tag:blogger.com,1999:blog-151038342024-03-07T01:22:00.643-08:00My CuisineAll about the delicious foods i eat eachday.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-15103834.post-91238469295127770102007-03-26T14:29:00.000-07:002007-03-26T14:36:23.062-07:00www.talimpu.com<a href="http://talimpu.com/">www.talimpu.com</a><br /><br />Thanks to everybody who visited this blog.<br /><br /><span style="font-weight: bold;">I now have my own domain called </span><a style="font-weight: bold;" href="http://talimpu.com/">www.talimpu.com</a><br /><br /><a href="http://talimpu.com/">Head over here for </a>more delicious and simple andhra recipes.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com11tag:blogger.com,1999:blog-15103834.post-1144923150024565062006-05-03T19:20:00.000-07:002006-05-03T19:22:57.236-07:00Yam kababs<a href="http://www.flickr.com/photos/anusharaji/127330264/" title="Photo Sharing"><img src="http://static.flickr.com/49/127330264_f7be837eb8_o.jpg" alt="Kandha Vada" height="300" width="400" /></a><br /><br /><span style="font-weight: bold;">Yam kababs(Kandha vada)<br />Ingredients:</span><br /><br />Yam (grated) 1 cup<br />Red chillies 6-8<br />salt to taste<br />split bengal gram 1 cup<br />Onions 2<br />Rice flour 1-2tbsps<br />Oil for frying<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Wash yam thoroughly(before and after grating.)<br />squeeze excess water if needed.<br />soak bengal gram for 1hour.<br />Grind grated yam, red chillies, salt, bengal gram, 1 onion(halved) into paste.<br /><span style="font-weight: bold;"><span style="font-weight: bold;">a</span></span>dd onion(chopped), rice flour to above paste and make kababs(as shown above) by pressing little amount above mixture.<br />Fry oil in a pan, fry the kababs until done.<span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span>Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com24tag:blogger.com,1999:blog-15103834.post-1144922637434639682006-04-13T02:58:00.000-07:002006-04-13T03:03:57.450-07:00Green gram dal bhaji(Pesara punukulu)<a href="http://www.flickr.com/photos/anusharaji/124660487/" title="Photo Sharing"><img src="http://static.flickr.com/38/124660487_f6139c562e.jpg" alt="Pesara punukulu" height="300" width="400" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Whole green gram dal 1 cup<br />green chillies 5-8<br />curry leaves 10<br />cumin seeds 1tsp<br />soda 1 pinch<br />salt to taste<br />oil for frying<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />soak green gram dal for about 3 hours.<br />Grind green chillies, dal, salt into smooth paste with little water.<br />Add cumin seeds, curry leaves, soda to the above dal paste.<br />fry oil in pan, take spoonfuls of above paste and drop in oil.<br />Removed when fried and enjoy with your fav. sauce.<br /><br />P.S. you can added little amount of rice flour to make the batter thick.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com7tag:blogger.com,1999:blog-15103834.post-1144042340678871312006-04-02T22:28:00.000-07:002006-04-02T22:32:20.693-07:00Fenugreek leaves pickle<a href="http://www.flickr.com/photos/anusharaji/122348200/" title="Photo Sharing"><img src="http://static.flickr.com/41/122348200_8efd46233e.jpg" alt="Palak pickle" height="300" width="400" /></a><br /><span style="font-weight: bold;">Fenugreek leaves pickle(Menthikura pacchadi)<br /><br />Ingredients:</span><br /><br />fenugreek leaves 1whole bunch<br />red chillies 6-8<br />urad dal 3-4tbsps<br />tamarind lemon sized ball<br />jaggery 5-6tbsps<br />sesame seeds 1tbsp<br />garlic 3-4cloves<br />oil for frying<br />salt to taste<br /><br /><span style="font-weight: bold;"> Method of preparation:</span><br /><br />Wash fenugreek leaves thorougly and fry in little amount of oil for about 10minutes.<br />Heat 1tbsp of oil in a pan and fry red chillies, urad dal together.<br />Grind the fried red chillies, urad dal along with fried fenugreek leaves, tamarind, jaggery with sufficient amount of salt into paste with required amount of water.<br />Add sesame seeds and garlic pods to this mixture and grind for 3-4seconds.<br />Serve with hot rice and ghee.