tag:blogger.com,1999:blog-45249397820481207912024-03-20T13:28:26.909-05:00Pleasing My PalateIt's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.comBlogger432125tag:blogger.com,1999:blog-4524939782048120791.post-67358764719113975232013-11-22T22:33:00.000-06:002013-11-22T22:33:02.064-06:00Coconut Ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Coconut Ladoo is a sweet dish prepared by cooking coconut and sugar together and rolling the mixture into small balls. Coconut is washed and grated. Grated coconut is then cooked in clarified butter (ghee) along with sugar till sugar thickens. Then, the mixture is cooled and rolled into small balls. Serve as required.</b></i></div>
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<i><b>Ingredients:</b></i></div>
<ul style="text-align: left;">
<li><i><b>Fresh Coconut-2 Cups</b></i></li>
<li><i><b>Sugar-1 Cup</b></i></li>
<li><i><b>Clarified Butter (Ghee)-1 and 1/4 tbsp</b></i></li>
</ul>
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<i><b>Recipe:</b></i></div>
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<b><i>Wash and grate coconut. </i></b></div>
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<b><i>Heat clarified butter (ghee) in a frying pan or kadhai on medium heat.</i></b></div>
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<b><i>Add grated coconut and sugar. Mix well.</i></b></div>
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<b><i>Fry until sugar thickens a little. Stir continuously.</i></b></div>
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<b><i>Turn off the gas. Do not let the sugar caramelize.</i></b></div>
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<b><i>Transfer the mixture to a plate. Let it cool.</i></b></div>
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<b><i>Roll the mixture into lemon sized balls.</i></b></div>
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<i><b>Coconut Ladoo is ready. Serve and Enjoy!!!</b></i></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com1tag:blogger.com,1999:blog-4524939782048120791.post-89390264696249684832013-10-24T23:15:00.000-05:002013-10-24T23:17:19.119-05:00Ragda Patties<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>"Ragda Patties" is a famous chaat or street food in Maharashtra, India. Ragda is made with using yellow dry peas. Patties are made with boiled potatoes. For Ragda, yellow dry peas are washed and soaked in water overnight. Then soaked peas are pressure cooked till soft. Then boiled peas are cooked in oil along with tomatoes, onion, cashew nuts, cumin seeds and spices. Finally, lemon juice is added and ragda is garnished with chopped cilantro. For Patties, potatoes are washed, boiled, peeled and mashed. Then mashed potatoes are mixed with soaked white bread, green chili, ginger, mint leaves, cilantro, lemon juice and spices. Then, round and flat patties are formed with the potato mixture and shallow-fried till golden brown from both sides. Ragda and Patties are served together, layered with green chutney, sweet/tamarind chutney, chopped onion, chopped tomato, chopped cilantro and nylon/fine sev. Serve immediately.</i></b></div>
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<i><b>Ingredients:</b></i><br />
<i><b>For Ragda:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Yellow Dry Peas-1 Cup</b></i></li>
<li><i><b>Onion-1-Medium</b></i></li>
<li><i><b>Tomatoes-2-Medium</b></i></li>
<li><i><b>Cilantro-1/2 tbsp </b></i></li>
<li><i><b>Cashew Nuts-4</b></i></li>
<li><i><b>Lemon Juice-1-2 tsp </b></i></li>
<li><i><b>Oil-2 tbsp</b></i></li>
<li><i><b>Cumin Seeds-1 tsp</b></i></li>
<li><i><b>Turmeric Powder-1/2 tsp</b></i></li>
<li><i><b>Red Chili Powder-3/4 tsp</b></i></li>
<li><i><b>Garam Masala-1 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
<li><i><b>Water-As Required</b></i></li>
</ul>
<i><b>For Patties:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Potatoes-5-Medium</b></i></li>
<li><i><b>White Bread-1-Big</b></i></li>
<li><i><b>Green Chili-1-Big</b></i></li>
<li><i><b>Ginger-1 and 1/2 tsp </b></i></li>
<li><i><b>Cilantro-1/2 tbsp</b></i></li>
<li><i><b>Mint Leaves-1/2 tbsp</b></i></li>
<li><i><b>Lemon Juice-1-2 tsp </b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
<li><i><b>Water-As Required</b></i></li>
<li><i><b>Oil-As Required</b></i></li>
</ul>
<i><b>For Garnishing:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Green Chutney-1 tbsp</b></i></li>
<li><i><b>Sweet/Tamarind Chutney-1 tbsp</b></i></li>
<li><i><b>Onion-1-Medium</b></i></li>
<li><i><b>Tomato-1-Medium</b></i></li>
<li><i><b>Cilantro-1/2 tbsp</b></i></li>
<li><i><b>Nylon Sev-1-2 tbsp</b></i></li>
</ul>
<i><b>Recipe:</b></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>For Ragda:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>Wash and soak yellow dry peas in water overnight.</i></b><br />
<br /></div>
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<div style="text-align: center;">
<br />
<b><i>Transfer yellow dry peas, 2 cups of water and salt to the pressure cooker. Boil them on high flame till 1 whistle comes and then on low flame for 15 minutes. Turn off the gas. Let the cooker cool. Transfer boiled peas to a bowl and keep aside.</i></b><br />
</div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>Peel, wash and julienne the onion. Wash and finely chop tomatoes. Clean, wash and finely chop cilantro.</i></b><br />
</div>
<div style="text-align: center;">
</div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b>Heat 1/2 tbsp of oil in a pan or kadhai on medium-low flame.</b></i><br />
</div>
<div style="text-align: center;">
</div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i> Add onion pieces and cashew nuts. Mix well.</i></b><br />
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b> Fry till onion pieces turn light brown. Stir occasionally. Turn off the gas. Let them cool.</b></i><br />
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i> Transfer tomato pieces, fried onion-cashew nuts mixture to the blender. Blend into smooth paste.</i></b><br />
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i> Heat remaining oil in the same pan or kadhai on medium-low flame.</i></b><br />
<br /></div>
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<div style="text-align: center;">
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<div style="text-align: center;">
<b><i> Add cumin seeds and let them fry.</i></b><br />
<br /></div>
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<div style="text-align: center;">
<br />
<b><i>Add tomato-onion-cashew nuts mixture to the oil. Add turmeric powder, red chili powder and garam masala. Mix well.</i></b><br />
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>Fry for 4-5 minutes. Stir occasionally.</i></b><br />
</div>
<div style="text-align: center;">
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<div style="text-align: center;">
<br />
<b><i>Add cooked peas, salt and 1 cup of water. Mix well.</i></b><br />
</div>
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<div style="text-align: center;">
<br />
<b><i>Cook till gravy thickens. Stir occasionally.</i></b> <b><i>Turn off the gas.</i></b><br />
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<b><i>Add lemon juice and mix well. Garnish with cilantro. Ragda is ready. Keep aside.</i></b><br />
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<b><i>For Patties:</i></b></div>
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<b><i>Boil potatoes in pressure cooker on high flame till 1 whistle comes and on medium flame till 2-3 whistles come. Turn off the gas. Let the cooker cool. Peel potatoes. Remove stem, wash and finely chop green chili. Peel, wash and finely chop ginger. Clean, wash and finely chop cilantro. Clean, wash and finely chop mint leaves. Wash and cut lemon.</i></b><br />
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<b><i><span style="font-style: italic; font-weight: bold;">Dip white bread slice in cold water for 1-2 seconds. Squeeze the slice to remove water. Crush the slice. </span>In a mixing bowl, add boiled potatoes, crushed white bread, green chili, ginger, cilantro, mint leaves and salt. Mix properly and make smooth dough.</i></b></div>
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<b><i>Take a big lemon sized portion of the potato mixture, form into a ball and lightly flatten with the help of hands. Repeat the process for the rest of the mixture.</i></b></div>
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<b><i>Heat a flat pan or griddle on medium-low flame. Add 1/2-1 tsp of oil.</i></b><br />
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<b><i>Place the patties on the griddle and drizzle little oil on each one.</i></b><br />
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<i><b>Fry them till both sides are golden brown.</b></i><br />
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<i><b>Press them down with the help of spatula if require crispy patties. Cook for 1 minute or so. Repeat the process for remaining patties. Patties are ready.</b></i><br />
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<i><b>To Serve:</b></i></div>
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<i><b>Prepare green and sweet/tamarind chutney in advance. *See recipe in chaat chutneys post.</b></i><br />
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<b><i>Peel, wash and finely chop onion. Wash and finely chop tomato. Clean, wash and finely chop cilantro.</i></b></div>
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<b><i>In a serving plate, place the potato patties and pour ragda over them.</i></b><br />
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<i><b>Layer with green and sweet/tamarind chutney. Garnish with onion, tomato, cilantro and nylon/fine sev. Ragda Patties is ready. Serve immediately. Enjoy!!!</b></i><br />
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-67509944272555660682013-10-21T22:31:00.000-05:002013-11-22T21:44:30.620-06:00Cilantro-Coconut Raita<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Cilantro-Coconut Raita is a yogurt side dish which contains cilantro and coconut as main ingredients. Cilantro is cleaned and washed. Coconut is washed and grated. Both are then blended in the blender along with green chili. Yogurt is whisked. Then, cilantro-coconut paste is mixed to the whisked yogurt along with salt. Finally, this mixture is tempered with oil, cumin seeds, mustard seeds, asafoetida, whole red chili and curry leaves. Serve with your meal.</i></b></div>
