tag:blogger.com,1999:blog-28955965123486457012024-03-14T08:25:53.309+05:30Delectable Medleys...Directly from the Delicious Den!Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-2895596512348645701.post-13257500682161650762012-08-26T01:40:00.002+05:302012-08-26T01:41:46.165+05:30Corn-e-Palak - A delicious Spinach Recipe!<div dir="ltr" style="text-align: left;" trbidi="on">
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From the first time i watched <i>The Popeye Show</i>, where spinach was popularized so much, i've always sought for yummy palak recipes.<br />
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Until recently, Palak Paneer was my only option. But recently i came across this dish which i like to call <i><b>Corn-e-Palak</b></i>. It turned out so yummy, it's entered the prestigious list of my favorite healthy food! ;-)<br />
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Serves <b><i>4</i></b> people.<br />
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<i><b>Time needed -</b></i> 20 min<br />
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<i><b>I</b><b>ngredients -</b></i><br />
<i><br /></i>
<i>1 bunch of palak</i><br />
<i>1 corn </i><br />
<i>1 carrot</i><br />
<i>3 onions </i><br />
<i>4 green chillies</i><br />
<i>4-5 tbspn malai (cream) </i><br />
<i>1 tspn cumin seeds</i><br />
<i>1/2 tbspn turmeric<br />1 tbspn garam masala</i><br />
<i>5 garlic cloves</i><br />
<i>ginger </i><br />
<i>vegetable oil </i><br />
<i>salt</i><br />
<i><br /></i>
<b><i>Method - </i></b><br />
<ul style="text-align: left;">
<li>Clean the palak well and boil it. Strain the boiled palak, and save the water(stock) in a vessel. Put the boiled palak into a mixer to get a thick paste. Keep it aside.</li>
</ul>
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<ul style="text-align: left;">
<li>Put the finely chopped onions, carrot and the shredded corn into a cooker. Use the palak stock to boil these vegetables. Once the vegetables are boiled keep it aside. </li>
</ul>
<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/AVvXsEg3_kt-w_iJ2U_ITD-SIgzhWAommf-ZmDUi28mlW8FJaDqXR-5TGb6rIW2VODNPs5gl71dPZbanHzLJlOzyMbS5SJuroc_vglW0ZahMJ4VjcQAnx4yiipZkwzlpYiXGuO6RxWMPhq5b10WQ/s1600/100_9577.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_kt-w_iJ2U_ITD-SIgzhWAommf-ZmDUi28mlW8FJaDqXR-5TGb6rIW2VODNPs5gl71dPZbanHzLJlOzyMbS5SJuroc_vglW0ZahMJ4VjcQAnx4yiipZkwzlpYiXGuO6RxWMPhq5b10WQ/s400/100_9577.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before boiling</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQExaHXJf1zIlcf057046txoZ2pAGJXFYur1xlz58O_NLRfapbPtbGsGOUC08KdwhRp3U3k_z52dvuqmvUdocTFJZB5wE2FE2nrNAxESdJxTbJwShHB5uc-4AVAh6pxplKrJ4qCu4f0jx/s1600/100_9593.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQExaHXJf1zIlcf057046txoZ2pAGJXFYur1xlz58O_NLRfapbPtbGsGOUC08KdwhRp3U3k_z52dvuqmvUdocTFJZB5wE2FE2nrNAxESdJxTbJwShHB5uc-4AVAh6pxplKrJ4qCu4f0jx/s400/100_9593.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After boiling</td></tr>
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<ul style="text-align: left;">
<li>Make a garlic-ginger-chilly paste. </li>
</ul>
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<ul style="text-align: left;">
<li>Now take some oil in a pan and let it heat for a while. Then add the cumin seeds to it and let it splutter. Soon after, add the ginger-garlic-chilly paste to the oil and mix well. </li>
</ul>
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<ul style="text-align: left;">
<li>Add the finely chopped onions, turmeric powder, garam masala to the contents in the pan and mix well till they turn soft.</li>
</ul>
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<ul style="text-align: left;">
<li>Now add the palak paste to the contents in the pan and mix well. Also add salt now. Let it simmer.</li>
</ul>
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<ul style="text-align: left;">
<li>Then add the boiled vegetables to the pan and mix well. (Also add the water you boiled the vegetables into the pan if you like your curry liquidy. It's optional. Get your consistency accordingly.)</li>
</ul>
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<ul style="text-align: left;">
<li>Add the malai (cream) and mix well. Let the contents simmer for about 5 minutes. </li>
</ul>
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<ul style="text-align: left;">
<li>Serve with rotis or have it with rice. And make sure you let me know what you think of this healthy, but delightful tasting dish. Also if you have other interesting Palak/Spinach recipes, keep me informed. Enjoy the dish... feel your muscles growing already??? :P </li>
</ul>
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<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback.</b></i><br />
<i><b> </b></i> </div>
Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com6tag:blogger.com,1999:blog-2895596512348645701.post-58274127456199078172012-08-25T01:40:00.004+05:302012-08-25T01:42:26.212+05:30Paneer Chataka - For your 'chatpata' cravings! <div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
There are boring evenings, when you have this intense craving for something <i>teekha</i>, something <i>chatpata</i>!!!<br />
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If you can resist another 15 minutes, there's this dish called <b><i>'Paneer Chataka'</i></b> that you can prepare in a jiffy. If the name itself hasn't set your mouth watering, let me tell you the taste of this dish is going to linger on your tastebuds for much longer than you would expect! :D </div>
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If i've tempted you enough, read on! ;)</div>
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<div style="text-align: justify;">
Serves<i><b> 3</b></i> people.</div>
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<i><b> </b></i></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<i><b>Time needed - </b></i>15 min</div>
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<i><b>Ingredients -</b></i><br />
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<i>300 gms paneer cubes</i><br />
<i>2 small tomatoes</i><br />
<i>2 green chillies</i><br />
<i>1 tspn coriander seeds(dhania)</i><br />
<i>1/2 tspn fenugreek seeds(methi) </i><br />
<i>1 tspn Pav Bhaji Masala</i><br />
<i>vegetable oil</i><br />
<i>lemon</i><br />
salt<br />
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<i><b>Method -</b></i><br />
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<ul style="text-align: left;">
<li>Put the coriander seeds and fenugreek seeds into the mixer and get it in (almost) powder form. </li>
</ul>
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<ul style="text-align: left;">
<li>Use 1 1/2 tomatoes to make a puree and finely chop the remaining half tomato.</li>
</ul>
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<ul style="text-align: left;">
<li> Get the green chilli paste.</li>
</ul>
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<ul style="text-align: left;">
<li>Deep fry the paneer cubes in vegetable oil and keep aside. </li>
</ul>
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<ul style="text-align: left;">
<li>Add 1 tbspn of oil to the pan and let it heat for a minute. Then add the chilly paste to it. Saute for about half a minute. </li>
</ul>
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<ul style="text-align: left;">
<li>Add the finely chopped tomatoes to the pan, followed by the coriander and fenugreek powder. Sprinkle about 1 tspn of pav bhaji masala and mix well.</li>
</ul>
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<ul style="text-align: left;">
<li> Add the tomato puree and salt to the contents of the pan and mix again. Let it simmer for about 3-5 minutes.</li>
</ul>
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<ul style="text-align: left;">
<li>Now add the deep fried paneer to the pan and mix. Let it cook for about 3 minutes and then switch off the flame. </li>
</ul>
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<ul style="text-align: left;">
<li>Sprinkle lemon juice over it and mix again. Serve with toothpicks by the side or a fork maybe. And enjoy the chatpata taste of your Paneer Chataka!!! :) </li>
</ul>
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<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback.</b></i></div>
Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com13tag:blogger.com,1999:blog-2895596512348645701.post-10659621350083659712012-08-23T01:43:00.000+05:302013-10-09T01:09:56.867+05:30Kadai Paneer - Super yum! <div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Kadai Paneer</b></i> - This is the first Paneer dish i've tried, and i'm in love with myself coz it tasted absolutely delightful! So much that i gobbled up all the leftovers! :D<br />
<br />
This is also the recipe for Capsicum Masala if you do not wish to use Paneer! (Though i don't know why you would want to :P )<br />
<br />
<br />
Serves <b><i>4</i></b> people.<br />
<br />
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<i><b>Time needed -</b></i> 30 minutes.<br />
<br />
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<br />
<span style="font-size: xx-small;"><i>Check out my post on the ever-prevailing debate of <a href="http://miracleshappen13.blogspot.in/2012/08/marriage-without-possibility-of-love-is.html" target="_blank"><b>Love Marriage Vs Arranged Marriage</b></a> in India. And if you like what you read, please vote for me <b><a href="http://www.indiblogger.in/indipost.php?post=166220" target="_blank">Here</a></b>. Thank you! :)</i></span> <br />
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<b><i>Ingredients -</i></b><br />
<br />
<i>200 gm paneer </i><br />
<i>3 tomatoes</i><br />
<i>4 onions </i><br />
<i>3 capsicum</i><br />
<i>2 green chillies</i><br />
<i>2 cloves of garlic</i><br />
<i>red chilli powder</i><br />
<i>1 tbspn coriander seeds </i><br />
<i>1/2 tspn turmeric powder</i><br />
<i>1/2 tspn fenugreek powder </i><br />
<i>1/2 tspn cumin </i><br />
<i>4-5 cloves</i><br />
<i>cinnamon </i><br />
<i>ginger</i><br />
<i>pepper</i><br />
<i>vegetable oil</i><br />
<i>ghee </i><br />
<i>salt</i><br />
<i><br /></i>
<b><i>Method -</i></b><br />
<ul style="text-align: left;">
<li>Blend 3 tomatoes to get a puree. Keep it aside.</li>
</ul>
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<ul style="text-align: left;">
<li>Mince the onions, garlic cloves, green chillies and garlic in the mixer. </li>
</ul>
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<ul style="text-align: left;">
<li>Make little cubes out of the paneer and wash it with clean water. Chop the capsicum into long pieces.</li>
</ul>
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<ul style="text-align: left;">
<li>Put the cloves, cinnamon, coriander, pepper into the mixer to get it minced/powdered.</li>
</ul>
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<ul style="text-align: left;">
<li>Add about 3 tbspn of oil and 1 tbpsn ghee to a heating pan on low flame. Heat the oil for a while and then add the cumin seeds to it. Once the popping starts, add the spice mixture to the pan and mix.</li>
</ul>
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<ul style="text-align: left;">
<li>Once the spices are fried, add the onion+garlic+green chillies+ginger paste to the pan with a bit of turmeric powder and mix well. Add enough chilli powder to the contents.</li>
</ul>
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<ul style="text-align: left;">
<li>Add the tomato puree and salt, once the contents are fried enough and let it simmer.</li>
</ul>
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<ul style="text-align: left;">
<li>Then add the chopped capsicum and mix. Let it cook well enough before you add the paneer. (If you wish to make Capsicum Masala. Do not add paneer. Switch the flame off once the capsicum is cooked.)</li>
</ul>
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<ul style="text-align: left;">
