tag:blogger.com,1999:blog-55498218930538448352024-03-17T22:03:50.452-05:00Veggie CuisineEasy and yummy vegetarian recipes from around the world!Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-5549821893053844835.post-29132087953180152062013-11-25T11:39:00.000-05:002013-11-25T11:39:01.379-05:00Chickpeas with Swiss Chard<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">Swiss chard is one of my favorite greens apart from spinach. Add chard to chickpeas with a few spices and this ends up being a flavorful gravy that you can serve with rice or roti. The original recipe uses broccoli rabe. You can use any greens you like. Think outside the box and chickpeas can be switched with black eyed peas or cannelini beans. I have also used the organic green trio from Sam's club - baby swiss chard, baby kale and baby spinach. Tastes awesome. Click <a href="http://curryandbeyond.blogspot.com/2013/03/chole-saag-chickpeas-with-broccoli-rabe.html" target="_blank">here</a> for a link to the original recipe.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S5ydxjgAq-g-W_lrHpc4QkZbICu97lGICBjMP3UqpkeBUkQFpEDvQsAYdkDpp2o_rg74IgSisNMFTRC0zJYPZ5uLtXnlbza3lUw4drGBTW20HoSQHMcBMFsEjfyPDSI9fHMjVbGx5ehI/s1600/DSC_0372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S5ydxjgAq-g-W_lrHpc4QkZbICu97lGICBjMP3UqpkeBUkQFpEDvQsAYdkDpp2o_rg74IgSisNMFTRC0zJYPZ5uLtXnlbza3lUw4drGBTW20HoSQHMcBMFsEjfyPDSI9fHMjVbGx5ehI/s400/DSC_0372.JPG" width="400" /></a></div>
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<b style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Ingredients</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Boiled chickpeas - 1 cup (or use one can of chickpeas)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Swiss chard - 1 big bunch chopped (I used red swiss chard)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Onion - 1 finely chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Green chillies - 1 or 2 depending on taste - chop finely</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ginger garlic paste - 1/2 tsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Crushed tomato - 1 cup (I used canned)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cumin seeds - 1 tsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Turmeric powder - 1/2 tsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Red chilli powder - to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dhania jeera powder - 1-2 tsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Heavy cream - 1-2 tbsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Oil for seasoning</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Method</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Pour oil in a pan and add cumin seeds. Once they crackle add onions and green chillies and saute until tender.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Add the ginger garlic paste and stir till the raw smell is gone.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Next add the crushed tomato along with the turmeric powder, red chilli powder and dhania jeera powder. Saute until the oil leaves the sides of the pan.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Add the chopped swiss chard and chickpeas with a 1/4 cup of water.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Cover and cook until the swiss chard wilts down.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Add salt and stir.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">7. Stir in the heavy cream and mix until incorporated and bring it to a boil. </span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-54998942848422200372013-11-21T22:18:00.000-05:002013-11-21T22:18:44.999-05:00Adai with oats<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">I have to admit, I am not a great fan of incorporating oats in idlis, dosas and other tiffins. When I came across this recipe in the 365 days of pure vegetarian's blog I had to give it a try. I am glad I did because I just loved the way the adai turned out. This recipe is a keeper and I will surely make it more often. I made some changes to the recipe and here it is. Click <a href="http://365daysveg.wordpress.com/2013/11/15/multigrain-childa/" target="_blank">here</a> for the original recipe.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASZqf4fzRmpaHx4xktLg2ADkWbVCtE2i7r-bA9JUw177PNdCEuvZs0NsM5krlKKa21Hlu6xLKe8zEuYVyAkFXBjp-C2RPfxpLY9n8BxTbkA_ERyDtfTTAgYDn9A3NR60zCtWozvrzFkld/s1600/DSC_0676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASZqf4fzRmpaHx4xktLg2ADkWbVCtE2i7r-bA9JUw177PNdCEuvZs0NsM5krlKKa21Hlu6xLKe8zEuYVyAkFXBjp-C2RPfxpLY9n8BxTbkA_ERyDtfTTAgYDn9A3NR60zCtWozvrzFkld/s400/DSC_0676.JPG" width="400" /></a></div>
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<b style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Ingredients</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Channa dal - 1 cup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Masoor dal - 1 cup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Moong dal - 1 cup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Brown rice - 1 cup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Rolled oats - 1 cup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ginger - a small piece chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Red chillies to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Optional veggies - chopped onions, grated carrots, spinach, etc.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Oil for making adai</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Method</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Soak the channa dal, masoor dal, moong dal and brown rice along with the red chillies for about 3 to 4 hours.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Soak the oats in water just 30 minutes before grinding the dals.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. When you are ready to make the batter - add the dals, oats, soaked red chillies and ginger a little at a time to the blender and make a coarse paste. Do not add too much water while making the batter. The coarse batter improves the taste and texture of the adai.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Once the batter is ready add salt to taste. </span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">5. At this stage you can add finely chopped curry leaves, cilantro and chopped veggies.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. To make the adai - heat the griddle and pour a ladle of the batter and spread evenly. Add 1/2 tsp of oil and cook on medium heat until browned. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">7. Flip the adai, drizzle some oil and cook until crisp.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">8. Serve with chutney, pickle or idli podi.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Notes</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. There is no need to ferment the batter. You can use it immediately.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-74176865273962820432013-11-19T23:55:00.000-05:002013-11-20T09:12:09.828-05:00Slow cooker carrot apple soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">Apples, apples, apples everywhere. So what do you do when
life throws apples at you. You share, cook and eat them. As simple as that. My
refrigerator is filled with bags of apples thanks to our recent apple picking
trip. Here is a recipe for a hearty and simple apple carrot soup. The best part
of this recipe is that you put everything in a slow cooker and in the next
few hours have a warm and delicious soup on your table.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhHdjeVjp4GBv1uXrKo0KKwSJHxz1dgNBaRyAy67OBQQqRSI-k6yvJ5pUbiU2pP1MnQ9rELRdZpEyDJQGHp_vCyfTn8RU70zK_u2ymcjyJ1-kEkchbO4-oz4MhREN-y_Kgd90T7j3vjfq/s1600/carrot+apple+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhHdjeVjp4GBv1uXrKo0KKwSJHxz1dgNBaRyAy67OBQQqRSI-k6yvJ5pUbiU2pP1MnQ9rELRdZpEyDJQGHp_vCyfTn8RU70zK_u2ymcjyJ1-kEkchbO4-oz4MhREN-y_Kgd90T7j3vjfq/s400/carrot+apple+soup.JPG" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><b><span style="font-size: large;">Ingredients</span></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Apples - 6 to 8 (refrain from using the likes of Granny
Smith)<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Carrots - 3 or 4 medium sized<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Onion - 1 chopped<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cumin seeds - 1 tsp<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Vegetable stock/water - 4 to 5 cups <o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">A few cloves of garlic as per taste<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt and pepper to taste<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><span style="font-size: large;">Method</span></b><o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. S<span style="font-size: 11pt; line-height: 115%;">auté</span> the onions, garlic and cumin seeds for 1-2 minutes
in about a tbsp of olive oil.(See notes).<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Peel the apples and cube them. Alternatively, you can
leave the skin on and use an apple slicer to cut the apples (get rid of the
core).<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Similarly peel and chop the carrots.<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Add the chopped apples and carrots to the pan with the
onions and <span style="font-size: 11pt; line-height: 115%;">sauté</span> for</span><span style="font-family: 'Courier New', Courier, monospace;"> another 1 or 2 minutes. You do not have to cook the apples
and carrots as the slow cooker will do the work for you.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Transfer everything to the slow cooker. <o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Add the vegetable broth, salt and pepper and give it a
quick stir.<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Set your slow cooker on low and cook for 3 hours. (See
notes)<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">7. Give the mix a stir after 3 hours and cook for another 1
hour on high or until the carrot and apples are soft.<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">8. Blend the soup with a hand blender to a smooth
consistency. If you prefer the soup to be chunky then don't blend it all the
way. <o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">9. Adjust the salt and pepper and garnish with a dash of
