tag:blogger.com,1999:blog-314810142024-03-25T07:05:54.634-04:00My CookbookA delicate blend of herbs and spices in our everyday cooking.Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-31481014.post-76986754121725356102011-03-10T16:57:00.004-05:002011-03-10T17:59:10.874-05:00Coriander Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNqKT0-4yFfSYPa0RLR7WXAZluQvcz1wN_Dx9N57aMVT1uJz3X7d5H8uHNemaUCZdBMop-fGTF7UTgodzXezX1pVJgH9uGu1TE_JPfLC9nDv7eZc7f4UtQYWKkKNfhE2cRZfViw/s1600/IMG_1828.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582588181242392082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNqKT0-4yFfSYPa0RLR7WXAZluQvcz1wN_Dx9N57aMVT1uJz3X7d5H8uHNemaUCZdBMop-fGTF7UTgodzXezX1pVJgH9uGu1TE_JPfLC9nDv7eZc7f4UtQYWKkKNfhE2cRZfViw/s400/IMG_1828.JPG" /></a> <div><span style="color:#ff0000;"><span style="color:#000000;">Got this simple but wonderful recipe from my friend Jayanthi. Perfect for lunchbox.</span></span></div><div><span style="color:#ff0000;"><strong>Ingredients</strong></span></div><div>Rice( basmati/sona masoori)- 2 cups</div><div>coriander leaves- 1 bunch</div><div>green chillies- 4 or acc to taste</div><div>coconut (grated)- 1 1/2 tbsp</div><div>onion- 1 large chopped into thin slices</div><div>salt to taste</div><div><strong><em><span style="color:#33ccff;">For seasoning</span></em></strong></div><div>oil- 2 tbsp or acc to taste</div><div>mustard seeds- 1/4 tsp</div><div>channa dal- 1 tsp</div><div>jeera-1/2 tsp</div><div>red chillies-2</div><div>ginger- a small pice chopped finely</div><div>curryleaves- a few</div><div>asafoetida- little</div><div><strong><span style="color:#ff0000;">Method</span></strong></div><div>Cut the stems from the coriander bunch, wash well and chop them roughly .</div><div>Grind coriander leaves, coconut and green chillies to coarse paste.</div><div>Cook rice seperately.</div><div>Heat oil in a pan and add mustard seeds, channa dal, jeera, red chillies, asafoetida, ginger and curry leaves.</div><div>Add onion slices and saute until it turns transparent. Then add the ground paste and salt. Fry for some time till the raw smell disappears. </div><div>Add cooked rice to it and serve hot with raita.</div><div><strong><em><span style="color:#33ccff;">Note:</span></em></strong></div><div>U can add green peas or lima beans in the coriander rice.</div><div> </div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com42tag:blogger.com,1999:blog-31481014.post-64628904429966870042011-02-24T14:02:00.005-05:002011-02-25T15:04:00.623-05:00Banana bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGSQbCnHJ4afE3cVpGBANbHf65weXlFIa8FEIW5jYwD5cfl5fEdl11gkBKbV9rQoYbWhyphenhyphenpxky05VOGJl9BesUR0QaKmy45N-tZJouippUIBinq8LgaAMPTcf0U51lBqnJUN0-UQ/s1600/P1010385.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577713257673223970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGSQbCnHJ4afE3cVpGBANbHf65weXlFIa8FEIW5jYwD5cfl5fEdl11gkBKbV9rQoYbWhyphenhyphenpxky05VOGJl9BesUR0QaKmy45N-tZJouippUIBinq8LgaAMPTcf0U51lBqnJUN0-UQ/s400/P1010385.JPG" /></a><strong><span style="color:#ff0000;"> Ingredients<br /></span></strong><div>Wheat flour- 1 cup</div><div>All purpose flour- 1 cup</div><div>butter-1/2 cup</div><div>sugar-1 cup</div><div>baking powder- 1 tsp</div><div>baking soda-1 tsp</div><div>bananas (well ripened)-3</div><div>walnuts -1/2 cup chopped</div><div>eggs-2</div>salt-1/4 tsp<br />Vanilla essence-1/2 tsp<br /><span style="color:#00cccc;"><strong>Method</strong></span><br /><span style="color:#000000;">Preheat the oven to 350 degrees Farenheit.</span><br /><span style="color:#00cccc;"><span style="color:#000000;">Bring the butter and eggs to room temperature.</span></span><br /><span style="color:#00cccc;"><span style="color:#000000;">Beat butter and sugar till light and fluffy. Add one egg at a time to the butter, sugar mixture and beat well.</span></span><br /><span style="color:#00cccc;"><span style="color:#000000;">Mash the bananas seperately and add vanilla essence and sour cream to it . </span></span><br /><span style="color:#00cccc;"><span style="color:#000000;">In another bowl ,sift together the wheat flour, all purpose flour, salt, baking powder and baking soda.</span></span><br /><span style="color:#00cccc;"><span style="color:#000000;">Add dry ingredients to the wet ones and fold in the chopped walnuts. Mix gently and pour the batter in the greased loaf pans.</span></span><br /><span style="color:#00cccc;"><span style="color:#000000;">Bake for 50 minutes or until the toothpick inserted into the center of the pan comes out clean.</span></span><br /><span style="color:#00cccc;"><span style="color:#000000;">note:</span></span><br /><span style="color:#00cccc;"><span style="color:#000000;">I have used equal amts of wheat and all purpose flour. You can use wheat flour alone if u are health conscious or make it the regular way with all purpose flour only.</span><br /></span><span style="color:#00cccc;"></span>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com14tag:blogger.com,1999:blog-31481014.post-76833355568809133372011-02-09T14:24:00.007-05:002011-02-13T23:17:58.437-05:00Mixed vegetable chutney<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO49630nXBcR2rl8wd6han2QpKzj7Jx5kXHjCsIxXxwtZgXSB3drZZ-rCEJauAWCMZbanXEETufeqTHU0otNcJXyzzVHXuZQ9QFY_SujWVtNmuaWh-X9MpkUtunFuzvB670BjFQ/s1600/P1010374.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573392520222916178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO49630nXBcR2rl8wd6han2QpKzj7Jx5kXHjCsIxXxwtZgXSB3drZZ-rCEJauAWCMZbanXEETufeqTHU0otNcJXyzzVHXuZQ9QFY_SujWVtNmuaWh-X9MpkUtunFuzvB670BjFQ/s400/P1010374.JPG" /></a> I got this recipe from my friend Radha. It tastes great with Idly and dosa. Goes well with rice too.<br /><div><strong><span style="color:#ff0000;">Ingredients</span></strong></div><div>onion-1 </div><div>Zuchini-1</div><div>capsicum- 1 </div><div>Red pepper- 1/2 </div><div>carrot-1</div><div>brinjal -1 medium sized or 2 small</div><div>urad dal-1 tbsp</div><div>channa dal- 1 tbsp </div><div>salt to taste</div><div>red chillies- 5 or acc to taste</div><div>tamarind - a small piece</div><div>oil- 2bsp</div><div>coriander leaves- a few</div><div>curry leaves - a few</div><div></div><div><span style="color:#ff0000;"><strong>Method</strong></span></div><div>chop all the vegetables into cubes.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6t9tFoLIl9fR8c6OO_H3gTyME25nQxnIgi42uUjLvx5qOyshkcr_Rw6DR3Kaw2XzGTwTXE4x7Dayyo3z1p0bUc_WcXMwwvFYbsOHJIWEYxnavrOWeFhj16cyN8dsU50GkIUw4Q/s1600/P1010370.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573392728057525490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6t9tFoLIl9fR8c6OO_H3gTyME25nQxnIgi42uUjLvx5qOyshkcr_Rw6DR3Kaw2XzGTwTXE4x7Dayyo3z1p0bUc_WcXMwwvFYbsOHJIWEYxnavrOWeFhj16cyN8dsU50GkIUw4Q/s200/P1010370.JPG" /></a><br /><br /><div>Heat oil in a pan and add channa dal, urad dal, curryleaves. When the dals become golden brown add the chopped onions. Saute for a couple of minutes till it becomes transparent and then add all of the veggies along with tamarind and chillies.</div><div>Saute for some time till the veggies soften. Add the coriander leaves finally and remove from fire .</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3hCkRLzh9-FUHMEFDeaXR_NOhZIcFDS3gTavUHjKrq42nvoDdcEpwErg41Nwf-_fmSW0ITOhavw8JMdPQ2hwd5ZLpSGzfHXiDhNAK6ZlPzaKAebEMS7IJ_6nG1-qSpbcYh4FzQ/s1600/P1010378.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573393676455228594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3hCkRLzh9-FUHMEFDeaXR_NOhZIcFDS3gTavUHjKrq42nvoDdcEpwErg41Nwf-_fmSW0ITOhavw8JMdPQ2hwd5ZLpSGzfHXiDhNAK6ZlPzaKAebEMS7IJ_6nG1-qSpbcYh4FzQ/s200/P1010378.JPG" /></a><br /><br /><br /><div>Grind them when cool and serve with idly or dosa.</div></div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com12tag:blogger.com,1999:blog-31481014.post-12746429496735132322011-01-07T09:25:00.009-05:002011-01-26T18:11:52.602-05:00Gobi Manchurian -dry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmI8OvYie130XjBMUzBSM-pl6LG_cxB-_G1_YBlbe7mYzIyLQS2msur-UKB9wua_lvnwsmPcwOzgZUa7XHg-bn24f-jWiEli4CzFFetmIqj2dHxSUyPYuFqFuMEXm9qM1dFher6g/s1600/cook+004.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566635393747967442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmI8OvYie130XjBMUzBSM-pl6LG_cxB-_G1_YBlbe7mYzIyLQS2msur-UKB9wua_lvnwsmPcwOzgZUa7XHg-bn24f-jWiEli4CzFFetmIqj2dHxSUyPYuFqFuMEXm9qM1dFher6g/s400/cook+004.jpg" /></a> <div><div><div><span style="color:#ff0000;"><strong>Ingredients</strong></span></div><div><em><strong><span style="color:#00cccc;">For deep frying</span></strong></em></div><div>cauliflower-1 , cut into small florets</div><div>allpurpose flour/ maida-6 tbsp</div><div>cornstarch-4 tbsp</div><div>chilli powder- 1 tsp or to taste</div><div>salt to taste</div><div>oil for deep frying</div><div><span style="color:#00cccc;"><strong><em>For the sauce</em></strong></span></div><div>oil-1 1/2 tbsp</div><div>yellow onion(medium size)-1 chopped finely</div><div>green onions- 1 bunch,chopped (the base white part and top green part seperately)</div><div>ginger- a small piece, chopped finely</div><div>green chilli- 1 chopped finely</div><div>garlic- 5 cloves, chopped finely</div><div>corn starch-1 tbsp</div><div>chilli sauce-1-2 tsp acc to taste</div><div>tomato sauce-1tbsp or to taste</div><div>soy sauce-1 tbsp or to taste</div><div>salt to taste</div><div><span style="color:#ff0000;"><strong>Method</strong></span></div><div>Mix all purpose flour/maida ,cornstarch ,chilli powder and salt in a bowl and a little water to make a thick paste (bhajji consistency).