkF9vRu1llq6vTg9qxD-NRL1ZKnQYufnPNlefu1BDf6poXVzwh-jxREVdbp8ZwJV97dycW2KcuaXxTKGIYhSgjyOrT5esR-peQaF6bPIuXZJ6qiVSq/s1600/DSC04912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7gijLUtHEeO3pwe0nulAkDFQ-OIkF9vRu1llq6vTg9qxD-NRL1ZKnQYufnPNlefu1BDf6poXVzwh-jxREVdbp8ZwJV97dycW2KcuaXxTKGIYhSgjyOrT5esR-peQaF6bPIuXZJ6qiVSq/s320/DSC04912.JPG" width="320" /></a></div>
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2) Give a nice blend.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuInBXaMEFcPezl-5Sybd_Sz07_MBmq2rViSnh6LZqHstNjrjRsK_lPhJ_z3H98KZUV0ykaPwEnvff3xTcynoWE2_hak7GSwU0xbSaN8KuhxRCPTXshc5HOMuhVj6dV681z85BJESY-Cyh/s1600/DSC04914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuInBXaMEFcPezl-5Sybd_Sz07_MBmq2rViSnh6LZqHstNjrjRsK_lPhJ_z3H98KZUV0ykaPwEnvff3xTcynoWE2_hak7GSwU0xbSaN8KuhxRCPTXshc5HOMuhVj6dV681z85BJESY-Cyh/s320/DSC04914.JPG" width="320" /></a></div>
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3) Pour it in a popsicle mould and refrigerate for four to six hours.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhUNj6KquB3cbZQUJ2DV-tEPTvEubZmPkVZSbRbujazipd1R3da4MV7gCxPkf0MELiAYTCISGGBsvsbeceoahvxXARxkhn_lpRsQf2y1GkJvJouAA-Nhp6jPbnD23KkaOqvLJsdyM_CBk/s1600/DSC04917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhUNj6KquB3cbZQUJ2DV-tEPTvEubZmPkVZSbRbujazipd1R3da4MV7gCxPkf0MELiAYTCISGGBsvsbeceoahvxXARxkhn_lpRsQf2y1GkJvJouAA-Nhp6jPbnD23KkaOqvLJsdyM_CBk/s320/DSC04917.JPG" width="320" /></a></div>
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4) After it is firm, take it and wash in running water, for few seconds. Take the popsicle out and enjoy.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmPYHoVfShAgUKS3dufa5-75PolmI-x3PD_-Pgk9tlaI2pPJ6z6IYJhzu4eGePHtoNcyv1bAt8FbriAZm0o9LclBj2fdSTAq9gfSGEzMSaneOtlzZjDCcmsQdhF7IRuAcJUxRfR4S79Dz/s1600/DSC04919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmPYHoVfShAgUKS3dufa5-75PolmI-x3PD_-Pgk9tlaI2pPJ6z6IYJhzu4eGePHtoNcyv1bAt8FbriAZm0o9LclBj2fdSTAq9gfSGEzMSaneOtlzZjDCcmsQdhF7IRuAcJUxRfR4S79Dz/s320/DSC04919.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Can't wait to grab one...</b></td></tr>
</tbody></table>
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Enjoy the chill and yummy popsicles for this hot summer.<br />
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com20tag:blogger.com,1999:blog-8964674735620934498.post-11633222397072884702012-08-08T08:20:00.000-07:002013-12-30T16:54:21.296-08:00Kid's Cheese Toast<div dir="ltr" style="text-align: left;" trbidi="on">
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This is one of my daughter's favorite toast and I make her this often. Even my hubby love this toast. Today I used mozarella cheese and cheddar cheese, as cheddar cheese gives nice color. Else you can use just mozarella cheese alone. You can use any cheese in this toast. Serve it with ketchup.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvfoJ3xIso5iEngcI24crFJgM7anlvscbjGJDbKQdKlUvRf6-5Dzw4jMi8L3PLwrJNj-gZT1O0pL70JAqWfDvADwKc4donmYruuA0N_XxouSr5N1sasm_74gTvnTf_ArNIfKlNZ4W2loO/s1600/DSC05120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvfoJ3xIso5iEngcI24crFJgM7anlvscbjGJDbKQdKlUvRf6-5Dzw4jMi8L3PLwrJNj-gZT1O0pL70JAqWfDvADwKc4donmYruuA0N_XxouSr5N1sasm_74gTvnTf_ArNIfKlNZ4W2loO/s320/DSC05120.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cheese Toast....Isn't looking yummy???</b></td></tr>
</tbody></table>
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Also refer my post "<a href="http://eezy-kitchen.blogspot.com/2012/06/cheesy-peas-dosa.html" target="_blank">Cheesy Peas Dosa</a>" and "<a href="http://eezy-kitchen.blogspot.com/2012/06/snack-with-ghee-leftover.html" target="_blank">Snack with Ghee Leftover</a>" for more healthy recipes for kids and cheese recipes.<br />
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<b>Ingredients</b>:<br />
<br />
Bread - 6 slices<br />
Mozarella Cheese - 1/4 cup (shredded)<br />
Cheddar Cheese - 1/4 cup (shredded)<br />
Pepper powder - 1 tsp<br />
Butter - 4 tbsp<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qfIqtZMpBmVbT7GB8VhxdC1DYdN4OpQ8e50elQEuOJyI4tHqzU3YGEFShvr8I7WFPBM-claHBeBGKMajOD6tAuoXcCrdRr-wnzY1lm6cvbih3jfNUDir2SOl41QDU3HGkZhoWAcF5o1I/s1600/DSC05118.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qfIqtZMpBmVbT7GB8VhxdC1DYdN4OpQ8e50elQEuOJyI4tHqzU3YGEFShvr8I7WFPBM-claHBeBGKMajOD6tAuoXcCrdRr-wnzY1lm6cvbih3jfNUDir2SOl41QDU3HGkZhoWAcF5o1I/s320/DSC05118.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cheesy</b>....</td></tr>
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<b><u>Note</u></b>:<br />
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You can use green chillies instead of pepper, for adults.<br />
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<b>Method</b>:<br />