<li> When the capsicum is cooked, add the paneer to it and mix. Paneer takes very less time to cook. So add it when everything else in the pan is cooked enough. If you add it at an early stage, you wont get the nice cubes when your dish is ready to be served!</li>
</ul>
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<ul style="text-align: left;">
<li>Let the paneer cook for about 5 minutes, switch off the flame and your Kadai Paneer is ready to be served. Have it with chapatis, rotis, paranthas or maybe rice. Take your pick and relish!</li>
</ul>
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<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback.</b></i><br />
<i><b> </b></i> </div>
Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com10tag:blogger.com,1999:blog-2895596512348645701.post-77507491685548169232012-08-21T23:50:00.000+05:302012-08-21T23:50:14.963+05:30Tori Ghashi / Pigeon Peas Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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Yet another delicious and one of my all-time favorite dishes. This is a south indian cuisine. And we Konkanis call it - <i><b>'Tori Ghashi'</b></i>.<br />
<br />
Tori = Pigeon peas<br />
Ghashi = Thick Gravy/Masala/Curry<br />
<br />
I didn't know until today how easy it really is! Try it out and i promise you'll lick your fingers clean! (Esp if you're a south-indian, cos you're gonna wanna eat this with your hand and not a spoon, i'm telling you!!!)<br />
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<span style="font-size: x-small;"><i>Check out my post on the ever-prevailing debate of <a href="http://miracleshappen13.blogspot.in/2012/08/marriage-without-possibility-of-love-is.html" target="_blank"><b>Love Marriage Vs Arranged Marriage</b></a> in India. And if you like what you read, please vote for me <b><a href="http://www.indiblogger.in/indipost.php?post=166220" target="_blank">Here</a></b>. Thank you! :)</i></span><br /> <br />
Serves <b><i>3-4</i></b> persons.<br />
<br />
<i><b>Time needed</b></i> - About 30 minutes.<br />
<br />
<b><i>Ingredients -</i></b><br />
<i><br /></i>
<i>1 cup tori (pigeon peas)</i><br />
<i>Small piece of soornu (Elephant foot yam) </i><br />
<i>1 cup Grated coconut </i><br />
<i>Dried red chillies</i><br />
<i>Tamarind </i><br />
<i>6-8 garlic cloves</i><br />
<i>Vegetable oil</i><br />
<i>Salt </i><br />
<i><br /></i>
<b><i>Method -</i></b><br />
<ul style="text-align: left;">
<li> Soak about 1 cup of tori (pigeon peas) in water overnight (6-7 hours). </li>
</ul>
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<ul style="text-align: left;">
<li> This is how the soornu ( elephant foot yam) looks like.</li>
</ul>
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<ul style="text-align: left;">
<li> Shallow fry the red chillies in a little bit of oil. </li>
</ul>
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<ul style="text-align: left;">
<li> Blend the grated coconut, tamarind and the fried red chillies in a mixer to get a fine paste and keep it aside. </li>
</ul>
<ul style="text-align: left;">
</ul>
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<ul style="text-align: left;">
<li>Transfer the peas into a cooker along with the water it was soaked in. (Make sure you wash the peas well and soak in fresh water). Add more water and keep it on the stove. Cover with the lid and place the whistle on it when it starts to blow steam. After a whistle, keep it on low flame for a minute and then switch it off.</li>
</ul>
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<ul style="text-align: left;">
<li>Add the chopped pieced of the yam to the cooker once you are able to open the lid. Place it on the stove again on medium flame. Let the yam simmer well. </li>
</ul>
<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/AVvXsEg9YXaQqcPV6pmTHw1blWcb1Xl95BFMCqy-IOsMz94LknvR5hc7mRdzvJ-Ew-5jE-mFBbjjg_Mth-cPVQRl1dM2yKRiTH_ub7QDByOcatDpSq7zcQA0O2wLglG6VWFMMDWonu-EPB9ggxaS/s1600/100_9411.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YXaQqcPV6pmTHw1blWcb1Xl95BFMCqy-IOsMz94LknvR5hc7mRdzvJ-Ew-5jE-mFBbjjg_Mth-cPVQRl1dM2yKRiTH_ub7QDByOcatDpSq7zcQA0O2wLglG6VWFMMDWonu-EPB9ggxaS/s400/100_9411.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yam just added!</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduiXxw_8J6pZ2Wb1poz01gEWtiBLAtLlDqCvYtKXaGif6n-MvEG0msk0I7Sf1kDVr-YmolDpELDpHUIWmHxyzNxZwNYDBliNeqSwxuRWGvnH54c1WAob6_4Ynweoj3w4MYfXFsPAr-ovK/s1600/100_9412.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduiXxw_8J6pZ2Wb1poz01gEWtiBLAtLlDqCvYtKXaGif6n-MvEG0msk0I7Sf1kDVr-YmolDpELDpHUIWmHxyzNxZwNYDBliNeqSwxuRWGvnH54c1WAob6_4Ynweoj3w4MYfXFsPAr-ovK/s400/100_9412.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After simmering!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<ul style="text-align: left;">
<li>Now add the coconut-chilly-tamarind paste to the cooker and mix well and bring it to a good boil. Then switch the flame off. </li>
</ul>
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<ul style="text-align: left;">
<li>Fry some garlic cloves in a little oil till they turn a little golden brown and then add to the contents of the cooker immediately and stir. </li>
</ul>
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<ul style="text-align: left;">
<li>Your 'Tori Ghashi' (Pigeon peas curry) is ready to be served. Best had with rice. Can also be relished with chapatis.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmwXuY9DpELVCUca1p8YaFxRPNzStYRwsjDj_xXt5LVONHOzv6VnRx-7hSFoBRyPWPiSS32FEr7GblV5tp_kANUG6hLcY5ZtXlae-xEk50FIVJY1MELAlRoWEF_59KWjn355pzH4ZxeIP/s1600/100_9457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmwXuY9DpELVCUca1p8YaFxRPNzStYRwsjDj_xXt5LVONHOzv6VnRx-7hSFoBRyPWPiSS32FEr7GblV5tp_kANUG6hLcY5ZtXlae-xEk50FIVJY1MELAlRoWEF_59KWjn355pzH4ZxeIP/s640/100_9457.JPG" width="640" /></a></div>
<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback.</b></i><br />
<i><b> </b></i> </div>
Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com3tag:blogger.com,1999:blog-2895596512348645701.post-9638075456802635792012-08-18T17:27:00.001+05:302012-08-18T17:39:09.295+05:30Crispy Brinjal Phodi (Shallow fry) <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_8r6VTqW4ALFWtVmf_8-FirkJcqM5Z3zLJUb2tRvYu3bGj5QEf_UAxL62lyMi067moMlis_K_MpkqaBgKkBwpiya5j49d-ON5owMYTIvXjSb-13gxgp30VdhZFuFps7-gfeyjcTB-Niz/s1600/100_9371.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_8r6VTqW4ALFWtVmf_8-FirkJcqM5Z3zLJUb2tRvYu3bGj5QEf_UAxL62lyMi067moMlis_K_MpkqaBgKkBwpiya5j49d-ON5owMYTIvXjSb-13gxgp30VdhZFuFps7-gfeyjcTB-Niz/s400/100_9371.JPG" width="400" /></a></div>
<i><b>Brinjal phodi ( Brinjal shallow fry)</b></i> is a big favorite among the South Indians.. especially Konkanis!<br />
<br />
One of the easiest, yummiest fried item to have as a side dish with rice.<br />
<br />
Serves <b><i>2-3</i></b> persons. <br />
<br />
<i><b>Time needed - </b></i>About 15 min<br />
<br />
Check out my post on the ever-prevailing debate of <a href="http://miracleshappen13.blogspot.in/2012/08/marriage-without-possibility-of-love-is.html" target="_blank"><i><b>Love Marriage Vs Arranged Marriage</b></i></a> in India. And if you like what you read, please vote for me <b><i><a href="http://www.indiblogger.in/indipost.php?post=166220" target="_blank">Here</a></i></b>. Thank you! :)<br />
<br />
<i><b>Ingredients -</b></i><br />
<br />
<i>1 Brinjal (use big ones, not the tiny ones used in my post about <a href="http://delectablemedleys.blogspot.in/2012/08/brinjal-curry.html">Brinjal curry</a>)</i><br />
<i>Bombay rava </i><br />
<i>Chilli powder</i><br />
<i>Turmeric powder</i><br />
<i>Salt </i><br />
<i>Asafoetida (Hing)</i><br />
<i>Coconut oil (Vegetable oil will also do unless you're a South Indian ;-))</i><br />
<i><br /></i>
<b><i>Method -</i></b><br />
<br />
<ul style="text-align: left;">
<li>Wash and cut the brinjal into pieces shown below. Make sure the pieces are thick. Thin pieces will result in sogginess when water is sprinkled on it at a later stage.</li>
</ul>
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<ul style="text-align: left;">
<li>Sprinkle salt, chilli powder and turmeric powder over the brinjal pieces and mix. </li>
</ul>
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<ul style="text-align: left;">
<li>Make sure all the pieces get almost uniformly seasoned. </li>
</ul>
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<ul style="text-align: left;">
<li>Put some rava in a plate. Use that to coat each brinjal piece thoroughly on all sides.</li>
</ul>
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<ul style="text-align: left;">
<li>Coat the frying pan with with some oil and place the rava-coated brinjal pieces.</li>
</ul>
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<ul style="text-align: left;">
<li>Cover the pan with an appropriate lid. Once it starts steaming (As in you'll see some steam blowing out from the sides of the lid), the brinjal pieces will look something like this. Refer below for an idea.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cM897S-FAWjNQp-oaoiu9I9Y4vmc0yadM-2xjUm3P3Ttk9OC9NbkSyJKC48QRmAxo09iAjm2rkZMYrB5MXhIJ9f84Zhcvz0inVwbHXkSYUB5BI5vcZBbS6rVBcOzCqHScLvrPoL-D7od/s1600/100_9348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cM897S-FAWjNQp-oaoiu9I9Y4vmc0yadM-2xjUm3P3Ttk9OC9NbkSyJKC48QRmAxo09iAjm2rkZMYrB5MXhIJ9f84Zhcvz0inVwbHXkSYUB5BI5vcZBbS6rVBcOzCqHScLvrPoL-D7od/s400/100_9348.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Meanwhile have the asafoetida paste ready. Best way is to clean the bowl in which you mixed your brinjal pieces with the salt, chilly and turmeric powder using a little bit of water. Add a little amount of asafoetida(hing) to it and mix. Once you see the pan steaming, take off the lid and sprinkle this asafoetida water over the brinjals in one or two goes. Remember to SPRINKLE.. DO NOT POUR! And then cover the lid again. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI3CFClRAUxMLcAymMfVWDJ2yyN_SR7ZhK4OeJCaVylFxJBtMMu0M816Pp_gB-0v94DBlxqqh46GzuHTK64KjibNZUEDJaOxkdpUWPusSHIcdMmMGDOuXmWylIP2uBZlIZsVQSjgRwUhb/s1600/100_9353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI3CFClRAUxMLcAymMfVWDJ2yyN_SR7ZhK4OeJCaVylFxJBtMMu0M816Pp_gB-0v94DBlxqqh46GzuHTK64KjibNZUEDJaOxkdpUWPusSHIcdMmMGDOuXmWylIP2uBZlIZsVQSjgRwUhb/s400/100_9353.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Let the brinjals fry for about 5 minutes. Check the base of a piece to see if it's well fried. If so, pour little oil uniformly over all the pieces. About 1 tbsp, not too much! And then turn all the pieces upside down so that the unfried part can now fry. Do not cover using the lid now or the steam will make the fried part get soggy! </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yDA82x9jg1aAHJIbRqwbbOv1-xOTg67AQhxFGdcVMNtlVcR0-_Q5fYO0pnlkJBP8NBlNrUxFSINJbEiZDTqYzNon3v9_fSJ7EJlYkvNiwVU4MIRRaHRL_n6cwxDw8pw3QmxibZasZGjo/s1600/100_9356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yDA82x9jg1aAHJIbRqwbbOv1-xOTg67AQhxFGdcVMNtlVcR0-_Q5fYO0pnlkJBP8NBlNrUxFSINJbEiZDTqYzNon3v9_fSJ7EJlYkvNiwVU4MIRRaHRL_n6cwxDw8pw3QmxibZasZGjo/s400/100_9356.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Let it fry for another 5 min. Now check the base to see if it's fried properly. If yes, then switch off the flame and serve crispy hot! Enjoy the delicious side-dish and observe the yummy taste of the outer crunch and the inner gooey texture of this dish. :)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIavtaGe060mu_GWjhqpOvEWHL8ZVqLSFq3pACJVYF1FqcokUv0Zrd5weLBjzOTS_N6QLpzfVfuPe3nulz_aXo7ll_VDBzDCAnNFuZZBZebDiS_h01H10eh4qXrq3HbLAaDZu_F571Z1xg/s1600/100_9365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIavtaGe060mu_GWjhqpOvEWHL8ZVqLSFq3pACJVYF1FqcokUv0Zrd5weLBjzOTS_N6QLpzfVfuPe3nulz_aXo7ll_VDBzDCAnNFuZZBZebDiS_h01H10eh4qXrq3HbLAaDZu_F571Z1xg/s640/100_9365.JPG" width="640" /></a></div>
<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback.</b></i><br />
<br />
<br />