heavy cream before serving.<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">10. I added a few home made croutons to the soup and it
tasted delicious.<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><span style="font-size: large;">Notes</span></b><o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. You can omit this step of <span style="font-size: 11pt; line-height: 115%;">sautéing</span> the onions, carrots
and apples and instead add them directly into the slow cooker. I did not want
the raw taste of onions in my soup so ended up <span style="font-size: 11pt; line-height: 115%;">sautéing </span>them. Once again you do
not want to cook anything at this stage. Just want the veggies and apples to
hit the heat.<o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Adjust cooking times depending on the size of your slow
cooker. I used a 3 1/2 quart slow cooker for the soup.<o:p></o:p></span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-11833567375311533232013-04-17T13:34:00.003-05:002013-11-20T09:11:51.260-05:00Simple rava kesari<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Courier New', Courier, monospace;">Rava kesari is the most simple dessert that can be put together in minutes. There are various versions to making this yummy halwa. Today's recipe is from my sister's MIL. She would make this very often during festivals. Here goes the recipe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqT9NvKl2ag58KWhsch2W1F3cC0lqjsEGp1Pwz_woU7u3rTChqpqc3vHWvfuWZPhceS4-gG9o7izLU_5Bt82OB7sYjoa8HNfFo8qE2dtO6cXIZCekz4zcFr4X0-B4uqZtAAezmd-1gOwY/s1600/rava+kesari.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqT9NvKl2ag58KWhsch2W1F3cC0lqjsEGp1Pwz_woU7u3rTChqpqc3vHWvfuWZPhceS4-gG9o7izLU_5Bt82OB7sYjoa8HNfFo8qE2dtO6cXIZCekz4zcFr4X0-B4uqZtAAezmd-1gOwY/s640/rava+kesari.JPG" width="480" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><b>Ingredients</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Rava/Sooji - 1 cup</span><br />
<span style="font-family: Courier New, Courier, monospace;">Sugar - 1 cup</span><br />
<span style="font-family: Courier New, Courier, monospace;">Milk - 1 cup</span><br />
<span style="font-family: Courier New, Courier, monospace;">Water - 1 cup</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 to 2 tbsps of ghee</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/2 tsp elaichi powder</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">Chopped nuts and dry fruits for garnish</span><br />
<span style="font-family: Courier New, Courier, monospace;">Saffron - a few strands</span><br />
<span style="font-family: Courier New, Courier, monospace;">Orange color - optional (you can use orange color if you want to skip the saffron)</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><b>Method</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">1. Saute the rava in 1 tbsp of ghee on medium heat. Take care not to burn it.</span><br />
<span style="font-family: Courier New, Courier, monospace;">2. Lower the flame completely and add sugar to the same pan. </span><br />
<span style="font-family: Courier New, Courier, monospace;">3. Add the elaichi powder and saffron strands/orange color.</span><br />
<span style="font-family: Courier New, Courier, monospace;">4. Next add one cup of milk and one cup of water slowly while stirring constantly. Use a whisk to stir to avoid lumps. (See notes)</span><br />
<span style="font-family: Courier New, Courier, monospace;">5. Turn back the heat to medium and cover and cook until the rava is completely cooked. It is purely optional to add ghee at this stage.</span><br />
<span style="font-family: Courier New, Courier, monospace;">6. Meanwhile in a small saute pan add 1 tbsp of ghee and add the chopped nuts and saute until roasted. Add back to the cooked kesari and stir well.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><b>Notes</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">1. For one cup of rava you need to add 2 cups of water. Adding milk to the kesari gives it a very good taste and texture. I prefer to use a combination of milk and water. You can skip the milk and and add all water too.</span><br />
<span style="font-family: Courier New, Courier, monospace;">2. If you find the rava water mixture too lumpy simply use a hand blender to remove the lumps. </span><br />
<span style="font-family: Courier New, Courier, monospace;">3. I used a combination of almonds, cashews, pistachios, cranberries and raisins.</span><br />
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-40534761565493933852013-01-28T21:55:00.000-05:002013-11-20T09:12:09.808-05:00Green tomato channa dal curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Courier New', Courier, monospace; text-align: justify;">The slight tangy taste of green tomatoes in this recipe complement the channa dal. This is a semi dry curry which goes well with rice and dal/sambar or with rotis/phulkas.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF-ONsjLKgSIRTiu4LF33q-TxpfNrNgx14QqkmDLfrJ009GPNYJaLEbXyYY2nZTKvd3qm7B60SNfu5JpvsLUICS99gyA7md_NiYd4jMrvZ0xm8LFxdKcAExliLRC4_RnUrNIH7ihZqCqX/s1600/DSC_0735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF-ONsjLKgSIRTiu4LF33q-TxpfNrNgx14QqkmDLfrJ009GPNYJaLEbXyYY2nZTKvd3qm7B60SNfu5JpvsLUICS99gyA7md_NiYd4jMrvZ0xm8LFxdKcAExliLRC4_RnUrNIH7ihZqCqX/s400/DSC_0735.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: 'Courier New', Courier, monospace;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">4 to 5 green tomatoes</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 medium onion</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2-3 pods of minced fresh garlic</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/2 cup channa dal (soaked for atleast 30 to 45 minutes)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp mustard seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp jeera</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">A few curry leaves</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp turmeric powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3/4 tsp red chilli powder (adjust according to taste)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Fresh cilantro for garnish</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b>Method</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. Wash the green tomatoes and chop them into cubes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Chop the onion.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. Cook the channa dal either on the stove top or a pressure cooker. Make sure that it does not get mashed up. The channa dal should still have a bite to it. (see notes)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">4. Pour oil in a pan and season with mustard seeds. Once they crackle add the jeera and curry leaves.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">5. Next add the onions and garlic and saute until soft.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">6. Add the cooked channa dal and saute for 1-2 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">7. Now add the chopped green tomatoes along with the turmeric powder, red chilli powder and salt.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">8. Do not add water. Just cover and cook for a few minutes until tender. You can continue the cooking process with the lid off.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">9. Garnish with fresh cilantro.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b>Notes</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. The channa dal can also be microwaved for a few minutes. If using a pressure cooker make sure you do not cook it for more than 1 whistle or else it will get mushy and will change the consistency of the curry.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. To make the curry more tangy add a teaspoon of tomato paste while sauteeing the onions. </span></div>
</div>
Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-13531660934917185972013-01-23T12:04:00.000-05:002013-11-20T09:12:09.787-05:00Baby zucchini subzi<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">I got these beautiful baby zucchini's from Trader Joes. When you cut them in circles they look just like tindora. So, made a tindora like subzi out of baby zucchini. I felt the baby zucchini's were a bit firmer than the regular ones. As a result they did not get mushy as quickly as the regular zucchini. Give it a try and I am sure you will love it too.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9gCrKr8_XgibhqAnt596d3xTfYivdZMXhCABq9ERDqF9GM3UXJaTBosPuE8CNU5mmAfiApEKHFucBUvg9foNUI7nwE2dlol80o6vBgkbhhODA4wxCm_kqw6WWaZvBmyDi7G72Xk4YXr9/s1600/DSC_0122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9gCrKr8_XgibhqAnt596d3xTfYivdZMXhCABq9ERDqF9GM3UXJaTBosPuE8CNU5mmAfiApEKHFucBUvg9foNUI7nwE2dlol80o6vBgkbhhODA4wxCm_kqw6WWaZvBmyDi7G72Xk4YXr9/s640/DSC_0122.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<b style="font-family: 'Courier New', Courier, monospace;">Ingredients</b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">15 to 20 baby zucchinis</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 medium onion</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp mustard seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp jeera</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3/4 tsp red chilli powder (adjust to taste)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp turmeric powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2 pods of garlic finely minced</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 tbsp of dry coconut</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">A few curry leaves</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Fresh cilantro for garnish</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-eD0W5kziJz4jNZ1K-i5MBMuMIeGPm3MAeseZVOZfVGmH0je6jvIseHnO2nAwnaZxgeWh3lG6OEYSeYuu2HMdhb0nVvwa-uJ66-9xec92sop0MVLnmXRcqfDyvBRqLkji0xES1bZBCW_8/s1600/DSC_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-eD0W5kziJz4jNZ1K-i5MBMuMIeGPm3MAeseZVOZfVGmH0je6jvIseHnO2nAwnaZxgeWh3lG6OEYSeYuu2HMdhb0nVvwa-uJ66-9xec92sop0MVLnmXRcqfDyvBRqLkji0xES1bZBCW_8/s640/DSC_0111.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<b style="font-family: 'Courier New', Courier, monospace;">Method</b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. Trim the ends of the baby zucchini and cut them into rounds (see pic).</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Chop the onions.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. Pour oil in a pan and season with mustard seeds and jeera. Add the curry leaves.