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1) Mix all ingredients in a bowl, except bread slices and butter. Spread the butter on both sides of all breads. Then keep the cheese stuffing on a bread. Top of with another slice of bread.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXttjLsmxlDePEfrZ28NxbJ5SEzrHNt7QJvOGiKqgiNv__XNmtFBIkAb5kndp-HksELXloItvYWb-i1M1Y5557N56HxPtW2r2-2qmGLNaizuG7poynX-iWMe4I641sWcdQBJxbOHj8Sfw/s1600/DSC05107-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXttjLsmxlDePEfrZ28NxbJ5SEzrHNt7QJvOGiKqgiNv__XNmtFBIkAb5kndp-HksELXloItvYWb-i1M1Y5557N56HxPtW2r2-2qmGLNaizuG7poynX-iWMe4I641sWcdQBJxbOHj8Sfw/s320/DSC05107-001.JPG" width="320" /></a></div>
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2) Turn on the sandwich maker and spray some cooking oil. Keep the stuffed bread and toast for 3 minutes. Else you can toast on stove top even, by just heating a tawa and apply little butter and place the bread and toast it both the sides.<br />
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3) Once its done, slice them and now its ready for your kids to enjoy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzzsVw2nQ1SvQmL1ABlYjtU_o5zweQhBym3hve7418I1mYF8ggoo-UrRUpurL75nd_SCkD7rICt0s7K75CxZlM9HX7F2xX4Mxjc2tgPr4f6W83TJYLMPxQ8nGb1ReAXkQ63ArmtRSLd4v/s1600/DSC05115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzzsVw2nQ1SvQmL1ABlYjtU_o5zweQhBym3hve7418I1mYF8ggoo-UrRUpurL75nd_SCkD7rICt0s7K75CxZlM9HX7F2xX4Mxjc2tgPr4f6W83TJYLMPxQ8nGb1ReAXkQ63ArmtRSLd4v/s320/DSC05115.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>My daughter squeezed ketchup for me...helping me in serving :)</b></td></tr>
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Cheesy toast for kids is all set to taste. Serve it with ketchup.<br />
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Long back, years ago, they used to cook very rich foods made of ghee, cashews etc. The recipes they make tastes delicious and very rich in taste. But nowadays, being calorie conscious and because of work load, we avoid most of the stuffs and heading to fast foods. Even if those recipes are high in calorie, they are good for health. So we can have them occasionally, as it is a great treat for our taste buds and good for health even.<br />
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Yesterday, when I headed in my refrigerator for some veggies, to make gravy for chapathi, I found a box of mushroom which I shopped two days back. Thought to make this gravy, as it would make a great combo for chapathis. Mushroom is our all time favorite. I use mushroom in my cooking very often.<br />
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This mushroom cashew gravy is a very good combination for chapathis (Indian flat bread) or fried rice. The cashew paste we add in this enhances the flavor and tastes very rich and creamy. Also it is used to thicken the gravy. It tastes delicious and especially my daughter loved it.<br />
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<b>Ingredients</b>:<br />
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Mushroom - 1 cup (cut to pieces)<br />
Cashewnuts - 5 or 6<br />
Onion - 1 (finely chopped)<br />
Ginger garlic paste - 1 tsp<br />
Green chilli - 2 or 3 (slitted)<br />
Chilli powder - 1 tsp<br />
Dhania/Corriander powder - 2 tsp<br />
Garam masala powder - 1/2 tsp<br />
Turmeric powder - 1/2 tsp<br />
Cilantro/Corriander leaves - few sprigs<br />
Salt - to taste<br />
Oil - 2 tbsp<br />
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<b><i>For grinding</i></b>:<br />
Onion - 1/2<br />
Tomato - 1<br />
Cashewnuts - 6 or 7<br />
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<b>Method</b>:<br />
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1) Heat a pan and add oil. Then add finely chopped onion.<br />
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2) Saute it well and add ginger garlic paste. Saute it to get rid of the raw smell and add slitted green chillies and cilantro. Also add the cut mushrooms.<br />
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3) Then add all the dry powders.<br />
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4) Mix well and add water and let it boil.<br />
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5) Meanwhile grind all the ingredients together to a fine paste.<br />
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6) Once the mushroom mixture starts to boil, add the cashew paste.<br />
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7) Let it cook for about 5 minutes. Finally garnish with cashews and cilantro.<br />
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Rich, creamy and delicious mushroom cashew gravy is ready to taste.<br />
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Glad that this is my 75th post.....</div>
