tag:blogger.com,1999:blog-40730572703161425632024-03-05T02:55:08.544-08:00this is raji's counterSharing traditional cooking.RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4073057270316142563.post-19389771160716080502017-04-11T19:32:00.001-07:002017-04-11T19:32:28.044-07:00Garlic Powder!<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 class="post-title entry-title" itemprop="name">
Garlic Powder/Podi
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: medium;"> We know that garlic has got great medicinal effects and especially it is good for heart.</span></span><span style="font-size: medium;">T</span><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: medium;">his recipe is also a heart friendly one.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;">Let us see how to prepare garlic podi/ powder.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;">You need</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;">1. Peeled garlic a handful.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">2. toor dhal/sambhar dhal--- 1 cup.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;">3. Red Chillies-----1or 2.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;">4. Salt to taste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;">5. cooking oil -quarter tea spoon.</span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;">Let us see in the video as to how to prepare this :</span><br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/ZE8mMrcyXQc/0.jpg" src="https://www.youtube.com/embed/ZE8mMrcyXQc?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;">Please share this video with your friends and relatives. Also do not forget to subscribe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;"> Thank you!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: medium;"> </span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-88465787595654651352016-12-11T19:05:00.001-08:002016-12-13T02:22:34.929-08:00Tomato Gojju<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #f3f3f3;"><span style="color: blue;"><a href="http://rajipages.blogspot.com/2016/12/blog-post.html"><span style="font-size: large;">click here to read in Tamil.<span style="font-size: small;">தமிழில் இங்கே படிக்கலாம்.</span> </span></a></span></span><br />
<span style="font-size: large;">Yesterday, feeling bored, I was surfing tv channels. So many news channels..... giving their own versions and trying to make even trivial matters as sensational news. As I was surfing, suddenly I saw myself landing in a kitchen. The chef was busily cutting a heap of tomatoes. What could he do with so much of tomatoes.....I wondered. My curiosity allowed me to stay there for a while. <br /><br />In the course of chef's conversation, I came to know that he was preparing tomato gojju.I continued to watch. After watching the show, even I tried my hand on this recipe.A very simple recipe , but with a great taste.<br /><br />To my surprise, this recipe had a warm welcome at home too. <br /><br />Let me share the recipe with you now.<br /><br />All you need to prepare this:<br /><br />1. Tomatoes ---- 1/4 kg.<br />2. Turmeric power---1/2 tea spoon.<br />3. Redchilly powder/Sambhar powder---3 or 4 spoons(as per your taste).<br />4. Salt to taste.<br />5. Jaggery crumps -- a fistful.<br />6. Asafoetida--1/4 spoon.<br />To garnish<br />7. oil--- 2 spoons.<br />8. mustard seeds a little.<br />9. fenu greek seeds/methi-- one spoon.<br /><br />Preparing Instructions:<br /><br />Wash the tomatoes well before cutting them into small pieces. Keep it aside.Pour a spoon of oil in a pan and heat it. Then add mustard seeds . When mustard starts popping, add the fenugreek seeds. When fenu greek seeds turn golden brown, add the cut tomatoes.To that add turmeric powder, chilly powder, salt and jaggery.Mix it well. Pour a little water for the tomatoes to get cooked. Close it with a lid and simmer the gas. Stir it now and then. When the tomatoes get cooked, remove the lid. keep stirring the tomatoes till the gravy thickens to a smooth paste consistency.<br /><br />Remove from fire and garnish it with asafoetida.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyHZYy7S_b4FWqVAvCNBUZmQ4G25Jy9tVYQ5ZYCKvTWlrKP_7hL0JNBAI1ThT6uaMO8tjQ5Z4_DmAn5rGphHkggUTTsPI6eQ8lLnF-NoBdpmvbh_derxT7tYqKh35mnJc8cNpURpcV22N/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyHZYy7S_b4FWqVAvCNBUZmQ4G25Jy9tVYQ5ZYCKvTWlrKP_7hL0JNBAI1ThT6uaMO8tjQ5Z4_DmAn5rGphHkggUTTsPI6eQ8lLnF-NoBdpmvbh_derxT7tYqKh35mnJc8cNpURpcV22N/s320/unnamed.jpg" width="320" /></a></div>
<span style="font-size: large;"><br /><br />Wow! The flavour is sure to sail with the wind and bring back neighbours to your kitchen.</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-11048357488844577822016-09-30T10:18:00.001-07:002016-09-30T10:18:38.676-07:00onion chutney <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: medium;"></span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><br /></span></div>
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<span style="font-size: large;">Onion garlic chutney is a good companion for idly, dosa and for even chapathis .<br />
<a href="http://rajipages.blogspot.com/2016/09/blog-post_30.html">Tamil version of the recipe is here. </a></span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">
</span>
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<span style="font-size: large;">Let us see as to how to prepare this tasty chutney.</span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;"><br /></span></div>
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</span>
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<span style="font-size: large;">All we need is </span></div>
<span style="font-size: large;">
</span>
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<br /></div>
<span style="font-size: large;">
</span>
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<span style="font-size: large;">1. Sambar/ pearl onions- - 4 or 5 .( also you can use the big onions)</span></div>
<span style="font-size: large;">
</span>
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<span style="font-size: large;">2.Tomatoes-- 2 ( also you can use tamarind )</span></div>
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</span>
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<span style="font-size: large;">3.Red chillies-- 4 or 5 or as per your taste.</span></div>
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</span>
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<span style="font-size: large;">4.Salt to taste.</span></div>
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</span>
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<span style="font-size: large;">5.Oil - 1 tea spon.</span></div>
<span style="font-size: large;">
</span>
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<span style="font-size: large;">6.Mustard -- a little to garnish.</span>
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;"></span><br />
<div>
<br />
<u><span style="font-size: large;">Preparing instructions:</span></u></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">
</span>
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<span style="font-size: large;">Peel the onion. If the onions are big, cut them into 2 or 4 pieces.</span></div>
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</span>
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<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;">First
heat the oil in a pan. Add the red chillies. Fry them and keep aside.
Now add the cut onion and tomatoes and fry them only for a few
minutes. Do not over fry them. Remove them from the frying pan much before they become translucent. </span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;">Take
the moxie jar. Add the fried chillies and add salt. Grind into a fine
powder. Then add the fried onion and tomato and grind them into a
coarse paste. Again take care not to grind into a fine paste. The
texture does make a difference in the taste of the chutney.</span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;">Now garnish it with mustard. Your chutney is ready.</span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;">
Serve the chutney with lots of love. That sure will enhance the taste. You are sure to be praised by your husband and family.</span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">
</span>
<div>
<span style="font-size: large;">Now waiting for what? Go ahead, prepare the chutney and enjoy its taste.</span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIS7PvY9GtNu0asHfZ0SruPzdAA1Ynmk6oO91BVnSbAcePVCryNPde7mfPKikdi2r9lFvo4XscyEVKFV-Gr6OFvnVg99m-4zwNNljA8r27SkTiM6eNZVr_bMhBMxBYJPAS9pnE4D70li-/s1600/garlic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIS7PvY9GtNu0asHfZ0SruPzdAA1Ynmk6oO91BVnSbAcePVCryNPde7mfPKikdi2r9lFvo4XscyEVKFV-Gr6OFvnVg99m-4zwNNljA8r27SkTiM6eNZVr_bMhBMxBYJPAS9pnE4D70li-/s1600/garlic.jpg" /></a></span></div>
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<span style="font-size: large;">But please don't forget to send a feedback to me.</span></div>
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RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-73585394418478788262016-08-15T22:10:00.000-07:002016-08-15T22:20:13.660-07:00Thavala vadai <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://rajipages.blogspot.com/2016/08/blog-post.html"><span style="color: red;"><span style="font-size: small;">தவலை வடை செய்முறை இங்கே.</span></span></a><br />
