tag:blogger.com,1999:blog-56696086463336784152024-03-13T01:48:21.631-07:00My RecipeMy Recipeshttp://www.blogger.com/profile/08436052347153212054noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5669608646333678415.post-79270621361180985362012-06-18T01:57:00.001-07:002012-06-18T01:57:20.893-07:00Tender Mango Pickle (Kadumanga Achar)<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b>Ingredients </b></u><br />
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Kadumanga/Tender Mangoes - 1/2 kg<br />
Salt - 250gm<br />
Mustard Seeds - 100gm<br />
Chili Powder - 100gm <br />
Asfoetida / Kayam Powder - 1 tbs<br />
Sesame oil/Nallana - 50gms.<br />
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<u><b>Making Tender Mango Pickle</b></u><br />
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<ul>
<li>Wash the tender mangoes,dry ( no trace of water.) and keep it aside. </li>
</ul>
<ul>
<li>Place the mangoes in a bharani and layer them with salt.Now close the lid and tie the mouth of bharani with a clean cloth.</li>
</ul>
<ul>
<li>Keep this for 3 weeks, in that time mangoes will shrink and there will be salt brine. </li>
</ul>
<ul>
<li>Separate the salt brine and mangoes in two dry vessels.Add slightly grinded mustard powder , chili powder and asafoetida powder to the salt brine and mix it well.</li>
</ul>
<ul>
<li>Add the mangoes to this mixture and mix well.</li>
</ul>
<ul>
<li>Heat the sesame oil and cool it.</li>
</ul>
<ul>
<li>Add half of the cooled oil to the mango pickle and mix well. Put it to dry bharani and add the remaining oil on top of it.</li>
</ul>
<ul>
<li>Close the lid and tie with the white cloth. Keep it for a month before using</li>
</ul>
<br /></div>My Recipeshttp://www.blogger.com/profile/08436052347153212054noreply@blogger.com2tag:blogger.com,1999:blog-5669608646333678415.post-6594349712729833402012-06-16T06:40:00.001-07:002012-06-17T22:39:26.222-07:00Kerala Kalan (Onam Special - Kurukhu Kalan)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: black;"><u><span style="color: black; font-weight: bold;">Ingredients</span></u> <br />
</span><br />
<ul style="text-align: left;">
<li><span style="color: black;">Plantain -2 (preferably Kerala nendrangai) </span></li>
<li><span style="color: black;">Elephant foot yam (senai/chena)- 250 grams </span></li>
<li><span style="color: black;">Pepper powder-3 tsp </span></li>
<li><span style="color: black;">Yogurt/Curd -1cup </span></li>
<li><span style="color: black;">Salt as required </span></li>
<li><span style="color: black;"> Grated Coconut - 1 1/2 cup </span></li>
<li><span style="color: black;">Cumins seeds/ jeera -1/2 tsp</span></li>
<li><span style="color: black;">ghee -2 tsp </span></li>
<li><span style="color: black;">Mustard seeds -1/2 tsp </span></li>
<li><span style="color: black;">Fenugreek seeds -1/4 tsp </span></li>
<li><span style="color: black;">Red chilli -2 </span></li>
<li><span style="color: black;">Curry leaves - few </span></li>
</ul>
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<span style="color: black;"><b><u>Making Kerala Kalan </u></b></span><br />
<ul style="text-align: left;">
<li><span style="color: black;">Peel the skin of plantain.cut the plantain and elephant foot yam into big pieces.Pressure cook plantain and elephant foot yam (senai) with pepper powder, salt, for 2 whistle using less water. Lower the heat and add curd/yogurt. Simmer and cook till it starts thickening. </span></li>