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<b><i>Ingredients:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Cilantro-1 and 1/2 Cups-Packed</i></b></li>
<li><b><i>Coconut-3/4 Cup-Packed</i></b></li>
<li><b><i>Yogurt-1 and 1/2 Cups</i></b></li>
<li><b><i>Green Chili-1-Large</i></b></li>
<li><b><i>Salt-To Taste</i></b></li>
<li><b><i>Water-1/4-1/2 Cups</i></b></li>
</ul>
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<b><i>For Seasoning:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Oil-3/4 tbsp</i></b></li>
<li><b><i>Mustard Seeds-1/2 tsp</i></b></li>
<li><b><i>Cumin Seeds-1/2 tsp</i></b></li>
<li><b><i>Asafoetida (Hing)-A Pinch</i></b></li>
<li><b><i>Whole Red Chili-1</i></b></li>
<li><b><i>Curry Leaves-6-7</i></b></li>
</ul>
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<i><b>Recipe:</b></i></div>
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<b><i>Clean and wash cilantro. Wash and grate coconut. Remove stem, wash and cut green chili. Wash curry leaves.</i></b></div>
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<b><i>Transfer coconut, cilantro and green chili to the blender. Blend into coarse paste. Add water if required. Keep aside.</i></b></div>
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<b><i>In a mixing bowl, whisk yogurt with 1/4-1/2 cup of water till smooth and consistent.</i></b></div>
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<b><i>Add cilantro-coconut paste and salt to the whisked yogurt. Mix well.</i></b></div>
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<b><i>Heat oil in a seasoning/tempering pan on medium-low flame.</i></b></div>
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<b><i>Add mustard seeds, cumin seeds, asafoetida, whole red chili and curry leaves. Fry for few seconds. Turn off the gas.</i></b></div>
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<i><b>Add this seasoning/tempering to the cilantro-coconut-yogurt mixture. Mix well.</b></i></div>
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<b><i>Cilantro-Coconut Raita is ready. Serve with your meal. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-26727681612718472342013-10-14T23:39:00.001-05:002013-10-14T23:39:46.093-05:00Potato Kofta<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Potato Kofta is a tea time or evening snack, prepared from boiled potatoes. Potatoes are washed, boiled, peeled and mashed. Then, mashed potatoes are mixed with chopped green chilies, chopped cilantro, corn flour and spices. Small round patties are made from potato mixture. Raisins and cashew nut pieces are placed in the center of patties, gathered and sealed the edges and prepared smooth textured balls. These balls are then deep fried in the hot oil till reddish-brown from all sides. Serve hot with green chutney or ketchup.</b></i></div>
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<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Potatoes-5-Medium</b></i></li>
<li><i><b>Green Chilies-2-Medium </b></i></li>
<li><i><b>Cilantro-1 and 1/2 tbsp</b></i></li>
<li><i><b>Corn Flour-2 tbsp</b></i></li>
<li><i><b>Red Chili Powder-3/4 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
<li><i><b>Cashew Nuts-4-5</b></i></li>
<li><i><b>Raisins-20-22</b></i></li>
<li><i><b>Oil-For Deep Frying</b></i></li>
</ul>
<b><i>Recipe:</i></b><br />
<br />
<div style="text-align: center;">
<i><b><b><i>Wash and cut potatoes in half. Boil them in the pressure cooker on
high flame till 1 whistle comes and then on medium flame till 2
whistles come. Turn off the gas. Let the cooker cool. Peel the potatoes. </i></b>Keep aside. Remove stems, wash and finely chop green chilies. Clean, wash and finely chop cilantro.</b></i></div>
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<b><i>Transfer boiled potatoes, chopped green chilies, chopped cilantro, corn flour, red chili powder and salt to a mixing bowl. Mash and knead mixture till everything is incorporated.</i></b> <b><i>Taste and add salt if required.</i></b></div>
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<span class="fullpost"><span style="font-style: italic; font-weight: bold;">Make small balls from potato mixture and press them down. Shape them into round patties.</span></span></div>
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<b><i>Place cashew nut pieces and raisins in the center of round patties. Gather and seal all the edges of each and every patty. Make smooth textured balls.</i></b></div>
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<b><i>Heat oil in a deep frying pan or kadhai on medium-high flame.</i></b></div>
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<b><i>Slowly drop 1-2 potato balls into hot oil at a time. Deep fry potato balls till reddish-brown from all sides. Remove and drain the excess oil. Repeat the process for rest of the potato balls.</i></b></div>
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<b><i>Potato Kofta is ready. Serve hot with green chutney or ketchup. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-13554414164319643462013-05-29T03:44:00.000-05:002013-05-29T03:44:36.367-05:00Kidney Beans-Chickpeas Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Kidney Beans-Chickpeas Curry or "Rajma-Chole Masala" is a cooked lentil curry,
usually served with rice. Kidney Beans and Chickpeas are washed and soaked
together in water overnight. Then both are cooked in oil along with onion,
tomatoes, green chilies, ginger, garlic and spices. Finally, it is
garnished with chopped cilantro and served hot. </i></b></div>
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<b><i>
</i></b><div style="text-align: left;">
<b><i>Ingredients:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Kidney Beans (Rajma)-1/2 Cup-Before Soaking</i></b></li>
<li><b><i>Chickpeas (Kabuli Chana)-1/2 Cup-Before Soaking</i></b></li>
<li><b><i>Onion-1-Big</i></b></li>
<li><b><i>Tomatoes-3-Medium</i></b></li>
<li><b><i>Green Chilies-2-Medium</i></b></li>
<li><b><i>Ginger-1"-2" Piece</i></b></li>
<li><b><i>Garlic-4-5 Cloves</i></b></li>
<li><b><i>Cilantro-1/2 tbsp</i></b></li>
<li><b><i>Oil-1 and 1/4 tbsp</i></b></li>
<li><b><i>Cumin Seeds-1 tsp</i></b></li>
<li><b><i>Asafoetida (Hing)-A Pinch</i></b></li>
<li><b><i>Bay Leaves-2</i></b></li>
<li><b><i>Cinnamon-1"-2" Piece</i></b></li>
<li><b><i>Black Cardamom-2</i></b></li>
<li><b><i>Cloves-3-4</i></b></li>
<li><b><i>Peppercorn-7-8</i></b></li>
<li><b><i>Turmeric Powder-3/4 tsp</i></b></li>
<li><b><i>Red Chili Powder-1/4 tsp</i></b></li>
<li><b><i>Garam Masala-1 tsp</i></b></li>
<li><b><i>Salt-To Taste</i></b></li>
<li><b><i>Water-As Required</i></b></li>
</ul>
<div style="text-align: left;">
<b><i>Recipe:</i></b></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b><i>Wash and soak kidney beans and chickpeas together in water overnight.</i></b></div>
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<b><i>Peel, wash and cut onion. Wash and cut tomatoes. Remove stems and wash green chilies. Peel and wash ginger. Peel and wash garlic. Clean, wash and finely chop cilantro.</i></b></div>
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<i><b>Transfer onion pieces, tomato pieces, green chilies, ginger and garlic to the blender. Blend into smooth paste. Keep aside.</b></i></div>
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<b><i>Heat oil in a pressure cooker on medium flame.</i></b></div>
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<b><i>Add cumin seeds and asafoetida. Let them fry.</i></b></div>
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<b><i>Add bay leaves, cinnamon, cardamom, cloves and pepper corn. Fry for few seconds.</i></b></div>
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<b><i>Add onion-tomatoes-green chilies-ginger-garlic paste. Add 1/4 cup of water. Mix well.</i></b></div>
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<b><i>Add turmeric powder, red chili powder, garam masala and salt. Mix well.</i></b></div>
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<i><b>Fry for 4-5 minutes. Stir occasionally.</b></i></div>
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<b><i>Add kidney beans, chickpeas and 3 cups of water. Mix well.</i></b></div>
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<b><i>Close the lid of pressure cooker. Cook on high flame till one whistle comes and then on low flame for 25-30 minutes. Turn off the gas. Let the cooker cool.</i></b></div>
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<b><i>Kidney Beans-Chickpeas Curry is ready. Garnish with chopped cilantro. Serve hot with rice. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com3tag:blogger.com,1999:blog-4524939782048120791.post-81095818380815213042013-05-16T01:54:00.000-05:002013-05-16T01:54:09.111-05:00Paneer Butter Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>"Paneer Butter Masala" is a famous North Indian Curry made with butter and cottage cheese. Cottage cheese is cut into cubes. Onions, tomatoes, green chilies, garlic and ginger are blended in the blender to make smooth and consistent paste. This paste is cooked in butter along with spices and cream. Then, cottage cheese cubes and butter are added to the gravy and cooked. Finally, it is garnished with cilantro and served hot with naan or roti.</i></b></div>
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<i><b>Ingredients:</b></i></div>
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<li><i><b>Cottage Cheese (Paneer)-250 Gms</b></i></li>
<li><i><b>Onions-2-Medium</b></i></li>
<li><i><b>Tomatoes-4-5-Medium</b></i></li>
<li><i><b>Green Chilies-5-Medium</b></i></li>
<li><i><b>Garlic-4 Cloves</b></i></li>
<li><i><b>Ginger-1"-2" Piece</b></i></li>
<li><i><b>Cilantro-3/4 tbsp</b></i></li>
<li><i><b>Cream-3/4 Cup</b></i></li>
<li><i><b>Butter-2-3 tbsp</b></i></li>
<li><i><b>Cumin Seeds-1 tsp</b></i></li>
<li><i><b>Turmeric Powder-1/2 tsp</b></i></li>
<li><i><b>Red Chili Powder-1/4 tsp</b></i></li>
<li><i><b>Coriander Powder-3/4 tsp</b></i></li>
<li><i><b>Garam Masala-1 tsp</b></i></li>
<li><i><b>Kasoori Methi-1 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
<li><i><b>Water-As Required</b></i></li>
</ul>
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<i><b>Recipe:</b></i></div>
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<b><i>Peel, wash and cut onions into big chunks. Wash and cut tomatoes into big chunks. Remove stem and wash green chilies. Peel and wash garlic. Peel and wash ginger. Clean, wash and finely chop cilantro.</i></b></div>
