tag:blogger.com,1999:blog-43471986217891628712024-02-06T22:48:50.569-06:00Manisha's paakshaleCooking is my passionManishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-4347198621789162871.post-71540558415093664302009-12-03T20:00:00.006-06:002009-12-04T09:04:35.347-06:00Tomato chutney<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVcM5iZ4cV5TJxTZwuU8BIatM4nsqEqewXYLbSEh3QZgjeqH-VMwkd8VSm9JWmXHCv1OyOYI0bWr_9cDUqCZZtQ2MjQEhsDBedOx9FfuYd6wOE_025IqglR-QWcyAgnr1uPSe_HRITHA/s1600-h/Tomato+chutney.jpg"><img id="BLOGGER_PHOTO_ID_5411195310876844818" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVcM5iZ4cV5TJxTZwuU8BIatM4nsqEqewXYLbSEh3QZgjeqH-VMwkd8VSm9JWmXHCv1OyOYI0bWr_9cDUqCZZtQ2MjQEhsDBedOx9FfuYd6wOE_025IqglR-QWcyAgnr1uPSe_HRITHA/s400/Tomato+chutney.jpg" border="0" /></a>
<div align="justify"><em><strong>Ingredients</strong></em></div><div align="justify">
<em>3 ripe roma tomatoes, washed,and cut into pieces </em></div><em><div align="justify">
1 tbsp Red chilli powder </div><div align="justify">
a pinch Turmeric powder </div><div align="justify"></div><div align="justify"></div><div align="justify"></em></div><div align="justify"><em>Marble size jaggery </em></div><em><div align="justify">
Salt to taste</div><div align="justify">
Oil </div><div align="justify">
Coriander chopped for garnishing</em></div><div align="justify">
<em><strong>Vaggarane or Tadka</strong></em></div><div align="justify"><em></em> </div><div align="justify"><em>1/2 tbsp Mustard seeds </em></div><em><div align="justify">
1/2 tbsp Jeera/Cumin seeds </div><div align="justify">
1tsp urad dal</div><div align="justify">
6 fresh Curry leaves</div><div align="justify"></em></div> <div align="justify"><em>Pinch of Hing or Asofoetida</em></div><div align="justify"><em></em> </div><div align="justify"> </div><div align="justify"><em></em></div><div align="justify"></div><p><em></em></p><p><em></p></em><div align="justify"><em><strong>Method</strong></em></div><div align="justify"><em></em></div><div align="justify"><em>Heat oil in a in kadai and add the ingredients listed under tadka When the curry leaves start to change color, add tomato pieces, salt, red chilli powder and turmeric powder. Cook and cover till tomato pieces are soft. I added water to get the medium liquid consistency which goes well with hot rice. Garnish with chopped coriander leaves. Instant tomato chutney is ready to serve with hot rice,chappati,dosa and Idli</em>. </div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com2tag:blogger.com,1999:blog-4347198621789162871.post-29514347534001494872009-12-03T12:14:00.008-06:002009-12-04T09:21:29.500-06:00Methi Paratha<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D_7QHKmx3u1bpHGePtBn3DPRi6L_fi0P2VlOXRGysljUw64l_unUgXfg-lHrah2D4QM9Kl07sPoNb55IdcIC3F3DWN2VEdP73TVcqURYdJ9O3A1cNEqxlgjHXUg6C8vouJ_Zk1psoAA/s1600-h/Methi+parantha.jpg"><img id="BLOGGER_PHOTO_ID_5411077760167127250" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D_7QHKmx3u1bpHGePtBn3DPRi6L_fi0P2VlOXRGysljUw64l_unUgXfg-lHrah2D4QM9Kl07sPoNb55IdcIC3F3DWN2VEdP73TVcqURYdJ9O3A1cNEqxlgjHXUg6C8vouJ_Zk1psoAA/s400/Methi+parantha.jpg" border="0" /></a>
<div align="justify"><em>Ingredients</em></div><div align="justify">
<em>One small bunch of Methi leaves washed and chopped</em></div><div align="justify"><em>Whole Wheat Flour 3 cups </em></div><div align="justify"><em>Oil 2 tbsp</em></div><div align="justify"><em>1tsp each Cumin and coriander powder </em></div><div align="justify"><em>1tbsp Chilli Powder </em></div><div align="justify"><em>2 tspTurmeric </em></div><div align="justify"><em>1 tsp ginger paste</em></div><div align="justify"><em>1tsp garlic paste (optional)</em></div><div align="justify"><em>Salt to taste</em></div><div align="justify"><em></em></div><div align="justify"><em><strong>Method</strong></em></div><div align="justify"><em></em></div><div align="justify"><em>Clean, wash, and chop methi leaves. Mix together - methi leaves, wheat flour,, cumin powder,coriander powder, chilli powder,salt, turmeric,, ginger, and garlic paste. knead the dough with water. Once the dough is ready, coat it with one tsp of oil.</em></div><div align="justify"><em></em></div><div align="justify"></div><div align="justify"><em></em></div><div align="justify"><em>Take ping pong size dough and roll out lightly applying flour until the size become 8 inch in diameter. Don't make paratha very thin. Heat tava or pan on medium flame. Roast one side on the paratha until it gets a few brown spots, apply 1 tsp oil and turn it to the other side, and roast another side. Press down with the back of a spatula gently for even cooking on the edges. Remove from pan and apply little ghee . Serve methi paratha with raita or any pickles.
