tag:blogger.com,1999:blog-75386585428742140212024-02-21T09:42:55.253+00:00Culinary DelightsTingle your taste buds....Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-7538658542874214021.post-53063068469619468772016-03-05T17:37:00.004+00:002016-03-05T17:38:48.617+00:00Thalappakatti Chicken Biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Preparation Time : 20 minutes | Cooking Time : 60 minutes</i></b></div>
<br />
<b>Ingredients</b><br />
<br />
<b>For the Masala</b><br />
5 Green Chillies<br />
3 small two inch cinnamon sticks<br />
3 cardamom<br />
3 cloves<br />
⅛th of a nutmeg (Jaadhikai)<br />
1 small piece Mace (Jaadhi Pathiri)<br />
50 grams ginger<br />
<b><br /></b>
<b>Main Ingredients</b><br />
500 ml Seeraga Samba Rice<br />
750 grams Chicken with bone<br />
Meat to Rice Ratio - 1 Rice 1.5 Meat<br />
<br />
<b>Other Ingredients</b><br />
25 grams Ghee<br />
75 grams Sunflower Oil<br />
50 grams crushed Garlic<br />
50 grams crushed shallots (small onions)<br />
1 teaspoon Red Chilli Powder<br />
½ cup curd<br />
11/2 teaspoon salt<br />
1 hand full Mint Leaves<br />
2 hand full Coriander Leaves<br />
Juice of half a lime<br />
<br />
<b>Method</b><br />
Peel the garlic. Crush the garlic in a mixie without adding any water. Set aside. Crush the shallots in a mixie without adding any water. Set aside.<br />
Grind all the masala ingredients to a very fine smooth paste. Add ¼ cup of water while grinding. Chop the ginger into small pieces and break the cinnamon into bits before grinding.<br />
Soak the rice in water now. The rice needs to soak for half an hour.<br />
Heat Oil and ghee in a heavy pan and add in the Masala paste, crushed garlic and crushed shallots-small onions. Fry on medium flame for a good 10 minutes until the oil separates from the mixture.<br />
Add in the chicken. Add in the chilli powder. The ratio of rice to chicken should be 1 rice to 1.5 meat. Saute the chicken so the masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook. Don’t add any water. The chicken will cook in its own juices. Just saute once in 5 minutes so the chicken doesn’t scorch in the bottom. After 15 minutes, the chicken should be done and there should be some gravy too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cLxVohBFHf8RoG2OJQXBHa6rYtURfYFET2oQZAIn-7tKJLcv7xa2mWIhL0NteKHy1YUnMXUxJmXbw3EBLoELqaocdTYAvtbzEEVKbNvv1HC-gV9eg1dXeTD_MqxJFdm6y5vu4lbxmoXl/s1600/IMG_20160305_135739.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cLxVohBFHf8RoG2OJQXBHa6rYtURfYFET2oQZAIn-7tKJLcv7xa2mWIhL0NteKHy1YUnMXUxJmXbw3EBLoELqaocdTYAvtbzEEVKbNvv1HC-gV9eg1dXeTD_MqxJFdm6y5vu4lbxmoXl/s320/IMG_20160305_135739.jpg" width="320" /></a></div>
Add in the yogurt/curd. Cook with the lid open for 5 minutes.<br />
Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.<br />
We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add salt. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.<br />
Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.<br />
Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lemon juice.<br />
Cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.<br />
After that time, open the lid and see if the rice has been cooked. Cook for a couple of minutes more if necessary. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.<br />
<br />
Enjoy with raitha and salad!<br />
<i><br /></i>
<i>Courtesy - Suguna Vinod</i><br />
<br />
<br /></div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com0tag:blogger.com,1999:blog-7538658542874214021.post-79081292722249855432016-01-18T15:11:00.001+00:002016-01-18T15:48:15.676+00:00Butter cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Preparation Time : 15 minutes | Cooking Time : 45 minutes</i></b></div>
<br>
<b>Ingredients</b><br>
Plain flour (Maida) – 1 1/2 cups<br>
Baking powder – 3/4 tsp<br>
Baking soda – 1/4 tsp<br>
Salt – a pinch<br>
Eggs - 3 <br>
Unsalted butter – 125 grams<br>
Milk - 1/2 cup <br>
Caster sugar – 1 1/4 cup<br>
Vanilla essence – 1 tsp<br>
<br><b>Method</b><br>
Preheat oven to 180 C for 10 minutes before baking. Grease a deep 8 inch round cake tin. Line base with baking paper, beat ingredients in a bowl on a low speed with electric mixer until just combined. Beat on medium speed until mixture is smooth. The batter might look curdled but it is fine. Pour the mixture into the prepared pan.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XgHZwTv5lmc5s3XKXgPlPgFZN8hlISgT34h53CgDzA1gRFXzWe4w50imNsE1I4-PcOZOxlnMuci-Znyylqmko0XqHvoOLSN7Ga5GXLRhLRYcFWWcpF8l43QAX1-QaAnJo0F67YucWfWS/s1600/IMG_20160115_171050.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XgHZwTv5lmc5s3XKXgPlPgFZN8hlISgT34h53CgDzA1gRFXzWe4w50imNsE1I4-PcOZOxlnMuci-Znyylqmko0XqHvoOLSN7Ga5GXLRhLRYcFWWcpF8l43QAX1-QaAnJo0F67YucWfWS/s320/IMG_20160115_171050.jpg" width="320"></a></div>
<br>
Bake the cake in the oven for 40 to 45 mins until the inserted skewer comes out clean. Let it cool for sometime and then turn it over a server plate. Do not cut until it is cooled down.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on">Courtesy: Maria Jose (mariasmenu)<br>
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</div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com0tag:blogger.com,1999:blog-7538658542874214021.post-32356714947880278442015-12-18T17:29:00.000+00:002015-12-18T17:29:25.599+00:00Eggless Peanut Butter cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Preparation Time : 30 minutes | Cooking Time : 15 minutes</i></b></div>
<br />
<b>Ingredients</b><br />
All purpose flour (Maida) – 1 ¼ cups<br />
Baking powder – ½ teaspoon<br />
Baking soda – ¾ teaspoon<br />
Salt – ¼ teaspoon<br />
Unsalted butter – ½ cup, soften at room temperature<br />
Granulated white sugar – ½ cup<br />
Light brown sugar– ½ cup<br />
Peanut butter – ½ cup, (creamy)<br />
Milk – ¼ cup<br />
<br />
<b>Method</b><br />
Take maida, baking powder, baking soda and salt in a bowl, mix it well and keep it aside. Now take butter in a large bowl and whisk it until it get smooth and creamy. Add both sugars and beat it again until creamy and fluffy.Now add peanut butter and milk and beat it again. Add the flour mixture beat it until smooth but ensure you do not over do it.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDC_E20-dwihEDbT-hmQkw9RhcAOKrRtQPkQqrKGhpWC10bC_OStI_KCWEWPWcKNgASR0HRdJWtW2BI3Rod3N76ZAAIeVCsFLuzzJxt-RDO7KMUNAF9SZWX7PT99DU_GuzjQOeEto3WnI/s1600/cookies.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDC_E20-dwihEDbT-hmQkw9RhcAOKrRtQPkQqrKGhpWC10bC_OStI_KCWEWPWcKNgASR0HRdJWtW2BI3Rod3N76ZAAIeVCsFLuzzJxt-RDO7KMUNAF9SZWX7PT99DU_GuzjQOeEto3WnI/s320/cookies.jpg" width="320" /></a><br />
<br />
Preheat the oven to about 190 C. Line the baking tray with parchment paper (butter paper). Make tablespoon size balls from the batter and arrange them in the prepared sheet. Place them about 2 inches apart from each other. If required, using a fork, make crisscross patterns over the batter.<br />
<br />