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<b><i>Transfer onion pieces, tomato pieces, garlic, ginger, green chilies to the blender. Blend into smooth and consistent paste. Keep aside.</i></b></div>
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<b><i>Heat half butter in a frying pan or kadhai on medium flame.</i></b></div>
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<b><i>Add cumin seeds. Let them fry.</i></b></div>
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<b><i>Add turmeric powder and coriander powder. Mix well.</i></b></div>
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<b><i>Add tomato-onion-green chili-garlic-ginger paste. Mix well.</i></b></div>
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<b><i>Add kasoori methi, red chili powder, garam masala and salt. Mix well.</i></b></div>
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<b><i>Cook the mixture till oil starts to separate. Stir occasionally.</i></b></div>
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<i><b>Add cream and half of the cilantro. Mix well.</b></i></div>
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<i><b>Add 1/2 cup of water and mix well. Let the gravy boil once. Stir continuously.</b></i></div>
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<i><b>Add cottage cheese (paneer) cubes and remaining butter. Mix well. Cook for 2-3 minutes. Stir occasionally. </b></i></div>
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<i><b>Turn off the gas. Paneer Butter Masala is ready.</b></i></div>
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<i><b>Garnish with remaining chopped cilantro. Serve hot with roti or naan. Enjoy!!!</b></i></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com2tag:blogger.com,1999:blog-4524939782048120791.post-71216221455110116832013-05-15T11:17:00.001-05:002013-05-15T11:34:30.058-05:00Potato with Tomato and Onion<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Potato with Tomato and Onion is a cooked vegetable which contains boiled potatoes, onion and tomatoes. Potatoes are washed, boiled, peeled and cut into chunks. Onion is peeled, washed and finely chopped. Tomatoes are washed and cut into chunks. Potatoes, onion and tomatoes are cooked in oil along with green chilies, garlic and spices. Finally, cilantro and lemon juice added to enhance the flavor. Serve hot with roti or paratha.</i></b></div>
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<b><i>Ingredients:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Potatoes-4-Medium</i></b></li>
<li><b><i>Onion-1-Medium</i></b></li>
<li><b><i>Tomatoes-3-Medium</i></b></li>
<li><b><i>Green Chilies-2-Medium</i></b></li>
<li><b><i>Garlic-3-4 Cloves-Big</i></b></li>
<li><b><i>Cilantro-3/4 tbsp</i></b></li>
<li><b><i>Lemon Juice-1 tsp</i></b></li>
<li><b><i>Oil-3/4 tbsp</i></b></li>
<li><b><i>Cumin Seeds-3/4 tsp</i></b></li>
<li><b><i>Mustard Seeds-3/4 tsp</i></b></li>
<li><b><i>Turmeric Powder-1/2 tsp</i></b></li>
<li><b><i>Red Chili Powder-1/4 tsp</i></b></li>
<li><b><i>Coriander Powder-1 tsp</i></b></li>
<li><b><i>Salt-To Taste</i></b></li>
<li><b><i>Water-As Required</i></b></li>
</ul>
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<b><i>Recipe:</i></b></div>
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<b><i>Wash, boil, peel and cut potatoes into big chunks. Peel, wash and finely chop onion. Wash and cut tomatoes into chunks. Remove stems, wash and finely chop green chilies. Peel, wash and finely chop garlic. Clean, wash and finely chop cilantro. Wash and cut lemon. Squeeze out the juice.</i></b></div>
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<b><i>Heat oil in a frying pan or kadhai on medium flame.</i></b></div>
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<i><b>Add cumin seeds and mustard seeds. Let them splutter.</b></i></div>
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<b><i>Add onion and mix well. Fry till onion becomes translucent.</i></b></div>
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<b><i>Add green chilies, garlic and coriander powder. Mix well. Fry for few seconds.</i></b></div>
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<i><b>Add tomatoes, turmeric powder, red chili powder and salt. Mix well.</b></i></div>
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<i><b>Fry till tomatoes turn soft and mushy.</b></i></div>
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<b><i>Add potato pieces and mix well.</i></b><br />
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<b><i>Mix thoroughly mashing the potato pieces occasionally. Cook for 1-2 minutes.</i></b> <i><b>Turn off the gas. Add lemon juice and mix well. </b></i></div>
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<b><i>Potato with Tomato and Onion is ready. Garnish with chopped cilantro. Serve hot with roti or paratha.</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-79414068188841392232013-03-22T01:08:00.001-05:002013-03-22T01:27:07.866-05:00Indian Gooseberry-Coconut Raita<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Indian Gooseberry-Coconut Raita is a yogurt side dish which contains Indian gooseberry (Amla) and coconut as main ingredients. Indian gooseberries are washed and cut into small pieces. Coconut is washed and cut into pieces. Both are then blended in the blender along with green chilies. Yogurt is whisked. Indian gooseberry-coconut paste is added to the whisked yogurt along with salt. Finally, the Indian gooseberry-coconut-yogurt mixture is tempered with oil, mustard seeds, asafoetida and curry leaves. Serve with pulao or rice.</b></i></div>
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<b><i>Ingredients:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Yogurt-2 Cups</i></b></li>
<li><b><i>Indian Gooseberries (Amla)-6-7</i></b></li>
<li><b><i>Coconut-1/2 Cup</i></b></li>
<li><b><i>Green Chilies-4-Medium</i></b></li>
<li><b><i>Salt-To Taste</i></b></li>
<li><b><i>Water-As Required</i></b></li>
</ul>
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<b><i>For Tempering:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Oil-1 tbsp</i></b></li>
<li><b><i>Mustard Seeds--1 and 1/2 tsp</i></b></li>
<li><b><i>Asafoetida (Hing)-2-3 Pinches</i></b></li>
<li><b><i>Curry Leaves-1-2 Sprig</i></b></li>
</ul>
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<b><i>Recipe:</i></b></div>
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<b><i>Wash and cut Indian gooseberries into small pieces. Wash and cut coconut into small pieces. Remove stems and wash green chilies. Wash curry leaves.</i></b></div>
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<i><b>Transfer Indian gooseberry pieces, coconut pieces, green chilies and 1/4 cup of water to the blender. Blend into smooth and consistent paste.</b></i></div>
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<b><i>In a mixing bowl, whisk yogurt with 1/4-1/2 cup of water till smooth and consistent.</i></b></div>
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<b><i>Add Indian gooseberry-coconut mixture and salt to the whisked yogurt. Mix well.</i></b></div>
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<b><i>Heat oil in a tempering pan on medium-low flame. Add mustard seeds and asafoetida. Let mustard seeds splutter.</i></b></div>
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<b><i>Add curry leaves and fry for few seconds. Turn off the gas.</i></b></div>
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<b><i>Add this tempering to the Indian gooseberry-coconut-yogurt mixture. Mix well.</i></b></div>
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<b><i>Indian Gooseberry-Coconut Raita is ready. Serve with rice or pulao. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-77640423413846162202013-03-11T22:24:00.000-05:002013-03-22T01:25:37.351-05:00Carrot Raita<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Carrot Raita is a yogurt side dish which contains carrot as a main ingredient. Carrots are peeled, washed and grated. Yogurt is whisked. Then, carrots are mixed in whisked yogurt along with cilantro, roasted cumin seeds powder and salt. Finally, it is tempered with oil, cumin seeds, mustard seeds, green chilies, curry leaves and red chili powder. Serve with your meal.</b></i><br />
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<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Yogurt-2 Cups</b></i></li>
<li><i><b>Carrots-2-Medium</b></i></li>
<li><i><b>Cilantro-1/2 tbsp</b></i></li>
<li><i><b>Roasted Cumin Seeds Powder-1/2 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
<li><i><b>Water-As Required </b></i></li>
</ul>
<i><b>For Tempering/Seasoning:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Oil-1 tbsp</b></i></li>
<li><i><b>Cumin Seeds-1/2 tsp</b></i></li>
<li><i><b>Mustard Seeds-1/2 tsp</b></i></li>
<li><i><b>Green Chilies-2-Small</b></i></li>
<li><i><b>Curry Leaves-9-10 </b></i></li>
<li><i><b>Red Chili Powder-1/4 tsp</b></i></li>
</ul>
<i><b>Recipe:</b></i><br />
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<i><b>Peel, wash and grate carrots. Remove stems, wash and finely chop green chilies. Clean, wash and finely chop cilantro. Wash curry leaves.</b></i></div>
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<i><b>In a mixing bowl, whisk yogurt with 1/4-1/2 cup of water till smooth and consistent.</b></i><br />
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<b><i>Add carrots, cilantro, roasted cumin seeds powder and salt to the whisked yogurt. Mix well.</i></b></div>
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<b><i>Heat oil in a tempering pan on medium-low flame.</i></b></div>
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<b><i>Add cumin seeds and mustard seeds. Let them splutter.</i></b></div>
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<b><i>Add green chilies, curry leaves and red chili powder. Fry for few seconds. Turn off the gas.</i></b></div>
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<b><i>Add this tempering to the yogurt-carrot mixture. Mix well.</i></b></div>
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<b><i>Carrot Raita is ready. Serve with your meal. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-8829441426913048842013-02-11T03:09:00.000-06:002013-03-09T08:40:10.820-06:00Fig Shake<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: left;">