</div><div>Wash cauliflower florets and add it to the paste. mix it well so that the florets are coated well with the paste.</div><div>Deep fry the florets in oil and keep aside.</div><div>Heat oil in a pan, add the chopped onions and the base part of the green onions. fry for some time and add the chopped ginger , garlic and green chilli pieces.Add salt to taste.</div><div>Saute for a minute and add the chilli sauce, tomato sauce and soysauce.</div><div>Mix the cornflour with water and add it the mixture.Simmer the flame and when the sauce thickens add the deep fried cauliflower florets.</div><div>Mix well so that the florets are covered well with the sauce. sprinkle the chopped green part of the spring onions and serve hot.</div><div> </div></div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com13tag:blogger.com,1999:blog-31481014.post-56290230199297988632009-07-10T09:36:00.006-04:002009-07-10T23:22:00.116-04:00Blueberry Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUPJSPLoN-uOpcm5avEu8QhadDLV7L53L9jPf2kFj2_Z4m9degyu_8CHydjmWPAMxcsiZlGriNRoTkLApcVX1MwwqstKGmLujLv72jBSuZYycE_6WQYkwDI6Xj9NO48Dx1q1vaw/s1600-h/P7101018.JPG"><img id="BLOGGER_PHOTO_ID_5357036798372713698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUPJSPLoN-uOpcm5avEu8QhadDLV7L53L9jPf2kFj2_Z4m9degyu_8CHydjmWPAMxcsiZlGriNRoTkLApcVX1MwwqstKGmLujLv72jBSuZYycE_6WQYkwDI6Xj9NO48Dx1q1vaw/s400/P7101018.JPG" border="0" /></a><br /><div> <span style="color:#339999;"><strong>Ingredients</strong></span></div><div><br /></div><div>All purpose flour- 2 1/2 cups</div><div>sugar- 1 or 1 1/4 cup</div><div>baking powder- 1 1/2 tsp<br />baking soda- 1 tsp<br />salt- 1/8 tsp</div><div>blueberries(fresh or frozen)- 1 1/2 cups </div><div>butter- 1/4 cup</div><div>eggs- 2</div><div>oil- 1/4 cup</div><div>milk- 3/4 cup</div><div>yogurt- 1/4 cup</div><div>vanilla essence- 1 - 2 tsp</div><div></div><div><br /></div><div><strong><span style="color:#339999;">Method</span></strong></div><div></div><div><br /></div><div>Preheat the oven to 400 degrees and grease the muffin tray.</div><div>Powder the sugar and sift it along with flour, baking soda, baking powder and salt.</div><div>Bring the butter to room temperature and whisk it well . Add eggs to it and whisk again. Add oil, milk , yogurt, and vanilla essence to it and whisk everything well. You can use the hand mixer at low level too.</div><div>Toss the blueberries with a tbsp of flour ( so that the bluberries do not sink at the bottom of the muffins) and set aside.</div><div>Mix the flour mixture to the wet mixture with a rubber spatula. Do not whisk or beat the mixture at this stage as the muffins would turn out harder. Just mix them gently and fold in the blueberries. Be careful not to squish them.</div><div>Fill in the batter to the greased muffin pan until 3/4 th .</div><div>Bake for 15 minutes or until a toothpick inserted into the muffin comes out clean.</div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5357036565840036082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa7xCqqw72_oMB8S62CV6qdU5gKyH3xA45-xpcCnhBoaHYsndPXZT2fALwrjlMBL4bvB4km9Rn4rNHF8_5HDgmTgrkK9vMnST7yajFbYnF4eNs7U76HRj6KD5gw7qZmrGrJIXmg/s400/P7101011.JPG" border="0" /></div><div></div><div>Cool them in wire racks. </div><div> </div><div><strong><span style="color:#339999;">note</span></strong></div><div><br /></div><div>I used 1 cup of sugar ,but felt the sweet content was less and so next time i would surely go for 1 1/4 cups.</div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com14tag:blogger.com,1999:blog-31481014.post-77759671174070322742009-06-15T22:32:00.005-04:002009-06-22T19:43:36.523-04:00Ven Pongal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eMcDoXdb-mFvKWpboLvv2faNutmSklGfXZjCGnTqO4qInAFpzAIUiVP8JEuHGtDMcexJU9neSq54nif2skT22bDveq0Eh1efNzALSf_b0jAYzBOvW8SR64964_hQarwQnEkcjA/s1600-h/P6150784.JPG"><img id="BLOGGER_PHOTO_ID_5350301293793893938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eMcDoXdb-mFvKWpboLvv2faNutmSklGfXZjCGnTqO4qInAFpzAIUiVP8JEuHGtDMcexJU9neSq54nif2skT22bDveq0Eh1efNzALSf_b0jAYzBOvW8SR64964_hQarwQnEkcjA/s400/P6150784.JPG" border="0" /></a><br /><div><strong><span style="color:#339999;">Ingredients</span></strong></div><br /><div>Rice- 1 cup</div><div>split/yellow moong dal- 1/2 cup</div><div>cashews-a few broken into small pieces or halved</div><div>cumin-seeds- 1tsp</div><div>pepper- 1 tsp </div><div>green chillies- 1slited</div><div>ginger - a small piece chopped finely</div><div>asafoetida- a couple of pinches</div><div>curry leaves- a few</div><div>salt to taste</div><div>oil-1tbsp</div><div>ghee- 1 tbsp</div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Dry roast the dal lightly for a couple of minutes till a nice aroma comes and set aside. Be careful not to turn it brown.</div><div>Heat oil and ghee in a pressure cooker and when hot add the cashews,pepper, cumin, ginger,green chilli ,curry leaves and asafoetida. Keep in a low flame and make sure nothing gets burnt.</div><div>Add the dal and the washed rice to it and then add 4 cups of water . Check salt and pressure cook it. ( As we add more water for this , most of the time the water overflows . To avoid this I follow this method: partly cover with a lid, turn on high flame and let it boil. After some time when the rice , dal and water are in even consistency ,close with a lid. When steam comes add weight and simmer for 15 minutes.)</div><div>When the steam subsides completely,open the cooker and mix it well so that it gets mashed lightly.</div><div>Serve hot with sambar or coconut chutney.</div><br /><div></div><div><strong><span style="color:#339999;">Note</span></strong></div><br /><div>You can pressure cook the dal and rice and then do the seasonings finally too.</div><div></div><div></div><div></div><div></div><div> </div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com16tag:blogger.com,1999:blog-31481014.post-42595688521558305202009-06-05T14:33:00.004-04:002009-06-05T16:12:02.762-04:00Vegetable Upma<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrp-KognpLnIkIeqRt9Y2XhGnNuke5WGlxBZo-dWTAAv830uHj6YEQC_d2t7oDDTLQ5-xZTh923bwRbFyxADxgLVWLx6MS9ZlCEeQFuHSSLpj9V2J55Q0uBzxb4K8yd7y_vFpyA/s1600-h/P6050940.JPG"><img id="BLOGGER_PHOTO_ID_5343937817302278082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrp-KognpLnIkIeqRt9Y2XhGnNuke5WGlxBZo-dWTAAv830uHj6YEQC_d2t7oDDTLQ5-xZTh923bwRbFyxADxgLVWLx6MS9ZlCEeQFuHSSLpj9V2J55Q0uBzxb4K8yd7y_vFpyA/s400/P6050940.JPG" border="0" /></a><br /><div><strong><span style="color:#00cccc;">Ingredients</span></strong></div><br /><div>rava- 2 cups</div><div>onion- 1 chopped finely</div><div>tomato- 1 chopped finely</div><div>green chillies-2 slitted</div><div>ginger- 1 small piece chopped finely</div><div>carrot-1 chopped finely</div><div>beans- 6-8 chopped finely</div><div>peas- 1/2 cup</div><div>capsicum-1/4 chopped finely</div><div>potato-1 chopped finely</div><div>cooked channa- 1/4 cup</div><div>turmeric powder- 1/4 tsp or less</div><div>chilli powder- 1/4 tsp or acc to taste</div><div>garam masala powder- 1/4 tsp</div><div>coriander leaves- a few chopped finely</div><div>salt to taste </div><div> </div><div><em><span style="color:#339999;">Seasonings</span></em></div><br /><div>oil- 2 to 3 tbsp</div><div>mustard seeds- 1/4 tsp</div><div>split urad dal- 1/4 tsp</div><div>channa dal- 1/2 tsp</div><div>cashews halved- 5</div><div>asafoetida- little</div><div>curry leaves- a few</div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Dry roast the rava in a heavy bottomed pan for a couple of minutes till the raw smell disappears.</div><div>Transfer the rava in a different plate and keep aside. </div><div>Heat oil in the same pan and add mustard seeds, cashews, channa dal, urad dal, curry leaves and asafoetida one by one. </div><div>When the cashews turn golden brown , add the chopped onions, green chillies and ginger. Then add the chopped tomatoes, fry for some time and then add all the chopped veggies .</div><div>Saute for sometime and add salt, turmeric, chilli , garam masala powders and 1/2 cup of water to it. </div><div>Simmer the flame and close the pan with a lid .When all the veggies are cooked, add 2 cups of water and the roasted rava (1:1 ratio). Mix well and close with the lid for a minute. Upma is ready now... serve hot with chutney or pickle.