<br />
<span style="font-size: large;">This Vadai has earned its name from the vessel( Thavalai), in which it is cooked. "Thavalai" is a Tamil name for a vessel( made of either brass or bronze)which has a narrow neck and a broad trunk. And yes ...you guessed it right. This Vadai was prepared in ' Thavalai' using minimum oil. Oil was spread on its inner walls and the dough was spread in small vadai sizes on oil spread. Thavalai , then closed with a lid was kept on low fire for slow cooking. When the vadai was roasted and cooked, it would fall from the walls inside the vessel. </span><br />
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<span style="font-size: large;">What next? </span><br />
<span style="font-size: large;"> Eat it hot with chutney or Sambhar. </span><br />
<span style="font-size: large;">But now in this fast world we neither have the time nor the patience to prepare this vadai in this traditional way.</span><br />
<br />
<span style="font-size: large;">It does not mean that we had stopped eating Thavalai vadai. Instead we had customized this vadai. It dances to our tunes inside the hot oil.</span><br />
<br />
<span style="font-size: large;">Let me stop here and give the recipe for Thavalai Vadai.. </span><br />
<span style="font-size: large;">All you need is </span><br />
<br />
<span style="font-size: large;">Raw Rice - 2 cups</span><br />
<span style="font-size: large;">Channa dal - 3/4 cup.</span><br />
<span style="font-size: large;">Toor Dal - 1/4 cup.</span><br />
<span style="font-size: large;">Urad dal a handful. </span><br />
<span style="font-size: large;">Red Chillies - 1 or 2.</span><br />
<span style="font-size: large;">Black pepper - 1 or 2 spoons ( coarsely powdered)</span><br />
<span style="font-size: large;">Salt to taste.</span><br />
<span style="font-size: large;">Coconut cut into small small pieces - a handful.</span><br />
<span style="font-size: large;">Asafoetida- little.</span><br />
<span style="font-size: large;">Mustard Seeds-1 spoon. </span><br />
<span style="font-size: large;">Curry Leaves .</span><br />
<span style="font-size: large;">Oil to Fry.</span><br />
<br />
<span style="font-size: large;"> </span><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlmive1qgE4XIQDtXd0Sn-_-bO9BRF8rLKcuxy5Yc1CJxcUokFB9H6-ICepoc8XXOnJZBvH8eVr9jwB2wg3DEAEXaNZJfSS3yM_oJ0jP62FG79bllqjgG-Th-5JmiMmea5iIJRC5fMdNI/s400/thavalai+vadai.jpg" width="400" /><br />
<br />
<span style="font-size: large;">Cooking Instructions:</span><br />
<span style="font-size: large;">Soak the rice and the dhal varieties together for four or five hours. </span><br />
<span style="font-size: large;"> Then grind these with red chillies , salt and asafoetida. Take care to not to grind it nice. The dough should be a little coarse.</span><br />
<span style="font-size: large;">Add the coarse pepper powder, coconut pieces, curry leaves. </span><br />
<span style="font-size: large;">The dough should be garnished with mustard seeds.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now heat the oil in a pan. When it is really hot take a spoonful of the dough and pour it in the hot oil. You can make 3 or 4 vadais simultaneously. Flip the vadais after some time. let it become golden brown on both the sides.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now the vadais are ready to eat. Serve them hot with chutney, sambhar or sauce .</span><br />
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<span style="font-size: large;"> </span><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTNrNYwM_0ZKqUlTh_ywqBlN2M9KTnNYKTEeAPKU7PauBcb-sHtl9piph3-atR-U-xbIbuesepQT3p7SpCXA4ZHp_xxFBrBexxI_Wvwp9B4E3lRPUlkmpVTlPnVmL-4-mnlBNGtxqJaHM/s320/thavalai+vadai1.jpg" width="320" /><br />
<span style="font-size: large;">Do not forget to give me a feed back.</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-88104097043746382932016-03-26T20:31:00.001-07:002016-05-09T17:12:03.156-07:00Onion Garlic chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">Onion garlic chutney is a good companion for idly, dosa and for even chapathis .</span><br />
<a href="http://rajipages.blogspot.com/2016/03/blog-post_26.html"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">Tamil version of the recipe is here. </span></a></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">Let us see as to how to prepare this tasty chutney.</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">All we need is </span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">1. Garlic --- 4 or 5 cloves.</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">2. Sambar/ pearl onions- - 4 or 5 .( also you can use the big onions)</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">3. Tomatoes-- 2 ( also you can use tamarind )</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">4. Red chillies-- 4 or 5 or as per your taste.</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">5. Salt to taste.</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">6. Oil - 1 tea spon.</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">7. Mustard -- a little to garnish.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVe9aE48FSn7ZwBnPFLEJAyu5TirJsGrXJkshfYqicMrZVtPl_A8Q9LI_zUpLv7-LOPtX1caqMrtN5fmj9boVPl8sbFbTnOqCdiuYi14OVJpZmwQN_tihgJrIioBs45AHHDM8TZe_qRWk/s1600/onion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVe9aE48FSn7ZwBnPFLEJAyu5TirJsGrXJkshfYqicMrZVtPl_A8Q9LI_zUpLv7-LOPtX1caqMrtN5fmj9boVPl8sbFbTnOqCdiuYi14OVJpZmwQN_tihgJrIioBs45AHHDM8TZe_qRWk/s320/onion.jpg" width="320" /></a></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">Preparing instructions</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">Peel the garlic and onion. If the onions are big, cut them into 2 or 4 pieces.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">First heat the oil in a pan. Add the red chillies. Fry them and keep aside. Now add the garlic, cut onion and tomatoes and fry them only for a few minutes. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Do not </span>overfry<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> them. Remove them from the frying pan much before they become translucent.</span> </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">Take the moxie jar. Add the fried chillies and add salt. Grind into a fine powder. Then add the fried garlic, onion and tomato and grind them into a coarse paste. Again take care not to grind into a fine paste. The texture does make a difference in the taste of the chutney.</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">Now garnish it with mustard. Your chutney is ready.</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;"> Serve the chutney with lots of love. That sure will enhance the taste. You are sure to be praised by your husband and family.</span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">Now waiting for what? Go ahead, prepare the chutney and enjoy its taste.</span><br />
<br />
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; font-size: large;">But please <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">d</span>on't forget to send a feedback to me.</span></div>
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RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-8912676858798145642015-05-01T04:18:00.001-07:002015-05-01T04:18:08.441-07:00Kothamalli Thuvaiyal <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">This is a different kind of thuvaiyal with kothamalli and onion.</span><br />
<span style="font-size: large;"> Let us see how to make this thuvaiyal.</span><br />
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<u><span style="font-size: large;">All we need is </span></u><br />
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<span style="font-size: large;"><br /></span>
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<ul style="text-align: left;">
<li><span style="font-size: large;">kothamalli (Dhaniya leaves) -- a handful.</span></li>
<li><span style="font-size: large;">onion ----two ( according to your taste)</span></li>
<li><span style="font-size: large;">tamarind - a small ball .</span></li>
<li><span style="font-size: large;">green chillies- two or according to your taste.</span> </li>
<li><span style="font-size: large;">salt to taste</span><span style="font-size: large;">.</span></li>
</ul>
</div>
<div>
<br />
<u><span style="font-size: large;">Preparing instructions:</span></u><br />
<div>
<div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Wash the kothamalli leaves and keep it aside. Cut the onions into two or three pieces.</span><br />
<span style="font-size: large;">Add the kothamalli leaves, cut onions, tamarind , and salt in a mixi and grind to a fine paste. Add water a little if needed. Take care while adding water as the onions will give out water while grinding. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can serve this with hot rice. This gives a good company for idly and dosa too.</span><br />
<span style="font-size: large;"><br /></span>
<u><b><span style="font-size: large;">P.S </span></b></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For those of you who say that it is unusual to add onions to thuvaiyal , just try this. It will be really tasty. </span><br />
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<span style="font-size: large;">I shall let out a secret now.. </span><br />