Check out my post on the ever-prevailing debate of <a href="http://miracleshappen13.blogspot.in/2012/08/marriage-without-possibility-of-love-is.html" target="_blank"><i><b>Love Marriage Vs Arranged Marriage</b></i></a> in India. And if you like what you read, please vote for me <b><i><a href="http://www.indiblogger.in/indipost.php?post=166220" target="_blank">Here</a></i></b>. Thank you! :)<br />
<br />
<br /></div>
Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com0tag:blogger.com,1999:blog-2895596512348645701.post-10906554166439287952012-08-11T23:47:00.000+05:302012-08-12T11:24:19.072+05:30Classic Rava Sheera<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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When my sweet tooth seeks attention, i seek sweets which are easy and traditional to make! <i><b>Rava Sheera</b></i> is a good choice. It's one of those dishes that is quite nostalgic considering i've had it from times immemorial to me ;) Yellow Sheera is what i used to call it, as a kid when i demanded my mom to make it, and the name still sticks now back home!<br />
<br />
If you've got about 15 minutes time to spare you'll have this yummy dish ready to be served or eaten.<br />
<br />
<br />
<br />
Serves <i><b>six - eight</b></i> people.<br />
<br />
<i><b>Time needed -</b></i> 15 minutes.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><i>Ingredients-</i></b><br />
<br />
<i>1/2 cup bombay rava</i><br />
<i>3/4 cup sugar</i><br />
<i>cardamom powder</i><br />
<i>turmeric powder </i><br />
<i>cashew nuts</i><br />
<i>ghee </i><br />
<br />
<b><i>Method -</i></b><br />
<br />
<ul style="text-align: left;">
<li>Add sufficient ghee to smear the base of your pan. Add more if you don't mind putting on some calories ;-) After a minute or two, add the crushed cashew nuts to the pan and roast it. </li>
</ul>
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<ul style="text-align: left;">
<li>Let the cashew nuts turn a light brown colour.</li>
</ul>
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<ul style="text-align: left;">
<li> Now add the 1/2 cup rava to the pan and mix well.</li>
</ul>
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<ul style="text-align: left;">
<li>Roast the rava in the ghee. Look below to see how it looks in stages before it's complete.</li>
</ul>
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<ul style="text-align: left;">
<li> Once the rava is all roasted, add 1 cup of BOILED water to it. Sprinkle some turmeric powder and mix. </li>
</ul>
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<ul style="text-align: left;">
<li>Keep stirring to prevent any burning at the base. When the contents look almost done, add the sugar and mix. (Do not add the sugar early. It hinders the cooking process. Takes more time.) </li>
</ul>
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<ul style="text-align: left;">
<li>This is how it looks when it's done. There are little boiling bubbles. Check the consistency to see if it's well cooked!</li>
</ul>
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<ul style="text-align: left;">
<li>Now sprinkle some cardamom powder over the sheera and mix! </li>
</ul>
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<ul style="text-align: left;">
<li>Take a plate and smear a few drops of ghee on its base.</li>
</ul>
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<ul style="text-align: left;">
<li> Transfer the contents from the pan to the plate.</li>
</ul>
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<ul style="text-align: left;">
<li>Cut the shape in which you want your Sheera pieces and leave it that way for a while for it to cool down and set well.</li>
</ul>
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<ul style="text-align: left;">
<li>Carefully separate the pieces. You can also add raisins and almonds to this. Your Sheera is ready to be served! Delicious much? ;)</li>
</ul>
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<br />
<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i> <br />
<br /></div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com8tag:blogger.com,1999:blog-2895596512348645701.post-64345648058444482622012-08-11T02:13:00.000+05:302012-08-11T15:06:51.756+05:30Little bowl of bliss! - Pamper your tastebuds!<div dir="ltr" style="text-align: left;" trbidi="on">
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What's a meal without a dessert???! <b>How about a bowl of Fruit Salad with Ice cream and home-made Jelly??? </b>Slurpilicious!!!! :D<br />
<br />
At the end of this post you'll be able to make one for yourself at home and pamper your taste buds. This particular item lets you explore your creativity. There's just so many ideas you can imbibe in this little bowl of bliss!<br />
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Serves about a <b><i>dozen</i></b> people.<br />
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<i><b>Time needed -</b></i> 10 min (for the custard)<br />
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<b><i>Ingredients -</i></b><br />
<br />
<i>3 tbspn Custard Powder</i><br />
<i>1/2 lt milk</i><br />
<i>3 tbspn sugar</i><br />
<i>Rose syrup </i><br />
<i>ice cream (any flavor)</i><br />
<i>jelly (any flavor preferably one which isn't already there as a fruit form in the bowl!)</i><br />
<i>fruits (banana, mango, apple, grapes, chikoo, any other that suit your fancy)</i><br />
<i>You can include honey, cashews, nuts, cherries, wafers and everything you can think of that will make it a perfect dessert for you! Maybe choco chips, chocolate sauce..!!!</i><br />
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<i><b>Method -</b></i><br />
<br />
<ul style="text-align: left;">
<li>Put 3 tbspn of custard powder into a container.</li>
</ul>
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<ul style="text-align: left;">
<li>Put some water into it and make sure all the powder gets evenly dissolved without any lump formation. </li>
</ul>
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<ul style="text-align: left;">
<li>Pour the half litre milk into a vessel, add 3 tbspn sugar to it. Stir the contents and let the milk boil on a low flame. </li>
</ul>
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<ul style="text-align: left;">
<li>Once the milk boils, add the custard paste to the milk as you stir it side by side to avoid formation of lumps. Make sure the flame is still low or you might end up burning the base of the contents. Stir constantly and check if the consistency of the custard is thick enough. </li>
</ul>
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<ul style="text-align: left;">
<li> If not add some custard powder into a separate bowl quickly, add some cold milk or water to it and stir well. Then add it to the vessel and mix. DO NOT add the custard powder directly to the hot milk or it will form lumps! Bring the contents to a boil and then turn the flame off.</li>
</ul>
<ul style="text-align: left;">
</ul>
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<ul style="text-align: left;">
<li>Your custard is ready. Place the vessel in a water bath to cool it down quickly before refrigerating it. </li>
</ul>
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<ul style="text-align: left;">
<li>When your custard is chilled enough for the dessert, start cutting the fruits and fill your bowl with it. Then pour custard over the fruits. Add some <a href="http://delectablemedleys.blogspot.in/2012/08/the-yummy-jelly-belly-d.html">Jelly</a>. (You can learn how to make <a href="http://delectablemedleys.blogspot.in/2012/08/the-yummy-jelly-belly-d.html">Jelly here</a>.) Top it with a scoop of ice-cream of your favorite flavor. Garnish it with rose syrup and top it with nuts, cherries and wafers. And your mouth watering Dessert is ready to be served! </li>
</ul>
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<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i><br />
<i><b> </b></i> </div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com2tag:blogger.com,1999:blog-2895596512348645701.post-38477002327676118742012-08-10T15:58:00.000+05:302012-08-10T16:06:16.258+05:30Alu ki Sabji - The Masala used in Masala Dosa!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJBW9kYohJUivFHT_25vL_sAsRuyPj20A7wj15zxNIL-XVW4N2vWHr7zQNWVX3CbLwyOuxocSMonARdi7pRGoZUhj6dtw1HvxWWpob6x2T5DAoSeNimyE46yJLsaDwjfG6EgFUvxxQMSf/s1600/100_9299.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJBW9kYohJUivFHT_25vL_sAsRuyPj20A7wj15zxNIL-XVW4N2vWHr7zQNWVX3CbLwyOuxocSMonARdi7pRGoZUhj6dtw1HvxWWpob6x2T5DAoSeNimyE46yJLsaDwjfG6EgFUvxxQMSf/s400/100_9299.JPG" width="400" /></a></div>
Masala Dosa is the most popular dish among all South Indian Cuisines. So how about trying it out at your home.<br />
<br />
Very simple to make. In this post, i'll be telling you how to make the Potato Bhaji used in Masala Dosa.. which can also be had with chapatis, rotis etc or as a side dish with rice! Take your pick.<br />
<br />
Serves <b><i>four</i></b> people.<br />
<br />
<i><b>Time needed - </b></i>15 minutes.<br />
<br />
<br />
<br />
<br />
<br />
<i><b>Ingredients -</b></i><br />
<br />
<i>6 Potatoes</i><br />
<i>3 onions</i><br />
<i>3 Green chillies</i><br />
<i>3 Dried Red chillies</i><br />
<i>Mustard seeds</i><br />
<i>Urad dal</i><br />
<i>Vegetable oil</i><br />
<i>Salt</i><br />
<i><br /></i>
<b><i>Method -</i></b><br />
<ul style="text-align: left;">
<li>Put the green and red chillies in the mixer and crush it enough as shown below.</li>
</ul>
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<ul style="text-align: left;">
<li>Boil 6 potatoes and once it cools down, mash the potatoes. Not into a paste, look below for an idea.</li>
</ul>
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<ul style="text-align: left;">
<li>Heat some oil on the pan on low flame. After a minute or two, add about 1 tspn mustard seeds. </li>
</ul>
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<ul style="text-align: left;">
<li>Once the mustard seeds start popping, add about 3/4 tspn urad dal. </li>
</ul>
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<ul style="text-align: left;">
<li> When the urad dal turns a little red, add the chopped onions to the pan and mix.</li>
</ul>
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<ul style="text-align: left;">
<li> After a minute, add the chilly paste to the contents in the pan and mix well.</li>
</ul>
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<ul style="text-align: left;">
<li> Mix the contents well until the onion turns golden brown. Then sprinkle some turmeric powder and salt to taste.</li>
</ul>
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<ul style="text-align: left;">
<li>Then add the mashed potatoes to the pan and mix well.</li>
</ul>
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<ul style="text-align: left;">
<li>Leave the flame for a minute or two and then switch it off. </li>
</ul>
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<ul style="text-align: left;">
<li> Place it on the dosa to have Masala Dosa, serve it with rotis, or make a potato roll using chapatis, or you can fill this between to breads and eat it like sandwich. Choose or create your own way to enjoy this dish. Do let me know though ;) </li>
</ul>
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<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback.</b></i><br />
<br /></div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com2tag:blogger.com,1999:blog-2895596512348645701.post-73350923038238257112012-08-09T17:20:00.001+05:302012-08-09T17:24:58.550+05:30Coconut Barfi - Janmashtami Special :)<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Happy Krishna Janmashtami to all of you! </b></i><br />
<br />
Mom made a yummy sweet Khichdi today. But that didn't feel enough. So i went ahead and made these yummy <i>Coconut Barfi</i>.<br />
<br />
I never knew it's so easy to make them. So go ahead, try it out and surprise someone special :)<br />
<br />
<i><b>Time needed</b></i> <i><b>:</b></i> About 40 minutes.<br />
<br />
<b><i>Ingredients -</i></b><br />