</div><div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com25tag:blogger.com,1999:blog-31481014.post-125380337777004532009-05-04T14:32:00.006-04:002009-05-04T14:54:07.401-04:00Bombay Sweet Toast<span style="color:#000000;">Sorry for not posting for a long time... Will try to post atleast a few recipes in a month. </span><br /><div>This is a very simple , yet tasty recipe...loved to share with you all.</div><div> </div><img id="BLOGGER_PHOTO_ID_5332043716993041154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZEv0Jp4CURmy0hcPi8aXHIEHBaSZp1iXFo1dT4g0D58ZXL-Y0YxqjL6WIVzImNymatAa3YErxU46rwmOoZ9RslWIVYRwefgwUT6vDZ4K6vh0kRN29lz5JF5Zrzt71tm4x3w8-A/s400/PA190029.JPG" border="0" /><br /><div></div><div><strong><span style="color:#3366ff;">Ingredients</span></strong></div><br /><div>Round Rusks- 10</div><div>milk- 2 cup</div><div>sugar-3 tbsp or to taste</div><div>ghee- 1/4 cup or to taste</div><br /><div><strong><span style="color:#3366ff;">Method</span></strong></div><br /><div>Boil the milk in a wide vessel. Add sugar to it and mix well. </div><div>Dip the rusks one by one for a couple of seconds and keep seperately in a plate. </div><div>Heat the tava and arrange 3 to 4 rusks in it. Melt ghee and add it liberally to the sides and the centre. Flip it over add little ghee and cook till golden brown on both sides.</div><div>Serve hot for an evening snack. Kids will love it!!!</div><div></div><div> </div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com20tag:blogger.com,1999:blog-31481014.post-36326917757681367192009-02-23T13:50:00.006-05:002009-02-23T14:56:34.291-05:00Bell pepper (capsicum) Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaS_Z-0B1qTm_dOD7GdedSiyveNdDGt3MiFEBAMooHHRI1rOomcJ0-ugP30F8aa4NDIZyOVBrXsYQOziO8righoa7O4NYQ6Hp9oUsxhJF_uZbLL4HpPbKfJgRb5SpVoK7c215w1w/s1600-h/PB100346.JPG"><img id="BLOGGER_PHOTO_ID_5306083337321942386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 352px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaS_Z-0B1qTm_dOD7GdedSiyveNdDGt3MiFEBAMooHHRI1rOomcJ0-ugP30F8aa4NDIZyOVBrXsYQOziO8righoa7O4NYQ6Hp9oUsxhJF_uZbLL4HpPbKfJgRb5SpVoK7c215w1w/s400/PB100346.JPG" border="0" /></a> <div><div><div><span style="color:#00cccc;"><strong>Ingredients<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXfO3xA5pq2wu72sBxhIbViO67PsipWEAv8pWa_iVpmAlzu0FIjbkhTHt9-3UxeWV8evagYLn7C3IvbAEnrCxqDoY9JPaeDBZcBnRlQWJBk0SjOPKJ7V8-ZUr0zEu8gMyjQM1gQ/s1600-h/PB100345.JPG"><img id="BLOGGER_PHOTO_ID_5306079946580813522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXfO3xA5pq2wu72sBxhIbViO67PsipWEAv8pWa_iVpmAlzu0FIjbkhTHt9-3UxeWV8evagYLn7C3IvbAEnrCxqDoY9JPaeDBZcBnRlQWJBk0SjOPKJ7V8-ZUr0zEu8gMyjQM1gQ/s200/PB100345.JPG" border="0" /></a></strong></span></div><br /><div>Basmathi/Raw rice- 2 cups</div><div>1/2 of each green, yellow , red and orange bellpeppers</div><div> or</div><div>green bellpepper-2 small ,cut into thin slices</div><div>onion-1 cut into thin strips</div><div>ginger-a small piece chopped finely</div><div>Turmeric powder- 1 0r 2 pinch</div><div>salt to taste</div><div>coriander leaves- a few chopped finely</div><br /><div><em><span style="color:#cc0000;">To Grind</span></em></div><br /><div>copra (dry coconut)-2 tsp</div><div>red chilli- 1</div><div>coriander seeds- 1 tsp</div><div>channa dal-1 tsp</div><div>urad dal- 1tsp</div><div>cinnamon- a small piece</div><div>cloves-2</div><div>saunf- 1/4 tsp</div><div>slightly dry roast the dals alone and grind all this into a coarse powder.</div><br /><div><em><span style="color:#cc0000;">To Season</span></em></div><br /><div>oil- 2tbsp</div><div>mustard seeds- 1/4 tsp</div><div>chana dal- 1/4 tsp</div><div>peanuts- a few</div><div>cashews - a few</div><div>curry leaves- a few</div><div></div><br /><div><strong><span style="color:#00cccc;">Method</span></strong></div><br /><div>Cook rice and set aside to cool down.</div><div>Heat oil in a pan and add all the items for seasoning. when the cashews and peanuts turn golden brown add chopped onions and ginger . Fry for sometime and when the onions become transparent add the sliced bellpeppers.</div><div>Fry for a couple of minutes in high heat and add the ground masala , salt and turmeric powder.</div><div>Fry till the oil comes out on top and then add the cooked Rice. </div><div>Mix well and garnish with chopped coriander leaves.</div><div>Serve hot with chips and raita.</div><br /><div></div><div><em><span style="color:#ff0000;">note</span></em></div><br /><div>Sometimes instead of dry roasting the dals , I add a tsp of idli podi and it sure enhances the taste.</div><div> </div></div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com26tag:blogger.com,1999:blog-31481014.post-67800533138900953802009-02-03T14:29:00.008-05:002009-02-10T14:28:57.878-05:00Adai DosaIt's been a long time since my last post... I went to India for a few weeks , had been busy with other things for the past three months, and now Iam ready to start posting . Adai dosai is a popular tiffin in Tamilnadu and I hope You all like this simple yet tasty recipe.<br /><br /><img id="BLOGGER_PHOTO_ID_5298664836776484370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaG8prgMEEpxeuAMxTeoO1ymi59ixoMuxAX58yw33xVtJK4jYzn0JH4TAQ5I_hrK1mQsl_LwJ87e5BbMB24-e7S5go4c3bCJ96Z19dq-ug60NYpmzwYcZwk_U2buE1d0zXqvUEw/s400/P9190242.JPG" border="0" /> <div><strong><span style="color:#00cccc;">Ingredients</span></strong></div><br /><div>Raw rice-1/2 cup</div><div>Boiled rice or Idly rice- 1/2 cup</div><div>channa dal - 1/2 cup</div><div>toor dal- 1/4 cup</div><div>urad dal- 1/4 cup</div><div>red chillies- 4 to 5 or acc to taste</div><div>onion-1 chopped finely ( u can use sambar onions too)</div><div>curry leaves- a few chopped finely</div><div>coconut- 2 tsps grated(optional)</div><div>asafoetida- a pinch</div><div>salt - to taste</div><div>garlic-1 small clove (optional)</div><div></div><br /><div><strong><span style="color:#00cccc;">Method</span></strong></div><br /><div><span style="color:#000000;">Wash and soak the rice and dals for 2 to 3 hours.</span></div><div>Grind it along with salt, asafoetida, coconut ,red chillies and salt into a coarse paste by adding little water.The batter should not be thin and should be thicker than the dosa batter.Add the onions and curry leaves to the batter and mix it well.</div><div>Heat the tava, pour a ladleful of the batter and spread it thick.Drizzle some oil on the sides and flip over when it is golden brown.</div><div>Serve hot with coconut chutney or avial.</div><br /><div>Note:</div><br /><div>If you want the adai to be more crispy add 3/4-1 cupof channa dal and 1-2 tbsp each of toor and urad dal.</div><div>If you want the adai to be more healthy , you can add more dals like masore and moong dals too.</div><div>You can cut the coconut into teeth like pieces and add to the batter along with onions(instead of grinding).</div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com28tag:blogger.com,1999:blog-31481014.post-1477713902164942572008-10-25T23:06:00.008-04:002008-10-26T10:07:09.041-04:00Mysurpa & Ribbon Pakoda - Happy Diwali<strong><span style="color:#ff0000;">WISH YOU ALL A VERY HAPPY DIWALI !!!!</span></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsbQRtMXHj2sO1TcvBrlU6sTNJCiwyyLr33gI3Jv95xgPHLOEF5hKaE7M6GacZknk16UGYlGKSVNpUSR3-P1TgkKkkf4mvdOVGP1-mqaldT-Ql4sbNQjhsiU-2MpHAW25XCZduw/s1600-h/PC200062.JPG"><img id="BLOGGER_PHOTO_ID_5261309800752161970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsbQRtMXHj2sO1TcvBrlU6sTNJCiwyyLr33gI3Jv95xgPHLOEF5hKaE7M6GacZknk16UGYlGKSVNpUSR3-P1TgkKkkf4mvdOVGP1-mqaldT-Ql4sbNQjhsiU-2MpHAW25XCZduw/s400/PC200062.JPG" border="0" /></a> Sree Krishna Mysurpa is very famous in Tamilnadu. Unlike the traditional mysurepauk which is porous and a bit hard, this one is soft and melts in ur mouth. I searched for the recipe of mysurpa in the net and <a href="http://mykitchenpitch.wordpress.com/2007/11/05/">Jayashree Govindarajan's </a>recipe attracted me. It was really surprising that this recipe turned out great and melted in my mouth almost like SKS mysurpa. I completely followed her recipe. She had written in tamil and so Iam giving <strong>her</strong> recipe in English. Thanks Jayashree for the wonderful recipe. I hope you guys would love to try it out sometime.<br /><br /><div><strong><span style="color:#00cccc;">Ingredients</span></strong></div><br /><div>Gramflour- 1 cup</div><div>sugar- 2 1/2 cups</div><div>ghee- 2 1/2 cups</div><div></div><br /><div><strong><span style="color:#00cccc;">Method</span></strong></div><br /><div>Sift the gram flour in a fine seive and dry roast in a pan for 2-3 minutes.</div><div>Melt the ghee and keep it ready.</div><div>Heat the sugar and water(just add enough water to cover the sugar) in a thick bottomed kadai or a non stick pan for a couple of minutes, until the sugar dissolves completely.