<b><i>Fig Shake is a tasty and healthy shake which contains figs, milk and sugar. Figs are washed and peeled. Then, figs are blended in the blender along with milk, sugar and/or ice cubes. Finally, it is poured into glasses and served immediately. Almonds pieces and vanilla ice cream can be added to increase the taste. Serve immediately. A different and refreshing shake for summer.</i></b></div>
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<div style="text-align: left;">
<i><b>Ingredients:</b></i></div>
<ul style="text-align: left;">
<li><i><b>Figs (Anjeer)-6-7</b></i></li>
<li><i><b>Milk-1-2 Cups</b></i></li>
<li><i><b>Sugar-To Taste</b></i></li>
<li><i><b>Ice Cubes-4-5 (Optional)</b></i></li>
</ul>
<div style="text-align: left;">
<i><b>Recipe:</b></i></div>
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<div style="text-align: center;">
<i><b>Wash and peel figs. Keep fig pulp aside.</b></i></div>
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<i><b>Transfer fig pulp, sugar, milk and ice cubes (optional) to the blender. Blend smoothly. Add more milk if required. Taste and add sugar if required.</b></i></div>
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<div style="text-align: center;">
<i><b>Fig Shake is ready. Pour into glass(es). Serve immediately. Enjoy!!!</b></i></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-77922566035535943292013-01-13T23:04:00.000-06:002013-01-15T21:59:44.705-06:00Poppy Seeds-Almonds Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Poppy Seeds-Almonds Halwa is a healthy winter sweet dish,
prepared from soaked and blended poppy seeds and almonds. Poppy Seeds are cleaned, soaked overnight and blended. Almonds are washed, soaked overnight, peeled and blended. Both are then cooked in clarified butter (ghee) till change color to light brown-golden brown and nice aroma comes. Then sugar is added to the mixture. The mixture is cooked until sugar is completely incorporated and ghee is started to separate. Finally, the halwa is garnished with almonds. A tasty and health sweet dish for winter. This halwa should be eaten daily not more than 1-2 tbsp.</b></i><br />
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<div style="text-align: left;">
<i><b>Ingredients:</b></i></div>
<ul style="text-align: left;">
<li><i><b>Poppy Seeds (Khaskhas)-1 and 1/2 Cups</b></i></li>
<li><i><b>Almonds-1 and 1/2 Cups</b></i></li>
<li><i><b>Clarified Butter (Ghee)-1 and 1/2 Cups-2 Cups</b></i></li>
<li><i><b>Sugar-1 and 1/2 Cups or To Taste</b></i></li>
</ul>
<div style="text-align: left;">
<i><b>For Garnishing:</b></i></div>
<ul style="text-align: left;">
<li><i><b>Almonds-3-4-Slivered</b></i></li>
</ul>
<div style="text-align: left;">
<b><i>Recipe:</i></b></div>
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<div style="text-align: center;">
<i><b>Soak poppy seeds in water overnight. Drain excess water.</b></i></div>
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<div style="text-align: center;">
<b><i><b><i>Transfer soaked poppy seeds to the blender. Blend into smooth paste. Do not add water.</i></b> </i></b></div>
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<div style="text-align: center;">
<b><i>Soak almonds in water overnight. Drain water. Wash and peel almonds. </i></b></div>
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<b><i>Transfer soaked and peeled almonds to the blender. Blend into coarse paste. Do not add water.</i></b></div>
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<b><i>Heat clarified butter (ghee) in a frying pan or kadhai on medium-low flame.</i></b></div>
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<b><i>Add poppy seeds paste and almonds paste. Mix well.</i></b></div>
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<b><i>Fry until mixture changes color to light brown-golden brown and emanates nice and strong aroma. Stir continuously. Add more clarified butter if required.</i></b></div>
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<i><b>Add sugar and mix well.</b></i></div>
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<b><i>Continue to cook until sugar incorporates in the mixture and ghee starts to separates. Stir occasionally.</i></b></div>
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<b><i>Turn off the gas. Poppy Seeds-Almonds Halwa is ready.</i></b></div>
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<b><i>Garnish with slivered almonds pieces. Have this dish 1-2 tbsp daily and it will keep your body warm. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-18375274777828736752012-12-30T21:44:00.002-06:002013-05-16T02:08:17.699-05:00Sev Puri<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Sev Puri is a famous chaat or street food in Maharashtra. It is made using flat papdi or puri, layered with mashed potato mixture, onion, tomato, cilantro, chutneys and fine/nylon sev. Each papdi or puri is topped with mashed potato mixture along with onion. Then, it is drizzled with green and tamarind chutneys. Finally, lots of nylon or fine sev is added and garnished with cilantro and/or tomato.</i></b> <i><b>Serve immediately.</b></i></div>
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<div style="text-align: left;">
<i><b>Ingredients:</b></i></div>
<ul style="text-align: left;">
<li><i><b>Flat Papdi/Puri-7-8</b></i></li>
<li><i><b>Potato-1-Medium</b></i></li>
<li><i><b>Onion-1 Medium</b></i></li>
<li><i><b>Tomato-1-Medium</b></i></li>
<li><i><b>Cilantro-1 tbsp</b></i></li>
<li><i><b>Green Chutney-1-2 tbsp (See Recipe in the Chaat Chutneys)</b></i></li>
<li><i><b>Tamarind Chutney-1-2 tbsp (See Recipe in the Chaat Chutneys)</b></i></li>
<li><i><b>Fine/Nylon Sev-1/2-1 Cup</b></i></li>
<li><i><b>Chaat Masala-1/2 tsp </b></i></li>
<li><i><b>Red Chili Powder-1/4 tsp</b></i></li>
<li><i><b>Garam Masala-1/4 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
</ul>
<div style="text-align: left;">
<i><b>Recipe:</b></i></div>
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<div style="text-align: center;">
<b><i>Boil potato in the pressure cooker on high flame till 1 whistle comes and then on medium flame till 2 whistles come. Turn off the gas. Let the cooker cool. Drain water. Peel and mash potato. Add red chili powder, garam masala and salt. Mix well. Keep aside. Peel, wash and finely chop onion. Wash and finely chop tomato. Clean, wash and finely chop cilantro.</i></b></div>
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<b><i>Arrange flat puris/papdis in a serving plate.</i></b></div>
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<i><b>Layer each papdi/puri with a teaspoon of mashed potato mixture.</b></i></div>
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<b><i>Add another layer of chopped onion along with a tsp of green and tamarind chutneys each.</i></b></div>
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<b><i>Finally, layer each puri/papdi with a tablespoon of fine/nylon sev. Sprinkle a pinch or two of chaat masala on each layered puri. Garnish with chopped tomato and chopped cilantro.</i></b></div>
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<b><i>Sev Puri is ready. Serve immediately. Make sure not to leave the papdi/puri for long once layered with chutneys else the papdi/puri becomes soggy. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-21894361291483426202012-12-17T21:42:00.002-06:002013-05-16T02:08:40.172-05:00Potato Tikki<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Potato Tikki or Aloo Tikki is a popular chaat or snack in the northern part of India. It is usually served with yogurt, green and sweet chutney, chopped onion, chopped cilantro and called Aloo Tikki Chaat. Here it is served only with green and sweet chutney as a evening snack. Potatoes are washed, boiled, peeled and mashed. Then, mashed potatoes are mixed along with crushed white bread, green chili, cilantro and spices. Then, round patties are made from potato mixture and shallow fried till brown and crispy from both sides.</i></b></div>
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<b><i>Ingredients:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Potatoes-6-Medium</i></b></li>
<li><b><i>Green Chilies-2-Medium</i></b></li>
<li><b><i>Cilantro-1/2 Cup</i></b></li>
<li><b><i>White Bread-4-5 Slices-Small</i></b></li>
<li><b><i>Red Chili Powder-1/4 tsp</i></b></li>
<li><b><i>Chaat Masala-1 tsp</i></b></li>
<li><b><i>Dry Mango Powder (Amchur Powder)-3/4 tsp</i></b></li>
<li><b><i>Salt-To Taste</i></b></li>
<li><b><i>Oil-For Shallow Frying </i></b></li>
<li><b><i>Water-As Required</i></b></li>
</ul>
<div style="text-align: left;">
<b><i>Recipe:</i></b></div>
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<b><i>Wash and cut potatoes in half. Boil them in the pressure cooker on high flame till 1 whistle comes and then on medium flame till 2 whistles come. Turn off the gas. Let the cooker cool. Peel the potatoes. Remove stem, wash and finely chop green chilies. Clean, wash and finely chop cilantro.</i></b></div>
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<i><b>In a mixing bowl, mash potatoes.</b></i></div>
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<span style="font-style: italic; font-weight: bold;">Dip white bread slices in cold water for 1-2 seconds. Squeeze them to remove water. Crush them.</span></div>
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<i><b>Add crushed bread, green chilies, cilantro, red chili powder, dry mango powder, chaat masala and salt to the mashed potatoes. Mix well. Taste and add salt if required.</b></i></div>
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<span class="fullpost"><span style="font-style: italic; font-weight: bold;">Make balls from potato mixture and press them down. Shape them into round patties.</span></span></div>
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<i><b>Heat 1 tbsp of oil in a pan or griddle on medium flame. Spread the oil evenly before putting round patties.</b></i></div>
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<i><b>When oil is hot, place 1-2 patties in the pan.</b></i></div>
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<span style="font-style: italic; font-weight: bold;">Fry the patties on medium-low flame till turn brown from both sides. </span><span style="font-style: italic; font-weight: bold;">Press them down
with the help of spatula if require crispy patty/tikki. Cook for 5-10 minutes.
