tag:blogger.com,1999:blog-48262201785636150322023-11-15T19:06:18.033+05:30Sarenya's Cookbook“Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.”
― Truman Capote, Summer CrossingSarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-4826220178563615032.post-79857466994814548382016-05-02T19:52:00.000+05:302016-05-02T19:52:01.062+05:30PANAKAM ~ A Traditional Healthy Drink <div dir="ltr" style="text-align: left;" trbidi="on">
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Panakam is a traditional drink prepared in Indian households, particularly South India. One of the ancient recipes prepared by our ancestors to consume during summer and also distributed in temples on special occasions in summer. Panakam is a delicious combination of jaggery, tamarind juice, dry ginger powder and cardamom. The ingredients used tell us a lot about the wise choice and knowledge our ancestors possessed about what they consumed according to the season. Each of the ingredients used has its own health benefit and most importantly it balances the three doshas of our body.<br />
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I would call it an instant refreshing thirst quencher and definitely a healthy option when compared to Colas and other aerated drinks. It is prepared during <i>Rama Navami</i> festival (Birth of Lord Rama) as <i>Neivedhyam </i>(offering to God) in large quantities and distributed to all.<br />
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Refreshing, delicious. body coolant, thirst quencher, healthy, simple ingredients, no cook drink - Do we need another reason to prepare it? Here comes my twist to this wonderful drink, without spoiling its original taste at the same time not compromising on the healthy ingredients.<br />
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I had a good stock of lemons at home (a usual for summer) and wanted to put it to good use. Lemonade is nice but I hate monotony! At the same time, I din't want to use it in cooking, I was looking for a drink. Ah! why not replace tamarind juice and prepare panakam was the instant thought. All excited to experiment, I started juicing the lemons but ho, I ran out of jaggery! Not wanting to use sugar, I used palm sugar syrup, which I prepare and store to use when required for sweet dishes. Also, it will give the colour which tamarind juice gives if I had used that. Enough said, let me give you the recipe now.<br />
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INGREDIENTS</h3>
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Lemon - 3</div>
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Palm sugar syrup - 1/2 cup (adjust according to tatse)</div>
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Water - 31/2 cups (adjust according to taste)</div>
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Dry ginger powder - a pinch</div>
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Cardamom - 3-4 </div>
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METHOD</h3>
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Cut the lemon and remove the seeds, squeeze the lemon by hand or using a sqeezer. Pour the lemon juice in a wide vessel or bowl and mix the palm sugar syrup using a spoon. Add water and give it a good mix. Please adjust the syrup and water according to your taste. Add the dry ginger powder. Using a mortar and pestle, pound the cardamom and add it to the juice. Mix well and serve. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-25198886440740630042016-04-26T11:43:00.000+05:302016-04-26T11:43:05.194+05:30SPICY PRAWN CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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A recipe from my kitchen for that yummy prawn curry. Tastes good with rice, aapam, roti and dosa. You can even sandwich it between 2 bread slices and toast it on tava for a delicious prawn curry sandwich.<br />
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I have used only 2 whole spices in this prawn dish unlike other non vegetarian dishes. What makes this prawn curry different is that, it does not have ginger garlic paste and garam masala, which is a usual in most non vegetarian recipes. The spicy taste comes mainly from the chili for this dish. Please adjust the spice level as per your taste. If you prefer something mild spicy, please reduce the quantity of chili powder by half. Some of you might like it very spicy, in that case, you can add another slit green chili to the dish.<br />
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The ingredients below makes it a medium spicy gravy, nevertheless you can follow the above suggestions to suit your palate. I have marinated the prawns before cooking it in the gravy, this is done to infuse flavour into the prawn. It is sufficient if you marinate the prawns for a few mins. Overnight marination is not required. Easy to cook and tastes great as an accompaniment. Serve hot on a bed of hot steaming rice.<br />
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INGREDIENTS</h3>
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<u>Gravy</u></div>
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Prawns - 750 gms</div>
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Onion - 2 finely chopped</div>
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Tomatoes - 2 finely chopped</div>
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Garlic - 5-6 cloves finely chopped</div>
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Green chili - 1 slit</div>
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Fennel seeds - 1 tsp</div>
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Cinnamon - 1/2 inch piece</div>
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Chili powder - 1 tbsp (Kashmiri chili powder) OR </div>
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2 tsp if you're using ordinary chili powder</div>
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Coriander powder - 1 tbsp</div>
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Salt as per taste</div>
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Water - 1 cup</div>
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Coriander leaves chopped for garnish</div>
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<u>Marination</u><br />
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Chili powder - 1 tsp<br />
Turmeric powder - 1 tsp<br />
Salt<br />
Juice of half lemon<br />
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METHOD</h3>
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Clean and devein prawns. Add all the ingredients for marination and marinate for 10-15 mins. In a pan, heat oil, add fennel and cinnamon. Once fragrant, add the garlic and onion, saute till they turn light golden. Add the chopped tomatoes, green chili, masala powders and cook till it gets mushy. Now add the marinated prawns, 1 cup water and cook for 15-20 mins or till done. Check for salt and spice level. Add more water if you want a gravy. Once done, garnish with fresh coriander leaves. </div>
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Isn't this easy? Do try it and send in your feedback. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-89168913009730069592016-04-07T17:17:00.001+05:302016-04-07T17:17:45.292+05:30MILLET CURD RICE<div dir="ltr" style="text-align: left;" trbidi="on">
Curd rice completes a meal, at least for South Indians. This humble dish is a comfort food that we all love with or without any accompaniment. <i>Thayir Sadam,</i> as we call in Tamil is a delicacy and loved by all . We usually make curd rice with rice and sometimes with vermicille (bagala bath) and present it in different ways ~ we temper it with cumin and mustard, add fruits, veggies or consume as it is. <div>
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Here, I've used millets to prepare the curd rice. Millets have a lot of health benefits and it's suitable for all age groups. I've already shared a millet recipe - one pot sambhar rice. Here's another simple and tasty one from my kitchen. At home, mom prepares curd rice by mashing the rice well and adds more milk than curd so it's never sour even if we have it late. It also gives it a rich and creamy taste. I've incorporated the same method here just that I've added milk while cooking the rice itself instead of adding it to cooked rice. </div>
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This is made with Barnyard millet but you're free to choose the millet variety of your choice. If you're using rice instead of millet then cook it in a pressure cooker with water in 3:1 ratio i.e 3 cups water for 1 cup rice because we're looking for a mushy consistency. Once the rice is cooked, mash it further adding milk and temper! </div>
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INGREDIENTS</h3>
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Barnyard millet - 1/2 cup</div>
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Milk - 1/2 cup</div>