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">4. Next add the onions and garlic and saute until soft.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">5. Add the chopped baby zucchini along with turmeric powder, red chilli powder and salt.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">6. Cover and cook for 3-4 minutes and then continue the cooking process with the lid off. (see notes)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">7. Once the zucchini is cooked sprinkle the dry coconut powder. Give it a good stir and garnish with fresh chopped cilantro.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDAmKTKhK4Y42PlTf4AJ21WCouBHEk_hj_Nvm0gVSO-k8t0tamzef6e-voerkYK1aD_w5IqaRsTr-Yfbzdvg9YPuOkKIcr4GDRF-bj4vIecSG8fwPJ6D3McNqtXu2GF7QnbIInQqkphNg/s1600/DSC_0117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDAmKTKhK4Y42PlTf4AJ21WCouBHEk_hj_Nvm0gVSO-k8t0tamzef6e-voerkYK1aD_w5IqaRsTr-Yfbzdvg9YPuOkKIcr4GDRF-bj4vIecSG8fwPJ6D3McNqtXu2GF7QnbIInQqkphNg/s640/DSC_0117.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<b style="font-family: 'Courier New', Courier, monospace;">Notes</b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. Do not cover and cook for too long as the zucchini will get mushy. This happens with regular zucchini too.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-32440683316048511432013-01-20T21:46:00.003-05:002013-11-20T09:12:09.804-05:00Potato and green beans subzi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Courier New', Courier, monospace; text-align: justify;">Potatoes with green beans is such an awesome combination. I came across the recipe from Monica Bhide's blog '</span><a href="http://www.monicabhide.com/" style="font-family: 'Courier New', Courier, monospace; text-align: justify;" target="_blank">A Life of Spice</a><span style="font-family: 'Courier New', Courier, monospace; text-align: justify;">'. This recipe has been on my must try file for the last few weeks. Simple yet tasty, this recipe is all about home cooking at its best. No complicated flavors or spices going on here. Also love the way the potatoes are sliced as it makes the subzi visually appealing too. </span><br />
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">I more or less followed Monica's recipe. You can check out her recipe <a href="http://www.monicabhide.com/2012/11/monicas-indian-express-potatoes-and-green-beans-with-cumin.html" target="_blank">here</a>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopDMQIqlRJ8SYlMNSwSoFP0rXku61NNT2Xs4s_gTypsoAg8aNDZ8D4grvaMFNlQ4DYuL10dtBfMV6pFli9-6CU9IVeL-x12gRecx5ofyuTL-RpcD1kXa75EDu2462H0JAwpjCnulA5wuk/s1600/potato+green+beans+subzi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopDMQIqlRJ8SYlMNSwSoFP0rXku61NNT2Xs4s_gTypsoAg8aNDZ8D4grvaMFNlQ4DYuL10dtBfMV6pFli9-6CU9IVeL-x12gRecx5ofyuTL-RpcD1kXa75EDu2462H0JAwpjCnulA5wuk/s640/potato+green+beans+subzi.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b>My variation to the recipe:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">I used frozen haricort vert (aka green beans) which I microwaved for 5 minutes before adding to the potatoes. I used ginger-garlic paste whereas the original recipe uses only ginger. I also added half an onion thinly sliced after I seasoned with jeera. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Do not use store bought coriander/dhania powder. Instead dry roast the coriander seeds in a pan and throw them in a blender/food processor and make a powder. This stays fresh for a few weeks in your pantry and you can use it in a variety of recipes.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Serve with rice and dal or rotis.</span></div>
</div>
Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-83375016964097644952013-01-16T11:14:00.001-05:002013-11-20T09:11:57.340-05:00Brussel Sprouts Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Got a big bag of brussel sprouts from Costco. Some of them sneaked into this sambar and the remaining into two other recipes which I will post soon. Here goes the recipe.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhso3VuVJmXUSZzDB-apueIqwtTMD_5ZvjS0qreAn5GZoQBWLc96yVzMHcD-zTR55ARHDBVdvzfzS1_QZukZ9CmPoctcJmA6r-46Lb0yNAatFmSB7e3T_6UjSjHdeJQ0U-WICsvnyAJwBSm/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhso3VuVJmXUSZzDB-apueIqwtTMD_5ZvjS0qreAn5GZoQBWLc96yVzMHcD-zTR55ARHDBVdvzfzS1_QZukZ9CmPoctcJmA6r-46Lb0yNAatFmSB7e3T_6UjSjHdeJQ0U-WICsvnyAJwBSm/s640/DSC_0040.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<b style="font-family: 'Courier New', Courier, monospace;"><i><span style="font-size: large;">Brussel Sprouts sambar recipe</span></i></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1-2 cups of halved brussel sprouts (adjust according to taste)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 cup of cooked thuvar dal</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 medium onion chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 small tomato chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 tsp of tamarind pulp (see notes)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1-2 tsps of sambar powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 tsp of red chilli powder (see notes)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp of turmeric powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Oil for seasoning</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b>Seasoning</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp mustard seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">A few methi seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Curry leaves</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Dry red chillies</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b>Method</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. Halve the brussel sprouts and cook on the stovetop with a pinch of turmeric powder. (see notes)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. In a big pot add the oil and season with mustard and methi seeds, curry leaves and red chillies.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. Add the chopped onion and saute until soft.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">4. Add the tomatoes and tamarind pulp along with 2 cups of water. </span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">5. Also add the turmeric powder, sambar powder and red chilli powder. Let it boil until the raw smell goes away about 7-8 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">6. Then add the cooked brussel sprouts and boil for another 1-2 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">7. Mash the cooked thuvar dal and add to the tamarind veggie mix.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">8. Add salt and more water if you need the sambar a bit thinner.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">9. Boil until well combined. Garnish with fresh coriander and serve with rice.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b>Notes</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. I use the tamarind pulp from the Indian store. If you are using fresh tamarind you will need a lime sized ball of tamarind. Soak in water and extract the juice.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Skip the red chilli powder if your sambar powder is spicy.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. Do not pressure cook the brussel sprouts as they might get mushy. You can check the texture while cooking on the stovetop. </span></div>
<div style="text-align: justify;">
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</div>
Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com2tag:blogger.com,1999:blog-5549821893053844835.post-75458505890214239602013-01-07T10:16:00.000-05:002013-11-20T09:12:09.830-05:00Sponge cake flavored with cardamom<span style="font-family: 'Courier New', Courier, monospace; text-align: justify;">Came across this recipe at 'You Too Can Cook's' blog. The pressure cooker method did not work for me so I ended up baking the cake in the oven and it came out just as good. Tastes almost like the yellow cake we get in the local bakeries in India. The recipe uses very little butter and probably I will substitute with whole wheat pastry flour or spelt flour the next time. But for now enjoy this simple cake recipe. Click </span><a href="http://youtoocancookindianfood.blogspot.com/2012/12/sponge-cake-vanilla-sponge-cake-basic.html" style="font-family: 'Courier New', Courier, monospace; text-align: justify;" target="_blank">here</a><span style="font-family: 'Courier New', Courier, monospace; text-align: justify;"> for the original recipe from </span><a href="http://youtoocancookindianfood.blogspot.com/" style="font-family: 'Courier New', Courier, monospace; text-align: justify;" target="_blank">you too can cook.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlf74aSEg1wqw-gwAnki9RR2ysMM9eL8H7x9Y98mmzzNw08LA2XVseAGrnpgqL6IbxqzGongOyWwmHP_sBP28pybt0qBIfM9g8Wgliuah3UPjR69c_kvJLjectYp-NWFOQv3CngjNdaSN/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlf74aSEg1wqw-gwAnki9RR2ysMM9eL8H7x9Y98mmzzNw08LA2XVseAGrnpgqL6IbxqzGongOyWwmHP_sBP28pybt0qBIfM9g8Wgliuah3UPjR69c_kvJLjectYp-NWFOQv3CngjNdaSN/s1600/DSC_0013.JPG" width="640" /></a></div>