</div></em>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-82957592796467859032009-12-01T22:07:00.012-06:002009-12-03T12:09:14.042-06:00Muddi Palya<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGP-iy3v_hvM0VUz0WfAg4Bvz1cdZw1i55V_qos12ZBbokugYTrK1uhaiMITkkpe1GnYQzgebuO9YWylcWpGVM2sYw9_0nwJnxJaXJUfygaq99mctb9v-WOkni4D5scZXMbEiQ9-Nk1RM/s1600-h/Muddi+Palya.jpg"><img id="BLOGGER_PHOTO_ID_5411073572530582578" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGP-iy3v_hvM0VUz0WfAg4Bvz1cdZw1i55V_qos12ZBbokugYTrK1uhaiMITkkpe1GnYQzgebuO9YWylcWpGVM2sYw9_0nwJnxJaXJUfygaq99mctb9v-WOkni4D5scZXMbEiQ9-Nk1RM/s400/Muddi+Palya.jpg" border="0" /></a>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em>Ingredients </em></div>
<p><em></em></p>
<p><em></p></em>
<div align="justify">
</div>
<p align="justify"><em></em></p>
<p align="justify"><em></em></p>
<p align="justify"><em></em></p>
<div align="justify">
<em>1 bunch Rajgiri leaves(Amaranthus leaves)
1/2 cup cooked dal
1 tbsp oil
1/2 tbsp turmeric powder
salt to taste
marble size jaggery
1tbsp tamarind paste
1tbsp red chilli powder
</em><a href="http://manishams.blogspot.com/search/label/Vaggarane%2FTadka"><em>vaggarane</em></a><em>
<strong></strong></em></div>
<div align="justify"><em><strong></strong></em></div>
<div align="justify"><em><strong></strong></em></div>
<div align="justify"><em><strong>Method
</strong>
</div></em>
<div align="justify"><em>Wash amaranthus leaves and chop finely. Take kadai. Add oil and fry chopped amaranthus leaves for 2 minutes. Add cooked dal. Add salt,turmeric powder,jaggery, red chilli powder and tamarind paste. Cook for 10 minutes until mixtures becomes medium thick. Give vaagarane and close the lid. This muddi palys goes well with Jolad rotti ,chappati and hot rice.</em></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com1tag:blogger.com,1999:blog-4347198621789162871.post-37144530336561539432009-12-01T21:43:00.023-06:002009-12-03T12:13:18.267-06:00Amaranthus stem raita(Rajgiri dantu raita)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingSW7pBwdAg9gTbvNLebc6zFgD35a_KkrUEjQKuUn830yiZx57QAUNycX2tBBhvLzRWoypWnWyOTKxljO1BHm4odlK9u6b8NhdBBhlFCBqPuq897nJHgAiigFBLtkHHKs-I3M3R0Qr70/s1600-h/DANTU.jpg"><img id="BLOGGER_PHOTO_ID_5411074336291515186" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingSW7pBwdAg9gTbvNLebc6zFgD35a_KkrUEjQKuUn830yiZx57QAUNycX2tBBhvLzRWoypWnWyOTKxljO1BHm4odlK9u6b8NhdBBhlFCBqPuq897nJHgAiigFBLtkHHKs-I3M3R0Qr70/s400/DANTU.jpg" border="0" /></a>
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFI1b3cQM3hgPe1NPY_XiNMQL5uiRlwMU_2Od8X0_z1i5ZsjdNS9cCY-hPti3dBXfxvMhHUXvzoyAv9ltq3hD8NMeoChMyshZMIeKdB6gygybjmJVo2lrwtAaNebNNhXcvL5b6xrILV8/s1600-h/Rajgiri+dantu.jpg"><img id="BLOGGER_PHOTO_ID_5411074126999045026" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFI1b3cQM3hgPe1NPY_XiNMQL5uiRlwMU_2Od8X0_z1i5ZsjdNS9cCY-hPti3dBXfxvMhHUXvzoyAv9ltq3hD8NMeoChMyshZMIeKdB6gygybjmJVo2lrwtAaNebNNhXcvL5b6xrILV8/s400/Rajgiri+dantu.jpg" border="0" /></a>
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVr2EZcCGEh98Z2KOPS83HNTEzoOBXlRMC0k2I8Zuq0zU_Iw0bg4R1C1EjMBY2iNXcS3KBo-CxXfKfpjJtGXIP-3jRWIaLliC1Rozk-9E5r6e77YI1UNj4AIoaSM6959sYz-JbEJkCNM/s1600-h/Rajgiri+dantu+raita.jpg"><img id="BLOGGER_PHOTO_ID_5411073956468451170" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVr2EZcCGEh98Z2KOPS83HNTEzoOBXlRMC0k2I8Zuq0zU_Iw0bg4R1C1EjMBY2iNXcS3KBo-CxXfKfpjJtGXIP-3jRWIaLliC1Rozk-9E5r6e77YI1UNj4AIoaSM6959sYz-JbEJkCNM/s400/Rajgiri+dantu+raita.jpg" border="0" /></a>
<div align="justify"><em><strong></strong></em></div>
<div align="justify"><em><strong></strong></em></div>
<div align="justify"><em><strong>Ingredients </strong></em></div>
<p><em></em></p>
<p><em></p>
<div align="justify">
4-6 Stems chopped into small pieces </div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
yogurt 6tbsp</div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
salt to taste </div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
<a href="http://manishams.blogspot.com/search/label/Vaggarane%2FTadka">vaggarane </a></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
<strong>Method</strong> </div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
Pressure cook rajgiri dantu for 1 whistle. Add yogurt and vaggarane or tadka. Add salt and mix well. Goes well with jolad roti,chapati and hot rice.</em></div></div></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-4439925668136489202009-12-01T14:00:00.012-06:002009-12-01T22:54:05.275-06:00Banana pepper pakoda<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVu4YVPKlQnmASNl9gl5_MWX2HeiO-MiyC-crA1N3Ki9GnIjMPmmj3FcH5IJv87X6A2rm6yQ2SOSg1ms6Wt4oQbItb1O8C2WdQXbU1UA4IVEOvLGTBbLEFNfb5MdOGUUfV2uz2NK86X8I/s1600/Banana+Pepper+Pakoda.jpg"><img id="BLOGGER_PHOTO_ID_5410360444928420354" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVu4YVPKlQnmASNl9gl5_MWX2HeiO-MiyC-crA1N3Ki9GnIjMPmmj3FcH5IJv87X6A2rm6yQ2SOSg1ms6Wt4oQbItb1O8C2WdQXbU1UA4IVEOvLGTBbLEFNfb5MdOGUUfV2uz2NK86X8I/s400/Banana+Pepper+Pakoda.jpg" border="0" /></a>
<strong><em>Ingredients</em> </strong>
<strong></strong>
<em>4 banana pepper </em>
<em></em>
<em>1 pinch Ajwain -carom seeds</em>
<em></em>
<em>
1 pinch baking soda or eno fruit salt</em>
<em></em>
<em>1 cup Besan - gram flour</em>
<em></em>
<em>
1 tsp chilli powder </em>
<em></em>
<em>1 pinch cumin seeds </em>
<p><em></em></p><p><em>Salt to taste</em></p><em></em>
<em><strong>Seasoning - Chaat masala , garam masala,dash of lemon juice and aijwan</strong></em>
<em></em>
<em></em>
<em><strong>Method</strong></em>
<em></em>
<em></em>
<em>Mix all the above ingredients with water and make thick paste except banana peppers. Cut the banana peppers into half and remove the seeds. Dip banana pepper in the paste and deep fry in oil. Fry on medium heat. Remove from the oil once pakoda becomes golden colour. Make a slit in the fried pakoda and sprinkle chaat powder,lil gram masal,lemon juice and aijwan on all pakora. </em>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-62732035768684506232009-12-01T13:56:00.005-06:002009-12-01T14:12:21.275-06:00Surali VadiI followed the <a href="http://www.showmethecurry.com/">http://www.showmethecurry.com/</a> website to make this <a href="http://showmethecurry.com/appetizers/khandvi-gujarati-snack.html">Surali vadi</a>. Its easy to make. It came out really good.