<i><br /></i>
<i>1 cup grated coconut</i><br />
<i>1 cup milk</i><br />
<i>3/4th cup sugar</i><br />
<i>cardamom powder</i><br />
<i>ghee</i><br />
<i><br /></i>
<i>1 cup = 200g approx.</i><br />
<br />
<br />
<b>Method -</b><br />
<ul style="text-align: left;">
<li>Grate coconuts enough to fill a cup. Transfer it into a mixer.</li>
</ul>
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<ul style="text-align: left;">
<li>Mix it until it gets something like the picture below. Do not let it get all liquidy and gooey.. just a crushed texture.</li>
</ul>
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<ul style="text-align: left;">
<li> Empty the contents into a pan heating on low flame.</li>
</ul>
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<ul style="text-align: left;">
<li> Add the sugar and mix. </li>
</ul>
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<ul style="text-align: left;">
<li>Keep stirring on low flame, or the contents will get burnt at the base. Once the coconut gratings and sugar mixes and gels into each other well, add a cup of milk and mix.</li>
</ul>
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<ul style="text-align: left;">
<li> Let it simmer on low flame and make sure to keep stirring. This is how it's gonna look when it's done. Add some ghee and sprinkle some cardamom powder and mix again. Leave it for a minute or two and then switch the flame off. </li>
</ul>
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<ul style="text-align: left;">
<li>Take a plate and coat it's base with a few drops of ghee. Transfer the contents from the pan on to it.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDfJm-X3ODG3IsipcPip3FliLDU_xL_p1M0lFqB76zPLaBtme622zG6sT0oaK4B23v_4ZtDGO0EudrXyL9-kH86EgEuXoVdBkrbLH0bJ1JHn6T2g8ermyNA_buoOKaIpthP0DBSNVBehY/s1600/100_9207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDfJm-X3ODG3IsipcPip3FliLDU_xL_p1M0lFqB76zPLaBtme622zG6sT0oaK4B23v_4ZtDGO0EudrXyL9-kH86EgEuXoVdBkrbLH0bJ1JHn6T2g8ermyNA_buoOKaIpthP0DBSNVBehY/s400/100_9207.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Use a knife to mark the shapes you want your Barfis to set in.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8laKmbfwd475iXrJ3z-BdnSan9Qe9K2ntiNvftq5Qn_qtXxDVdHHQKjdGvhQfKA7I-yGlUp7V1A5ZNKqeXhCxDE0AD5Gnmtwip7eOuRH0zs9-jhiS__MpHzd9P9d567PYt7mZ9N37Hs_/s1600/100_9210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8laKmbfwd475iXrJ3z-BdnSan9Qe9K2ntiNvftq5Qn_qtXxDVdHHQKjdGvhQfKA7I-yGlUp7V1A5ZNKqeXhCxDE0AD5Gnmtwip7eOuRH0zs9-jhiS__MpHzd9P9d567PYt7mZ9N37Hs_/s400/100_9210.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Let it cool and harden. Make sure the base has hardened before getting the barfis out of the plate. That taken care of, present your hand made Krishnashtami sweets to those lucky people and watch as they take a yummy juicy bite into it...!;-)</li>
</ul>
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<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback.</b></i><br />
<br />
<br /></div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com0tag:blogger.com,1999:blog-2895596512348645701.post-35668330920108835512012-08-08T21:40:00.000+05:302012-08-08T21:40:25.263+05:30The Yummy Jelly Belly! :D<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVT3bldRXrmSa5JEcC_Wy4EzyAIXZxj8jaQlZIlr9r70aBbIWOTp8Pd6YVgEFFvNqf0n6L19OjE6CHspy6S549tHA1ClpaNCO173UFiPKTdc8lFdbvBbigyOP9xuoXhSQhbtgGnzd09-M/s1600/100_9189.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVT3bldRXrmSa5JEcC_Wy4EzyAIXZxj8jaQlZIlr9r70aBbIWOTp8Pd6YVgEFFvNqf0n6L19OjE6CHspy6S549tHA1ClpaNCO173UFiPKTdc8lFdbvBbigyOP9xuoXhSQhbtgGnzd09-M/s400/100_9189.JPG" width="400" /></a></div>
When i look for dessert, there's nothing that appeals to me more than something involving some Jelly!<br />
<br />
I wouldn't mind having this fruit flavored dessert with nothing to go with it. Kids love it too.<br />
<br />
You'll easily find flavored jelly crystals manufactured by various companies. I went for black currant this time.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><i>Ingredients -</i></b><br />
<br />
<i>90g Jelly Crystals (80g Jelly mix + 10g Jelly pre-mix)</i><br />
<i>Water</i><br />
<i>Mould</i><br />
<i><br /></i>
<b><i>Method -</i></b><br />
<br />
<ul style="text-align: left;">
<li>Mix the contents of both the Jelly Mix and Jelly Pre-mix into a bowl.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-sDYJvV72rKckhdRRhzz8okfrY9w9cRoPOSO7kEwSPD_0zM0gXQ96RCWqI7LQ-MjCUMWBlHSFs449RUY6q84-5pGzK7PmGcSil0LRwmT6bokDNKMa7AqB33_TcMC4ijSEev7T2oPM9Onz/s1600/100_9179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-sDYJvV72rKckhdRRhzz8okfrY9w9cRoPOSO7kEwSPD_0zM0gXQ96RCWqI7LQ-MjCUMWBlHSFs449RUY6q84-5pGzK7PmGcSil0LRwmT6bokDNKMa7AqB33_TcMC4ijSEev7T2oPM9Onz/s400/100_9179.JPG" width="300" /></a></div>
<ul style="text-align: left;">
<li> Add 500ml boiling water to the contents in the bowl and stir rapidly, so that all the contents get uniformly dissolved.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRSBKbTfdQ_Ff6fs9y12Ow2GMEPRzlSrBQDILawakc4oUa86gPpN_Hw-gd_4Cx0MIa6vi6z7m5znBFg-6HsewgWhIWOMmfIqigTxQUPkshdukAlqX9xmxrd9hovKGIMKapyo0IbKXF2gu/s1600/100_9182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRSBKbTfdQ_Ff6fs9y12Ow2GMEPRzlSrBQDILawakc4oUa86gPpN_Hw-gd_4Cx0MIa6vi6z7m5znBFg-6HsewgWhIWOMmfIqigTxQUPkshdukAlqX9xmxrd9hovKGIMKapyo0IbKXF2gu/s400/100_9182.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Pour the contents from the bowl into a mould of your desired shape and size. It can be a single huge mould or many little moulds. Use your imagination, for jelly takes beautiful forms of anything it's poured into!</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li> Keep it aside after covering it with a lid. Let it set. Do not keep it into the refrigerator. It takes about 1.5 hours to set properly. Once it sets, place into the fridge. After it gets cooled, slowly pry into it's sides with a knife or a spoon and topple the mould over a plate and behold your beautifully shaped Jelly ready to be served! :) </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3O84ol5GlREw4SUXDbE_MtQmJXXpQ0CyuhO1W0geVtQNTo5Stz1ig8re5KTBexzrVzYXHiDlwcEBgJTQDq_sKtexE56MGAoOn0d0yhnCyge-v1T61pBWQI6tTjWW3VDuPwEc77e-pNQY/s1600/100_9187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3O84ol5GlREw4SUXDbE_MtQmJXXpQ0CyuhO1W0geVtQNTo5Stz1ig8re5KTBexzrVzYXHiDlwcEBgJTQDq_sKtexE56MGAoOn0d0yhnCyge-v1T61pBWQI6tTjWW3VDuPwEc77e-pNQY/s640/100_9187.JPG" width="640" /></a></div>
<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i><br />
<br />
</div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com2tag:blogger.com,1999:blog-2895596512348645701.post-6835260348674690502012-08-08T17:34:00.002+05:302012-08-08T17:34:34.830+05:30Brinjal curry!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrPNLQjMbOjKn5sUVedZQM_OiJlT6ftSN1Bo_eS7QsHGSH7eL7JYJpEiEc2k13Aud_Qe_n1TaTHAAdgFslX-txYiH8J0FT3lXALktnrVauNkG0ABhw2Zk4erGzcg4lDWXuzmENeD6dhp-/s1600/100_8395.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrPNLQjMbOjKn5sUVedZQM_OiJlT6ftSN1Bo_eS7QsHGSH7eL7JYJpEiEc2k13Aud_Qe_n1TaTHAAdgFslX-txYiH8J0FT3lXALktnrVauNkG0ABhw2Zk4erGzcg4lDWXuzmENeD6dhp-/s400/100_8395.JPG" width="300" /></a></div>
I find Brinjal a strange vegetable. If cooked well, it tastes beautiful. But otherwise it gets all gooey and yucky! Here's one recipe to get out it's yummy side.<br />
<br />
Be sure to use little brinjals for this recipe. <br />
<br />
<div style="text-align: justify;">
<b><i>Time needed</i> </b>- 20-25 min.</div>
<br />
<i>Serves<b> six</b> people.</i><br />
<br />
<b><i>Ingredients -</i></b><i> </i><br />
<br />
<i>25 Brinjals</i><br />
<i>Green Chillies</i><br />
<i>Red Chillies</i><br />
<i>Tamarind (keep it soaked in water)</i><br />
<i>Asafoetida paste (hing)</i><br />
<i>Mustard seeds</i><br />
<i>salt to taste</i><br />
<i>vegetable oil </i><br />
<br />
<br />
<i><b>Method - </b></i><br />
<br />
<br />
<ul style="text-align: left;">
<li>Clean the brinjal as shown below.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJX9dR1dSnMMRTzvnRIAJ9iCHg4hjd3ddJOHMNqjMbg1rlyPCyP9HnxRIh_jS_rVusTCeGZI-rEI_mOS-tpso40Nts4lT3mpZhtaTNMoMH0uWorK2-84uAgwpTQ5kIgU7dwI5zI1XAFo7M/s1600/100_8333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJX9dR1dSnMMRTzvnRIAJ9iCHg4hjd3ddJOHMNqjMbg1rlyPCyP9HnxRIh_jS_rVusTCeGZI-rEI_mOS-tpso40Nts4lT3mpZhtaTNMoMH0uWorK2-84uAgwpTQ5kIgU7dwI5zI1XAFo7M/s400/100_8333.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Give the brinjal two cuts in different directions. This helps the spices to get inside the brinjal so that the taste is uniformly distributed.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoqUX1BlKZH0GxvGJ47hc84IqjSUw9tPh-R_Gy-KCXhc83cW4BZABtTd4YDFUpVfSc5QrbwtoS9d5FjEGBCdfth5ZJLWuZMx6avVr51hHC7hugEZSoQ6iJZZBOgoSBKDnJm3o6a4bTB4D/s1600/Desktop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoqUX1BlKZH0GxvGJ47hc84IqjSUw9tPh-R_Gy-KCXhc83cW4BZABtTd4YDFUpVfSc5QrbwtoS9d5FjEGBCdfth5ZJLWuZMx6avVr51hHC7hugEZSoQ6iJZZBOgoSBKDnJm3o6a4bTB4D/s400/Desktop.jpg" width="400" /></a></div>
<ul style="text-align: left;">
<li>Keep the brinjals which are cut in a bowl of water. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWg-Hu80NJ7QEpzlBlg4ZT4As4nrxTM0PCkKtXUMUb5MT8t5p8OlEKTA6_h38lA8HfukSZ1lb843uZ9LCzCnxrVZyiVe4fLXSPcsdfF6P7paPIzhn3Q4218ccCYXjpW5EpfjijiVo7iqk/s1600/100_8349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWg-Hu80NJ7QEpzlBlg4ZT4As4nrxTM0PCkKtXUMUb5MT8t5p8OlEKTA6_h38lA8HfukSZ1lb843uZ9LCzCnxrVZyiVe4fLXSPcsdfF6P7paPIzhn3Q4218ccCYXjpW5EpfjijiVo7iqk/s400/100_8349.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Put the green chillies, dried red chillies and tamarind along with the water in which it was soaked into the mixer vessel. </li>
</ul>
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<ul style="text-align: left;">
<li> Get a paste as shown below.</li>
</ul>
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<ul style="text-align: left;">
<li>Place a cooking pan on low flame. Pour enough oil. After about a minute. Add about 2 tsp of mustard seeds. </li>
</ul>
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<ul style="text-align: left;">
<li>Once the popping starts, add the brinjals to the pan after draining all the water. </li>
</ul>
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<ul style="text-align: left;">
<li> Now add the paste to the contents in the pan. Also add the asafoetida paste and mix.</li>
</ul>
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<ul style="text-align: left;">
<li> Add salt to taste at this stage.</li>
</ul>
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<ul style="text-align: left;">
<li> Add enough water to cook the brinjals well.</li>
</ul>
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<ul style="text-align: left;">
<li> The brinjals cook very quickly. So let it cook as long as all the water gets evaporated. Following are the stages for a better understanding.</li>
</ul>
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<ul style="text-align: left;">
<li> Serve with chapatis or rice and enjoy! :)</li>
</ul>
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<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i><br />
<i><b><br /></b></i>
<i><b><br /></b></i>
</div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com0tag:blogger.com,1999:blog-2895596512348645701.post-4998408260710158722012-08-07T23:20:00.001+05:302012-08-07T23:24:29.463+05:30Cabbage Soup - Healthy, yummy, quick n easy!<div dir="ltr" style="text-align: left;" trbidi="on">
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What do you do when you have the urge to drink something warm and yummy? A soup? And you've got no ready-to-make packets ;) Fish into your kitchen.. find some onions and cabbage? Then you're all set.<br />
<br />
Here's a simple quick recipe for the soup my mom likes to make often. Very healthy and very easy to make. This is one of my mom's own creations! Enjoy!<br />
<br />
<br />
<br />
<br />
<div style="text-align: justify;">
<b><i>Time needed</i> </b>- 15-20 min.</div>
