tag:blogger.com,1999:blog-88778332107861033462024-03-13T13:01:42.824-07:00Taste of MysoreLakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.comBlogger508125tag:blogger.com,1999:blog-8877833210786103346.post-85259482735075526922017-02-23T07:46:00.001-08:002017-02-23T07:46:17.766-08:00Kesuvina gadde Fry/ Taro frySometimes all you need is simple and satisfying food after a tiring day. Yummy rasam and rice takes away day's stress to much extent. I tried this simple fried & peppered Taro/Kesuvina gadde with rasam and it was a delectable combination. <br />
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Kesuvina gadde Fry <br />
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Ingredients :<br />
<br />
1. Taro root - 200g<br />
2. Salt <br />
3. Pepper<br />
4. Oil for deep frying <br />
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Method :<br />
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1. De-skin Taro root and steam it in pressure cooker for 15-20 mins. <br />
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<a href="https://2.bp.blogspot.com/-W-0qo0pcwcE/WK8CSu0TypI/AAAAAAAAF5U/nTWroz4cJJUnU8VQ6XSdEENeeVUBBEligCLcB/s1600/IMG_5659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-W-0qo0pcwcE/WK8CSu0TypI/AAAAAAAAF5U/nTWroz4cJJUnU8VQ6XSdEENeeVUBBEligCLcB/s320/IMG_5659.JPG" width="320" /></a></div>
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2. Blot the water away from the slices. Heat oil in a pan and deep fry till brown <br />
3. When warm, sprinkle salt and pepper. Toss it. Serve it with warm rice and hot <a href="http://www.tasteofmysore.com/2008/08/bele-saarumysore-rasamlentil-soup.html" target="_blank">rasam.</a> <br />
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<a href="https://1.bp.blogspot.com/-GXV8RxOTxXU/WK8C2UVmLjI/AAAAAAAAF5Y/ghL9Dw6f9JkxTQbk9CEFUNcVuRL0CfcLACEw/s1600/IMG_5667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-GXV8RxOTxXU/WK8C2UVmLjI/AAAAAAAAF5Y/ghL9Dw6f9JkxTQbk9CEFUNcVuRL0CfcLACEw/s400/IMG_5667.JPG" width="300" /></a></div>
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Enjoy a simple, yet hearty meal. </div>
Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-91315943040292918252016-11-17T08:21:00.002-08:002016-11-17T08:21:25.777-08:00Hunasekayi Thokku/ Chintakaya Pachadi <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-P166Czg3kv4/WC3Vygf6YjI/AAAAAAAAF4g/wGn-Lj05eA0uW0Y4DD28jtbNTrnZ7MC7ACLcB/s1600/IMG_5482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-P166Czg3kv4/WC3Vygf6YjI/AAAAAAAAF4g/wGn-Lj05eA0uW0Y4DD28jtbNTrnZ7MC7ACLcB/s400/IMG_5482.JPG" width="300" /></a></div>
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Hunase Thokku</div>
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Thokku roughly translates to 'coarse mixture'. If you have this coarse mixture in hand, it is easy to convert it into pickle or make any other dish from it. </div>
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Hunase thokku/ Raw tamarind thokku is yummy as a pickle. </div>
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A simple recipe :</div>
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Roughly chopped raw tamarind - 4 cups</div>
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Crystal Salt- 1 cup</div>
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Green Chilli- 100g</div>
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Turmeric - 1 tbsp.</div>
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Fenugreek seeds powder - little less than 1/4 cup</div>
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Asafoetida powder- 1 tbsp.</div>
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Method:</div>
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1. Select young tamarind. Mature tamarind has hard seed inside it which makes the pickle bitter. </div>
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2. Wash with several changes of water. Wipe it with dry cloth. Let it dry for 30 minutes. Follow same procedure with green chili.</div>
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3. Chop the tamarind into small pieces.</div>
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4. Grind fenugreek seeds into fine powder. Add tamarind, asafoetida, turmeric, green chilli and grind to coarse mixture. </div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/30915181572/in/dateposted-public/" title="collage_hunasethokku"><img alt="collage_hunasethokku" height="640" src="https://c5.staticflickr.com/6/5630/30915181572_d476045b46_c.jpg" width="640" /></a><br />
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Store in a dry bottle. <br />
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Serving Tip: <br />
Before serving, grind the coarse mixture to little smooth paste. Add seasoning to it (oggarane). <br />
Serve it with regular meal. A spoonful of thokku with ghee on hot rice is yumm to eat. <br />
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Enjoy!<br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-25450249406476631132016-05-05T04:31:00.000-07:002016-05-05T04:31:39.928-07:00Belada Hannu Halwa- Woodapple Halwa <div style="text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/26795724776/in/dateposted-public/" title="IMG_4595_save"><img alt="IMG_4595_save" height="500" src="https://farm8.staticflickr.com/7426/26795724776_163c46d46a.jpg" width="458" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
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Belada Hannu is abundantly available in summers. As children, we ate them outside school just by sprinkling salt and chili powder. It tasted yumm! Tangy and Sweet with salt and chili ...a taste to remember! Ripe fruits are mixed with jaggery to make <a href="http://www.tasteofmysore.com/2013/09/belada-hannina-panaka-wood-apple-juice.html" target="_blank">panaka</a> or to make halwa. Here is a simple halwa recipe :</div>
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<b>Ingredients</b></div>
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<b><br /></b></div>
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Wood Apple Pulp - From 3 big fruits </div>
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Jaggery (Bella or Palm Sugar)- 250g</div>
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Cardamom Powder- a pinch</div>
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Salt- a pinch</div>
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Ghee- 1 tsp</div>
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<b>Method:</b></div>
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1. Break open wood apple with a hammer. Scoop out the pulp.</div>
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2. Powder jaggery and mix with the pulp. Add a pinch of salt too. Leave it aside for 30 mins.</div>
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3. Grind this mixture into smooth paste.</div>
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4. In a non stick pan, take this ground paste and heat on medium flame. Keep mixing until the mixture comes together like a ball. Add cardamom powder and ghee and mix well. Switch off the stove and let it cool.</div>
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5. Enjoy halwa when it is cool. Tasty and tangy! </div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/26795724776/in/dateposted-public/" title="IMG_4595_save"><img alt="IMG_4595_save" height="500" src="https://farm8.staticflickr.com/7426/26795724776_163c46d46a.jpg" width="458" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-56065887622543671462016-04-19T05:48:00.000-07:002016-04-19T05:48:03.794-07:00Fig, Banana and Sapota Milkshake<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/26496279136/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="mLS"><img alt="mLS" height="800" src="https://farm2.staticflickr.com/1626/26496279136_4c713cd602_c.jpg" width="618" /></a></div>
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<strong>Ingredients:</strong><br />
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Figs-6<br />
Banana-2<br />
Sapota-1<br />
Boost Powder-1Tbsp<br />
Sugar-2Tbsp<br />
Ice Cubes-10<br />
Milk-50 ml<br />
Vanilla Ice cream-1 big scoop<br />
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<strong>Method:</strong><br />
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Add all ingredients except vanilla ice cream and blend in juicer or mixer grinder. Pour into tall glasses.<br />
Top it with Vanilla Ice cream and serve chilled. <br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-23748270353629836492016-03-03T18:42:00.004-08:002016-03-03T20:55:07.135-08:00Macaroni Puliyogare<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/25460526246/in/dateposted-public/" title="IMG_2035_MP"><img alt="IMG_2035_MP" height="599" src="https://farm2.staticflickr.com/1611/25460526246_55524fc7e0_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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This is a recipe which comes handy on a busy morning. Easy and quick too.<br />
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<i><b>Macaroni Puliyogare - Serves 3 adults </b></i><br />
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Ingredients :<br />
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Macaroni - 250g<br />
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Puliyogare Powder of your choice<br />
Oil - 1Tbsp<br />
Peanuts<br />
Salt<br />
Water to cook Macaroni.<br />
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<b>Method:</b><br />
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Cook macaroni <a href="https://en.wikipedia.org/wiki/Al_dente" target="_blank">Al dente</a> with salt and a few drops of oil and enough water.<br />
Drain water. Pour in cold or normal temp water and drain water again. This stops macaroni from cooking further.<br />
Heat oil in a pan. Add peanuts and fry till its crisp. Add 2 tbsp of puliyogare powder and enough salt. Switch off the stove. Mix the powder and oil. Add in cooked macaroni and mix well.<br />
Ready to eat.. Garnish with coriander leaves if you have .. Serve or pack in lunch box. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/25486641145/in/dateposted-public/" title="IMG_2037_MP"><img alt="IMG_2037_MP" height="640" src="https://farm2.staticflickr.com/1441/25486641145_0585e7104c_z.jpg" width="581" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-14186650555736496372016-01-07T23:25:00.002-08:002016-01-07T23:26:38.546-08:00Bhindi Masala / Shahi Bhindi<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/24137240702/in/dateposted-public/" title="Bhindi Masla"><img alt="Bhindi Masla" height="427" src="https://farm2.staticflickr.com/1460/24137240702_420b50b956_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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Continue Reading..<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Bhindi Masala /Shahi Bhindi</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We love Bhindi or Bendekayi. Here is a delectable Bhindi Masala, restaurant style...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Bhindi/ Bendekayi - approx half a kilo </span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Onion - 2 Large</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Tomato - 1 Large</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Red Chilli Powder - 1 tsp</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Turmeric Powder - 1/2 tsp</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" />Kitchen King Masala<span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"> - 1 tsp (you use substitute with garam masala)</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Kasoori Methi - 1/2 tbsp</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Salt - To Taste</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Oil - 3 tbsp</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Cumin Seeds/Jeera - 1 tsp</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" />Ginger-Garlic Paste<span style="background-color: white; font-size: 15.4px; line-height: 21.56px;"> - 1/2 tsp</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Water - as needed to thin the gravy</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sugar- a pinch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt<br style="background-color: white;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Coriander leaves - 2 tbsp for garnishing</span></span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Grind to fine paste:</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Whole Cashew nuts - 15</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">White Sesame Seeds - 1 tbsp</span><br style="background-color: white; font-size: 15.4px; line-height: 21.56px;" /><span style="background-color: white; font-size: 15.4px; line-height: 21.56px;">Fennel Seeds - 1 tsp</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Soak Cashewnuts for 20 mins in warm water. Grind to smooth paste with little water along with sesame seeds and fennel seeds. Keep it aside. </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/with/23949719610/" title="Collage_BhindiMasala"><img alt="Collage_BhindiMasala" height="360" src="https://farm2.staticflickr.com/1679/23949719610_82c3eb4e55_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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2. Clean, wipe and cut bendekayi/bhindi into 2" pieces. Fry it with little oil till gooeyness reduces. Keep it aside.<br />