</div><div>Now add the gram flour slowly in small amounts stirring continuosly so that no lumps are formed. (use a wire whisk if lumps are formed)</div><div>When the gram flour starts to boil start adding the ghee little by little.(u can add all the ghee in 4-5 batches). Make sure the flame is simmered and it is important to stir continuously.</div><div>After you finish adding all the ghee, continue stirring for some time until the mixture thickens and forms one huge lump without sticking to the sides of the pan. The mixture at this stage will start to become slightly porous and will be in light golden colour.</div><div>Its the right time and so remove from fire and quickly pour it on a greased plate. press with a flat bottomed bowl or a spatula evenly. Cut into rectangles or any desired stage when hot.</div><div></div><br /><div>note</div><br /><div>Try making this with pure ghee. If u feel 2 1/2 cups is too much of ghee, you can reduce to 2 cups.</div><div></div><br /><div><strong><span style="color:#990000;">Ribbon Pakoda</span></strong></div><strong><span style="color:#990000;"></span></strong><br /><br /><img id="BLOGGER_PHOTO_ID_5261311776847351266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmX6_0GVirYKoau7_DoBAllEPSu8mi06RN-f-fHTkfBwbSnzIwUrZN10vmnfkB4qzy_XDOYTZwNo5S5H9UbQK3HjfQFXkD26TlRHv7c9L3ad9DTA2oWEfQgk2zZzO7S9zomJrlcQ/s400/P8230235.JPG" border="0" /><br /><br /><strong><span style="color:#00cccc;">Ingredients</span></strong><br /><strong><span style="color:#00cccc;"></span></strong><br />Rice flour -4 cups<br />chutney dal(roasted chana dal/daliya)- 1 cup<br />Asafoetida- 1/4 tsp<br />salt to taste<br />butter- 4 to 5 tsp<br />chillie powder-2 tsp or acc to taste<br />oil for deep frying<br /><p><strong><span style="color:#00cccc;">Method</span></strong></p><p>Grind the chutneydal in the mixie and sieve it. Mix riceflour,dal powder, butter, chilli powder, salt, asafoetida and add enough water to make it into a soft dough. Heat oil in a pan and squeeze the dough from the murukku press(place the mould/plate used for ribbon pakoda) into big circles. Deep fry the pakodas , drain it in paper towel and store in airtight containers when cooled.</p><p>Happy to send these recipes to</p><p><a href="http://cooking4allseasons.blogspot.com/2008/09/announcing-jfi-nov08-festival-treats.html">JFI: Festival </a><a href="http://cooking4allseasons.blogspot.com/2008/09/announcing-jfi-nov08-festival-treats.html">treats hosted by Srivalli<br /></a><a href="http://snackorama.blogspot.com/2008/10/sunday-snacks-bake-it-round-up.html">Sunday Snacks: Fry it</a><a href="http://cooking4allseasons.blogspot.com/2008/09/announcing-jfi-nov08-festival-treats.html"> hosted by SnackoRama<br /></a><a href="http://pallavi-foodblog.blogspot.com/2008/09/announcing-event-yummy-festival-feast.html">Yummy Festival Feasts</a><a href="http://cooking4allseasons.blogspot.com/2008/09/announcing-jfi-nov08-festival-treats.html"> hosted by Pallavi<br /></a><a href="http://indiankhanna.blogspot.com/2008/10/festive-food-diwali-celebration.html">Festive Food: Diwali</a><a href="http://cooking4allseasons.blogspot.com/2008/09/announcing-jfi-nov08-festival-treats.html"> hosted by Priti</a></p>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com46tag:blogger.com,1999:blog-31481014.post-19636696084826965502008-09-24T13:50:00.004-04:002008-09-27T21:54:32.578-04:00Tomato RiceThis is a simple but very tasty recipe from my friend Shakthi. Earlier,I prepare tomato rice in a different way, But after tasting it in her house I liked it a lot and now I prepare tomato rice only by this method. I love the simplicity and the mild flavors in this dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcpmk94xQaO3IbKvGWioMlz00I6Aye8n44MWzQ4yyQ0sMUUTF3yWvAQ9NrritbdLSacwxoIra-471q6J8evQWDv4RDvAM3bHqEgjpfYM2LVzUdX_ewvtYJyC6psBSQ6mCpHvtrQ/s1600-h/P7180110.JPG"><img id="BLOGGER_PHOTO_ID_5249652069488546482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcpmk94xQaO3IbKvGWioMlz00I6Aye8n44MWzQ4yyQ0sMUUTF3yWvAQ9NrritbdLSacwxoIra-471q6J8evQWDv4RDvAM3bHqEgjpfYM2LVzUdX_ewvtYJyC6psBSQ6mCpHvtrQ/s400/P7180110.JPG" border="0" /></a> <span style="color:#339999;"><strong>Ingredients</strong></span><br /><br /><div>Rice(sonamasoori/basmathi) - 2 cups</div><div>onion-1 big chopped into thin slices</div><div>tomatoes -2 (medium or big)chopped finely</div><div>green chillies- 2 slitted</div><div>ginger- 1 small piece finely chopped</div><div>garlic-cloves finely chopped</div><div> or</div><div>ginger garlic paste- 1 tsp</div><div>turmeric powder- 1/4 tsp</div><div>chilli powder- 3/4 - 1 tsp or acc to taste</div><div>coriander leaves- a few chopped finely</div><div>mint leaves- a few chopped finely</div><div>salt to taste</div><div><em><span style="color:#339999;">For seasoning</span></em></div><div>oil- 2 tbsp</div><div>cinnamon- 1 small piece(optional)</div><div>cloves- 2( optional)</div><div>mustard seeds- 1/4 tsp</div><div>split urad dal- 1/4 tsp</div><div>curry leaves- a few</div><div>saunf- 1/4 tsp </div><div>jeera- 1/4 tsp </div><div><span style="color:#339999;"><strong>method</strong></span></div><br /><div>Heat oil in a pressure cooker and add mustard seeds, split urad dal, jeera, saunf ,(cinnamon,cloves) and curry leaves. </div><div>Add the chopped onion ,ginger, garlic and green chillies and fry till the onions turn transparent. (If you are adding ginger garlic paste add it now and fry for a couple of minutes.)</div><div>Now add the chopped tomatoes ,salt and turmeric powder.</div><div>Fry till the tomatoes become mushy. Add chilli powder and the chopped coriander and mint leaves.</div><div>Fry for a minute and then add the washed rice. mix well and add 3 1/2 cups of water. Check salt and pressure cook for 10 minutes.</div><div>Serve hot with papad /chips/raita.</div><div></div><div></div><div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com21tag:blogger.com,1999:blog-31481014.post-13797002702656210212008-09-16T12:39:00.005-04:002008-09-16T14:43:36.064-04:00Paneer Butter Masala<div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUU7bY6GuVP4qh1Wr3zxlAmTCAqi8ouZoIshvzXLPe4HpgGw1JD5OdMwHBpU0HWGsyqBEBqFVTdbvMmV21_kR-A2tnT7QeOyoxOQQqjjTwj6IWzBFHQMWwOe2fXGrPgM_p7FQIJw/s1600-h/P7200133.JPG"><img id="BLOGGER_PHOTO_ID_5246679034928431906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUU7bY6GuVP4qh1Wr3zxlAmTCAqi8ouZoIshvzXLPe4HpgGw1JD5OdMwHBpU0HWGsyqBEBqFVTdbvMmV21_kR-A2tnT7QeOyoxOQQqjjTwj6IWzBFHQMWwOe2fXGrPgM_p7FQIJw/s400/P7200133.JPG" border="0" /></a> <strong><span style="color:#339999;">Ingredients</span></strong></div><div><strong><span style="color:#339999;"></span></strong><br /><div>Paneer- 1 pack</div><div>Onions- 2 medium</div><div>Tomatoes-3 big</div><div>Ginger garlic paste- 1 1/2 tsp</div><div>Cashews- 10 whole</div><div>Milk- 1/2 cup</div><div>Turmeric powder- 1/4 tsp</div><div>Chilli powder- 1 tsp</div><div>Coriander powder- 2 tsp</div><div>Jeera powder- 1/2 tsp</div><div>Garam masala - 1/2 tsp</div><div>Everest kitchen king masala- 1/2 tsp</div><div>Kasoori methi - 1/4 tsp</div><div>Oil+ butter -3 tbsp (1:2)</div><div>Cinnamon- 1 small piece</div><div>Cloves- 2</div><div>Cardomom-1 </div><div>Coriander leaves- a few chopped finely</div><div>Salt to taste</div><div></div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Peel the onions and boil them in hot water for sometime until it becomes soft. When cooled ,grind it to a smooth paste. <a href="http://www.recipezaar.com/bb/viewtopic.zsp?t=223941">Blanch</a> the tomatoes and puree them.</div><div>Heat oil and ghee in a pan and add cinnamon,cloves and cardomom. Add the ground onion paste and fry for some time. Then add the ginger, garlic paste and fry for some time.</div><div>Then add the tomato puree. fry till the oil seperates and then add turmeric, chilli, dhania and jeera powders.Grind the cashews into a fine paste and add to the masala.</div><div>Add the milk , cover with a lid and cook in a slow flame till the masalas are well cooked . </div><div>Chop the paneer into cubes or strips . Add this along with garam masala powder, kasoori methi,salt and kitchen king masala . cook for 5 - 10 minutes or till the oil comes on top. </div><div>Garnish with finely chopped coriander leaves and serve hot with parathas/roti/naan.</div><div></div><br /><div><strong>Note</strong>:</div><br /><div>You can grind the onions and tomatoes straightaway without cooking in water and blanching them too. But I do this because the onions would be cooked well and there will not be any raw smell. The gravy would be done quickly and the taste would be better too. </div><div>If u want more rich gravy u can add half and half or fresh cream instead of milk .</div><div>If u need more gravy for parties, u can grind 1-2 tsps of coconut along with cashews.</div><div>U can adjust the masalapowders and butter as per your taste.</div><div>U can fry the paneer in oil or use fried paneer and add them to the gravy too.