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnEECEFvWdA1UPs3j8QHtXSOhuDq72iVb3E9puWdCiQPIH5z8w6OgDGgjJsslKuJZA32aF8kHE6dYqkpFJzamb9J4xYnU1e8_rVpLpOQFmlnBQ92WOaLcQSoeJ7i3osLh6z9Phw5qapk/s1600/surali+vadi.jpg"><img id="BLOGGER_PHOTO_ID_5410359432290284546" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnEECEFvWdA1UPs3j8QHtXSOhuDq72iVb3E9puWdCiQPIH5z8w6OgDGgjJsslKuJZA32aF8kHE6dYqkpFJzamb9J4xYnU1e8_rVpLpOQFmlnBQ92WOaLcQSoeJ7i3osLh6z9Phw5qapk/s400/surali+vadi.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVY0jLzuO0up7xSULHPr-Y6r5fCrNEeod9YCyVYp5B3Mgs-VVmnYwST5eNDQejSq6bwDSgb9j6l6QfjheKkqFZq2ulKzTBQJvkloVq8BAWGXdRAVdGxGRrcS0oMj-Yt4YWAkw78j7VMY/s1600/Suralachi+vadi.jpg"><img id="BLOGGER_PHOTO_ID_5410359612596149810" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVY0jLzuO0up7xSULHPr-Y6r5fCrNEeod9YCyVYp5B3Mgs-VVmnYwST5eNDQejSq6bwDSgb9j6l6QfjheKkqFZq2ulKzTBQJvkloVq8BAWGXdRAVdGxGRrcS0oMj-Yt4YWAkw78j7VMY/s400/Suralachi+vadi.jpg" border="0" /></a></div>
<div></div>
<div>
</div>
<div></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-51346063479508124702009-11-30T20:56:00.010-06:002009-12-01T13:46:26.478-06:00Methidhittu lemon saaru(methkootu saaru)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb43iUQefJKeZ7GRMJ_1YQ1IGrCodVbZ-3uOLYDMi_rWqscZVH_7YXl_X8LukWSSaqp0IQJoyh9QfJd5Mx41aAlxundmx7Y9SVozf48d89rVT-88erdKmcRf8Cv4jRUQ55WEJszECYt9s/s1600/MK+saaru.jpg"><img id="BLOGGER_PHOTO_ID_5410356416805476642" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb43iUQefJKeZ7GRMJ_1YQ1IGrCodVbZ-3uOLYDMi_rWqscZVH_7YXl_X8LukWSSaqp0IQJoyh9QfJd5Mx41aAlxundmx7Y9SVozf48d89rVT-88erdKmcRf8Cv4jRUQ55WEJszECYt9s/s400/MK+saaru.jpg" border="0" /></a>
<div align="justify"><em>Ingredients </em></div>
<p><em></em></p>
<p><em>2 tbsp methidhittu </em></p>
<p><em></em><em>
2 glass water </p></em>
<div align="justify">
1/2 lemon juice </div>
<div align="justify">
1tsp sugar </div>
<div align="justify">
salt to taste </div>
<div align="justify">
Pepper lil bit </div>
<div align="justify">
cilantro for garnishing </div>
<div align="justify">
<a href="http://manishams.blogspot.com/search?q=vaggarane">Vaggarane </a></div>
<div align="justify"></div>
<div align="justify">
Method </div>
<div align="justify"></div>
<em><div align="justify">
Mix methidhittu with water. Add lemon juice,sugar and salt. Boil well for 5-8 minute. Add crushed pepper. Give vaggarane on top and garnish with cilantro. Close the lid. This goes well with hot rice.</em></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-13429711035918971972009-11-30T13:29:00.007-06:002009-12-01T13:44:43.645-06:00Quinoa Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacSn4NDw5tX8M7AhT-tB5Le7nLji6TuH7y6LCmfchDRdZCU4tajZQNDZ-dFoBCEs_kiXaTvY4nkK3iv_EUqkH24-4nXmYXemd_52zJX8Kim5ifP4-7-yt-QDUuiVddSUkfG_X_DSOJno/s1600/Quinoa+Soup.jpg"><img id="BLOGGER_PHOTO_ID_5410356024449495618" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacSn4NDw5tX8M7AhT-tB5Le7nLji6TuH7y6LCmfchDRdZCU4tajZQNDZ-dFoBCEs_kiXaTvY4nkK3iv_EUqkH24-4nXmYXemd_52zJX8Kim5ifP4-7-yt-QDUuiVddSUkfG_X_DSOJno/s400/Quinoa+Soup.jpg" border="0" /></a>
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyAng-Eo7zZDFM3gYvcmWCsJyHepwxlr4Dr8gVeyrVNHTM16iuEEZo94mBQQcvpsvvrSqBusBBA08WzJlv0h0KtT4zaT68UDRvbYUSyX1F23CD-BjY1N5weQkls1rAmwkYHPzUPqHzzs/s1600/Avalakki+vaggarane.jpg"></a>
<div align="justify"><em>The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. I made this </em><a href="http://showmethecurry.com/soups/quinoa-soup-vegetarian-recipe.html"><em>Quinoa soup </em></a><em>which tasted excellent after eating all the time fried food on Thanksgiving holidays. Please follow the website </em><a href="http://www.showmethecurry.com/"><em>www.showmethecurry.com</em></a><em> to make this receipe.</em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"></div></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-78179926835104150612009-11-24T21:27:00.006-06:002009-12-01T13:47:27.169-06:00Avalakki vaggarane<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRp_OmdoOotOjnBrsM6CENtIRo8Cmub33qKTXSTQpk3wIXUh2vvGuaC1jvtfd55GfyfgeszCzDC9B_vsr6ScksNJorjStD-2Rn_othQt-yLTwbRC5ZfYJXZx5irsw15gtjSsKt2k12P4w/s1600/Avalakki+vaggarane.jpg"><img id="BLOGGER_PHOTO_ID_5410356702875083362" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRp_OmdoOotOjnBrsM6CENtIRo8Cmub33qKTXSTQpk3wIXUh2vvGuaC1jvtfd55GfyfgeszCzDC9B_vsr6ScksNJorjStD-2Rn_othQt-yLTwbRC5ZfYJXZx5irsw15gtjSsKt2k12P4w/s400/Avalakki+vaggarane.jpg" border="0" /></a>
<div align="justify"><em>Ingredients</em></div>
<div align="justify">2 cup thin poha (avalakki)</div>
<div align="justify">putani(dahlia) 4-5 tbsp</div>
<div align="justify">Peanuts 4-5 tbsp</div>
<div align="justify">salt to taste</div>
<div align="justify">1/2 tsp sugar</div>
<div align="justify"><a href="http://manishams.blogspot.com/search/label/Vaggarane%2FTadka">Vaggarane</a></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"><em>Method</em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em>Microwave poha for 30 secs for 4 times. Don't do it continously for 2 minutes as poha burns.</em></div>