3. Add remaining oil to the pan and throw in cumin seeds. When seeds splutter, add onion and ginger garlic paste. Stir and fry till raw smell of ginger and garlic reduces and onions are soft.<br />
4. Add dry masalas- turmeric, redchili powder, kitchen king masala and salt. Mix and add tomatoes. These dry masala should not burn. Sprinkle some water if pan to too hot. I recommend using Kitchen King Masala as it adds a good flavor to the recipe. At this stage you can add a pinch of chaat masala too. Really a pinch and not more. Stir and fry till tomatoes are soft and masalas exude oil. Time to add fried bhindi/okra pieces and ground cashew paste. Mix well.<br />
5. Thin the curry by adding water at this time. Add salt and mix. Bring the mixture to boil. Add a pinch of sugar at this stage and kasoori methi. Give a quick stir and reduce the flame and continue to boil for 1-2 mins. Switch off the stove and let the curry cool for 5 mins before you serve.<br />
6. Garnish with chopped coriander and onion rings before you serve with Roti, Naan or Chapathi.<br />
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Enjoy!!!<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/24137240702/in/dateposted-public/" title="Bhindi Masla"><img alt="Bhindi Masla" height="427" src="https://farm2.staticflickr.com/1460/24137240702_420b50b956_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-41118210967863820272015-11-16T23:00:00.000-08:002015-11-16T23:00:34.292-08:00Methi Matar Malai ~ Flavorful and Simple Dish <div style="text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/22662823247/in/dateposted-public/" title="MM_IMG_9096"><img alt="MM_IMG_9096" height="640" src="https://farm1.staticflickr.com/629/22662823247_eb936609d3_z.jpg" width="528" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
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A flavorful and simple dish for winter months when Methi is going to be abundantly available. </div>
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<b>Ingredients</b> :</div>
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<div style="text-align: left;">
Methi : 2 Big bunches of methi. Leaves separated from stem. Pluck 3 leaves corner</div>
<div style="text-align: left;">
Matar (Hasi Batani/ Fresh Peas): 2 handfuls</div>
<div style="text-align: left;">
Milk: 1/2 cup</div>
<div style="text-align: left;">
Garam Masala: 1/2 tsp</div>
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Turmeric : A big pinch</div>
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Kasoori Methi : 2 big pinches</div>
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Salt</div>
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Sugar(a pinch)</div>
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Oil for frying : 2 tsp</div>
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Jeera (Cumin) : 1/2 tsp</div>
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<b>To fry and grind</b>:</div>
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<div style="text-align: left;">
Medium sized onion : 1</div>
<div style="text-align: left;">
Green Chilies: 2-3</div>
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Ginger: 1/2 inch</div>
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Cloves: 2</div>
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Pre-Soaked Cashews: 8</div>
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Cardamom: few grains or a pinch of powder</div>
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<b>Method</b>: </div>
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1. Separate methi leaves from stem. Wash and drain.</div>
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2. Thaw peas if you are using frozen peas. If you are using fresh peas, shell them. Wash peas and drain. </div>
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3. Soak cashews for 10-15 minutes before you grind. Soak them in warm water. </div>
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4. Chop onions roughly. Cut green chilies into big pieces. Roughly cut ginger. </div>
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5. Add 1/2 tsp oil to frying pan. Fry onions, chilies, cardamom, cloves, and ginger till onions are translucent. Add soaked cashews and grind to smooth paste using water.</div>
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7. Add remaining oil to the pan. Throw in cumin seeds. When cumin starts turning brown, add ground paste and fry for 2 seconds. Next add Methi leaves and green peas. Mix well. Add turmeric, garam masala and salt. Fry for 2 more minutes. Sprinkle kasoori methi.<br />
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8. Add milk, fresh cream and sugar. Cook on low flame for 4 minutes. Check salt and adjust if needed. Serve hot with parathas or pooris.<br />
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Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-33469985584693918542015-10-12T21:29:00.001-07:002015-10-12T21:30:24.052-07:00Navaratri Pooja Vidhana<div class="separator" style="clear: both; text-align: center;">
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Wishing everyone a very happy Sharad Navaratri -2015</div>
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1. Place a kalasha - fill water in a pot. Add turmeric, vermillion, a coin, few grains of yellow rice (akshate). Keep a dot of turmeric and vermillion on kalsha. Place two betel leaves inside the kalasha. </div>
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2. Keep this kalasha on a platform which has been cleaned. Draw a 8 petaled open lotus on this cleaned surfaced before placing the kalasha. </div>
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3. If chamundeshwari photo or any durga goddess photo is at home, you can place it for prayers.</div>
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4. Additionally I have placed Srichakra for prayers. It is auspicious to pray to Srichakra which houses all gods in it. </div>
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5. Ganesha idol is placed in front as he is the one who will be prayed first. </div>
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6. I have also placed Sarawati and Durga idols in the altar which I had at home. </div>
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7. Light the lamp and offer prayers. Offer prayers as per your ability for 9 days. </div>
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8. On the 10th day, this kalasha will be removed. </div>
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<a href="http://4.bp.blogspot.com/-FXMJlhmMdG4/VhyGSRfscuI/AAAAAAAAF0U/8mziL0KdV-k/s1600/navaratri2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-FXMJlhmMdG4/VhyGSRfscuI/AAAAAAAAF0U/8mziL0KdV-k/s640/navaratri2.jpg" width="480" /></a></div>
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A closer view : </div>
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<a href="http://4.bp.blogspot.com/-PPXT8aN2ue0/VhyGVN4Q4JI/AAAAAAAAF0c/S6Co0wrnIlY/s1600/navaratri1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-PPXT8aN2ue0/VhyGVN4Q4JI/AAAAAAAAF0c/S6Co0wrnIlY/s640/navaratri1.jpg" width="480" /></a></div>
<br />Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-77325871946529574832015-10-07T02:54:00.000-07:002015-10-07T02:54:31.609-07:00Bonda Soup <a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/22003888292/in/dateposted-public/" title="BS-Collage"><img alt="BS-Collage" height="360" src="https://farm1.staticflickr.com/569/22003888292_f1a591f1c0_b.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<b>Bonda Soup</b><br />
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Recipe For Bonda: You can follow <a href="http://www.tasteofmysore.com/2008/08/idli-vade-sambar-i-v-s.html" target="_blank">Uddina Vada</a> Recipe (click on the word Uddin Vada for the recipe link)<br />
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Quick Summarisation of <b>Bonda recipe</b>: Soak 1 cup of Urid Dal or Uddinbele as we say in Kannada for 2-3 hours. Grind it to smooth paste by adding enough salt and less water. You can choose to add chopped ginger, coriander leaves and curry leaves to the batter. Take a spoonful of batter and make balls. Slide these balls into hot oil and fry till golden brown. Bonda is ready!<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/22003888272/in/dateposted-public/" title="BondaSoup"><img alt="BondaSoup" height="640" src="https://farm6.staticflickr.com/5677/22003888272_42fab1068a_b.jpg" width="471" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<b>For Soup</b> :<br />
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Hesarubele or deskinned Moong Dal - 1/2 cup<br />
Water to cook<br />
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For Oggarane / Seasoning<br />
Oil - 1 tsp<br />
Mustard - few grains<br />
Jeera- 2 tsp<br />
Green Chilies- 2 -3<br />
Curry Leaves<br />
Turmeric<br />
Lemon Juice - 1 Tbsp<br />
Salt<br />
Coriander Leaves chopped - 1 Tbsp<br />
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<b>Method</b>:<br />
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1. Pressure cook moondal with enough water and a pinch of turmeric.<br />
2. Heat oil in a pan/kadhai. Add mustard seeds and Jeera. When jeera starts turning red, add chilies, curry leaves and a pinch of turmeric. Mix well. Add in cooked dal and enough water to dilute it to a soupy consistency.<br />
3. Add salt and bring to boil. Switch off the stove and allow it cool for 5-6 mins. Add in lemon juice and coriander leaves. Mix well and taste. Adjust the flavors.<br />
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<b>Serving</b>:<br />
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Place hot soup in a serving bowl and gently drop a Bonda into it and serve with love.<br />
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<br />Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-51176679449107729772015-08-04T02:17:00.002-07:002015-08-04T02:17:56.706-07:00Sprouting Ragi & Sprouted Ragi Flour<i>"Sprouted ragi develops vitamin C in the process of sprouting, therefore the iron in ragi becomes more bioavailable when consumed as sprouted ragi flour or ragi malt."</i><a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/20093430190/in/dateposted-public/" title="ragiflour"><img alt="ragiflour" height="480" src="https://farm1.staticflickr.com/340/20093430190_192359863d_b.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<span style="font-family: Verdana, sans-serif;"><a class="vcontentshlink" href="http://www.medindia.net/alternativemedicine/ayurvedaanddiet/Noodles/finger_millet_noodles.asp" style="font-weight: 600; line-height: 14px; text-decoration: none;" target="_blank">Finger millet</a><span style="background-color: white; line-height: 14px;"> contains important </span>amino acids<span style="background-color: white; line-height: 14px;"> viz., isoleucine, leucine, methionine and phenyl alanine which are not present in other starchy meals.</span></span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 14px;">It has the highest amount of calcium (344 mg %) and potassium (408 mg %). Ragi is a </span><span style="background-color: white; font-family: Verdana, sans-serif;">great</span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 14px;"> source of iron making it beneficial for individuals with low hemoglobin levels. </span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-size: 14px; line-height: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-size: 14px; line-height: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">Millets also contains B vitamins, especially niacin, B6 and folic acid. Some of the health benefits of ragi are attributed to its polyphenol and dietary fiber contents. Due to its high content of polyphenols and dietary fiber ragi exhibits anti-diabetic and antioxidant and antimicrobial properties; it protects against tumors and atherosclerosis (narrowing and hardening of blood vessels). Being low in fat and gluten free, ragi is easy to digest. It is therefore, given as first foods to babies in the form of </span><i style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: OpenSans; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">ragi </i><i style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: OpenSans; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">porridge</i><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: OpenSans; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: OpenSans; font-weight: 800; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-size: 14px; line-height: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: OpenSans; font-weight: 800; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ragi in anemia</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: OpenSans; font-weight: 800; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">:</span><span style="background-color: white;"> Ragi is an excellent plant source of natural Iron. Its consumption helps in </span>Anemia<span style="background-color: white;">. Vitamin C increases iron absorption. <u>Sprouted ragi develops vitamin C in the process of sprouting, therefore the iron in ragi becomes more bioavailable when consumed as sprouted ragi flour or ragi malt.</u></span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: OpenSans; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /><b><i><u>How to Sprout Ragi :</u></i></b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-size: 14px; line-height: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-size: 14px; line-height: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><b>Step 1:</b> Clean Ragi grains in water untill water runs clean.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-size: 14px; line-height: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><b>Step 2:</b> Drain water and spread ragi grains on a thin cloth.</span> Bring the edges of the towel and tie the grains loosely with the cloth.</span><br />