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Thick curd/yoghurt - 1/4 cup</div>
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Water (to cook millet) - 1 + 1/4 cup</div>
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Salt to taste</div>
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<u><b>For Temering</b></u></div>
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Oil - 1 tbsp</div>
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Mustard seeds - 1 tsp</div>
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Cumin seeds - 1 tsp</div>
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Urad dhal - 1 tsp</div>
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Dry Red chili - 2 </div>
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Asafoetida - 1/2 tsp </div>
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Curry leaves - 6</div>
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Coriander - chopped finely for garnish</div>
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METHOD</h3>
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Wash the millet in water for about 5-6 times. This recipe uses Barnyard Millet, feel free to use any variety of your choice. Add the millet, water and required salt in a vessel or boiling pot and keep it on high until it boils. After the first roaring boil, slow down the heat, add the milk and keep mashing until all the liquid is absorbed by the millet. This will take about 7 minutes. Switch off the heat, mash the millet further with a wooden ladle. Check for salt and add the yoghurt. Give it a good mix. </div>
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In a small pan, heat oil, add mustard, cumin, urad dhal, dry chili and once the mustard splutters and the urad dhal has become light brown add the asafoetida and curry leaves. A quick stir and add to the curd rice. Transfer it to the serving bowl and garnish with chopped coriander. </div>
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Note:</div>
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You can add grated carrots, pomegranate or chopped ginger if you prefer. It enhances the taste. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-74932787083915590102016-03-28T22:44:00.002+05:302016-05-02T18:43:15.905+05:30BANANA AND CINNAMON SMOOTHIE<div dir="ltr" style="text-align: left;" trbidi="on">
There're days we like to start our day with a light and healthy breakfast. A smoothie or a health shake is what strikes us first. Smoothies are filling, healthy, light and easy to prepare on a busy day. Though they're easy and fuss free to prepare, it gets boring to have the same everyday. Why not try and play with spices is what struck my mind.<br />
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Cinnamon is one of the few spices that's used in cooking, baking, to spice tea and flavour cakes. It pairs beautifully with fruits and love the aroma of fresh cinnamon in cakes. This urged me to try using it for a smoothie too. I had planned on a banana smoothie for breakfast to make it easy as it was a busy day ahead. To make it interesting, added this wonderful spice and oh it was heaven!</div>
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The creamy banana with cinnamon makes it rich in taste. Make sure you use fresh cinnamon powder, though you can use store bought ones, the fresh one has its place. For sweetness, it has honey, as you all know I don't like to use white sugar and avoid it as much as I can. You're free to use sugar or any sweetener as per your taste. I've used milk to blend them, vegans can choose a nut milk instead. </div>
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INGREDIENTS</h3>
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<u>To make a tall glass of smoothie</u></div>
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Banana - 2 (I've used hill banana)</div>
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Milk - 1 cup</div>
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Water - 1/4 cup</div>
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Honey - 2 tbsp</div>
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Cinnamon powder - 1/4 tsp</div>
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METHOD</h3>
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Chop the bananas into small pieces, add it to a blender along with milk, honey, water and cinnamon. Blend all the ingredients together in a blender till you get a creamy frothy texture. Serve it immediately or cold. Here you go, your breakfast smoothie is ready!</div>
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You can use all milk and no water for a nice thick smoothie. In that case, add 1+1/4 cups of milk. Vegans can substitute nut milk in the above recipe. The milk quantity remains same for nut milk but please add water if you're using a nut milk.<br />
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If you're serving this for kids, replace milk with vanilla ice cream and they'll love it! If you're using a mixer jar to blend, first blend the banana, milk and honey nicely. Then add the water and cinnamon. Also, try it with other fruit combinations and drop in your feedback. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-14124316666439324612016-03-10T22:04:00.000+05:302016-03-10T22:04:19.068+05:30VEGETABLE CLEAR SOUP<div dir="ltr" style="text-align: left;" trbidi="on">
The one thing that we all crave or wish to have when we have a cold is some good hot soup! At the same time who feels like preparing one with all the blending, grinding and boiling procedure when we're sick.. this recipe comes in handy and my go to recipe for such times! <div>
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It's one pot, no grinding required, mild and soothing! You can prepare this soup with veggies of your choice. </div>
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Serves 4</div>
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Carrot - 2</div>
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Beans - 10</div>
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Frozen peas - 1/4 cup</div>
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Onion - 1</div>
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Tomato - 2</div>
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Garlic - 3-4 cloves</div>
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Cumin - 1/4 tsp</div>
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Clove - 2</div>
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Freshly ground pepper - 2 tsp or more as per taste</div>
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Turmeric - 1 tsp</div>
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Water - 4 cups</div>
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Oil - 1 tsp</div>
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Salt</div>
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METHOD</h3>
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Chop the beans into 2 inch pieces and the carrots into thick pieces. Slice the onions and cut each tomato into 4 pieces. In a pressure cooker, add oil and saute the onion and the veggies. After a minute or two add the tomatoes with salt, turmeric and pepper. Saute for 2-3 minutes and add required water. Check for salt and add more salt and pepper if you require. Close the lid, after 3 whistles switch off the heat and let the pressure release. In a small kadai, temper cumin and clove. Open the lid and add the tempering to the soup. Mix and serve hot. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-53515370510809448552016-03-05T13:46:00.000+05:302016-03-05T13:46:19.516+05:30SPICY CHILLI POTATO FRIES<div dir="ltr" style="text-align: left;" trbidi="on">
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Potato is one versatile vegetable and loved by all. From soup to desserts it can be used in all! So here's another recipe with the versatile potato. Potato fingers is a good old recipe and I've already posted one of my <i><a href="http://sarenya.blogspot.in/2015/10/potato-fingers.html" target="_blank">Potato Fingers</a> </i>recipe but this one is a little spicy and different from that. Try it out, it's very simple to prepare. A very good evening snack recipe that can be had with rice preparations too.<br />
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INGREDIENTS</h3>
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Potatoes - 3 medium size</div>
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Chilli powder - 1 tsp</div>
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Corn flour - 2 tsp</div>
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Salt </div>
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METHOD</h3>