Bake them in the oven for about 13 to 15 minutes or until the cookies are lightly browned around the edges. Let it cool for 5 minutes.<br />
<br />
<b>Note:</b> I have used Demerara sugar for my recipe and that's the reason my cookies are darker.<br />
<br />
Recipe courtesy: Kanan Patel (spiceupthecurry)<br />
<br /></div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com0tag:blogger.com,1999:blog-7538658542874214021.post-37852499743119636832015-09-13T14:10:00.000+01:002015-09-13T14:10:27.526+01:00Grill chicken & lettuce salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Preparation Time : 45 minutes | Cooking Time : 10 minutes</i></b></div>
<br />
<b>Ingredients</b><br />
Skinless/boneless chicken breast halves - 2<br />
<br />
<b>Marinade </b><br />
Chilli powder - 1 tbsp<br />
Coriander powder - 1 tbsp<br />
Garam masala - 1 tsp<br />
Ginger-garlic paste - 1 tsp <br />
Lime juice - 1 tbsp<br />
Olive oil - 1 tbsp <br />
Salt to taste<br />
<br />
<b>Salad</b> <br />
Iceberg Lettuce -washed, rinsed and torn in small pieces.<br />
Salad cucumber - 1<br />
Green/red/yellow peppers - 1/2 each<br />
Onion - 1<br />
<b>Dressing</b> <br />
Mayonnaise - 2 tbsp<br />
Lime juice - 1 tbsp<br />
Olive oil - 1 tsp<br />
White pepper powder - 1/2 tsp <br />
Salt to taste<br />
<br />
<b>Method </b><br />
Marinate the chicken with the ingredients mentioned above and keep it aside for an hour.<br />
<br />
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Pre-heat the oven to 200 C & cook the chicken on the grill until juices run clear and the chicken is cooked through approximately 10-15 mins. Set the chicken aside. Once it is cool, slice it into thin pieces.<br />
<br />
<br />
Make the salad dressing with the ingredients listed. Dice
the peppers, onion & cucmber. Add the lettuce and the dressing and mix well. Place the salad in a serving bowl, put the chicken pieces on them and serve immediately.</div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-7538658542874214021.post-19004724798950449672015-03-15T14:59:00.000+00:002015-03-15T15:01:09.936+00:00Pineapple Chilli Crab Stick Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Preparation Time : 10 minutes | Cooking Time : 15 minutes</i></b></div>
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<b>Ingredients</b><br />
Pineapple peeled - 1 medium<br />
Fresh red chillies - 2<br />
Crab sticks - 6<br />
Roasted peanuts - 2 tbsp<br />
Garlic cloves - 8-10<br />
Ginger chopped -1 tsp<br />
Salt to taste<br />
Soya sauce - 2 tbsp<br />
Sugar - 2 tbsp<br />
Lemon juice - 1 tbsp<br />
Green capsicums - 1/4<br />
Cucumber - 1 medium<br />
Spring onions with greens - 3<br />
Sliced onions 2 tbsp<br />
A few iceberg lettuce leaves<br />
<br />
<b>Method</b><br />
<b>To make dressing</b><br />
Pound garlic cloves, ginger, fresh red chillies and salt in a mortar with a pestle and put into a bowl. Add soya sauce, sugar and lemon juice and mix well.<br />
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Dice green capsicum. Slice unpeeled cucumber. Diagonally slice spring onions with little greens and put everything into another bowl. Quarter the pineapple, add to the second bowl. Diagonally slice crab sticks and add. Add sliced onions and the dressing and mix well. Add roasted peanuts and mix.<br />
<br />
Roughly tear iceberg lettuce leaves and place them in a serving bowl. Put the salad on them and serve immediately.<br />
<br />
Courtesy: Sanjeev Kapoor</div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com0tag:blogger.com,1999:blog-7538658542874214021.post-46540204580243907102015-03-08T14:30:00.000+00:002015-03-08T09:03:55.037+00:00Crunchy coriander fish with peanut yogurt dip<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Preparation Time : 30 minutes | Cooking Time : 45 minutes</i></b></div>
<br />
<b>Ingredients</b><br />
Fish fillets - medium sized (2)<br />
White pepper powder - 1/4 tsp<br />
Lemon juice - 1 tbsp<br />
Coriander seeds - 2 tbsp<br />
Pepper corns - 8 to 10<br />
Red chilies (whole) - 3 to 4<br />
Thyme - 1/4 tsp<br />
Coriander leaves - 1/2 cup<br />
Maida (refined flower) - 4 tbsp<br />
Corn starch - 1 tbsp<br />
Oil for frying<br />
Salt as per taste.<br />
<br />
<b>Method</b><br />
Cut the fillet into 8 pieces, marinate it with salt, pepper powder, lemon juice for half an hour. Dry roast the coriander seeds, pepper corns & red chilies. Grind to a coarse powder. Add thyme to this.<br />
In a bowl mix the spice powder, finely chopped coriander leaves, corn starch & the refined flour.<br />
Now coat the marinated fillets in this mixture and shallow fry until crisp.<br />
<br />
You can chose an appropriate dip to go along with the fish. I chose the peanut yogurt dip which went well with the fish and the salad.<br />
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<b>Peanut yogurt dip</b><br />
<b>Ingredients</b><br />
Yogurt- 2 cups<br />
Peanuts(roasted) -1/4 cup<br />
Coriander leaves (finely chopped) -2 tbsp<br />
Red chilies - 2<br />
Cream - 1/4 cup<br />
Salt as per taste<br />
<br />
<b>Method</b><br />
Hang yogurt overnight in a muslin cloth, keep in the refrigerator (it should not be sour). Crush peanuts coarsely, remove the stem and crush the red chilies. Take yogurt in a bowl, whisk well, season with salt. Add crushed red chilies, peanuts, chopped coriander leaves. Whisk in the cream and mix well.<br />
<br /></div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-7538658542874214021.post-76140913954219299302015-01-24T09:04:00.000+00:002015-01-24T09:09:11.556+00:00Koonthal pirallan (Squid stir fry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Preparation Time : 60 minutes | Cooking Time : 45 minutes</i></b></div>
<br />
<b>Ingredients</b><br />
Koonthal (squid)- 1 kg<br />
Shallots - 15 or 1 big onion<br />
Chopped garlic - 2 tsp<br />
Chopped ginger - 2 tsp<br />
Curry leaves - 2 sprigs<br />
Coriander powder - 3 tsp<br />
Chilly powder - 2 tsp<br />
Garam masala - 1/4 tsp<br />
Pepper powder - 1/2tsp<br />
Turperic powder - 1/2tsp<br />
Coconut pieces - 2 tbsp<br />
Coconut oil or Veg oil - 1 tbsp<br />
Salt as per taste<br />
<br />
<b>Method</b><br />
Clean the squid nicely and cut them into rings.Roast all the dry masalas together until the raw smell goes away. Add this to the squid along with salt & coconut pieces. Pressure cook it for about 15 mins or 3 to 4 whistles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0eM2Oa2pqKuf-WEtCGhb6FCTN6Jv2v7iTcUayEDMPz7t0i3YMCE3YFO9KcB4qAAtCZ85HPJCERCY7kr6P5nAzzZE5WJu8huyUGAJoaYqg3swYjUIe7hrodh8JLdmNkS_8oT5oVBCeVtp/s1600/IMG_20150124_132345e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0eM2Oa2pqKuf-WEtCGhb6FCTN6Jv2v7iTcUayEDMPz7t0i3YMCE3YFO9KcB4qAAtCZ85HPJCERCY7kr6P5nAzzZE5WJu8huyUGAJoaYqg3swYjUIe7hrodh8JLdmNkS_8oT5oVBCeVtp/s1600/IMG_20150124_132345e.jpg" height="190" width="320" /></a></div>
Heat oil in a pan. Add chopped ginger, garlic, onions and curry leaves. Saute for about 5 mins until onions are translucent. Now add the squid along with the stock and cook on low flame until semi-dry. It would take about 10 mins.<br />