<br />
<i>Serves<b> three</b> people.</i><br />
<br />
<br />
<i> </i><br />
<br />
<br />
<br />
<br />
<i><b>Ingredients - </b></i><br />
<br />
<i>1 onion (finely chopped)</i><br />
<i>cabbage (refer below for an idea. You can add more if you like to munch much in your soup ;) )</i><br />
<i>3 tbspn chana flour (corn flour/maida will also do) </i><br />
<i>corn stock(optional)</i><br />
<i>ginger</i><br />
<i>garlic</i><br />
<i>green chilly</i><br />
<i>salt</i><br />
<i>ghee</i><br />
<i>pepper </i><br />
<i><br /></i>
<i><b>Method -</b></i><br />
<br />
<ul style="text-align: left;">
<li>Chop the onion finely and also the cabbage. Add one clove of garlic, a little ginger, and one big green chilly to the mixer vessel and get the paste as shown below. Keep aside. </li>
</ul>
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<ul style="text-align: left;">
<li>Add some water to about 3 tbspn chana flour and keep aside. (This is to give your soup a little thickness. The amount of flour you add depends on how thick you want it!)</li>
</ul>
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<ul style="text-align: left;">
<li> If you boiled corn sometime to eat, don't throw away the water you cooked it in. Save this corn stock in the fridge and voila! It'll come handy when you make this soup! (This is optional, but definitely adds to the taste.)</li>
</ul>
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<ul style="text-align: left;">
<li>Place the cooker on a medium flame. Add 1 tbspn ghee. After about a minute, add the paste prepared above to it and stir. After another 2 minutes, add the finely chopped onion to it and mix well.</li>
</ul>
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<ul style="text-align: left;">
<li> Don't let the onion turn completely golden brown. Add the cabbage to it and mix again.</li>
</ul>
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<ul style="text-align: left;">
<li>Now add the corn stock and the chana-flour-water to the contents in the cooker. Add a pinch of turmeric for a nice yellow color and some salt to taste. Add enough water. Refer below.</li>
</ul>
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<ul style="text-align: left;">
<li>Cover the cooker and bring the contents to a boil. Then sprinkle with pepper(optional) and serve. Yummy Healthy Easy Quick Soup is ready!!! You can also add other veggies like carrots, beans etc to this. Try it out and let me know :)</li>
</ul>
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<br />
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i><br />
<br />
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</div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com4tag:blogger.com,1999:blog-2895596512348645701.post-72395013520595901492012-06-28T23:14:00.002+05:302012-07-01T22:46:02.469+05:30Simple Potato Upkari<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
The recipe for my favorite potato dish. When i have the appetite to eat something really simple, this has always been one of my favorite ones! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
(<i>Upkari</i> means the kind of dish Konkanis have as a side dish with rice.) </div>
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<div style="text-align: justify;">
Can be had as a side dish with rice, or also with chapatis. Can be rolled into the chapati and eaten on the way when late to work! ;-)</div>
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<div style="text-align: justify;">
<b><i>Time needed</i> </b>- 15-20 min.</div>
<br />
<i>Serves<b> three</b> people.</i><br />
<br />
<i><b>Ingredients -</b></i><br />
<br />
<i>3 medium sized potatoes</i><br />
<i>2 dried red chillies</i><br />
<i>2 green chillies</i><br />
<i>1 tspn mustard seeds</i><br />
<i>coconut scrapings(optional)</i><br />
<i>vegetable oil</i><br />
<i>salt to taste </i><br />
<i><br /></i><br />
<b><i>Method -</i></b><br />
<br />
<ul style="text-align: left;">
<li>Add about 6 tspn oil to the pan and let it heat. After a minute, add 1 tspn mustard seeds to it. Once it starts popping, add crushed red chillies to it and mix to fry. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJpDFhJkMdmtooQ7Gw8laguOHXdhnJtsviznmzfL4SAHFWmdL-MDvG5145EbjyiQf9Mthn03QchGZ4p19dgCKkvFRi8jvYBNxHzBa-C7XVsL-JLY9oGcd2h0FmqT79yWACpW2LISmqXsa/s1600/100_8557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJpDFhJkMdmtooQ7Gw8laguOHXdhnJtsviznmzfL4SAHFWmdL-MDvG5145EbjyiQf9Mthn03QchGZ4p19dgCKkvFRi8jvYBNxHzBa-C7XVsL-JLY9oGcd2h0FmqT79yWACpW2LISmqXsa/s400/100_8557.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Then add the already cut green chillies to it and mix. Now add the potatoes which are cut to the pan and mix well. (Once you cut the potatoes keep it soaked in water or it turns black. Drain the water out and then add it to the pan) Add some water to the pan for cooking or the potatoes will burn. Water enough to cover the base with a little depth should be enough. Then cover the lid to cook.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7b4WDD3RcuagGddSqEPJUscqmESayMx5nzDgc78vuMIOz5dBh2yI98ClhgKeizj2Kf4GofRnbsk5Ck2g1OkJVHsew3nZd_1IUA1mTw4egCQlye14i2MWpR1vM2UvtTn9hR9_AbGgXpgB/s1600/100_8559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7b4WDD3RcuagGddSqEPJUscqmESayMx5nzDgc78vuMIOz5dBh2yI98ClhgKeizj2Kf4GofRnbsk5Ck2g1OkJVHsew3nZd_1IUA1mTw4egCQlye14i2MWpR1vM2UvtTn9hR9_AbGgXpgB/s400/100_8559.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>After about 5 min, lift the lid, add some coconut scrapings(optional). Also add salt and mix. If the water has evaporated and the potato is still hard, add some more water accordingly. Then cover the lid again to cook.</li>
</ul>
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<ul style="text-align: left;">
<li>Check if the potatoes are cooked by tasting. Switch the flame off and serve!</li>
</ul>
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</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0k1YYLH-6rHmtIr9CL85drv2G16DmgzD3gXFY07CtzPHs8XDQWHJQ1O_ab074naVXqF7o9Ra3txl3z6NbEOzHc08k5hUzJ1SBVIk6f9Q8eW9lPRRWZDYI9yrmjs-mL8YKwLeiRREOXRQ/s1600/100_8565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0k1YYLH-6rHmtIr9CL85drv2G16DmgzD3gXFY07CtzPHs8XDQWHJQ1O_ab074naVXqF7o9Ra3txl3z6NbEOzHc08k5hUzJ1SBVIk6f9Q8eW9lPRRWZDYI9yrmjs-mL8YKwLeiRREOXRQ/s640/100_8565.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i><br />
<br />
<i><b>Cheers!</b></i></div>
<br />
<br /></div>
</div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com4tag:blogger.com,1999:blog-2895596512348645701.post-59745421897141934992012-06-26T14:46:00.000+05:302012-06-26T14:46:51.558+05:30Aam Ras - Nectar from mangoes... Slurp!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7S3-oHbBJRdAWMQzpuFRBmfRlmrLG3-BWoJO-uqNsttVvt6jq4WE3nbYydDPDfkrwIcvuydFaRobJbLinq8I4rTjS0ULcoWzsq81X6EM0wzBhuH1f7Aj1qgIPbk8f5lcO-9dVI53kqied/s1600/100_7557.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7S3-oHbBJRdAWMQzpuFRBmfRlmrLG3-BWoJO-uqNsttVvt6jq4WE3nbYydDPDfkrwIcvuydFaRobJbLinq8I4rTjS0ULcoWzsq81X6EM0wzBhuH1f7Aj1qgIPbk8f5lcO-9dVI53kqied/s400/100_7557.JPG" width="300" /></a></div>
Recipe for Aam-Ras. I like to call it Mango-Nectar.<br />
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One of the yummiest items which is best in summers. Puris along with Aam-Ras is the best combination. Can be eaten with bread, chapatis too. Or can be had just plain from a bowl. Extremely delicious. <br />
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<i><b>Time needed -</b></i> 30 minutes.<br />
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<i><b>Ingredients -</b></i><br />
<br />
Mangoes<br />
Milk<br />
Sugar<br />
Cardamom powder<br />
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<br />
<br />
<br />
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<i><b>Method -</b></i><br />
<br />
<ul style="text-align: left;">
<li>Squeeze the pulp out of the mangoes into a vessel.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIZboDiqEk1u5NiDWdtmPtiSuMCHYfVU6CsVeL1IERO-cqSiko1U6D_ltQqyH4kYEodNblOZtbfOC_f96YmaEKNP7SFcl8NahYL4hL148r9BV69U3DxDAD360ZmrtxYXMLFkt57yVt3Xe/s1600/100_7541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIZboDiqEk1u5NiDWdtmPtiSuMCHYfVU6CsVeL1IERO-cqSiko1U6D_ltQqyH4kYEodNblOZtbfOC_f96YmaEKNP7SFcl8NahYL4hL148r9BV69U3DxDAD360ZmrtxYXMLFkt57yVt3Xe/s400/100_7541.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Add a little water to get the required consistency. It needs to be thick, not juice like. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-OQcUnyLD5n5fo9WJc6HI2vtu1smTWBPmCSTE2S3ld-aplszuRt3ZHSZOtrc1o_g1uLu8lhx6POZstOmVfKSIky5GmVcIo3g3N3cfzXfCmomf7K7b0vRL1aDEXXE-X05MVi4H1BszSq8/s1600/100_7542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-OQcUnyLD5n5fo9WJc6HI2vtu1smTWBPmCSTE2S3ld-aplszuRt3ZHSZOtrc1o_g1uLu8lhx6POZstOmVfKSIky5GmVcIo3g3N3cfzXfCmomf7K7b0vRL1aDEXXE-X05MVi4H1BszSq8/s400/100_7542.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Taste the pulp and add sugar according to your needs. If the mangoes are sour, you' ll need more sugar.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY4qibbKGONVb3_EAdEqt4eNrnfl9q88ar8ICprxCuWSjxZ-1-XsJYDS4L1IdKLDQBA74Uwj8ck7NNOFWUXDrrkXHdot06X3BcitxO7AGgBPD48a9k_dILg6HFYVdanJ6kUYY3ZHrUfd9/s1600/100_7543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY4qibbKGONVb3_EAdEqt4eNrnfl9q88ar8ICprxCuWSjxZ-1-XsJYDS4L1IdKLDQBA74Uwj8ck7NNOFWUXDrrkXHdot06X3BcitxO7AGgBPD48a9k_dILg6HFYVdanJ6kUYY3ZHrUfd9/s400/100_7543.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Mix the sugar and then add some milk. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKykz1RmUu08gpaCTpJyXhlMT0i6306viJVfhILnQqjM-faRiJdcYkITVrkBEOBM4PX_Uk7CpPac8l8o2yO8G5PRsI_PasrYlX2v15jF0ShW22D-liEUQPKbacbkmwtZeIcd3OM6OaE0K-/s1600/100_7544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKykz1RmUu08gpaCTpJyXhlMT0i6306viJVfhILnQqjM-faRiJdcYkITVrkBEOBM4PX_Uk7CpPac8l8o2yO8G5PRsI_PasrYlX2v15jF0ShW22D-liEUQPKbacbkmwtZeIcd3OM6OaE0K-/s400/100_7544.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Not too much. Just enough to get the proper taste and consistency.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yjxMOL2rcU5CcYaF7JnYdvj8O-bZsUKRFTYbdUgQsAXOBhtetts43vvAGsr8yW50H2bYTU4hUyjxHBSdcUMs4jp15GxZIkKR_dwKwAkDNArfX4L64JoWVlrMugQVnvDhn_W_CgnQWeab/s1600/100_7545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yjxMOL2rcU5CcYaF7JnYdvj8O-bZsUKRFTYbdUgQsAXOBhtetts43vvAGsr8yW50H2bYTU4hUyjxHBSdcUMs4jp15GxZIkKR_dwKwAkDNArfX4L64JoWVlrMugQVnvDhn_W_CgnQWeab/s400/100_7545.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Mix well and then sprinkle the cardamom(elaichi) powder over it and mix again. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDQSMy1p8AXD42tM6yrc0_wCjzLAjixL2C3uLFVXQrI2McfMLhUteSxeLyyPR4xoq3AY1psLJIROHnyt0eTKmjTh8Z965d0qLajdqhG-c3-S5J7YrvB-S1dEugcFDzgQNQsVdkADKjydl/s1600/100_7548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDQSMy1p8AXD42tM6yrc0_wCjzLAjixL2C3uLFVXQrI2McfMLhUteSxeLyyPR4xoq3AY1psLJIROHnyt0eTKmjTh8Z965d0qLajdqhG-c3-S5J7YrvB-S1dEugcFDzgQNQsVdkADKjydl/s400/100_7548.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Keep the vessel in the fridge. Let it cool. Serve it chilled and enjoy.</li>
</ul>
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<br />
<br />
<div style="text-align: justify;">
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i><br />
<br />
<i><b>Cheers!</b></i></div>
</div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com4tag:blogger.com,1999:blog-2895596512348645701.post-52710870911042512762012-06-15T20:14:00.000+05:302012-06-15T20:16:18.098+05:30Ghee Rice/Jeera Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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Here's the recipe for Ghee rice/Jeera rice. This can be made in a way that can be eaten plain, or by having <a href="http://delectablemedleys.blogspot.in/2012/06/recipe-for-both-simple-dal-and-dal-fry.html">dal/dal fry</a> along.<br />
<br />
<i><a href="http://delectablemedleys.blogspot.in/2012/06/recipe-for-both-simple-dal-and-dal-fry.html">Recipe for dal fry and plain dal.</a> </i><br />