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Step 3</b>: Place the cloth back in the colander. Keep a bowl to hold this colander. Place this in a dark place for 24-48 hours depending on the humidity or climatic conditions. In summer, 12-18 hours is enough.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/20273085232/in/dateposted-public/" title="EIMG_0941"><img alt="EIMG_0941" height="640" src="https://farm1.staticflickr.com/325/20273085232_640e5756e8_b.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<span style="font-family: Verdana, sans-serif;"><b>Step 4</b>: You can see ragi sprouts by end of 24-48 hours. Spread the cloth or transfer the sprouted grains to new cloth and spread the grains. Make sure the cloth is dry. Let the sprouted grains dry well. Powder it in a mill or in mixer grinder. Filter the ground powder in a muslin cloth. Resulting filtered powder is good for <b>making porridge for babies</b>. </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/20281423235/in/dateposted-public/" title="Sproutcollage"><img alt="Sproutcollage" height="480" src="https://farm4.staticflickr.com/3690/20281423235_eefa4e9dc9_b.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<span style="font-family: Verdana, sans-serif;"><b>Step 5: </b>Choose a recipe from this blog and make yummy dishes out of the Ragi flour you made :)</span><br />
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<b><a href="http://www.tasteofmysore.com/2015/01/ragi-dosa-and-javalikayi-sagu-combo.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Ragi Dose </span></a></b><br />
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<b><a href="http://www.tasteofmysore.com/2014/07/ragi-mudde.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Ragi Mudde</span></a></b><br />
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<b><a href="http://www.tasteofmysore.com/2013/12/eggless-ragi-cookies.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Ragi Cookies</span></a></b><br />
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<b><a href="http://www.tasteofmysore.com/2009/07/ragi-soup-with-vegetables-finger-millet.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Ragi Soup with Veggies</span></a></b><br />
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<b><a href="http://www.tasteofmysore.com/2008/10/ragi-idli-for-tried-and-tasted-and-no.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Ragi Idli</span></a></b><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/19659360394/in/dateposted-public/" title="Ragidishes"><img alt="Ragidishes" height="342" src="https://farm1.staticflickr.com/408/19659360394_8e11c71a47_b.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-18661105179313356342015-07-25T06:24:00.000-07:002015-07-25T06:29:44.595-07:00Ragi Hurihittu/ Ragi Pelala Pindi/ Popcorned Ragi Flour<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/19808981579/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em; text-align: center;" title="IMG_1034_e"><img alt="IMG_1034_e" height="640" src="https://farm1.staticflickr.com/461/19808981579_fb1bff81af_b.jpg" width="529" /></a></div>
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Ragi Huirhittu or Pelapindi(in telugu) is one of the healthiest foods. The simple porridge that we make out of this flour is yummy and keeps your hunger pangs at bay for 2-3 hours. The porridge is good for babies to Adults. My children started their solid food with this porridge. I will be blogging few recipes from this flour in upcoming posts. This post will be dedicated to the making of this flour. </div>
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Healthy foods are simple to make too. Let me walk you through the simple steps. </div>
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<b>Step 1</b> : Wash Ragi untill water runs clean. Soak Ragi in water or Buttermilk for an hour or two. Drain water and spread it on a clean towel for 5 mins. </div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/57855529@N07/19808981719/in/dateposted-public/" title="hurihittu collage"><img alt="hurihittu collage" height="480" src="https://farm1.staticflickr.com/424/19808981719_cebf2db43f_b.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<b>Step 2. </b>Take 1-2 spoons of wet Ragi on a hot pan and fry till Ragi pops like popcorn. It takes approximately 40-50sec for the Ragi to start popping. Watch the video below. Once Ragi pops, transfer to a plate. Let it cool.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/JNWY4rKJV6M" width="560"></iframe><br />
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<b>Step 3: </b>Powder Ragi in your coffee grinder or mixer grinder. Store this flour in an airtight container.<br />
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Ragi Hurihittu made with soaking ragi in buttermilk lends darker color to Ragi when fried compared to Ragi soaked in water. <br />
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-27264444274906416402015-06-03T22:18:00.000-07:002015-06-03T22:18:39.893-07:00Mango Mastani<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/18444240015" title="IMG_9310e by vasurag1993, on Flickr"><img alt="IMG_9310e" height="640" src="https://c1.staticflickr.com/9/8886/18444240015_f97ec40886_z.jpg" width="524" /></a></div>
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<b>Mango Mastani</b></div>
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A summer cooler for you ..</div>
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<b>Ingredients :</b></div>
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Mango: 2 (peeled and cubed)</div>
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Sugar : 1 Tbsp (adjust as per your need)</div>
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Chopped Nuts (Cashews, Almonds and Pistachio): Few (Toast them lightly)</div>
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Ice Cream of your Choice</div>
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Ice Cubes</div>
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Water</div>
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Chilled Glasses</div>
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<a href="https://www.flickr.com/photos/57855529@N07/18444242015" title="collage_Mangomastani by vasurag1993, on Flickr"><img alt="collage_Mangomastani" height="640" src="https://c1.staticflickr.com/9/8789/18444242015_caa61e956b_z.jpg" width="640" /></a><br />
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Method:<br />
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Peel Mango and cube them. Reserve few pieces for garnishing.<br />
Grind mango with sugar and ice cubes or chilled water.<br />
Pour the juice into tall glasses. Garnish with nuts, mango pieces and serve.<br />
You can simply serve by garnishing with saffron too!<br />
Njoi..<br />
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<a href="https://www.flickr.com/photos/57855529@N07/18256414388" title="IMG_9197e by vasurag1993, on Flickr"><img alt="IMG_9197e" height="640" src="https://c1.staticflickr.com/9/8775/18256414388_7cb525e954_z.jpg" width="548" /></a></div>
Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-67000447066476823342015-06-02T23:00:00.003-07:002015-06-02T23:00:40.080-07:00Stuffed Plantains/Raw Banana ~ Stuffed Baalekayi<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/17788813933" title="IMG_9103e by vasurag1993, on Flickr"><img alt="IMG_9103e" src="https://c1.staticflickr.com/1/482/17788813933_6d344a5649_z.jpg" /></a></div>
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It was yummy making this stuffed baalekayi. Try it to know it better. </div>
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Recipe inspirations from Monsoon Spice & Sattva. </div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients :</span></b></div>
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Raw Banana (Baalekayi) - 4 (Rinsed and Washed thoroughly)</div>
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Boiled Water - 2 cups</div>
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<u><i><b>For Stuffing:</b></i></u></div>
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Peanuts - 1/4 cup</div>
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Kadale Hittu or Chickpea flour - 2 tsp (sifted)</div>
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Hing - a big pinch</div>
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Jeera - 1 tsp</div>
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Coriander Powder - 2-4 tsp</div>
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Turmeric Powder - 1/2 tsp</div>
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Coriander leaves - 1 small bunch (washed and chopped)</div>
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Oil- 2 tbsp </div>
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Salt- 11/4 tsp </div>
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Ginger - 2 inch piece (peeled and sliced)</div>
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Green Chilies - 5-8 (washed and cut into small pieces.</div>
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Garlic Cloves - 2</div>
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Ready for the procedure to make it? Let's start..</div>
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1. Pound ginger, green chili and garlic in a pestle and mortar or grind it in a mixer grinder. Add a pinch of salt to it. Keep it aside.</div>
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2. Powder peanuts in a mixer to make it into coarse powder. </div>
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3. Take all these ingredients in a mixing bowl. </div>
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<a href="https://www.flickr.com/photos/57855529@N07/18411128771" title="IMG_9050_stuffing by vasurag1993, on Flickr"><img alt="IMG_9050_stuffing" height="640" src="https://c1.staticflickr.com/9/8876/18411128771_4b70bbb7e6_z.jpg" width="524" /></a><br />
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4. Add 2 Tbsp of oil and mix well.<br />
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<a href="https://www.flickr.com/photos/57855529@N07/18411127611" title="IMG_9066_mix by vasurag1993, on Flickr"><img alt="IMG_9066_mix" height="640" src="https://c1.staticflickr.com/9/8829/18411127611_442241665f_z.jpg" width="513" /></a><br />
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5. Wash the green banana thoroughly. This is important because the recipe calls for using banana without peeling it. Cut 1 green banana into 5 pieces. Cut a cross on these pieces by running the knife to 3/4 inch deep. Take care not to cut through them. Stuff the filling in between the slits. Let it marinate for 5-10 mins.<br />
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<a href="https://www.flickr.com/photos/57855529@N07/18221755390" title="collage_stuffed banana by vasurag1993, on Flickr"><img alt="collage_stuffed banana" height="640" src="https://c4.staticflickr.com/8/7737/18221755390_b8d8527f24_z.jpg" width="640" /></a><br />
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6. Arrange these stuffed plantains in a wide mouthed non-stick pan and sprinkle oil around them and cook for 2 mins with lid closed on high flame. Now add remaining peanut mixture, 2 cups of boiling water, cover and cook for next 5 - 10mins mins on sim flame. Flip the plantains in between so that they are cooked uniformly.<br />
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<a href="https://www.flickr.com/photos/57855529@N07/17788812743" title="collage_bananafry by vasurag1993, on Flickr"><img alt="collage_bananafry" height="320" src="https://c4.staticflickr.com/8/7745/17788812743_bc83f3ce30_z.jpg" width="640" /></a><br />
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7. Add little more water if you think it is getting dry. You can check if the bananas are cooked by inserting a knife or tooth pick inside. If the fork/knife or tooth pick gets inside easily it means bananas are cooked. Also you can see the skin getting separated from the core when bananas are cooked well.<br />
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8. Once plantains are cooked switch off the stove and serve with Rice or Chapathi. We had ours with Khichd, Chapathi and Methi Matar Malai.<br />
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<a href="http://2.bp.blogspot.com/-rohvGMq-XSg/VW6XajINpuI/AAAAAAAAFyk/yHx53K-ygg0/s1600/IMG_9109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-rohvGMq-XSg/VW6XajINpuI/AAAAAAAAFyk/yHx53K-ygg0/s640/IMG_9109.JPG" width="480" /></a></div>