<br />
Serve hot with plain rice. It goes will with curd rice also.</div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com2tag:blogger.com,1999:blog-7538658542874214021.post-26344327991482169332015-01-20T21:20:00.000+00:002015-01-20T16:11:02.603+00:00Vegetable Nizami seekh<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<b><i><b>Preparation Time : 45 minutes | Cooking Time : 30 minutes</b></i> </b></div>
<br />
<b>Ingredients</b><br />
Potato,boiled and mashed - 1 medium<br />
Carrot,boiled and chopped - 1 medium<br />
Green peas,boiled and mashed - 1/2 cup<br />
Butter - 3 tablespoons<br />
Ginger paste - 2 teaspoons<br />
Garlic paste - 2 teaspoons<br />
Caraway seeds (shahi jeera) - a pinch<br />
Salt to taste<br />
Rock salt (sendha namak) - a pinch<br />
Red chilli powder - 1/4 teaspoon<br />
Cumin powder - 1/2 teaspoon<br />
Green cardamom powder - 1/4 teaspoon<br />
Black cardamom powder - 1/4 teaspoon<br />
Clove powder - 1/4 teaspoon<br />
Cashewnut paste - 2 tablespoons<br />
Fresh cream - 1 tablespoon<br />
Processed cheese,grated - 3 1/2 tablespoons<br />
Roasted chana dal powder - 3 tablespoons<br />
<br />
<b>Method</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYJ-CCMq3fTJs_qcemLw4RZqxqFB92IqOQFE1NJyCtafJBj9ymc-2WqGcijg22NOVjLeXcxQgnaDG4s72QnM71KNCl6lO2Np2Fj_wApSfN36vCKpNqB0WYpCIxsLUxYPlC_OYowPrMO68/s1600/DSCN8902_edit.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYJ-CCMq3fTJs_qcemLw4RZqxqFB92IqOQFE1NJyCtafJBj9ymc-2WqGcijg22NOVjLeXcxQgnaDG4s72QnM71KNCl6lO2Np2Fj_wApSfN36vCKpNqB0WYpCIxsLUxYPlC_OYowPrMO68/s1600/DSCN8902_edit.JPG" height="192" width="320" /></a>Heat one tablespoon butter in a pan. Add carrot, green peas, ginger and garlic pastes and sauté. Place the mashed potatoes in a bowl. Add the sautéed vegetables, caraway seeds, salt, rock salt, red chilli powder, cumin powder, green cardamom powder, black cardamom powder, clove powder, cashewnut paste and cream and mix well. Add cheese and mix. Add roasted chana powder and mix well. <br />
<br />
Grease your palms. Take a small portion of the mixture and dab it around a skewer. Press well and shape into a seekh kabab. Similarly make more kababs and keep them in the refrigerator for about fifteen minutes before cooking them. Heat the remaining butter in a pan, place the skewers and cook till the kababs are evenly golden. Serve hot.<br />
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<i><b>Recipe courtesy: </b>Sanjeev Kapoor </i></div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com2Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-7538658542874214021.post-30997378346355877722013-07-05T17:37:00.000+01:002013-07-05T17:38:35.527+01:00Vegetable Samosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Preparation Time : 30 minutes | Cooking Time : 30 minutes</b></i> </div>
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<b>Ingredients</b><br />
1 packet of spring roll pastry<br />
Large potatoes-3<br />
Green peas-3/4 cup<br />
Coriander powder- 1 tsp<br />
Cumin powder- 1 tsp<br />
Onion -1(chopped)<br />
Chilli powder-1 tsp<br />
Garam masala - 1/2 tsp <br />
Coriander leaves- 2 tbsp( chopped )<br />
Lemon juice-2 tbsp<br />
Flour-2 tbsp<br />
Oil for frying<br />
Salt to taste<br />
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<b>Make the Samosas Filling</b><br />
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Pour water into a small bowl with flour, and mix well until it has a thin, glue-like consistency.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZo5ur_bPsykJq3K80kDT8MjBkl7Rt92WihkQVxbYzYLbozHaVvsL0PJNu7lF2kVFFoayoQrmn8wElwr2LilkeRgIT0qmWrWYEFfdpYpwiNSz1T039HX_KP_D3lTooJAYSDg5R-hbWlKGZ/s1600/DSCN8893-edit.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZo5ur_bPsykJq3K80kDT8MjBkl7Rt92WihkQVxbYzYLbozHaVvsL0PJNu7lF2kVFFoayoQrmn8wElwr2LilkeRgIT0qmWrWYEFfdpYpwiNSz1T039HX_KP_D3lTooJAYSDg5R-hbWlKGZ/s200/DSCN8893-edit.JPG" width="136" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fbLVpDdf0fkWQ8fTtw4VX2G0P1bBs4xwUJrshEakxDDNCz8tazuvlgV5B9X8miEhO9bEv8teyZlmrObZPYmKUo9VDb3TOPaABnd4Y1scd1QMXVzGgIQcSAQrWXDCVOd4cr6bX3lrrBus/s1600/DSCN8892-edit.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fbLVpDdf0fkWQ8fTtw4VX2G0P1bBs4xwUJrshEakxDDNCz8tazuvlgV5B9X8miEhO9bEv8teyZlmrObZPYmKUo9VDb3TOPaABnd4Y1scd1QMXVzGgIQcSAQrWXDCVOd4cr6bX3lrrBus/s200/DSCN8892-edit.JPG" width="138" /></a>Boil the potatoes and chop into small bite-sized pieces. Put them in a medium bowl, then add boiled peas, chopped onions, spices, coriander, and lemon juice. Mix everything together. Samosa filling is ready.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPm-igl1qoe-H2EWWjpwIw8Dh3gLe9Y2R_VuBi3StZb4qd5FxqZ6m81X1k-tgZPvvn6AgqK3Tr-bv8-c2nDm5y2QuN9s1SAL-5jul19d7F9fM5xzIriTC2_aK4zlsThiCly_9ifjVOOX_G/s1600/DSCN8894-edit.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPm-igl1qoe-H2EWWjpwIw8Dh3gLe9Y2R_VuBi3StZb4qd5FxqZ6m81X1k-tgZPvvn6AgqK3Tr-bv8-c2nDm5y2QuN9s1SAL-5jul19d7F9fM5xzIriTC2_aK4zlsThiCly_9ifjVOOX_G/s200/DSCN8894-edit.JPG" width="200" /></a>Place your pastry sheet on the cutting board. Lift one corner of half of the pastry sheet towards the center. Apply the flour glue.Lift the other edge of half and lay over the previous. Press to seal. Now, you have formed a dough cone.Hold the cone in your hand, and take about a tablespoon of filling and stuff the samosa. Seal the open lip with sealer. Fold the edge over. Press and seal.<br />
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Heat the oil in a deep pan on medium heat. Put in the samosas, and fry them on one side until they are golden brown. Then turn them over and fry on the other side.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTFGA_4z-yLbNj1qFFBgV6XAf-WX3ZdRxwo_ot92lhFLgHWWK6rFBA780VHjVhLwXIJrSrXdJaAl6mnIgJiVlPRtWzGIM8X-_-2LGZI70SMFmKVyfxP28MSd3IrjTz5RxLJDRspWvV-jE/s1600/DSCN8895-edit.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTFGA_4z-yLbNj1qFFBgV6XAf-WX3ZdRxwo_ot92lhFLgHWWK6rFBA780VHjVhLwXIJrSrXdJaAl6mnIgJiVlPRtWzGIM8X-_-2LGZI70SMFmKVyfxP28MSd3IrjTz5RxLJDRspWvV-jE/s320/DSCN8895-edit.JPG" width="320" /></a></div>
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Take them out of the pan on a plate lined with a paper towel to absorb the excess oil. You can serve them hot with sauce or chutney.<br />
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Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com2tag:blogger.com,1999:blog-7538658542874214021.post-19528171802832194672012-12-16T17:28:00.000+00:002012-12-16T17:28:29.919+00:00Eggless Chocolate Brownies with Yogurt<div dir="ltr" style="text-align: left;" trbidi="on">
Christmas is just around the corner and the right time for baking. My boys are very fond of brownies, thought I'd start this festive season with brownies. I came across this recipe on the internet and prepared it today.<br />