<br />
Both the variations are explained.<br />
<br />
<i><b>Time needed</b></i> : 30 min<br />
<br />
The measures used in this post<i><b> serves for three</b></i>.<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<i><b>Ingredients :</b></i><br />
<br />
5 cloves<br />
2 cardamom<br />
Crushed pepper<br />
Cinnamon<br />
1 tspn cumin seeds<br />
2 green chillies<br />
2 onions<br />
turmeric powder<br />
2 cups(about 400g) basmati rice <br />
Green peas<br />
8 tspn vegetable oil<br />
2 tspn ghee<br />
<br />
<br />
<i><b>Method :</b></i><br />
<br />
<ul style="text-align: left;">
<li>Take 2 cups of rice in a bowl and wash it atleast twice. And let the water drain. Keep it aside for later use.</li>
</ul>
<i><b></b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlibZ5CJ6pnoXlNcEKh8MDvXFoPDper7_ExZ_qiZ6e9qPpyWZuCvB51yD2BH8WbeRts5-ZhCW3zYTsD3r9SsGDaj5vxhaZ084yt1AbYICTBoY7NlOIC-eoihlBXpcwwnCOm6lmkRolAFWw/s1600/100_7496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlibZ5CJ6pnoXlNcEKh8MDvXFoPDper7_ExZ_qiZ6e9qPpyWZuCvB51yD2BH8WbeRts5-ZhCW3zYTsD3r9SsGDaj5vxhaZ084yt1AbYICTBoY7NlOIC-eoihlBXpcwwnCOm6lmkRolAFWw/s400/100_7496.JPG" width="400" /></a></div>
<div>
<ul style="text-align: left;">
<li>Add 8 tspn vegetable oil and 2 tspn ghee to the pan. Let it heat for two minutes on medium flame. Then add 1 tspn cumin seeds(jeera) and wait till the popping sounds start. </li>
</ul>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifz7JOdV6-mcIpgr1lg47Jfut6nvgDtVwOqKE6tmlQJ8LrTytEnEmH1wDQiMFGdA0Nxg4J5NpEvYGtzz2McZV_uOwF37miuLYgKrqs5adHZ5ebt6fU61HrtrSFMnVCt_NkRPj9xJ3zaT2Q/s1600/100_7488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifz7JOdV6-mcIpgr1lg47Jfut6nvgDtVwOqKE6tmlQJ8LrTytEnEmH1wDQiMFGdA0Nxg4J5NpEvYGtzz2McZV_uOwF37miuLYgKrqs5adHZ5ebt6fU61HrtrSFMnVCt_NkRPj9xJ3zaT2Q/s400/100_7488.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Then add the other spices viz. cloves, cardamom, crushed pepper, cinnamon (qty mentioned above). Also add the 2 chillies chopped finely and mix well for about 2 min.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsq_4VGpIHVEQ4LUnw1Zau52S6bDvEcPeIvETa5iQMsMk0w-yk45mbLc-lG7NYkDRxkkcffWuZGJIiGfnhwlL9NV63TvTzlTDHf-yUFhxNVMbLoCU46r0OUtDlO_xlL7eW4RQ9nWrgvawB/s1600/100_7489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsq_4VGpIHVEQ4LUnw1Zau52S6bDvEcPeIvETa5iQMsMk0w-yk45mbLc-lG7NYkDRxkkcffWuZGJIiGfnhwlL9NV63TvTzlTDHf-yUFhxNVMbLoCU46r0OUtDlO_xlL7eW4RQ9nWrgvawB/s400/100_7489.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Then add the sliced onions to it and mix well. Let it turn a golden brown color.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8t7Am-9vxCLsrx-XD5NQzSGf_gBk51-6Xkq1r_8mLKd-snmE1fqB7fiRtTlyDqlZu85vKwIsQXaZRs7xlVhs1wPzxxH7nfXBKH6EGYmQcsYnzQi6B35MDbW5BySdelle2GEsw1gfvArWx/s1600/100_7491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8t7Am-9vxCLsrx-XD5NQzSGf_gBk51-6Xkq1r_8mLKd-snmE1fqB7fiRtTlyDqlZu85vKwIsQXaZRs7xlVhs1wPzxxH7nfXBKH6EGYmQcsYnzQi6B35MDbW5BySdelle2GEsw1gfvArWx/s400/100_7491.JPG" width="400" /></a></div>
<ul style="text-align: justify;">
<li> Now sprinkle a pinch of turmeric salt(haldi) and enough salt. Mix well for 2 more minutes. (If you are making it to have with dal fry, then add less salt since dal fry has salt too, and there's a risk of the combination getting really salty. But if you are making the rice to have it plain, then add more salt)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5My4gpxnBt6s80d9537dZ2a1T91QpvUGnZwE5NB-tiyxJOTLu88jPoLAOf3PgJKULrn3jeq57OHqVIv0sC2HYobqDsySY0BnaBNxbCZWoPkTcPEbXw_ctYjngJVeTSIKhbyXtY7Qv5N2-/s1600/100_7494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5My4gpxnBt6s80d9537dZ2a1T91QpvUGnZwE5NB-tiyxJOTLu88jPoLAOf3PgJKULrn3jeq57OHqVIv0sC2HYobqDsySY0BnaBNxbCZWoPkTcPEbXw_ctYjngJVeTSIKhbyXtY7Qv5N2-/s400/100_7494.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Add the rice grains kept aside to the pan and mix. Mix it delicately. We do not want to break the grains.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSMoSKQi0dUIX-liWcqaKJ3WhofgCn3BXAnGXzXFx-zeyvTmFOgsNoupDW2C18NoLq1R_w00J1sIlO-8-NrRRZ955CmQpnQozfqZZNeKpRjbSrEp6weL7i43z5ZdqeqqnaCylWVgpnoNc/s1600/100_7500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSMoSKQi0dUIX-liWcqaKJ3WhofgCn3BXAnGXzXFx-zeyvTmFOgsNoupDW2C18NoLq1R_w00J1sIlO-8-NrRRZ955CmQpnQozfqZZNeKpRjbSrEp6weL7i43z5ZdqeqqnaCylWVgpnoNc/s400/100_7500.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Fry the rice for about 4 min. And then add the green peas to it.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bcj2EGC4DXwGO5XAN6vKCkaMJVGvjLoNMxyg-JW3tylG46DJg-n_PhNP9YNKLwuc3G6WMPvvoONhp3lGCznEVgsJVJWFcRkhC7sBB2U4JbIMciY1GF2WaLfbcjOGAB9b1EhSlV13AIaL/s1600/100_7502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bcj2EGC4DXwGO5XAN6vKCkaMJVGvjLoNMxyg-JW3tylG46DJg-n_PhNP9YNKLwuc3G6WMPvvoONhp3lGCznEVgsJVJWFcRkhC7sBB2U4JbIMciY1GF2WaLfbcjOGAB9b1EhSlV13AIaL/s400/100_7502.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Then add 5 cups of water to the pan, mix and cover the lid. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguAvs9Voi_pHyHuCn7KbBcjSmxkHKX2atqIUTO8680bQ_GUN6Eah6_mcjMJ46rzKMl9VXtlALY-oOUBCBLBZoN3pxY9jPabm9dLmoRWQmDnBHRK1bAfZNdd1OaZstxE5IgU-zVg8rxPQC/s1600/100_7504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguAvs9Voi_pHyHuCn7KbBcjSmxkHKX2atqIUTO8680bQ_GUN6Eah6_mcjMJ46rzKMl9VXtlALY-oOUBCBLBZoN3pxY9jPabm9dLmoRWQmDnBHRK1bAfZNdd1OaZstxE5IgU-zVg8rxPQC/s400/100_7504.JPG" width="400" /></a></div>
<ul style="text-align: justify;">
<li>Once it starts steaming, place the whistle and increase the flame fully.
Once the whistle blows, reduce the flame to a minimum and let the rice
cook for about 2-3 min more and then switch off the flame. Open the lid when the whistle comes off easily.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkPCz_hdQg6RDAyJdsnhcDwLJTl1zapByvxQ2ZTTzSKdHpgmc6G__HQwDQf7AnUxBHQQI9JJPGh0E8IM67LaEOjTv2MGcSVgSSJq0jSfRoTJQ0ujknC3t-aWO3QpaiFH3KJA9-AZtsuZT/s1600/100_7515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkPCz_hdQg6RDAyJdsnhcDwLJTl1zapByvxQ2ZTTzSKdHpgmc6G__HQwDQf7AnUxBHQQI9JJPGh0E8IM67LaEOjTv2MGcSVgSSJq0jSfRoTJQ0ujknC3t-aWO3QpaiFH3KJA9-AZtsuZT/s400/100_7515.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Serve with <a href="http://delectablemedleys.blogspot.in/2012/06/recipe-for-both-simple-dal-and-dal-fry.html"><i>dal fry</i></a> if you added less salt. Else you could have it with tomato sauce. Whatever suits you! </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAYvb-1yQ3yuL5g74s9HMCJzAlPsGTZf6xjistqpTurmUT8DSx6y1OD4LXAd1TbQhu-Oh6DugzdY9cLJtK30Qpok5hZfbNSniT5IN7EtSv0xzheIXGRkv5A20sIpmz6yuxuVdlb6bo-Lo/s1600/100_7526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAYvb-1yQ3yuL5g74s9HMCJzAlPsGTZf6xjistqpTurmUT8DSx6y1OD4LXAd1TbQhu-Oh6DugzdY9cLJtK30Qpok5hZfbNSniT5IN7EtSv0xzheIXGRkv5A20sIpmz6yuxuVdlb6bo-Lo/s640/100_7526.JPG" width="480" /></a></div>
<br />
<br />
<div style="text-align: justify;">
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i><br />
<br />
<i><b>Cheers!</b></i></div>
</div>
</div>
</div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com4tag:blogger.com,1999:blog-2895596512348645701.post-76392643658783049482012-06-15T00:20:00.000+05:302012-06-15T00:27:56.682+05:30Recipe for both SIMPLE DAL and DAL FRY.<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneWl4UMVV64_FYWyL48SqAzMHSQxK4gjfYGP59fbKYJi61hkzUeiXNR61QtCNKCczqZ0yTVf7nOsGxbLmcx-r41wy4uHH2gj7FVjvKxR4s45ACph83w-LgDohNoVMDAQJBXA1x6twal38/s1600/100_7527.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneWl4UMVV64_FYWyL48SqAzMHSQxK4gjfYGP59fbKYJi61hkzUeiXNR61QtCNKCczqZ0yTVf7nOsGxbLmcx-r41wy4uHH2gj7FVjvKxR4s45ACph83w-LgDohNoVMDAQJBXA1x6twal38/s400/100_7527.JPG" width="400" /></a></div>
<div style="text-align: justify;">
This is one of those food items that forms a part of almost every meal in India. It goes with everything, be it rice, roti etc. I've even seen people just drink dal in a cup. Anyway i like having dal with rice the most. Goes really well with ghee rice whose preparation i'm gonna cover in the next post.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Though this recipe is for dal fry, the first few steps are sufficient to
make simple plain dal. So you will learn how to prepare both dal and
dal fry at the end of this post. </div>
<br />
<br />
<br />
<br />
<div style="text-align: justify;">
<i><b>Time needed :</b></i> </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<i>For plain dal - 15 min</i></div>
<div style="text-align: justify;">
<i>For dal fry - 30-40 min</i><br />
<br />
The following measures used in this post<i><b> serves for three.</b></i></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br />
<i><b>Ingredients :</b></i></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<i>1 cup(about 200 g) yellow dal</i></div>
<div style="text-align: justify;">
<i>5 medium sized green chillies</i></div>
<div style="text-align: justify;">
<i>3 garlic cloves</i></div>
<div style="text-align: justify;">
<i>Ginger piece(refer the picture below for quantity)</i></div>
<div style="text-align: justify;">
<i>5 small tomatoes</i></div>
<div style="text-align: justify;">
<i>2 onions </i></div>
<div style="text-align: justify;">
<i>1 lemon</i></div>
<div style="text-align: justify;">
<i>8 tspn vegetable oil</i></div>
<div style="text-align: justify;">
<i>1 tspn cumin seeds(jeera) </i></div>
<div style="text-align: justify;">
<i>Chilli powder</i></div>
<div style="text-align: justify;">
<i>Turmeric powder</i></div>
<br />
<br />
<div style="text-align: justify;">
<i><b>Method :</b></i></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<ul>
<li>Wash 1 cup yellow dal and place in the cooker.</li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7tXKqjKiCdNBpFtYK45JA9j3fP1gtaWNHPGX7zGBofC4EOsW-xQWFkFH_5md-784TeEim-Nn2Tq_xXo5GVwW2XGiU_NeFbCVUvHrpN6Z-m-tNuU57ot-iN-m-d4yMhh9GNRMmux60RJD/s1600/100_7476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7tXKqjKiCdNBpFtYK45JA9j3fP1gtaWNHPGX7zGBofC4EOsW-xQWFkFH_5md-784TeEim-Nn2Tq_xXo5GVwW2XGiU_NeFbCVUvHrpN6Z-m-tNuU57ot-iN-m-d4yMhh9GNRMmux60RJD/s400/100_7476.JPG" width="400" /></a></div>
<div style="text-align: justify;">
</div>
<ul style="text-align: left;">
<li>Add some water to it to cook the dal. Look at the picture below for an idea. Shut the lid and cook on medium flame. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUBvUlZpQuZkMylm-DTnQqnbDiAixTgnl3T39mmj8WL5kJRIS2NPPN2e5xFNvH5l-vyDegSPGT6W7f5GpLbPCw0MTft8Qc1Ro7qiFxhKySDoQojPiYQKkrOSA7Y4M43r9QKi3IqLvsifuL/s1600/100_7477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUBvUlZpQuZkMylm-DTnQqnbDiAixTgnl3T39mmj8WL5kJRIS2NPPN2e5xFNvH5l-vyDegSPGT6W7f5GpLbPCw0MTft8Qc1Ro7qiFxhKySDoQojPiYQKkrOSA7Y4M43r9QKi3IqLvsifuL/s400/100_7477.JPG" width="300" /></a></div>
<br />
<ul style="text-align: justify;">
<li>Once it starts steaming heavily, place the whistle on top of it. When
the whistle starts blowing, reduce the flame to a minimum for about 2
minutes and then switch it off. After a while, when the whistle comes out easily, churn the dal with a churner. Add water if needed till you get the desired consistency.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1cuoi0HpECk7Sm3pex_iQlFT9voiC_G5x7UbUkYZzOqTk791BF2jjipz5kGR8DZv17qtsbs1bXUNpNdNNR3h1-rr8qL-DvYlZJf60N8OfrBEqaNt-YR0ySfL0IcRJw4sqX4u1SsjNA9b/s1600/100_7505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1cuoi0HpECk7Sm3pex_iQlFT9voiC_G5x7UbUkYZzOqTk791BF2jjipz5kGR8DZv17qtsbs1bXUNpNdNNR3h1-rr8qL-DvYlZJf60N8OfrBEqaNt-YR0ySfL0IcRJw4sqX4u1SsjNA9b/s400/100_7505.JPG" width="300" /></a></div>
<ul style="text-align: left;">
<li>If you just add salt at this stage, you can have the normal plain dal. But if dal fry is what you intend to make, then keep this aside for using later.</li>