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com12tag:blogger.com,1999:blog-15103834.post-1141735543857359402006-03-07T04:34:00.000-08:002006-03-07T04:47:49.696-08:00Bitter Gourd Rice<a href="http://www.flickr.com/photos/anusharaji/106974159/" title="Photo Sharing"><img style="width: 403px; height: 303px;" src="http://static.flickr.com/36/106974159_7a57875e25.jpg" alt="Bitter gourd Rice" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Bitter gourd 4-5<br />Onions(medium sized) 2-3<br />Red chillies 10-15<br />Salt to taste<br />Oil for frying<br /><br /><span style="font-weight: bold;">Method of preparation:<br /><br /><br /></span>Bitter gourds are big no-no when i ask any of my friends. I was the only one who loves them deeply. I love bitterness...(somebody help me)<br />but this recipe is not bitter at all....its real spicy....as spicy as you can ever imagine.<br />Use best quality chillies for this recipe to turn good. so.....firstly<br /><br />Wash and remove edges of bittergourds. Scrape them(like you do carrots for carrot halwa) and wash it thoroughly(for abt 3min) and keep aside.<br />Make a coarse paste out of onions and red chillies.<br />Heat oil in pan, add the scraped and washed bittergourds.<br />Stir continously and when they change color add the onion-chilli paste.<br />Stir-fry in low flame and add oil as needed until it becomes dry.<br />Remove from heat, add salt and you can have it along with hot rice and ghee as shown above.<br /><br />P.S: use more chillies for spicy stuff and more onions for sweet stuff.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com7tag:blogger.com,1999:blog-15103834.post-1140854035710425122006-02-24T23:44:00.000-08:002006-02-24T23:53:55.730-08:00Tapala Roti<a href="http://www.flickr.com/photos/anusharaji/101384607/" title="Photo Sharing"><img style="width: 330px; height: 251px;" src="http://static.flickr.com/34/101384607_a830548e64_o.jpg" alt="Tapala Roti" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Onion(small sized) 1<br />Red chillies 1-2<br />Rice flour 1cup<br />Salt to taste<br />Oil 1tbsp<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Make a smooth paste out of onions and redchillies.<br />Boil 1 cup of water and add the above paste.<br />Remove from heat and add sufficient amount of salt(prob. a tbsp) and the rice flour(you can grind raw rice into powder).<br />Cover for few seconds and stir it tight.<br /><br />Now heat a flat pan and flat the dough using fingers(be careful).<br />Add little amount of oil. Turn it when it gets light brown and roast the other side too.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com4tag:blogger.com,1999:blog-15103834.post-1139279655047574032006-02-06T18:28:00.000-08:002006-02-06T18:37:03.573-08:00Pudina Sandwiches<a href="http://www.flickr.com/photos/anusharaji/96144334/" title="Photo Sharing"><img src="http://static.flickr.com/22/96144334_f6bb6e9e3a_o.jpg" alt="sanwiches" height="280" width="380" /></a><br /><br /><br /><b>Ingredients:</b><br />Bread slices 4<br /><br /><b>For first filling:</b><br />Potatoes 1(if large)<br />Garam masala 1tsp<br />Corriander powder 1/2tsp<br />Ginger garlic paste 1tsp<br />Green chilies (chopped) 3-4<br />Salt to taste<br /><br /><b>For second filling:<br /></b>Pudina 1/2cup<br />Corriander leaves 1/2cup<br />Green chillies 3-5<br />Raw mango 1/4cup (or lime juice 1tbsp)<br />Salt to taste<br /><br /><b>Method of preparation:</b><br /><br />Boil potatoes and smash them along with first filling ingredients except green chillies. Now add green chillies and keep aside.<br />Make a paste with all second filling ingredients. If theres no raw mango you can substitute it with limejuice.<br />If the bread slice is broader then you can spread both fillings one by one.<br />Else spread one filling and use another bread slice to separate other filling.<br />Now fit them in sandwitch toaster(if u have one) or on pan with little amount of ghee. Roast them until golden brown and enjoy with tomato sauce.<br /><br /><br /><blockquote><br /></blockquote>Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com7tag:blogger.com,1999:blog-15103834.post-1131511503171285102006-01-07T05:31:00.000-08:002006-01-08T05:37:03.606-08:00Dhibba Rotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/dibba%20rotti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/dibba%20rotti.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /><span style=";font-family:Arial;font-size:100%;" ><span style=";font-family:Arial;font-size:100%;" >Black gram / urad dal 1 cup<br />Idli rawa/ rice rawa </span></span><span style=";font-family:Arial;font-size:100%;" ><span style=";font-family:Arial;font-size:100%;" > 1 1/2 cups</span></span><span style=";font-family:Arial;font-size:100%;" ><span style=";font-family:Arial;font-size:100%;" ><br />salt to taste<br />Oil 2 tbsps<br /></span></span><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br /><span style=";font-family:Arial;font-size:100%;" ><span style=";font-family:Arial;font-size:100%;" >Soak black gram in water for 3-4 hours and make a smooth paste out of it.