<div align="justify"><em>Make vaggarane in big vessel. Add putani and peanuts. Fry for 2 minutes. Then add turmeric and salt. Add poha and mix well. Add sugar and mix well again.</em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-69379684722768517742009-11-23T23:30:00.006-06:002009-11-24T22:09:01.615-06:00Mullangi Sambar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8QjwgMiDR_y2Nyhh-EwnvDyuVKEsRMbmnhEg1xbxRZOMZF6TMbXGsbRFAY3pf_8IfXFAX8zoRJj-6vGhiHYqDblBj-AJPHF_jvZoODtu7vCrLxt8_P3j-C6NDd5L-sLSAThhyB_hAmo/s1600/Moolangi+sambar.jpg"><img id="BLOGGER_PHOTO_ID_5407538468148358690" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8QjwgMiDR_y2Nyhh-EwnvDyuVKEsRMbmnhEg1xbxRZOMZF6TMbXGsbRFAY3pf_8IfXFAX8zoRJj-6vGhiHYqDblBj-AJPHF_jvZoODtu7vCrLxt8_P3j-C6NDd5L-sLSAThhyB_hAmo/s400/Moolangi+sambar.jpg" border="0" /></a>
<div align="justify"><em>Ingredients</em></div><div align="justify"><em></em></div><div align="justify"><em>1 White Radish or small red raddish bunch</em></div><div align="justify"><em>1Tomato</em></div><div align="justify"><em>1/2 toor</em><em> dhal </em></div><div align="justify"><em>Tamarind – 1tbsp </em></div><div align="justify"><em>1 tbsp Sambar powder </em></div><div align="justify"><em>marble size jaggery</em></div><div align="justify"><em>Turmeric powder </em></div><div align="justify"><em>Salt to taste </em></div><div align="justify"><em>For seasoning:</em></div><div align="justify"><em>2 teaspoon oil</em></div><div align="justify"><em>1/2 teaspoon mustard</em></div><div align="justify"><em>A pinch of asafetida</em></div><div align="justify"><em>Few curry leaves</em></div><div align="justify"><em>2 tbsp coriander for garnishing </em></div><div align="justify"><em></em></div><div align="justify"><em><strong>Method:</strong></em></div><div align="justify"><em>Wash toor dhal and add enough water along with a pinch of turmeric powder and pressure cook till 3 whistles. Soak tamarind in water and squeeze out the juice.Cut tomato into medium size pieces. Peel the skin from radish and cut it into thin round pieces. Boil radish,tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the radish is soft. Add tamarind juice and allow to boil. Mash the daal. Add mashed toor daal. Boil for 10 minutes. In a kadai put the oil and when it is hot add the mustard. When it pops up, add asafoetida, curry leaves and fry for a while. Add this to the sambar. Close the lid. Garnish with coriander. Serve with hot rice.</div></em>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-44549600620252078302009-11-23T21:18:00.012-06:002009-11-23T23:26:23.040-06:00Mosaru Avvalakki( Yogurt poha)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTZw6K3gdDCOAHCpHJMIWY6l9YE1pUkYOk347L-CfuIJ5u9TwBLDJ4sMyPrVEXG66sRIRfCFs2fboKl-97_fTTAbT2lYIqIaIfziig9dOa_2KC4tVUHYC6PqbgxaK2LAe4taw5gGmMfQ/s1600/Mosaru+avvalakki.jpg"><img id="BLOGGER_PHOTO_ID_5407537134976307362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTZw6K3gdDCOAHCpHJMIWY6l9YE1pUkYOk347L-CfuIJ5u9TwBLDJ4sMyPrVEXG66sRIRfCFs2fboKl-97_fTTAbT2lYIqIaIfziig9dOa_2KC4tVUHYC6PqbgxaK2LAe4taw5gGmMfQ/s400/Mosaru+avvalakki.jpg" border="0" /></a>
<div align="justify"><em><strong>Ingredients </strong></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em>1 Cups Thick Avalakki / Poha / Beaten Rice </em></div>
<p><em></em></p><em>
<p>
1/2 Cup Curds/ Yoghurt </p>
<p></p>
<p>1/4 cup milk</p>
<p></p>
<p></p>
<p>
</p>
<p>
1tbsp Coriander Leaves</p>
<p></p>
<p>
Salt to taste </p>
<p></p>
<p>
<a href="http://manishams.blogspot.com/search/label/Vaggarane%2FTadka">Vaggarane</a></p>
<p></p>
<p></p>
<p></p>
<p><strong>Method</strong></p>
<p></p>
<p align="justify">Wash Poha in strainer for 2-3 times. Leave for 5 minutes so becomes soft. Transfer poha in bowl. Add yogurt,milk and salt. If the yogurt is sour add 1 tsp sugar. Mix well. Give <a href="http://manishams.blogspot.com/search/label/Vaggarane%2FTadka">vaggarane </a>on top. Granish with chopped coriander leaves. Enjoy!!!</p>
<p align="justify"></em></p>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-41530200057399822892009-11-23T09:35:00.018-06:002009-11-23T23:27:52.309-06:00Sabudana Khichidi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlxqw70ic_1HdSAfQ7hZw3z2mE58MJmGT7IuNu8BKjW3cwwGnTEuwjeV_3qdaxIoEsAykgIpVphekVJ6N4-aFWfUOozHzJ9aAvS3z9ovI88bbTOHMHTmKXISiJr8jF7sgi6HhFjcDbaw/s1600/Sabodana+khichidi.jpg"><img id="BLOGGER_PHOTO_ID_5407537604252647442" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlxqw70ic_1HdSAfQ7hZw3z2mE58MJmGT7IuNu8BKjW3cwwGnTEuwjeV_3qdaxIoEsAykgIpVphekVJ6N4-aFWfUOozHzJ9aAvS3z9ovI88bbTOHMHTmKXISiJr8jF7sgi6HhFjcDbaw/s400/Sabodana+khichidi.jpg" border="0" /></a>
<p align="justify"><em>Ingredients </em></p><em>
<p align="justify">
1 cup sabudana(sago) </p>
<p align="justify">
1/2 tsp Sugar </p>
<p align="justify">
2 Green Chillies chopped </p>
<p align="justify">
5-6 tbsp crushed peanuts(coarse) </p>
<p align="justify">
1 boiled & peeled potato </p>
<p align="justify">
Oil 1 tbsp </p>
<p align="justify">
1tsp cumin seeds </p>
<p align="justify">
Few Coriander leaves for garnish </em></p>
<p></p>
<p></p>
<p>
Method </p>
<p></p>
<p></p>
<p>
</p>
<div align="justify">
<em>Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs. Cut the potatoes into thin slices. Mix Sabudan with crushed groundnuts,sugar and salt and keep aside. Heat the oil in a kadai and add cumin seeds and green chillies . Add potatoes and stir well. Mix sabudana mixture and mix gently. If the mixture is too dry sprinkle 1 tbsp of milk and mix well. Close the lid and cook for 2-3 minutes. Garnish with chopped coriander.Serve hot.</em> </div>
<div align="justify"></div>