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Click here for the recipe <a href="http://www.yummytummyaarthi.com/2012/04/eggless-chocolate-brownies-with-yogurt.html" target="_blank">Eggless Chocolate Brownies with Yogurt</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kqPZKojtIdH2fLnlfNnQMTo9F7vZ3EJXT63MmGViY8JI0NnZ54nRxfM4z4G9d0AvA-6AFuaqFE3ROf9XAm7QH0lN_xEGAYMWVfdAcwGxPRTsTOlmRPm36FJTNjWAIpDRKQtAdIcTRBO9/s1600/Brownie-100.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kqPZKojtIdH2fLnlfNnQMTo9F7vZ3EJXT63MmGViY8JI0NnZ54nRxfM4z4G9d0AvA-6AFuaqFE3ROf9XAm7QH0lN_xEGAYMWVfdAcwGxPRTsTOlmRPm36FJTNjWAIpDRKQtAdIcTRBO9/s320/Brownie-100.jpg" width="320" /></a></div>
Thanks <a href="http://www.yummytummyaarthi.com/p/about-me_05.html" target="_blank">Aarathi </a>for the recipe. You put in step by step pictures that made it all the more easier to prepare this dessert. Thank you once again. My family especially the kids loved the brownies.</div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com1Bangalore, Karnataka, India12.9715987 77.594562712.724026199999999 77.2787057 13.2191712 77.910419699999991tag:blogger.com,1999:blog-7538658542874214021.post-68606599010045716632012-09-05T18:36:00.002+01:002012-09-05T18:53:21.435+01:00Palak chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: black;">After a looong g</span><span style="color: black;">ap I have resumed my blog. I </span><span style="color: black;">hope to post more recipes and hopefully all of you will continue to provide your valuable feedbacks and suggestions. Here is my 101st post. Happy cooking!!! :-)</span><b><br /></b></i></div>
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<i><b>Preparation Time : 15 minutes | Cooking Time : 20 minutes</b></i></div>
<div style="color: black; text-align: center;">
Serves / Makes : 6 portions</div>
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<b>Ingredients</b><br />
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Chicken - 1 kg<br />
Palak - 2 bunches<br />
Oil - 4 tablespoons<br />
Onions, chopped - 3<br />
Green chillies, chopped - 4<br />
Salt - to taste<br />
Ginger paste - 1 teaspoon<br />
Garlic paste - 1 teaspoon<br />
Tomato, chopped - 1 large<br />
Turmeric powder - 1/2 teapoon<br />
Kashmiri Chilli powder - 1 teaspoon<br />
Coriander powder - 1 tablespoon<br />
Garam masala - 1 teaspoon<br />
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<b>Method</b><br />
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1. Clean, wash and cut chicken into medium sized pieces.<br />
2. Take palak leaves (without the stem), wash it properly and blanch it in boiling water for 4 minutes. Now drain the water and keep it aside.<br />
3. Cool the cooked palak leaves and grind it into a fine paste.<br />
4. Heat oil in a kadai and saute chopped onions and green chillies. Add a little salt.<br />
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5. When the onions becomes soft , add ginger paste and garlic paste and fry for 2 minutes.<br />
6. Add chopped tomato and saute till it get mashed.<br />
7. Add turmeric powder, chilli powder and coriander powder .<br />
8. Fry for 2 minutes and add chicken pieces along with garam masala and little hot water.<br />
9. Cook till the chicken is done and the gravy reaches a thick consistency.<br />
10. Now add palak paste to the chicken curry and mix it well.<br />
11. Keep it on low heat for 5 minutes and remove from heat.<br />
12. Serve hot with roti or plain rice.</div>
Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com2Bangalore, Karnataka, India12.9715987 77.594562712.724026199999999 77.2787057 13.2191712 77.910419699999991tag:blogger.com,1999:blog-7538658542874214021.post-27350908736889070612010-04-21T21:17:00.002+01:002010-04-21T21:44:13.175+01:00A breakHello my dear friends,<br /><br />We are moving back to India (Bangalore) for good after a 2 year stay in Glasgow. I've said this many times in the past that I started this blog as a pass time when I came here but now its become a passion. There will be a long gap before I post my dishes once again but by no means this is going to be the last :-). You know how it is to get back to your family afte so long.<br /><br />So you keep posting and see you all soon.<br /><br />Happy cooking and blogging :-)Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com20tag:blogger.com,1999:blog-7538658542874214021.post-58407599547677630072010-04-12T21:24:00.000+01:002010-04-12T21:32:05.013+01:00My 100th post - Carrot halwa<div style="text-align: center; font-style: italic; color: rgb(255, 153, 0);"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Preperation</span> time: 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mins</span> | Cooking time: 90 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mins</span><br /></div><br />I started my blog just as a past time when I came to Glasgow. But now its turned into a passion. My blog becomes a year old, 26<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span> of this month. I am very happy to share my recipes to a global audience. It has been a learning experience for me too. My blogger friends <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">feedback's</span> have only helped me to do better. Thanks a lot to everyone.<br /><br />In order to celebrate this milestone here is a very famous Indian dessert.<span style="font-weight: bold;"><br /><br />Ingredients</span><br />Carrots-1kg<br />Milk-1<span class="blsp-spelling-error" id="SPELLING_ERROR_5">ltr</span><br />Cardamom powder-1/2tsp<br />Ghee-3tbsp<br />Raisins-2tbsp<br />Cashew nuts-2tbsp<br />Sugar-450<span class="blsp-spelling-error" id="SPELLING_ERROR_6">grms</span><br /><br /><span style="font-weight: bold;">Method</span><br />Wash and grate the carrots.<br /> Heat ghee in a non-stick heavy bottom vessel, fry the cashews and raisins. Keep them aside.<br />Add the grated carrots to the ghee and saute until all the water from the carrots evaporate. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add the cardamom powder, nuts and the raisins. Mix well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l3unWg173XzWWq3iyYEJMbGVIUxRnTE4xMe71aXqVp5h_1QMfxu4k0exdRVzUKEg59sMp7fyw8QsfBZwMtGiFbjqL7pGE8Bc0DKpJg7pN-aFNWRE5xBbouZCvzXGc5EgbMUXIGFs2qWm/s1600/DSCN9251.JPG"><img style="cursor: pointer; width: 400px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l3unWg173XzWWq3iyYEJMbGVIUxRnTE4xMe71aXqVp5h_1QMfxu4k0exdRVzUKEg59sMp7fyw8QsfBZwMtGiFbjqL7pGE8Bc0DKpJg7pN-aFNWRE5xBbouZCvzXGc5EgbMUXIGFs2qWm/s400/DSCN9251.JPG" alt="" id="BLOGGER_PHOTO_ID_5459347634239021234" border="0" /></a><br /><br />Serve cold, hot or at room temperature.Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com27tag:blogger.com,1999:blog-7538658542874214021.post-51488497096796142812010-04-08T22:00:00.001+01:002010-04-08T22:09:19.190+01:00Prawn masalaPrawns dishes are one of our favorites in my family. I have tasted variety of dishes and tried a few too. This recipe is from Vinolia's blog "<a href="http://www.saappadu.com/2010/04/prawn-masala-crevettes-sautees-l-ail-et.html" target="new">Akal's saapadu</a>". The dish was so tempting and also a new version to me. I used the small sized prawns. It was an instant hit in my family, thanks a lot for the lovely recipe Vinolia.