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No kids would be there who hate jellies, including my little one. I came across this jelly snack from the gelatin dessert package. We use these gelatin in many of our desserts. I was amazed that a snack can be made, just with this powder.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59dWpxQIxJqKR0Va8UGdPsczuSpFDQv9ArgL6muS_DkDjDGDKi9hB2VRijh8ny39ae96D3S7YaMHjwef_uPfM99-yvHCE_DBGAXlmvT8xshZ4SorBLVV_pRMhjylWrSM-VwAUlvXTFmsW/s1600/DSC05027.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59dWpxQIxJqKR0Va8UGdPsczuSpFDQv9ArgL6muS_DkDjDGDKi9hB2VRijh8ny39ae96D3S7YaMHjwef_uPfM99-yvHCE_DBGAXlmvT8xshZ4SorBLVV_pRMhjylWrSM-VwAUlvXTFmsW/s320/DSC05027.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Lemon</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>Orange</b></td></tr>
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I tried it and it came out very glossy looking. The best part is even my hubby loved it. Best snack that can be made for kids on these hot summer days, being away from the hot kitchen. It was really great dessert for this hot summer. Should have this when its chill, else it will start to melt.<br />
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<br />
<b>Ingredients</b>
<br />
Jell-O Gelatin Dessert (any flavor) - 1 pack (3 oz)<br />
Hot water - 1 cup<br />
Cold water - 1 cup<br />
Whipped cream/topping - for topping (optional)<br />
Dry fruits or Fresh fruits - 3 tbsp finely chopped (optional) [I used craisins and apricots]<br />
<br />
<b>Method</b>:<br />
<br />
1) In a bowl, put the entire pack of gelatin powder. (I used orange flavor)<br />
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2) Add the hot water slowly and keep on stirring continuosly, until the gelatin gets dissolved.<br />
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3) Stir for about 2 mins so that the powder gets dissolved well.<br />
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4) Then add the cold water to it.<br />
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5) Transfer this to any square shaped bowl (I used my baking pan) and refrigerate for atleast 4 hrs or until its firm.<br />
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6) Take it out after 4 hrs and let it be for about 5 to 10 minutes.<br />
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7) Cut into small squares or any desired shapes.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6qoniEcjO0Wsj-G-51LOe1G860tVFtPBteLg2tLFVKWDYlHUj4GBNsilgycRm7yOEB9D_c8GaRShFCm-kwM3olUyjqrABsVZByv3v88HFpvVZ0Qu4haAgVWJJgUotSBs_49LHTD1K0XX/s1600/DSC04533.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6qoniEcjO0Wsj-G-51LOe1G860tVFtPBteLg2tLFVKWDYlHUj4GBNsilgycRm7yOEB9D_c8GaRShFCm-kwM3olUyjqrABsVZByv3v88HFpvVZ0Qu4haAgVWJJgUotSBs_49LHTD1K0XX/s320/DSC04533.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Orange Flavor</b></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGU5viIJn8oui4uaOBmoYrS7ao7UonFArpjYmWN4DWE9nmuPZfQuHZ2DFmv43gWOXja4okmZv7k5aPjnNsBF03cOZWtvgOt3OHqVn9Qy5_n2Lqn7pBZ2MxwZM3Ocu3r90e8N82U3YRavT/s1600/DSC05020.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGU5viIJn8oui4uaOBmoYrS7ao7UonFArpjYmWN4DWE9nmuPZfQuHZ2DFmv43gWOXja4okmZv7k5aPjnNsBF03cOZWtvgOt3OHqVn9Qy5_n2Lqn7pBZ2MxwZM3Ocu3r90e8N82U3YRavT/s320/DSC05020.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Lemon Flavor</b></td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: left;">
8) Transfer to any serving container and top it with whipped cream. Or can add cut fresh fruits even.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjot1SXp0iS8S1xA0XYpZ3Rc4_arTFE8axnA8FqgS4zwbM0ayFSDsp7dgee72ivR3J4n0_XPF5gzgoqpEzNb40OBqp1d4-PL50J2RoacHmXueci-ZdFfQsOO6kYB8tJAdlu9L6MmNSjIhTf/s1600/DSC04547.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjot1SXp0iS8S1xA0XYpZ3Rc4_arTFE8axnA8FqgS4zwbM0ayFSDsp7dgee72ivR3J4n0_XPF5gzgoqpEzNb40OBqp1d4-PL50J2RoacHmXueci-ZdFfQsOO6kYB8tJAdlu9L6MmNSjIhTf/s320/DSC04547.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>with whipped cream topping</b></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59dWpxQIxJqKR0Va8UGdPsczuSpFDQv9ArgL6muS_DkDjDGDKi9hB2VRijh8ny39ae96D3S7YaMHjwef_uPfM99-yvHCE_DBGAXlmvT8xshZ4SorBLVV_pRMhjylWrSM-VwAUlvXTFmsW/s1600/DSC05027.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59dWpxQIxJqKR0Va8UGdPsczuSpFDQv9ArgL6muS_DkDjDGDKi9hB2VRijh8ny39ae96D3S7YaMHjwef_uPfM99-yvHCE_DBGAXlmvT8xshZ4SorBLVV_pRMhjylWrSM-VwAUlvXTFmsW/s320/DSC05027.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>with whipped cream and dry fruits topping</b></td></tr>
</tbody></table>
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Juicy, glossy and chilly kids gelatin snack is ready now. Just dig into it.<br />
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Serve it immediately when its chill.<br />
<br /></div>
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com25tag:blogger.com,1999:blog-8964674735620934498.post-41759297011977608632012-08-02T08:50:00.001-07:002013-12-30T16:56:47.574-08:00Poosanikkaai Puli Karaisal (Pumpkin Tamarind Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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Pumpkin is a very common vegetable used in India, especially in south India. It has a unique taste. Number of recipes can be made with this and most of us make kootu with this pumpkin. This curry tastes tangy and goes very well with white rice. The ground powder we add in this curry gives a great flavor and tastes delicious.<br />