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Wash, peel and cut the potatoes into long strips. In a bowl add chilli powder, salt and corn flour. Mix well. Heat oil and fry immediately. Serve hot. Add corn flour if you're going to fry it immediately otherwise add when you're going to fry them. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com1tag:blogger.com,1999:blog-4826220178563615032.post-4742708992359934602016-02-18T18:44:00.000+05:302016-02-20T13:12:41.830+05:30CHETTINAD EGG ROAST<div dir="ltr" style="text-align: left;" trbidi="on">
Egg Roast is a typical Kerala dish and quite popular too. It's usually a thick gravy with hard boiled eggs served with Appam or Idiyappam. Unlike the typical Kerala egg roast, this egg roast recipe of mine is a dry dish prepared using spices specific to <i>chettinadu</i> ( a place in Southern part of India). Chettinad is known for it's spicy and aromatic cooking. This recipe though not an authentic one, tries to bring the chettinad flavours. It's pretty simple to prepare and goes well with any rice preparation or simply enjoy it as a starter.<br />
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INGREDIENTS</h3>
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Hard Boiled eggs - 3</div>
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Ginger garlic paste - 1 tbsp</div>
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Turmeric powder - 1/2 tsp</div>
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Chili powder - 1 tsp</div>
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Black pepper powder - 1 tsp</div>
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Roasted cumin/jeera powder - 1/2 tsp</div>
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Roasted Saunf/Sombu/Fennel seed powder - 1.5 tsp</div>
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Coriander seed/ dhania powder - 1/2 tbsp</div>
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Salt </div>
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Oil</div>
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Coriander leaves chopped for garnish</div>
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METHOD</h3>
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Slice the hard-boiled eggs into 2 halves. Mix all the spice powders, ginger garlic paste along with little salt, to a thick paste consistency adding little water. Spread the thick paste on the yellow part of the eggs and let it sit for 10 mins. Heat a non stick pan, add a tsp of oil and roast the eggs (masala side down) in low flame, now flip it (masala side up)and roast. Keep flipping and roasting both sides until its done. Serve it garnished with chopped coriander leaves. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com1tag:blogger.com,1999:blog-4826220178563615032.post-20755798019642085412016-01-30T19:57:00.000+05:302016-01-30T19:57:32.898+05:30CHILLI PANEER/ CHILLI TOFU<div dir="ltr" style="text-align: left;" trbidi="on">
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This dish pairs wonderfully well with fried rice and noodles. Since it's not very spicy you can have it like a starter or an evening snack too. Use homemade paneer for best results or buy the best quality available, that makes all the difference. Vegans can follow the same instructions and use tofu instead of paneer.<br />
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INGREDIENTS</h3>
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Paneer/ Tofu - 250 gms</div>
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Onion - 1 (cut into square pieces)</div>
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Capsicum - 1 (cut into square pieces)</div>
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Spring Onion - 4 stalks (slice the white onion and finely chop the greens)</div>
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Ginger - 1 inch piece (finely chopped)</div>
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Garlic - 3 pods (finely minced)</div>
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Tomato sauce - 2 tbsp</div>
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Dark soy sauce - 1 tbsp</div>
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Green chili sauce 1/2 tbsp</div>
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Gingely oil - 2 tbsp</div>
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Salt </div>
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<u><b>To coat paneer/tofu</b></u><br />
Tomato sauce - 2 tbsp<br />
Soy sauce - 1 tbsp<br />
Green chili sauce - 1 tbsp<br />
Maida - 1 tbsp<br />
Corn flour - 2 tbsp<br />
Chili powder - 1/2 tsp<br />
Salt</div>
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<b>METHOD</b></h3>
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Cut the paneer into 1 inch cubes and keep aside. In a bowl, mix together 2 tbsp of tomato sauce, 1 tbsp of soy sauce and 1 tbsp of green chili sauce. Coat the paneer cubes with this paste. Next, in another bowl mix 1 tbsp maida and 2 tbsp cornflour along with 1/2 tsp chili powder and little salt. Take the coated paneer cubes and gently toss them in this mix. Once done, take a pan, add 1 tbsp of oil and shallow fry the paneer till lightly crisp. </div>
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In the same pan, add oil (sesame oil/gingely oil gives a very good flavour) and saute the ginger and garlic, once they're brown add the onion, sliced spring onion whites and capsicum pieces. Fry till they're crisp and cooked. Now add the sauces, check for salt. Give it a good stir and finally add the paneer pieces and the greens. Toss and remove from flame. </div>
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If you want a gravy, before adding the paneer, make a mix of cornflour and water. 1 tbsp of cornflour in 1 cup water, add this, let it boil and then add the paneer. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-40270698026655889032016-01-30T18:59:00.000+05:302016-02-18T16:43:19.252+05:30PUMPKIN AND BROWN CHANNA PORIYAL/ PUMPKIN AND BROWN CHICK PEA STIR FRY<div dir="ltr" style="text-align: left;" trbidi="on">
Pumpkin is rich in Vitamin A, which aid vision. It is high in antioxidant and a good source of Vitamin C. Pumpkin poriyal is what all of us usually make at home. I came across a recipe which added channa or chick pea to it and I found that interesting. I don't remember the other ingredients of that recipe so did a basic poriyal with onion, pumpkin and finally added boiled chick pea. It was different and good.<br />
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INGREDIENTS</h3>
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Yellow Pumpkin - 250 gms</div>
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Onion - 1 sliced</div>
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Brown channa/ chick pea - 1/2 cup boiled </div>
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Cumin pwd - 1tsp</div>
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Turmeric pwd - a pinch</div>
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Dry Red chili - 1</div>
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Mustard seeds - 1/2 tsp</div>
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Jeera/cumin seeds - 1/2 tsp</div>
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Sesame oil - 2 tbsp (can use any oil) </div>
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Salt</div>
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METHOD</h3>
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Wash, peel and cut the pumpkin into cubes. In a pan, heat 2 tbsp of Gingely/sesame oil and temper the mustard, cumin seeds and red chili. Add the onions and saute till light brown. Then add the pumpkin along with turmeric and cumin powders. Cook on high flame for a minute and then close the lid and cook on low heat till the pumpkin gets tender. I dint add water. Once it's done, add the boiled chick peas and saute for 2 mins till it gets coated with all the masala. Serve hot. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-16761370842696905052016-01-30T17:50:00.000+05:302016-01-30T17:50:50.735+05:30PASTA SALAD<div dir="ltr" style="text-align: left;" trbidi="on">
I love salads and these pasta salads are my favourite for it's simplicity and taste. These salads are kept on all the buffets these days! As usual, I wanted to re-create that at home just by tasting and without finding out what actually goes in. I usually do such experiments at home, sometimes, it's a hit and at times it's a miss. Don't worry! I share only the hit ones here.<br />
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Here's my recipe for the pasta salad, try it out and I'm sure you'll love it. It's a cold salad, so chill it before you serve. Also, do add your favourite seasoning or veggies to it if you prefer.<br />
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INGREDIENTS</h3>
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Pasta - 100 gms (I've used Penne)</div>
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Fresh cream - 1 tbsp</div>
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Eggless Mayonnaise - 1 tbsp</div>