Repeat the procedure with the rest. </span></div>
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<b><i>Potato Tikki is ready. Serve hot with sweet and green chutney. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-3862279333452422032012-12-15T04:17:00.000-06:002013-05-16T02:01:21.406-05:00Pearl Sago Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Pearl Sago Upma is usually served as breakfast. For this dish, pearl sago (sabudana) is first dry roasted in a pan and then soaked in water for 5-6 hours. It is then briefly cooked in oil along with boiled potato, dry roasted peanuts, green chili, ginger, curry leaves and spices. Finally, lemon juice is added to enhance the taste. Garnish with chopped cilantro and serve hot with yogurt.</i></b></div>
<span style="font-style: italic; font-weight: bold;"> </span><br />
<div style="text-align: left;">
<i><b>Ingredients:</b></i></div>
<ul style="text-align: left;">
<li><i><b>Pearl Sago/Tapioca (Sabudana)-1 Cup</b></i></li>
<li><i><b>Potatoes-2-Small</b></i></li>
<li><i><b>Peanuts-1/4 Cup</b></i></li>
<li><i><b>Green Chili-1-Large</b></i></li>
<li><i><b>Ginger-1 tsp</b></i></li>
<li><i><b>Curry Leaves-8-10</b></i></li>
<li><i><b>Lemon Juice-1-2 tsp</b></i></li>
<li><i><b>Cilantro-1/4 tbsp</b></i></li>
<li><i><b>Oil-1 tbsp</b></i></li>
<li><i><b>Cumin Seeds-3/4 tsp</b></i></li>
<li><i><b>Mustard Seeds-3/4 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
<li><i><b>Water-As Required</b></i></li>
</ul>
<div style="text-align: left;">
<i><b>Recipe:</b></i></div>
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<div style="text-align: center;">
<i><b>Dry roast pearl sago in a frying pan or kadhai on medium flame till outer skin of sago turns hot. Do not let it change color. Turn off the gas.</b></i></div>
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<b><i>Soak the dry roasted pearl sago in 1 and 1/2 cups of water for 5-6 hours. Make sure that water should not be more than 1" above the sago layer. After 5-6 hours, pearl sago will be softened.</i></b> <b><i>Keep aside.</i></b></div>
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<div style="text-align: center;">
<i><b>Roast peanuts in a frying pan on medium flame till the skin tends to be
crispy and nice aroma comes. Let them cool. Remove the skin. Keep aside.</b></i></div>
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<div style="text-align: center;">
<i><b>Boil potatoes in the pressure cooker. Let them cool and remove the peel. Cut them in chunks. Peel, wash and finely chop ginger. Remove stem, wash and finely chop green chili. Wash curry leaves. Clean, wash and finely chop cilantro.</b></i> </div>
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<div style="text-align: center;">
<b><i>Heat oil in a frying pan or kadhai on medium flame.</i></b></div>
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<div style="text-align: center;">
<b><i>Add cumin seeds and mustard seeds. Let them fry for 30 seconds.</i></b></div>
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<div style="text-align: center;">
<b><i>Add green chili, ginger and curry leaves. Fry for few seconds.</i></b></div>
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<div style="text-align: center;">
<i><b>Add soaked sago and salt. Mix well.</b></i></div>
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<div style="text-align: center;">
<b><i>Cook covered on low flame for 5-6 minutes. Do not add water. Stir occasionally.</i></b></div>
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<div style="text-align: center;">
<i><b>Add boiled potato pieces and roasted peanuts. Mix well. Cook covered for 2-3 minutes.</b></i></div>
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<div style="text-align: center;">
<i><b>Add lemon juice and mix well. Turn off the gas.</b></i></div>
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<div style="text-align: center;">
<b><i>Pearl Sago Upma is ready. Garnish with chopped cilantro. Serve hot with yogurt. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-15032786469692786472012-12-13T23:01:00.001-06:002013-04-25T23:26:02.695-05:00Stir-Fry Radish<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: left;">
<b><i>Stir-Fry Radish is a cooked vegetable, prepared in good amount of oil. Radishes are peeled, washed and grated. Water is squeezed off from grated radishes by pressing it in between palms.Then it is cooked in oil along with curry leaves and spices. Finally, dry mango powder or lemon juice is added to enhance the taste. This vegetables goes well with paratha or roti.</i></b></div>
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<div style="text-align: left;">
<b><i>Ingredients:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Indian Radishes-3-Large</i></b></li>
<li><b><i>Curry Leaves-8-10</i></b></li>
<li><b><i>Oil-1 and 1/2 tbsp</i></b></li>
<li><b><i>Mustard Seeds-1 and 1/4 tsp</i></b></li>
<li><b><i>Fenugreek Seeds-1 tsp</i></b></li>
<li><b><i>Skinned Black Gram (Urad Dal Dhuli)-1 tsp</i></b></li>
<li><b><i>Split Bengal Gram (Chana dal)-1 and 1/2 tsp</i></b></li>
<li><b><i>Turmeric Powder-1/2 tsp</i></b></li>
<li><b><i>Red Chili Powder-1/2 tsp</i></b></li>
<li><b><i>Dry Mango Powder (Amchur Powder)-1 tsp or Lemon Juice-1-2 tsp</i></b></li>
<li><b><i>Salt-To Taste</i></b></li>
</ul>
<div style="text-align: left;">
<i><b>Recipe:</b></i></div>
<br />
<div style="text-align: center;">
<i><b>Cut off the top and bottom tips of radishes. Peel, wash and grate radishes. Grated radishes will leave a lot of water. Squeeze off the water from radishes by pressing it in between your palms. Wash curry leaves.</b></i></div>
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<div style="text-align: center;">
<b><i>Heat oil in a frying pan or kadhai on medium flame.</i></b></div>
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<div style="text-align: center;">
<i><b>Add mustard seeds and let them splutter.</b></i></div>
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<div style="text-align: center;">
<i><b>Add fenugreek seeds. Fry till change color.</b></i></div>
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<div style="text-align: center;">
<b><i>Add split Bengal gram and fry till change color to light brown.</i></b></div>
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<div style="text-align: center;">
<b><i>Add skinned black gram and curry leaves. Fry till black gram changes color.</i></b></div>
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<div style="text-align: center;">
<b><i>Add grated radish, turmeric powder, red chili powder and salt. Mix well. Cook for 2-3 minutes.</i></b></div>
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<div style="text-align: center;">
<b><i>Add dry mango powder or lemon juice and mix well. Turn off the gas.</i></b></div>
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<div style="text-align: center;">
<i><b>Stir-Fry Radish is ready. Serve with roti or paratha. Enjoy!!!</b></i></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-84444600286740145762012-12-06T22:12:00.000-06:002013-03-09T08:39:20.134-06:00Pomegranate Juice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-style: italic; font-weight: bold;">Pomegranate Juice is a tasty and very healthy juice, prepared by pomegranate seeds.