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<br />Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-30188966477224115752015-05-26T21:38:00.000-07:002015-05-26T21:38:42.303-07:00Badam Puri ~ Almond Puri ~ Lavanga Latika<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/17958081000" title="Badam Puri by vasurag1993, on Flickr"><img alt="Badam Puri" height="640" src="https://c4.staticflickr.com/8/7784/17958081000_1b5fdc51d7_z.jpg" width="480" /></a></div>
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15 years of wedded life ....I calculated again, yes it is indeed 15! So much happened in these years and yet it feels like time went like Zooooom.. 8 years ago I started writing this blog on same auspicious day after my memory failed to capture all ingredients of my recipes in the exact amount. Brain feels better now after off loading all those things onto this blog. There are many more recipes to blog probably.. a mere 500 seems like 'only 500?' as I still scratch my head standing in front the grocery cabinet early in the morning thinking what to make. And every time I think, this is insane..even after having 500 recipes I don't seem to have enough ! I think it's human nature to have more just like our cola ad 'yeh dil maange more'.. </div>
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We decided to move house on this auspicious wedding day. Even after a week now I still have not got over with sorting things. So is life I guess..by the time I comfortably settle in..I might get an announcement to move again!!! Life is full of surprises :) </div>
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After a week of completing this 'wedding day' thing, I decided to try Badam Puri as it was served during my wedding day (as I faintly remember). It was my mom's favorite sweet. She used to call it Lavanga latika. Nice name..I thought always. Here is how I made it. Recipe Courtesy <a href="http://udupi-recipes.com/2014/10/badam-puri-badam-puri-recipe-diwali-sweet.html" target="_blank">Udupi Recipes</a> </div>
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<b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Badam Puri<o:p></o:p></span></b></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Serves
: 5 Adults Category/Cuisine:
Festival/Wedding/Sweet/ Karnataka <o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></i></div>
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<b><span style="font-family: "Candara","sans-serif"; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Ingredients: <o:p></o:p></span></b></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup : Maida
(Plain Flour)<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup : Rice Flour<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">25 : Almonds<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ cup : Ghee
(clarified butter)<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup: Milk<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cooking Oil for
deep frying (I use Rice Bran Oil)<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> 1 cup : Granulated Sugar<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> 4 no.
: Cardamom<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup: Plain Water<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cloves: Few<o:p></o:p></span></div>
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<b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Method</span></b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> : <b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0.0001pt 31.5pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-fareast-font-family: Candara;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Soak Almonds for 2
hours. Deskin almonds and grind to fine paste using milk. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 31.5pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-fareast-font-family: Candara;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mix almond paste,
maida, and rice flour well. Add milk if mixing becomes difficult. Knead the
dough well and rest it for min 2 hours. Coat the dough with little ghee while
you rest the dough.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 31.5pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-fareast-font-family: Candara;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">While dough is
resting, prepare sugar syrup. Mix sugar and water (1:1 ratio) and bring to
boil. When sugar syrup starts to thicken switch off the stove and add
cardamom powder. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 31.5pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-fareast-font-family: Candara;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Pinch little dough
and roll them into think circles. Apply ghee on it. Fold it into half to make
a semi-circle. Apply ghee again and fold into half which makes a triangle
now. You can insert a clove in the center now. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 31.5pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-fareast-font-family: Candara;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Deep fry in cooking
oil till it is golden brown. We like it crisp so I fried it a little more
than usual. Dip in sugar syrup for 1 min. Remove and serve. <o:p></o:p></span></div>
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<a href="https://www.flickr.com/photos/57855529@N07/17958081000" title="Badam Puri by vasurag1993, on Flickr"><img alt="Badam Puri" height="640" src="https://c4.staticflickr.com/8/7784/17958081000_1b5fdc51d7_z.jpg" width="480" /></a></div>
Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-24665153625109678692015-05-03T21:36:00.001-07:002015-07-26T19:55:42.219-07:00Palya Bun / Eggless Bun / Stuffed Masala Buns recipe<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/17175459740" title="IMG_8029 by vasurag1993, on Flickr"><img alt="IMG_8029" height="640" src="https://farm8.staticflickr.com/7730/17175459740_8be40fa398_z.jpg" width="480" /></a></div>
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<b>Palya Bun (Egg less)/ Stuffed Masala Buns Recipe (Makes 6 Buns)</b></div>
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All measurements to be done with standard measurement cups/Tbsp. Baking is different from Cooking. In cooking approx measurements can be used but in Baking one needs to measure exactly to get desired result. </div>
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<b>For Buns:</b></div>
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Maida - 1.5 cups </div>
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Instant Yeast- 3/4 Tbsp</div>
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Warm Milk- 1/4 cup</div>
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Water- 1/4 cup</div>
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Sugar- 1 Tbsp</div>
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Salt- 3/4 tsp</div>
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Water- 1/4 cup<br />
Canola Oil <b>or </b>Sunflower Oil <b>or</b> Olive oil-<b>3 Tbsp</b> (Use oil whichever you use for cooking at home)</div>
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<b>For Stuffing: </b></div>
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Potato: 2 small</div>
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Onion: 1 small</div>
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Frozen or Fresh peas: a handful</div>
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Green Chili: 5</div>
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Curry leaves: few</div>
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Garam Masala: a pinch (optional, I don't use it)</div>
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Oil</div>
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Mustard, urid dal and chana dal, cashews, turmeric for oggarane (tempering)</div>
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Salt</div>
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<b>For Stuffing:</b></div>
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1. Start with stuffing preparation. Cook Potato in pressure cooker. Cool, peel and mash potatoes. If using frozen peas put them in with potatoes for cooking. </div>
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2. Heat oil and add mustard, dals and cashews. When dals brown add in chili, onion and fry till onions are soft. I prefer cutting onions into cubes and chili slit length wise.Add turmeric and mix well. </div>
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3. Add in curry leaves, salt and mashed potatoes. You can cut curry leaves into small pieces so it gets mixed easily. Drain peas from water and add them too. Mix well and warm it. Switch off the stove and keep it aside to cool. </div>
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<b>For Buns :</b></div>
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<b>1. </b>Measure 1.5 cups of plain flour or maida into a bowl. Add in salt and mix well.</div>
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2. Add sugar to warm milk and stir well to combine. Mix 3/4 Tbsp of instant yeast to milk and mix. Leave this mixture for 2-5 mins for it to froth well. </div>
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3. Dig a well in the center of the plain flour heap. Measure oil, water and pour in the well. Pour in Yeast mixture and slowly mix the flour from sides to make a dough. This dough looks like chapathi dough . Cover and keep the dough for 30-40 mins for it to rise. Use a damp cloth to cover the bowl or just use cling film. Dough doubles in quantity. </div>
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4. After 40 mins, oil your hands (olive oil) and pinch 6 portions of the dough. </div>
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5. Flatten each dough into 2" circle. Place a spoon full of filling and pull the dough from all sides to close it. Finish this with all 6 buns. </div>
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6. Line a baking tray with baking paper. Line all the 6 buns into the tray and cover with damp cloth or cling film for another 10 mins or until your oven is preheated. </div>
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7. Preheat the oven to 190 C. Bake these buns for 15 mins or till golden. Cool them on racks for 10 mins. Coat the surface of the buns with butter when it is hot. Serve warm with Coffee or Chai. </div>
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<a href="https://www.flickr.com/photos/57855529@N07/17155570367" title="IMG_8027 by vasurag1993, on Flickr"><img alt="IMG_8027" height="640" src="https://farm8.staticflickr.com/7685/17155570367_ab06af4c6f_z.jpg" width="631" /></a></div>
Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-65087098038886387472015-04-26T20:00:00.001-07:002015-04-26T20:00:58.371-07:00Heerekayi Chutny/ Ridge Gourd Chutny <div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/16661990674" title="IMG_7786 by vasurag1993, on Flickr"><img alt="IMG_7786" height="640" src="https://farm8.staticflickr.com/7702/16661990674_7af41a7882_z.jpg" width="586" /></a>
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<b>Heerekayi Chutney/ Beerakaya Pachadi </b></div>
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<b><br /></b></div>
<div style="text-align: left;">
The recipe is inspired by Vah Chef, Cook Book "Cooking at home with Pedatha" and a restaurant where we had lunch recently. After all these yummy encounters sis in law on skype says "beerekayi chutney sooperagi irutte attige" ..ok needless to say that I wanted to try it then n there.. :D . It was good. Please try to know. </div>
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<b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heerekayi Chutny<o:p></o:p></span></b></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Preparation time : 20min </span></i><i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> Cooking Time: 15mins </span></i><i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Total Time Taken : 35mins Serves : 5 people <o:p></o:p></span></i></div>
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<b><span style="font-family: "Candara","sans-serif"; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Ingredients: <o:p></o:p></span></b></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heerekayi
(Ridge Gourd): 1 medium sized<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Onion
: 1 small<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Tomato
: 1 small<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Peanuts:
2 Tbsp<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Turmeric:
a big pinch<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Green
Chili: 8-10<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Tamarind:
2” piece<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Jeera:
1 Tsp<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Oil:
for frying<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Dry
Red Chili: 1 for seasoning<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Salt<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <b><o:p></o:p></b></span></div>
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<b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Method</span></b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> : <b><o:p></o:p></b></span></div>
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<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Clean and remove
ridge from Ridge Gourd. Do not peel the vegetable more. Cut into 1”
pieces. Dice Onion and Tomato too.