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Cherry Tomatoes - 5</div>
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Fresh Basil - 3 leaves</div>
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Celery - 1 tbsp finely chopped</div>
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Freshly ground black pepper - a pinch </div>
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Salt</div>
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METHOD</h3>
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Boil pasta with enough water and salt. Add a drop of oil to prevent from sticking together. Make sure you don't over cook them. Once done, run under cool water. Add all the ingredients except cherry tomato and give a good mix. Finally add the cherry tomatoes and give a light mix. Chill and serve!</div>
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If you don't have cherry tomatoes, then use 1/4 tsp tomato sauce to give a tangy and sweet taste. Use not more than 1/4 tsp otherwise it'll alter the whole taste. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-39617467028227124702016-01-14T18:23:00.000+05:302016-05-02T18:43:47.732+05:30VEGAN DATES SMOOTHIE <div dir="ltr" style="text-align: left;" trbidi="on">
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This smoothie is an ideal breakfast for kids as well as adults. It's vegan too! Made with Arabian dates and raw peanuts, it has all the necessary nutrients for a power packed breakfast. At home, I avoid using sugar as much as I can so I've used honey for this one. You can use sugar if you prefer.<br />
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*Peanuts are not only good in taste they're also rich in monounsaturated fats and numerous other nutrients that have shown to promote heart health. It's a legume and not a nut! They're rich in antioxidants and folic acid. They're low in carbs but packed with protein, vitamins, fibre and minerals. It has a low glycemic index, hence suitable for diabetic patients too.<br />
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Since we're using raw peanuts here, it should be soaked in water overnight or at least for 6-8 hours. This eliminates digestive issues caused by having raw peanut. Please don't skip this process. It is necessary. <br />
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<h3 style="text-align: left;">
INGREDIENTS</h3>
<div>
For a big glass of smoothie</div>
<div>
<br /></div>
<div>
Raw peanuts - a handful, soaked in water overnight. </div>
<div>
Arabian dates - 6</div>
<div>
Honey - 1/2 tbsp </div>
<div>
Water - 1 cup or more</div>
<h3 style="text-align: left;">
METHOD</h3>
<div>
Blend the nuts with little water to a smooth paste, then add dates and honey. Use more water if required to get the smoothie consistency. Pour it in a glass and enjoy! </div>
<div>
<br /></div>
<div>
<u>Note</u></div>
<div>
Feel free to use any fruit of your choice along with dates or without dates. </div>
<div>
*Source - www.whfoods.com </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-16027883370387523282016-01-11T12:28:00.000+05:302016-01-11T12:28:24.983+05:30ROASTED BELL PEPPERS AND PESTO SANDWICH <div dir="ltr" style="text-align: left;" trbidi="on">
I love wholesome sandwiches, it's simple to prepare and filling too. Ever since I had a yummy sandwich stuffed with bell peppers and loads of mozzarella at a near by cafe, I wanted to re create the same at home. It was delicious and I gobbled all of it without the tomato ketchup (I usually need tomato ketchup for every bite I take) so you can imagine how good it was!<br />
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So here's the recipe for the yummy, hearty and healthy sandwich! I've been getting a lot of requests for vegan recipes, so here you go! This is Vegan too! Please feel free to use cheese if you're not a vegan! To add some flavour I wanted to use some quick pesto sauce (my recipe). You can omit this if you don't like pesto.<br />
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<h3 style="text-align: left;">
INGREDIENTS</h3>
<div>
Bread - 6 slices (to make 3 sets)</div>
<div>
Vegan Pesto sauce - 3 tbsp (recipe below)</div>
<div>
Red bell pepper - 1 (thinly sliced)</div>
<div>
Green bell pepper - (thinly sliced)</div>
<div>
Onion - 2 (finely sliced)</div>
<div>
Egg-less Mayonnaise - 3 tbsp </div>
<div>
Olive oil - 1 tbsp </div>
<div>
Salt </div>
<div style="text-align: left;">
Freshly ground pepper for seasoning</div>
<h3 style="text-align: left;">
METHOD</h3>
<div>
<u>To prepare the pesto sauce:</u></div>
<div>
Pesto sauce is a combination of crushed garlic, fresh basil, pine nuts, cheese and olive oil. It originates from Italy. The traditional way of preparing, is by pounding the ingredients using a wooden mortar and pestle. Since it's vegan I haven't added cheese in my recipe. Also, instead of pine nuts I've used walnuts. I've also added a few fresh thyme leaves along with basil. </div>
<div>
<br /></div>
<div>
In a mixer coarsely powder 4 whole walnuts, then add 2 garlic cloves roasted in olive oil or use it raw, 2 handful of fresh basil, a sprig or 2 of fresh thyme, 4 tbsp of olive oil and a pinch of salt. Using the pulse mode blend to coarse mixture. </div>
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<u>Bell pepper stuffing:</u></div>
<div>
Heat olive oil in a pan, when hot, add the onion with a pinch of salt and saute till light brown, add the bell peppers and saute till they're soft, add required salt and a pinch or two of pepper. </div>
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<div>
<u>Assemble & Toast</u></div>
<div>
Take a slice of bread and, apply the pesto sauce, add some filling and 1 tbsp of mayonnaise to another slice and close with it. Follow the same for other slices. If you like it with cheese, add some grated cheese. I would suggest mozzarella or cheddar or a combination of both for the filling and some butter to toast. </div>
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<div>
Toast the sandwich in a pan with olive oil or use a sandwich maker. Enjoy the yummy goodness!</div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-5105364835278198702015-12-16T14:09:00.000+05:302016-02-18T16:43:52.963+05:30BROWN CHICKPEA/CHANA PULAO<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 style="text-align: left;">
INGREDIENTS</h3>
<div>
Brown chickpea boiled - 1 cup</div>
<div>
Basmati Rice - 1 cup</div>
<div>
Water - 2 cups</div>
<div>
Onion - 2 sliced</div>
<div>
Green chili - 1 slit</div>
<div>
Turmeric pwd - a pinch (optional)</div>
<div>
Clove - 2</div>
<div>
Green Cardamom - 1</div>
<div>
Black cardamom - 1</div>
<div>
Cinnamon - a small piece</div>
<div>
Fennel seeds - 1/2 tsp</div>
<div>
Cumin/ Jeera seeds - 1/2 tsp</div>
<div>
Ginger garlic paste - 1 tbsp</div>
<div>
Pudina leaves - about 7 leaves</div>
<div>
Salt</div>
<div>
<br /></div>
<h3 style="text-align: left;">
METHOD</h3>
<div>
Wash and soak basmati rice for 10 mins. Drain the water and keep it aside. Heat oil in a pan (you can add ghee if you wish), add fennel, cumin, green cardamom, cinnamon, clove and black cardamom and saute for 2 mins. Now add the sliced onions and salt. Saute till it gets brown and add ginger garlic paste, slit green chili. Once the raw smell goes, add the boiled and cooled chana, turmeric and saute for 5 mins. Now add the drained rice, salt, water and boil in high flame till 80% of the water is absorbed, then add pudina leaves and cover the pan with a foil and close the lid airtight. Reduce the flame to low and cook till the water is absorbed completely, this will take about 10-15 mins ( it took 7 mins for me ). Once ready have it with raitha. It goes well with my <span style="color: black;"><a href="http://sarenya.blogspot.in/2015/08/capsicum-in-peanut-gravy.html" target="_blank">Capsicum peanut gravy</a>. </span></div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-22793315888093609772015-11-26T11:20:00.001+05:302015-11-26T11:20:44.812+05:30HYDERABADI DUM BIRYANI<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Here's the much awaited and most requested recipe! My Hyderabadi Dum Biryani! We all love biryani for its lovely aroma and taste. The taste and flavour of a good biryani comes from the use of spice, marination and also by the method of cooking. The traditional and popular way of cooking a biryani is called - dum method. This certainly gives it the excellent aroma. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">The original
recipe (Taken from Times of India) calls for mutton but I have been doing this only with chicken with a little variation. All the
mentioned ingredients should be added to get the authentic flavour and taste. It
tastes great with any raitha.</span><br />
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<div class="MsoNormal">
<b><span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">INGREDIENTS<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Chicken - 1/2
kg <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Indian