<span style="font-size: large;">If you want to butter your mother-in-law or your daughter-in-law( as the case may be) you can always use this thuvaiyal. </span><br />
<span style="font-size: large;">You are sure to win their heart.</span><br />
<span style="font-size: large;">Trust me.I tell this from my own experience. </span><br />
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<span style="font-size: large;">Now go ahead, prepare this thuvaiyal. </span><br />
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<span style="font-size: large;">But please don't forget to share your experience with me. </span><br />
<span style="font-size: large;"><br /></span>
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RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-30970742219160220392015-03-22T10:04:00.000-07:002015-03-22T10:04:02.000-07:00Puttu <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Puttu - A south Indian delicacy. To be more precise puttu is one of the traditional food that can be found in any Tamil kitchen. let us see how to prepare this.</span></div>
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<span style="font-size: large;">All we need is</span></div>
<ol style="font-family: inherit; text-align: left;">
<li><span style="font-size: large;">Fried rice flour/ Idiyappam flour --2 cups.</span></li>
<li><span style="font-size: large;">Jaggery -----1/2 kilo ( increase or decrease according to your taste)</span></li>
<li><span style="font-size: large;">Grated coconut --- 1 cup.</span></li>
<li><span style="font-size: large;">Powdered cardamom - a little.</span></li>
<li><span style="font-size: large;">Cashews -a little.</span> </li>
<li><span style="font-size: large;">Ghee -- one or two spoons </span></li>
</ol>
<span style="font-size: large;"></span><div style="font-family: inherit;">
<span style="font-size: large;"> .</span></div>
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<span style="font-size: large;">Preparing Instructions :</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: large;">First let us prepare a thick string of jaggery. To prepare this, powder the jaggery. Put it in a bowl. Add water. Bring it to a boil. Remove from heat and pass this jaggery water through a strainer to get rid of dirt. </span></div>
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<span style="font-size: large;">Now start heating the strained jaggery water again. Add the grated coconuts and keep stirring. This will take some time to turn into a thick string. If you drop a little of this jaggerystring in a cup of water , this string will not dissolve. At that time you can add powdered cardamom and remove from heat. Keep it aside. Let itcool.</span></div>
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<br /></div>
<div style="font-family: inherit;">
<span style="font-size: large;">Then, add a teaspoon of salt to a cup of water and heat it. When it becomes a little more hot, than warm remove from heat . Sprinkle this warm water over the rice flour just to make the flour wet and mix it. <b>Let it not turn into a dough</b>.The rice flour should still look like powdered flour except for it is wet. Keep it aside for half an hour. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBII8WLFOfsZlh5iD0eey61AfgPtsXdYy_9q1RCpAZqwsJ2aU4wQiFYMJJb02gBWm5JRb0yX3SmCg8kY_LSPycT9b3A0SC9J8AhqZyTRzbXTGOOp1SU6UsYJX0g1Vg-HYJ9p0bAdCoQGVU/s1600/IMG_0474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBII8WLFOfsZlh5iD0eey61AfgPtsXdYy_9q1RCpAZqwsJ2aU4wQiFYMJJb02gBWm5JRb0yX3SmCg8kY_LSPycT9b3A0SC9J8AhqZyTRzbXTGOOp1SU6UsYJX0g1Vg-HYJ9p0bAdCoQGVU/s1600/IMG_0474.jpg" height="253" width="320" /></a></span></div>
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<span style="font-size: large;"> After half an hour keep this flour in an idli cooker and cook till the flour gets cooked. (Do not put on the weight of the cooker) It wil take 15 to 20 minutes for the flour to get cooked.</span></div>
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<div style="font-family: inherit;">
<span style="font-size: large;">Then remove from heat. Spread this flour in a wide mouthed bowl. Smash the lumps. Then add the jaggery string slowly .to the flour and mix. Little by little add the jaggery string to the cooked flour .You can add the jaggery string to your taste. Garnish with cashews ( fried in ghee).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf717SSdEDqCNHC6qH1JuAxlEPvcd-SHgMpkPMOsqihQX5PBy1PQUjOJDfBB5k-ILxQG6OR7HiOFf0AKl8baE7rhljvvjbwurR1RVChbFavq7FX3geSUDtbFgAIFHEmA43w9H8plNPLAze/s1600/IMG_0478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf717SSdEDqCNHC6qH1JuAxlEPvcd-SHgMpkPMOsqihQX5PBy1PQUjOJDfBB5k-ILxQG6OR7HiOFf0AKl8baE7rhljvvjbwurR1RVChbFavq7FX3geSUDtbFgAIFHEmA43w9H8plNPLAze/s1600/IMG_0478.jpg" height="196" width="400" /></a></div>
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<span style="font-size: large;">If there is jaggery string still left out don't worry. You can keep aside. It has a good shelf life. You can use it afterwards for anyother delicacy .</span></div>
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<span style="font-size: large;">Your Puttu is ready to serve. If need be you can add ghee while serving. </span></div>
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<span style="font-size: large;">Enjoy the delicacy and ofcourse don't forget to give me a feed back.</span></div>
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RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-11572856390947502402015-01-31T08:53:00.001-08:002015-01-31T22:24:48.021-08:00Drum Stick Leaves Powder ( Murungai keerai Podi)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">We are all aware of Drum Stick leaves' health benefits. It carries the botanical name of <i>Moringa oleifera.</i> <br />Studies reveal that it acts as a natural medicine to control diabetes and high blood pressure.But it is not readily available in the market as other leaves and vegetables are available. Normally it is cooked with green gram dhal to be consumed the same day. But if it is made as a dry powder we can consume it on a daily basis / or as and when we feel like.</span><br />
<span style="font-size: large;">Let us learn how to prepare this powder. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qwsRJM8BcTSkSPceDgDGSOMWiwZPd6qxGHpWqBqF-MaCGfNWB-k6EtbWnh_Ikt-lHjbmAQs3mMJ1WosRu4JW6Lh6ktxY0O2ydKG369JdDxHdg-iWtaAp4vnGtOMqcn3mWf0Ri3JjlM51/s1600/IMG_0430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qwsRJM8BcTSkSPceDgDGSOMWiwZPd6qxGHpWqBqF-MaCGfNWB-k6EtbWnh_Ikt-lHjbmAQs3mMJ1WosRu4JW6Lh6ktxY0O2ydKG369JdDxHdg-iWtaAp4vnGtOMqcn3mWf0Ri3JjlM51/s1600/IMG_0430.JPG" height="268" width="320" /></a></span></div>
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<span style="font-size: large;"><u><b>All we need is</b></u> </span><br />
<ol style="text-align: left;">
<li><span style="font-size: large;"> Dhaniya ---- one/ two cups.</span></li>
<li><span style="font-size: large;">Red Chillies -- 1 or 2 ( change according to your taste )</span></li>
<li><span style="font-size: large;">Asafoetida--- a little.</span></li>
<li><span style="font-size: large;">Drum Stick Leaves -- two handfulls.</span></li>
<li><span style="font-size: large;">Salt to taste.</span></li>
<li><span style="font-size: large;">oil one teaspoon to fry.</span></li>
</ol>
<br />
<span style="font-size: large;">Remove the drumstick leaves from its sticks and wash well with water. Spread these leaves on a piece of cloth and dry them well in shade. It will take atleast 3 or 4 days to dry well.Keep the dried leaves aside.</span><br />
<span style="font-size: large;"><br /></span>
<b><u><span style="font-size: large;">Preparing Instructions :</span></u></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the oil in a frying pan. <br />Fry the asafoetida, dhaniya and red chillies and keep it aside. Now in the pan ( no need to add oil) add the drumstick leaves and just fry for a few seconds. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now add the fried items to a mixie . Add salt. Grind them to a nice powder . Take care not to grind it very fine. Let it be a little coarse. Texture makes a lot of difference in taste.</span><br />
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<span style="font-size: large;">Add one or two spoons of this powder to cooked rice and enjoy its taste with its medicinal values.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>P.S :</u> You can replace dhaniya with toor dhal.That will have a different taste. But, I enjoyed dhaniya drumstick powder taste. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I would be happy if you give me a feed back.</span><br />
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RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-54567146548190861362014-12-29T09:52:00.001-08:002014-12-29T10:00:52.264-08:00Raw Banana powder( podi)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">You would have eaten bajji, chips ... made from raw banana.</span><br />
<span style="font-size: large;">Now I shall share with you the recipe of raw banana powder.( in Tamil we call it as Vazhaikkai podi)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We need :</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">green Raw banana--1.</span><br />
<span style="font-size: large;">urad dhal----3 tea spoons.</span><br />
<span style="font-size: large;">red chillies --2 or 3 as per your taste.</span><br />