Wash green chili and slit them into half. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a pan, heat oil.
Fry peanuts, tamarind, green chili in
batches. Remove them on a plate. Add more oil if needed. Now add jeera and
wait till it turns red. Throw in Ridge gourd and onions. Add turmeric and
stir. Cover and cook for next 3-4 mins. Add tomatoes and continue till tomatoes
become mushy. You can add little water and salt at this stage. When ridge
gourd is half cooked, remove the pan from stove and allow it to cool. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Grind peanuts,
tamarind, chili into coarse powder. Add ridge gourd onion n tomato mixture.
Continue to grind to make into smooth paste.
</span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Remove chutney to a
bowl and check for salt. Adjust salt and temper chutney. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For
tempering/seasoning- Heat oil add mustard, urid dal, redchili, Asafoetida and
curry leaves. When dal turns red pour the mixture on the chutney. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">6.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve with hot rice
or Chapathi. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-18589748140020382912015-04-23T19:39:00.000-07:002015-04-23T19:39:08.074-07:00Mix Vegetable Kootu<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/17248978462" title="IMG_7715 by vasurag1993, on Flickr"><img alt="IMG_7715" height="640" src="https://farm8.staticflickr.com/7585/17248978462_ee08417806_z.jpg" width="464" /></a></div>
<div style="text-align: center;">
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<a name='more'></a><br />
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<td style="border-bottom: dotted windowtext 1.0pt; border-left: none; border-right: none; border-top: dotted windowtext 1.0pt; height: 82.45pt; mso-border-bottom-alt: dotted windowtext .5pt; mso-border-top-alt: dotted windowtext .5pt; padding: 6.75pt 6.75pt 6.75pt 6.75pt;">
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<b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mix Vegetable Kootu<o:p></o:p></span></b></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Preparation time : 20min </span></i><i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> Cooking Time: 45mins </span></i><i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Total Time Taken : 1 hr Serves : 5 people <o:p></o:p></span></i></div>
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<b><span style="font-family: "Candara","sans-serif"; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Ingredients: <o:p></o:p></span></b></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Togaribele
(Pigeon Peas): 1 cup<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Alasandekaalu(cowpeas)
: 1 Tbsp<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mix
Vegetable : Carrot, Beans, Chaoyte Squah(Seemebadanekayi), Potato<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Turmeric:
a big pinch<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Brown
Sugar or Jaggery – little for taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">To Grind<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Grated
fresh Coconut : 3 Tbsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Red
Chilies : 3~4 <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Urid
Dal- 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Chanadal-1tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Coriander
Seeds – 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cumin
Seeds- 1tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Pepper
corns-5<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Salt
for taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -22.5pt;">
<b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Method</span></b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> : <b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Clean and chop
vegetables into small 1” pieces. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Clean and Wash
Toordal and cowpeas. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cook dal and
veggies in pressure cooker with a big pinch of turmeric. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Fry the ingredients
under ‘to grind’ category except coconut. Do not fry coconut. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Grind the fried
masala with coconut with little water to make smooth paste.</span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">6.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mix cooked dal
vegetables and ground masala paste. Add salt, jiggery and bring to boil.
Taste it to adjust salt levels. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">7.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve with hot rice
and sundried & fried yogurt chili</span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
</td>
</tr>
</tbody></table>
<br />
<br />
Enjoy Madi!<br />
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/16628256214" title="IMG_7714 by vasurag1993, on Flickr"><img alt="IMG_7714" height="640" src="https://farm8.staticflickr.com/7692/16628256214_fd38efd8ef_z.jpg" width="480" /></a></div>
Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-48909662416897873832015-04-22T02:17:00.000-07:002015-04-22T02:17:29.476-07:00Nuchhina Unde ~ steamed lentil cakesCandid Pictures...No Photoshoot! Rustic foods need no makeover!<br />
<br />
<a href="https://www.flickr.com/photos/57855529@N07/17044355918" title="IMG_7562 by vasurag1993, on Flickr"><img alt="IMG_7562" height="600" src="https://farm8.staticflickr.com/7590/17044355918_70d385ce6a_c.jpg" width="800" /></a><br />
<br />
<br />
<a name='more'></a>To Kannadigas Nuchhina Unde needs no introduction. All I want to say is one must eat it to experience the taste. You can serve this on it's own or serve it with Majjige Saru. Both ways it is yummilicious. If you want to experience rustic Karnataka Cuisine don't forget make them :)<br />
<br />
<br />
Nuchhina Unde ready to be steamed.<br />
<br />
<br />
<a href="https://www.flickr.com/photos/57855529@N07/17024697297" title="IMG_7561 by vasurag1993, on Flickr"><img alt="IMG_7561" height="800" src="https://farm9.staticflickr.com/8695/17024697297_99be15f47b_c.jpg" width="600" /></a>
<br />
<br />
Recipe for Nucchina Unde<br />
<br />
<table border="1" cellpadding="0" class="MsoNormalTable" style="border: solid windowtext 1.5pt; mso-border-insideh: .5pt dotted windowtext; mso-cellspacing: 1.5pt; mso-padding-alt: 6.75pt 6.75pt 6.75pt 6.75pt; mso-yfti-tbllook: 1184; width: 66%px;" summary="Highlights of the Maharishi Ayur-Veda Mother and Baby Program">
<tbody>
<tr style="height: 82.45pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border-bottom: dotted windowtext 1.0pt; border-left: none; border-right: none; border-top: dotted windowtext 1.0pt; height: 82.45pt; mso-border-bottom-alt: dotted windowtext .5pt; mso-border-top-alt: dotted windowtext .5pt; padding: 6.75pt 6.75pt 6.75pt 6.75pt;"><div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in;">
<b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Nucchina Unde ~ Steamed Lentil Cakes<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Preparation time : </span></i><i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">1hr
Cooking Time: 30mins </span></i><i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Total Time Taken : 1.5 hrs<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Serves :
5 people <o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></i></div>
</td>
</tr>
<tr style="height: 82.45pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;">
<td style="border-bottom: dotted windowtext 1.0pt; border-left: none; border-right: none; border-top: dotted windowtext 1.0pt; height: 82.45pt; mso-border-bottom-alt: dotted windowtext .5pt; mso-border-top-alt: dotted windowtext .5pt; padding: 6.75pt 6.75pt 6.75pt 6.75pt;"><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 13.5pt;">
<b><span style="font-family: "Candara","sans-serif"; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Ingredients: <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Togaribele
(Pigeon Peas): 4 fistfuls<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Hesarubele(split
green bean) : ½ fistful<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Kadalebele(split
Chickpea) <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Grated
fresh Coconut : 5 Tbsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Green
Chilies : 5 <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Onion:
1 big<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ginger:
1 inch add more if you like it. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Coriander
Leaves: 3 Tbsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Asafoetida:
1 generous pinch<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Salt
for taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -22.5pt;">
<b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Method</span></b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> : <b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Soak all dals or
beles for an hour. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Chop onions to fine
pieces, coriander and ginger too. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">After an hour,
grind bele, greenchili and salt to a coarse paste. Use less water or minimum
water. It should make thick dough. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">To the ground
batter add chopped onions, ginger, coriander leaves, grated coconut, asafoetida.