<br />Soak idli rawa in water for 2-3 hours.<br />Squeeze the excess water from idli rawa and add it to the black gram paste which gives you thick paste. Add salt to it.<br />Heat a thick bottomed pan preferably curved pan.<br />Pour 2tbsps of oil into the pan. When the oil is heated and 1-2 cups of dough and spread it lightly. Cook covered in slow flame until u sniff the smell or for abt 6-8minutes.<br />Turn around and let it cook uncovered for 1-2minutes and check whether its crisp and golden brown.<br />Remove from heat and serve hot with coconut chutney or whatever chutney you prefer.<br /></span></span>Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com4tag:blogger.com,1999:blog-15103834.post-1131510926797168222005-12-08T00:25:00.000-08:002005-12-08T00:21:25.340-08:00Dhadhojanam(Traditional rice)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/daddhojanam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/daddhojanam.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Boiled rice 2 cups<br />Green chillies 3<br />Ginger 1 inch piece<br />Mustard seeds 1tsp<br />Cumin seeds 1tsp<br />Bengal gram 1tsp<br />Curry leaves 10<br />Yogurt 1 cup<br />Turmeric powder 1 generous pinch<br />oil 1tsp<br />salt to taste<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />This is generally prepared by left over food esp. during morning.<br />In a bowl, mix rice with finely chopped green chillies and chopped ginger. Add yogurt and turmeric powder, salt and keep aside.<br />Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour on the above rice mixture and serve.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com6tag:blogger.com,1999:blog-15103834.post-1131513378309455752005-11-30T02:08:00.000-08:002005-11-30T01:47:28.773-08:00Ridge gourd fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/birakaaya.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/birakaaya.0.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Ridge gourd 2<br />Red chilli powder 1tbsp<br />salt to taste<br />oil for deep frying<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Wash ridge gourds and remove the end portions.<br />Now cut them into 2-inch pieces horizontally and cook with sufficient amount of water until done.<br />Cool them and squeeze the flesh and juice gently out of them.<br />Heat oil for deep frying. Add the squeezed ridge gourds and fry them until golden brown. Remove from heat add red chilli powder and salt and serve hot with hot rice.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com1tag:blogger.com,1999:blog-15103834.post-1133082891384023882005-11-27T01:04:00.000-08:002005-11-30T02:06:37.636-08:00Ridge Gourd Dal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/DSC02829.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/400/DSC02829.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Ridge gourd 1<br />Toor dal 1 cup<br />Green chillies 5<br />Garlic pods 3<br />salt to taste<br />Oil 1tbsp<br />mustard seeds 1tsp<br />cumin seeds 1tsp<br />red chillies 1<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Cook dal with sufficient amount of water until its done more than half.(it breaks easily)<br />Wash n peel the skin of ridge gourd.<br />Grind the peeled skin as coarse paste using little amount of water.<br />Heat oil in pan, add mustard seeds, cumin seeds, red chillies(broken), green chillies, garlic pods and fry for 1min.<br />Now squeeze the water from the paste and add it to the tampering.<br />Fry in open pan in low flame until the dal is dry. Serve with hot rice and ghee.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com3tag:blogger.com,1999:blog-15103834.post-1132731918128332802005-11-22T23:30:00.000-08:002005-11-30T02:08:39.130-08:00Bharleli Mirchi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/chilli.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/400/chilli.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Green chillies 10<br />raw mango 1<br />coconut 1<br />asafoetida 1/4tsp<br />mustard sees 1tsp<br />cumin powder 1/2tsp<br />corriander powder 1/2tsp<br />red chilli powder 1/2tsp<br />turmeric powder 1 generous pinch<br />salt to taste<br />oil 4 tbsps<br /><br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Grate coconut and mango. keep aside.