Pomegranates are washed and cut. Then pomegranate seeds are pulled out from membrane. Then, seeds are washed and blended in the blender until pureed. Finally, the juice is extracted or strained from pureed mixture. Ice can be added to make this juice cold. Rock salt/regular salt can be added to enhance the taste. Serve immediately. A refreshing juice for summer.</span><br />
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<div style="text-align: left;">
<i><b>Ingredients:</b></i></div>
<ul style="text-align: left;">
<li><i><b>Pomegranates (Anar)-5-6</b></i></li>
<li><i><b>Ice Cubes-3-4 (Optional)</b></i></li>
</ul>
<div style="text-align: left;">
<i><b>Recipe:</b></i></div>
<br />
<div style="text-align: center;">
<i><b>Cut pomegranates in half. Pull pomegranate seeds from membrane. Wash them.</b></i></div>
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<div style="text-align: center;">
<b><i>Transfer pomegranate seeds to the blender. Blend until pureed.</i></b></div>
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<i><b>Strain the juice from mixture.</b></i></div>
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<b><i>Pomegranate Juice is ready. Pour into glass(es). Add ice cubes if required. Serve Immediately. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-36994701656146891722012-12-02T22:38:00.000-06:002013-04-25T23:14:38.986-05:00Whole Red Lentil Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Whole Red Lentil Curry is a cooked lentil curry which usually serves
with rice or roti. Whole red lentils are washed and soaked in water for half an hour. It is then cooked in oil along with onions, tomatoes, ginger, garlic, green
chili and spices. Finally, it is garnished with chopped cilantro and
served hot. This lentil curry is also used to make very fulfilling soup. </i></b><br />
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<div style="text-align: left;">
<b><i>Ingredients:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Whole Red Lentil (Masoor Daal Chilka)-1 Cup</i></b></li>
<li><b><i>Onions-2-Medium</i></b></li>
<li><b><i>Tomatoes-3-Medium</i></b></li>
<li><b><i>Green Chili-1-Large</i></b></li>
<li><b><i>Ginger-1 tsp</i></b></li>
<li><b><i>Garlic-3-4 Cloves</i></b></li>
<li><b><i>Cilantro-1/2 tbsp</i></b></li>
<li><b><i>Oil-1 and 1/2 tbsp</i></b></li>
<li><b><i>Cumin Seeds-1 tsp</i></b></li>
<li><b><i>Turmeric Powder-1/2 tsp</i></b></li>
<li><b><i>Red Chili Powder-1/4 tsp</i></b></li>
<li><b><i>Garam Masala-1 tsp</i></b></li>
<li><b><i>Salt-To Taste</i></b></li>
<li><b><i>Water-3-4 Cups</i></b></li>
</ul>
<div style="text-align: left;">
<b><i>Recipe:</i></b></div>
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<div style="text-align: center;">
<b><i>Wash and soak whole red lentil in water for 1/2 an hour. Peel, wash and finely chop onions. Wash and finely chop tomatoes. Peel, wash and finely chop garlic. Peel, wash and finely chop ginger. Remove stem, wash and finely chop green chili. Clean, wash and finely chop cilantro.</i></b></div>
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<i><b>Heat oil in a pressure cooker on medium flame.</b></i></div>
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<i><b>Add cumin seeds. Fry till seeds change color to light brown.</b></i></div>
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<i><b>Add onion and garlic. Mix well. Fry for 1-2 minutes.</b></i></div>
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<i><b>Add tomatoes, green chili and ginger. Mix well. Fry till tomatoes turn soft.</b></i></div>
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<i><b>Add turmeric powder, red chili powder, garam masala, salt and 1/4 cup of water. Mix well. Fry for 2-3 minutes.</b></i></div>
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<div style="text-align: center;">
<b><i>Add soaked whole red lentil and 3 cups of water. Mix well. Close the lid of pressure cooker. Turn the gas to high flame. Pressure cook lentil on high flame till 1 whistle comes and on simmer flame for 15 minutes.</i></b></div>
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<b><i>Turn off the gas. Let the cooker cool. Whole Red Lentil Curry is ready.</i></b></div>
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<b><i>Garnish with chopped cilantro. Serve hot with roti or rice. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-91698301140227076302012-11-07T00:16:00.000-06:002013-04-25T23:26:20.627-05:00Stir-Fry Taro Roots<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Stir-Fry Taro Roots is a fried vegetable, prepared without using water. Taro roots are peeled, washed and cut into thick slices. Then, taro roots are cooked in oil along with spices. Finally, it is garnished with chopped cilantro and served hot with paratha or roti.The most important spice in this recipe is carom/thyme seeds. Taro roots are quite complex to digest. Carom seeds prevent indigestion and give strong flavor to this dish.</i></b></div>
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<b><i>Ingredients:</i></b></div>
<ul style="text-align: left;">
<li><b><i>Taro Roots (Arbi)-1/2 Kg</i></b></li>
<li><b><i>Cilantro-1/2 tbsp </i></b></li>
<li><b><i>Oil-2 tbsp</i></b></li>
<li><b><i>Thyme/Carom Seeds (Ajwain)-2 tsp</i></b></li>
<li><b><i>Turmeric Powder-1/2 tsp</i></b></li>
<li><b><i>Red Chili Powder-1/2 tsp</i></b></li>
<li><b><i>Coriander Powder-3/4 tsp</i></b></li>
<li><b><i>Garam Masala-1 tsp</i></b></li>
<li><b><i>Salt-To Taste</i></b></li>
</ul>
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<b><i>Recipe:</i></b></div>
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<i><b>Cover your hands with oil before peeling taro roots, otherwise they will itch continuously. Peel, wash and pat dry taro roots. Cut them into thick slices.</b></i></div>
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<i><b>Heat oil in a frying pan or kadhai on medium flame.</b></i></div>
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<i><b>Add carom/thyme seeds and let them change color.</b></i></div>
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<i><b>Add turmeric powder and coriander powder. Fry for few seconds.</b></i></div>
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<i><b>Add taro roots, red chili powder, garam masala and salt. Mix well.</b></i></div>
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<b><i>Fry for 2 minutes on high flame</i></b>. <b><i>Stir continuously.</i></b></div>
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<i><b>Cover the pan. Turn the gas to simmer flame.</b></i></div>
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<b><i>Cook til taro roots are crispy and tender. Stir occasionally. Turn off the gas.</i></b></div>
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<i><b>Stir-Fry Taro Roots is ready. Garnish with chopped cilantro. Serve hot with roti or paratha. Enjoy!!!</b></i></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-56947500469494473562012-11-02T01:33:00.001-05:002012-12-22T22:05:04.938-06:00Tempered Whole Black Bengal Gram Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Tempered Whole Black Bengal Gram Salad is a healthy salad in which Bengal gram is boiled and tempered. First, whole black Bengal gram is washed and boiled. It is then stir-fried in oil along with ginger, garlic and spices. Finally, it is mixed with onion, tomato, cilantro and lemon juice. A nice and tasty salad.</i></b><br />
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<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Whole Black Bengal Gram-1/2 Cup</b></i></li>
<li><i><b>Onion-1-Medium</b></i></li>
<li><i><b>Tomato-1-Big</b></i></li>
<li><i><b>Ginger-2 tsp</b></i></li>
<li><i><b>Garlic-2-3 Cloves</b></i></li>
<li><i><b>Cilantro-1/4 Cup</b></i></li>
<li><i><b>Lemon Juice-1 tbsp</b></i></li>
<li><i><b>Oil-3/4 tbsp</b></i></li>
<li><i><b>Cumin Seeds-3/4 tsp</b></i></li>
<li><i><b>Asafoetida (Hing)-A Pinch</b></i></li>
<li><i><b>Turmeric Powder-1/2 tsp</b></i></li>
<li><i><b>Red Chili Powder-3/4 tsp</b></i></li>
<li><i><b>Garam Masala-1 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
<li><i><b>Water-As Required</b></i></li>
</ul>
<b><i>Recipe:</i></b><br />
<br />
<div style="text-align: center;">
<span style="font-style: italic; font-weight: bold;">Soak Bengal Gram in
water overnight. Wash them 2-3 times. Boil them in a pressure cooker on high flame till 1 whistle comes, then
turn the gas to low flame and cook for 15-20 minutes. Turn off the gas. Let the cooker
cool. Drain water.</span></div>
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<div style="text-align: center;">
<b><i>Peel, wash and finely chop onion. Wash and finely chop tomato. Peel, wash and grate ginger. Peel, wash and finely chop garlic. Clean, wash and finely chop cilantro.Wash and cut lemon. Squeeze out the juice.</i></b></div>
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<div style="text-align: center;">
<b><i>Heat oil in a frying pan or kadhai on medium flame.</i></b></div>
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<div style="text-align: center;">
<b><i>Add cumin seeds and asafoetida. Fry till cumin seeds change color.</i></b></div>
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<div style="text-align: center;">
<i><b>Add ginger and garlic. Mix well. Fry for a minute.</b></i></div>
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<div style="text-align: center;">
<i><b>Add turmeric powder, red chili powder, garam masala and salt. Mix well. Fry for a minute.</b></i></div>
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<div style="text-align: center;">
<i><b>Add boiled whole black Bengal gram. Mix well.</b></i></div>
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<i><b>Cook for 1-2 minutes. Stir occasionally. Turn off the gas.</b></i></div>
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<b><i>Transfer tempered whole black Bengal gram to a mixing bowl. Let it cool.</i></b></div>
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<i><b>Add tomatoes, onion, cilantro and lemon juice. Mix well.</b></i></div>
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<b><i>Tempered Whole Black Bengal Gram Salad is ready. Serve with your meal. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-37852918247707453622012-10-29T22:25:00.000-05:002013-04-25T23:26:36.297-05:00Potato with Sponge Gourd<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: left;">