Mix well. Shape them into desired shape and steam for 10 mins or till done. </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Candara; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: Candara;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve it with
coconut chutney or Majjige Saru (Yogurt sambar) </span><b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<b>Few Points to Note:</b><br />
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1. You can alter the ratios of the dals or 'beles' in the recipe but you should know the outcome of it<br />
2. Adding more kadalebele or chana dal makes this cake/unde a bit hard.<br />
3. Quantity of Togaribele or Toor dal is more as the resulting unde has better taste, soft and light.<br />
4. Hesarubele or moong dal is easy on stomach, lowers Glycemic Index and also makes the cake softer.<br />
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I served it with <a href="http://www.tasteofmysore.com/2008/04/wintermelon-in-yogurt-sauce.html" target="_blank">Majjige Saru/Huli</a>. You can serve hot unde with <a href="http://www.tasteofmysore.com/2014/06/coconut-chutney.html" target="_blank">simple coconut chutney</a> too.<br />
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<a href="https://www.flickr.com/photos/57855529@N07/17044355808" title="IMG_7567 by vasurag1993, on Flickr"><img alt="IMG_7567" height="800" src="https://farm9.staticflickr.com/8779/17044355808_5cabf95571_c.jpg" width="600" /></a>Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-91862641106186792172015-03-08T22:09:00.000-07:002015-03-08T22:09:03.075-07:00Stuffed Red Chili Pickle ~ Bharwa Mirchi Ka Achar<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/16573442650" title="IMG_5082 by vasurag1993, on Flickr"><img alt="IMG_5082" height="800" src="https://farm9.staticflickr.com/8602/16573442650_947acf96ee_c.jpg" width="509" /></a></div>
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2 years of my post-graduate education was in the East of India. I love Bihari, Bengali and Odiya cuisines as much as I love Mysuru cuisine. I made great friends during my stay there, learnt to eat and cook few Bihari type food. Few pickles I loved were stuffed Red Chili pickle, Aam ka kuccha, Green Chili Pickle. Sesame oil (sarson ka tel) is every where in their food. It was not easy to get adjusted to the type of food but now it is not easy to stay away from it either! Love their fresh tamatar ki chutney with hot roti. Roti is not chapathi that we used to make at home, neither their parantha was equivalent or came close to our chapathi. This particular red chili pickle goes very well with chapathi / Prantha/Roti etc. Try it. We all need variety to survive.<br />
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This recipe was shared by Ms Hani Gupta on FB. Thanks to her and Chef at Large community.<br />
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PICKLING INSTRUCTION : All vessels including knife used to make pickle should be washed, and dried thoroughly. Please do not forget your own hands! Clean and dry hands are a must for pickle making.<br />
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<b>Ingredients:</b><br />
250 g Red Chili (these red chilies are thick skinned plump variety)<br />
Wash, wipe and dry them.<br />
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<a href="https://www.flickr.com/photos/57855529@N07/16759752542" title="IMG_5021 by vasurag1993, on Flickr"><img alt="IMG_5021" height="400" src="https://farm9.staticflickr.com/8621/16759752542_e4030da20c_c.jpg" width="375" /></a></div>
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1/4 cup Fennel Seeds<br />
2 tsp fenugreek seeds<br />
2 tsp onion seeds (nigella seeds)<br />
2.5 Tbsp black mustard<br />
2.5 Tbsp yellow mustard<br />
2 Tbsp Hot Chili Powder (Read Guntur Chili)<br />
2 Tbsp Kashmiri Chili Powder (Read Byadgi Chili)<br />
2 Tbsp Dry Mango Powder<br />
1 Tbsp Haldi or Turmeric<br />
Salt to taste<br />
3/4 cup Sesame Oil (I used Rice Bran Oil since I did not have SO)<br />
Dry container to pickle<br />
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Method:<br />
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1. Wash, wipe and dry red chilies. When perfectly dry, use dry hands, knife and chopping board to chop off the tip of the chilies :<br />
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<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/16140881493" title="IMG_5047 by vasurag1993, on Flickr"><img alt="IMG_5047" height="800" src="https://farm8.staticflickr.com/7622/16140881493_59e597a6a8_c.jpg" width="593" /></a></div>
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2. Cut the remove the veins of seeds inside the chili. Let this de-seeded chili dry for an hour.<br />
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I was so bored to death while the chilies dried, I did this :P They kind of looked cute to me...!<br />
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<a href="https://www.flickr.com/photos/57855529@N07/16138518094" title="IMG_5076 by vasurag1993, on Flickr"><img alt="IMG_5076" height="800" src="https://farm9.staticflickr.com/8648/16138518094_428efc82e3_c.jpg" width="491" /></a>
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3. Measure all the dry ingredients. Roast Fennel (Sompu), Methi (menthe) and Kalonji separately. Roast them till they change color to pink and start giving out aroma. Switch off and transfer the ingredients to different containers. Once they cool down, grind Fennel, Methi, black and yellow mustard to coarse powder. Even the mixer grinder should be dry before you grind the ingredients.<br />
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<a href="http://4.bp.blogspot.com/-sm9BRaCmQ3g/VP0oboqgQ2I/AAAAAAAAFxk/hxS9IkgG--Y/s1600/462735002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sm9BRaCmQ3g/VP0oboqgQ2I/AAAAAAAAFxk/hxS9IkgG--Y/s1600/462735002.jpg" height="640" width="528" /></a></div>
4. Transfer the powders to a dry bowl or plate with side. Add remaining ingredients. Mix them well. Now, heat sesame oil till smoky. Let the oil cool down to room temperature. Add half of the oil and mix the powders well.<br />
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5. Take a spoonful of this powder and fill it inside red chili. Finish doing this with remaining chili. Line them or tower them up in the container as you stuff the chili.<br />
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<a href="https://www.flickr.com/photos/57855529@N07/16573442960" title="IMG_5065 by vasurag1993, on Flickr"><img alt="IMG_5065" height="800" src="https://farm9.staticflickr.com/8643/16573442960_7451ca5b9b_c.jpg" width="586" /></a>
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6. Add remaining oil and to immerse the chili. If oil is not enough, take more and repeat the process of heating it untill smoky hot and cooling it down till luke warm. Cover and keep the chili. It takes 2 days or 5 days for the pickle to get sour. You get lip smacking pickle to eat with chapathis.<br />
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The oil can be used to make Achari Paneer or Achari Bhindi. I shall post the recipes soon. Till then, try making these red-hot pickles!Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-35887421400558700122015-02-04T22:58:00.000-08:002015-02-04T22:58:54.899-08:00Semolina & Jowar Gundponglu or Paniyaram ~ Instant Mix<a href="https://www.flickr.com/photos/57855529@N07/16260495780" title="IMG_4877e by vasurag1993, on Flickr"><img alt="IMG_4877e" height="800" src="https://farm8.staticflickr.com/7438/16260495780_2aaa39c003_c.jpg" width="557" /></a><br />
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This recipe is adapted from a friend's recipe who posted it on one of the food related forums. Thanks Preethi Prasad for the recipe.<br />
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This a simple, yummy and spongy gundponglu/paniyaram you might have ever eaten! The texture and taste just makes you say 'can I have more'...<br />
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Here is the simple recipe for the same :<br />
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<b>Ingredients:</b><br />
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Semolina - 1 cup<br />
(Uppittu Rave or Chiroti Rave any rave is ok)<br />
Jowar Flour - 3/4 cup<br />
Rice Flour - 1/4 cup<br />
(in case you don't have jowar flour, just add rice flour 1 cup)<br />
Bread Slices - 2<br />
Sago- 1/4 cup<br />
Curd - 1.5 cups<br />
Salt<br />
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Optional Ingredients: Jeera, Chili flakes, Eno Salt, grated carrots, chopped coriander leaves, chopped onions<br />
You can even consider adding spinach or sapsige soppu (dill leaves) to make it more veggie friendly gundponglu. Customise it to suit your needs.<br />
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<b>Method</b>:<br />
1. Measure all ingredients. Tear bread slices into small pieces. Measure and add curds to this mix. Mix and add water if needed.<br />
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2. Leave it aside for 30 minutes to 1 hour. Mix well again adding salt, jeera, chili flakes. Mix really well. I just gave a quick blend in a hand blender to mix it well. You can skip this step and just beat well to mix it. Before pouring into appe pan, I added half a tsp of Eno salt. Again, this is optional. Appe turns out good without this too. I have experimented various versions and they all work out perfectly well. Adding Eno salt just makes it more lighter.<br />
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I did not add jeera etc. I kept it plain. it was awesome. You can consider adding any other veggie you might think would be yumm to add.<br />
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3. Heat gundponglu pan and grease the well with oil. Pour in the prepared batter into the wells. Cover and cook for 1-2 mins.<br />
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<a href="https://www.flickr.com/photos/57855529@N07/16260495800" title="IMG_4874e by vasurag1993, on Flickr"><img alt="IMG_4874e" height="800" src="https://farm8.staticflickr.com/7458/16260495800_3d221dfbf0_c.jpg" width="600" /></a><br />
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4. When you see the sides getting cooked and leaving the edges of the pan, flip them and cook for another 1-2 mins.<br />
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<a href="https://www.flickr.com/photos/57855529@N07/16447914285" title="IMG_4875e by vasurag1993, on Flickr"><img alt="IMG_4875e" height="800" src="https://farm8.staticflickr.com/7450/16447914285_07979c66f8_c.jpg" width="600" /></a><br />
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5. Serve it hot with chutney or sambar of your choice. I served it with <a href="http://www.tasteofmysore.com/2014/06/coconut-chutney.html" target="_blank">coconut chutney.</a><br />
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<a href="https://www.flickr.com/photos/57855529@N07/16446139501" title="IMG_4880e by vasurag1993, on Flickr"><img alt="IMG_4880e" height="800" src="https://farm8.staticflickr.com/7338/16446139501_73fb89c07f_c.jpg" width="630" /></a><br />
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You are welcome to pick one from the lot and enjoy gundponglu. This recipe was an instant like because it was highly customisable and next it was instant type. Give it a try and let me know.<br />
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<a href="https://www.flickr.com/photos/57855529@N07/16260495700" title="IMG_4883e by vasurag1993, on Flickr"><img alt="IMG_4883e" height="800" src="https://farm8.staticflickr.com/7411/16260495700_110d6ef779_c.jpg" width="600" /></a>Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-17410316276452752132015-02-01T19:42:00.000-08:002015-02-04T23:31:54.784-08:00Sago Banana Savory Rings Recipe/Tea Time Snack<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/16238060499" title="IMG_4781e by vasurag1993, on Flickr"><img alt="IMG_4781e" height="800" src="https://farm8.staticflickr.com/7381/16238060499_8d8c9b8201_c.jpg" width="627" /></a></div>
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Sometimes there is an instant connect to the recipe when you see it! Love at first sight you can say. </div>
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I had this love at first sight with this recipe when I saw it first on <a href="http://www.cookingoodfood.com/2013/07/banana-rings-monsoon-special-gluten.html" target="_blank">Foodelicious</a>. </div>
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Here is my version of the Sago Banana Savory Rings :<br />