<div align="justify"></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-79737332930005516292009-11-23T09:17:00.007-06:002009-11-23T23:29:02.258-06:00Sabudana payas(Sago payasam)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowp0ZO8FvL_JynH3-UKmC6Uzr17NJ9Q_TquWMQQxCHLuJlTEJCci2X2s_aMrCR4Sdua5bkB71E2Kgfx8-T66BY1YqqNUZx_qhSiWYXMuCopAtWMdyYR6hUzbR45SCrgllV7-Fcx0gbgk/s1600/sabodana+payasam.jpg"><img id="BLOGGER_PHOTO_ID_5407537923857760370" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowp0ZO8FvL_JynH3-UKmC6Uzr17NJ9Q_TquWMQQxCHLuJlTEJCci2X2s_aMrCR4Sdua5bkB71E2Kgfx8-T66BY1YqqNUZx_qhSiWYXMuCopAtWMdyYR6hUzbR45SCrgllV7-Fcx0gbgk/s400/sabodana+payasam.jpg" border="0" /></a>
<div align="justify"><em>Sabudana payasam is mainly eaten on Ekadashi fasting. It takes a short time to cook after soaking and tastes absolutely heaven.</em> </div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
<em>Ingredients</em> </div>
<p>
4 tbsp sabudana (sago) </p>
<p></p>
<p></p>
<p>
1 1/2 cup milk </p>
<p></p>
<p>
4tbsp sugar </p>
<p></p>
<p>
Big 3-4 cardmom (powdered) </p>
<p></p>
<p></p>
<p>
Method
</p>
<div align="justify">
<em>Wash sabodana for 2-3 times and drain all the water. Add 1 tbsp of water and soak for 2-3 hrs. Heat milk in a vessel. When milk is becomes warm add sago.On low heat cook stirring continuously as sabudana has a tendency to stick to the bottom of the pan. When the sabudana turns transparent, that means it is cooked. Add sugar and cook stirring for 2-3 minutes. Cook till you get the desired consistency of the kheer. Turn off the heat. Add cardmom powder. Serve hot or cold as dessert. You can always add dry fruits. I like to have it when the payas is hot. Its taste excellent. This can also be cooked in microwave.</em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"><em></em></div>
<div align="justify"></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-28231461091809979482009-11-23T00:34:00.021-06:002009-12-01T14:00:20.785-06:00Heerikai chutney(Ridgegourd chutney)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySbdJS7l8rN-dRideQaurlYc85mfaKqPrJQNwfftuILuPj0zy1Dso1t91GMjfnSgKMqLGeiRFLdGEFejAQBAHhp1IHlIIvQPNZh5AYlcd94mr8UXhxlTN7fM877lmaK416p4EUqCUSbE/s1600/Heerikai+Chutney.jpg"><img id="BLOGGER_PHOTO_ID_5410360051550802386" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySbdJS7l8rN-dRideQaurlYc85mfaKqPrJQNwfftuILuPj0zy1Dso1t91GMjfnSgKMqLGeiRFLdGEFejAQBAHhp1IHlIIvQPNZh5AYlcd94mr8UXhxlTN7fM877lmaK416p4EUqCUSbE/s400/Heerikai+Chutney.jpg" border="0" /></a>
<div align="justify">Ingredients </div>
<div align="justify">1 Long Ridge Gourds </div>
<div align="justify"></div>
<div align="justify">
2 Green Chillis (add more for more spicey taste)</div>
<div align="justify">1tbsp sesame seeds </div>
<div align="justify">1tbsp roasted peanuts </div>
<div align="justify">Salt to taste </div>
<div align="justify"></div>
<div align="justify">
marble size Tamarind </div>
<div align="justify"></div>
<div align="justify">
little jaggery
1tsp oil </div>
<div align="justify"></div>
<div align="justify">
<strong>Method</strong>
</div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
Peel the rough Ridge Gourd Skin and Cut both the ends. Dice the Ridge Gourd. Heat oil in kadai. Add diced ridgegourd,Green Chillies,sesame seeds, peanut, tamarind juice,jaggery and salt. On low heat cook for 20 minutes until ridgegourd becomes tender. Stir occasionally. Let it cool down. Grind to a smooth Paste. Season with <a href="http://manishams.blogspot.com/search/label/Vaggarane%2FTadka">Tadka or vaggarane</a>. Serve this Chutney with chapati,roti, jolad rotti and hot rice.</div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-76301633045168295482009-11-22T22:54:00.015-06:002009-12-01T13:50:51.922-06:00Putani chutnipudi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyh49Z5ggW_cN3-v7VKJcPFqWo30T91IOH5USA3mlV3XV9nY1ThzzVIRrF_XkoHI35TwpOWCiP7oGJ4PUC60MZVybgCLbD0BDQzBpQprE185rtIbN9l4fyE6YtUCMd9kjSTmTaXyfzoE/s1600/putani+chutney+pudi.jpg"><img id="BLOGGER_PHOTO_ID_5410357070720154706" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyh49Z5ggW_cN3-v7VKJcPFqWo30T91IOH5USA3mlV3XV9nY1ThzzVIRrF_XkoHI35TwpOWCiP7oGJ4PUC60MZVybgCLbD0BDQzBpQprE185rtIbN9l4fyE6YtUCMd9kjSTmTaXyfzoE/s400/putani+chutney+pudi.jpg" border="0" /></a>
<div align="justify">Especially in North Karnataka, there are different types of chutneys served with meals. This is my husband's and daughter's favourite chutney pudi. It goes well with jolad rotti(jowar rotti),
Sajji rotti, chapati and rice. </div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
<strong>Ingredients</strong></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
1 cup Putani(dahlia)</div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
1/2 cup dry Coconut powder </div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
Salt to taste
</div>
<div align="justify"></div>
<div align="justify">
1tsp Cumin seeds / Jeera </div>
<div align="justify"></div>
<div align="justify">
2tsp of Asafoetida </div>
<div align="justify"></div>
<div align="justify">
2 tbsp red chilli powder </div>
<div align="justify"></div>
<div align="justify">
<strong>Method</strong></div>
<div align="justify"><strong></strong></div>
<div align="justify"><strong></strong></div>
<div align="justify"><strong></strong></div>
<div align="justify"><strong></strong></div>
<div align="justify"><strong></strong></div>