<span style="font-size: large;">salt to taste.</span><br />
<span style="font-size: large;">asafoetida quarter tea spoon.</span><br />
<span style="font-size: large;">oil --1 tea spoon </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_ks5BoskEPwVwhIcMnFZ8J3-mfvgjQQtktkAX3b1kFsS2mPyd8L_M8c0Yjl5fF8aHHMyxOWgnxQToHfIcr6ouY-lkzTAXQwH0P-npgngJ8zgLHZTr_rVgNykSJ3eB3UJI0-aOZ9ADK3j/s1600/banana4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_ks5BoskEPwVwhIcMnFZ8J3-mfvgjQQtktkAX3b1kFsS2mPyd8L_M8c0Yjl5fF8aHHMyxOWgnxQToHfIcr6ouY-lkzTAXQwH0P-npgngJ8zgLHZTr_rVgNykSJ3eB3UJI0-aOZ9ADK3j/s1600/banana4.jpg" height="180" width="400" /></a></div>
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<span style="font-size: large;">Preparing Instructions :</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cut the banana into two halves. Put them into a vessel and add water till the bananas are immersed .</span><br />
<span style="font-size: large;">Then boil it. Let the bananas be just cooked . Take care to see that they are not over cooked. Just press the tip of a spoon in the cooked banana. The spoon should be able to just pierce through it. That is the right time to remove from the stove. Take out the bananas from the water and cool, it down. Then peel. Smash it a little with your hands or a spoon and keep aside.</span><br />
<br />
<span style="font-size: large;">Now fry , urad dhal, red chillies, asafoetida in oil till they are golden brown . Then cool it. Put all the fried items in a mixie jar. add salt. powder it . Now add the smashed banana into the mixture and grind it using the whipper button for just a few seconds. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Banana Powder is ready. This goes well with steaming rice. You can add a little gingelly oil while mixing with rice to have a great taste . Oil will also avoid stickiness. </span><br />
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<span style="font-size: large;"> </span><span style="color: purple;"><b><span style="font-size: large;">P.S :When preparing this recipe keep in mind</span></b></span><br />
<br />
<b><span style="font-size: large;">To prevent the podi from becoming a sticky ball </span></b><br />
<b><span style="font-size: large;">you should not over cook the banana or over run the mixie after adding the smashed banana. </span></b><br />
<b><span style="font-size: large;"> </span></b><br />
<span style="font-size: large;">Don't forget to give me a feed back.</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-23424664704919390582014-11-18T09:48:00.000-08:002014-11-23T08:54:12.751-08:00Oats Laddu <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Oats - We are all aware of its health benefits. I normally make Oats uppuma, kichadi and even porridge. </span><br />
<span style="font-size: large;">Today I tried Oats laddu, just like Rava laddu. It turned out so good. let me share the recipe with you.</span><br />
<br />
<span style="font-size: large;">To make Oats Laddu all we need is </span><br />
<br />
<span style="font-size: large;">Oats--1 cup.</span><br />
<span style="font-size: large;">Sugar--1/4 cup or according to your taste.</span><br />
<span style="font-size: large;">cardamom--1 or 2.</span><br />
<span style="font-size: large;">cashews a little.</span><br />
<span style="font-size: large;">ghee 6 tea spoons.</span><br />
<br />
<span style="font-size: large;">Preparing Instructions</span><br />
<br />
<span style="font-size: large;">First dry roast the oats till it turns brown. when oats gets roasted a nice aroma will be in the air. Then you can remove from fire and let it cool. .</span><br />
<span style="font-size: large;"> Make the sugar and the cardamom to a fine powder in the mixi.. Then add the roasted oats and grind that also into a fine powder. Mix both the powders .</span><br />
<br />
<span style="font-size: large;">Heat a little ghee. Roast the cut cashews and add to the powder.</span><br />
<span style="font-size: large;">Now heat the rest of the ghee. when it is really hot pour it in the powder. mix it well with a ladle.. </span><br />
<br />
<span style="font-size: large;">Now you can make little laddus using your palm. Take care that you do not burn your hands. You can always wait till the flour gets cooled a little .</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOQcMopdqGffljWKMxHKRfd2wFoQXfPIkUhCGhXCpPS1BqqV3YjmeHjO3vT5jzkTWYUT3Dv8HbLzbevSyASQymdtpkn1rD-1doVXuapiaEO-UIf00sEoWLjQlIbwt8UBWdWjK_UucU6Oe/s1600/oats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOQcMopdqGffljWKMxHKRfd2wFoQXfPIkUhCGhXCpPS1BqqV3YjmeHjO3vT5jzkTWYUT3Dv8HbLzbevSyASQymdtpkn1rD-1doVXuapiaEO-UIf00sEoWLjQlIbwt8UBWdWjK_UucU6Oe/s1600/oats.jpg" height="320" width="241" /></a></div>
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RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-13103637339030285132014-10-17T07:47:00.002-07:002014-10-17T07:47:30.231-07:00Pearl Millet Kichadi <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Pearl Millet is a millet which is very good for diabetic patients. It has a low glycemic index. But cooking Pearl Millet takes a little longer time than usual . To make cooking easy we can use broken Pearl Millet. We get it here in chennai Pearl Millet in broken form ( Pearl Millet Rava).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you don't get as rava, you can break the millet into rava . Wash the millet with water and immediately put into the mixi jar and run the mixi for a few minutes. You will get the millet as rava.( you need not soak)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let us prepare Kichadi with this Pearl Millet ( broken).</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSklBlZUbpOV8YBC1fp449v3O_foHma-2KS-3LfESpOpAVYjznHMHA9gBttRPToOL3fs3NJ7lNHFGtE7eHAXCcdhyphenhyphenYhNKyZYtV28xv8S1rT233Upo791WPRUBgbhurpPEfZ5hPObcz1Bqx/s1600/kambu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSklBlZUbpOV8YBC1fp449v3O_foHma-2KS-3LfESpOpAVYjznHMHA9gBttRPToOL3fs3NJ7lNHFGtE7eHAXCcdhyphenhyphenYhNKyZYtV28xv8S1rT233Upo791WPRUBgbhurpPEfZ5hPObcz1Bqx/s1600/kambu.jpg" height="317" width="320" /></a></div>
<br />
<br />
<br />
<span style="font-size: large;">You need :</span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-size: large;">Pearl Millet ( Broken)--- 1 cup.</span></li>
<li><span style="font-size: large;">Potato (optional) ---1 cut into pieces.</span></li>
<li><span style="font-size: large;">Carrot---1</span></li>
<li><span style="font-size: large;">Green peas----a little.</span></li>
<li><span style="font-size: large;">Onion---- 1</span></li>
<li><span style="font-size: large;">Green chillies---1 or 2 (as you require)</span></li>
<li><span style="font-size: large;">Tomato--1 </span></li>
<li><span style="font-size: large;">Mustard seeds--1 tea spoon.</span></li>
<li><span style="font-size: large;">Urad dhal---1 tea spoon.</span></li>
<li><span style="font-size: large;">Curry leaves---a little. </span></li>
<li><span style="font-size: large;">Salt ---- as required.</span></li>
<li><span style="font-size: large;">Oil---1 spoon for Garnishing.</span></li>
</ol>
<br />
<span style="font-size: large;">Cooking Instructions :</span><br />
<br />
<span style="font-size: large;">Cut the onion and all other vegetables into pieces.</span><br />
<br />
<span style="font-size: large;">Add oil to a frying pan and heat. When it is hot, add the mustard seeds, urad dhal. when it splashes, add the cut onion, green chillies, cut tomatoes. curry leaves and all other vegetables. let it get fried for a few minutes. Then add the broken millets , keep frying for 2 or 3 minutes. Then transfer the contents to a vessel to be cooked in the cooker. Add three and a half cups of water( 3 cups for the millet and 1/2 cup for the vegetables) and add the required salt.Mix well and pressure cook , for five or six whistles.Put off the gas.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When the cooker is cooled down , remove the millet kichadi from the cooker. Mix well , Serve it hot with chutney or sambhar. This goes well even with curd.</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.comtag:blogger.com,1999:blog-4073057270316142563.post-17451492613333807842014-09-30T10:29:00.000-07:002014-09-30T10:29:38.569-07:00Yam Masiyal ( Pidi Karunai Kizangu Masiyal)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">What can we do with yam? </span><br />
<span style="font-size: large;"></span><br />
<div>
<br /></div>
<span style="font-size: large;">When I say yam, Iam talking about the small yam and not the elephant yam. This type of yam sometimes turns itchy for your skin and tongue , even after cooking . Fresh from the soil , yam creates an itchy sensation.To avoid this irritating effect of yam, it can be cooked after 4 or 5 days from the date of purchase.</span><br />
<span style="font-size: large;">Now let us see how to make this yam masiyal , a typical south indian dish.</span><br />
<span style="font-size: large;"></span><br />
<div>
<span style="font-size: large;">We need :</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBcbH9cSTBC-l2wEhGQI_NJtrhrN-owhKtNfuFh-JCb9Onksct4HIdUhX0GDJb6JHwLpGFO9nHnWhhmuzG_wRCAvIJgdgbo3UUusNkstXcjsg3IaxL5yeJ82vOIbg1PCL5uBzAL7mrHTI/s1600/masi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBcbH9cSTBC-l2wEhGQI_NJtrhrN-owhKtNfuFh-JCb9Onksct4HIdUhX0GDJb6JHwLpGFO9nHnWhhmuzG_wRCAvIJgdgbo3UUusNkstXcjsg3IaxL5yeJ82vOIbg1PCL5uBzAL7mrHTI/s1600/masi.jpg" height="264" width="320" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<div>