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<b>Ingredients:</b><br />
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Sago(Sabudana or Sabbakki) - 2 cups<br />
Raw banana (balekayi) - 2<br />
Potato - 2 small<br />
Rice Flour - 2Tbsp<br />
Turmeric - A big pinch<br />
Curry leaves and Coriander Leaves - 2 Tbsp (chopped)<br />
Red Chili Powder - 1 Tbsp<br />
Amchoor Powder (Dry mango powder) - 1tsp<br />
Green Chili paste - 1 tsp<br />
Salt to taste<br />
Oil for deep frying.<br />
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Method :<br />
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<div>
Soak sago for 2 hours. Drain water and dry it on a kitchen towel. Cook potatoes and raw banana with their skin. Cook in a pressure cooker for 2-3 whistles. Cool. Peel the potato and banana skin. Mash them well. </div>
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<b>You need Sago, Raw Banana and Potato. Soak Sago for 1/2 hr, Cook potatoes n banana</b>. </div>
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<a href="https://www.flickr.com/photos/57855529@N07/16238060939" title="IMG_4773e by vasurag1993, on Flickr"><img alt="IMG_4773e" height="300" src="https://farm9.staticflickr.com/8665/16238060939_0b52ccfb16_c.jpg" width="400" /></a><br />
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2. Add other ingredients to sago, and mashed banana and potato mixture. Mix well.Check for salt and spice levels. If you don't like it spicy reduce the amount of chili. You can chill this mixture for 30 mins before frying.<br />
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<b>Mixture ready to go make vadas.</b><br />
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<a href="https://www.flickr.com/photos/57855529@N07/16236641208" title="IMG_4774e by vasurag1993, on Flickr"><img alt="IMG_4774e" height="300" src="https://farm8.staticflickr.com/7412/16236641208_3699d04585_c.jpg" width="400" /></a><br />
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3. Pinch a small portion of dough and flatten it. Make a hole in the center and slide it into hot oil. Fry till golden brown. Adding rice flour is optional. I added them to bind all ingredients well and also reduces oil absorption. Serve hot with chutney.<br />
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<b><i>Ready to serve Vadas.</i></b><br />
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<a href="https://www.flickr.com/photos/57855529@N07/16398310476" title="IMG_4779e by vasurag1993, on Flickr"><img alt="IMG_4779e" height="800" src="https://farm9.staticflickr.com/8561/16398310476_80b089b635_c.jpg" width="584" /></a>Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-24719585551879518442015-01-28T01:23:00.000-08:002015-01-28T01:23:02.670-08:00Potato Sagu Recipe <div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/16386810145" title="IMG_4296_edited by vasurag1993, on Flickr"><img alt="IMG_4296_edited" height="640" src="https://farm9.staticflickr.com/8647/16386810145_4b09b69f02_z.jpg" width="480" /></a></div>
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A very simple and tasty side dish for Poori and Rava Idli.<br />
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<b><span style="font-family: "Candara","sans-serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Potato Sagu<o:p></o:p></span></b></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Preparation time : 30mis
Serves : 4-8 people <o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Total Time Taken : 40 mins<o:p></o:p></span></i></div>
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<b><span style="font-family: "Candara","sans-serif"; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Ingredients: <o:p></o:p></span></b></div>
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<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; text-indent: 13.5pt;">
<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Potato:
2 medium sized <o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Onion-
1 big<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Green
Chili : 3 <o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Ginger : 1”<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Oil, mustard, urid dal, chana dal, curry
leaves & turmeric for seasoning<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Salt<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Maida – 1 tsp.<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Water <o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Lemon Juice – 1tsp (optional)<o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Coriander leaves – Garnishing<o:p></o:p></span></div>
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<b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Method</span></b><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> : <o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-CN;">1.Wash
and cook potatoes in pressure cooker for 3-4 whistles. Let it cool. Peel the
potatoes and mash. Clean and cut onions into small cubes. Slit green chilies
lengthwise. Grate ginger and keep it ready. <o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-CN;"> 2.Heat 2tsp oil in a pan. Add mustard. When mustard
stops popping add in dals. When dals start turning red curry leaves, green
chili, onions, grated ginger and turmeric. Mix well. Fry till onions are
soft. <o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-CN;">3.Add in
mashed potatoes and mix well. Add 100-150ml of water and mix slowly. Sagu has
to be thin and runny. Mix a tsp of maida in 2 tsp of water and make a paste.
Add this paste to potato mixture and mix well. Add salt and bring to boil.
Taste and adjust the salt. <o:p></o:p></span></div>
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<span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-CN;">4.If
you prefer tangy taste add a tsp of lemon juice and switch off the stove. Garnish
with chopped coriander leaves. Serve warm with Poori or Rava idli.</span><span style="font-family: "Candara","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<a href="https://www.flickr.com/photos/57855529@N07/15764361074" title="IMG_4290_edited by vasurag1993, on Flickr"><img alt="IMG_4290_edited" height="640" src="https://farm9.staticflickr.com/8659/15764361074_7806eb5c9f_z.jpg" width="439" /></a></div>
Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-74699515089193175032015-01-21T22:22:00.000-08:002015-01-22T01:56:41.013-08:00Ragi Dosa and Javalikayi Sagu ~ Combo Breakfast <div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/16151894387" title="IMG_4479e by vasurag1993, on Flickr"><img alt="IMG_4479e" height="453" src="https://farm9.staticflickr.com/8674/16151894387_abe8ba0ea7.jpg" width="500" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We love our rustic Ragi dose with Javalikayi Sagu. I have tried various types of chutneys with ragi dose and I don't feel connected when I eat them together. Javalikayi Sagu and Ragi Dose is a very apt combination. You need to try it to believe it. </span></div>
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<span style="font-family: Verdana, sans-serif;"><i>What is Ragi? (For those who are very new to this millet)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Ragi or Finger Millet <span style="background-color: white; color: #252525; line-height: 22.39px;">s an </span><a href="http://en.wikipedia.org/wiki/Annual_plant" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; line-height: 22.3999996185303px; text-decoration: none;" title="Annual plant">annual plant</a><span style="background-color: white; color: #252525; line-height: 22.39px;"> widely grown as a </span><a href="http://en.wikipedia.org/wiki/Cereal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; line-height: 22.3999996185303px; text-decoration: none;" title="Cereal">cereal</a><span style="background-color: white; color: #252525; line-height: 22.39px;"> in the arid areas of </span><a href="http://en.wikipedia.org/wiki/Africa" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; line-height: 22.3999996185303px; text-decoration: none;" title="Africa">Africa</a><span style="background-color: white; color: #252525; line-height: 22.39px;"> and </span><a href="http://en.wikipedia.org/wiki/Asia" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; line-height: 22.3999996185303px; text-decoration: none;" title="Asia">Asia</a><span style="background-color: white; color: #252525; line-height: 22.39px;">. Earliest </span><a href="http://en.wikipedia.org/wiki/Karnataka" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; line-height: 22.3999996185303px; text-decoration: none;" title="Karnataka">Karnataka</a><span style="background-color: white; color: #252525; line-height: 22.39px;"> civilisation shows it was grown in </span><a href="http://en.wikipedia.org/wiki/Hallur" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; line-height: 22.3999996185303px; text-decoration: none;" title="Hallur">Hallur</a><span style="background-color: white; color: #252525; line-height: 22.39px;"> in the later Iron Age. It remains one of the main ingredients of the staple diet in </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Karnataka_cuisine" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; line-height: 22.3999996185303px; text-decoration: none;" title="Karnataka cuisine">Karnataka</a><span style="background-color: white; color: #252525; line-height: 22.39px;">. <a href="http://en.wikipedia.org/wiki/Eleusine_coracana" target="_blank">Wikipedia</a></span></span></div>
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<span style="font-family: Verdana, sans-serif;">You can read Wiki and other websites to know the nutritional value of Finger Millet / Ragi. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Javalikayi</i></b> is Cluster Beans also known as Guar in Hindi. Read <a href="http://en.wikipedia.org/wiki/Guar" target="_blank">Wiki</a></span></div>
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<a href="https://www.flickr.com/photos/57855529@N07/15717849703" title="IMG_4477-e by vasurag1993, on Flickr"><img alt="IMG_4477-e" height="500" src="https://farm9.staticflickr.com/8683/15717849703_f648e6537d.jpg" width="424" /></a>
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<b>Ragi Dose Recipe (Fermented Method) </b></div>
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Urid Dal - 1 Cup </div>
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Menthe Seeds - 1/2 tsp (Fenugreek seeds)</div>
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A fistful - Rice Flakes (Avalakki / Avval or Poha)</div>
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Ragi Flour - 3 cups</div>
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Rava - 1Tbsp (Semolina)</div>
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Soak Urid Dal, Menthe and Rice and Poha in Water for 2-3 hrs. Grind with water to smooth batter. Add Ragi Flour and Semolina and mix well. Use water to mix flour and Urid Dal paste. Leave it for 6hrs to ferment. Batter is ready to use. </div>
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<b>Instant Ragi Dose </b></div>
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Ragi Flour -3 cups</div>
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Sour Buttermilk - ~approx100ml (Majjige)</div>
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Rava - 1 Tbsp</div>
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Salt to taste. </div>
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Mix well and make dosas. </div>
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You can use any method to make Ragi Dose. I prefer fermented method. </div>
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<a href="https://www.flickr.com/photos/57855529@N07/16336903442" title="IMG_4482e by vasurag1993, on Flickr"><img alt="IMG_4482e" height="500" src="https://farm8.staticflickr.com/7468/16336903442_3d56fc26d9.jpg" width="260" /></a></div>
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<strong>Method:</strong> Dilute dosa batter by adding little water and salt. Batter should be easily spreadble when poured. Heat dosa girdle or non-stick flat pan. Smear the pan with oil. Pour a ladle full of batter and spread it evenly with the back of the ladle. Cover and cook dosa for a min. Pour a spoon of oil over dosa. Flip. Fry well on both sides. Serve with Sagu. <br />
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<a href="https://www.flickr.com/photos/57855529@N07/16313599446/" title="IMG_4460e by vasurag1993, on Flickr"><img alt="IMG_4460e" height="500" src="https://farm8.staticflickr.com/7486/16313599446_af27f16462.jpg" width="375" /></a>
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<b>Javalikayi Sagu </b><br />