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-e_k_KR3SXda6jsRUl6GYrTpEAE8sYq-xPKqp3mFPL446f7x5Ss9_H9E9EOze72X6axMoTOdfKWWzVad_ZvHlWyyF7E2jWitEN2RbJ5sGJmcmo8Vr541lfn9GLX972dszAex5g/s1600-h/yum-yumaward.jpg"><img id="BLOGGER_PHOTO_ID_5246689455157700034" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-e_k_KR3SXda6jsRUl6GYrTpEAE8sYq-xPKqp3mFPL446f7x5Ss9_H9E9EOze72X6axMoTOdfKWWzVad_ZvHlWyyF7E2jWitEN2RbJ5sGJmcmo8Vr541lfn9GLX972dszAex5g/s200/yum-yumaward.jpg" border="0" /></a> I thank <a href="http://simpleindianfood.blogspot.com/">easy crafts </a> and <a href="http://illatharasi.blogspot.com/">Illatharasi</a> for passing these awards to me( a couple of months before). Thanks guys!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPogt2pcW-W8bMg-o50lQ7Zyk6el_sblLpj-Mi5SPnYewF0D-DLAXYDgBL-jOhT7rPCziLQU0opCcVcK8vd8gsy0ZJbp6E2FPCZHDcvciPlPgfXb0bLsydfJX_gpoeDS9LlNe9Og/s1600-h/purpose.jpg"><img id="BLOGGER_PHOTO_ID_5246689349974510130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPogt2pcW-W8bMg-o50lQ7Zyk6el_sblLpj-Mi5SPnYewF0D-DLAXYDgBL-jOhT7rPCziLQU0opCcVcK8vd8gsy0ZJbp6E2FPCZHDcvciPlPgfXb0bLsydfJX_gpoeDS9LlNe9Og/s200/purpose.jpg" border="0" /></a><br /><br /></div><div></div><br /><br /><br /><br /><br /><div> </div></div></div></div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com29tag:blogger.com,1999:blog-31481014.post-49840377410241592542008-09-08T14:18:00.002-04:002008-09-08T14:43:48.304-04:00Back with Carrot Halwa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaGczI_uJ_ZAUgnI58LsKsPuHU4q6Gf5Y6E-4ZBveEahoPZ3qvSJOmS50yH5CN1LhGRMEOiONkJ9IL9FiNTRwvWBP7znS6DzsCR-nRc6Blo33bUE2EZMKXQyeXWnVvwq7ly7CcQ/s1600-h/P5230271.JPG"><img id="BLOGGER_PHOTO_ID_5243722758632403426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaGczI_uJ_ZAUgnI58LsKsPuHU4q6Gf5Y6E-4ZBveEahoPZ3qvSJOmS50yH5CN1LhGRMEOiONkJ9IL9FiNTRwvWBP7znS6DzsCR-nRc6Blo33bUE2EZMKXQyeXWnVvwq7ly7CcQ/s400/P5230271.JPG" border="0" /></a><br /><div><span style="color:#00cccc;"><strong>Ingredients</strong></span></div><br /><div>Carrots- 6 cups grated finely</div><div>sugar- 2 1/2 to 3 cups - acc to taste</div><div>milk- 3 cups</div><div>khoya- 1/2 cup or acc to taste ,crumbled</div><div>ghee- 3 tbsp</div><div>cashews- a few chopped finely</div><div>cardomom powder- 1 tsp</div><br /><div><span style="color:#00cccc;"><strong>Method</strong></span></div><br /><div>Heat ghee in a thick bottomed pan and add the finely grated carrots and carrots. Saute for a couple of minutes and add milk. Partly cover with a lid and let the carrots get cooked in the milk.</div><div>Add the sugar and after it dissolves completely add the khoya and cardomom powder. Remove from heat when it becomes thick.</div><br /><div>note:</div><br /><div>Grate the carrots very finely so that the carrots would cook very quickly . If the grated carrots are not very fine then you may need to add some more milk.</div><div>You can adjust khoya, sugar and milk as per your taste.</div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com24tag:blogger.com,1999:blog-31481014.post-48281542562134647442008-07-15T22:25:00.000-04:002008-07-15T22:26:13.713-04:00Blogging break!!!Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com8tag:blogger.com,1999:blog-31481014.post-36783969346721905652008-06-30T16:20:00.005-04:002008-06-30T16:54:19.356-04:00Coconut Rice (South Indian)<strong><span style="color:#00cccc;"></span></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qEddgGl6Ccybg5C7m9fDNplj7BgOU56Izh6mbqVE0LTzKZ6STeKuTU1iJxIZgSjmjMPTAbQtbTCph7LOrvDVWXdCOy9Zss4TLlqpA2Q6aGUJOkoJvx59fG5xdLJzlnGvlrngZw/s1600-h/P9130012.JPG"><img id="BLOGGER_PHOTO_ID_5217780450540421986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qEddgGl6Ccybg5C7m9fDNplj7BgOU56Izh6mbqVE0LTzKZ6STeKuTU1iJxIZgSjmjMPTAbQtbTCph7LOrvDVWXdCOy9Zss4TLlqpA2Q6aGUJOkoJvx59fG5xdLJzlnGvlrngZw/s400/P9130012.JPG" border="0" /></a><br /><div>This is a very simple and easy to prepare dish. It is my entry to this month's <a href="http://publishtoday.blogspot.com/2007/01/fruit-month.html">AFAM</a> hosted by <a href="http://tastypalettes.blogspot.com/2008/06/announcing-afam-june-08.html">Suganya of Tasty palettes</a>.</div><br /><div></div><div><span style="color:#00cccc;"><strong>Ingredients</strong></span></div><br /><div><strong><span style="color:#00cccc;"></span></strong></div><div>Raw/Basmathi rice- 1 cup</div><div>coconut grated- 3/4 or 1 cup</div><div>oil- 1 tbsp</div><div>mustard seeds- 1/4 tsp</div><div>Split urad dal- 1/2 tsp</div><div>channa dal- 1 tsp</div><div>curry leaves- 1 sprig</div><div>red chillies- 4</div><div>cashew nuts(optional)- a few</div><div>peanuts (optional)- a few</div><div>asafoetida-a pinch</div><div>coriander leaves- a few chopped finely</div><div>salt to taste</div><div></div><br /><div><strong><span style="color:#00cccc;">Method</span></strong></div><div></div><br /><div>Cook rice until done. Heat oil in a pan add mustard seeds, cashewnuts, peanuts, channa dal, urad dal,curry leaves, red chillies, asafoetida and then finally the coconut.Fry for a couple of minutes(the colour of the coconut should not turn brown while frying) and then add to the cooked rice.Garnish with chopped coriander leaves.</div><br /><div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com20tag:blogger.com,1999:blog-31481014.post-84205161030504441602008-06-17T13:29:00.007-04:002008-06-17T18:26:30.738-04:00onion pakoda<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObnpJBKri7342nVk8RP7FXHEM53KH_h40cWFBKArsnuGsVVxMX3Nw_lgPgBz54C6txNjcxqqRtmc_CxcIt-qIizwaMrxk72YU-gXX1Chqm1h49CjAEtsWq8qDegAI-hG9GJj4wQ/s1600-h/MBP-StreetFood-1.jpg"><img id="BLOGGER_PHOTO_ID_5212980062207737122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObnpJBKri7342nVk8RP7FXHEM53KH_h40cWFBKArsnuGsVVxMX3Nw_lgPgBz54C6txNjcxqqRtmc_CxcIt-qIizwaMrxk72YU-gXX1Chqm1h49CjAEtsWq8qDegAI-hG9GJj4wQ/s200/MBP-StreetFood-1.jpg" border="0" /></a><br /><div><img id="BLOGGER_PHOTO_ID_5212975417833312306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AOjnKnPbylAEPSsAXbYNEjROo1auwx0KjOXD-TyIlsIGSpuPDPaNtNScqvxPF9Qi_j-_7Jz2lIhyphenhyphenZODx7WLLZ2Bb9h-7J-IMZRYE1qYlkamRQ0fFu45Wl2gLeJPL5zxiZJyhCQ/s400/P7150105.JPG" border="0" /> <div>Onion pakoda is one of the popular street side snacks in Tamilnadu. I have tried making these pakodas sometime back but it didn't come out well. It turned out to be very hard. My husband loves these pakodas and so when i came across them in <a href="http://sumiskitchen.blogspot.com/2006/03/onion-masala-pakoda-vcc-vcc-q1-2006.html">Sumi's blog</a> last week, I thought should give it a try. I completely followed her recipe(except that I added hot oil, coriander leaves and saunf) along with her tips .It really turned out nice and crispy... This recipe from <a href="http://sumiskitchen.blogspot.com/2006/03/onion-masala-pakoda-vcc-vcc-q1-2006.html">Sumi's kitchen </a>is my contribution to the MBP 'Street food ' started by <a href="http://thespicecafe.com/mbp/">'coffee of spicecafe' </a>and hosted by <a href="http://www.monsoonspice.com/2008/05/announcing-mbp-june.html">'Sia of Monsoon spice'</a>.<br /><div></div>Its Completely Sumi's Recipe and Iam just posting it for my own records.<br /><br /><div><span style="color:#00cccc;"><strong>Ingredients</strong></span></div><br /><div>Gram flour/besan- 1 cup</div><div>rice flour- 1 cup</div><div>cooking soda- 1/4 tsp</div><div>red onions- 2 medium/large chopped into thin strips</div><div>green chillies- 2 chopped finely</div><div>garlic- 3 cloves- crushed</div><div>ginger- a small piece - crushed</div><div>cumin seeds- 1/4 tsp</div><div>saunf- 1/4 tsp</div><div>chilli powder- 1 tsp</div><div>curry leaves- a few chopped </div><div>coriander leaves- a few chopped finely</div><div>hot oil-3 tsp</div><div>oil for deep frying</div><div>salt to taste</div><br /><div><strong><span style="color:#00cccc;">Method</span></strong></div><br /><div>Take all the ingredients except oil, in a bowl and mix well with hands . Heat oil in a kadai and when hot add 3 tsp of that to the besan mixture. mix well and divide the mixture into 4 or 5 portions.Take one portion into a plate.Sprinkle very little water and then mix it slightly with your hand.Be careful not to sprinkle very little water as the mixture should not become soggy.</div><div>Take some mixture , press it with ur hands and drop it in hot oil. Take it out when they are slightly golden brown and drain the excess oil by placing it in a paper towel. continue with the other portions too. Serve hot with tea.</div><div>Store the rest in air tight container. </div><br /><div><strong><em>Sumi's tip:</em></strong></div><br /><div>If you add/sprinkle water to the whole batch, the flour will soak up the water and the pakodas will not be crispy.So always do it in small batches.