<ol style="text-align: left;">
<li><span style="font-size: large;">Yam -- 2 or 3 pieces.</span></li>
<li><span style="font-size: large;">green chillies -2 or 3 ( as per your taste)</span></li>
<li><span style="font-size: large;">lemon--1</span></li>
<li><span style="font-size: large;">salt to taste.</span></li>
<li><span style="font-size: large;">sugar 1 or 2 spoon fulls.</span></li>
<li><span style="font-size: large;">coconut grates (optional)</span></li>
<li><span style="font-size: large;">mustard seeds to garnish.</span></li>
<li><span style="font-size: large;">oil 2 tea spoons.</span></li>
<li><span style="font-size: large;">curry leaves a little.</span></li>
</ol>
<div>
<span style="font-size: large;"><br /></span></div>
</div>
<span style="font-size: large;"></span><br />
<div>
<span style="font-size: large;">Preparing Instructions :</span></div>
<span style="font-size: large;"></span><br />
<div>
<span style="font-size: large;">Cut the green chillies into fine pieces. </span></div>
<span style="font-size: large;">Keep the yam in a cooker and cook for two or three whistles. After the cooker is cooled down, remove the yam. Peel and smash . Take care to see that cooked yam is not smashed too much.</span><br />
<br />
<span style="font-size: large;">Heat the pan on the stove. Add oil. After it is hot, add the mustard . When it splashes, add the cut green chillies, curry leaves and the cooked yam. Add the required salt and stir it for a few seconds. Then add the sugar and mix it well . Now remove from fire and then squeeze half a lemon in this. Taste it. If need be you can add more juice/salt/sugar. </span><br />
<span style="font-size: large;">You can also add coconut grates if you wish to.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11463l2IwDDbc9zF3rZK8HVxFfdev3YjOLw6z8i5V81mYmvz4_j-qi_nAtdmPtGdeEYhmmBETL3Pvh2vckUtqSV0I5cETkMO8L_060h5-wdH6pyFruK1NNxdTDkwcaE4pfr__pIxnPL9y/s1600/mas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11463l2IwDDbc9zF3rZK8HVxFfdev3YjOLw6z8i5V81mYmvz4_j-qi_nAtdmPtGdeEYhmmBETL3Pvh2vckUtqSV0I5cETkMO8L_060h5-wdH6pyFruK1NNxdTDkwcaE4pfr__pIxnPL9y/s1600/mas.jpg" height="296" width="320" /></a></div>
<span style="font-size: large;"></span><br />
<div>
<span style="font-size: large;">Your masiyal is ready. Serve it hot.Your near and dear ones are sure to say ' Wow ' after tasting this.</span></div>
</div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.comtag:blogger.com,1999:blog-4073057270316142563.post-32717610184485853402014-09-26T04:04:00.003-07:002014-09-26T04:04:20.774-07:00PODI<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Let me collect all podi recipes here.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="http://rajisivam77.blogspot.in/2013/12/onion-powder-podi.html">Onion Podi</a></span><br />
<span style="font-size: large;"><a href="http://rajisivam77.blogspot.in/2014/02/garlic-powderpodi.html">Garlic Podi</a></span><br />
<span style="font-size: large;"><a href="http://rajisivam77.blogspot.in/2014/09/dosa-podi-with-flax-seeds.html">Dosa Podi</a></span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.comtag:blogger.com,1999:blog-4073057270316142563.post-18612879912697700882014-09-19T10:41:00.000-07:002014-09-19T10:41:02.172-07:00Dosa podi with Flax Seeds.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">There is wide spread talk that Flax seeds are good for health. It contains Omega3 fatty acids and fibre .</span><br />
<span style="font-size: large;">We can use this Flax seeds in our cooking to take advantage of its nutrient contents.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let us see how to make this Dosa podi using this seeds.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We need :</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVTDjVDavGvBHKNikYFBcqkOG9PRneGqzdzKGsEtzvZD3XRlehbAEKaL7XPiKvDVKY86flT6hYWtzVEptKELwnDJLTsBSHUVaAwyD25NaPVv3BhjXSigHg9aDkbbMBqPdgt8iW_waxW3n/s1600/flax.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVTDjVDavGvBHKNikYFBcqkOG9PRneGqzdzKGsEtzvZD3XRlehbAEKaL7XPiKvDVKY86flT6hYWtzVEptKELwnDJLTsBSHUVaAwyD25NaPVv3BhjXSigHg9aDkbbMBqPdgt8iW_waxW3n/s1600/flax.jpg" height="279" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div>
<ol style="text-align: left;">
<li><span style="font-size: large;">Red Chillies --- a handful/ as per your taste.</span></li>
<li><span style="font-size: large;">Urad dhal ----1 small Tumbler.</span></li>
<li><span style="font-size: large;">Flax Seeds --1/4 tumbler.</span></li>
<li><span style="font-size: large;">Salt --To Taste.</span></li>
<li><span style="font-size: large;">Asafoetida ---- a little.</span></li>
<li><span style="font-size: large;">oil ---2 teaspoons.</span></li>
</ol>
<div>
<span style="font-size: large;"><br /></span></div>
</div>
<span style="font-size: large;">Cooking instructions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the frying pan and add the flax seeds. It will pop. Fry it to pop for a while. Then remove from fire .</span><br />
<span style="font-size: large;">Now add oil to the pan,heat it. Fry the urad dhal, red chillies , and asafoetida . When the dhal turns red, remove from fire and allow it to cool.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add all the fried items into a mixi jar along with salt. Powder the contents. Let it be a little coarse.</span><br />
<span style="font-size: large;">Texture does make a difference even in taste.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHZtsQwDtz-agowsfAxFS-N5_XijdRupMFqMVdro8Ep4x8f1HbTrmpEZWsbKl5o8o1kSKfk7srZnEPNm_FJ3muuOq6npD_XaX2UCSYX0Zeg1SogC7xx2RPpVuBbKhgqrJDI5ELCzcUnvR/s1600/fls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHZtsQwDtz-agowsfAxFS-N5_XijdRupMFqMVdro8Ep4x8f1HbTrmpEZWsbKl5o8o1kSKfk7srZnEPNm_FJ3muuOq6npD_XaX2UCSYX0Zeg1SogC7xx2RPpVuBbKhgqrJDI5ELCzcUnvR/s1600/fls.jpg" height="291" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;">Serve it with hot idlis or dosas . Enjoy the taste.</span><br />
<span style="font-size: large;">Let me have a feed back so that i would know if I have to improve my cooking, as well as writing.</span><br />
<br /></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-66543416837825740482014-09-10T04:30:00.001-07:002014-09-10T04:30:34.096-07:00Dhal Chutney(Paruppu Thuvaiyal)<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="font-size: large;">This is a common South Indian dish, to be more precise, it is a Tamilandu dish . This dish is very easy to prepare but very nutritious.</span><span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">You need :</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFsOv5SF8zQDkPW-Nr7KE7uoXsYwUyPA1jsYEmz0UbAng031ppaBt3kMOB8IthOpOz1Be-a8JroqmSYQD31UhG5gjydckm2-gHMcI94Wo8f0MOsvdzLwxxeJ8rgbinbVsx1nQYG2mgktz/s1600/photo+2(5)paru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFsOv5SF8zQDkPW-Nr7KE7uoXsYwUyPA1jsYEmz0UbAng031ppaBt3kMOB8IthOpOz1Be-a8JroqmSYQD31UhG5gjydckm2-gHMcI94Wo8f0MOsvdzLwxxeJ8rgbinbVsx1nQYG2mgktz/s1600/photo+2(5)paru.jpg" height="270" width="320" /></a></div>
<br />
<br />
<div>
<ol style="text-align: left;">
<li><span style="font-size: large;">Thuvar Dhal( Sambar Dhal)---1 tumbler.</span></li>
<li><span style="font-size: large;">Red chillies--- 2 or 3.</span></li>
<li><span style="font-size: large;">Black pepper ----3 or 4.</span></li>
<li><span style="font-size: large;">coconut grates ---1 spoon (optional)</span></li>
<li><span style="font-size: large;">garlic -one clove.</span></li>
<li><span style="font-size: large;">Asafoetida---a little.</span></li>
<li><span style="font-size: large;">salt ---to taste</span></li>
</ol>
<div>
<span style="font-size: large;"><br /></span></div>
</div>
<span style="font-size: large;">Cooking Instructions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the pan. Leaving coconut grates and salt add everything in the heated pan. No need to put oil. Fry them.</span><br />
<span style="font-size: large;">When the dhal turns red remove from fire. After it gets cooled down put them in a mixi . Add salt and coconut grates . Grind them into nice powder. Then add water little by little and keep grinding. You can see the mixture turning into a fine paste. Remove from the mixi jar into your serving dish.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve with hot rice.This goes well with ' Vatha Kuzambhu ' again a familiar South Indian dish. If you like to add oil, you can add when mixing with rice and eat. Add gingelly oil to taste great.</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PS :</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sometimes while grinding , when we add water, there are chances that the paste turning watery. Need not panic. Forget about it for sometime( may be half an hour) and carry on with other chores. After sometime the thuvaiyal is sure to become a paste. </span><br />
<span style="font-size: large;">This tip is from my own experience.</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-69950331158079069322014-08-25T10:49:00.000-07:002014-09-30T23:37:49.733-07:00Barnyard Millet Pongal.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Barnyard millet contains, protien, iron, fibre in higher quantitites than in our normal rice. </span><br />