<div align="justify">Mix all the ingredients and put in a mixer and make it powder. Putani chutnipudi is ready.</div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-24031408320847678672009-11-22T22:27:00.007-06:002009-11-22T22:45:12.347-06:00Shenga hindi or chutney<div align="justify">Especially in North Karnataka, there are different types of chutneys served with meals. This chutney pudi is popular in khanavali. In khanavali it will be more spicey and garlicy. Garlic Shenga hindi is my favorite chutney pudi. It goes well with jolad rotti(jowar rotti), Sajji rotti, chapati and rice. </div><p>
<strong>Ingredients</strong> </p><p>
1 cup roasted Peanut </p><p>
2tbsp Chilli powder </p><p>
tamarind - 2 tbsp </p><p>
Garlic - 4 to 6 big (optional) </p><p>
Salt to taste </p><p>
Hing pinch </p><p></p><p>
<strong>Method</strong> </p><p></p><p>
Mix all the ingredients and put in a mixer and make it coarse powder.Shengad pudi is ready.It goes well with all North Karnataka dishes. </p>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-49150831499705101992009-11-22T22:05:00.011-06:002009-11-22T22:24:54.220-06:00Agasi Hindi(Agasi chatnipudi)<div align="justify"><strong>Agasi(flax seeds) is good source of fiber. Agasi pudi goes well with Jowar rotti, Sajji rotti and hot rice.</strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong>Ingredients</strong> </div><div align="justify">
Agasi(flax seeds) - 1cup </div><div align="justify">
Roasted peanuts 4tbsp </div><div align="justify">
Chilli powder - 1 to 2 tbsp as per your taste </div><div align="justify"></div><div align="justify">
Tamarind - marble size </div><div align="justify">
Garlic - 4 to 6 big one(optional) </div><div align="justify">
Marble size jaggery </div><div align="justify">
Salt to taste </div><div align="justify"></div><div align="justify"></div><div align="justify">
<strong>Method</strong> </div><div align="justify"></div><div align="justify">
</div><div align="justify">
Roast flax seeds till aroma comes out. Let it cool. Mix all the ingredients and put in a mixie and make it to a powder. The powder is ready and you can store it for 15 days in a dry place.Enjoy with jowar rotti or chapattis. Even my daughter liked it. It has combination sweet and sour.</div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-8172011020424005402009-11-22T20:34:00.009-06:002009-11-22T21:03:03.600-06:00Goda Masala<div align="justify"><strong>Ingredients</strong> </div><div align="justify">
5 Cardamom</div>
<div align="justify">1/2 inch stick Cinnamon </div>
<div align="justify">5 Cloves
2 Bay Leaf </div>
<div align="justify">1 tsp Oil </div><div align="justify">
2 tsp White Sesame seeds </div><div align="justify">
2 tsp Coriander seeds</div>
<div align="justify">4 tsp flaked Coconut </div><div align="justify">
10 Black Pepper corns (Menasu) </div><div align="justify">
5 Cassia Buds</div><div align="justify"></div><div align="justify">
<strong>Method</strong></div>
<div align="justify"><strong></strong></div>
<div align="justify">Remove the cardamom seeds from their husks. Saute the cinnamon, cloves, cardamom and bay leaves in the oil. Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown. Cool and grind with sauted spices until fine. Store in an air tight container.</div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-23429288191642374852009-11-22T20:12:00.017-06:002009-11-22T21:21:38.645-06:00Kaal Bhat or masalay rice<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXzoh4HKuL6jxojdcpSCYcuLDaynms7IwNbY5exr7ydGnoGNMlZ3zP2Z6XvmzTq8AfvhUPZn5rzDoZqEkMteXIyzvaB1JCBVw_JM4mcyHhL8LAxPPmzb9-IDIZm0yygK2L3RZEuR3_T0/s1600/Shrikanda.jpg"></a><img id="BLOGGER_PHOTO_ID_5407133594207876770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpfd9s41xZUVAPMbocv50COfdPkViIl6ZZy8OwuI52rkcSXRsV-MbSjxDs1GkM-ezBVUcMXuEhfT3qCb-MsnA9DmRd4g7n8PPjn-wWxxBgZYzWVoLZYUP3jsJAt73zdrYyLSiq8kv9s4/s400/Kaala+bhaat.jpg" border="0" />
<div align="justify"><strong>Ingredients </strong></div>
<div align="justify">
1 cup Basmati rice </div>
<div align="justify">
water </div>
<div align="justify">
1/4 cup peas</div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">1 potato dices into big pieces</div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">1 carrot diced into small pieces </div>
<div align="justify">
7-8 cashewnuts </div>
<div align="justify">
10 curry leaves </div>
<div align="justify">
<a href="http://manishams.blogspot.com/2009/11/goda-masala.html">2 tbsp Maharashtrian goda masala </a></div>
<div align="justify">
1 teaspoon turmeric powder </div>
<div align="justify">
1/2 teaspoon asafoetida</div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">1 tsp red chilli powder </div>
<div align="justify">
salt to taste </div>
<div align="justify">
Marble size jaggery</div>
<div align="justify">
2 tbsp ghee </div>
<div align="justify">
chopped coriander leaves </div>
<div align="justify">
fresh grated coconut for garnishing </div>
<div align="justify">
Cinnamon sticks 1/2 inch </div>
<div align="justify">
3-4 cloves </div>
<div align="justify">
1-2 bay leaves </div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
<strong>Method</strong> </div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">
Wash rice and drain. Keep aside for 10 minutes an hour. </div>
<div align="justify">
Heat a Pressure cooker. Add 1tbsp oil. Add cumin, turmeric powder, hing, cinnamon, cashew nuts and curry leaves . Fry for 30 seconds.</div>
<div align="justify">
Add potato cubes,carrots and peas. Fry for 1 minute.