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<b style="font-family: 'Courier New', Courier, monospace;"><i>Recipe for Sponge cake flavored with cardamom</i></b></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredients</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cup All Purpose flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cup powdered sugar (not icing sugar - see notes)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 ml of milk (use any milk you have in the fridge)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsps of butter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 eggs at room temperature</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp of vanilla essence</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp of cardamom powder (if skipping the vanilla use 1 tsp)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp baking powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Method</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Add the butter to the milk and bring to a boil until the butter melts. Stir and set aside. Let is cool. (see notes)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Add the eggs to a bowl and beat until pale. Use an electric blender.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Next add the powdered sugar and beat until fluffy. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Add the flour, baking powder, vanilla essence, cardamom powder and salt and blend well.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Add the milk/butter mix and on slow speed blend well.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Pour the cake batter into a buttered 9 inch round cake pan or an 8 inch square cake pan. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">7. Bake at 350 degrees for 40 minutes until a tooth pick inserted comes out clean. You will know the cake is done when the top and the edges are brown.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">8. Take out from the oven and let it cool for a few minutes before you cut.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Notes</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Using powdered sugar is a must. This works well as powdered sugar blends better with the eggs. And blending to a fluffy consistency is an important step as this recipe uses very little butter. Also as mentioned in the original recipe do not use icing sugar.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. The milk and butter mixture needs to cool because hot milk will curdle the eggs.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-30490360505975532842013-01-02T08:19:00.000-05:002013-11-20T09:12:09.800-05:00Butternut squash with panch phoron<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace;"><span style="text-align: justify;">Panch phoron an unique blend of five spices (</span><i style="text-align: justify;">call it Indian five spices</i><span style="text-align: justify;">) gives a delicate and well balanced flavor to any vegetable. Make a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard and fennel seeds in equal parts and store them in your pantry. Season a variety of veggies like potatoes, cauliflower and even dal with this spice. Check out </span><a href="http://www.bongcookbook.com/2007/06/my-spice-panch-phoron.html" style="text-align: justify;" target="_blank">this post</a><span style="text-align: justify;"> at Bong Mom's cookbook for more info and recipes using Panch Phoron. </span></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Seasoning butternut squash with panch phoron takes it to the next level. Serve it with a bowl of hot rice and dal or eat it as a warm salad. You will love the flavors of the spices that go so well with the squash.</span></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Butternut squash with panch phoron recipe</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><i><br /></i></b>
<b>Ingredients</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 to 4 cups of cubed butternut squash</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 medium onion chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp panch phoron spice mix</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A few curry leaves</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 tsp turmeric powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 green chillies (adjust to taste)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Fresh chopped cilantro for garnish</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1-2 tsps oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Method</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Pour oil in a saute pan and add the panch phoron. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Let it crackle and then add the curry leaves, green chillies and onion and saute until onions are soft.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Next add the butternut squash, turmeric powder and salt.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Cover and cook the squash. Do not add water as the squash will become mushy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. After 3 to 4 minutes remove the lid and cook until fork tender.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Garnish with fresh cilantro.</span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Notes</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Look for cubed butternut squash in grocery stores. I got it from Costco. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Use dry red chillies instead of green chillies.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-90177036407144645252012-12-05T14:08:00.000-05:002013-11-20T09:12:09.834-05:00Spinach Green Tomato dal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="text-align: justify;"><span style="font-family: Courier New, Courier, monospace;">The addition of green tomato to this dal gives it a tangy flavor. It's a one pot dal and all you have to do is season it when its done. Spinach dal with hot rice is comfort food at its best.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGDXG3nrQNGUWc_C-FxK3t0uHHdQo-tvwW45YZWx1eImEQCr3dlC13SIfRWbhw6lmJyfZoeCH8Djqoo53YPodLYUZMzZhObmUeUzAP5EENWy_GN8QD2mSkrUtmsxWD8qSROFJKra_Q20J/s1600/DSC_0891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGDXG3nrQNGUWc_C-FxK3t0uHHdQo-tvwW45YZWx1eImEQCr3dlC13SIfRWbhw6lmJyfZoeCH8Djqoo53YPodLYUZMzZhObmUeUzAP5EENWy_GN8QD2mSkrUtmsxWD8qSROFJKra_Q20J/s640/DSC_0891.JPG" width="640" /></a></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Spinach green tomato dal recipe</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><br /></b>
<b>Ingredients</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 cups of chopped Spinach (or 2 cups of frozen spinach)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cup thuvar dal</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2-3 green tomatoes</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 small onion</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2-3 green chillies (adjust according to taste)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 tsp turmeric powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp red chilli powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A pinch of asafoetida</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">For seasoning</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp mustard</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp jeera</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2 dry red chillies broken</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">A few curry leaves</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 pods of garlic finely chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Method</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. Pressure cook the thuvar dal with spinach, chopped green tomatoes and onion, green chillies, turmeric powder and red chilli powder.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Once done open the lid and add salt and mash the dal mixture.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. In a pan season oil with mustard, jeera, dry red chillies, curry leaves and garlic. Pour into the dal mixture, stir quickly and cover the lid and set aside for all the flavours to incorporate.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Serve with hot rice.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-34684660240199784822012-12-01T12:08:00.003-05:002013-11-20T09:12:09.806-05:00Banana chocolate cardamom mini cakes (eggless)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace;"><span style="text-align: justify;">I heard about spelt flour from Richa of </span><a href="http://asdearassalt.blogspot.com/" style="text-align: justify;" target="_blank">As Dear As Salt</a><span style="text-align: justify;"> during one of our never ending conversations about food. But I never baked with it until recently when I picked up some organic spelt flour from the Whole Foods Market. And it is one of the most versatile flours to work with. I loved the texture of this cake - moist, fluffy and crumbly at the same time. And it's eggless too! So, here goes the recipe. Adapted from Veg Inspirations. Check out the recipe </span><a href="http://www.veginspirations.com/2011/09/banana-raisin-bread-with-spelt-flour.html" style="text-align: justify;" target="_blank">here</a><span style="text-align: justify;">. </span></span><br />
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<b><i><span style="font-family: Courier New, Courier, monospace;">Banana chocolate cardamom mini cakes recipe</span></i></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b><br /></b>
<b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2 cups spelt flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 cup almond meal</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2 tsps baking powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp baking soda</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3/4 cup sugar (I used 1/2 cup and it was a bit less) (see notes)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2 tbsps cocoa powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 tsp cardamom powder</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Wet ingredients</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3 ripe bananas</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/2 cup sour cream</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/2 cup canola oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="font-family: Courier New, Courier, monospace;">Method</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. Put all the dry ingredients into a big bowl. Mix well and set aside.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Mash the bananas and add the sour cream and canola oil and stir until combined.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. Add the wet ingredients into the dry ingredients and mix well. At this stage you can add chocolate chips, walnuts, pecans or raisins if you wish. I wanted to make it plain.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">4. Pour into any mould you have. I had the bundt like moulds so used them. I baked some of them into muffins too. Use any baking dish you have at home. Just grease the inside of the pan/baking dish with unsalted butter or cooking spray.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">5. Sprinkle turbinado sugar on the cakes or top them off with some chocolate chips or nuts (optional).</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">6. Bake at 350 degrees for 25 minutes in a pre-heated oven.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<b><i><span style="font-family: Courier New, Courier, monospace;">Notes:</span></i></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. I plan to increase the sugar to 3/4 cup the next time I bake this cake. If you are adding chocolate chips to the batter then 1/2 cup of sugar would be just right.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Also add walnuts or pecans if you like. Raisins would be a good addition too.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-72151488460641338372012-09-12T22:51:00.000-05:002013-11-20T09:12:09.822-05:00Onion and banana pepper pakoras<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace; text-align: justify;">This is a recipe for regular onion pakoras with a spicy twist. I had a few banana peppers in the fridge and wanted to make my <a href="http://veggiecuisine.blogspot.com/2007/01/banana-pepper-curry.html" target="_blank">Banana Pepper curry</a>. Instead I added it to the onion pakora mix. The result were mildly spiced crispy and yummy pakoras.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDI70S_BShAvs6gkDjgJSZJP5GmZnDO7k01l0lc1M_C-4-MXKjMoe-zKyhfjfeRfb6VFXzkb3Mu_ae6c-JTc91ZZGG5CN_-DCb6Pt8r98cTF6y0ZTa2ZqSLJmuYczwW-8eXsbmm5aI_FV/s1600/DSC_0902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDI70S_BShAvs6gkDjgJSZJP5GmZnDO7k01l0lc1M_C-4-MXKjMoe-zKyhfjfeRfb6VFXzkb3Mu_ae6c-JTc91ZZGG5CN_-DCb6Pt8r98cTF6y0ZTa2ZqSLJmuYczwW-8eXsbmm5aI_FV/s640/DSC_0902.JPG" width="640" /></span></a></div>