</div></div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com22tag:blogger.com,1999:blog-31481014.post-63439520829863045362008-06-06T13:27:00.009-04:002008-06-06T18:36:32.788-04:00Stuffed masala kulchas“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.” <img id="BLOGGER_PHOTO_ID_5208891691518243218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1gFjr3FWK4Bp2ghYoHZWspIY78MHYwYV1N0nFAcd6zuuAi0vNKGHlE8KhvurjTVEHFM8wYrcbO4rq_fYevSyJDrcD7ll0h7p5AzkZCx5rEsVccSHgjGKHfheLlIJ_rti6INwxA/s400/nice_matters.jpg" border="0" />Got another award and thanks <a href="http://kailaskitchen.blogspot.com/2008/05/instant-wheat-appam-and-award.html">Jayasree</a> for passing this Award to me.<br /><div><div><div><div><div><div>I would like to pass on this award to </div><div><a href="http://veetusamayal.blogspot.com/">Kribha</a> and </div><div><a href="http://whenmysoupcamealive.blogspot.com/">sra</a></div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3eaSFhntzlnEsAhkcBdu00W_j2OUMi6FZTZRpcGvCWlti_JfThyphenhyphena6XpiM6mbTM9vaMlZbPRTYJWcxVD0Hh0RNoWEkv2Bnq9yWbuXrgbE2HIKzDasg-rJ5AyEGJ2hNzc4JBnJmw/s1600-h/Roti+Mela.jpg"><img id="BLOGGER_PHOTO_ID_5208900225685749426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3eaSFhntzlnEsAhkcBdu00W_j2OUMi6FZTZRpcGvCWlti_JfThyphenhyphena6XpiM6mbTM9vaMlZbPRTYJWcxVD0Hh0RNoWEkv2Bnq9yWbuXrgbE2HIKzDasg-rJ5AyEGJ2hNzc4JBnJmw/s200/Roti+Mela.jpg" border="0" /></a></div>Stuffed masala kulcha was adapted from sanjeev kapoor's collection of recipes. Tried kulcha for the first time and it really turned out very soft . This is my contribution to <a href="http://cooking4allseasons.blogspot.com/2008/04/announcing-event-to-celebrate-indian.html">Srivalli's</a> Roti mela.<img id="BLOGGER_PHOTO_ID_5208891708662553266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQG6DDA5P9B8AMlmhnptkKqPjQqLz9e1Czd131zDGumhg484CYwIRBq1U5ZcgKh1upnYSnfkUh4hANWTyN9O8D7y8sFOKbE4L_CyaPMtE_-g-l0FAqO4zrVLtHAYM-BY6iXVJvQ/s400/P7050117.JPG" border="0" /> <strong><span style="color:#339999;">Ingredients</span></strong><br /><div><strong><span style="color:#339999;"><em>For the Dough</em></span></strong></div><div>maida- 3 cups</div><div>curd-1/4 cup</div><div>warm milk- 3/4 cup</div><div>yeast - 1 1/2 tsp</div><div>sugar- 1tsp</div><div>baking powder- 1/2 tsp</div><div>butter- 2 tbsps</div><div>salt - 1 tsp or acc to taste</div><div>oil</div><div><strong><em><span style="color:#339999;">For the Filling</span></em></strong></div><div>potatoes- 2 medium, boiled and grated<br />paneer-100 gms, grated</div><div>onion-1 chopped finely</div><div>green chillies- 2 chopped finely</div><div>coriander leaves- a few chopped finely</div><div>lemon juice(optional)- little</div><div>salt to taste</div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Mix yeast and sugar in lukewarm milk.Cover with a lid and keep aside for 1/2 an hour or until it becomes frothy.</div><div>Mix maida, baking powder and salt. Add butter and curds to it and mix well.</div><div>Now add the activated yeast mixture and make a soft dough. Leave it covered for 4 hours.</div><div>After 4 hrs the dough would have doubled in size. Add 1 tbsp of oil and knead it well for 10 minutes. </div><div>Mix all the ingredients for the filling.</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9tRkgrqgRT5MRvV7RNHhrmuADCDp4-RNratmGQdW2xSEcs2O0HhG8eK94yBtpnRItwEm19x8F6aQ-DCYIns6rwdaYU1rxOF-KMcpxx2hx1qr-uAdQ56HRMa50DMTObm0Xlk0Bw/s1600-h/P7050106.JPG"><img id="BLOGGER_PHOTO_ID_5208899020409262930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9tRkgrqgRT5MRvV7RNHhrmuADCDp4-RNratmGQdW2xSEcs2O0HhG8eK94yBtpnRItwEm19x8F6aQ-DCYIns6rwdaYU1rxOF-KMcpxx2hx1qr-uAdQ56HRMa50DMTObm0Xlk0Bw/s200/P7050106.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Gztj23n0xg1Rd4qVGpGwbvA5EcHH1Mnx3Z6TIqq3NfnrBvA75Z-70LHJFxUJc1Kz_gY625FbCAZUuhGinsyf-Vn9OWe_Xfe9nTcW3lxV0H_1wKpD9wTD-uzC8evkZ7Zd8FsW0A/s1600-h/P7050105.JPG"><img id="BLOGGER_PHOTO_ID_5208899710436346098" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Gztj23n0xg1Rd4qVGpGwbvA5EcHH1Mnx3Z6TIqq3NfnrBvA75Z-70LHJFxUJc1Kz_gY625FbCAZUuhGinsyf-Vn9OWe_Xfe9nTcW3lxV0H_1wKpD9wTD-uzC8evkZ7Zd8FsW0A/s200/P7050105.JPG" border="0" /></a><img id="BLOGGER_PHOTO_ID_5208893660638147890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEPTzx27K0EM8-oFlG4yLvkD3Y_g-34AoAiZZyW-kSH-tCSgLAcAeuEMBxtDS2IR5Q3W_Cm_gdmZDt2mcuGbgPwEx_u2BoD03gDiuGQw7THJzZ2-l_BaI3rKlxz5ASNBWtwxsbw/s200/P7050104.JPG" border="0" /> Divide the dough into equal sized balls , Take one , roll it into a small circle and place 1 or 2 tsp of the filling in the center. Bring the edges together and seal them . Dust with flour and roll out into 1/2" thick parathas.<br /><div>Place it on a heated tava and cook on both sides by brushing with a little oil. </div><div>Serve hot with chole , raita or any curry.</div></div></div></div></div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com22tag:blogger.com,1999:blog-31481014.post-41508277054839809512008-05-20T11:23:00.015-04:002008-05-20T13:44:54.432-04:00A Meme, An Award and Pav bhaji<strong><span style="color:#cc0000;"> A Meme</span></strong><br />Jamie of<a href="http://flavorpantry.blogspot.com/"> Flavor Pantry </a>has tagged me for the Top 10 pictures meme. Thanks Jamie and here are my Top ten pictures.<br /><a href="http://premascookbook.blogspot.com/2007/01/rasmalai.html">Rasmalai</a><img id="BLOGGER_PHOTO_ID_5202497006461629522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlw0JS2riSEZQOidaZLppmlgjRv2qoveAG3j-icWX1ZN2VDPGmybPPDJy738Iqe-fp8Fas_zC9r4UsQf8rTgeUHyiu4vDPdlmaPNab8WHHjp3DjacDI1cmAj4IFdoPt0AHYBajCA/s400/PA200033.jpg" border="0" /><a href="http://premascookbook.blogspot.com/2007/05/vegetable-manchurian.html"> Veg Manchurian and Fried Rice<br /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPTLBX7exFA5uD_zn644RPjhxS0jW0e2z3y0az9OsNHk-5UASzNQXIMhZpWKq1dsiazDrqDqCtlsciSR-uJeMiiLg91xxsH_7rrVJaczjIwys_zcNLWtCapVLU6KyzYKXNyXMLQ/s1600-h/PC030253.JPG"></a><img id="BLOGGER_PHOTO_ID_5202498526880052402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmpeofVL4yxbRvObZaFJPNAe5LLdSfdO_dDtauvTg2gFCGGpvTLmX_2TgIZfvq4lc1UQqWI3vaaclnfQMmCK2r6QqI1_Fwus6axOvgBWEIW0PHwcmnd90VsikurmSBkF9-PnHMA/s400/P5181062.jpg" border="0" /><a href="http://premascookbook.blogspot.com/2006/08/paniyaram.html">Paniyaram</a><img id="BLOGGER_PHOTO_ID_5202497182555288674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqN_GuMbXN8LGm8IBkQDhc2gRXk3ysDU3eL2H4lM3QL0zli3IUTOBRZSwG9spOxvR2_jmjxSlITXTo2xgM0JxNmGdR4d8L1qPnnFKA1vWB5nlKHdxlRW0NJSYoADMqIHZE09NFtA/s400/P8200323.jpg" border="0" /><a href="http://premascookbook.blogspot.com/2006/09/gobi-65.html">Gobi 65</a><img id="BLOGGER_PHOTO_ID_5202497637821822082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI58EslZVa3l6LGpFhhE0yTFS7BNgrki4bQSwN08FAcxdHDs36sPwrLgZGBkkpCaqmUAoIaiyOLZv0T-ORXfxnwxX1ObqN3rANjv8KQ1JGl3cnF74tlXPZcLp0Ma_1BFF52ppi_g/s400/P9060497.jpg" border="0" /><a href="http://premascookbook.blogspot.com/2008/02/ragda-patties.html">Ragda patties</a><img id="BLOGGER_PHOTO_ID_5202498110268224658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQMeRGrMTqYeNY8Xmkt8pyRJM_cQ99oHlP9wXdQAbWaJWIF9gKFxjGv_xpCto-diYwuMuqUKBxFyTzrjCRUCh89eAZL1ucqVKqw8XYF3UOfcEdjQzmvUrbLjawRQvU5qKTgtULg/s400/P1200011.jpg" border="0" /><a href="http://premascookbook.blogspot.com/2007/02/vegetable-cutlets.html">Vegetable cutlets</a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj5pFJDt82E2ccvAGrmo6xHZSf73q2IklBwaJLZjOcBv9Y6Iwqq_reiotgTFZvjsIZY5bXrbBSz_q1ElJ7BI6ahYglIY03TkYxWW0BzHxwwj_lybbwuQERvs3l9XHY0ZM0MNtJQ/s1600-h/P1010467.jpg"><img id="BLOGGER_PHOTO_ID_5202498526880052386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj5pFJDt82E2ccvAGrmo6xHZSf73q2IklBwaJLZjOcBv9Y6Iwqq_reiotgTFZvjsIZY5bXrbBSz_q1ElJ7BI6ahYglIY03TkYxWW0BzHxwwj_lybbwuQERvs3l9XHY0ZM0MNtJQ/s400/P1010467.jpg" border="0" /></a> <a href="http://premascookbook.blogspot.com/2007/09/thattai-and-appam-krishnajayanthi.html">Appam</a><img id="BLOGGER_PHOTO_ID_5202498531175019714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfvEHIyuaxvoC_uQGYjp3jH-iNawDedM08K__1WVSXSbUiSfYRRA4vvHjbFr_WUaqrW81Unz-10YwTdSbyptghbo7T24IDDpscIg0OqtoBwZEz5pJnks_8fAveTuHJ-fVAqMgXg/s400/P9041591.jpg" border="0" /> <a href="http://premascookbook.blogspot.com/2007/09/thattai-and-appam-krishnajayanthi.html">Thattai</a><img id="BLOGGER_PHOTO_ID_5202497410188555378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikb0rYH6qZ2FmMf1QjgvOcAmq22ym4QCCsdt9XKm-sitEzvDKEKmUD1kREM3gEZqxEkXy-Mf8E0RL6msE53Y4WjEDBzvHL1DulXEon3lEHTKc1vW6GO8AaKnX5ZdRyG6HQh6LGuA/s400/P9031588.jpg" border="0" /><a href="http://premascookbook.blogspot.com/2007/01/pin-wheel-sandwiches.html">Pin Wheel Sandwiches</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOb0K1-5M8WcnFXuiGPAJQCO-sMXWVKOn9ERQ1Q8PgjsZGdJ1BDy0dgVcHj0omNwHRrVOwgRqiTNIXsUSMt1Rh_8PRdS14CguO9pqLNQQ-QcbMU9SSsPKnqOXPj_z4D8KKEgwaw/s1600-h/P1010316.jpg"><img id="BLOGGER_PHOTO_ID_5202498531175019746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOb0K1-5M8WcnFXuiGPAJQCO-sMXWVKOn9ERQ1Q8PgjsZGdJ1BDy0dgVcHj0omNwHRrVOwgRqiTNIXsUSMt1Rh_8PRdS14CguO9pqLNQQ-QcbMU9SSsPKnqOXPj_z4D8KKEgwaw/s400/P1010316.jpg" border="0" /></a> <a href="http://premascookbook.blogspot.com/2007/12/vazhaipoo-kuzhambu-banana-flowerblossom.html">Banana Blossom Curry</a><img id="BLOGGER_PHOTO_ID_5202500253456905474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzUy_MWHG1fHSnTK89KicB4etLMWPiXQK4lWgalbOZRRurcRsmym5y-X2lizdnRbXvlWcfGyUnED6WC1y7HdxkbRDsmBF7ztJd9U6xzAxUhxD7T-hZXXI2e58JyErhogOosPRPQ/s400/PC020052.jpg" border="0" /> </div><div><strong><span style="color:#cc0000;">An Award</span></strong></div><div><strong></strong><br />I got the Yummy blog award from Shri of<a href="http://eminentlife.blogspot.com/"> Eminent life</a>. Thanks shri for the Award.