Next add the raw rice and keep stirring for some time on medium heat. Add water to cover the rice and vegetable mixture. Don't add more water. Add goda masala,salt, jaggery, red chilli powder and tbsp ghee on top. Cover the lid. </div>
<div align="justify">
</div>
<div align="justify">Pressure cook for 2 whistles and remove from the heat. Once the pressure is released granish with grated coconut and chopped coriander. Serve hot. </div></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-10678466408939354072009-11-22T20:03:00.013-06:002009-11-22T23:24:29.111-06:00Sabudana vada(Sago Vada)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLA4LPgNp9vFEr8h4JHcdXbQcBDom9V1NM1j4qYnhM3V9lOppuk3ZVe59QMAZExPubbEPI0rL4AqRQcCiMQ64VwY9K7W038OvOX4TOwhVK9HheBSQIbfVflLjHgNwH0ShABZ64WIwRIE/s1600/Sabudana+Vada.jpg"><img id="BLOGGER_PHOTO_ID_5407137815308687362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLA4LPgNp9vFEr8h4JHcdXbQcBDom9V1NM1j4qYnhM3V9lOppuk3ZVe59QMAZExPubbEPI0rL4AqRQcCiMQ64VwY9K7W038OvOX4TOwhVK9HheBSQIbfVflLjHgNwH0ShABZ64WIwRIE/s400/Sabudana+Vada.jpg" border="0" /></a>
<div align="justify"><strong></strong></div>
<div align="justify"><strong></strong></div>
<div align="justify"><strong></strong></div>
<div align="justify"><strong></strong></div>
<div align="justify"><strong></strong></div>
<div align="justify"><strong></strong></div>
<div align="justify"><strong>Ingredients</strong> </div>
<div align="justify"></div>
<div align="justify">
1/2 cups Sago (sabudana)</div>
<div align="justify"></div>
<div align="justify"></div>
<div align="justify">2 medium Potatoes, boiled and mashed</div>
<div align="justify">
1 cup Roasted peanuts, coarsely ground </div>
<div align="justify"></div>
<div align="justify">
3 Green chillies, finely chopped </div>
<div align="justify"></div>
<p>1tsp Cumin seed </p>
<p>
2tbsp fresh coriander leaves finely chopped </p>
<p>
Salt to taste </p>
<p>
Oil to deep fry </p>
<p>
<strong>Method</strong> </p>
<p>
Soak the sabudana, in enough water to cover it, for about 4 hours. Drain off excess water. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, and salt. Mix thoroughly. Take lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown. Drain excess oil on kitchen paper. Serve hot with chutney of your choice. </p>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-21019497365609910732009-11-15T12:49:00.000-06:002009-11-15T12:49:11.218-06:00Green moong curry(Hesarbele palya)<div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></em><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">1 cup Moong Dal </span></em><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">1 Onion diced into small piceces</span></em><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">3-4 garlic cloves</span></em><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">1tsp red chilli powder</span></em><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">sambar powder or Home made masal powder</span></em><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">marble size jaggery</span></em><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">salt to taste</span></em><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">Vaggarane</span></em><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8JPUoMVJIm3KYqncwWReWewB8uyy-f5-NXniFGOnzfpAfRnM9yvp_RVvHRpXLpXpP4J4Mi3DazZQHtJRWXWSzWfWGPeF4DDtqFN8sKmjlFb-myCohoV0GsElnbXmSHsNq_qmIX77Tk0/s1600-h/Hesarukalu+palya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8JPUoMVJIm3KYqncwWReWewB8uyy-f5-NXniFGOnzfpAfRnM9yvp_RVvHRpXLpXpP4J4Mi3DazZQHtJRWXWSzWfWGPeF4DDtqFN8sKmjlFb-myCohoV0GsElnbXmSHsNq_qmIX77Tk0/s400/Hesarukalu+palya.jpg" /></span></em></a><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><em>Method</em></strong><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;">Heat oil. Pressure cook moon dal with salt for 3-4 whistles. Make vaggarane. Fry onion and garlic for 5 minutes. Add pressure cooked green moong dal i.e hesaru bele. Cook 2-3 minutes. Add sambar powder,jaggery,salt and red chilli powder. Mix well. Add little water. Cook for 10 minutes. Garnish with cilantro. Hesabele palya goes well with bhakari,chappati and rice.</span></em><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-10307142735458197682009-11-14T12:50:00.001-06:002009-11-14T18:18:39.448-06:00Spinach Pakoda(palak bhaji)<div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></em><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">6 tbsp besan flour</span></em><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp rice flour</span></em><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">salt to taste</span></em><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp red chilli powder</span></em><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">1tsp Aijwan</span></em><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">pinch of soda or Eno fruit salt</span></em><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">20 Spinach Leaves(I use baby spinach)</span></em><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Oil to fry</span></em><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHv_SknI_4aiyXUWhH1cgYT05aP1I9ztlVA9IagsA80SOWlKlkyosmTZ1JflDbHoN-HzUxbztmTMbKHAFTyF5z0dEQLrKNgJ-nDyFfEQVBcTJuGC5ihfnNUcgesaebvL8OoQF5IvtEZM/s1600-h/Spinach+pakoda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHv_SknI_4aiyXUWhH1cgYT05aP1I9ztlVA9IagsA80SOWlKlkyosmTZ1JflDbHoN-HzUxbztmTMbKHAFTyF5z0dEQLrKNgJ-nDyFfEQVBcTJuGC5ihfnNUcgesaebvL8OoQF5IvtEZM/s400/Spinach+pakoda.jpg" /></a><br />