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<b>Ingredients</b>:<br />
<br />
Yellow pumpkin - 1 cup (peel the skin and cut to small pieces)<br />
Onion - 1 (finely chopped)<br />
Tomato - 2 (chopped)<br />
Tamarind - small lemon size (soak in hot water for 15 mins and take the juice, about 2 cups)<br />
Garlic pods - 3 or 4<br />
Fenugreek - 1/2 tsp<br />
Fennel seeds - 1/2 tsp<br />
Urad dal - 1 tsp<br />
Jaggery - one small piece<br />
Curry leaves - 1 sprig<br />
Salt - to taste<br />
Oil - 2 tbsp<br />
<br />
<i><b>For grinding</b></i>:<br />
Red chilli - 4 or 5<br />
Dhania/Corriander seeds - 2 tbsp<br />
Fennel seeds - 1/2 tsp<br />
Oil - 1/4 tsp<br />
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<b>Method</b>:<br />
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1) First to make the ground powder, heat a pan, add oil. Add all ingredients for grinding. Roast it very well. Once roasted, let it cool and make find powder of it. Keep aside.<br />
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2) Now heat a pan, add oil. Add fenugreek and fennel seeds. Also add the urad dal. Then add chopped onion and gralic pods.<br />
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3) Saute it until translucent and add tomoatoes and curry leaves.<br />
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4) Saute it very well and add the cut pumpkin.<br />
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<br />
5) Mix well and add the tamarind juice and salt. Let it boil.<br />
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6) Once it boils, add the ground powder.<br />
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7) Fianlly add the jaggery and let it boil for 2 o 3 mins.<br />
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<br />
Delicious and tasty pumpkin tamarind curry is ready now.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRJc3FqaRvDlqc3vt8eHTIDV2AJkCcr7Nj1v-155AIoe1L2qoE3KFck916jyQSXFX0aFWa37Dvckk4DxtTIeYXSZxx-m3mO7ziklzRGTnNZe2aw73liL1zatogENOq7C9y4GDd2i6wOuL/s1600/DSC03790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRJc3FqaRvDlqc3vt8eHTIDV2AJkCcr7Nj1v-155AIoe1L2qoE3KFck916jyQSXFX0aFWa37Dvckk4DxtTIeYXSZxx-m3mO7ziklzRGTnNZe2aw73liL1zatogENOq7C9y4GDd2i6wOuL/s320/DSC03790.JPG" width="320" /></a></div>
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Serve it with hot white rice and you will love it.<br />
<br /></div>
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com18tag:blogger.com,1999:blog-8964674735620934498.post-90113244996664689812012-08-01T12:24:00.002-07:002012-08-01T12:25:18.208-07:00My Fourth Award<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
Yeyyyy......Another award from few of my blogger friends.<br />
<br />
Three of my blogger friends has passed this award to me.<br />
1) <a href="http://southindiafoodrecipes.blogspot.com/" target="_blank">Punitha madam (South Indian Recipes)</a><br />
2) <a href="http://shilpakiran-cookwithfun.blogspot.com/" target="_blank">Shilpakiran (Cook with Fun)</a><br />
3) <a href="http://gopu1949.blogspot.com/2012/07/10th-award-of-2012.html" target="_blank">Vai. GopalaKirshnan sir</a><br />
<br />
Thanks to all three of them, who shared this award with me.<br />
<br />
All of them have a wonderful space and do visit their page.<br />
<br />
I am very thankful for all my fellow bloggers who drop their lovely comments and suggestions. Now its time for me to share this award with few of my friends, which is really a tedious job.<br />
<br />
But as per rules, I share this award with 5 of my blogger friends<br />
<br />
<a href="http://shabbustastykitchen.blogspot.com/" target="_blank">Shabbu</a><br />
<a href="http://foodmazaa.blogspot.com/" target="_blank">Shobha </a><br />
<a href="http://superyummyrecipes.blogspot.com/" target="_blank">Satya</a><br />
<a href="http://runnergirlinthekitchen.blogspot.com/" target="_blank">Gauri</a><br />
<a href="http://www.myfavouritefoods.net/" target="_blank">Ganga Sreekanth</a><br />
<br />
Please accept this award :)<br />
<br />
<br /></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com18tag:blogger.com,1999:blog-8964674735620934498.post-72632307775057103042012-07-29T10:03:00.000-07:002013-12-30T16:57:45.172-08:00Puli Kuzhambu Podi (Homemade Tamarind Curry Powder)<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a homemade tamarind curry powder. Its very simple and can be made within minutes. The quantity I have given here can be used 2 times. Also you can increase the quantity and store it for months even. This powder is very flavorful and you can get very good tasting tamarind curry. Just add 2 1/2 tbsp to 3 tbsp of this powder to your tamarind curry.<br />
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<br />