<li><span style="color: black;">grind coconut and cumin seeds till it like a paste.add this mixture to the above solution.cook well.put some curry leaves.switch off the flame. </span></li>
<li><span style="color: black;">Take a pan.Heat 2 tsp ghee, add mustard seeds. when mustard splutters, add red chillies,fenugreek seeds and curry leaves under seasoning and pour it over the kaalan . </span></li>
<li><span style="color: black;">Serve it with hot rice. </span></li>
</ul>
<span style="color: black;"> </span><span style="color: black;"></span><span style="color: black;"></span></div>My Recipeshttp://www.blogger.com/profile/08436052347153212054noreply@blogger.com0tag:blogger.com,1999:blog-5669608646333678415.post-81185014952740928772012-06-13T22:48:00.002-07:002012-06-16T05:35:03.758-07:00Sambar Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span class="st"><i>Sambar</i> is the most famous dish in South India, recently the delicacy is spreading all over India. <i>Sambar</i> can be mixed with rice for lunch and dinner.</span></b><br />
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<u><b>Ingredient for making Sambar</b></u><br />
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<ul style="text-align: left;">
<li>2 cup(Tuvar) Dal</li>
<li>1/4 kg Vegetables( Drumstick (2), Onion (1), Eggplant (2),Ladies Finger (4), Tomato (4))</li>
<li>1 tsp Sambhar powder</li>
<li>Curry leaves</li>
<li>A pinch Hing</li>
<li>1 tsp Salt</li>
<li>Coriander leaves</li>
<li>½ tsp: Turmeric powder </li>
<li>4 tbsp Cooking oil</li>
<li>1/2 cup coconut</li>
<li>5no. Shallots </li>
<li>3no. garlic</li>
<li>1tbs red chilly powder</li>
<li>2tbs coriander powder</li>
<li>1/2tsp turmeric powder</li>
<li> Seasoning ingredients</li>
<li>1/4 tsp Fenugreek seeds</li>
<li>2 tsp Mustard seeds</li>
<li>2 Red chillies </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRO9K1Vzpt5yibahGmzNFLF0vUSQO8P_3iQHuM5KkCRCVqJ63tEH0aCgBCrJm5wamNkI14znBWfOSFjL0B1YdmHJ9N_olSqB1HZdS1OIXCfHqINJIxltyDcv96b-Xs_i-wPobm8ntl6Mg/s1600/sambhar-podi-ingredients.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRO9K1Vzpt5yibahGmzNFLF0vUSQO8P_3iQHuM5KkCRCVqJ63tEH0aCgBCrJm5wamNkI14znBWfOSFjL0B1YdmHJ9N_olSqB1HZdS1OIXCfHqINJIxltyDcv96b-Xs_i-wPobm8ntl6Mg/s320/sambhar-podi-ingredients.jpg" width="320" /></a><br />
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<u><b>How to make Sambar:</b></u><br />
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<u><b>Step 1 </b></u></div>
<ul>
<li>Clean the vegetables and slice into long pieces.</li>
<li>Boil water and cook the dal with turmeric powder.</li>
<li>after boiling dal,put vegetables with salt into it..</li>
<li> Mash the tamarind in 1 cup water and strain.Add this tamarind water into the vegetables.</li>
</ul>
<u><b>Step2</b></u><br />
<ul style="text-align: left;">
<li>heat
oil in a pan.add coconut, garlic, Shallots, and 2 or 3 curry
leaves.cook till it become brown colour.after reducing the flame, add
chilly powder, coriander powder and hing powder into it and grind it to
a smooth paste and keep aside. </li>
<li>add this paste into the vegetables.wait for 15 minutes to cook</li>
<li>After 15 minutes add 1tsp sambar powder and cook for 2 minutes. </li>
</ul>
<u><b>Step 3</b></u><br />
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<b><u>Seasoning for Sambar </u></b><br />
<ul>
<li>Heat some oil in a pan, splutter mustard, then add fenugreek seeds, red
chillies, curry leaves.</li>
<li>Season the sambhar with the above prepared tadka.</li>
<li>Sprinkle coriander leaves on top.</li>
</ul>
Enjoy the yummy kerala sambar recipe.