<span style="font-size: large;">Let us see how to make pongal with this millet.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDSjrg6wpaHx-SkVCKoThbgJkZoGYFYA7L3IithtiSDROZRtFoaLfbD7YS5LUuzgwDEgUfItaABa9BOPkUSi-QC1xAS3ISZ6wSNmV-LgX-ZHn3T54rg-DzbfseHpPZbjFyr4jC5VZYsdp/s1600/pongal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDSjrg6wpaHx-SkVCKoThbgJkZoGYFYA7L3IithtiSDROZRtFoaLfbD7YS5LUuzgwDEgUfItaABa9BOPkUSi-QC1xAS3ISZ6wSNmV-LgX-ZHn3T54rg-DzbfseHpPZbjFyr4jC5VZYsdp/s1600/pongal.jpg" height="281" width="320" /></a></div>
<br />
<br />
<span style="font-size: large;"> All you need :</span><br />
<span style="font-size: large;"><br /></span>
<br />
<ol style="text-align: left;">
<li><span style="font-size: large;">Barnyard Millet --1 cup'</span></li>
<li><span style="font-size: large;">moong dhal ---1/4 cup.</span></li>
<li><span style="font-size: large;">pepper -1 tea spoon.</span></li>
<li><span style="font-size: large;">jeera ----1 tea spoon.</span></li>
<li><span style="font-size: large;">ghee 1 tea spoon.</span></li>
<li><span style="font-size: large;">cashew a little.</span></li>
<li><span style="font-size: large;">ginger a small piece( finely cut)</span></li>
<li><span style="font-size: large;">curry leaves a little.</span></li>
<li><span style="font-size: large;">salt to taste.</span></li>
</ol>
<br />
<span style="font-size: large;">preparing instructions:</span><br />
<br />
<span style="font-size: large;">Fry the moong dhal a little. keep aside. Wash the millet with water and mix with fried dhal. Pour three cups of water.Place this in the cooker and cook till you get 3 or 4 whistles. Then remove the cooker from heat.and allow it to cool.</span><br />
<span style="font-size: large;">Remove the cooked rice from the cooker.Mix the cooked rice and dhal a little. Add the required salt. If you feel like adding water, you can do so. But please add hot water. Keep aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now heat the ghee in a fryinng pan,. Add Pepper, jeera cashews and fry them till they turn red. Now add the ginger pieces and curry leaves and add this garnish to the pongal.</span><br />
<br />
<span style="font-size: large;">serve this pongal hot, with chutney. </span><br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpNapdlQ1Ci32NG-pLTa1O2CldF3SXTtbMesVJSxKp-pXcnaa09hst3hD8WGbDNPjTEe613WRL0gFrFx4gCtQSk8Qm_rZ2HFWDshpDSD1Saj_MJprM2FXDSppazUs_TI1f9CQiJ2G3xvl/s1600/pongall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpNapdlQ1Ci32NG-pLTa1O2CldF3SXTtbMesVJSxKp-pXcnaa09hst3hD8WGbDNPjTEe613WRL0gFrFx4gCtQSk8Qm_rZ2HFWDshpDSD1Saj_MJprM2FXDSppazUs_TI1f9CQiJ2G3xvl/s1600/pongall.jpg" height="308" width="320" /></a></span></div>
<br />
<br />
<span style="font-size: large;">P.S. This barnyard millet increases in quantity when cooked and so take care of the quantity while cooking. Even if we eat a little we have a sense of fullness.</span><br />
<br />
<span style="font-size: large;">Now don't forget to give me a feed back.</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.comtag:blogger.com,1999:blog-4073057270316142563.post-82786114456987643372014-08-22T09:33:00.000-07:002014-08-22T09:33:28.449-07:00Coconut chutney ( thuvaiyal)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">This is a chutney variety you can find in a south Indian home .</span><br />
<span style="font-size: large;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyIs_5klVb_KE7g6CFBFwVnsforlUYrXZTBP0bDUE0al5YKU8JUjcqiZeJlXdEHTKeDnozpxT1YmIFQEjs3Xu8HDpMCwqcWjb2DlwoDH2YNIXh-ag3k5ROWBxBi2vCgCeJeTo73e7ZYUI/s1600/theengay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyIs_5klVb_KE7g6CFBFwVnsforlUYrXZTBP0bDUE0al5YKU8JUjcqiZeJlXdEHTKeDnozpxT1YmIFQEjs3Xu8HDpMCwqcWjb2DlwoDH2YNIXh-ag3k5ROWBxBi2vCgCeJeTo73e7ZYUI/s1600/theengay.jpg" height="279" width="320" /></a></div>
<br />
<span style="font-size: large;">All you need to prepare this is </span><br />
<span style="font-size: large;"><br /></span>
<ol style="text-align: left;">
<li><span style="font-size: large;">coconut grates .</span></li>
<li><span style="font-size: large;">urad dhal-- 3 teaspoons.</span></li>
<li><span style="font-size: large;">Red Chillies-- 2 or 3 pieces ( as per your taste)</span></li>
<li><span style="font-size: large;">Asafoetida a little.</span></li>
<li><span style="font-size: large;">tamarind-- size of a small lemon.</span></li>
<li><span style="font-size: large;">salt to taste</span></li>
<li><span style="font-size: large;">oil-- one teaspoon. </span></li>
</ol>
<br />
<span style="font-size: large;">Preparing Instructions:</span><br />
<br />
<span style="font-size: large;">Heat the oil in the pan. When it is hot add the asafoetida, urad dhal, red chillies and fry them till they are golden brown. Add all these fried items and salt in a mixi jar and grind them to a fine powder. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">when they are powdered finely, add the coconut grates, tamarind, a little water and grind them to a paste. Your Coconut chutney is ready to eat. </span><br />
<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eN409GkQM_C490CPXeUXkdbybhQ_P0aMyvI8iidBU_OK9hjeqeOOmbHolmrekaLEBOPZS6mUwX2XhU5K1ZbcnWlZX31TRah23aV9mHkjeKv81qoHHM_vRheYrYgb_vlozaC2C_mm8CSz/s1600/thengaay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eN409GkQM_C490CPXeUXkdbybhQ_P0aMyvI8iidBU_OK9hjeqeOOmbHolmrekaLEBOPZS6mUwX2XhU5K1ZbcnWlZX31TRah23aV9mHkjeKv81qoHHM_vRheYrYgb_vlozaC2C_mm8CSz/s1600/thengaay.jpg" height="307" width="320" /></a></div>
<br />
<br />
<span style="font-size: large;">Serve it with hot rice . Mix it with hot rice and enjoy the taste.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>PS: When you add water take care to see that you don't add too much. Then it will become too watery .</b></span><br />
<br /></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-47385207312176788632014-08-19T10:13:00.001-07:002014-08-19T10:13:18.694-07:00Kodo Millet Uppuma ( Varagu )<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">There is much talk about the millets these days,as they carry more health benfits.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I prepared uppuma with Kodo Millet.Let me share the recipe....</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Sm5IzPALk_dUL1yQgEyZe0jqpkcTZHLTBRhhCmoEckhjowXWjdzzick1JQIOqnZWyCMrPZzgEk-JUj4tu3EqNOG-1Skl2aIP2wGl3PoIJ0sfd5VFb8YvOtqnyAPEOlobVgxkeZvxbUVk/s1600/varag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Sm5IzPALk_dUL1yQgEyZe0jqpkcTZHLTBRhhCmoEckhjowXWjdzzick1JQIOqnZWyCMrPZzgEk-JUj4tu3EqNOG-1Skl2aIP2wGl3PoIJ0sfd5VFb8YvOtqnyAPEOlobVgxkeZvxbUVk/s1600/varag.jpg" height="241" width="320" /></a></div>
<br />
<br />
<span style="font-size: large;">All we need is</span><br />
<span style="font-size: large;"><br /></span>
<ol style="text-align: left;">
<li><span style="font-size: large;">Kodo Millet ----1 cup.</span></li>
<li><span style="font-size: large;">One onion cut into fine pieces.</span></li>
<li><span style="font-size: large;">Green chillies cut into fine pieces.</span></li>
<li><span style="font-size: large;">Mustard ------1 spoon.</span></li>
<li><span style="font-size: large;">Urad dhal------1 spoon.</span></li>
<li><span style="font-size: large;">asafoetida-----little.</span></li>
<li><span style="font-size: large;">oil ----onespoon.</span></li>
<li><span style="font-size: large;">salt to taste.</span></li>
<li><span style="font-size: large;">curry leaves a little.</span></li>
</ol>
<br />
<span style="font-size: large;">Preparing instructions </span><br />
<br />
<span style="font-size: large;">Heat the oil in a fry pan. When it is hot add the asfoetida, mustard and urad dhal. When the dhal turns golden brown add the cut onions, chillies,and curry leaves.when they get fried, add about two and a half cups of water. Then add salt. When the water gets to boil add the kodo millet and stir. Then lower the fire and close it with a lid. stir it now and then.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The millet will get cooked in ten or fifteen minutes. Remove from fire and serve it hot.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IJJf4Ui8xYQo8I20LSrSeT20HIsR5TK6hi90C4QJlgC1M3NCweZILOT4wmJjxNF3awZThEieyZbc2c33s66YwLplRFNE2cONQeESUemUt5K7UsT8-t4ixQRuZhIX2qrf00mhLdK5AumH/s1600/varagu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IJJf4Ui8xYQo8I20LSrSeT20HIsR5TK6hi90C4QJlgC1M3NCweZILOT4wmJjxNF3awZThEieyZbc2c33s66YwLplRFNE2cONQeESUemUt5K7UsT8-t4ixQRuZhIX2qrf00mhLdK5AumH/s1600/varagu.jpg" height="302" width="320" /></a></div>
<br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;"><a href="http://rajisivam77.blogspot.in/2014/05/chilly-tamarind.html">Chilly Ginger</a> chutney g</span><span style="font-size: large;">oes well with this. Enjoy the uppuma and don't forget to give a feed back.</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-77809362037136564772014-08-10T11:09:00.000-07:002014-08-10T11:09:57.782-07:00Bitter Gourd Roast.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">If only bittergourd tastes.... sweet .........can you imagine the happiness in your kids face?</span><br />
<span style="font-size: large;">Then here is the recipe.......Prepare and taste it.</span><br />
<br />
<span style="font-size: large;">All you need is </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KtHikdiOdUYuqCkM7w5LOmE9MJlW0NsRxRC8Xt1Qdxj5rwQ3VgHOyvRRs55bmucjqQInhDQuRTEqxH4eoFj-LzlT4LF_X00RRgeQMidt8Wl3uwOJEqWlF3weaSV20E_N0GyDYtq5dkwJ/s1600/photo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KtHikdiOdUYuqCkM7w5LOmE9MJlW0NsRxRC8Xt1Qdxj5rwQ3VgHOyvRRs55bmucjqQInhDQuRTEqxH4eoFj-LzlT4LF_X00RRgeQMidt8Wl3uwOJEqWlF3weaSV20E_N0GyDYtq5dkwJ/s1600/photo+2.jpg" height="257" width="320" /></a></span></div>