<b>Ingredients</b>:<br />
<br />
Dhania/Corriander seeds - 3 tbsp<br />
Red Chilli - 5 or 6<br />
Jeera/Cumin seeds - 2 tbsp<br />
Peppercorns - 1 tbsp<br />
Unboiled rice (Arisi) - 1 tbsp<br />
Fenugreek - 1/2 tsp<br />
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<b>Method</b>:<br />
<br />
1) Dry roast all ingredients, until it turns little brown color.<br />
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2) Let it cool and make fine powder of it.<br />
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Homemade tamarind curry powder is ready for your curry.<br />
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<br /></div>
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com26tag:blogger.com,1999:blog-8964674735620934498.post-34853910675245675672012-07-26T17:06:00.000-07:002013-12-30T16:58:53.723-08:00Carrot Paneer/Cottage Cheese Tikki<div dir="ltr" style="text-align: left;" trbidi="on">
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Making kids have healthy veggies is really a tedious job. Most of all it depends on their mood and taste. Kids prefer fried items a lot. But we can't give fried stuffs very often. So we can try this tikki, which seems to be like fried snack, but not actually. It consumes very little oil and gives a great taste. My duaghter loved this, that too with ketchup attracted her a lot.
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<b>Ingredients</b>:<br />
<br />
Potato - 2 (boiled & mashed)<br />
Carrot - 1 (grated)<br />
Paneer/Cottage cheese - 1/4 cup (scrambled)<br />
Corn flour - 3 to 4 tbsp<br />
Chilli powder - 2 tsp<br />
Garam masala - 1/2 tsp<br />
Cilantro/Corriander leaves - few
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Salt - to taste<br />
Oil - 3 tbsp<br />
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<b>Method</b>:<br />
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1) In a pan, add 1 tbsp oil. Add carrot, potato, paneer/cottage cheese, chilli powder, garam masala powder and cilantro.<br />
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2) Mix well and fry for about 3 to 5 minutes and add salt. Give a nice stir and let it cool.<br />
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3) Then transfer this to a bowl and add corn flour.<br />
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4) Mix well and make a soft dough (increase or decrease the corn flour to get the consistency)<br />
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5) Now heat a tawa. Take a lemon size ball and make desired shapes, by placing in your palms.<br />
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6) Add some oil in the tawa and toast both the sides.<br />
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Healthy and delicious carrot paneer tikki is ready and kids with love this, if served with tomato ketchup.<br />
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com21tag:blogger.com,1999:blog-8964674735620934498.post-43728676251568617922012-07-25T12:24:00.000-07:002013-12-30T16:59:37.744-08:00Blueberry Milkshake<div dir="ltr" style="text-align: left;" trbidi="on">
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Very refreshing and yummy milkshake for these hot summer days is here. It was very delicious and all loved it. You can add whipped cream or vanilla icecream for this milkshake.<br />
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<br />
<b>Ingredients</b>:<br />
<br />
Blueberry - 1/2 dry pint or 1 cup<br />
Milk - 2 cups<br />
Sugar - 2 tbsp<br />
Vanilla Icecream/Whipped cream - 3 tbsp<br />
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<b>Method</b>:<br />
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Put everything in a blender and give a nice blend.<br />
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Refreshing and delicious milkshake is ready.<br />
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com22tag:blogger.com,1999:blog-8964674735620934498.post-42515780080995166462012-07-23T12:27:00.000-07:002013-12-30T17:01:02.230-08:00White Pumpkin Milk Kootu (Microwave Cooking from Start to End)<div dir="ltr" style="text-align: left;" trbidi="on">
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I am not much used to microwave cooking, other than re-heating leftover foodstuffs or boiling milk. When I came across this Only - Microwave Cooking event, thought why not cook something and gave a try. But it was very easy to cook in microwave. <br />
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Within 10 to 12 minutes I was able to complete the whole cooking process, without any messy kitchen. Also the recipe tastes delicious and could not differentiate it from stove top cooking. The pumpkin was well cooked and all ingredients added to it blended very well. It was very creamy and tastes great.<br />
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<b>Ingredients</b>:<br />
<br />