<b><i><span style="font-family: Courier New, Courier, monospace;">Onion and banana pepper pakoras recipe</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><i><br /></i></b>
<b><i>Ingredients</i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Onion - 1 big (thinly slice)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Banana peppers - 5 (thinly slice just like onion)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Besan - 1 cup (add less or more if required)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Rice flour - 1/2 cup (adjust according to besan quantity)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Red chilli powder - 1/2 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Oil for frying</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<b><i><span style="font-family: Courier New, Courier, monospace;">Method</span></i></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. Chop the onions and banana peppers and set aside in a bowl.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Add besan, rice flour and very little water and mix. Do not make it too thick or watery. It should be a dry mixture.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. Add red chilli powder and salt.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">4. Heat the oil and sprinkle the onion besan mixture into the hot oil. Keep turning the pakora so that it cooks evenly and becomes crispy.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">5. Transfer to a plate lined with a paper towel. This will hels absorb the excess oil and will keep the pakoras dry and crispy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Serve with ketchup or Sriracha sauce. </span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com4tag:blogger.com,1999:blog-5549821893053844835.post-988830476674541812012-08-31T14:59:00.005-05:002013-11-20T09:12:09.836-05:00Potato masala - pressure cooker recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace; text-align: justify;">This is a one pot recipe to make potato masala for dosa and poori. I got this recipe from my mom during one of our conversations about food. I would always follow the elaborate method of boiling the potatoes, peeling them and mashing them for the masala. This recipe is a shortcut and you can make it just before your guests arrive. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPCmypNtrvQ7GYEThygG3gRrmTADEK3kt8ELGJKwtNmi1eO3tNoRTUI02l57p0nMUSIyRaaedLGq8eyX01xNOtmwuGCcqB11AI0j20j2cls9evuULedQ3ZW2_VSwUywxdu8uwyIPi0jpM/s1600/potato+masala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPCmypNtrvQ7GYEThygG3gRrmTADEK3kt8ELGJKwtNmi1eO3tNoRTUI02l57p0nMUSIyRaaedLGq8eyX01xNOtmwuGCcqB11AI0j20j2cls9evuULedQ3ZW2_VSwUywxdu8uwyIPi0jpM/s640/potato+masala.JPG" width="640" /></span></a></div>
<span style="font-family: 'Courier New', Courier, monospace;">Yields the same quantity you see in the picture</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<b><i><span style="font-family: Courier New, Courier, monospace;">Potato masala - pressure cooker recipe</span></i></b><br />
<span style="font-family: Courier New, Courier, monospace;"><b><i><br /></i></b>
<b><i>Ingredients</i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Potatoes - 2 medium sized</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Onion - 1 medium</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Tomato - 1 medium</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Green chillies - 2 or 3 (adjust according to taste)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Mustard, jeera, urad dal and curry leaves for seasoning</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Turmeric powder - a pinch</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Oil - 1 -2 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Lime juice - 2 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Asafoetida - 1/4 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Fresh cilantro for garnish</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<b><i><span style="font-family: Courier New, Courier, monospace;">Method</span></i></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. Peel the potatoes and cut into cubes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Chop the onion and green chillies.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. Chop the tomatoes finely.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">4. Pour oil in the pressure cooker and season with mustard, jeera, urad dal and curry leaves.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">5. Add the onion and green chillies and saute until soft and add the asafoetida.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">6. Next add the tomatoes and saute for 1-2 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">7. Add the cubed potatoes, turmeric powder and salt.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">8. Add about 1/2 cup of water and give it a good stir.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">9. Close the pressure cooker and switch off after 3 whistles.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">10. Wait a while and open the cooker and stir. Check for salt. </span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">11. Add the lime juice and garnish with fresh cilantro.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Serve with masala dosa or poori. I served the potato masala on the side with dosa and chutney.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<b><i><span style="font-family: Courier New, Courier, monospace;">Notes</span></i></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. If using for dosa add less water. </span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Use a potato masher if required. I just use the back of the spoon to mash and stir the masala.</span><br />
<span style="font-family: Courier New, Courier, monospace;">3. After opening the cooker if the masala is a bit watery, just let it boil for some time. Do not use the lid when boiling. This helps evaporate some of the liquid.</span></div>
</div>
Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-19191092099085558202012-08-19T17:12:00.002-05:002013-11-20T09:12:09.791-05:00Zucchini and spinach saute<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace;">A perfect side dish for rice or rotis, this subzi can be made even with frozen spinach.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUGd51i8XIcxmj0w_B_eixg8z8lcjcn27egRRwncrvIoniKZ5TKbpilHY3RmEf0Zt6i58MD1Wx9Ac0M9iVq5UYvQA-zjCz-anNMI-cjVRSUnV8fMXPpxw51TKZ-fpp2ggAvwteOnOHif4/s1600/zucchini+spinach+saute.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUGd51i8XIcxmj0w_B_eixg8z8lcjcn27egRRwncrvIoniKZ5TKbpilHY3RmEf0Zt6i58MD1Wx9Ac0M9iVq5UYvQA-zjCz-anNMI-cjVRSUnV8fMXPpxw51TKZ-fpp2ggAvwteOnOHif4/s640/zucchini+spinach+saute.JPG" width="640" /></span></a></div>
<b><i><span style="font-family: Courier New, Courier, monospace;">Zucchini and spinach saute recipe</span></i></b><br />
<span style="font-family: Courier New, Courier, monospace;"><b><i><br /></i></b>
<b><i>Ingredients</i></b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Zucchini - 2</span><br />
<span style="font-family: Courier New, Courier, monospace;">Fresh spinach leaves - 4-5 cups</span><br />
<span style="font-family: Courier New, Courier, monospace;">Onion - 1 medium</span><br />
<span style="font-family: Courier New, Courier, monospace;">Garlic - 2 cloves finely chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">Green chillies - 2</span><br />
<span style="font-family: Courier New, Courier, monospace;">Mustard, jeera and urad dal for seasoning</span><br />
<span style="font-family: Courier New, Courier, monospace;">Turmeric powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">Salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">Oil - 1 tbsp</span><br />
<span style="font-family: Courier New, Courier, monospace;">A few curry leaves</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<b><i><span style="font-family: Courier New, Courier, monospace;">Method</span></i></b><br />
<span style="font-family: Courier New, Courier, monospace;">1. Peel the skin off the zucchini. Chop into medium sized cubes.</span><br />
<span style="font-family: Courier New, Courier, monospace;">2. Wash the spinach leaves and chop finely.</span><br />
<span style="font-family: Courier New, Courier, monospace;">3. Chop the onions.</span><br />
<span style="font-family: Courier New, Courier, monospace;">4. Pour oil in a pan and season with mustard, jeera, urad dal and curry leaves.</span><br />
<span style="font-family: Courier New, Courier, monospace;">5. Add the onions and saute until soft.</span><br />
<span style="font-family: Courier New, Courier, monospace;">6. Next add the garlic and chopped green chillies.</span><br />
<span style="font-family: Courier New, Courier, monospace;">7. Now add the chopped spinach and saute for a minute before adding the zucchini.</span><br />
<span style="font-family: Courier New, Courier, monospace;">8. Add the turmeric powder and salt to taste. Cover and cook for 2-3 minutes.</span><br />