<br />Heat 2tbsps of oil and temper with asafoetida and mustard seeds.<br />Now add grated coconut, grated mango, cumin powder, turmeric powder, red chilli powder, corriander powder, salt. Saute till well mixed and dry.<br />Remove from heat.<br />Heat remaining oil in a shallow pan, slit green chillies and stuff the above mixture and cook covered for 5minutes.<br />Serve hot with rice.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com0tag:blogger.com,1999:blog-15103834.post-1132585020624153452005-11-21T06:49:00.000-08:002005-11-30T02:08:13.630-08:00Fun SearchI understand the importance of catergories which are missing in blogger blogs.<br />so i created a session in the sidebar categorising all the posts. I guess that helps a lot.<br />Try clicking the name of recipe in relevant category to go to that particular page.<br /><br />You can search for particular ingredient like "brinjal" or "yogurt" and get all the posts which use that ingredient. Try the search bar in "little from me" session of sidebar and have fun.<br /><br />subscribe to my blog using the "subscribe to my cusine" session provided by bloglet or checkout subscribe session and click on rmail icon which subscribes you to this blog. Or bookmark my blog using ohter chicklets i provided there.<br /><br />Do rate my blog by looking at submissions session for "top 100 bloggers" and rate my blog icons.<br />Thanks for visiting. Hope you feel better for every visit.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com0tag:blogger.com,1999:blog-15103834.post-1132206228704233452005-11-16T21:43:00.000-08:002005-11-30T02:07:41.746-08:00Allam barapa(Ginger-lemon syrup)<a href="http://www.flickr.com/photos/anusharaji/64109353/" title="photo sharing"><img src="http://static.flickr.com/25/64109353_6b8a83a076_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/anusharaji/64109353/">allam barapa</a><br />Originally uploaded by <a href="http://www.flickr.com/people/anusharaji/">rajiashine</a>.</span> <p><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Ginger 3 inch piece<br />Jaggery 1 cup<br />lemon juice 1tbsp<br />ghee 1tbsp<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Wash and peel ginger. Chop finely to small pieces.<br />Heat ghee in a pan, add ginger pieces and fry for few second.<br />Now add lemon juice and stir-fry for few more seconds.<br />Add jaggery(scraped) and 1/2cup of water to it and let it bubble in slow flame for 2-3minutes.<br />Cool it and have a spoonful of it every morning.<br />If stored in tight container, stays for years. Really good for health esp. during winter season.<br />I remember it having during my childhood days and rediscovered(phoned to grandma) it few years back. Please dont try if you dont like ginger taste.<br /></p>Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com2tag:blogger.com,1999:blog-15103834.post-1131511207340559742005-11-14T20:00:00.000-08:002005-11-30T02:03:07.416-08:00Saggu biyyam halwa(saboo dana halwa)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/paayasam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/paayasam.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />sabudana 1cup<br />milk 3cups<br />ghee 1tbsps<br />sugar 1cup<br />cardamom powder 1pinch<br /><br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Boil the milk in a vessel.<br />Add sabudana and stir continuously while cooking.<br />Add little amount of ghee at times.<br />when sabudana is translucent then its done.<br />Turn off heat and add sugar and cardamom powder. Stir well and serve.<br />you can garnish with roasted cashews and raisins if preferred.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com1tag:blogger.com,1999:blog-15103834.post-1131511789045360942005-11-08T20:45:00.000-08:002005-11-30T02:11:20.213-08:00Chimili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/chimini.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/chimini.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Sesame seeds 1 cup<br />Jaggery 1/2 -3/4 cup<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Grind the sesame seeds into powder and then add jaggery and grind again.<br />Make small lemon sized balls with the ground mixture.<br />Stays for weeks if stored in tight container.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com3tag:blogger.com,1999:blog-15103834.post-1130992725368422572005-11-02T20:22:00.000-08:002005-11-30T02:11:37.553-08:00Mughalai Paratha<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/paratha.