</div><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Method</span></em><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Mix all the above ingredients except spinach. Add water and mix well until there are no lumps. The consistency should be medium thick so the batter can coat to the spinach leaves. Heat oil in deep pan. Take spinach leaf and dip in the battter until the leaf should be well coated with batter. Put it in hot oil. Fry for 2-3 minutes until it turns to golden red colour. Remove from the oil and put it on napkin so oil is absorbed. Serve with any chutney. Its very crispy and crunchy.</span></em><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-62163094930602226882009-11-12T22:26:00.013-06:002009-11-22T21:26:32.790-06:00Shrikhand(Instant)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWb33Jyy6Z9u_PhN3px4QQmv0y-x4oPs332wc2Vb7xbhQQ5KF1NbJyyCJeAcdFhggqqBIXykTakpgr0Z6P9OPT0FTrFELIrfft9qeUjEBfXx_EY3RLAoBJMAy3DnxAYOQNaJa0PSzj5g/s1600/Shrikanda.jpg"><img id="BLOGGER_PHOTO_ID_5407134420039833634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWb33Jyy6Z9u_PhN3px4QQmv0y-x4oPs332wc2Vb7xbhQQ5KF1NbJyyCJeAcdFhggqqBIXykTakpgr0Z6P9OPT0FTrFELIrfft9qeUjEBfXx_EY3RLAoBJMAy3DnxAYOQNaJa0PSzj5g/s400/Shrikanda.jpg" border="0" /></a>
<div style="TEXT-ALIGN: justify"><em><span style="color:orange;"><strong>Ingredients</strong></span></em>
</div>
<div style="TEXT-ALIGN: justify">
</div>
<div style="TEXT-ALIGN: justify"><em>1 sourcream box </em>
</div>
<div style="TEXT-ALIGN: justify"><em>1/2 cup Sugar</em>
</div>
<div style="TEXT-ALIGN: justify"><em>Orange food colour(optional)</em> </div><div style="TEXT-ALIGN: justify">
<em>Nutmeg powder</em>
</div>
<div style="TEXT-ALIGN: justify"><em>Dry fruits</em> </div><div style="TEXT-ALIGN: justify">
<em>2-3 saffron threads(optional)</em>
</div>
<div style="TEXT-ALIGN: justify"><em>3-4 Cardmom powder</em>
</div>
<div style="TEXT-ALIGN: justify">
</div>
<div style="TEXT-ALIGN: justify">
<div class="separator" style="CLEAR: both; TEXT-ALIGN: center">
</div>
<div style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none"><em><span style="color:orange;"><strong>Method</strong></span></em>
</div></div>
<div style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none; TEXT-ALIGN: justify">
</div>
<div style="TEXT-ALIGN: justify">
<div style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none"><em>Mix sour cream with sugar. It really depends how much sweet you want. Add orange colour 3-4 drops. Mix well. Add cardmom powder and chopped dry fruits. Garnish with dry fruits again. Keep in fridge for 1-2 hrs. Shrikand goes well with puri and chapati. Also served as dessert. Voila!!! </em></div></div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-47294198003339993642009-11-12T14:39:00.001-06:002009-11-12T14:40:25.757-06:00Shenga Holige<div class="separator" style="clear: both; text-align: left;">For Tulasi Maduve (marriage) I prepared Shenga holige. First time I tried this receipe. It came out really good. We celebrated Tulasi marriage very grandly.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjroOUcLrHQ6NeNfxgpFJHs1pi3H0puD5AOGmCR9tOMEVldu4OeodSC0sXVxTmivrjZJiUZNq1J9ZZdGd7gMLgH8XWxbbG2RWXPA9Au9Y6Ztsut08pvKyz-w1tx6hZ0qe5KHUWud6IQI/s1600-h/Tulasi+maduve.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjroOUcLrHQ6NeNfxgpFJHs1pi3H0puD5AOGmCR9tOMEVldu4OeodSC0sXVxTmivrjZJiUZNq1J9ZZdGd7gMLgH8XWxbbG2RWXPA9Au9Y6Ztsut08pvKyz-w1tx6hZ0qe5KHUWud6IQI/s320/Tulasi+maduve.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWgaYgsGgPHApQPLDf29ogBZZbLedGsx8KdykZTMm-Fh6cGtrHnajENQBz7hhQ7gau5qhl0oe_TOF-DnU2JpmfJF4BAnocya83jAIKA02y-Pk5IqHmsFBuL-C3qAfAAibP-BNctID12Y/s1600-h/Shenga+Holige.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWgaYgsGgPHApQPLDf29ogBZZbLedGsx8KdykZTMm-Fh6cGtrHnajENQBz7hhQ7gau5qhl0oe_TOF-DnU2JpmfJF4BAnocya83jAIKA02y-Pk5IqHmsFBuL-C3qAfAAibP-BNctID12Y/s400/Shenga+Holige.jpg" /></a><br />
</div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0tag:blogger.com,1999:blog-4347198621789162871.post-8467214927787286552009-11-12T14:30:00.002-06:002009-11-14T18:21:00.245-06:00Ragi Dosa<div style="text-align: justify;"><em>Ragi (fingermillet) is very high in protien and healthy. This time I prepared dosa with ragi flour.</em><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><strong>Ingredients</strong></em><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>1 cup urad dal</em><br />
</div><div style="text-align: justify;"><em>3 cup ragi flour</em><br />
</div><div style="text-align: justify;"><em>1tsp methi seeds(fenugreek seeds)</em><br />
</div><div style="text-align: justify;"><em>Oil</em><br />
</div><div style="text-align: justify;"><em>salt to taste</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tcFhjV7T5nTnapqn3wr4jiRxeVrIjjQdEGCrRqr6ALQrGnaqqNCt-q0UjzdyK12NFSmr_AwacEtpo6EsnueFUH-fnquW_4BwYOr8WvtMUZdBy5FfzF2taZf83co7Ffbew4yXkDs5fGU/s1600-h/Ragi+dosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tcFhjV7T5nTnapqn3wr4jiRxeVrIjjQdEGCrRqr6ALQrGnaqqNCt-q0UjzdyK12NFSmr_AwacEtpo6EsnueFUH-fnquW_4BwYOr8WvtMUZdBy5FfzF2taZf83co7Ffbew4yXkDs5fGU/s400/Ragi+dosa.jpg" /></a><br />
</div><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><strong>Method</strong></em><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Soak urad dal and methi seeds for 2 -3 hrs. Same time mix ragi flour with water. Grind urad dal to smooth paste. Add ground paste to ragi batter. Mix well. Add salt and allow it ferment for overnight or 4-6 hours. Heat tava. Take a laddle full of batter and spread like paper dosa. Put oil on top and on side. Cook well. Serve with any chutney. I prepared coconut chutney with ragi dosa. It tasted excellent. My both daugthers liked it very much and of course hubby too.</em><br />
</div>Manishamshttp://www.blogger.com/profile/09879467887998678467noreply@blogger.com0