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxluYqKiosxQ-ENVF9KstwAr2QyhDtrjW3bX7f0B0fNW__9BdDFJGd6MnEHxwzriMpWSIv6CWKSAJPPFIsfI807vW5QoHVnYa2cPTevhPeTAmwK9QyY7-zk9D8ZYxcFutr1fnHzGu_rwY/s1600/DSCN0423.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxluYqKiosxQ-ENVF9KstwAr2QyhDtrjW3bX7f0B0fNW__9BdDFJGd6MnEHxwzriMpWSIv6CWKSAJPPFIsfI807vW5QoHVnYa2cPTevhPeTAmwK9QyY7-zk9D8ZYxcFutr1fnHzGu_rwY/s400/DSCN0423.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457874943155649810" /></a>Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com7tag:blogger.com,1999:blog-7538658542874214021.post-42853590739435447072010-04-06T22:23:00.001+01:002010-04-06T22:36:17.862+01:00Pineapple upside down cake.I am not very comfortable when it comes to baking. But at the same time I try to make use of every opportunity that comes my way provided its simple :-).<br /><br />This is one such simple cake recipe that was liked by all in my family. I hope it does the same for you as well.<br /><br />Please find the recipe <a href="http://www.bbcgoodfood.com/recipes/5562/pineapple-upsidedown-cake" target="new">over here</a>.<br /><span style="font-weight: bold;"><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqBYt6T32ujBA-tBAEwVpFw1IjZDDw_6dHYfPnis2RSwBKrgJXgpiIYhkHsOw3kNMqtFYFvCNPpiYP2M7EiqyJ5uFxzpay2mRTFoBlfk5jC0a_9euzayKJjy7zFqyiu55_0ox_MiXTxlX/s1600/DSCN9576.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqBYt6T32ujBA-tBAEwVpFw1IjZDDw_6dHYfPnis2RSwBKrgJXgpiIYhkHsOw3kNMqtFYFvCNPpiYP2M7EiqyJ5uFxzpay2mRTFoBlfk5jC0a_9euzayKJjy7zFqyiu55_0ox_MiXTxlX/s400/DSCN9576.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457141303008309170" /></a>Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com17tag:blogger.com,1999:blog-7538658542874214021.post-28896064800906598002010-04-04T20:10:00.001+01:002010-04-08T22:13:49.970+01:00Chicken mughlai<div style="text-align: center; font-style: italic; color: rgb(255, 153, 0);">Preparation time: 40 mins | Cooking time: 45 mins<br /></div><br /><span style="font-weight: bold;">Ingredients</span><br />Chicken (cut into medium pieces)-1 1/2 kg<br />Ginger-1 1/2tbsp<br />Garlic-1 1/2tbsp<br />Green chillies-4nos<br />Onions(big)-3 to 4nos<br />Turmeric powder-1/2tsp<br />Chilli powder-1tsp<br />Coriander powder-1/2tsp<br />Tomato-2nos<br />Butter-50 gm<br />Kasoori methi (dried fenugreek leaves)-1/2tsp<br />Cumin(Jeerakam) powder-1/2tsp<br />Garam masala-1/2tsp<br />Cashew nuts-50gms<br />Egg-1<br />Fresh cream-1/2cup<br />Coriander leaves-as reqd<br /><br /><span style="font-weight: bold;">Method</span><br />Heat a pan and add 1 1/2 tbsp oil to it. Add chopped ginger, garlic and the green chillies to it. Later, add the chopped onions to it. Once the onions turns slightly brown, add turmeric powder, chilli powder and coriander powder to it. When the masala gives a nice flavour, add the tomatoes to it. Once the tomatoes are also cooked, switch-off the stove and keep it aside to cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bW4WtgH-3831mV31pEOi1-sZziat81Le6LNyiL5AnHlr4FMzCnFIA9GrPTUoajAS1xTW20NzwmSDU96evVd3KizDh6ilpWejXCsL56Cmnt1PL9hjzm95REKFtUFK2JDYHi5mT4pDYrb4/s1600/DSCN9497.JPG"><img style="cursor: pointer; width: 400px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bW4WtgH-3831mV31pEOi1-sZziat81Le6LNyiL5AnHlr4FMzCnFIA9GrPTUoajAS1xTW20NzwmSDU96evVd3KizDh6ilpWejXCsL56Cmnt1PL9hjzm95REKFtUFK2JDYHi5mT4pDYrb4/s400/DSCN9497.JPG" alt="" id="BLOGGER_PHOTO_ID_5456361510861864562" border="0" /></a><br /><br />When the masala is cooled down, in a mixer grinder, grind it into a thick paste. In another pan, add the entire chicken pieces, masala, with a pinch of salt and half-cup of water. Leave it to cook by closing the pan. In another pan, melt the butter. Reduce the flame and add kasoori methi, jeera powder and garam masala to it. To this, add the cooked chicken with the entire gravy. Soak the cashew nuts in water. Make the cashew nuts to a thick paste and add to the curry. Beat the egg well and mix it with the fresh cream. Add this egg-fresh cream mixture to the curry. Finally, garnish the curry with coriander leaves for additional flavour.<br /><br />This dish goes well with any indian bread.<br /><br /><span style="font-style: italic;">(source: Lakshmi Nair)</span>Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com12tag:blogger.com,1999:blog-7538658542874214021.post-54108881086045184052010-03-30T21:21:00.000+01:002010-03-30T21:21:44.662+01:00Tamatar egg<div style="text-align: center; font-style: italic; color: rgb(255, 153, 0);">Preparation time: 15 min | Cooking time: 30 min<br /></div><span style="font-weight: bold;"><br /></span>I was away on a holiday with my family. We had a lovely time. Therefore I wasn't able to post any new recipes or follow my friends. Today I'm posting a simple egg recipe. (source: <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sanjeev</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kapoor</span>).<span style="font-weight: bold;"><br /><br />Ingredients</span><br /><span style="font-weight: bold;"> </span>Eggs-4<br />Onions (chopped)-2 medium<br />Tomatoes (chopped)- 2 medium<br />Ginger paste-1tsp<br />Garlic paste-1tsp<br />Red <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chilli</span> powder-1 1/2tsp<br />Turmeric powder-1/4tsp<br />Coriander powder-2tsp<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">masala</span> powder-1/2tsp<br />Vinegar-1 tsp<br />Fresh coriander leaves (chopped)-2tbsp<br />Salt to taste<br />Oil-3tbsp<br /><br /><span style="font-weight: bold;">Method</span><br />Heat oil in a thick-bottomed pan. Add onions and saute on medium heat till light golden. Add ginger and garlic pastes and saute for a minute. Add tomatoes and salt and saute for another two to three minutes. Add red <span class="blsp-spelling-error" id="SPELLING_ERROR_5">chilli</span> powder,coriander powder and turmeric powder, mix well and cover and cook on low heat till tomatoes are done and oil surfaces on top. Add <span class="blsp-spelling-error" id="SPELLING_ERROR_6">garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">masala</span> powder, vinegar and chopped coriander leaves and stir to mix well. Flatten the cooked mixture evenly in the pan and make four depressions using a spoon or a spatula.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUmsIWzyBDCcGZ-bmM1XmAQDWvt7Ga-eyQ_6B5Wk6JUQRus0fuKqbeRiwrV6BJFEfbMK-zkWjYuiRrP6Zry2LR1GFqegQKUG3uOEXncVZBLCy8RrZEMOG_qZ0xyANvO8oTczFVmlBmC3C/s1600/DSCN9552.JPG"><img style="cursor: pointer; width: 400px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUmsIWzyBDCcGZ-bmM1XmAQDWvt7Ga-eyQ_6B5Wk6JUQRus0fuKqbeRiwrV6BJFEfbMK-zkWjYuiRrP6Zry2LR1GFqegQKUG3uOEXncVZBLCy8RrZEMOG_qZ0xyANvO8oTczFVmlBmC3C/s400/DSCN9552.JPG" alt="" id="BLOGGER_PHOTO_ID_5454524429975254946" border="0" /></a><br /><br />Break each egg separately in a cup and gently slip into the above cooked mixture so that the yolks fall into the depressions. Adjust seasoning and cover and cook on low heat for two to three minutes or till eggs are done. Serve hot.Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com13tag:blogger.com,1999:blog-7538658542874214021.post-37636366647581576782010-03-14T14:56:00.000+00:002010-04-08T22:13:49.971+01:00Cashew pepper chickenI've bookmarked quite a few recipes of my blogger friends. This is one of them from <a href="http://kothiyavunu.blogspot.com/" target="new"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sangeetha</span></a>. It was worth the try and all of us enjoyed it. Thanks <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sangee</span> for the lovely recipe. <a href="http://kothiyavunu.blogspot.com/2009/10/cashew-pepper-chicken.html" target="new">Click here</a> for the details of the dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJHCPI4HRK_0YX61nnFo30lIh7aetj5HiUMpgwyBUOoWZ_Jh1tqnPyrheNmnnLQ7Cub_wYZ0MwSKDe147CxtGzvmuEI3mJEZe0PqAL_hHStZ6j_vf-r9u9ljrRyhIBY23LJUhFmifCRi6/s1600-h/DSCN9566.JPG"><img style="cursor: pointer; width: 400px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJHCPI4HRK_0YX61nnFo30lIh7aetj5HiUMpgwyBUOoWZ_Jh1tqnPyrheNmnnLQ7Cub_wYZ0MwSKDe147CxtGzvmuEI3mJEZe0PqAL_hHStZ6j_vf-r9u9ljrRyhIBY23LJUhFmifCRi6/s400/DSCN9566.JPG" alt="" id="BLOGGER_PHOTO_ID_5448504910243377410" border="0" /></a>Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com20tag:blogger.com,1999:blog-7538658542874214021.post-34714939284002830032010-03-08T18:43:00.001+00:002010-03-08T18:57:58.936+00:00Gotham puttu (wheat steam cake) and cherupayar<div style="text-align: center;"><span style="font-style: italic; color: rgb(255, 153, 0);">Preparation time: 20 mins | Cooking time: 30 mins</span><br /></div><br /><span style="font-weight: bold;">Ingredients</span><br />Wheat flour-2cups<br />Coconut grated-1/2cup<br />Salt to taste<br />Water for mixing<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotIvHv_Wv3Rtq2j8VXcBebHIBnnSybwgQUUNSLDpnUwtyY5Jt_a8uKuOzgLhBacySmZCE_WKKgJnSzuThnIGfAkqiMsu_q-YlpapvM4_tqHjjcIGeUImrzJ95U8KBh1QqytBSlpovzOAv/s1600-h/DSCN8174.JPG"><img style="cursor: pointer; width: 400px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotIvHv_Wv3Rtq2j8VXcBebHIBnnSybwgQUUNSLDpnUwtyY5Jt_a8uKuOzgLhBacySmZCE_WKKgJnSzuThnIGfAkqiMsu_q-YlpapvM4_tqHjjcIGeUImrzJ95U8KBh1QqytBSlpovzOAv/s400/DSCN8174.JPG" alt="" id="BLOGGER_PHOTO_ID_5446338007730220562" border="0" /></a><br /><br /><span style="font-weight: bold;">Method</span><br />Add some salt to a cup of water and sprinkle water on the flour (little at a time) and mix it gently. The flour should be wet enough for steaming. Put wet flour in the mixer and run it just for one minute to break apart the small lumps and form a nice wet powdery texture. Put two teaspoon of grated coconut in the puttu maker and then add the flour mix till half, then add another two teaspoon of coconut and the flour mix and top it with two teaspoon of coconut. Cover with the lid and cook till steam comes out.<br /><br />Serve hot with sugar or banana or kadala curry or payar and papadam.<br /><br /><span style="font-weight: bold;">Cherupayar</span><br /><span style="font-weight: bold;">Ingredients</span><br />Green Gram(cherupayar)-1 cup<br />Grated coconut–1/4cup<br />Mustard seeds -1tsp<br />Red chillies -1 to 2 nos<br />Curry leaves-a few<br />Coconut oil-1tbsp<br />Salt to taste<br /><br /><span style="font-weight: bold;">Method</span><br />Cook the green gram along with salt & water until soft.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGFay7x6R1mei1EwMnCex3aQf2Ouu-Li9SKO-Q_q9Axp5VlOFw8exRHu04q_WuJxV5ZfRvxj_VZ1ijgharEJ7AqwaWGBQVMLqetS-Pt2c_fhudPk5Bl-LNbfDtPmBBi4HuC-OeybGcL0w/s1600-h/DSCN8201.JPG"><img style="cursor: pointer; width: 400px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGFay7x6R1mei1EwMnCex3aQf2Ouu-Li9SKO-Q_q9Axp5VlOFw8exRHu04q_WuJxV5ZfRvxj_VZ1ijgharEJ7AqwaWGBQVMLqetS-Pt2c_fhudPk5Bl-LNbfDtPmBBi4HuC-OeybGcL0w/s400/DSCN8201.JPG" alt="" id="BLOGGER_PHOTO_ID_5446338174738957586" border="0" /></a><br /><br />Heat oil in a pan or a kadai. Splutter mustard seeds and then add red chillies and curry leaves. Add the green gram, grated coconut and mix well. Cover the pan with a lid and cook on low flame for 5 mins. Remove the cover and mix well the whole contents again ans serve.<br /><br /><span style="font-weight: bold;">Note: </span><span style="font-style: italic;">You may mix the flour and refregirate over night for the following morning.</span>Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com24tag:blogger.com,1999:blog-7538658542874214021.post-73189463630356501942010-03-07T09:43:00.000+00:002010-03-07T09:50:45.282+00:00Aloo paratha<div style="text-align: center; font-style: italic; color: rgb(255, 153, 0);">Preparation time: 45 mins | Cooking time: 60 mins<br /></div><br /><span style="font-weight: bold;">Ingredients</span><br /><span style="font-weight: bold;">For stuffing/filling</span><br />Potatoes-250gms<br />Onion(finely chopped)-1<br />Chilli powder (to taste)-1/2tsp<br />Coriander powder-1tsp<br />Garam Masala-1/2tsp<br />Cumin powder-1/4tsp<br />Coriander leaves(finely chopped)-3 tbsp<br />Oil-1tbsp<br />Salt to taste<br /><br /><span style="font-weight: bold;">For dough</span><br />Chapatti flour-400 to 500gms<br />Salt to taste<br />Ghee or oil-2tbsp<br />Enough water to make the dough<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Bfa3FSfHWxKiYXBpxSbLxifi_PDP_YNN3Ewy4Loxq0ciSJFoqRInIwlBtK0JVXiVPwlU3NULVvgOiKwzA2B63yGncJdCiuiM9lShx6f0VIRHTzqr4gmNhUPAQaZdIKNEmnMPi1ZJj6u4/s1600-h/DSCN8872.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Bfa3FSfHWxKiYXBpxSbLxifi_PDP_YNN3Ewy4Loxq0ciSJFoqRInIwlBtK0JVXiVPwlU3NULVvgOiKwzA2B63yGncJdCiuiM9lShx6f0VIRHTzqr4gmNhUPAQaZdIKNEmnMPi1ZJj6u4/s400/DSCN8872.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5445826194465866658" /></a><br /><br /><span style="font-weight: bold;">Method</span><br /><span style="font-weight: bold;">Filling</span><br />Boil potatoes until tender. Cool, peel and mash. Heat some oil in a pan, add onions and saute for 5 mins. After 2 mins add all the spices and mix well. Now add the mashed potatoes, salt, coriander leaves and mix well and cook for 5 mins. Keep aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVIb7mT1UmuH_P7Ba-sVR-sZ3h6uVyPKNK8aHVC2RoTmrdyqVv0gDzIMuDT58IicnHUBXDPZAv1IE-Drsvjb5C1A2iGjPsNrgJC2gvbHMdBRCEn-o6y3OQ0KXTiSKo3E_fpxe6CnIuskx/s1600-h/DSCN8874.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVIb7mT1UmuH_P7Ba-sVR-sZ3h6uVyPKNK8aHVC2RoTmrdyqVv0gDzIMuDT58IicnHUBXDPZAv1IE-Drsvjb5C1A2iGjPsNrgJC2gvbHMdBRCEn-o6y3OQ0KXTiSKo3E_fpxe6CnIuskx/s400/DSCN8874.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5445826422773382594" /></a><br /><br /><span style="font-weight: bold;">Dough</span><br />Mix the flour, salt, and 2 tbsp oil or ghee and add enough water to make a soft dough. Knead well for 5-6 minutes.