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/paratha.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Maida 1 cup<br />Wheat flour 1/2 cup<br />sooji 1/4 cup<br />milk few tablespoons<br />salt to taste<br />oil few tablespoons<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Knead all the ingredients into soft dough using sufficient milk. Keep aside for atleast 1 hr.<br />Take a small lemon sized portion of dough and roll into a small round.<br />Make a cut along the radius of the round and roll it into a cone along the center.<br />Again flat the cone and roll into a small round.<br />Heat a pan and add paratha and cook for a minute.<br />When small bubbles appear turn around and add a teaspoon of oil around the paratha.<br />When it fries and brown spots appear, remove from head and serve.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com3tag:blogger.com,1999:blog-15103834.post-1130577300710953032005-10-29T02:06:00.000-07:002005-11-30T02:11:50.470-08:00Potatoes with kari masala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/alu%20fry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/alu%20fry.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />potatoes 3 medium sized<br /><br /><span style="font-weight: bold;">For kari masala powder:</span><br /><br />coriander seeds 1cup<br />gram dal 1cup<br />cumin seeds 1/2cup<br />urad dal 1/2tsp<br />fenugreek seeds 1/4tsp<br />whole red peppers 10<br />asafoetida 1/4stsp(add before grinding)<br /><br />Heat little oil and fry all the ingredients except asafoetida until golden red and grind into powder along with asafoetida.<br /><br /><span style="font-weight: bold;">Method of preparation: </span><br /><br />wash peel and chop potatoes into small cubes. Heat 1tbsp of oil and all the chopped potatoes and cook covered until done. Add the above powder as required along with few pinches of salt.<br /><span style="font-weight: bold;"><br /></span>Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com8tag:blogger.com,1999:blog-15103834.post-1129694325178184612005-10-18T20:51:00.000-07:002005-11-30T02:12:03.146-08:00Menthidli/menthi idli (fenugreek idli)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/menthidli.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/menthidli.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />grain rice 2cups<br />fenugreek seeds 1/2 cup<br />soda-bi-carb 1/2tsp<br />salt to taste<br />ghee<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />grind rice into coarse powder or use biyyam rawa.<br />soak it in few cups of water for 4-5 hours.<br />soak fenugreek seeds for 12-14hours.<br />now grind the soaked fenugreek seeds into smooth paste.<br />drain the water from rawa and add the paste.<br />this can be stored in fridge for few days.<br />when required add pinch of soda-bi-carb and salt to it and pour the batter into idli moulds and steam.<br />blush with ghee and serve with karam podi.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com4tag:blogger.com,1999:blog-15103834.post-1129430510501500752005-10-15T19:34:00.000-07:002005-10-15T19:41:50.510-07:00Lemon juice pickle(nimmakaaya kaaram)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/nimmakaaya%20karam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/nimmakaaya%20karam.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />urad dal 1/2 cup<br />dry red chillies 6-8<br />lemon juice 6-8tbsps<br />salt to taste<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Heat pan, add urad dal, red chillies and fry until dal turn light brown.<br />Cool to room temperature and grind into fine powder.<br />In a bowl take the sufficient amount of powder and add lemon juice and salt.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com0tag:blogger.com,1999:blog-15103834.post-1128909872860238692005-10-09T18:56:00.000-07:002005-10-09T19:04:32.866-07:00Kobbarilouse<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/kobbarilouse.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/kobbarilouse.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />coconut scraped 1cup<br />sugar 1cup<br />ghee 1tbsp<br />milk 4tbsp<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Heat ghee in a pan, add scraped coconut and fry until light golden brown. Now add milk and fry for 2 more minutes. Add sugar and stir fry until the sugar melts completely and the caramel sticks to the cocunut. U can make small sized balls if preferred.