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Ingredients :</div>
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Cluster Beans - 1 bowl of chopped beans (approx 250g)</div>
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Onion -1</div>
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Green Chili - 5 </div>
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Tamarind Juice - 1 Tbsp</div>
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Jaggery - little</div>
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Salt</div>
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For Grinding</div>
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<a href="https://www.google.com.sg/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=fried%20gram" target="_blank">Kadalepoppu (Fried gram)</a>- 3Tbsp (2 fistfuls approx)</div>
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Coriander Seeds +Jeera+Black Pepper - 1Tbsp</div>
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Coconut (dried or fresh) - 2Tbsp</div>
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Oggarane :</div>
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Oil, Mustard, Curry Leaves and Turmeric</div>
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1. Clean and cut cluster beans into 1" pieces. Pressure cook for 1 whistle.</div>
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2. Heat a tsp of oil and add mustard, curry leaves and turmeric. Throw in onions and green chilies. Fry till onions get cooked. Add cooked cluster beans and 1 cup of water. If you have already cooked cluster beans in water then avoid adding more water. </div>
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3. Powder all the ingredients under 'for grinding' list. Add little water at a time and grind to smooth paste. </div>
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4. Pour this paste to cooked cluster beans. Add in tamarind juice, jaggery and salt. bring it to boil. Adjust flavors and serve. </div>
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<a href="https://www.flickr.com/photos/57855529@N07/16150188388" title="IMG_4481e by vasurag1993, on Flickr"><img alt="IMG_4481e" height="640" src="https://farm8.staticflickr.com/7514/16150188388_4227b0d27e_z.jpg" width="491" /></a>
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Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-34877205356275564482015-01-16T03:42:00.000-08:002015-01-16T03:42:23.801-08:00Besan Laddu ~ Easy Sweet<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/16104706018" title="IMG_4272_edited by vasurag1993, on Flickr"><img alt="IMG_4272_edited" height="640" src="https://farm8.staticflickr.com/7473/16104706018_63f5ff4822_b.jpg" width="547" /></a></div>
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Golden Goddess ~ Besan Laddu</div>
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It took very long for this post to get published on my blog. Probably because it was made very often and considard as quick or instant sweet for any occasion. I thought it was too simple to put it on blog. My sis-in-law insisted I blogged it because she just loved eating them. </div>
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Ingredients </div>
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Besan Flour(Chickpea Flour) - 1 cup</div>
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Powdered Sugar- 1/2 cup</div>
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Fine Semolina- 1Tbsp (I use 1Tbsp for 200g of Flour)</div>
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Ghee (Melted Butter) - a Tbsp less than 1/2 cup <br />
Cashew nuts - a handful<br />
Other nuts - Pista, Almond for garnishing</div>
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<a href="https://www.flickr.com/photos/57855529@N07/16266309606" title="Besan laddu collage by vasurag1993, on Flickr"><img alt="Besan laddu collage" height="640" src="https://farm8.staticflickr.com/7550/16266309606_f43f04a0f0_b.jpg" width="530" /></a></div>
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Very simple method. <br />
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1. Sieve the Besan flour to make it more airy. Add Semolina, mix and keep<br />
2. In a thick bottomed pan, add 1 Tbsp of ghee and fry cashew nuts. <br />
3. When cashew nuts brown add Chickpea flour and continue to fry on medium flame. Take care not to burn the four. Fry till you get nice aroma of fried flour. <br />
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<em>Semolina added to chickpea flour gives nice texture. Do not add more. </em></div>
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<a href="https://www.flickr.com/photos/57855529@N07/16106105099" title="IMG_4264_edited by vasurag1993, on Flickr"><img alt="IMG_4264_edited" height="640" src="https://farm9.staticflickr.com/8612/16106105099_1135473ce4_b.jpg" width="480" /></a><br />
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4 Add powdered sugar and remaining ghee and switch off the stove. Mix well and keep it aside for the mixture to cool down. <br />
5 When mixture is warm and manageable, apply ghee to your palm and take a fist full of flour and shape them to make Laddus. <br />
4. Laddus are ready to eat. <br />
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Serve with love :) and pick one please ..<br />
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<a href="https://www.flickr.com/photos/57855529@N07/15672362433" title="IMG_4263_edited by vasurag1993, on Flickr"><img alt="IMG_4263_edited" height="631" src="https://farm8.staticflickr.com/7564/15672362433_0f9b07c765_b.jpg" width="640" /></a>
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<span style="color: #222222; font-family: arial,sans-serif; font-size: 13px;">It is Ritika's Birthday today. Ritika is my SIL's daughter. Sending these Ladus to her (errr..her mother I guess who loves Besan Laddu to the core!). I was thinking of cooking food for party at home but I was very tired after coming back from office. Had heard about </span><a href="http://www.couponation.in/" style="font-family: arial,sans-serif; font-size: 13px;" target="_blank"><span style="color: #0066cc;">CoupoNation</span></a><span style="color: #222222; font-family: arial,sans-serif; font-size: 13px;"> from friends so want to try it. </span><a href="http://www.cuponation.in/foodpanda-coupons" style="font-family: arial,sans-serif; font-size: 13px;" target="_blank"><span style="color: #0066cc;">Foodpanda coupons</span></a><span style="color: #222222; font-family: arial,sans-serif; font-size: 13px;"> are also slowly gaining popularity. Try them sometime.</span>Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0tag:blogger.com,1999:blog-8877833210786103346.post-24295943370454610242015-01-12T01:11:00.000-08:002015-01-12T01:11:54.555-08:00Sajje Rotti / Bajra Chapati ~ Easy Way<div style="text-align: center;">
<a href="https://www.flickr.com/photos/57855529@N07/16075574199/" title="IMG_3981_edit by vasurag1993, on Flickr"><img alt="IMG_3981_edit" height="500" src="https://farm8.staticflickr.com/7533/16075574199_5a35da09b7.jpg" width="500" /></a></div>
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This year's resolution is to slowly adopt a lifestyle which is healthy. You will see a lot of healthy food options that will come up on my blog. </div>
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Bajra or Sajje as we call in Kannada is a very healthy grain. Here are the top 10 reasons why you must consider adding Pearl Millet into your diet.</div>
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1. It is gluten free. 100 grams of Bajra has the following nutritional values: energy 360 calories, moisture 12g,protein 12g, fat 5g, mineral 2g, fiber 1 g, carbohydrate 67g, Calcium 42mg, phosphorus 242mg, and iron 8mg. Low in carbs and high on protien/100gm. </div>
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2. Eating Kambu(bajra) provides us with disease fighting phytochemicals that lower cholesterol, antioxidants, plenty of fibre, folate, iron, magnesium, copper, zinc, vitamins-E and B-complex, thiamine, riboflavin and niacin. </div>
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3. Bajra, being gluten free, is a very good food choice for those suffering from celiac disease who cannot tolerate gluten.</div>
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4. Being rich in fiber content, bajra is good for diabetics, keeping the glucose levels normal. </div>
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<a href="http://3.bp.blogspot.com/-XqbIyAIJUik/VLOHcuEGh8I/AAAAAAAAFvY/wsrjdpsFoME/s1600/Bajra%20-35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XqbIyAIJUik/VLOHcuEGh8I/AAAAAAAAFvY/wsrjdpsFoME/s1600/Bajra%20-35.jpg" height="320" width="266" /></a></div>
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5. Kambu supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time. </div>
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6. Pearl millet is a rich source of phosphorus, which plays an important part
in the structure of body cells. Phosphorus, found in pearl millets, is a
significant component of several necessary compounds including adenosine
triphosphate (ATP). This element is also a crucial component of nucleic acids,
which are the building blocks of the genetic code. Phosphorus is a constituent
of lipid-containing structures such as cell membranes and nervous system
structures. </div>
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7. Millets contain an essential phytonutrient, lignin, which is very beneficial
for the human body. With the help of natural flora, lignans get converted to
mammalian lignans and they fight against hormone-dependent cancers and reduce
the risk of cardiac arrests. </div>
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8. Recent studies have proven that regular consumption of pearl millets help in
preventing gallstones in women. They contain insoluble fibers which not only
speed up intestinal transit time but also reduce the secretion of bile acids.
Pearl millets are known to increase insulin sensitivity and lower the level of
triglycerides. </div>
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9. Consumption of pearl millets helps in minimizing the risk of type 2 diabetes.
Being a good source of magnesium, millets act as a cofactor in a number of
enzymatic reactions. </div>
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10. Kambu helps to minimsise acidity problems. </div>
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It is suggested that you consult your doctor or nutritionist before you try any new grain or make changes to your diet. </div>
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<strong>Ingredients :</strong></div>
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Bajra Flour : 2 cups</div>
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Salt</div>
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Water: 1.5 cups</div>
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Bring water to boil. Add salt. Add in 2 cups of Sajje Flour and cook for 2-3 mins. Mix the flour with water and switch off the stove. Cover and keep for 10 mins or till the mixed flour cools down to room temperature. Knead the flour well and roll them into circles. </div>
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<a href="https://www.flickr.com/photos/57855529@N07/16075843457/" style="margin-left: 1em; margin-right: 1em;" title="SajjeRotti Collage1 by vasurag1993, on Flickr"><img alt="SajjeRotti Collage1" height="500" src="https://farm9.staticflickr.com/8615/16075843457_ef348fb29a.jpg" width="414" /></a></div>
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Serve it with any curry. Bajra roti is bland so it goes well with any kind of side dish. I served it with Chili Chutney (khara chutney) and salad. <br />
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You can find the recipe for <a href="http://www.tasteofmysore.com/2009/01/udaka-khara-chutney-and-jolada-mudde.html" target="_blank">Chili chutney/ Khara Chutney here</a> <br />
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Onion as a salad with Sajje Rotti does a magic, try it. <br />
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<span style="font-size: x-small;"><em>Bajra nutrition information is from the internet. Thanks to </em><a href="http://www.nutrichoice4u.com/health-benefits-of-bajra-pearl-millet/" target="_blank"><em>Nutrichoices 4U</em></a><em> and </em><a href="http://recipeclout.india-server.com/pearl-millet.html" target="_blank"><em>Pearl Millet Nutrition information</em></a></span>. Lakshmihttp://www.blogger.com/profile/03954537572297159735noreply@blogger.com0