<span style="font-family: Courier New, Courier, monospace;">9. Remove the lid and continue cooking until the zucchini is cooked.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<b><i><span style="font-family: Courier New, Courier, monospace;">Notes</span></i></b><br />
<span style="font-family: Courier New, Courier, monospace;">1. Do not cover and cook for a long time as the zucchini will let out a lot of water.</span><br />
<br /></div>
Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com2tag:blogger.com,1999:blog-5549821893053844835.post-72675498744164122852012-08-16T23:15:00.000-05:002013-11-20T09:12:09.824-05:00Cracked wheat moong dal payasam - in a slow cooker<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace; text-align: justify;">Creamy, sweet and yummy .... that's exactly how this slow cooked payasam tastes. With just a few ingredients and a slow cooker you can create this easy recipe for any occasion. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51fFgqNvFs0yfgCj3kWNV9tDAwW7x23OURVCav8B1hg0fTqYPvgLsOTPLCC60OAbt0ygZP3jX90-mGTatI5pszzHmK5DUO5yHgcpAEt1ktFXcZPnlaQox-K1ovaIWh5ebk4vNLTFAuhNi/s1600/cracked+wheat+kheer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51fFgqNvFs0yfgCj3kWNV9tDAwW7x23OURVCav8B1hg0fTqYPvgLsOTPLCC60OAbt0ygZP3jX90-mGTatI5pszzHmK5DUO5yHgcpAEt1ktFXcZPnlaQox-K1ovaIWh5ebk4vNLTFAuhNi/s640/cracked+wheat+kheer.JPG" width="640" /></span></a></div>
<div style="text-align: justify;">
<b><i><span style="font-family: Courier New, Courier, monospace;">Cracked wheat moong dal payasam recipe</span></i></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b><i><br /></i></b>
<b><i>Ingredients</i></b> </span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">(for a 3 1/2 quart slow cooker)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Cracked wheat (coarse) - 1 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Moong dal - 1/4 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Whole milk/evaporated milk - 4 cups</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Condensed milk - 1/2 cup (adjust according to taste)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Jaggery powder - 2-3 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Elaichi powder - 1/4 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Raisins - a few</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Cashews (optional)</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Ghee to fry the raisins/nuts and moong dal - 1 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<b><i><span style="font-family: Courier New, Courier, monospace;">Method</span></i></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. Saute the moong dal in 1/2 tbsp of ghee.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. Wash the cracked wheat and add to the slow cooker.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3. Add the sauteed moong dal.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">4. Pour the milk and stir well.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">5. Next add the elaichi powder and condensed milk and stir to combine.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">6. Cover with the lid and set on low for about 2 hours. Give it a stir after one hour.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">7. When 3/4 cooked add the jaggery powder and mix well.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">8. Set the slow cooker on high for the next one hour.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">9. If you see the payasam bubbling reduce the setting to low and continue to cook for another 30 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">10. You need to cook until you get a creamy consistency. </span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">11. Garnish with raisins and cashews (if using). </span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<b><i><span style="font-family: Courier New, Courier, monospace;">Notes</span></i></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1. The jaggery powder gives the payasam its color.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">2. You can skip the moong dal and make the payasam with just the cracked wheat.</span><br />
<span style="font-family: Courier New, Courier, monospace;">3. Cooking time varies depending on the size of the slow cooker.</span></div>
</div>
Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-12666193330612300512012-08-09T18:35:00.001-05:002013-11-20T09:12:09.785-05:00Tawa Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace;"><span style="text-align: justify;">This is an awesome recipe that uses left over cooked rice. Considered as a popular street food in Mumbai, this recipe uses pav bhaji masala that gives it an unique taste. The street vendors make this pulao on the tawa and that's where it gets it name from. I used a regular non stick kadai/pan to make the pulao. This recipe is adapted from Sanjeev Kapoor's recipe. Check out </span><a href="http://www.youtube.com/watch?v=rdSPwF5boJA" style="text-align: justify;" target="_blank">this link</a><span style="text-align: justify;"> for his recipe.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7HXR-RSsBG4CsmhY-WNMngauwR4k7nqGCE3ZHFBq5RTnh7oGqbnaikinUdJkf4mFII7AbKjzg15q695ux0C06BA2SOevXWk0rxjb3QLyDP3nbMxvZseCUEUWuP7CwpJ5jxfWQ-rDfYg8/s1600/tawa+pulao.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7HXR-RSsBG4CsmhY-WNMngauwR4k7nqGCE3ZHFBq5RTnh7oGqbnaikinUdJkf4mFII7AbKjzg15q695ux0C06BA2SOevXWk0rxjb3QLyDP3nbMxvZseCUEUWuP7CwpJ5jxfWQ-rDfYg8/s640/tawa+pulao.JPG" width="480" /></span></a></div>
<b><i><span style="font-family: Courier New, Courier, monospace;">Tawa Pulao recipe</span></i></b><br />
<span style="font-family: Courier New, Courier, monospace;"><b><i><br /></i></b>
<b><i>Ingredients</i></b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Cooked basmati rice – 2 cups</span><br />
<span style="font-family: Courier New, Courier, monospace;">Onion - 1 medium chopped lengthwise</span><br />
<span style="font-family: Courier New, Courier, monospace;">Ginger garlic paste - 1/2 tsp</span><br />
<span style="font-family: Courier New, Courier, monospace;">Carrots – 1 (diced into small cubes)</span><br />
<span style="font-family: Courier New, Courier, monospace;">Frozen green peas – 1/4 cup</span><br />
<span style="font-family: Courier New, Courier, monospace;">Green Bell Pepper – 1 diced</span><br />
<span style="font-family: Courier New, Courier, monospace;">Canned tomatoes – 2 to 3 tbsps</span><br />
<span style="font-family: Courier New, Courier, monospace;">Oil – 1 to 2 tbsps</span><br />
<span style="font-family: Courier New, Courier, monospace;">Cumin seeds – 1 tsp</span><br />
<span style="font-family: Courier New, Courier, monospace;">Turmeric powder – 1/4 tsp</span><br />
<span style="font-family: Courier New, Courier, monospace;">Red chilli powder - 1 tsp (adjust to taste)</span><br />
<span style="font-family: Courier New, Courier, monospace;">Pav Bhaji masala powder – 1-2 tsp</span><br />
<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span><br />
<span style="font-family: Courier New, Courier, monospace;">Fresh cilantro for garnish</span><br />
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<b><i><span style="font-family: Courier New, Courier, monospace;">Method</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Heat oil in a pan and add cumin seeds. Once they splutter add the onions. Saute until soft and add the ginger garlic paste.</span><br />
<span style="font-family: Courier New, Courier, monospace;">2. Add the green peas, bell pepper and carrot, cover and cook until almost done. Next add the chopped tomatoes and cook for 1-2 mintues. Reduce the flame to low and add the turmeric powder, red chilli powder, salt and pav bhaji masala and stir until it blends with the veggies. You don't want to burn the spices.</span><br />
<span style="font-family: Courier New, Courier, monospace;">3. Add the rice into the pan and stir well. Check for salt and add more if you need at this stage.</span><br />
<span style="font-family: Courier New, Courier, monospace;">4. Garnish with fresh cilantro. Serve with raita.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><i>Notes</i></b>:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. I added the tomato after the veggies were 3/4 cooked. This helps keep the pulao moist.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. If you like the rice a bit more tangy, you can add a few squirts of tomato ketchup along with the tomatoes.</span></div>
</div>
Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-56907897467163755702012-04-02T09:36:00.000-05:002013-11-20T09:12:09.817-05:00Lime pickle - mom's recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="text-align: justify;"><span style="font-family: Courier New, Courier, monospace;">A bowl of yogurt rice with home made lime pickle on the side is enough to take me back to my childhood. My mom always had a bottle of lime pickle in the fridge. I never tried making it myself until recently and it turned out to be just like what my mom used to make. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaSp6MWRpjW4f_RzoDJe-reQR6ERu4tLeRLGVNLQNnB_gLJUu0csrzZvhqF5UI1auuOhvPy_EYep9ZKflO_J6kWGtbd8hZFw3Zw8q3EEmpseGIWhpenfV6docrCVh48swWRVhxGRchYJO/s1600/lime+pickle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaSp6MWRpjW4f_RzoDJe-reQR6ERu4tLeRLGVNLQNnB_gLJUu0csrzZvhqF5UI1auuOhvPy_EYep9ZKflO_J6kWGtbd8hZFw3Zw8q3EEmpseGIWhpenfV6docrCVh48swWRVhxGRchYJO/s640/lime+pickle.JPG" width="640" /></span></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Here is the recipe:</span></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Lime pickle recipe</span></i></b></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Ingredients</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Lime - 10 medium sized (chop 6 of them and juice the remaining 4)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Turmeric powder - 1 tsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Red chilli powder - 1/4 cup (change according to taste)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt - 1/4 cup (see notes)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Methi powder - 1 tsp (roast and grind into a fine powder)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Asafoetida - 1/2 tsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mustard - 1 tsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Oil - 2-3 tbsps</span></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Method</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Cut the limes into medium sized pieces and transfer to a pyrex/glass bowl. Add the salt and turmeric powder. Add the lime juice, stir, cover and set aside on the countertop for 3 days. Stir the lime mixture once every day.