(parathas will be softer when knead well and it would be easier to roll them too).<br />Leave to stand for 10 minutes or so. Knead briefly again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9-VfxLeoTvknBPCINf9ELasLYza5Xdj0YaWe-Y3H75cTNR1BSGZ9NLgC_Nh0uC7pzRztxmF5VRAgrK_U5i2hfcjawJHdnlUTlY9pcAbuoVLoWGN6AOobzISrwT_-Rz-PDQFW8TxCdm8E/s1600-h/DSCN8875.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9-VfxLeoTvknBPCINf9ELasLYza5Xdj0YaWe-Y3H75cTNR1BSGZ9NLgC_Nh0uC7pzRztxmF5VRAgrK_U5i2hfcjawJHdnlUTlY9pcAbuoVLoWGN6AOobzISrwT_-Rz-PDQFW8TxCdm8E/s400/DSCN8875.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5445826579161236354" /></a><br /><br />Separate dough into approximately 10-12 portions. Keep covered with a moist cloth. Dust 1 ball with flour and roll out, 8-10 cm. in size. Take roughly 1/10th of the filling and place in the centre of the circle. Pull in edges and press in the centre, to make a ball (dumpling). Heat the griddle or tawa. Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 20 cm. in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don't worry, just remove it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOzHeMRdyLQArS-vYxDXSlEjiw1bvs0xZYhI82CsdmLWiHyFuut9_oNb6t4JIC_MbsREV0tAA333AeEKG74dzhW8IMVSvlMu6G7LNKfO7tV67YzNlTOYSAkWxqMCMBmTRmqiB1jgP76dn/s1600-h/DSCN8878.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOzHeMRdyLQArS-vYxDXSlEjiw1bvs0xZYhI82CsdmLWiHyFuut9_oNb6t4JIC_MbsREV0tAA333AeEKG74dzhW8IMVSvlMu6G7LNKfO7tV67YzNlTOYSAkWxqMCMBmTRmqiB1jgP76dn/s400/DSCN8878.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5445826774302104066" /></a><br /><br />Place the paratha on the heated tawa or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface. Cook the other side the same way. Turn it over again. Brush oil on both surfaces, one by one, using a long handled spoon or ladle. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjc8tRY7HHWNXsnlu-aB4g9RFMJpIu628e7U2WXLiGOj87zL5BjhdCMnKFb4fQ9Hm6OLqi-7yI8FyPF8CeBJ_oTa1Vso5Oh3o3CZJNXsqYvFD1QhZeQf6Sw7VBQ7i8DNd2UdRj08I4_J-r/s1600-h/DSCN8879.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 331px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjc8tRY7HHWNXsnlu-aB4g9RFMJpIu628e7U2WXLiGOj87zL5BjhdCMnKFb4fQ9Hm6OLqi-7yI8FyPF8CeBJ_oTa1Vso5Oh3o3CZJNXsqYvFD1QhZeQf6Sw7VBQ7i8DNd2UdRj08I4_J-r/s400/DSCN8879.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5445826939114146658" /></a><br /><br />Serve hot with a knob of butter, pickles of choice, natural yoghurt.Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com23tag:blogger.com,1999:blog-7538658542874214021.post-6799588904009658532010-03-03T21:03:00.000+00:002010-03-03T21:10:04.488+00:00Tricolour Capsicum curry<div style="text-align: center; font-style: italic; color: rgb(255, 153, 0);"><span>Preparation time: 15 mins | Cooking time: 30 mins</span><br /></div><span style="font-weight: bold;"><br />Ingredients</span><br />Capsicum (red, yellow, green)-1each<br />Onion (large)-1<br />Green chillies-5 to 6<br />Ginger-a small piece<br />Cumin seeds-1tsp<br />Yogurt-1/2cup<br />Cashew nuts-10<br />Cloves-3<br />Black pepper corns-6<br />Cinnamon stick-1"<br />Salt to taste<br />Coriander leaves for garnishing<br />Oil-2 tbsp<br /><br /><span style="font-weight: bold;">Method</span><br />Grind cashews, cloves, black pepper, cinnamon stick, green chilly and ginger well. Add yogurt to the above mixture and blend it into a fine paste. Keep it aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGBxTD3CxmNRlPiH7RXuQ1wsBAKRgTJX6nIGOGeGbalIMnlcfmV5hue4OhUpjBIomi9R8hWt4c3f1ilb3Vmip-mFFxe_L14lyH5rWEdc2f7_RINWPod-N9mRyDURH0H07ABfAIFn6Xer3/s1600-h/DSCN9556.JPG"><img style="cursor: pointer; width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGBxTD3CxmNRlPiH7RXuQ1wsBAKRgTJX6nIGOGeGbalIMnlcfmV5hue4OhUpjBIomi9R8hWt4c3f1ilb3Vmip-mFFxe_L14lyH5rWEdc2f7_RINWPod-N9mRyDURH0H07ABfAIFn6Xer3/s400/DSCN9556.JPG" alt="" id="BLOGGER_PHOTO_ID_5444517667818782482" border="0" /></a><br /><br />Cut capsicum and onions into thin slices of around 3 inch long. Heat oil in a pan, add cumin seeds. After the seeds crackle, add onions to it until it becomes golden brown. Now add capsicum to it and stir fry for 5 mins till it becomes tender. Add the spiced paste, salt and a cup of water and let it cook for 5-7 mins over a low flame. Garnish it with coriander leaves and serve it hot with pulav or any indian breads.Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com16tag:blogger.com,1999:blog-7538658542874214021.post-13633901272350941552010-03-01T18:18:00.002+00:002010-03-01T18:22:27.787+00:00Chocolate fudge cakeI'm a novice when it comes to baking. But I had to start somewhere :-). It was my older son's birthday and thought it to be the right opportunity.<br /><br />My older son loves the chocolate flavour and so I thought I'd bake this for his birthday. He wanted his favourite super hero Ben-10 on his cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLaiLqDySaKFYQzKi5taB3H6UBRC9LAzTpyyrdV5F-AuQCwI3KoAdzlEVvINNeiJbSgIb7DVx8rL4iA401MI4EFqO17WxOVbd0-bdHfcPVXqKeyE8U3hgg-NBi8nPHiP0JNxk-YNzFhEO/s1600-h/DSCN8723.JPG"><img style="cursor: pointer; width: 324px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLaiLqDySaKFYQzKi5taB3H6UBRC9LAzTpyyrdV5F-AuQCwI3KoAdzlEVvINNeiJbSgIb7DVx8rL4iA401MI4EFqO17WxOVbd0-bdHfcPVXqKeyE8U3hgg-NBi8nPHiP0JNxk-YNzFhEO/s400/DSCN8723.JPG" alt="" id="BLOGGER_PHOTO_ID_5443731379445759026" border="0" /></a><br /><br />I followed the recipe by <a href="http://en.wikipedia.org/wiki/Nigella_Lawson" target="new"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nigella</span> Lawson</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLhKCvm9U1Qz5h_WjrjtxhNb1MMJcWyO9duRVT4kAryiJV6rXENeYeYsF6hmwzW1olrkj4Gm8CGOV8OVmxFYWD1qql6ffFO4mwzbLclhRpU818IiRuT8in0iFU8hdxg9D9AZEvYQbILOs/s1600-h/DSCN8734.JPG"><img style="cursor: pointer; width: 400px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLhKCvm9U1Qz5h_WjrjtxhNb1MMJcWyO9duRVT4kAryiJV6rXENeYeYsF6hmwzW1olrkj4Gm8CGOV8OVmxFYWD1qql6ffFO4mwzbLclhRpU818IiRuT8in0iFU8hdxg9D9AZEvYQbILOs/s400/DSCN8734.JPG" alt="" id="BLOGGER_PHOTO_ID_5443731575348731650" border="0" /></a><br /><br />Click here to find out <a href="http://www.ivillage.co.uk/food/whoscooking/articles/0,10103,165631_176880-2,00.html" target="new">how to make</a>Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com17tag:blogger.com,1999:blog-7538658542874214021.post-60436735159983689592010-02-26T22:35:00.000+00:002010-02-26T22:39:40.477+00:00Thai spring roll<div style="text-align: center;"><span style="font-style: italic; color: rgb(255, 153, 0);">Preparation time: 40 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mins</span> | Cooking time: 25 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mins</span></span><br /></div><br />This is one of the most favoured starter. Mushrooms, capsicum, sprouts etc can also be used as a filling. I've added chicken in my recipe. Either ways the taste would not be compromised. This is a very succulent dish. <span style="font-weight: bold;"><br /><br />Ingredients</span><br />Chicken (cooked & shredded)-1/2cup<br />Garlic (minced)-3cloves<br />Ginger (grated)-1piece<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chilli</span></span> flakes-1tsp<br />Green onions (sliced into matchstick pieces)-2<br />Cabbage (shredded or finely chopped)-1/2 cup<br />Carrot (julienne)-1/2cup<br />Oil<br />Spring roll wrappers (thawed if frozen)-1packet<br /><br /><span style="font-weight: bold;">Stir-fry sauce</span><br />Light soy sauce-2tbsp<br />Fish sauce (if vegetarian, substitute vegetarian oyster sauce, or extra soy sauce)-2tbsp<br />Lime juice-2tbsp<br />Sugar-1/4tsp<br /><br /><span style="font-weight: bold;">Method</span><br />Place 2 tbsp oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, shallots, and <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">chilli</span> flakes</span>. Stir-fry until fragrant (about 1 minute).