<b><i>Potato with Sponge Gourd is a cooked vegetable which serves with roti and rice.Potatoes are peeled, washed and cut into chunks. Sponge gourds are peeled, washed and cut into chunks. Both are then cooked in oil along with tomatoes, green chili, garlic and spices. Potatoes and sponge gourd are cooked covered on low flame till tender. Finally, this vegetable is garnished with chopped cilantro.</i></b></div>
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<i><b>Ingredients:</b></i></div>
<ul style="text-align: left;">
<li><i><b>Potato-2-Medium</b></i></li>
<li><i><b>Sponge Gourd (Gilki)-1/2 Kg</b></i></li>
<li><i><b>Tomato-2-Small</b></i></li>
<li><i><b>Green Chili-1-Big</b></i></li>
<li><i><b>Garlic-3-4 Cloves</b></i></li>
<li><i><b>Cilantro-1/2 tbsp </b></i></li>
<li><i><b>Oil-1 tbsp</b></i></li>
<li><i><b>Cumin Seeds-1 tsp</b></i></li>
<li><i><b>Turmeric Powder-1/2 tsp</b></i></li>
<li><i><b>Red Chili Powder-1/2 tsp</b></i></li>
<li><i><b>Coriander Powder-1/4 tsp</b></i></li>
<li><i><b>Garam Masala-1 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
<li><i><b>Water-1/2-1 Cup</b></i></li>
</ul>
<i><b>Recipe:</b></i><br />
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<div style="text-align: center;">
<i><b>Peel, wash and cut potatoes into chunks. Peel, wash and cut sponge gourd into chunks. Wash and finely chop tomatoes. Peel, wash and finely chop garlic. Remove stem, wash and finely chop green chili. Clean, wash and finely chop cilantro.</b></i></div>
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<i><b>Heat oil in a frying pan on medium flame.</b></i></div>
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<i><b>Add cumin seeds and let them fry till change color.</b></i></div>
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<i><b>Add tomatoes, green chili and garlic. Mix well.</b></i></div>
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<i><b>Add turmeric powder, red chili power, coriander powder and garam masala. Mix well. Fry for few seconds.</b></i></div>
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<i><b>Add potato pieces, sponge gourd pieces and salt. Mix well. Add 1/4 cup of water and mix well.</b></i></div>
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<i><b>Turn the gas to simmer flame. Cover the pan. Cook until potato and sponge gourd are tender. Stir occasionally. Turn off the gas.</b></i><br />
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<i><b>Potato with Sponge Gourd is ready. Garnish with cilantro. Serve with roti or rice. Enjoy!!!</b></i></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-90956873845359667732012-10-29T08:56:00.001-05:002012-12-22T22:05:17.258-06:00Tempered Peanut-Corn Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Tempered Peanut-Corn Salad is a combination of boiled peanut and boiled corn, stir-fried in less oil. Fresh peanuts are washed, boiled and removed from the shells. Corn is washed and boiled. Both are stir-fried in oil for 3-4 minutes along with cumin seeds, green chili, curry leaves and spices. Finally, lemon juice is added to enhance the taste.</b></i></div>
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<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Peanuts-1/2 Kg</b></i></li>
<li><i><b>Corn-1 and 1/2 Cups</b></i></li>
<li><i><b>Green Chili-1-Big</b></i></li>
<li><i><b>Curry Leaves-8-10</b></i></li>
<li><i><b>Lemon Juice-3/4 tbsp </b></i></li>
<li><i><b>Cilantro-1/2 tbsp</b></i></li>
<li><i><b>Oil-3/4 tbsp</b></i></li>
<li><i><b>Cumin Seed-1 tsp </b></i></li>
<li><i><b>Red Chili Powder-1/2 tsp </b></i></li>
<li><i><b>Roasted Cumin Seeds Powder-3/4 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
</ul>
<i><b>Recipe:</b></i><br />
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<div style="text-align: center;">
<i><b>Wash peanuts. Boil them in the pressure cooker on high flame till 2 whistles come. Turn off the gas. Let the cooker cool. Drain water. Remove the peanuts from peanut shells. Wash them again. Keep aside. Wash corn. Boil corn in the pressure cooker on high flame till 2 whistles come. Turn off the gas. Let the cooker cool. Drain water. Keep boiled corn aside. Remove stem, wash and finely chop green chili. Wash curry leaves. Clean, wash and finely chop cilantro. Wash and cut lemon. Squeeze out the juice.</b></i></div>
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<i><b>Heat oil in a frying pan or kadhai on medium flame.</b></i></div>
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<b><i>Add cumin seeds and let them fry till change color.</i></b></div>
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<i><b>Add green chili and curry leaves. Mix well. Fry for few seconds.</b></i></div>
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<i><b>Add boiled corn, boiled peanut, red chili powder and salt. Mix well.</b></i></div>
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<i><b> Add roasted cumin seeds powder and mix well. Stir-fry until all excess water is gone. Turn off the gas. Add lemon juice and mix well.</b></i></div>
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<i><b>Tempered Peanut-Corn Salad is ready. Garnish with cilantro. Serve with your meal. Enjoy!!!</b></i></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-54828823716443724642012-10-12T04:24:00.000-05:002012-12-22T22:05:31.887-06:00Peanut-Coconut Koshimbir<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b> Peanut-Coconut Koshimbir is a tasty and healthy salad. Fresh peanuts are removed from shells, washed and boiled. Coconut is washed and grated.Peanuts and coconut are mixed with onion, cilantro, lemon juice and spices. Finally, it is tempered with clarified butter (ghee), cumin seeds, mustard seeds and green chilies.Onion and coconut give this salad crunchiness and peanuts give unique taste.</b></i><br />
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<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Fresh/Raw Peanuts-1/2 Kg</b></i></li>
<li><i><b>Coconut-2 and 1/2 Cups</b></i></li>
<li><i><b>Onion-1-Medium</b></i></li>
<li><i><b>Green Chilies-2-Medium</b></i></li>
<li><i><b>Cilantro-1/2 Cup</b></i></li>
<li><i><b>Lemon Juice-1 tbsp</b></i></li>
<li><i><b>Black Pepper Powder-1/2 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
</ul>
<i><b>For Seasoning:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Clarified Butter (Ghee)-1 tbsp</b></i></li>
<li><i><b>Cumin Seeds-1/2 tsp</b></i></li>
<li><i><b>Mustard Seeds-1/2 tsp</b></i></li>
</ul>
<div style="text-align: left;">
<i><b>Recipe:</b></i></div>
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<div style="text-align: center;">
<span style="font-style: italic; font-weight: bold;">Remove the peanuts from peanut shells.</span><span style="font-style: italic; font-weight: bold;"> Wash them properly. Mature peanuts require soaking in water for 2 hours. </span><span style="font-style: italic; font-weight: bold;">Boil peanuts in the pressure cooker on high flame till 2 whistles come. For mature peanut, more whistles may be required.</span><span style="font-style: italic; font-weight: bold;"> Turn off the gas. Let the pressure cooker cool. Drain water. Transfer boiled peanuts in a bowl.</span><i><b> Keep aside.</b></i></div>
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<i><b>Wash and grate coconut. Peel, wash and finely chop onion. Remove stem, wash and finely chop green chilies. Clean, wash and finely chop cilantro.</b></i> <i><b>Wash and cut lemon. Squeeze out the juice.</b></i></div>
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<i><b>In a mixing bowl, add peanuts, coconut, onion, cilantro, lemon juice, black pepper powder and salt. Toss well.</b></i></div>
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<i><b>Heat ghee in a tempering pan on medium flame. Add cumin seeds and mustard seeds.When seeds start spluttering, add green chilies and remove from heat.</b></i></div>
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<i><b>Add this tempering to the koshimbir salad. Mix well.</b></i></div>
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<i><b>Peanut-Coconut Koshimbir is ready. Serve with your meal. Enjoy!!!</b></i></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-17630040905085423082012-10-01T23:43:00.002-05:002012-12-22T22:05:45.067-06:00Sprouted Moth Beans Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Moth Beans are used in sprouted form in this salad. Sprouted moth beans are then washed properly. Then, moth beans are mixed with boiled potato, onion, tomato, green chili, cilantro and roasted peanuts. It is then added lemon juice and spices. Peanuts give crunchiness and flavor. A tasty and unique salad goes perfectly with the meal.</b></i><br />
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<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li><i><b>Sprouted Moth Beans-2 & 1/2 Cups</b></i></li>
<li><i><b>Potato-1-Medium</b></i></li>
<li><i><b>Onion-1-Medium </b></i></li>
<li><i><b>Tomato-1-Medium </b></i></li>
<li><i><b>Green Chili-1-Medium</b></i></li>
<li><i><b>Cilantro-1/2 Cup</b></i></li>
<li><i><b>Peanuts-1 tbsp</b></i></li>
<li><i><b>Lemon Juice-1 tbsp</b></i></li>
<li><i><b>Chaat Masala-1-2 tsp</b></i></li>
<li><i><b>Salt-To Taste </b></i></li>
</ul>
<i><b>Recipe:</b></i><br />
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<div style="text-align: center;">
<span style="font-style: italic; font-weight: bold;">Soak moth beans in water overnight. Next day, drain water and place them in a clean
cloth. Tie and keep the cloth in a open vessel. Sprinkle water on
cloth 2-3 times or when it looks dry. Moth beans sprouts a tail next
morning. If not, wait for few more days till bean sprouts or keep them
in warm place. Sprinkle water 2-3 times daily.</span><br />
<span style="font-style: italic; font-weight: bold;">Wash sprouted moth beans properly. Drain excess water. </span><i><b>Keep aside.</b></i></div>
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<i><b>Wash, boil, peel and cut potato in chunks. Peel, wash and finely chop onion. Wash and finely chop tomato. Remove stem, wash and finely chop green chili.Clean, wash and finely chop cilantro. Roast peanuts. Remove the skin. Wash and cut lemon. Squeeze out the juice.</b></i></div>