</div><div>"<a href="http://rvkitchentreats.blogspot.com/2008/04/starting-award-category.html" target="_blank">Yummy Blog award</a> was first conceptualized by Roopa of <a href="http://rvkitchentreats.blogspot.com/" target="_blank">Kitchen Treats</a>. Yummy blog award is the award given to the blog with the most yummy recipes/photos."</div><div><strong>Rules for the ‘Yummy Blog’ award Receiver</strong>:</div><div>The person who receives the award should display the “Yummy Blog !” logo on their blog and also the meaning of the award which is “Yummy blog award is the award given to the blog with most yummy recipes/photos”. The receiver should also quote their favorite yummy-licious :) dessert(s) that they have prepared/eaten.</div><div>My Favourite desserts are</div><div>1)Rasmalai</div><div>2)Badam halwa</div><div>3)cashew katli</div><div>4)mysorepa</div><div>5)Gulabjamoon</div><div>I would like to pass on this award to Sia of <a href="http://www.monsoonspice.com/">Monsoon spice</a> as she has got lovely recipes and photos in her blog.</div><div> </div><div><strong><span style="color:#cc0000;">Pav Bhaji</span></strong></div><div> </div><div><div><div><div><img id="BLOGGER_PHOTO_ID_5202504724517860626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOa8qkIrwhyxvNuwICh4xB4L4gJc4WeAxSltF0t7avcF6-U5BVpu1JMZQf_BpPC0ZENsWhnwj3-K_ipirQq9ZtHHNCC7XDam6Xl9NLiZpED3aC_2FTLuuxlVmYBheDPlWAJG4HBw/s400/P6080317.JPG" border="0" /> <div><div></div><div></div><div></div><div><div><div><div><strong><span style="color:#339999;">Ingredients</span></strong></div><div> </div><div>potatoes-3</div><div>carrot- chopped 1 cup</div><div>peas- 1 cup</div><div>cauliflower- a few florets</div><div>capsicum- 1 chopped finely</div><div>onions-2 medium chopped finely</div><div>tomatoes-3 big chopped finely or ground to paste</div><div>ginger- 1 " piece</div><div>garlic- 3 cloves</div><div>green chilli-1</div><div>chilli powder- 1/2 tsp or acc to taste</div><div>pav bhaji masala- 2 tsp(I use everest brand)</div><div>adjust chilli powder and pav bhaji masala according to taste.</div><div>butter- 1 tbsp or acc to taste</div><div>coriander leaves- a few chopped finely</div><div>lemon- 1/2</div><div>oil- 2 tbsp or slightly less</div><div>salt to taste</div><div>Pav buns or dinner rolls</div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><div><strong><span style="color:#cc0000;">For Bhaji</span></strong></div><div>Pressure cook potatoes, carrot , peas and cauliflower . Drain water and mash slightly.</div><div>grind ginger , garlic and green chilli into a fine paste.</div><div>Heat oil in a pan and then add chopped onions. Fry till they become transparent and add ginger, garlic and green chilli paste. Fry for a couple of minutes and add the chopped or ground tomatoes. Fry till it becomes mushy and add the chopped capsicum pieces. Saute for sometime and then add the coarsely mashed vegetables.</div><div>Mix well and add the chilli powder and pavbhaji masala. sprinkle 1 tsp lemon juice(optional) and cook till oil comes on top.</div><div>Then finally add the butter and chopped coriander leaves.</div><div><strong><span style="color:#cc0000;">For Pav</span></strong></div><div>Slit open the buns and toast them with butter on both sides.</div><div>Serve with bhaji, lemon and onion wedges.</div></div></div></div></div></div></div></div></div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com30tag:blogger.com,1999:blog-31481014.post-60634348753589029672008-05-07T22:18:00.005-04:002008-05-07T22:53:19.778-04:00Senaikizhangu Kuzhambu ( A gravy with yam)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmzk6OHH69XbQvP4r-OLQG2V2WQwUonDRXVLBTCwu3bNTInqetbUX_Z32vVh46PiRtXnrJKviinWntNEXEbB7ml0LQegFxjgP16hvY5QcF1GTxeqUvqC8zuEn4_KjpUtwCZI6Jw/s1600-h/P3020080.JPG"><img id="BLOGGER_PHOTO_ID_5197833934542200050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmzk6OHH69XbQvP4r-OLQG2V2WQwUonDRXVLBTCwu3bNTInqetbUX_Z32vVh46PiRtXnrJKviinWntNEXEbB7ml0LQegFxjgP16hvY5QcF1GTxeqUvqC8zuEn4_KjpUtwCZI6Jw/s400/P3020080.JPG" border="0" /></a><br /><div><strong><span style="color:#339999;">Ingredients</span></strong></div><br /><div>senaikizhangu (elephant yam)- chopped into cubes ,1 cup </div><div>onions- 2 chopped finely</div><div>oil-2tbsp</div><br /><div><em><strong><span style="color:#339999;">To grind</span></strong></em></div><br /><div>ginger- 1" piece</div><div>garlic- 3-4 cloves</div><div>green chilli-1</div><div>cashews-5</div><div>khuskhus- 3/4 tsp</div><div>coriander seeds- 2 tsp</div><div>cumin seeds-1 tsp</div><div>coconut(grated)- 3 tsp</div><div>turmeric powder- 1/4 tsp</div><div>chilli powder- 1 tsp or acc to taste</div><div>garam masala powder-1/2 tsp</div><div>salt to taste</div><br /><div><strong><em><span style="color:#339999;">For garnishing</span></em></strong></div><br /><div>corainder and mint leaves- a few chopped finely</div><div></div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Wash, peel the yam and chop it into cubes. (Elephant yam is not available in our area and so I buy it frozen, in which the vegetable has been already chopped into cubes). Grind all the above ingredients to a very fine paste by adding water.</div><div>Heat oil in a pan and add finely chopped onions( Using chopped sambar onions or shallots gives more taste). Fry for some time till the onions become transparent and add the ground masala and the vegetable. Saute for a minute and add 1 - 1 1/2 cups of water. simmer the flame and partly cover the pan with a lid. cook till the vegetable is cooked and the gravy becomes thick and oil comes on top . Garnish with very finely chopped coriander and mint leaves. Serve hot with rice.</div><div><em><span style="color:#339999;">note:</span></em></div><div>You can cook this using chicken , mutton or soya chunks(meal maker) too.</div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com20tag:blogger.com,1999:blog-31481014.post-71983539282659676492008-04-22T11:49:00.005-04:002008-04-22T12:22:13.678-04:00Paneer RiceSorry folks! I was not able to post anything for almost a month as I was a bit busy with a few other things... Here is a simple recipe of paneer rice which I hope you would love to try.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtme3Zx2IhkD4riFOo_yd6RBfecroIb6lZLPqWxJ1x30ZZWt-XSWjOFxpuErdiADYhzesEsFyINmAhT79R0Gktuco8KdtDv8-bbPddwDmpHd1iFoKUPoFOMEkbiDSS-MctgpMtHA/s1600-h/PC190038.JPG"><img id="BLOGGER_PHOTO_ID_5192104339421780194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtme3Zx2IhkD4riFOo_yd6RBfecroIb6lZLPqWxJ1x30ZZWt-XSWjOFxpuErdiADYhzesEsFyINmAhT79R0Gktuco8KdtDv8-bbPddwDmpHd1iFoKUPoFOMEkbiDSS-MctgpMtHA/s400/PC190038.JPG" border="0" /></a><br /><br /><div><span style="color:#339999;"><strong>Ingredients</strong></span></div><br /><div>Fried paneer cubes- 1 pack</div><div>curd-3/4 cup</div><div>Basmathi rice-2 1/2 cups</div><div>turmeric powder-1/4 tsp</div><div>chilli powder- 11/2 tsp or acc to taste</div><div>coriander powder- 2 tsp</div><div>kasoori methi- 1tsp</div><div>ginger garlic paste- 1 to 1 1/2 tsp</div><div>garam masala- 1/4 tsp</div><div>Onions- 2 medium, sliced</div><div>coriander leaves- a few chopped finely</div><div>mint leaves- a few chopped finely</div><div>salt to taste</div><div>yellow/orange food color- a pinch(optional)</div><br /><div><em><span style="color:#336666;"><strong>For seasoning</strong></span></em></div><br /><div>oil- 2 tbsp</div><div>butter - 2 tbsp</div><div>bayleaves- a few</div><div>cinnamon- 1 stick</div><div>cloves- 2 </div><div>cardomom- 1</div><div>star anise-2</div><div>saunf-1/4 tsp</div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Soak the basmathi rice in water for 10 minutes.</div><div>In a bowl add curd , chilli powder, turmeric powder, corainder powder, kasoori methi, ginger garlic paste, salt and garam masala powder. whisk well , add the paneer pieces to it and keep aside for 2 hours.</div><div>Drain the water from the rice add 2 tsp of oil and microwave it for 2 - 3 minutes.</div><div>Heat butter + remaining oil in a pan and add cinnamon, cloves, cardomom, star anise, saunf,bayleaves and sliced onions. Fry for a some time till the onions turn transparent and then add the paneer with the curd. Fry for a couple of minutes in medium flame till the oil seperates and then add the chopped coriander and mint leaves. remove from fire.