Basmati rice - 3 cups <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Bay leaves - 2 <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Green
cardamoms - 6 <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Black peppercorns - 23<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Cinnamon
sticks - 3 <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Onions (sliced) - 5 <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Caraway seeds/Shahi jeera - 1/2 tsp <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Cloves - 9<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Ginger paste - 2 tbsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Garlic paste - 2 tbsp<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Red chili
powder - 1 tbsp<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Yoghurt - one
cup <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Fresh
coriander leaves (torn) - 1 cup<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Fresh
mint leaves (torn) - 1 cup<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Black cardamoms - 2 <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Saffron (kesar)
mix in 1/4 cup lukewarm milk<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Ghee<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Chopped
coriander for garnish.<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 32px;"><b>METHOD</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 32px;"><u>Spice powder</u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 32px;"><u><br /></u></span>
<span style="line-height: 32px;">Grind 1/2 tsp caraway seeds/shahi jeera, one cinnamon stick, 15 black peppercorns, 9 cloves and 1 green cardamoms to a fine powder and set aside.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 32px;"><br /></span>
<span style="line-height: 32px;"><u>Marination</u></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 32px;"><u><br /></u></span>
</span><br />
<div align="left" class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 32px;">Take chicken pieces in a bowl. Add ginger paste, garlic paste, salt, and mix. Add the spice powder, red chili powder, sliced and fried onions (crushed), yoghurt, and c</span><span style="line-height: 32px;">oriander leaves, half of the mint leaves and one tbsp oil and mix.</span><span style="line-height: 32px;"> </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; line-height: 32px;">Let it marinate for about two hours or longer in the refrigerator. I usually marinate it overnight. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="line-height: 200%;"><br /></span></b>
<span style="line-height: 32px;"><u>Rice</u></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 32px;"><u><br /></u></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Heat five to six cups of water in a deep pan. Add
drained rice, salt, bay leaves, 5 green cardamoms about 8 black peppercorns, one
cinnamon stick and cook until 3/4th done. Drain and set aside. <o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 200%;"><br /></span>
<span style="line-height: 200%;"><u>Gravy</u></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;"><u><br /></u></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 200%;">Heat sufficient oil in a kadai and deep-fry half the
onion slices until golden brown. Drain and place on an absorbent paper.</span><span style="line-height: 200%;"> Heat 2 tbsp ghee in a pan, add one cinnamon stick and black cardamoms and saute
till fragrant. Add the remaining sliced onion and sauté
until light golden. Add marinated chicken, stir and cook on high heat for 3-4
minutes. Cover, reduce heat and cook until almost done.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 200%;"><br /></span>
<span style="line-height: 200%;"><u>Preparing the dum</u></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 200%;"><br /></span>
<span style="line-height: 200%;">Heat about a tbsp of ghee
in a thick-bottomed pan. Spread half the rice in a layer and chicken over the
rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under
dum (very low flame) until done. Garnish the biryani with</span><span style="line-height: 200%;"> fried onion.</span></span><br />
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-27361564135012699902015-10-23T16:01:00.000+05:302015-12-10T21:18:46.491+05:30POTATO FINGERS<div dir="ltr" style="text-align: left;" trbidi="on">
It's raining in Chennai now so how about some hot potato fingers to have by the window sill, enjoying the rain? Here comes the recipe for homemade, all time favourite potato finger- Indian style.<br />
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<h3 style="text-align: left;">
INGREDIENTS</h3>
<div>
Potato - 2</div>
<div>
Salt </div>
<div>
Chili powder - 3-4 pinches</div>
<div>
Oil to deep fry</div>
<div>
<br /></div>
<h3 style="text-align: left;">
METHOD</h3>
<div>
Cut the potato into thin strips. Heat oil and when ready add the potato fingers and fry only till the potato turns pale yellow and remove immediately. Repeat this until all the strips are fried. Cool them. Heat oil (let it be smoking hot) and add the lightly fried and cooled potato strips. Fry till they turn golden brown. When hot and just out of oil, add the salt and chili powder and toss well. Here you go! Homemade potato fingers is ready to eat! You can add seasoning of your choice. Try black pepper and salt or add some chili flakes and oregano to make it Italian!</div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-49812871000580867942015-08-18T11:45:00.000+05:302016-02-18T16:47:29.290+05:30CAPSICUM IN PEANUT GRAVY<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">This is one of my favourite dish and this yummy gravy goes well with ghee rice, biryani, <a href="http://sarenya.blogspot.in/2013/07/peas-pulao.html" target="_blank">Pulao </a>, steamed rice and even roti. Usually prepared with brinjal as a side dish for biryani or ghee rice but I've used capsicum here. It's a tasty dish with roasted peanuts, sesame and has a tangy flavour. A good accompaniment for plain rice or other rice preparations. </span><br />
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<span style="color: #660000;">INGREDIENTS</span></h3>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Capsicum - 1 big chopped into big square pieces</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Onion - 3</span></span></div>
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<span style="color: #660000;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Tomatoes</span></span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> - 3</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Tamarind pulp - 3 tbsp</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Coconut - 2 tbsp grated</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Roasted peanuts - 5 tbsp</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">White sesame seeds - 4 tbsp</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Chili pwd - 2 tbsp</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Coriander pwd - 1 tbsp</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Turmeric - 1/2 tsp</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Pepper corns - 5</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Green chilli - 1</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Gingelly oil</span></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">METHOD</span></span></h3>
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Heat 2 tbsp of gingely oil and when hot sauté the capsicum in high heat stirring to avoid burning it. When the pieces start turning brown remove off the heat and keep aside. This will take 3-4 mins. </span><br style="background-color: white;" /><span style="background-color: white;">Grind- onion, tomato, coconut, chili pwd, coriander pwd, turmeric adding little water and keep aside. </span><span style="background-color: white;">Roast peanuts and sesame and grind separately without adding water. </span><span style="background-color: white;">In a pan add 5-7 tbsp oil, (preferably sesame oil/ gingelly oil) when hot add pepper, ginger garlic paste, green chilli and sauté till raw smell goes then pour the onion masala paste. Add 2 cups of water. When they boil add the ground sesame and peanuts. Add salt, tamarind pulp and additional 1 cup of hot water. Close lid and cook for 25 mins in low heat, stirring when necessary.</span><br style="background-color: white;" /><span style="background-color: white;">When oil starts separating and the raw smell of the masala goes add sautéed capsicum and cook for 2 minutes. Remove from heat and serve hot with ghee rice, biryani or <a href="http://sarenya.blogspot.in/2013/07/peas-pulao.html" target="_blank">Pulao</a>. </span></span><br />