White pumpkin - 1 cup (chopped to small pieces)<br />
Milk - 1/4 cup<br />
Green chilli - 1 or 2 (finely chopped)<br />
Mustard - 1/2 tsp<br />
Urad dal - 1 tsp<br />
Curry leaves - 1 sprig<br />
Salt - to taste<br />
Oil - 1 tbsp + 1/2 tsp<br />
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<b><i>For grinding</i></b>:<br />
Coconut - 3 tbsp<br />
Cumin seeds - 1/2 tsp<br />
Pearl onion - 2 or 3<br />
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<b>Method</b>:<br />
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1) In a microwave safe bowl, put 1/2 tsp of oil. Add the cut white pumpkin and give a stir. Add 1/2 cup of water to it and microwave it for 5 minutes.<br />
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2) Let it stand for a minute in microwave. Take it out and add finely chopped green chilli. Microwave for 1 minute.<br />
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3) Then take it out and add the milk and ground coconut paste (Grind all ingredients under "For grinding"). Also add the salt and microwave it for about 2 minutes.<br />
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4) Take it out and keep aside. In another microwave safe bowl, do the tempering. Take 1 tbsp oil in a bowl and microwave for 30 seconds.<br />
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5) Take it out and add the mustard seeds. Microwave it for 1 minute.<br />
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6) Take it and add urad dal and curry leaves. Microwave for 1 minute.<br />
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7) Add the tempering to the pumpkin mixture. Mix it and microwave it for 2 mins.<br />
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Creamy and delicious white pumpkin milk kootu is ready now.<br />
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Schezwan is Chinese cuisine originated in Sichuan. The sauce we prepare in this is the main spice flavor for this rice. You can make this sauce and store in refrigerator. This sauce can be used for making Schezwan noodles and many other Schezwan recipes. I made it less spicy, by decreasing the red chillies, as we are not much spice lovers. If you a real spice lover, then you will love this.<br />
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<b>Ingredients</b>:<br />
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Cooked Basmati rice - 2 bowls<br />
Carrot - 1/4 cup (chopped)<br />
Capsicum/Bell Pepper - 1/4 cup (chopped)<br />
Cabbage - 1/4 cup (chopped)<br />
Garlic - 3 or 4 pods (finely chopped)<br />
Spring onion/Green onion - 1/2 bunch (finely chopped)<br />
Salt - to taste<br />
Oil - 2 tbsp<br />
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<b><u>For Schezwan Sauce</u></b>:<br />
<br />
Red chilli - 8 to 10 (increase or decrease depending on your spice flavor)<br />
Garlic pods - 3 or 4<br />
Sugar - 1 tsp<br />
White vinegar - 2 tsp<br />
Gingelly oil/Sesame oil - 2 tsp<br />
Warm water - 1 cup<br />
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<b>Method</b>:<br />
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1) First to make the schezwan sauce, soak the red chillies in warm water for about 10 minutes. Then remove the red chillies from water. Place the red chillies, garlic pods, sugar, white vinegar and sesame oil in a blender .<br />
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2) Make a fine paste of it. This is the Schezwan sauce. Keep it aside. (You can also make this paste in large quantities and keep refrigerated)<br />
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3) Now heat a pan, add oil and add finely chopped garlic.<br />
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4) Add the chopped vegetables.<br />
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5) Saute ir well and let it cook for 3 to 5 mins. Then add the schezwan sauce.<br />
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6) Also add necessary salt and half of the chopped spring onions.<br />
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7) Saute for few mins and add the cooked rice. Mix it well.<br />
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Chinese Schezwan fried rice is all set to taste.<br />
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Ready to dig into it.<br />
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com21tag:blogger.com,1999:blog-8964674735620934498.post-58832198316479400372012-07-17T11:39:00.000-07:002013-12-30T17:02:22.319-08:00Vazhakkai Poriyal (Plantain/Raw Banana Poriyal)<div dir="ltr" style="text-align: left;" trbidi="on">
My mom used to make this plantain poriyal very often, other than making plantain bajji. Also I have posted <a href="http://eezy-kitchen.blogspot.com/2012/06/valakkai-puttu-plantainraw-banana-puttu.html" target="_blank">Plantain Puttu</a>, a delicious recipe with plantain. This goes very well with sambar rice or with tamarind curry even. Very easy to make also tastes very good.