<br />
<span style="font-size: large;"> </span><br />
<ol style="text-align: left;">
<li><span style="font-size: large;">Bitter Gourd ------1/4 kg.</span></li>
<li><span style="font-size: large;">tamarind-------------size of a lemon.</span></li>
<li><span style="font-size: large;">turmeric powder----1/4 teaspoon.</span></li>
<li><span style="font-size: large;">sambar podi----------2 or 3 tea spoons (as per your taste)</span></li>
<li><span style="font-size: large;">salt -------------------as required..</span></li>
<li><span style="font-size: large;">oil --------------------2 or 3 teaspoons.</span></li>
<li><span style="font-size: large;">mustard seeds (optional)---1 teaspoon.</span></li>
<li><span style="font-size: large;">sugar/ artificial sweetener-----3 teaspoons.</span></li>
</ol>
<br />
<span style="font-size: large;">cooking instructions:</span><br />
<br />
<span style="font-size: large;">Cut the bittergourds into thin slices and keep aside. Now take the juice from the tamarind. Let it be not too watery . </span><br />
<br />
<span style="font-size: large;">Pour a little oil in a pan and heat it. Now add the cut bitter gourd and shallow fry for a few minutes. Now add the tamarind juice , add the turmeric powder, sambar powder, salt and stir . Close it with a lid and bring the gas to sim. Now and then stir and check if the bitter gourd is cooked. When it is cooked, taste and if necessary add the ingredients. Then remove the lid.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When all the water is evaporated , and the bitter gourd does not stick to the pan add the sugar. Fry just for a few minutes. If needed you can add more sugar.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove from fire.Serve .</span><br />
<span style="font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijs2MY_nToRs-8XwkPPySylhc9wWZeDtIIuC-EyB_Yv4MdbW_NtB9P7dJH5irVEd4XDLLf2q6IzAdESSYOHMjqhkgNym08PyI8xmfWDzNWvk2DV_SQzRHViGRhfbJzk12NcEClqRCGOmFC/s1600/photo+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijs2MY_nToRs-8XwkPPySylhc9wWZeDtIIuC-EyB_Yv4MdbW_NtB9P7dJH5irVEd4XDLLf2q6IzAdESSYOHMjqhkgNym08PyI8xmfWDzNWvk2DV_SQzRHViGRhfbJzk12NcEClqRCGOmFC/s1600/photo+4.jpg" height="295" width="320" /></a></div>
<br />
<br />
<span style="font-size: large;">You can mix with plain rice and eat . Also it gives very good company for curd rice.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Enjoy the recipe. please give me a feed back.</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-8755656922764844092014-07-13T11:10:00.003-07:002014-07-13T11:11:11.159-07:00Methi Mango Pickle <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">If you feel like having pickle instantly this one will be of that kind. It will not take much time to prepare.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">You Need</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6yuYVAK5cyLhkpBENU0hedFZMszdPzY1NCc3GXAD8wWTc32g7pmYwyvxwheRoC2EUKorZn9PF1CZ5qA19mPo6YX_I53bUEEwTqj6RB9HJOzNJ3fJ2cZjZykt-Snkm7mj8_CJS6agz72n/s1600/man.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6yuYVAK5cyLhkpBENU0hedFZMszdPzY1NCc3GXAD8wWTc32g7pmYwyvxwheRoC2EUKorZn9PF1CZ5qA19mPo6YX_I53bUEEwTqj6RB9HJOzNJ3fJ2cZjZykt-Snkm7mj8_CJS6agz72n/s1600/man.jpg" height="274" width="320" /></a></div>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><br /></span></span>
<br />
<ol style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Mango cut into pieces.</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Red Chillies as per your taste.</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Methi seeds 1 tea spoon.</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">salt </span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Asafoetida </span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Mustard seeds alittle.</span></span> </li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">oil 4 or 5 tablespoons.</span> </span></li>
</ol>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"></span></span><br />
<div>
<br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYA-4xz2HBUkPHrbe5zKVUihFYuMyS-g7PUJs_xF7cmrHnREjTUi6ao-KUzy5qnnMr2jEZdr6NS2a0gaHj0aLnstaGkbOewelL-lXoIkycNug5J8QEkbRYg-zRnRg7JjqsGPznifu77kJ/s1600/mango.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYA-4xz2HBUkPHrbe5zKVUihFYuMyS-g7PUJs_xF7cmrHnREjTUi6ao-KUzy5qnnMr2jEZdr6NS2a0gaHj0aLnstaGkbOewelL-lXoIkycNug5J8QEkbRYg-zRnRg7JjqsGPznifu77kJ/s1600/mango.jpg" height="257" width="320" /></a></span></div>
<br />
<br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"> Cooking instructions:</span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Cut the mango into fine pieces. Keep it aside. Heat one tablespoon of oil in a pan. Add the asafoetida and the methi seeds.Fry them till golden brown. Remove from fire. Take care to see that the methi seeds don't get burnt. Take the red chillies as per your taste .Fry them a little. Powder all the fried items with salt in a mixi . Grind them to a fine powder. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Heat all the remaining oil in the pan. Splash the mustard seeds and add the cut mangoes. Also add the fried powder . Stir the pickle for a few seconds. The mangoes need not get cooked. Remove from fire. After it gets cooled you can store it in the referigerator.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">You can take this pickle with curd rice immediately, but it tastes great when it is tasted the next day.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">P.S: </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Take care to see that the methi seeds don't get burnt. The burnt methi seeds will give a sour taste to the pickle.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99t9ur9qhvnGgC8XgFMRGPZlAwiJv3wOP0p6IaxgRS_8kUWCea6WhxLrqqRnQtlTnY1hubGpWYw98tzvKeRrJujOVWINXqZZEirieYKH-IKgfMUVv6-mVP_mpSCnAAUulORNSsJ0B6SJT/s1600/2mango.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99t9ur9qhvnGgC8XgFMRGPZlAwiJv3wOP0p6IaxgRS_8kUWCea6WhxLrqqRnQtlTnY1hubGpWYw98tzvKeRrJujOVWINXqZZEirieYKH-IKgfMUVv6-mVP_mpSCnAAUulORNSsJ0B6SJT/s1600/2mango.jpg" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Enjoy this pickle with curd rice.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">If I get a feed back I will be happy. </span></span></div>
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RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-6346375001160090002014-06-21T10:31:00.001-07:002014-09-30T23:38:26.317-07:00Sliced Mango Pickle( Mango Thokku)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Let us see how to make sliced mango pickle. In Tamil it is called as Mango thokku. A mouth watering pickle you can find invariably in almost all homes in Tamilnadu during the mango season.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To Prepare this we need </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
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<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Raw Mango 1 or 2 .</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">chilly powder to your taste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">turmeric powder 2 teaspoons.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">asafoetida a little.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">mustard seeds 2 teaspoons.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">methi seeds 1 teaspoon.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">salt to taste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">gingelly oil 4 tablespoons.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Peel the mangoes with a peeler and slice the mangoes as seen in the picture above. Pour some oil in the pan and heat it. Add the asafoetida powder, and mustard . As the mustard gets splashed add the sliced mangoes . Add the required salt and turmeric powder to the mangoes and with the help of a ladle turn the mangoes. Then lower the heat by bringing the gas to sim . Close the pan with a plate .Let the mangoes be cooked. Don't forget to turn the mangoes upside down now and then. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The mangoes will get cooked well . You can see the fried mangoes turning to almost a paste like consistency. Now add the chilly powder and the rest of the oil. Keep in slow flame for a little while as you keep stirring the mangoes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Fry the methi seeds and powder it. Add this powder to the pickle. This will give a good flavour to the pickle and also it acts as a preservative. Now you can remove the pickle from fire.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Let the pickle cool down. Store it in glass bottle. If need be you can also referigerate.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This goes well with curd rice.</span></div>