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<i><b>In a mixing bowl, add sprouted moth beans, potato, onion, tomato, green chili, cilantro, peanuts, lemon juice, chaat masala and salt. Toss well.</b></i></div>
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<i><b>Sprouted Moth Beans Salad is ready. Serve with your meal. Enjoy!!!</b></i></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-68385835218921900602012-09-27T07:13:00.001-05:002013-01-04T07:04:40.783-06:00 Curry Leaves Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Curry leaves are washed and fried in little oil with coconut and green chilies.Cumin seeds, mustard seeds are fried in oil along with skinned black gram lentils and split Bengal gram lentils.Then, all fried mixtures are ground along with jaggery, tamarind paste and salt. Serve with dosa or idli.Curry Leaves Chutney gives unique taste of curry leaves. This sweet and sour chutney is easy to prepare and goes well with dosa, idli, vada or fritters.</i></b></div>
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<b><i>Ingredients:</i></b></div>
<ul style="text-align: left;">
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<b><i>Curry Leaves-1 Cup</i></b></div>
</li>
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<b><i>Fresh Coconut-1/2 Cup</i></b></div>
</li>
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<b><i>Green Chilies-3</i></b></div>
</li>
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<b><i>Red Chilies-2</i></b></div>
</li>
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<b><i>Jaggery-1 tbsp</i></b></div>
</li>
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<b><i>Tamarind-2 tbsp</i></b></div>
</li>
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<b><i>Oil-1 tbsp</i></b></div>
</li>
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<b><i>Cumin Seeds-1/2 tsp</i></b></div>
</li>
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<b><i>Mustard Seeds-1/2 tsp</i></b></div>
</li>
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<b><i>Skinned Black Gram Lentil (Urad Dal Dhuli)-2 tsp</i></b></div>
</li>
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<b><i>Split Bengal Gram Lentil (Chana Dal)-2 tsp</i></b></div>
</li>
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<b><i>Asafostida (Hing)-A Pinch</i></b></div>
</li>
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<b><i>Salt-To Taste</i></b></div>
</li>
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<b><i>Recipe:</i></b></div>
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<i><b>Clean and wash curry leaves. Wash and grate coconut. Remove stems, wash and chop green chilies.</b></i></div>
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<b><i>Soak tamarind in 1/2-3/4 cup of water for 10-15 minutes. Extract juice and pulp out of it. Remove seeds. Keep aside.</i></b></div>
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<b><i>Heat 1/2 tbsp of oil in a tempering pan on medium flame.</i></b></div>
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<b><i>Add cumin seeds and mustard seeds. Let them splutter. </i></b></div>
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<b><i>Add split Bengal gram lentil and skinned black gram lentil. Mix well. Fry till both lentils turn to light brown.</i></b></div>
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<b><i>Add red chilies and asafoetida. Mix well. Fry for few seconds. Turn off the gas. Keep aside.</i></b></div>
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<b><i>Heat remaining oil in a frying pan or kadhai on medium flame.</i></b></div>
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<b><i>Add curry leaves and mix well. Fry for 2 minutes. Stir continuously.</i></b></div>
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<b><i>Add grated coconut and chopped green chilies. Mix well. Fry for 1 minute. Turn off the gas. Let it cool.</i></b></div>
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<b><i>Transfer fried curry leaves-coconut mixture, fried red chili-lentil mixture, tamarind pulp, jaggery and salt to the blender. Add 1/4 cup of water. Blend into smooth and consistent paste. Taste and add salt if required.</i></b></div>
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<b><i>Transfer the paste to a serving bowl. Curry Leaves Chutney is ready. Serve with idli or dosa. Enjoy!!!</i></b></div>
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It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0tag:blogger.com,1999:blog-4524939782048120791.post-89990446760561108062012-09-14T23:29:00.016-05:002012-12-22T22:05:59.081-06:00Sprouted Whole Green Gram Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Whole green gram (Mung Beans) are used in sprouted form in this salad. Prepared spouted whole green gram are then washed and added onion, tomatoes, green pepper, green chili and cilantro. Then, it is mixed with lemon juice and spices. Serve immediately.</b></i><br />
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<i><b>Ingredients:</b></i><br />
<ul>
<li><i><b>Sprouted Whole Green Gram (Mung Beans)-2 & 1/2 Cups</b></i></li>
<li><i><b>Onion-1-Medium</b></i></li>
<li><i><b>Tomatoes-2-Medium</b></i></li>
<li><i><b>Green Pepper-1-Small</b></i></li>
<li><i><b>Green Chili-1-Small</b></i></li>
<li><i><b>Cilantro-1/2 Cup</b></i></li>
<li><i><b>Lemon Juice-1 tbsp or 1 Lemon</b></i></li>
<li><i><b>Chaat Masala-1-2 tsp</b></i></li>
<li><i><b>Salt-To Taste</b></i></li>
</ul>
<i><b>Recipe:</b></i><br />
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<span style="font-style: italic; font-weight: bold;">Soak whole green gram in water overnight. Next day, drain water and place them in a clean cloth. Tie and keep the cloth in a open vessel. Sprinkle water on cloth 2-3 times or when it looks dry. Green Gram sprouts a tail next morning. If not, wait for few more days till bean sprouts or keep them in warm place. Sprinkle water 2-3 times daily.</span><br />
<span style="font-style: italic; font-weight: bold;">Wash sprouted whole green gram properly. Drain excess water. </span><i><b>Keep aside.</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgQGQPpnceVOU1GiRNSCPhQ_tNV9iEgFGajH58CHLcJpy4FQrspYh-pOkfVpX7PWgnTxDSEqDyRBFV9MJz121566rHCFjnKC0RzA2_iZiF8NrdeDdIbuWwfB_92O1neTsVTCtMZhsI-we/s1600/IMGP9628.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5788257072994780850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgQGQPpnceVOU1GiRNSCPhQ_tNV9iEgFGajH58CHLcJpy4FQrspYh-pOkfVpX7PWgnTxDSEqDyRBFV9MJz121566rHCFjnKC0RzA2_iZiF8NrdeDdIbuWwfB_92O1neTsVTCtMZhsI-we/s320/IMGP9628.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<i><b>Peel, wash and finely chop onion. Wash and finely chop tomatoes. Wash and finely chop green pepper. Remove stem, wash and finely chop green chili. Clean, wash and finely chop cilantro. Wash and cut lemon. Squeeze out the juice.</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTlMSKP_KaHt143xV58XTLRq1TIl7Wg547aG9VKpevfaQmw3_sfpeuVZiX67E4COe9PS64NdPYpy-MZVmT7h2j3tK-yEvFF_4z7b3spVxgNpmNQv3xMDEPlUoAjJwVchzKmlx6UjpBDML/s1600/IMGP9640.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5788257009207083074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTlMSKP_KaHt143xV58XTLRq1TIl7Wg547aG9VKpevfaQmw3_sfpeuVZiX67E4COe9PS64NdPYpy-MZVmT7h2j3tK-yEvFF_4z7b3spVxgNpmNQv3xMDEPlUoAjJwVchzKmlx6UjpBDML/s320/IMGP9640.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<i><b>In a mixing bowl, add sprouted whole green gram, onion, tomatoes, green pepper, green chili, cilantro, lemon juice, chaat masala and salt. Toss well.</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTlrzYo6QhuhqHh7FkxvuopU8N0VB4-a51Ktt8kKtE2BrBgs7uGEJpfbJcl1pS-dwRguNSaI-ESccJZJARwwIGjEpy2tWpBHgb23AB3j_9o6NEu8Z3GCQZ7aj9a1PpqrOl4X7hR1Vemm-/s1600/IMGP9641.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5788256956330455698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTlrzYo6QhuhqHh7FkxvuopU8N0VB4-a51Ktt8kKtE2BrBgs7uGEJpfbJcl1pS-dwRguNSaI-ESccJZJARwwIGjEpy2tWpBHgb23AB3j_9o6NEu8Z3GCQZ7aj9a1PpqrOl4X7hR1Vemm-/s320/IMGP9641.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTgbLv3FdPkA8Nvb6YCRP4ps2p5NkFkloe0YjHNcH6QUqm4rbV9IGQHG3AiFH-tdWogsaRmZSerFvtjuQqHtlCBrAJCdQSDTrllfuDBjU75hyk4E9rUhD2traM36wg5pAAcgQ2ukmnoUx/s1600/IMGP9650.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5788256890365713138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTgbLv3FdPkA8Nvb6YCRP4ps2p5NkFkloe0YjHNcH6QUqm4rbV9IGQHG3AiFH-tdWogsaRmZSerFvtjuQqHtlCBrAJCdQSDTrllfuDBjU75hyk4E9rUhD2traM36wg5pAAcgQ2ukmnoUx/s320/IMGP9650.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div align="center">
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<i><b>Sprouted Whole Green Gram Salad is ready. Serve with your meal. Enjoy!!!</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJDtsAUYIRcwlm5Pd9wBXBdmfydMzKttiUF0sl2c7kqkOS_G_VmUYpnwZUy_MVyhQjoxKS4urh621LB0hLgTmBmPcPkB8E9CvajavY4wpsDc7MBeLXphfc1NwBT-Gnpcze1M-ebhTrtkL/s1600/IMGP9681.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5788256804360538114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJDtsAUYIRcwlm5Pd9wBXBdmfydMzKttiUF0sl2c7kqkOS_G_VmUYpnwZUy_MVyhQjoxKS4urh621LB0hLgTmBmPcPkB8E9CvajavY4wpsDc7MBeLXphfc1NwBT-Gnpcze1M-ebhTrtkL/s320/IMGP9681.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMvW2yXXEKiZdVOM9OTIG-oqcSvnW8xFnBpi_nr2MOaWGWeSbkOqmsO2g9WrlEAky3id_5fzLllNc3xwFNXAFcHyLBRtGi19ibu1y2APrTnqGeDhQr0UBRtc3ZYlX9eTskTgSvubgyf6h/s1600/IMGP9682.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5788256483190998018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMvW2yXXEKiZdVOM9OTIG-oqcSvnW8xFnBpi_nr2MOaWGWeSbkOqmsO2g9WrlEAky3id_5fzLllNc3xwFNXAFcHyLBRtGi19ibu1y2APrTnqGeDhQr0UBRtc3ZYlX9eTskTgSvubgyf6h/s320/IMGP9682.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gJyj2LbZ4fZo880zvAwYbSYs2xfmP50jj7laEXRasr7NAagSo_011QrYanUAeyf-yULh9INdVGDEs9Ep-BLs3SlCoaO29MNQAFGcGoEdit8AF9WAlvD8uz0Okk13eHzxlRypw4RbGbfP/s1600/IMGP9673.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5788256371084899730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gJyj2LbZ4fZo880zvAwYbSYs2xfmP50jj7laEXRasr7NAagSo_011QrYanUAeyf-yULh9INdVGDEs9Ep-BLs3SlCoaO29MNQAFGcGoEdit8AF9WAlvD8uz0Okk13eHzxlRypw4RbGbfP/s320/IMGP9673.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
It's A Lovely Worldhttp://www.blogger.com/profile/08991796104352282914noreply@blogger.com0