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<b>Ingredients</b>:<br />
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Plantain/Raw Banana - 1 big or 2 medium (peel the skin and cut to small pieces)<br />
Grated coconut - 3 tbsp<br />
Chilli powder - 1/2 tsp<br />
Dhania/Corriander powder - 1 tsp<br />
Turmeric powder - 1/4 tsp<br />
Mustard - 1/2 tsp<br />
Urad dal - 1 tsp<br />
Curry leaves - 1 sprig<br />
Hing - 1/4 tsp<br />
Salt - to taste<br />
Oil - 1 tbsp<br />
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<b>Method</b>:<br />
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1) Heat a pan, add oil and add mustard seeds. Once it starts to splutter, add urad dal, hing and curry leaves.<br />
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2) Then add the cut plantain.<br />
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3) Also add all dry powders and salt to it.<br />
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4) Mix well and add necessary water, until the plantains gets immersed.<br />
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5) Once its done and the plantains are tender, add grated coconut and remove from flame.<br />
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<div>
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<div>
Delicious tasting plantain poriyal is ready to taste.</div>
<div>
<br /></div>
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Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com13tag:blogger.com,1999:blog-8964674735620934498.post-43777938319235621362012-07-16T12:10:00.001-07:002012-07-16T12:11:05.215-07:00My Third Award<div dir="ltr" style="text-align: left;" trbidi="on">
Hurray!!!! It's Award time...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsT1j4VR4M7BCFUkCGF09PboLJ9lHzsbRluOfdO5FC-46nQMiI4WX2c_jWLv-ZeaV8D-9Ag4PC_24V5zsVniZD_V9Gt_0BxzNFMEJwDd6_WzVmpBQcZwTTUYpBvZRxm9UqnVEpEEQ78Xz/s1600/download.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsT1j4VR4M7BCFUkCGF09PboLJ9lHzsbRluOfdO5FC-46nQMiI4WX2c_jWLv-ZeaV8D-9Ag4PC_24V5zsVniZD_V9Gt_0BxzNFMEJwDd6_WzVmpBQcZwTTUYpBvZRxm9UqnVEpEEQ78Xz/s1600/download.png" /></a></div>
<br />
<br />
Thanks to PT from <a href="http://jopreet.blogspot.in/" target="_blank">Indian Kitchen</a>, for sharing me this "<b>Fabulous Ribbon Award</b>". Preethi has a wonderful space and lots and lots of recipes. I was really surprised to see too many posts within a very short period of time. Also I wonder how she could make too many recipes in a single day and also blogging it. I just admire her work and dedication towards blogging.<br />
<br />
The rules to be followed are :<br />
1) Post the rules on my blog<br />
2) Mention five fabulous moments, either in real life or in the blogosphere<br />
3) Mention five things you love<br />
4) Mention five things you hate<br />
5) Pass on this ribbon to five bloggers (and leave a comment on their space to notify of their win)<br />
<br />
<u>Rule 1</u>:<br />
<br />
I have posted the rules in my blog.<br />
<br />
<u>Rule 2</u>:<br />
<br />
<b>Five Fabulous Moments</b>:<br />
<br />
1) The day my daughter was born<br />
2)First time I saw the snowfall, enjoying and playing in snow every winter<br />
3) The day I started to blog<br />
4) First time I saw a follower in my space and thanks to Aruna Manikandan (Veggies Paradise), my first follower<br />
5) When I first received my first two awards<br />
<br />
<u>Rule 3</u>:<br />
<br />
<b>Five Things I Love</b>:<br />
<br />
1) My family<br />
2) Unforgettable school and college days<br />
3)My childhood days with my mom, dad and brother<br />
4) I love my space and all my lovely fellow bloggers<br />
5) Love travelling a lot
<br />
<br />
<u>Rule 4</u>:<br />
<br />
<b>Five Things I Hate</b>:<br />
<br />
1) Backbiting<br />
2) Selfish people<br />
3) Using others for their own sake<br />
4) Wasting food<br />
5) Pretending to be good<br />
<br />
<u>Rule 5</u>:<br />
<br />
I am totally confused to share this award with only few of my blogger friends, as everyone are special in their own way and are fabulous bloggers. But, as per rules I selected five of my fellow bloggers, for this award.<br />
<br />
1)Gayathri, Ishita, Subhashini from<a href="http://www.ezcookbook.net/" target="_blank">Ez Cookbook</a><br />
2) Reshmi from <a href="http://noelcollections.blogspot.com/" target="_blank">Noel Collections</a><br />
3) Meghana from <a href="http://megdeliciousadventures.blogspot.com/" target="_blank">Meg's Delicious Adventures</a><br />
4) Sarika from <a href="http://www.recipeworld1.blogspot.com/" target="_blank">Recipe World</a><br />
5) Mytheryi from <a href="http://yummyodds.blogspot.com/" target="_blank">Yum! Yum! Yum!</a><br />
<br />
<br />
Thanks everyone for your love and support. Do give your support and suggestions throughout.<br />
<br />
I share this award with very few friends with all love and affection and please accept my award.<br />
<br />
<br /></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com10tag:blogger.com,1999:blog-8964674735620934498.post-24618541387905765992012-07-13T10:40:00.000-07:002013-12-30T17:03:07.806-08:00Green Chilli Capsicum/Bell Pepper Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a very flavorful and spicy pickle. Green chilli and capsicum makes a great combination. The green color in both chilli and capsicum gives a great pleasant color. It tastes really very good and was very spicy. It makes great combo with curd rice. Also you can have this with hot idli and dosa even.
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Also it can be stored for about a week even. Just put in a dry air tight container and use dry spoon to take this pickle. It will last long for about weeks even. Really hot, spicy and mouthwatering pickle.