</div>
<br /></div>My Recipeshttp://www.blogger.com/profile/08436052347153212054noreply@blogger.com0tag:blogger.com,1999:blog-5669608646333678415.post-61088774358330273422012-06-13T22:47:00.002-07:002012-06-17T01:53:28.770-07:00Bitter Gourd Recipe (Pavakka Kichadi)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span class="name"> <u>Ingredients</u></span></b><br />
<ul class="martop10" style="text-align: left;">
<li class="ingredient"><span class="amount">2</span> <span class="name">Finely chopped bitter gourd</span></li>
<li class="ingredient"><span class="amount">1 cup</span> <span class="name">Grated coconut</span></li>
<li class="ingredient"><span class="amount">4 </span><span class="name"> green chillies</span></li>
<li class="ingredient"><span class="amount">1tablespoon</span> <span class="name">Cooking oil</span></li>
<li class="ingredient"><span class="amount">1/2 teaspoon</span> <span class="name">Mustard</span></li>
<li class="ingredient"><span class="amount">1/4 teaspoon</span> <span class="name">Jeera/Cumin</span></li>
<li class="ingredient"><span class="amount">7-8</span> <span class="name">Curry leaves</span></li>
<li class="ingredient">1 tomato chopped into small pieces</li>
<li class="ingredient">1/2 cup curd</li>
<li class="ingredient">salt to taste</li>
</ul>
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<span style="font-size: small;"><u><b>Making Bitter Gourd recipe</b></u></span><br />
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<ul style="text-align: left;">
<li>Heat 1 tablespoon oil and put chopped bitter gourd along with little salt and fry it. . keep it aside. Beat grated coconut,cumin seeds and chopped green chilies in a mixer to blend well.add mustard seeds into it and grind . </li>
</ul>
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<li>Heat 2 tablespoon oil in a pan. Add mustard and let splutter. Then add red chilli and chopped tomatoes into it and stir well. Add the coconut-chili mixture and curd to it and cook for 1-2 minutes.at last put curry leaves to it.serve hot. </li>
</ul>
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<br /></div>My Recipeshttp://www.blogger.com/profile/08436052347153212054noreply@blogger.com0tag:blogger.com,1999:blog-5669608646333678415.post-40867153129019646022012-06-13T22:46:00.005-07:002012-06-17T22:29:28.574-07:00Ladies Finger Recipe (Vendakka Theeyal)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPvJlL2wwhnMmaQQz2MQM2Wmjvt-TNoFiHC229f3-Hq2Oohl03tgEjTMLEHlEYqRtPpB7xJ7HTdZm-5DmvEz7o7qWBoiVyhix_M4xHnRZtJVytejuTlcL5uXv6pck6_kRR5BHTosBXIcV/s1600/photo+%252846%2529.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPvJlL2wwhnMmaQQz2MQM2Wmjvt-TNoFiHC229f3-Hq2Oohl03tgEjTMLEHlEYqRtPpB7xJ7HTdZm-5DmvEz7o7qWBoiVyhix_M4xHnRZtJVytejuTlcL5uXv6pck6_kRR5BHTosBXIcV/s320/photo+%252846%2529.JPG" width="320" /></a><br />
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<u style="color: black;"><b>Ingredients:</b></u><br />
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<ul style="text-align: left;">
<li> Ladies finger - 6 cut into rectangular pieces</li>
<li>
Garlic - 1 tsp chopped</li>
<li>
Turmeric powder - 1/2tsp</li>
<li>
Red Chili powder - 2tsp</li>
<li> Shallots 4 to 5 </li>