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-65461002722495478222015-08-18T10:13:00.000+05:302016-02-18T16:44:21.333+05:30LITTLE MILLET AND BARNYARD MILLET SAMBHAR SADAM/ MIXED MILLET SAMBHAR RICE <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">Millets - <span style="background-color: #fdfff7; text-align: justify;"><span style="line-height: 24px;">these small grain plants are primarily produced in India, who cultivates over 8 million tons every year, followed by a number of larger African countries and China. </span></span><span style="background-color: #fdfff7; line-height: 24px; text-align: justify;">Millet is gluten-free, so Celiac sufferers can turn to millet as their source of grains, instead of wheat. There are myriad health benefits of millets. Regular consumption of millets is beneficial to health. </span></span></div>
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<span style="background-color: #fdfff7; font-family: "georgia" , "times new roman" , serif; line-height: 24px;">Millet is rich in fibre and the breakdown of glucose is slower. </span><span style="background-color: #fdfff7; font-family: "georgia" , "times new roman" , serif; line-height: 24px;"> </span><span style="background-color: #fdfff7; font-family: "georgia" , "times new roman" , serif; line-height: 24px;">It benefits people suffering from respiratory ailment, digestive disorders and high cholesterol. </span><span style="background-color: #fdfff7; font-family: "georgia" , "times new roman" , serif; line-height: 24px;">They reduce the risk of type 2 diabetes because millets are rich in magnesium, which regulates secretion of glucose and insulin. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: #fdfff7; line-height: 24px;">Now, there's enough reason to include millets in our daily diet. This sambhar rice, prepared with barnyard millet and little millet is not only healthy but tasty and pretty simple to prepare. A good option for packed lunch too. Enjoy this healthy tasty one pot sambahar sadam with </span><a href="http://sarenya.blogspot.in/2014/09/yam-fry.html" target="_blank">Yam fry</a>, <a href="http://sarenya.blogspot.in/2013/05/simple-and-delicious-potato-fry-this.html" target="_blank">Potato fry</a>, <a href="http://sarenya.blogspot.in/2014/05/carrot-and-roasted-peanut-raitha.html" target="_blank">Carrot and roasted peanut raitha</a> or <a href="http://sarenya.blogspot.in/2013/07/chena-kilangu-fry-yam-fry.html" target="_blank">Chena kilangu roast</a>. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Once you start cooking with millets, you'll never want to go back to eating rice. In this recipe, I've added 2 types of millet and 2 types of dhal along with vegetables, which makes it a healthy one pot meal. I've used barnyard millet and little millet, please feel free to use any millet with any combination or just one millet. The same applies to dhal, I prefer mixing 2 dhals in all that i cook. You may use only toor dhal or only moong dhal too.</span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000;">Barnyard millet - 1/2 cup</span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000;">Little millet - 1/2 cup</span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000;">Toor dhal - 3 tbsp</span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000;">Moong dhal - 2 tbsp</span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000;">Onion - 2 sliced</span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000;">Tomatoes - 2 chopped</span></span><br />
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Beans - 10 nos chopped into 2 inch pieces</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Carrots - 1 chopped into 2 inch pieces</span></div>
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Potato - 1 cut into cubes</div>
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Peas - 1/4 cup</div>
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Tamarind pulp - 3 tbsp</div>
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Turmeric pwd - 1 tsp</div>
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Sambhar pwd - 3 tbsp</div>
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Coriander pwd - 2 tbsp</div>
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Water - 5 cups</div>
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Green chili - 2 </div>
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Mustard seeds - 1 tsp</div>
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Cumin seeds - 1 tsp</div>
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Fenugreek seeds - 1/4 tsp</div>
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Asafoetida - 1 tsp</div>
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Curry leaves - 6</div>
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Salt to taste</div>
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Finely chopped coriander for garnish<br />
Cashews fried in ghee or oil - 10 </div>
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<span style="color: #660000;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; text-align: start;">Wash and soak rice and dhal for about 30 mins. In a cooker, add 4 tbsp of oil, when hot add mustard seeds, cumin seeds, asafoetida, fenugreek, curry leaves and green chilies. Don't slit the chilies, chop the ends and add. Then add all the curry powders, fry for a minute. Add sliced onions, tomatoes and sauté well for 3 minutes. Add the vegetables, sauté and add tamarind pulp, rice dhal mix, salt, 5 cups of water. Check for salt and spice level. Let it boil now close the cooker and reduce the flame to low. Cook for 25 mins and open once the pressure releases. Garnish with cashews and coriander. Enjoy millet sambhar sadam with appalam/ papad. </span></span><span style="font-family: "georgia" , "times new roman" , serif;"><br style="background-color: white; text-align: start;" /></span></span></div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-6025910432907757152015-08-12T17:41:00.000+05:302015-12-10T21:19:42.717+05:30DHAL PALAK<div dir="ltr" style="text-align: left;" trbidi="on">
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A simple humble dish but a comfort food for me. Dhal Palak goes well with plain rice, ghee rice, pulao and roti. </div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #660000;">Toor Dhal - 1/2 cup</span></span></div>
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<span style="color: #660000; font-family: "times" , "times new roman" , serif;">Palak - a small bunch</span></div>
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<span style="color: #660000; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Ginger - 1/2 tbsp shredded</span></span><br />
<span style="color: #660000; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Garlic - 4 pods chopped</span></span><br />
<span style="color: #660000;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Chilli pwd - 1/2 tbsp</span></span></span><br />
<span style="color: #660000;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Turmeric pwd - 1/2 tsp</span></span></span><br />
<span style="color: #660000;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Green chilli - 1</span></span></span><br />
<span style="color: #660000; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Kalonji/ nigella seeds - 1/2 tsp</span></span><br />
<span style="color: #660000; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Cumin - 1/2 tsp</span></span><br />
<span style="color: #660000; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Butter/oil - 3 tbsp</span></span><br />
<span style="color: #660000; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Coriander - chopped finely for garnish</span></span><br />
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<span style="color: #660000; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">METHOD</span></span></h3>
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<span style="background-color: white; color: #660000; font-family: "times" , "times new roman" , serif;">Wash and soak dhal in water for 30 mins. Pressure cook with salt, turmeric, a drop of oil and 2 cups water for 7 whistles on high and switch off heat. Let it release on its own. Clean and wash palak. Chop finely.</span></div>
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<span style="color: #660000; font-family: "times" , "times new roman" , serif;"><br style="background-color: white;" /><span style="background-color: white;">In a pan heat oil, when hot add cumin, slit green chilli, garlic and ginger. Add nigella seeds, onion and sauté till they turn golden brown. Add tomatoes, chopped palak and chilli pwd. Sauté till it becomes mushy. Now add the cooked dhal, required water and bring to boil. Check for salt and switch off heat. Garnish with coriander.</span></span><br />
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<a href="http://3.bp.blogspot.com/-woFxs0sPmwA/Vcs23JntIyI/AAAAAAAAECM/zQ3j0RSDgvw/s1600/IMG_7855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-woFxs0sPmwA/Vcs23JntIyI/AAAAAAAAECM/zQ3j0RSDgvw/s400/IMG_7855.JPG" width="400" /></a></div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-35150907952855061032015-07-27T13:32:00.000+05:302015-12-10T21:20:10.207+05:30BROCCOLI AND POTATO STIR FRY <div dir="ltr" style="text-align: left;" trbidi="on">