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. On day three you have to season the lime for the pickle.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Pour oil in a pan and add the mustard seeds. Once they splutter add the asafoetida and switch off the stove. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Wait a couple of minutes until the oil becomes luke warm. Then add the red chilli powder and methi powder. Pour on the lime mixture and stir until completely incorporated. At this stage if the pickle looks dry then heat 1-2 tbsps of oil and add to the pickle. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Cover and set on the countertop for one more day. Transfer the pickle to an air tight jar and store in the refrigerator. You can leave some pickle outside for daily use. Replenish as needed.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The refrigerated pickle will be good for a couple of months.</span></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Notes</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. The salt seems a lot but the tartness of the lime offsets the salt. Will be just right for 6 limes. I used Salt Sense low sodium salt.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. You can use lemons too, but only the ones with a thin skin. If you use the regular lemons that have a thicker skin they will not soak well and the pickle will be dry and the lemons will be too hard to chew.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com2tag:blogger.com,1999:blog-5549821893053844835.post-53213732281180974072012-03-26T10:49:00.001-05:002013-11-20T09:12:09.815-05:00Chow chow carrot poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace; text-align: justify;">This is a recipe I have recreated from the menu of one of my favorite Indian restaurants (read <i>Udipi Dosa House</i>). Popular for its fresh vegetarian food the menu featured poriyals, kuzhambu, sambar and chutneys that tasted like home cooked food with the right amount of spices. </span><br />
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<b><span style="font-family: Courier New, Courier, monospace;">Chow chow carrot poriyal recipe</span></b></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Ingredients</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Chow chow - 2</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Carrot - 3 medium sized</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Onion - 1 medium sized</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Fresh grated coconut - 2 tbsps (frozen grated coconut will work too)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mustard - 1 tsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Red chillies - 2 or 3 (adjust according to taste)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Curry leaves - a few</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Turmeric powder - 1/4 tsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Oil - 1 tbsp</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Garlic (optional)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Fresh cilantro for garnish (optional)</span></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Method</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace; text-align: left;">1. Peel the skin of the chow chow and carrot and cut into small cubes. Chop the onions and set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace; text-align: left;">2. In a pan add the oil and mustard seeds. Once they pop add the red chillies and curry leaves. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="text-align: left;">3. </span><span style="text-align: left;">Next add the onions and saute until soft. At this stage you can add garlic if using. </span></span></div>
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<span style="font-family: Courier New, Courier, monospace; text-align: left;">4. Add the chopped chow chow and carrot along with turmeric powder and salt. Do not add water as the veggies will release water.</span></div>
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<span style="font-family: Courier New, Courier, monospace; text-align: left;">5. Reduce heat to medium cover the pan and cook for about 5-7 minutes stirring a couple of times. If you leave the cover on for too long the veggies will become mushy.</span></div>
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<span style="font-family: Courier New, Courier, monospace; text-align: left;">6. Remove the lid and add the grated coconut. Continue to cook until the veggies are done. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="text-align: left;">7. </span><span style="text-align: left;">Garnish with fresh cilantro just before serving.</span></span></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Notes</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Garlic imparts a nice taste to this recipe.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Serve with sambar, vathakuzhambu or rasam.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com2tag:blogger.com,1999:blog-5549821893053844835.post-15948916031653380472012-03-07T10:23:00.000-05:002013-11-20T09:12:09.789-05:00Pal payasam - Slow cooker recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">Hi foodies </span></div>
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<span style="font-family: Courier New, Courier, monospace;">It's been almost five years I have been away from my blog. A busy life with kids, relocating to a new city, moving to a new house <i>et al</i> has kept me busy all these years. It's been so much fun browsing, collecting and trying out recipes posted by all of you.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">My never ending passion for food and cooking is bringing me back to blogging again. From cooking and tasting simple recipes to trying out exotic and complicated ones I have realized that my heart lies where comfort food is. Simple, home made and healthy meals with a few easy to find ingredients is just about enough to make my day. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">This blog will also feature vegetarian weight loss recipes which will be really handy if you are trying to lose weight. Over the last few months I have been taste testing semi-home made recipes which will be easy on your wallet and of course help you lose weight too. It worked for me and it can work for you as well. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">You will not see a new recipe everyday on the blog, but I will keep up my effort in posting something new and interesting as often as I can. A big note of appreciation to my fellow bloggers - <a href="http://www.sailusfood.com/">sailusfood</a>, <a href="http://onehotstove.blogspot.com/">onehotstove</a>, <a href="http://www.talimpu.com/">talimpu</a>, <a href="http://madteaparty.wordpress.com/">amadteaparty</a>,<a href="http://www.aayisrecipes.com/"> aayisrecipes</a>, <a href="http://www.akshayapaatram.com/">akshyapatram</a>, <a href="http://saffrontrail.blogspot.com/">saffrontrail</a>, and many more who have been active in the blogging world. I have been following your posts all along. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">The recipe I have chosen today is pal payasam/rice pudding. I made this in my slow cooker and it turned out excellent. With a few ingredients and very little effort you can make this simple dessert ahead of time. The slow cooker does all the work for you. This recipe is adapted from the cookbook - <a href="http://www.amazon.com/Indian-Slow-Cooker-Healthy-Authentic/dp/1572841117/ref=sr_1_1?ie=UTF8&qid=1331133559&sr=8-1">'The Indian slow cooker'</a> by Anupy Singla. I have made a few changes to the original recipe. A detailed post on how to use a slow cooker will follow soon. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">The ingredients mentioned below are for a 3 1/2 quart slow cooker. Double the ingredients if using a 5 quart slow cooker. Infact, you can simply use a 5 quart slow cooker for the same ingredients too.</span><br />
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<b><span style="font-family: Courier New, Courier, monospace;">Pal payasam - slow cooker recipe </span></b></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;">(makes about 6 cups) </span></div>
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<b><i><span style="font-family: Courier New, Courier, monospace;">Ingredients </span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Basmati rice - 3 tbps (soak for atleast 30 minutes) </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Whole milk - 6 cups </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sugar - 1/4 cup (Use less or more according to taste. For me the payasam was just right, not too sweet). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Elaichi powder - 1/4 tsp </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ghee - 1 tsp </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chopped cashews - 1 tbsp </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Raisins - a few</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Saffron - a few strands (soak in warm milk for a few minutes) </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><i>Method</i></b> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Put the rice, sugar, cardamom and milk in the slow cooker. You can either add the raisins now or garnish at the end. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. The cooking time is 3 hours. Cook on low for the first hour and cook on high for the remaining 2 hours. Feel free to change the setting to low if you see the payasam bubbling away. Every slow cooker works different. (see notes) </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Stir the payasam every hour. (see notes) </span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Once done set aside. Add the ghee to the pan and saute the raisins, chopped almonds and cashews and add to the payasam. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Garnish with the soaked saffron milk. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Serving tip</i>: Spoon the payasam into small bowls and garnish with rasins, almonds, cashews and saffron. If making ahead, cover each bowl with a plastic wrap and refrigerate. This payasam can be served chilled or warm. </span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Notes: </span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. The amount of rice in this recipe seems less, but once cooked it will be just right. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. I always use the slow cooker when I am at home and I can adjust the settings if required. On the contrary, slow cookers are meant to be used overnight (if making oatmeal for breakfast) or when you are away and want to get back to a home cooked meal. But if too little liquid is used for cooking it can dry out the food or if too much is used it might spill over. I personally recommend not leaving your home when using the slow cooker. I follow this rule for all the appliances in the house, mostly as a safety issue. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Also peeking into the slow cooker is not allowed while cooking. It increases the cooking time. But with Indian cooking, it's good to stir the contents a couple of times, not too often though.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com2tag:blogger.com,1999:blog-5549821893053844835.post-51174275868667715412011-05-30T14:47:00.000-05:002013-11-20T09:12:09.813-05:00Vegetarian Website Award<div style="width: 150px; height: 111px; background-image: url(http://vegonline.org/VegOnline_Award.png);"><div style="text-align: left; padding: 63px 0 0 48px; text-indent: 0;"><a href="http://vegonline.org/" style="display: block; text-decoration: none; text-indent: 0; font-style: normal; margin: 0; padding: 0; font-family: Arial; font-size: 9px; font-weight: bold; letter-spacing: normal; word-spacing: normal; line-height: 12px; color: #A98300; text-transform: uppercase; background-color: transparent;" target="_blank">Vegetarian</a></div></div></div>Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-31978711692963851142009-01-14T06:30:00.002-05:002013-11-20T09:12:09.802-05:00Updated RCI list for 2009<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #333333; font-size: 13px; line-height: 20px;"><span style="font-family: Courier New, Courier, monospace; font-size: 130%;"><strong>RCI event list for 2009</strong></span></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Courier New, Courier, monospace; font-size: 13px; line-height: 20px;">January - <strong>Chettinad Vegetarian Cuisine </strong>- Srimathi from <a href="http://www.blogger.com/www.fewminutewonders.com">Few Minute Wonders</a></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Courier New, Courier, monospace; font-size: 13px; line-height: 20px;">February - <strong>Haryana Cuisine </strong>from <a href="http://simpleindianfood.blogspot.com/" style="color: black; text-decoration: none;">Easy Crafts</a></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Courier New, Courier, monospace; font-size: 13px; line-height: 20px;">March - <strong>Lucknow Cuisine</strong> - Vanamala from <a href="http://nalapaka.blogspot.com/" style="color: black; text-decoration: none;">My Kitchen World</a></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Courier New, Courier, monospace; font-size: 13px; line-height: 20px;">April - <strong>Pondicherry Cuisine</strong> - Lavanya from <a href="http://homecookreceipes.blogspot.com/" style="color: #999999; text-decoration: none;">Home Cooks Recipes</a></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Courier New, Courier, monospace; font-size: 13px; line-height: 20px;">May - <span class="Apple-style-span" style="font-weight: bold;">Jain Cuisine</span> - PJ from <a href="http://www.blogger.com/www.seduceyourtastebuds.blogspot.com">Seduce your Tastebuds</a></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Courier New, Courier, monospace; font-size: 13px; line-height: 20px;">June - <span class="Apple-style-span" style="font-weight: bold;">Indo Chinese Vegetarian Cusinine</span> - Mythreyee from <a href="http://www.blogger.com/www.paajaka.com">Paajaka</a></span></div>
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<span class="Apple-style-span" style="color: #333333; font-size: 13px; line-height: 20px;"><span style="font-family: Courier New, Courier, monospace;"><strong>All other months in 2009 still available</strong>.</span></span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com0tag:blogger.com,1999:blog-5549821893053844835.post-73356223341122479972008-05-05T21:09:00.007-05:002013-11-20T09:12:09.826-05:00RCI event confusion?<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">Hi all</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Today I was going through a few blogs and I came across a post on RCI at <a href="http://asankhana.blogspot.com/">asan khana</a>. The blogger was referring to a RCI Punjab roundup on a blog called <a href="http://testtasteofmysore.blogspot.com/">Cooking Station.</a> RCI Punjab was hosted by Richa of <a href="http://asdearassalt.blogspot.com/">As Dear As Salt </a>way back in June 2007.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">I am not aware of this parallel RCI event going on. I am not in anyway connected with this. I am not sure who initiated this event either.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">So, is there a plagiarism going on with blog events too? I thought it was only the photos that were being taken!</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com8tag:blogger.com,1999:blog-5549821893053844835.post-68385850260400401602008-04-23T05:50:00.007-05:002013-11-20T09:12:09.819-05:00RCI list for 2009<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4dxOyYilShsV9NJ7p7XCd4vGoDgzbqXAlejgHsdmNBTHOaUOuL6-SmVvnlSjmi34uh300ut-7kjNBUI1eMHJVsvgPdIpReFwgfANp1Am0ocbJ-AQNbdeai-gR4vx3Dzf0izsOVkljAbz/s1600-h/rci.png"><span style="font-family: Courier New, Courier, monospace;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5192392243739240082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4dxOyYilShsV9NJ7p7XCd4vGoDgzbqXAlejgHsdmNBTHOaUOuL6-SmVvnlSjmi34uh300ut-7kjNBUI1eMHJVsvgPdIpReFwgfANp1Am0ocbJ-AQNbdeai-gR4vx3Dzf0izsOVkljAbz/s200/rci.png" style="cursor: hand; float: right; margin: 0px 0px 10px 10px;" /></span></a><br />
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<span style="font-family: Courier New, Courier, monospace;">Hi all</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Here is the list for 2009. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 130%;"><strong>RCI event list for 2009</strong></span></div>
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<span style="font-family: Courier New, Courier, monospace;">January - <strong>Chettinad Vegetarian Cuisine </strong>- Mythreyee from <a href="http://www.blogger.com/www.paajaka.com">Paajaka</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">February - <strong>Haryana Cuisine </strong>from <a href="http://simpleindianfood.blogspot.com/">Easy Crafts</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">March - <strong>Lucknow Cuisine</strong> - Vanamala from <a href="http://nalapaka.blogspot.com/">My Kitchen World</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">April - <strong>Pondicherry Cuisine</strong> - Lavanya from <a href="http://homecookreceipes.blogspot.com/">Home Cooks Recipes</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><strong>All other months in 2009 still available</strong>.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Do let me know if you would like to host any month in 2009.</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com7tag:blogger.com,1999:blog-5549821893053844835.post-19952993066866503622008-04-19T14:00:00.007-05:002013-11-20T09:12:09.794-05:00RCI event list for 2008<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">Hi all<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_zoezI2kdgRXjPWyimAUSJJPpkSkgTDaZN8IWwLfj8NuVqFhSiQH3tgMb-FstpNypiWRzDuCeD7EhrjFWmC-IhE_Y3aI8mMBQHRpX0BTJl7ulYDg6AAEWHOPa7yma90abYwYZxWBK2RP/s1600-h/rci.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5191035870798853282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_zoezI2kdgRXjPWyimAUSJJPpkSkgTDaZN8IWwLfj8NuVqFhSiQH3tgMb-FstpNypiWRzDuCeD7EhrjFWmC-IhE_Y3aI8mMBQHRpX0BTJl7ulYDg6AAEWHOPa7yma90abYwYZxWBK2RP/s200/rci.gif" style="cursor: hand; float: right; margin: 0px 0px 10px 10px;" /></a><br />It's been a very long time since I updated or posted new recipes on the blog. Life on the homefront has kept me busy with the entry of a new member into my family. Of course, I have been visiting all my favorite blogs and saving interesting recipes for use later :)<br /><br />Many thanks to all the food bloggers who have been hosting the RCI event and keeping the spirit alive. I have been keeping track of the events month after month. You will surely see updates and posts on my blog in the near future. Until then here is the updated RCI Event list for 2008. If you have any queries or questions or would like to host the event in any month do mail me at veggiecuisine@gmail.com<br /><br /><strong><span style="font-size: 130%;">RCI Event list for 2008</span></strong>March - <strong>Bengali Cuisine</strong> - Sandeepa from <a href="http://bongcookbook.blogspot.com/">Bong Mom's Cookbook </a>- Current month<br />April - <strong>Rajasthani Cuisine</strong> - Paddukotti from <a href="http://spicyandhra.blogspot.com/">Spicy Andhra</a><br />May - <strong>North East Indian Cuisine</strong> - Bhagys from <a href="http://crazycurry.blogspot.com/">Crazy Curry</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">June - <strong>Andhra Festival Foods</strong> - Vani from <a href="http://ladybluemarble.blogspot.com/">Batasari</a>July - <strong>Goan Cuisine</strong> - Reena from <a href="http://spicesofkerala.wordpress.com/">Spices of Kerala </a><br />August 2008 - - <strong>Authentic Hyderabadi Cuisine</strong> - Mona Afzal from <a href="http://www.zaiqa.net/">Zaiqa</a><br />September 2008 - <strong>Konkan Cuisine</strong> - Deepa from <a href="http://recipesnmore.blogspot.com/">Recipes and More</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">October 2008 - <strong>Assamese cuisine</strong> - Priya from <a href="http://foodandlaughter.blogspot.com/">Food and Laughter</a><br />November 2008 - <strong>Parsi cuisine</strong> from <a href="http://the-cooker.blogspot.com/">The Cooker</a><br />December 2008 - <strong>Awadhi Cuisine </strong>- Siri from <a href="http://siri-corner.blogspot.com/">Siri's Corner</a><br /><br />Meet you all soon!</span></div>
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Lakshmikhttp://www.blogger.com/profile/17592109401789363939noreply@blogger.com16