<li>Take a mixer jar and add the chillies, garlic and ginger(quantity mentioned above) to it.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwhq8H6w_wKHf7vHBv8GQNfmWcJVO9UMijCAWzgh-x5y4COV-FyUldCZqRqM0jdJ5Y7tdnJLmiHbmxE7vGPgcqn0Duod4a1_AVMigYwGNQyb8cueOXvXJAGYRL9oOt7GwEN8aZrrtTBiM/s1600/100_7478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwhq8H6w_wKHf7vHBv8GQNfmWcJVO9UMijCAWzgh-x5y4COV-FyUldCZqRqM0jdJ5Y7tdnJLmiHbmxE7vGPgcqn0Duod4a1_AVMigYwGNQyb8cueOXvXJAGYRL9oOt7GwEN8aZrrtTBiM/s400/100_7478.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Make a paste out of it. Refer to the picture below.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMA9QJlFs6tHwsyh5he3SDJOZIdQ-jrht7OdD6FW4FIukCJdcO1dWiCLZ0BCDZ00xWBCkCZgONyXuxfeM1ZoeBk7D_tcPHWgDUpAdxEsfwQd_orWiKSWIehtYsmLFMlhbuPyeRJ7S_Ixe/s1600/100_7482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMA9QJlFs6tHwsyh5he3SDJOZIdQ-jrht7OdD6FW4FIukCJdcO1dWiCLZ0BCDZ00xWBCkCZgONyXuxfeM1ZoeBk7D_tcPHWgDUpAdxEsfwQd_orWiKSWIehtYsmLFMlhbuPyeRJ7S_Ixe/s400/100_7482.JPG" width="300" /></a></div>
<ul style="text-align: left;">
<li> Transfer the paste out of the jar and keep aside for using later on. Add the tomatoes to the jar after cutting them up into several pieces. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeISQPA7To2GkDUdqPsxmcq2lyT4AUcH9t6dYw44ABWN5O5JmsFKYQF033vns-QlgjRqoKcoYak8bVi2KXi7m4zBDNjTMeSPnDlhCSckI3gynio3Y5jSqX5y39Ip4NTaI4Mg5cuuNy4jfh/s1600/100_7483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeISQPA7To2GkDUdqPsxmcq2lyT4AUcH9t6dYw44ABWN5O5JmsFKYQF033vns-QlgjRqoKcoYak8bVi2KXi7m4zBDNjTMeSPnDlhCSckI3gynio3Y5jSqX5y39Ip4NTaI4Mg5cuuNy4jfh/s400/100_7483.JPG" width="300" /></a></div>
<ul style="text-align: left;">
<li> Run the mixer and get a tomato puree.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBz2VFS6SXxTTMIGMZBO5f9tbNCNfJdLq7gbC6AaQS6xYZB7okXzvO21RJmVufRT7GJdeYHwHXmChMEjpwFlJOOTyYe8PB2fzQZobI2Y3w8ZePpUmTz1H2QSYq5apaSobooe25myBwqyB/s1600/100_7484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBz2VFS6SXxTTMIGMZBO5f9tbNCNfJdLq7gbC6AaQS6xYZB7okXzvO21RJmVufRT7GJdeYHwHXmChMEjpwFlJOOTyYe8PB2fzQZobI2Y3w8ZePpUmTz1H2QSYq5apaSobooe25myBwqyB/s400/100_7484.JPG" width="300" /></a></div>
<ul style="text-align: left;">
<li> Keep it aside. Take a pan, add about 8 tspn of vegetable oil. After heating the oil for about 2 min, add 1 tspn of jeera. As soon as the popping sounds start, add the chilly-garlic-ginger paste you prepared previously and mix so that nothing burns.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0o_zV5K6f-7VnBuvDMim_r-P4xKaI7zLH3VvxsEWUdhZZZiEooXehNAJfQDmfMbThtpF8FJSocjOxKDqDCW-zGWjaOiKTQtLmqTC2O_PeL02M-tXrimag7xCvm0TTBf_7WIDkwpsQhNK/s1600/100_7509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0o_zV5K6f-7VnBuvDMim_r-P4xKaI7zLH3VvxsEWUdhZZZiEooXehNAJfQDmfMbThtpF8FJSocjOxKDqDCW-zGWjaOiKTQtLmqTC2O_PeL02M-tXrimag7xCvm0TTBf_7WIDkwpsQhNK/s400/100_7509.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Add the chopped onions to the pan and mix well. Once the onion turns nearly golden brown, add about 2tspn red chilli powder and a pinch of turmeric powder(haldi) and mix.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J53lZNNckp5AssTQmBJoQ9euB-YJux_OVooMW1smWCbS3zDBHt0NHf25acuU8Xe0SVMM41Hi9C_n2pdqNJ5Kn68hdooNqTTBLl6FezXAF2s9s8wfKnyAraT50mIkhoJiDNau6sOdJ1FL/s1600/100_7511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J53lZNNckp5AssTQmBJoQ9euB-YJux_OVooMW1smWCbS3zDBHt0NHf25acuU8Xe0SVMM41Hi9C_n2pdqNJ5Kn68hdooNqTTBLl6FezXAF2s9s8wfKnyAraT50mIkhoJiDNau6sOdJ1FL/s400/100_7511.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Now add the tomato puree to the pan and mix for about 3-4 minutes. Watch the color of the puree change a little.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPv6w7V9spzSMpuXjS_fqgNz-t1myWFylWRMl0s8r8Wg9m-kWQGnNLC06XPb_zavg-oY3Ix92biQUvQL3HDD6eooakD-RyDKgGhcMbDeXJ7QdalPIJ6kAenYe9htchjZ2cMbSYMVA-J9n/s1600/100_7513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPv6w7V9spzSMpuXjS_fqgNz-t1myWFylWRMl0s8r8Wg9m-kWQGnNLC06XPb_zavg-oY3Ix92biQUvQL3HDD6eooakD-RyDKgGhcMbDeXJ7QdalPIJ6kAenYe9htchjZ2cMbSYMVA-J9n/s400/100_7513.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Add the cooked dal to the pan and mix. Add some water if needed to get the consistency required. Make sure you don't add too much water. Less is ok, you can add water later too. But if you add too much, you'll compromise the taste.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdKqdcZgZeTZwHw-HaWLSy_Dkcjcq5u6fZ-hEphJ7SULV1sP6xO1bekrYDa5DFa8n0iaV3vaG47YecX71hYWmNn9UJYNhZwhcXrDU0pHspEdamNI5BwaXzH4HGIc9o6K_80OPJcUMQVAF/s1600/100_7519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdKqdcZgZeTZwHw-HaWLSy_Dkcjcq5u6fZ-hEphJ7SULV1sP6xO1bekrYDa5DFa8n0iaV3vaG47YecX71hYWmNn9UJYNhZwhcXrDU0pHspEdamNI5BwaXzH4HGIc9o6K_80OPJcUMQVAF/s400/100_7519.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Cover the pan and let the contents boil at medium flame. Once the contents start boiling, add crushed coriander leaves and mix.(Coriander leaves can be used to garnish while serving too.) Let the contents boil really well and then turn off the flame.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtPByobxF3DJD9KIIaH1plpeXXuz8f1iFiAjMJcGEvhNHuYqoS7a1TM_YrYfFlBJdwjcfeHXLjKo5glLmdd5A_b4w_Xnk6ppxVvcBUj8jFUhFdQ_F6zufcwThAU-ZDXyxTLecGQxsA6bA/s1600/100_7520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtPByobxF3DJD9KIIaH1plpeXXuz8f1iFiAjMJcGEvhNHuYqoS7a1TM_YrYfFlBJdwjcfeHXLjKo5glLmdd5A_b4w_Xnk6ppxVvcBUj8jFUhFdQ_F6zufcwThAU-ZDXyxTLecGQxsA6bA/s400/100_7520.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Dal fry is ready to be served with ghee rice which will be covered in my next post. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvttP8yIntGnBEW18oUmSsncUp8_lgNNrUISK1duvxEU3Jw6e8wZnuJ7EInpkuYQW_De5wkympafqJzTCypcqyTXpVnuozyqSKmOViNdmi1agcMwraQv9Qsc0We9FtfaA23yMvPik5IIb/s1600/100_7526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvttP8yIntGnBEW18oUmSsncUp8_lgNNrUISK1duvxEU3Jw6e8wZnuJ7EInpkuYQW_De5wkympafqJzTCypcqyTXpVnuozyqSKmOViNdmi1agcMwraQv9Qsc0We9FtfaA23yMvPik5IIb/s640/100_7526.JPG" width="480" /></a></div>
<br />
<div style="text-align: justify;">
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i><br />
<br />
<i><b>Cheers!</b></i></div>
<br />
<br />
<br /></div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com4tag:blogger.com,1999:blog-2895596512348645701.post-43045854115810658732012-06-13T22:53:00.001+05:302012-06-15T00:24:17.552+05:30Lady's Finger Bhaaji.<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xXFd3JoVryY1Pg3iAjA0ENy9vnvk8WtWY7-I96b6STI4X6GjOTeWFN7y9J0HovCpBT4gg1ldrv5LnnI1ZXd7nnEnreuC4yaaNcMBoJckXU3c0WvTkk5c733TvT8lZjvfjvDtPFE1D3dk/s1600/100_7458.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xXFd3JoVryY1Pg3iAjA0ENy9vnvk8WtWY7-I96b6STI4X6GjOTeWFN7y9J0HovCpBT4gg1ldrv5LnnI1ZXd7nnEnreuC4yaaNcMBoJckXU3c0WvTkk5c733TvT8lZjvfjvDtPFE1D3dk/s400/100_7458.JPG" width="400" /></a></div>
<div style="text-align: justify;">
This dish is one of my most favorite ones. Bhindi / lady's finger...! A beautiful vegetable to cook with. Go ahead, and try this out. You know you want to... ;-)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i><b>Time needed :</b></i> 10-15 min<br />
<br />
The following measures used in this post<i><b> serves for two.</b></i></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<i><b>Ingredients :</b></i><br />
<br />
<i>About 20 huge lady's fingers (depends really! Do your math keeping in mind that after cooking, lady's fingers get really soft and squishy and the quantity seems to be really less when compared to the quantity in your bowl before cooking them.)</i><br />
<i>5 dried red chillies</i><br />
<i>6 tspn vegetable oil </i><br />
<i>1 tspn mustard seeds</i><br />
<i>1/2 tspn turmeric powder(haldi)(optional)</i><br />
<br />
<i><b>Method :</b></i><br />
<br />
<ul style="text-align: left;">
<li>Chop the lady's fingers anyway you like. Refer to my pictures for how i did it. Keep it aside for later use. Also crush the 5 dried red chillies with your hand and keep it aside.</li>
</ul>
<ul style="text-align: left;">
<li>Add about 6 tspn oil to the pan and heat it for about 2-3 min. Then add 1 tspn mustard seeds and let it fry. When it starts making popping sounds, add the crushed chillies to it and mix quickly else the chillies will burn. (You have to add the chillies as soon as the popping sounds start. If you wait for it to stop, while you add chillies, your mustard seeds will burn and give out a strange taste.)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZNZ9RVArK_gr-VkrArY-xanLNPN3EqhDum0jy1Mb9ChLL_MeeBxGSOc1vjIQnAl22qP1FLrd07puedIYlDaJlLCPCgG2ADg2eahLdnXBa4FzXDZ_1SJjTwk_U4sS029PbK0Vw8ICNlK8/s1600/100_7447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZNZ9RVArK_gr-VkrArY-xanLNPN3EqhDum0jy1Mb9ChLL_MeeBxGSOc1vjIQnAl22qP1FLrd07puedIYlDaJlLCPCgG2ADg2eahLdnXBa4FzXDZ_1SJjTwk_U4sS029PbK0Vw8ICNlK8/s400/100_7447.JPG" width="400" /></a></div>
<br />
<ul style="text-align: left;">
<li> Add the chopped lady's fingers to the pan and mix quickly, or the chillies will burn.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYG5WkS-tyhQEI3emdS5zvMVXKfWCcDS4ac2wrpOFNjUIf6Mx4Wgmj-v6U2kyoYiEQrfD18zTuWx811d357s5nqU_s2xlPofcfpsU-bsSAEk6Ny9YLT3wg8Xd3Ab-qXqhwXerC2m__Ssd/s1600/100_7448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYG5WkS-tyhQEI3emdS5zvMVXKfWCcDS4ac2wrpOFNjUIf6Mx4Wgmj-v6U2kyoYiEQrfD18zTuWx811d357s5nqU_s2xlPofcfpsU-bsSAEk6Ny9YLT3wg8Xd3Ab-qXqhwXerC2m__Ssd/s400/100_7448.JPG" width="400" /></a></div>
<br />
<ul style="text-align: left;">
<li>Now add 1/2 tspn turmeric powder(haldi) for the flavor. Do not add too much, it will compromise the taste. Also add appropriate amount of salt and mix well. Sprinkle a little water. Do not pour, just sprinkle. Not much because lady's fingers do not need much water to cook. Just sprinkle a few spoons and mix. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5tj2Hgs65ZE17XMV_ENCIUaVE_kDZYC1dINzCPtoTgr7zmQ_gbQuHd_e7wi3957wo1MpB_UPCOXmPe03y0Ma_9grl8zhjJqkXNfTFrgSk8okHOOpaXGsxUFr22mVZUdLV3K1EQhVp_M4/s1600/100_7450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5tj2Hgs65ZE17XMV_ENCIUaVE_kDZYC1dINzCPtoTgr7zmQ_gbQuHd_e7wi3957wo1MpB_UPCOXmPe03y0Ma_9grl8zhjJqkXNfTFrgSk8okHOOpaXGsxUFr22mVZUdLV3K1EQhVp_M4/s400/100_7450.JPG" width="400" /></a></div>
<br />
<ul style="text-align: left;">
<li>Close the pan with a lid and cook on low flame. Make sure it's on low flame or these contents will stick to the pan and burn. Check after 3-4 minutes and mix. </li>
<li>Take a spoon and taste a piece to check if it's soft enough to be eaten. If not let it cook a minute more or two. This vegetable cooks really fast, so do not go away for long!</li>
<li>Serve with hot chapatis or as a side dish with rice. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWHAU9FLWpmQ4vmw3W3gwnWGGT5MVToznJk081cDPCJORTYdkEOOXdunLdqkfR54oPawcrg84OrrC2qANl3LailOwWvJNBdhSL3Dd7M_At3KA9t1M7-GlIIERYKE6QKXFCOSIwKJ6s4bt/s1600/100_7458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWHAU9FLWpmQ4vmw3W3gwnWGGT5MVToznJk081cDPCJORTYdkEOOXdunLdqkfR54oPawcrg84OrrC2qANl3LailOwWvJNBdhSL3Dd7M_At3KA9t1M7-GlIIERYKE6QKXFCOSIwKJ6s4bt/s640/100_7458.JPG" width="640" /></a></div>
<br />
<ul style="text-align: left;">
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<i><b>Try it out yourself and mail me a picture of your preparation to
princesspranita@gmail.com, and i will flaunt it on my blog. Looking
forward to your valuable feedback. </b></i><br />
<br />
<i><b>Cheers! </b></i></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b> </b><br />
<br />
<div style="text-align: justify;">
<b> </b> </div>
</div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com4tag:blogger.com,1999:blog-2895596512348645701.post-73380153334174360702012-06-12T22:52:00.002+05:302012-06-15T00:25:30.534+05:30Raw/Vegetable Banana Bhaaji - Andhra Style<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXkymvw2kVukR4cad5fMI5blB17NYbQeWUcOmgfBeZrFpGgqh3VVyvcUCrhy4Enyg2AWw5IZoakIGkKzcKR4rdy5Pd-xL39Wupq1qzAC_iN0pKqJaT2FOM4BE6SCgyWJ4F3yIQBKW6jUQ/s1600/100_7446.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXkymvw2kVukR4cad5fMI5blB17NYbQeWUcOmgfBeZrFpGgqh3VVyvcUCrhy4Enyg2AWw5IZoakIGkKzcKR4rdy5Pd-xL39Wupq1qzAC_iN0pKqJaT2FOM4BE6SCgyWJ4F3yIQBKW6jUQ/s400/100_7446.JPG" width="400" /></a></div>
This
is a very simple and yummy item and can be cooked in a very short time.