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com0tag:blogger.com,1999:blog-15103834.post-1128483051642755242005-10-04T20:27:00.000-07:002005-10-04T20:30:51.653-07:00Sesame powder(noopodem)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/noopodem.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/400/noopodem.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />sesame seeds 1cup<br />dry red chillies 6-10<br />salt to taste<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Heat a pan, dry roast sesame seeds and red chillies by stirring continuously.<br />Cool it and grind into coarse powder along with sufficient salt.<br />Can be served with rice.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com0tag:blogger.com,1999:blog-15103834.post-1128399555688729922005-10-03T21:06:00.000-07:002005-10-03T21:19:15.703-07:00Squash curry (akakara kaaya kura)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/squash.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/squash.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />squash (aakakara kaaya) 1/4kg<br />sesame seeds 1/4cup<br />green chillies 5-9<br />salt to taste<br />oil 1tbsp<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Grind sesame seeds and green chillies into smooth paste adding little amount of water.<br />Wash and remove the stems of squash. half them horizontally.<br />Heat oil in a pan add squash and salt and little amount of water and cook covered for 5-10minutes. stir in the sesame paste and stir-fry for few minutes until its formed a dry texture.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com0tag:blogger.com,1999:blog-15103834.post-1128312441830691742005-10-02T21:07:00.000-07:002005-10-02T21:07:21.836-07:00pulihara<a href="http://www.flickr.com/photos/anusharaji/39403974/" title="photo sharing"><img src="http://static.flickr.com/33/39403974_a5620c7b1d_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/anusharaji/39403974/">pulihara</a> <br />Originally uploaded by <a href="http://www.flickr.com/people/anusharaji/">rajiashine</a>.</span><br clear="all" /><p>Ingredients:<br /><br />rice 1 cup<br />amarind Paste 5 tsps<br />green Chillies 8 <br />ginger 1 inch cube<br />red Chillies 2<br />groundnuts 2 tbsps<br />mustard Seeds 1 tsp<br />chana Dal 2 tsps<br />Urad Dal 2 tsps<br />asafoetida 2-3 pinches<br />Curry leaves 2 stems<br /><br /><br />Method of preparation:<br /><br />Cook rice by adding 2 cups of water and cool it under room temperature.<br /><br />Roast mustard seeds(1tbsp)and red chilies(2) and grind into fine powder by adding salt.<br /><br />Heat oil add red chillies, chana dal, urad dal, rayi, groundnuts, hing, curry leaves and green chillies & grated ginger.<br /><br />Then add the tamarind paste to the oil and add turmeric powder.<br /><br />When the tamarind paste cooks and leaves oil, add salt and remove from heat.<br /><br />Now add this mixture to rice along with roasted ground mustard powder.</p>Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com2tag:blogger.com,1999:blog-15103834.post-1128227202559050752005-10-01T21:24:00.000-07:002005-10-01T21:31:18.806-07:00Beans with tomato yogurt sauce recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6338/1277/1600/tomato%20yogurt%20sauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6338/1277/320/tomato%20yogurt%20sauce.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />French beans 20-25<br />spring onions 3<br />ginger 1 inch piece<br />garlic 5cloves<br />red chillies 2<br />skimmed milk yogurt 11/2cups<br />maize flour 1tbsp<br />tomatoes 3<br />oil 2tbsps<br />salt to taste<br /><br /><span style="font-weight: bold;">Method of preparation:</span><br /><br />Cook french beans in salted boiling water and strain and refresh in cold water. Take 2-3 beans slit them and tie them up with spring oinion greens. Keep the boiling water aside for later use.<br /><br />Blend together skimmed milk yogurt and maize flour.<br />Wash tomatoes, make a cross with a knife and blanch in two cups of boiling water for a minute. De-skin, deseed and chop them finely.<br />grind ginger and garlic into fine paste.<br /><br />Heat oil, add chopped spring onions, ginger garlic paste, tomatoes and stir fry. Now add blended yogurt and salt.<br /><br />warm the cooked bean bundles just before serving by briefly dipping them in boiling hot water or stock which we reserved.<br /><br />Top them with yogurt sauce, sprinkle with crushed red chillies.Rajihttp://www.blogger.com/profile/14498751445077446149noreply@blogger.com0