<li> Tomato- 1 nos</li>
<li> Coriander powder- 2tsp</li>
<li>
Curry leaves - 10</li>
<li>
Shredded coconut - 1 cup</li>
<li>
Mustard seeds - 1tsp</li>
<li> Coconut oil - 2 tbsp</li>
<li>
Tamarind juice - 1tsp</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKKbFvfMTo5ZzVaK6DdJSXtmrLtdBHL3QZ5-WuCWcdpzZsbYr1wZImkVv87mhBAp933c709wHFb5b2jdYbJD6SkqMhHBVG0WPbBIDQDsVQIzJ1AfwjAtc7O9MqRp8oCFKE5pk06LDm7nR/s1600/IMG_7609.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKKbFvfMTo5ZzVaK6DdJSXtmrLtdBHL3QZ5-WuCWcdpzZsbYr1wZImkVv87mhBAp933c709wHFb5b2jdYbJD6SkqMhHBVG0WPbBIDQDsVQIzJ1AfwjAtc7O9MqRp8oCFKE5pk06LDm7nR/s320/IMG_7609.JPG" width="320" /></a></div>
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<u><b>Make Ladies Finger Recipe</b></u><br />
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<ul style="text-align: left;">
<li>Heat oil in a pan.put ladies finger along with little salt and fry it. </li>
<li>
heat oil in a pan.add garlic, Shallots, curry leaves and coconut and
fry it.low the flame and add turmeric powder,chilli powder and coriander
powder into it and mix it well.</li>
<li>
grind this mixture.<br />take a pan.put the grinded masala,chopped tomato,salt to taste and tamarind water and cook for 10 minutes.</li>
<li>Add fried ladies finger into it.wait for 5 minutes to cook.at last put curry leaves</li>
<li>Remove it from heat. </li>
<li>Seasoning it with mustard, red chilli, some chopped Shallots and curry leaves.</li>
</ul>
<br /></div>My Recipeshttp://www.blogger.com/profile/08436052347153212054noreply@blogger.com0tag:blogger.com,1999:blog-5669608646333678415.post-10212978220713805262012-06-13T22:46:00.002-07:002012-06-14T02:11:00.993-07:00Tamarind Ginger Recipe(Puli Inchi)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUOr__XHrXN7w8EwlniW4qC7tSTkQr3vQ4KzJrqOHUz_LYhSNH4E13OTN3i33-6ap75INMxzzGfrqFqKYinzq3CaXgQ-z_KknJA7Iad-sW5ZvNWKKZvmdxGd1THSQhOkQ6LUp_QTJXU5F/s1600/puli+Inji.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUOr__XHrXN7w8EwlniW4qC7tSTkQr3vQ4KzJrqOHUz_LYhSNH4E13OTN3i33-6ap75INMxzzGfrqFqKYinzq3CaXgQ-z_KknJA7Iad-sW5ZvNWKKZvmdxGd1THSQhOkQ6LUp_QTJXU5F/s320/puli+Inji.jpg" width="320" /></a></div>
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<u><b>Ingredients</b></u><br />
<ul style="text-align: left;">
<li>Tamarind - 1 Cup
(soaked in water)</li>
<li>
Ginger - A large piece
(finely chopped</li>
<li>
Green chillies - 6 nos (chopped)</li>
<li>
Curry leaves - A bunch</li>
<li>
Turmeric powder - 1/2 tsp</li>
<li>
Chilly powder - A pinch</li>
<li>
Fenugreek seeds(Uluva) - 1/2 tsp</li>
<li>
Mustard seeds - 1/2 tsp</li>
<li>
Oil - 1 tsp</li>
<li>
Jaggery(Sharkkara) - 3 nos</li>
<li>
Salt - As required</li>
<li>sesame seeds -1tsp<br /><h3 class="r">
<a class="l" href="http://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&ved=0CFMQFjAB&url=http%3A%2F%2Fwww.kiranawala.in%2Fproduct.php%3Fid_product%3D555&ei=e9HUT729PMbwrQf3jIX9Dw&usg=AFQjCNHcm2oilKHp5t2tj-ZPJBKlD2z8Cg&sig2=qpuf8Oe0GYQaJ9wlU7MA6g"><i><br /></i></a></h3>
</li>
</ul>
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<span style="font-size: small;"><u><b>Making Puli Inchi Recipe</b></u></span></h3>
<ul style="text-align: left;">
<li> Heat oil in a pan.</li>