Mom says it's an Andhra style dish, though i don't understand what that
means. But i love the taste of this cuisine and that's why i learnt it
and i think you should try it out for yourself before deciding whether
you like it or not.
<br />
<b>Time needed :</b> 10-15 min<br />
<br />
The following measures used in this post <b>serves for two.</b> <br />
<br />
<br />
<br />
<br />
<br />
<b>Ingredients : </b><br />
<br />
<i>1 vegetable banana(raw banana)</i><br />
<i>1 onion</i><br />
<i>1 green chilly</i><br />
<i>2 red dried chillies( 3 green chillies can be used too instead of 1+2, or 3 red chillies will do too. As per your convenience)</i><br />
<i>1 garlic clove </i><i>1 tspn cumin seeds(jeera)</i><br />
<i>8 tspn vegetable oil</i><br />
<br />
<b>Method :</b><br />
<b> </b><b> </b><br />
<br />
<ul style="text-align: justify;">
<li>Chop the banana in your preferred
shape. For thickness, refer to the picture far down for an idea. Keep it
aside to be used later.</li>
</ul>
<div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;">
<br /></div>
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;">
</div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;">
</div>
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;">
</div>
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzvT9xUPPXDdAg4WNwpD-GScxwaRE9GdnyaY2zft602aSJHTr2DPsTV1iFK0mIDi7l2WlDdlYkL8Uxi4MTUGR_vwnVwV4bkxo3DQk9pU40bNDkM9iBIXcg9wOx2Kid8YVjEEFk5dr5pAj/s1600/100_7418.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<ul style="text-align: left;">
<li style="text-align: justify;">Add the finely chopped onion to the mixer jar. Also add the chillies and the garlic clove to it.</li>
<li style="text-align: justify;">Whip the contents, but make sure it doesn't turn into a paste. We
just need it to be crushed enough. Refer the picture for a better
understanding.</li>
<li style="text-align: justify;">Then keep this aside to be used at a later stage.<b> </b><i> </i></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRYDu2etpD6teuNMIpyQfPWlMfWGyl8ndqA8ySwZw3b5mphNaRmJhRKy1OCqxFERW-9f-3_4pga-YkJiOLpwwgldUP74BzD0s6p9WXWVQrl5D2nC4DMd8dommfq6KekIlFX83LaSRPgTX/s1600/100_7422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRYDu2etpD6teuNMIpyQfPWlMfWGyl8ndqA8ySwZw3b5mphNaRmJhRKy1OCqxFERW-9f-3_4pga-YkJiOLpwwgldUP74BzD0s6p9WXWVQrl5D2nC4DMd8dommfq6KekIlFX83LaSRPgTX/s400/100_7422.JPG" width="300" /></a></div>
<ul style="text-align: left;">
<li style="text-align: justify;"> Now add about 8tspn vegetable oil to a pan and let it heat on medium flame for about a minute.</li>
<li style="text-align: justify;">Then add about 1tspn cumin seeds(jeera) and let it be till it makes popping sounds.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzvT9xUPPXDdAg4WNwpD-GScxwaRE9GdnyaY2zft602aSJHTr2DPsTV1iFK0mIDi7l2WlDdlYkL8Uxi4MTUGR_vwnVwV4bkxo3DQk9pU40bNDkM9iBIXcg9wOx2Kid8YVjEEFk5dr5pAj/s1600/100_7418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzvT9xUPPXDdAg4WNwpD-GScxwaRE9GdnyaY2zft602aSJHTr2DPsTV1iFK0mIDi7l2WlDdlYkL8Uxi4MTUGR_vwnVwV4bkxo3DQk9pU40bNDkM9iBIXcg9wOx2Kid8YVjEEFk5dr5pAj/s400/100_7418.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li>Once the sounds stop, add the contents from the mixer jar to the pan and mix well.</li>
<li>Fry the onion till it's a little golden brown.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPMZ3edG8Z_QK6UMjf52VaA0ZS3WV3MwumWkViyaOMBn1BKdJV1p0ie0arvuH77qJDoDWiIHN0a_5h7cuXRuIfVs4ZhdkuF3UlpF09gn81wwD8THCDkhC6tC9eJPUZDFrD90ImnDguXRW/s1600/100_7426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPMZ3edG8Z_QK6UMjf52VaA0ZS3WV3MwumWkViyaOMBn1BKdJV1p0ie0arvuH77qJDoDWiIHN0a_5h7cuXRuIfVs4ZhdkuF3UlpF09gn81wwD8THCDkhC6tC9eJPUZDFrD90ImnDguXRW/s400/100_7426.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Then add the chopped banana pieces to it and mix well. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97vu-jdfMpgOOKmq6gde7Vz6XlZNGs3iAcGjTNwG8VfxXuz83jFivEuw9-H7AMdHxHxbcad71rWi8CwFdWtHuUiO9NXgF-8GGfXukkNUQsDB_s5w90rGcU_ADKoaGgVZNaU6V7VCShqmF/s1600/100_7427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97vu-jdfMpgOOKmq6gde7Vz6XlZNGs3iAcGjTNwG8VfxXuz83jFivEuw9-H7AMdHxHxbcad71rWi8CwFdWtHuUiO9NXgF-8GGfXukkNUQsDB_s5w90rGcU_ADKoaGgVZNaU6V7VCShqmF/s400/100_7427.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li> Sprinkle a little water to help cooking. But make sure you don't add
a lot of water. It'll make the bhaji soggy. We need the pieces to be
cooked but intact in shape. So Just sprinkle enough to keep the food
from burning by sticking to the base of the pan. Look below for an idea.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUl8KU9gWrrOAtdszRaZmMUYW7okcH8ueta4pcDyoLGA7GqEd2c9S6b0VoO4Hwx8mFDcZvFH3HILj6sI_eeeDi2iDvZPOZ5BI37Ye5KXEsVPJidmYcbq-GwyG57Ux8kfJ85VERT_4SvzT/s1600/100_7432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUl8KU9gWrrOAtdszRaZmMUYW7okcH8ueta4pcDyoLGA7GqEd2c9S6b0VoO4Hwx8mFDcZvFH3HILj6sI_eeeDi2iDvZPOZ5BI37Ye5KXEsVPJidmYcbq-GwyG57Ux8kfJ85VERT_4SvzT/s400/100_7432.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li style="text-align: justify;">Add a pinch of turmeric powder(haldi) for a beautiful yellow. Do not add too much or it will compromise the taste.</li>
<li style="text-align: justify;">Cover
the pan with a lid and let it cook. Occasionally stir the contents to
prevent the contents from burning by sticking to the base of the pan.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_o0csv8nXrCI7dAC-ofsukEDvIPIGPpS97dSPTYemBQqm5_uLdBvL59kl1uvCNcFAnzSiqhv45vA9UNSHU2VYlDZUYHwLUhAOB11Llhh2u-ojsN5g1PYZEFZ2UqcqscUWsFlVMXf6DO9/s1600/100_7433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_o0csv8nXrCI7dAC-ofsukEDvIPIGPpS97dSPTYemBQqm5_uLdBvL59kl1uvCNcFAnzSiqhv45vA9UNSHU2VYlDZUYHwLUhAOB11Llhh2u-ojsN5g1PYZEFZ2UqcqscUWsFlVMXf6DO9/s400/100_7433.JPG" width="400" /></a></div>
<ul style="text-align: left;">
<li style="text-align: justify;">After about 5 minutes,
use a spoon and cut through a piece of the banana to check if it's
cooked. Taste it to confirm. If it's still hard, then let it cook for a
minute or two. </li>
<li style="text-align: justify;">Switch off the flame and serve it hot with chapatis or rice. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7y7Twcsyn_VwskRtbLrzU88ZfayArOObuq5Br7USvKdpuMfZ57BIOa1xglA_t-ov6AmpYCivVREz7Z1hZyU_b7d_5bevGdecV7aUQGlNph41LRP95NpCLsF7N8t6h-JhVOPBsus_8qL0/s1600/100_7446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7y7Twcsyn_VwskRtbLrzU88ZfayArOObuq5Br7USvKdpuMfZ57BIOa1xglA_t-ov6AmpYCivVREz7Z1hZyU_b7d_5bevGdecV7aUQGlNph41LRP95NpCLsF7N8t6h-JhVOPBsus_8qL0/s640/100_7446.JPG" width="640" /></a></div>
<br />
<i><b>Try it out yourself and mail me a picture of your preparation to princesspranita@gmail.com, and i will flaunt it on my blog. Looking forward to your valuable feedback. </b></i><br />
<br />
<i><b>Cheers! </b></i><br />
<i><br /></i><br />
<i><br /></i></div>
</div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com4tag:blogger.com,1999:blog-2895596512348645701.post-79947559555814563952012-06-11T13:18:00.003+05:302012-06-11T13:55:35.203+05:30MOVING INTO THE KITCHEN!<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
My mother will tell you i'm crazy to open a food blog cos you will
never find me in the kitchen when she is. But that's a different issue.
Guess what, it's time i showed her she's wrong and she says she would
love to be wrong for a change! ;-)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For me, cooking is fun when i
cook something on my own, with no help from beginning till the end. I
don't like being in the kitchen when mom is, cos then it would just be
helping, not cooking. Handing over ingredients, chopping veggies is not
cooking, it's just a part of it. And i aspire for the whole.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Though
i'm not very experienced, i have always dreamt of having my own
kitchen. I like to cook in style. I believe cooking is an art. There are
so many colors, so many flavors to be explored. My most favorite part
in cooking is mixing onions with the masala. ;-) I love it, and don't
ask me why. Just cooking the food sounds like a job, but i think the
people who love it are the ones who like to make it look presentable
after it's cooked! You don't need fancy ware to present food, just an eye for beauty!</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga83ax46nDCDqan7LtB4R2CHjR2R4kX4KSBqp4wjG_0S2jhXtqj9AvouxNM1qSns8Q0ZnGS_SBdFMOjDkQbjKItyWdRqTov-KgqVuBf9pHsIlIAYldQA3fIezUNxG52BeAR6KtmUHU9SMV/s1600/Desktop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga83ax46nDCDqan7LtB4R2CHjR2R4kX4KSBqp4wjG_0S2jhXtqj9AvouxNM1qSns8Q0ZnGS_SBdFMOjDkQbjKItyWdRqTov-KgqVuBf9pHsIlIAYldQA3fIezUNxG52BeAR6KtmUHU9SMV/s640/Desktop.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Having reached the independent phase of my life, i see a lot of
potential and need for some own cooking in the near future, with a
worried set of parents cos they do not believe i can handle that. So
this is gonna be my recipe book, for my own reference and mainly for all
the beginners outside who are in need for yummy, easy and healthy daily
food. Not that i will not include my experiments with the tough ones.
But my aim is to cover most of the easy and fast to make food you can
make daily and squeeze into your tight schedule.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So let's see
how it goes eh? My father's got to be ready for a paunch anytime now, if
somebody has to finish the food i make ;-) Cheers to yummy times ahead!
:-D<br />
<br />
<br />
</div>
</div>Pranitahttp://www.blogger.com/profile/15561255344238245261noreply@blogger.com5