</div><div>Add rice and water in the ricecooker in the ratio of 1: 1 3/4 and add the prepared paneer masala to it. cook till done, garnish with coriander leaves and serve hot with raita.</div><br /><div><strong><em><span style="color:#339999;">note</span></em></strong></div><br /><div>You can deepfry onions and cashews till golden brown and garnish on top.</div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com16tag:blogger.com,1999:blog-31481014.post-88839118281712883152008-03-19T15:24:00.004-04:002008-03-19T15:45:37.000-04:00Masal Vadai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagBmk9jozeUDFYFsEmPHJj1e4E86aFEpcbN-_pNMr7T40Z08xzEY1k5YaGbOM9Ho7-MwolLRUOb-mBQBCJGSEUpA8DYPSmI4jMS-c0xB77Cl7PTbBlfFiuSz0EQ0WXBcisqxe9w/s1600-h/P5151025.JPG"><img id="BLOGGER_PHOTO_ID_5179540844160659858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagBmk9jozeUDFYFsEmPHJj1e4E86aFEpcbN-_pNMr7T40Z08xzEY1k5YaGbOM9Ho7-MwolLRUOb-mBQBCJGSEUpA8DYPSmI4jMS-c0xB77Cl7PTbBlfFiuSz0EQ0WXBcisqxe9w/s400/P5151025.JPG" border="0" /></a><br /><div><strong><span style="color:#339999;">Ingredients</span></strong></div><div><strong><span style="color:#339999;"></span></strong></div><br /><div>Channa dal- 1 cup</div><div>red chillies- 2-3 or acc to taste</div><div>saunf- 1/2 tsp</div><div>hing- a pinch</div><div>onions- 1 chopped finely</div><div>curryleaves- a few,chopped finely</div><div>coriander leaves - a few chopped finely</div><div>oil for deep frying</div><div>salt to taste</div><div></div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><div><strong><span style="color:#339999;"></span></strong></div><br /><div>Soak channa dal in water for 2 hours. Grind dal along with red chillies, saunf , hing and salt to a very coarse paste.</div><div>Add chopped onions,curry leaves and coraiander leaves to the paste and mix well. Make small balls and flatten it with ur palm.</div><div>Heat oil and deep fry the vadais. Serve hot with or without coconut chutney.</div><br /><div><em><span style="color:#00cccc;">Note:</span></em></div><br /><div>You can use yellow split peas instead of chana dal. By using this dal the vadais turn out to be more crispy.</div><div></div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com28tag:blogger.com,1999:blog-31481014.post-39756459055397048132008-03-11T17:20:00.004-04:002008-03-11T18:14:54.624-04:00Methi Paratha and Capsicum Carrot Raita<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbLqbyusMHcOvnfvzfDCwnr5OO80weUU051eXWlPgYOJmiru7P3rRPAlHuGeD2Vdk8TP65QBFtZMYCj0XjOU-Jt7T-tKFl1HYl3tJ2emYi8i-EdjsV4AVcHlASt5pM2yqafQkrg/s1600-h/P3100113.JPG"><img id="BLOGGER_PHOTO_ID_5176609740317228562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbLqbyusMHcOvnfvzfDCwnr5OO80weUU051eXWlPgYOJmiru7P3rRPAlHuGeD2Vdk8TP65QBFtZMYCj0XjOU-Jt7T-tKFl1HYl3tJ2emYi8i-EdjsV4AVcHlASt5pM2yqafQkrg/s400/P3100113.JPG" border="0" /></a><br /><div><strong><span style="color:#3333ff;">Methi Paratha</span></strong></div><br /><div><strong><span style="color:#339999;">Ingredients</span></strong></div><div>Methi leaves- 1 small bunch</div><div>wheat flour- 2 cups</div><div>cumin seeds- 1/2 tsp</div><div>ajwain-1/4 tsp</div><div>besan- 2 tbsp</div><div>yogurt- 2 tbsp</div><div>turmeric powder-little</div><div>chilli powder-1/2 tsp</div><div>ginger garlic paste-1/2 tsp(optional)</div><div>garam masala- a pinch</div><div>salt to taste</div><div>oil</div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Clean the leaves well and chop finely. Add all the ingredients except oil and using water knead well to form a dough. keep aside for 1/2 an hour to 1 hour.</div><div>Make golf sized balls out of it and roll it into parathas.</div><div>Cook until brown spots appear on both sides adding oil to the sides.</div><div></div><br /><div><strong><span style="color:#3333ff;">Capscicum and carrot raita</span></strong></div><br /><div><strong><span style="color:#339999;">Ingredients</span></strong></div><div>capsicum- 1 small chopped very finely</div><div>carrot -1 small chopped very finely(or grated)</div><div>green chilli- 1 chopped finely</div><div>yogurt- 1 cup</div><div>oil-1 tsp</div>turmeric powder- a pinch<br /><div>mustard seeds- 1/4 tsp</div><div>cumin seeds- 1/4 tsp</div><div>curry leaves- a few</div><div>coriander leaves - a few chopped</div><div>salt to taste</div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Heat oil in a pan add the mustard seeds, cumin seeds,green chilli and curry leaves. Then add the carrot pieces (add it first if u have chopped and add it last if u have grated) , fry for a minute and then add the capsicum pieces. Fry for 1 or 2 minutes , add salt and turmeric powder and remove from fire. Add whipped yogurt when cooled and garnish with coriander leaves. Serve with methi paratha.</div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com26tag:blogger.com,1999:blog-31481014.post-49556105956634238152008-02-27T13:41:00.003-05:002008-02-27T14:09:05.023-05:00Uthappam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN74pCy_pGp2WFR8FshP8MUS_qo72rkSfvXjweFbBfhT-8zsqw8k9inQkb_6L0rE4kG13y3qFrU1xSO9P0SuRmTBsw1BEAV25FiJ20_uWoySJpefhZ5Z_yOFEO8txTHogIwwPZA/s1600-h/P8170284.JPG"><img id="BLOGGER_PHOTO_ID_5171738725912143202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN74pCy_pGp2WFR8FshP8MUS_qo72rkSfvXjweFbBfhT-8zsqw8k9inQkb_6L0rE4kG13y3qFrU1xSO9P0SuRmTBsw1BEAV25FiJ20_uWoySJpefhZ5Z_yOFEO8txTHogIwwPZA/s400/P8170284.JPG" border="0" /></a><br /><div><strong><span style="color:#339999;">Ingredients</span></strong></div><div><em><span style="color:#339999;">For Batter</span></em></div><div>Idli rice- 4 cups</div><div>Urad dal(whole)-1 cup</div><div>fenugreek seeds- 1 tsp</div><div>salt to taste</div><div><em><span style="color:#339999;">For Uthappam</span></em></div><div>Red onions- 2 chopped finely</div><div>tomatoes- 1 chopped finely</div><div>green chillie-1 chopped finely</div><div>ginger- a small piece chopped finely</div><div>coriander leaves - a few chopped finely</div><div></div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Wash and soak the rice and and dal+fenugreek seperately for 4 hrs. Grind the dal first into a smooth paste by adding water little by little. Then grind the rice seperately into a fine paste. Mix the dal and the rice paste together , add salt and keep aside for 8 hrs or more, till the batter is fermented well. This is the basic dosa batter. </div><div>U can make uthappam with this basic dosa batter. But uthappams will taste best when the batter becomes a bit sour , that is after 2 or 3 days. So usually i make uthappams with the left over dosa batter.</div><div>Heat tava and spread little oil on it. Pour a ladleful of batter and spread the batter into a thick pancake with the ladle. Add little of the chopped veggies and drizzle a tsp of oil on the sides. When it is cooked on one side, carefully turn over and cook for a couple of minutes.</div><div>Serve hot with idli podi or any chutney.</div><div> </div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com28tag:blogger.com,1999:blog-31481014.post-22072242263373461732008-02-14T12:39:00.004-05:002008-02-14T13:05:51.974-05:00Stir Fried Vegetable Noodles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobI1tOX3iaja3-Shi97TooNeXn-fC95upqshd4y6QxltkBp_GsIyFwKCY_XHM-bP1jq6_Ir_o8bhngpI8VwpUxnzd77Cu7FNRNG6ZWBOcJy2tVjZ3-8GqNb5zKAJ23Hx4Hfls0Q/s1600-h/P9080444.JPG"><img id="BLOGGER_PHOTO_ID_5166898095906088274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobI1tOX3iaja3-Shi97TooNeXn-fC95upqshd4y6QxltkBp_GsIyFwKCY_XHM-bP1jq6_Ir_o8bhngpI8VwpUxnzd77Cu7FNRNG6ZWBOcJy2tVjZ3-8GqNb5zKAJ23Hx4Hfls0Q/s400/P9080444.JPG" border="0" /></a><br /><div><strong><span style="color:#339999;">Ingredients</span></strong></div><br /><div>Asian noodles- 1 pack</div><div>olive oil/or any oil of ur choice- 2 tbsps</div><div>soy sauce- 1-2 tsp</div><div>vinegar- 1 tsp</div><div>salt and pepper powder - acc to ur choice</div><div>garlic- 2 cloves finely chopped</div><div>onion- 1 small chopped into thin slices</div><div>carrot - 1 medium julienned</div><div>snow peas- 1/2 cup</div><div>green pepper-1 small julienned</div><div>yellow or red pepper- 1/2 small julienned</div><div>zucchini- 1/4 cup julienned</div><div>broccoli- 1/4 cup chopped into small florets</div><br /><div><strong><span style="color:#339999;">Method</span></strong></div><br /><div>Cook the noodles as per the package instructions.</div><div>Heat oil in a pan and add chopped garlic and onions. Saute for some time till the onions become transparent and then add the julienned vegetables. Stir fry in high flame for a few minutes. The vegetables should only be half cooked and should remain crisp . Now add the soy sauce, salt, pepper and vinegar. Then finally add the cooked noodles and mix it well . Noodles stir fry is ready to serve.</div><div> </div>Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.com27