<li>
Add ginger and green chilly pieces, and saute it for 5 minutes.keep that aside.</li>
<li>
take a pan.pour tamarind water. add chilly powder, turmeric powder, salt
to taste and jaggery . allow to boil, till required consistency is
obtained.</li>
<li>add above sauted ginger and green chillies to it.cook till 5 minutes..</li>
<li>In a dry pan, fry sesame seeds.grind it.</li>
<li>
Add this powder along with curry leaves to the above mixture and stir well.</li>
<li>for seasoning,heat oil in a pan.add mustard seeds,red chilly and fenugreek</li>
<li>Add this to the above mixture.</li>
<li><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Cool and transfer to the bottle.</div>
<i><span style="color: #e06666;"><b>Notes :</b> </span></i>We can use this for a week or by keeping it in a refrigerator.</li>
</ul>
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<br /></div>My Recipeshttp://www.blogger.com/profile/08436052347153212054noreply@blogger.com0tag:blogger.com,1999:blog-5669608646333678415.post-28122886321438357092012-06-13T22:44:00.003-07:002012-06-17T10:18:20.597-07:00Pineapple Recipe (Kaithachakka Pachadi)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3PN_4vKVj_Hour7DMvI9D41ho6Y9s1JD4_KJ0mUbIwD1fn5x2kx_PJdvK4h5b6B5WfIJ4kPDTnfWFO5XPmpf5EiqvHo5H3YwttkGACp9UFz4weg3A7YV5AgATV-Ty5TrITAjJMSmQFvo/s1600/pineapple-pachadi.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3PN_4vKVj_Hour7DMvI9D41ho6Y9s1JD4_KJ0mUbIwD1fn5x2kx_PJdvK4h5b6B5WfIJ4kPDTnfWFO5XPmpf5EiqvHo5H3YwttkGACp9UFz4weg3A7YV5AgATV-Ty5TrITAjJMSmQFvo/s320/pineapple-pachadi.jpg" width="320" /></a></div>
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<u><b>Ingredients </b></u></div>
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<ul style="text-align: left;">
<li>Pineapple - ¼ th Big</li>
<li>Grated coconut - 2 big tbsp</li>
<li>Cumin seeds(Jeera) - 1 tbsp</li>
<li>Green chilies - 4 nos</li>
<li>Chilly powder - 2 tsp</li>
<li>Turmeric powder - 1 tsp</li>
<li>Salt - As required </li>
<li>Mustard seeds - 1 tsp</li>
<li>Dry red chillies- 2 nos</li>
<li>Coconut oil - 2 tbsp</li>
<li>Jaggery - 3 nos </li>
<li>Curry leaves - A few</li>
<li>Thick curd (not sour) - 1 glass </li>
</ul>
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<u><b>Making Pineapple Pachadi Recipe</b></u></div>
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<ul style="text-align: left;">
<li>Peel off the skin of the pineapple and cut it into very small pieces.</li>
<li>Cook them in a vessel along with chilly powder, turmeric powder and salt.</li>
<li>Grind coconut with green chilli, cumin seeds and mustard seeds.</li>
<li>When the pineapple gets fully cooked, add Jaggery and cook for 5 minutes .</li>
<li>Then add coconut mixture with one cup curd and let cook for 10 minutes.</li>
<li>:- Make sure it doesn’t get too watery. The mixture should be thick.</li>
<li>Heat oil in a pan.</li>
<li>Splutter mustard seeds, red chilli, fenugreek seeds and curry leaves.</li>
<li>Add the above seasoning into the pineapple mixture</li>
<li>Allow it to cool.</li>
</ul>
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<br /></div>My Recipeshttp://www.blogger.com/profile/08436052347153212054noreply@blogger.com2