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Potato and broccoli fry tastes great with any rice preparation, roti or simply relish it like a healthy snack. The potatoes are crisp and the broccoli is cooked soft which makes it a nice combination. Try this and you're sure to like it. </div>
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<a href="http://2.bp.blogspot.com/-ECej19tC9Fo/VbO26BXhSRI/AAAAAAAAEAM/8o-oFz8etAQ/s1600/IMG_6476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ECej19tC9Fo/VbO26BXhSRI/AAAAAAAAEAM/8o-oFz8etAQ/s640/IMG_6476.JPG" width="640" /></a></div>
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<h3 style="text-align: left;">
INGREDIENTS</h3>
<div>
Potato - 3 medium (cubed)</div>
<div>
Broccoli - 1 whole (small size)</div>
<div>
Mustard seeds - 1/4 tsp</div>
<div>
Cumin seeds / Jeera - 1/4 tsp</div>
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Sambhar pwd - 11/2 tbsp</div>
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Turmeric - a pinch</div>
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Salt to taste</div>
<h3 style="text-align: left;">
METHOD</h3>
<div>
Wash and clean the broccoli. Cut them into big florets, don't cut them into small pieces, it might get mashed while boiling. Boil the florets in a wide vessel with little salt for about 5 mins. Drain the water and let it cool. In a non stick pan, add little oil, when hot add the mustard seeds and let it crackle then add the cumin seeds. Now add the cubed potatoes, turmeric, sambhar pwd and give a good mix. Cook till they turn little brown and then add the broccoli. Don't add water while cooking this, may be little oil if necessary. This gives a nice crisp to the potato but make sure it's cooked in non stick pan. Check for salt and turn off the heat. Serve hot. </div>
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<a href="http://2.bp.blogspot.com/-Ze_P3BSvk1c/VbO23JkQZvI/AAAAAAAAEAE/a8gF1qq__Uw/s1600/IMG_6490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Ze_P3BSvk1c/VbO23JkQZvI/AAAAAAAAEAE/a8gF1qq__Uw/s400/IMG_6490.JPG" width="400" /></a></div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com2tag:blogger.com,1999:blog-4826220178563615032.post-88238267003331945032015-07-27T10:59:00.001+05:302015-12-10T21:20:32.164+05:30CARROT PATTANI PORIYAL / CARROT AND PEAS STIR FRY<div dir="ltr" style="text-align: left;" trbidi="on">
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A quick and easy to make side for rice. I like it with hot sambhar sadam. This is a non spicy and tasty preparation, can be made without onions too. </div>
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<a href="http://2.bp.blogspot.com/-AyNSiiIuS6c/VbO3zOL1EqI/AAAAAAAAEAU/06Xe4Xfeqwk/s1600/IMG_6487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-AyNSiiIuS6c/VbO3zOL1EqI/AAAAAAAAEAU/06Xe4Xfeqwk/s400/IMG_6487.JPG" width="400" /></a></div>
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INGREDIENTS</h3>
<div>
Carrot - 4 (grated)</div>
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Onion - 1 (finely chopped)</div>
<div>
Peas - 1/2 cup</div>
<div>
Green chili - 2</div>
<div>
Mustard seeds - 1/2 tsp</div>
<div>
Turmeric - a pinch</div>
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Salt to taste</div>
<div>
Curry leaves - 5</div>
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<h3 style="text-align: left;">
METHOD</h3>
<div>
In a kadai or non stick pan, add little oil and crackle the mustard seeds. Add curry leaves and green chilies. Chop only the ends of the chili, needn't slit or break into halves. Now add chopped onions, little salt, turmeric and saute for 3-4 mins. Add grated carrots and saute for 2 mins, add 1/4 cup water, close the lid and cook for about 5 mins in high. Add more water if it gets burnt, open and check in between. Once all the water has been absorbed and the carrots are cooked, add peas. I use frozen peas, in case you're adding fresh peas, boil them separately and add now. Mix well, let it cook for about 2 mins, check for salt. Serve hot. </div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com2tag:blogger.com,1999:blog-4826220178563615032.post-83733429476846511182015-07-26T10:14:00.000+05:302015-12-10T21:21:03.458+05:30POTATO POHA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Aval upma/poha is made with flattened rice (beaten rice) or aval as we say in Tamil. This dish is prepared with onion and potato and makes a wholesome breakfast or even a snack for kids. Its a healthy and tasty Maharashtrian recipe, popularly known as </span><i style="text-align: left;">batata poha. </i><span style="text-align: left;">Its mildly spicy yet flavourful and filling. A simple and yummy dish which doesn't require any curry powder or strong spices. </span></div>
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<a href="http://1.bp.blogspot.com/-zkMwVkjZUCs/VbO5Tl2e3zI/AAAAAAAAEAo/yPkZqDCzNcs/s1600/FullSizeRender%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://1.bp.blogspot.com/-zkMwVkjZUCs/VbO5Tl2e3zI/AAAAAAAAEAo/yPkZqDCzNcs/s400/FullSizeRender%2B%25281%2529.jpg" width="400" /></a></div>
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INGREDIENTS</h3>
<div>
Aval/beaten rice - 1 cup</div>
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Potatoes - 2 medium (small cubes)</div>
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Onion - 1 big (finely chopped)</div>
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Green chili - 1 (slit)</div>
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Turmeric - 1/4 tsp</div>
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Mustard seeds - 1/4 tsp</div>
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Oil - 4 tbsp </div>
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Salt to taste</div>
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Lemon juice - 4 drops</div>
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Coriander leaves - for garnish</div>
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<h3 style="text-align: left;">
METHOD</h3>
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In a kadai or non stick pan, add oil and let the mustard crackle. Now add the green chili and chopped onion along with little salt and turmeric. Saute for 3 minutes and then add the washed, peeled and cubed potatoes with salt. Cook in medium heat, till the potatoes have cooked well. This will take about 10 -15 mins. Meanwhile wash and soak the beaten rice in water not more than 2 minutes. Once the potatoes are cooked, lower the heat, check for salt and the add the drained beaten rice to the potato mix. Squeeze out all the water before adding it into the pan. Give it a stir, add the lemon juice and mix gently. Switch of the the heat and garnish with chopped coriander leaves. Serve hot. If you like peanuts, you can add some roasted peanuts to this.</div>
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<a href="http://1.bp.blogspot.com/-msnxBOsTdCs/VbO5Xo8qtRI/AAAAAAAAEAw/Ubr9GrmAZEQ/s1600/IMG_6478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-msnxBOsTdCs/VbO5Xo8qtRI/AAAAAAAAEAw/Ubr9GrmAZEQ/s400/IMG_6478.JPG" width="400" /></a></div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com0tag:blogger.com,1999:blog-4826220178563615032.post-47258809018654001282015-07-25T21:38:00.000+05:302016-05-02T18:44:25.722+05:30STRAWBERRY MILK SHAKE WITH SABJA SEEDS/BASIL SEEDS<div dir="ltr" style="text-align: left;" trbidi="on">
Sabja seeds/black tulasi seeds/basil seeds has a cooling property and a must have during summer. Apart from cooling the body it also helps in metabolism and cutting the cholesterol level in our body. In India it is used in preparing Faloodas (a cold beverage made with milk, rose syrup, fruits, basil seeds and vermicelli). These tiny seeds are rich in anti oxidants, omega-3, minerals and fibre. It reduces food cravings, lowers blood pressure.<br />
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At home I add these to lemon juice or simply mix 2 tsp in a glass of water and consume. Here, I've added it to strawberry milkshake. <br />
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<a href="http://3.bp.blogspot.com/-mTby2SrtOt8/VbOyPJZL-WI/AAAAAAAAD_s/Qkc_zbD7ajw/s1600/1-IMG_6475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://3.bp.blogspot.com/-mTby2SrtOt8/VbOyPJZL-WI/AAAAAAAAD_s/Qkc_zbD7ajw/s400/1-IMG_6475.JPG" width="400" /></a></div>
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<h3 style="text-align: left;">
INGREDIENTS</h3>
<div>
Strawberry - 7</div>
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Milk - 1/2 cup</div>
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Water - 1/2 cup </div>
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Chia seeds - 1 tsp</div>
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Sugar as required</div>