<br />(Stir-frying tip: Add a little water to the wok/pan when it gets too dry instead of more oil).<br />Add cabbage, carrots and cook for 5 <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">mins</span></span>, then add the chicken. As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Do a taste test for salt, adding 1 tbsp more fish or soy sauce if not salty enough.<br /><br />To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping tbsp of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1NUbIqWZisVD_OgjlXQiSFi03UbVqzQ7t9nnMrPBbTwJIKSHYN_GAQ9F4NfiXc6HOVgksTfDDh42ki1Oi1dJkweZU2spBpJGhxI_RlVtltyZtv494HED1X6frmeYghXrpj8OIDM58jrb/s1600-h/Latha's+dishes.jpg"><img style="cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1NUbIqWZisVD_OgjlXQiSFi03UbVqzQ7t9nnMrPBbTwJIKSHYN_GAQ9F4NfiXc6HOVgksTfDDh42ki1Oi1dJkweZU2spBpJGhxI_RlVtltyZtv494HED1X6frmeYghXrpj8OIDM58jrb/s400/Latha's+dishes.jpg" alt="" id="BLOGGER_PHOTO_ID_5442685021608179026" border="0" /></a><br /><br />Lift up the end nearest you and tuck <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">over the filling</span>, roll tightly towards the other end leaving some bit as shown. Now secure the roll by dipping your fingers in some water and wetting both the ends, fold the left and right sides of wrapper over filling, finally "pasting" it shut. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUehJj-wWzwYllGsoG3V71-GL5MBxfT_y9jTg0KZ6ruyzQVfCosa1zpI221R7BKI_DuLXkLpnG2WXr4BtOB4puX4ZtyVJ2I4roonrBqbd_d9wZ4sbS6korYCtsW19vnHQh5LV_-kskcJ2/s1600-h/DSCN9538.JPG"><img style="cursor: pointer; width: 400px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUehJj-wWzwYllGsoG3V71-GL5MBxfT_y9jTg0KZ6ruyzQVfCosa1zpI221R7BKI_DuLXkLpnG2WXr4BtOB4puX4ZtyVJ2I4roonrBqbd_d9wZ4sbS6korYCtsW19vnHQh5LV_-kskcJ2/s400/DSCN9538.JPG" alt="" id="BLOGGER_PHOTO_ID_5442685225468370594" border="0" /></a><br /><br />Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce. ENJOY!Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com13tag:blogger.com,1999:blog-7538658542874214021.post-71502599702030190352010-02-23T19:08:00.000+00:002010-02-23T19:14:35.993+00:00Mushroom rice<div style="text-align: center; font-style: italic; color: rgb(255, 153, 0);">Preparation time: 20 mins | Cooking time: 35 mins<br /></div><br /><span style="font-weight: bold;">Ingredients</span><br />Mushrooms-200grms<br />Basmati Rice-2cups<br />Onion-1<br />Tomato-2<br />Coriander leaves-a fistful (chopped)<br />Mint leaves-a fistful (chopped)<br />Bay leaf-a small leaf<br />Coconut milk-1 to 2 cups (Optional)<br />Lemon juice-1tsp<br />Ghee or oil-3tbsp<br />Salt to taste<br /><br /><span style="font-weight: bold;"></span>Grind and make a paste of:<br />Fennel seeds-1/2tsp<br />Cinnamon-2inch stick<br />Cloves-4<br />Green chilies-4 to 5 (depends how spicy you want)<br />Ginger-garlic paste-1tbsp<br /><br /><span style="font-weight: bold;">Method</span><br />Slice Onion into length-wise. Chop tomatoes finely. Cut mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak basmati rice for 15 minutes.<br /><br />Heat ghee or oil in a deep bottomed vessel. Add bay leaf and fry for a minute. Add onion and fry till it turns into golden brown in color. Add ground paste and fry till raw smell goes off. Add chopped tomatoes and fry till it becomes soft. Add a little salt which makes the tomatoes soft quickly. Add mushroom pieces and fry till it becomes little soft. Add chopped coriander and mint leaves and fry till it becomes wilted. Then add soaked basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8iJQ0dO0c4m1O6AWR8xUKHohma6RyGwoLdZj9xes4uubavUd3OmC0IyhyYYw9C-c_xyPCtmf55F3tMHEhk9wjbTWi77x62CeNWto133pIeN0lVKIqprK84-p7N6C8XxA1F_jcjSywx8o/s1600-h/DSCN8598.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8iJQ0dO0c4m1O6AWR8xUKHohma6RyGwoLdZj9xes4uubavUd3OmC0IyhyYYw9C-c_xyPCtmf55F3tMHEhk9wjbTWi77x62CeNWto133pIeN0lVKIqprK84-p7N6C8XxA1F_jcjSywx8o/s400/DSCN8598.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5441519191963456514" /></a><br /><br />Add 4 cups of water(either coconut milk+water or water alone), salt and lemon juice. Cover and cook.<br /><br />Serve hot with raita.Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com15tag:blogger.com,1999:blog-7538658542874214021.post-9819944220792395752010-02-21T10:28:00.001+00:002010-04-08T22:12:59.006+01:00Golden fried prawns<div style="text-align: center; font-style: italic; color: rgb(255, 153, 0);">Preparation time: 30 mins | Cooking time: 40 mins<br /></div><br /><span style="font-weight: bold;">Ingredients</span><br />Prawns-1kg<br />Chilli powder-1/2tsp<br />Turmeric powder-1/4tsp<br />Coriander powder-1/2tsp<br />Pepper powder-1/2tsp<br />Lime juice-1tbsp<br />Oregano-1/4tsp<br />Garlic(minced)-2cloves<br />Bread crumbs-1 1/2 cups<br />Eggs-2<br />Milk-1/4cup<br />Oil for frying<br />Salt to taste<br /><br /><span style="font-weight: bold;">Method</span><br />Cook prawns in boiling salted water until pink. Peel and de vein the prawn. Rinse in cold water and drain on paper towels. Add lime juice, salt, chilli, turmeric & coriander powder. Mix well and keep it aside for half an hour.<br /><br />Mix together pepper, oregano, garlic and bread crumbs. Beat eggs and milk. Dip the prawns in egg mixture, then in seasoned bread crumbs. Heat oil in deep skillet and fry prawn until golden brown.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeueCO3P-iLF_8CRjqv4LvXiviX0D1oN4wuRpagPnShwPWiAriNn3AsEFvVLSb5b1ENgcEnhy65ngX9gHe0mL1hcuAARrJSIfwd2XyTUh1lpREtJefQN478CmUq87F_ulBSh3C-e_WL13/s1600-h/DSCN9562.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeueCO3P-iLF_8CRjqv4LvXiviX0D1oN4wuRpagPnShwPWiAriNn3AsEFvVLSb5b1ENgcEnhy65ngX9gHe0mL1hcuAARrJSIfwd2XyTUh1lpREtJefQN478CmUq87F_ulBSh3C-e_WL13/s400/DSCN9562.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440643441844689042" /></a><br /><br />Serve hot with your favourite sauce.Lathahttp://www.blogger.com/profile/11903934470888111524noreply@blogger.com10