</div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.comtag:blogger.com,1999:blog-4073057270316142563.post-62413791686105326762014-05-30T10:26:00.000-07:002014-05-30T10:26:41.937-07:00Onion Mango Salad.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">This preparation is not such a common dish. It is an exclusive preparation in my maternal home. Here I share this recipe . As the name tells, we don't need to do any cooking. Just mix everything and enjoy it .</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlezjyTfZaJTigzfeiK-QG80-XZ5RweZ4Zr1VeIgsPluarGM3o8zXld8hmrEn0M0IuQ21Lk-UXk_JHaWmRFHQTc_edxmMWgQvN___huO746wvOaTjYlcyNSaq9ZlYjNOOJfxCVW8M2rikw/s1600/mango.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlezjyTfZaJTigzfeiK-QG80-XZ5RweZ4Zr1VeIgsPluarGM3o8zXld8hmrEn0M0IuQ21Lk-UXk_JHaWmRFHQTc_edxmMWgQvN___huO746wvOaTjYlcyNSaq9ZlYjNOOJfxCVW8M2rikw/s1600/mango.jpg" height="311" width="400" /></a></div>
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<span style="font-size: large;"><u>All you need is </u></span><br />
<span style="font-size: large;"><br /></span>
<ol style="text-align: left;">
<li><span style="font-size: large;">Mango cut into fine pieces.</span></li>
<li><span style="font-size: large;">One onion cut into fine pieces.</span></li>
<li><span style="font-size: large;">Turmeric powder quarter tea spoon.</span></li>
<li><span style="font-size: large;">Sambar Powder one tea spoon.</span></li>
<li><span style="font-size: large;">Salt to taste.</span></li>
<li><span style="font-size: large;">Sugar one tea spoon.</span></li>
</ol>
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<span style="font-size: large;"><u>Instructions to prepare : </u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Take a bowl . Add all the ingredients .Sprinkle a little water and mix it with a ladle. Taste and if needed you can add more of any ingredient.You need not worry about how salt, sugar, mango will go together. Just give a try. I can assure you that this dish will find a place in your dining table on a regular basis. This will give a good company for curd rice.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOf2KfuX86F5IKGInnelmoAnLNUFlPrOMx-CObs-rdJmfkzhNOY6I8svq4BteBBCb6Atlux5OaG8_J6LMIt6tOE46jawudZvXz_4EDMGNcDpdl2i55fWk7QEUNUY1kpBKFbhW56vLICgOO/s1600/mango+sale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOf2KfuX86F5IKGInnelmoAnLNUFlPrOMx-CObs-rdJmfkzhNOY6I8svq4BteBBCb6Atlux5OaG8_J6LMIt6tOE46jawudZvXz_4EDMGNcDpdl2i55fWk7QEUNUY1kpBKFbhW56vLICgOO/s1600/mango+sale.jpg" /></a></div>
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<span style="font-size: large;">Go ahead and enjoy. But please don't forget to give me a feed back.</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-19999763599191457832014-05-10T04:15:00.000-07:002014-09-30T23:39:10.894-07:00Chilly Tamarind<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">This is a mouth watering South Indian, to be more specific, a dish enjoyed by Tamilians. Iam not sure whether this dish is prepared in any other state . </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">To prepare this dish we need :</span></div>
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<li><span style="font-size: large;">Tamarind-----size of a big lemon. </span></li>
<li><span style="font-size: large;">Green chillies a handful. ( I have taken here 100 grams)</span></li>
<li><span style="font-size: large;">Salt to taste.</span></li>
<li><span style="font-size: large;">Jaggery a little</span></li>
<li><span style="font-size: large;">oil--- one tea spoon.</span></li>
</ol>
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<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">Pour the oil in a frying pan and fry the green chillies . It would look like as shown in the picture.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">Let it cool down. Then put these fried green chillies, tamarind, salt in a mixi jar and grind it to a fine paste. Then add the jaggery and run the mixi for a few seconds. <b>Need not add water.</b></span></div>
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<span style="font-size: large;">Taste and if needed you can add more of any of the ingredients and grind it to a fine paste. This has got a long shelf life. If need be you can referigerate.</span> </div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span><span style="font-family: Verdana,sans-serif; font-size: large;">A very good combination for curd rice and also for rice uppuma. Enjoy this recipe and ofcourse</span><span style="font-family: Verdana,sans-serif; font-size: large;"> don't</span><span style="font-family: Verdana,sans-serif;"> </span><span style="font-family: Verdana,sans-serif; font-size: large;">forget to give me a feed back.</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.comtag:blogger.com,1999:blog-4073057270316142563.post-2115469644360764122014-04-19T02:46:00.002-07:002014-04-29T10:11:31.143-07:00Kanchipuram Idli<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Let us learn how to prepare Kanchipuram Idlis </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We need </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To Soak</span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Idly Rice (Boiled Rice)--1 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Raw Rice ----1/2 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Urad dal ----- 1 cup.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">methi seeds ------1 spoon.</span></li>
</ol>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To add to the flour</span><br />
<div>
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mustard----1 spoon</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Broken Urad dal -----1 spoon.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Gram Dal ---------1 spoon.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pepper -----------1 spoon</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">cumin seeds----------1 spoon</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">pepper powder ----- a little.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">cashews --------little.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">gingelly oil -----1 sppon.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">ghee a little.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">coriander leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">curry leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">ginger 1 small piece finely cut.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Baking powder a pinch.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Salt to taste.</span></li>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cooking Instructions:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">First soak the rice varities and urad dal for four or five hours. I soaked the rice and dal separately and grinded them separately. Take care to grind the rice varieties coarsely. Do not grind them fine. Now grind the urad dal as you do it for normal idli. Mix the flour.Add salt to this flour and mix them well . Allow the flour to ferment ( approximately 8 hours).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Then, heat the pan, add the oil, Splash the mustard seeds, urad dal, gram dal, pepper, cumin seeds,. When the dal turns red add the ginger pieces, coriander, curry leaves . Now add this to the flour. You can add the pinch of baking powder now if you opt.Fry the cashews in ghee and add it to the flour. Don't forget to add the pepper powder.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Now pour this in normal idli plates or you can use small cups as idli moulds and bake them.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Serve it with coconut chutney .</span><br />
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RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com0tag:blogger.com,1999:blog-4073057270316142563.post-84770206926656604422014-04-12T00:39:00.000-07:002014-09-30T23:39:45.314-07:00Chilly Garlic chutney.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This chutney is a side idsh for idly, dosa etc...... The taste will be amazing. At the same time it protects your heart too.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">We need</span><br />
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<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Peeled garlic a handful </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Red chillies as per your taste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">tamarind a small gooseberry size </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">salt to taste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">oil half a teaspoon.</span></li>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pour the half teaspoon oil in a pan and heat it. When the oil is hot, add the chillies and fry. When it is fried ,keep the chillies aside. Put off the stove and then add the peeled garlic to the hot pan. Fry a little and then keep that aside. Now grind the fried chillies, salt in a mixie. after it is powdered add the tamrind and then grind again. when the mixture is fully blend add the lightly fried garlic and run the mixie. when it turns into a paste, store it in a glass jar or a stainless steel jar.As we don't add water , it has got along shelf life. If need be you can even store it in a referigerator.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Take care to see that the quantitiy of chillies are more than the garlic. Only then the chutney will not be sticky.</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Serve it with Idly,Dosa ..... Enjoy the taste .</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Don't forget to give me a feedback</span></div>
RajalakshmiParamasivamhttp://www.blogger.com/profile/10192368719667650794noreply@blogger.com