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<h3 style="text-align: left;">
METHOD</h3>
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Wash and chop the strawberries into halves and puree it in a mixer with water and sugar. Then add milk and check for sugar. Pour it in a glass and add chia seeds, give it a light stir. Its ready to have!!<br />
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com2tag:blogger.com,1999:blog-4826220178563615032.post-91394069709259934472015-04-15T16:55:00.004+05:302016-05-02T18:45:15.405+05:30HOMEMADE COFFEE ICE CREAM - EGGLESS<div dir="ltr" style="text-align: left;" trbidi="on">
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Delicious homemade ice cream! I've already shared the recipe for basic vanilla bean and mango ice cream. This is for the coffee lovers. Mild and egg-less.<br />
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<a href="http://4.bp.blogspot.com/-3JW-oicy64M/VS5HwNTuSnI/AAAAAAAABuY/eIUOZGWEtXk/s1600/1-IMG_6483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="634" src="https://4.bp.blogspot.com/-3JW-oicy64M/VS5HwNTuSnI/AAAAAAAABuY/eIUOZGWEtXk/s1600/1-IMG_6483.JPG" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-ohMMrDZGgRU/VS5O3rIO_8I/AAAAAAAABuo/3Q5wKoWWHrs/s1600/1-Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-ohMMrDZGgRU/VS5O3rIO_8I/AAAAAAAABuo/3Q5wKoWWHrs/s1600/1-Image.jpg" width="640" /></a></div>
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<b><span style="font-family: "times" , "times new roman" , serif;">INGREDIENTS</span></b></h3>
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<span style="font-family: "times" , "times new roman" , serif;">Milk - 100 ml (cold)<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Amul cream – 1 liter<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Milkmaid – 400gms<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Instant coffee pwd - 1 small packet</span></div>
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<b><span style="font-family: "times" , "times new roman" , serif;">METHOD</span></b></h3>
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<span style="font-family: "times" , "times new roman" , serif;">Whip the fresh cream (750 ml) using a hand mixer until high peaks are formed. This will take about 15-20 mins. </span><span style="font-family: "times" , "times new roman" , serif;">Mix the coffee pwd with very little warm water and add it to the milk.</span><span style="font-family: "times" , "times new roman" , serif;">Take another bowl and add the milk, milkmaid, and give it a mix. . Now add the whipped cream to this mixture and stir using a spatula until all the ingredients are mixed well. Pour the contents in an airtight container and place it in a freezer. Take it out after an hour, add the remaining cream (250 ml) and beat it using a hand mixer in medium speed for about ten to fifteen minutes and place it back into the freezer. Let it set for about three hours and whip it again using a blender for 15 mins. Put it back into the freezer and let it set for 6 hrs before serving. It melts fast at room temperature so place it back into the freezer immediately after serving. Add chocolate chips or any topping of your choice and enjoy!!</span><br />
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<a href="http://2.bp.blogspot.com/-R721kgp0L38/VS5HrKrgkTI/AAAAAAAABuQ/X5xY4JEspSA/s1600/1-IMG_6482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-R721kgp0L38/VS5HrKrgkTI/AAAAAAAABuQ/X5xY4JEspSA/s1600/1-IMG_6482.JPG" width="397" /></a></div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com1tag:blogger.com,1999:blog-4826220178563615032.post-88887552690898747272015-04-15T16:31:00.001+05:302015-12-10T21:22:33.514+05:30CHETTINAD MUSHROOM GRAVY<div dir="ltr" style="text-align: left;" trbidi="on">
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A very spicy gravy that goes well with roti, dosa, idli and even hot ghee rice. The aroma of ground masala gives this dish a true chettinad touch. Do try this dish and I'm sure you'll love it.<br />
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<a href="http://3.bp.blogspot.com/-MiU9dHXBy0U/VS49EzlSSII/AAAAAAAABt4/SF4oUBa4arM/s1600/1-IMG_6645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-MiU9dHXBy0U/VS49EzlSSII/AAAAAAAABt4/SF4oUBa4arM/s1600/1-IMG_6645.JPG" width="640" /></a></div>
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INGREDIENTS</h3>
<div>
Mushroom - 200 gms</div>
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Onion - 1</div>
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Dry Red chili - 6</div>
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Green Chili - 1</div>
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Pepper - 1 tsp</div>
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Coriander seeds - 1 tbsp</div>
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Cumin seeds - 1 tsp</div>
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Garlic pods - 6</div>
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Ginger - a small piece</div>
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Fennel seeds - 1 tsp</div>
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Curry leaves - 4</div>
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Coconut milk - 1/4 cup</div>
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Salt</div>
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<a href="http://1.bp.blogspot.com/-Hj7lYGmILBo/VS49PJ83GDI/AAAAAAAABuA/iIeSFLXoWqA/s1600/1-IMG_6634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Hj7lYGmILBo/VS49PJ83GDI/AAAAAAAABuA/iIeSFLXoWqA/s1600/1-IMG_6634.JPG" width="320" /></a></div>
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METHOD</h3>
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Grind all the ingredients except mushroom, coconut milk and salt. Add little water and grind to make a paste. Clean and chop mushrooms. Heat oil in a kadai and add the ground paste. Cook in low heat till the raw smell goes, this should take about 5 mins. Now add the mushroom and salt. Give it a good mix ,add 1 cup water and cook in low flame for 15-20 mins stirring every 5 mins. Once the mushroom is cooked, add 1/4 cup coconut milk. Stir well and switch of the heat. Hot and spicy mushroom gravy is ready to serve. </div>
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<a href="http://3.bp.blogspot.com/-9rjOyteWGRA/VS48_fZnM6I/AAAAAAAABtw/Od8SAeSmJKM/s1600/1-IMG_6635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-9rjOyteWGRA/VS48_fZnM6I/AAAAAAAABtw/Od8SAeSmJKM/s1600/1-IMG_6635.JPG" width="640" /></a></div>
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Sarenya http://www.blogger.com/profile/17476907774901154336noreply@blogger.com2tag:blogger.com,1999:blog-4826220178563615032.post-86617596190299192812015-04-15T15:26:00.001+05:302015-12-10T21:23:07.013+05:30SNAKE GOURD RINGS<div dir="ltr" style="text-align: left;" trbidi="on">
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This is something different and easy to try with snake gourd. Apart from the boring and usual <i>podalanka poriyal,</i> podalanka or snake gourd can be used to make something interesting like this. Its similar to the <i>bajjis </i>we eat, so it can be prepared as an evening snack, served as a starter or even with a rice preparation. </div>
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<a href="http://4.bp.blogspot.com/-kVElr64B8D8/VS40oOKfo2I/AAAAAAAABtg/6xJJ0HL3Ksc/s1600/1-IMG_6507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-kVElr64B8D8/VS40oOKfo2I/AAAAAAAABtg/6xJJ0HL3Ksc/s1600/1-IMG_6507.JPG" width="640" /></a></div>
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INGREDIENTS</h3>
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Snake gourd - 2 (small size)</div>
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Gram flour - 1 cup</div>
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Rice flour - 1/2 cup</div>
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Chili pwd - 1 tsp (add more if you require)</div>
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Salt </div>
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<h3 style="text-align: left;">
METHOD</h3>
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Wash and wipe the snake gourd dry. Scrape the skin lightly and cut them into rings. Remove the pith from the rings and keep the chopped rings aside. Prepare a batter with gram flour, rice flour, chili pwd and salt with water. It should resemble dosa batter. Check for salt and chili pwd and add more if required. Now add chopped snake gourd into the batter. Heat oil in a kadai and fry them. Snake gourd rings are ready!! </div>
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<a href="http://2.bp.blogspot.com/-SobQjXUKrVw/VS4vgP38wyI/AAAAAAAABtQ/BMhNa6SsGSc/s1600/1-IMG_6506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-SobQjXUKrVw/VS4vgP38wyI/AAAAAAAABtQ/BMhNa6SsGSc/s1600/1-IMG_6506.JPG" width="400" /></a></div>
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