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<b>Ingredients</b>:<br />
<br />
Mustard - 1 tsp<br />
Fenugreek - 1/4 tsp<br />
Hing/Asafoetida - 1/4 tsp<br />
Turmeric powder - 1/2 tsp<br />
Jaggery - 2 tbsp or small piece<br />
Salt - to taste<br />
Gingelly oil/Sesame oil - 3 tbsp<br />
<br />
<i><b>For grinding</b></i>:<br />
Capsicum/Bell Pepper - 1 big (cut to squares)<br />
Green chilli - 6 to 8<br />
Tamarind juice - 3 tbsp (thick juice)<br />
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<b>Method</b>:<br />
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1) Heat a pan and add few drops of oil. Add the green chillies and cut capsicum.<br />
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2) Saute it for few minutes, until you get rid of the raw smell and it when it starts to turn light brown in color. Remove from flame and let it cool.<br />
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3) Once it is cool, transfer to a blender and make fine paste by adding the tamarind juice. (Do not add water)<br />
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4) Now heat a pan, add gingelly oil. Then add mustard seeds. Let it splutter and add hing and fenugreek seeds.Then add the chilli paste.
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5) Stir it for few mins and add salt and turmeric powder.<br />
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6) Let it cook for about 5 minutes. Once the oil oozes out, add the jaggery.<br />
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7) Let it be for about 2 minutes and remove from flame when thick.
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Spicy, mouthwatering green chilli capsicum pickle is ready to go with curd rice or any recipes of your choice.
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<div style="position: fixed; bottom: 0px; left: 2px;"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" width="150" height="220" src="https://7798906383872440485-a-1802744773732722657-s-sites.googlegroups.com/site/widgetindex68/hellokitty1wtmybi.swf" wmode="transparent" type="application/x-shockwave-flash" quality="high"></embed></div>Kavithahttp://www.blogger.com/profile/03216034491647712870noreply@blogger.com23tag:blogger.com,1999:blog-8964674735620934498.post-38482328332334046702012-07-11T17:09:00.002-07:002013-12-30T17:03:53.213-08:00Nool Kol Masala (Turnip/Kohlrabi Masala)<div dir="ltr" style="text-align: left;" trbidi="on">
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I am not a great fan of this nool kol, and I don't prefer this in my kitchen a lot. But recently when I was to shopping, saw these kohlrabi, and thought why not give a try. But my thought was wrong. It tastes really very good.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTfoTTaCw4vCZgmQAbx2ClC2FQWw_2FWLdJiCb8_nFcdoP24sHryl8pftCXmARDxu5cIfrbNmwu_QPN4xN8th3PeepY5Ayg9JDsBM743n-BARMuwaumW1sjbNGM6UD3Zj6MSm6aYZlpZS/s1600/DSC04653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTfoTTaCw4vCZgmQAbx2ClC2FQWw_2FWLdJiCb8_nFcdoP24sHryl8pftCXmARDxu5cIfrbNmwu_QPN4xN8th3PeepY5Ayg9JDsBM743n-BARMuwaumW1sjbNGM6UD3Zj6MSm6aYZlpZS/s320/DSC04653.JPG" width="320" /></a></div>
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This nool kol masala is a delicious and tasty masala, that can be had with rice or with chapathis even. The coconut masala we add in it gives a very good flavor for this recipe.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr89YA_soNzSFQoIagbz5M_ImpSvisRd91jCJS-X_-Ud7OCaa71_7SA47qlsVbQWjVhnodZIeSwjZ6ckgh3gUgq9YM6NPxku72aQScw6T9N2zrssa3SGfQsLCOC68nQ52jcSIgbpx_2Zkt/s1600/DSC04648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr89YA_soNzSFQoIagbz5M_ImpSvisRd91jCJS-X_-Ud7OCaa71_7SA47qlsVbQWjVhnodZIeSwjZ6ckgh3gUgq9YM6NPxku72aQScw6T9N2zrssa3SGfQsLCOC68nQ52jcSIgbpx_2Zkt/s320/DSC04648.JPG" width="320" /></a></div>
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<b>Ingredients</b>:<br />
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Nool kol/Kohlrabi - 1 (cut to small pieces)<br />
Onion - 1 (finely chopped)<br />
Tomato - 1 (cut to small pieces)<br />
Turmeric powder - 1/2 tsp<br />
Dhania/Corriander powder - 2 tsp<br />
Chilli powder - 1 tsp<br />
Fennel seeds - 1/2 tsp<br />
Ginger garlic paste - 1 tsp<br />
Curry leaves - 1 sprig<br />
Cilantro/Corriander leaves - to garnish<br />
Salt - to taste<br />
Oil - 2 tbsp<br />
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<b><i>For grinding</i></b>:<br />
Coconut - 3 tbsp<br />
Peppercorns - 1/2 tsp<br />
Cumin seeds - 1/2 tsp<br />
Fennel seeds - 1/2 tsp<br />
Green chilli - 2<br />
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<b>Method</b>:<br />
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1) Heat a pan and add oil. Then add fennel seeds and curry leaves. Also add finely chopped onion.<br />
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2) Saute for about 2 minutes and add ginger garlic paste. Saute it until yo get rid of the raw smell. Then add the tomatoes.
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3) Saute it well and add the nool kol/kohlrabi.<br />
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4) Then add all dry powders along with salt.<br />
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5) Mix it well and add water. Let it boil. Meanwhile, grind all the ingredients for grinding to a fine paste.
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6) Once the nool kol gets cooked well and are tender, add the coconut paste.<br />
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7) Let it boil for about 3 minutes. Finally garnish with cilantro.<br />
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Delicious nool kol/kohlrabi masala is ready now.<br />
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