tag:blogger.com,1999:blog-88286895100120607172024-03-19T05:26:15.363-04:00My Kitchen's AromaSarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.comBlogger435125tag:blogger.com,1999:blog-8828689510012060717.post-47835462596998238062020-10-16T22:02:00.000-04:002020-10-16T22:02:33.560-04:00Pesarapappu idly ( yellow moong dal idly)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRB01FRqX2w0hGWIXBtpPzkzROYkVeUem_TXrKHqBvag_1fx_ZKKvo12NsN6JqrGVSZyjJPAe1BUcMaDa6vv3d5fb4xRIdrutmZvdVsxwvIlitGdHoa_bNMJx9iZhFxoPR4MidYiDNh3Q/s2048/35DEFC0C-8A57-454A-8409-81CB31F32353.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRB01FRqX2w0hGWIXBtpPzkzROYkVeUem_TXrKHqBvag_1fx_ZKKvo12NsN6JqrGVSZyjJPAe1BUcMaDa6vv3d5fb4xRIdrutmZvdVsxwvIlitGdHoa_bNMJx9iZhFxoPR4MidYiDNh3Q/w640-h426/35DEFC0C-8A57-454A-8409-81CB31F32353.jpeg" width="640" /></a></div><p></p><p>Here I am with another healthy idly. Idly is consider very healthy breakfast. Since I am not eating rice,I am trying to make dosa and idly without rice. This idly I made with pesara Pappu aka yellow moong dal and it is super tasty and healthy.</p><p><i>What are the ingredients</i>?</p><p>Pesara pappu or yellow moong dal 1 cup soaked for 2 hours And grounded to a thick batter. Add salt as per taste.</p><p><i>For seasoning</i></p><p>Oil 1 tbsp</p><p>Curry leaves few chopped</p><p>Udat dal 1/2 tsp</p><p>Chana dal 1/2 tsp</p><p>Green chillies finely chopped 2</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduSlgaFPun9grbTSNcHyK3Gz68nuSWcmD-02yiA3k_dw-6fUFaCRk2Rvm51ntay9X8vb8kay13jEBTDgnmG7glrMPz1gtPwc0hKS7ADTjjjFw6oI_0mjdU5JdvY_RJYfWrGyOyuHs7SA/s2048/5B1464CB-7A4A-4D4D-A209-84268113B167.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduSlgaFPun9grbTSNcHyK3Gz68nuSWcmD-02yiA3k_dw-6fUFaCRk2Rvm51ntay9X8vb8kay13jEBTDgnmG7glrMPz1gtPwc0hKS7ADTjjjFw6oI_0mjdU5JdvY_RJYfWrGyOyuHs7SA/w640-h426/5B1464CB-7A4A-4D4D-A209-84268113B167.jpeg" width="640" /></a></div><p>Take a small pan, heat oil.add all the above ingredients. Once fried add it to the batter.Mix well</p><p><u><i>1 tsp cooking</i></u> Soda, add it to the batter once you are ready to pour the batter in the idly mold.</p><p>Grease the idly molds with ghee or oil. Pour the batter into the molds and steam it for 12 minutes.</p>Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-49416648082191195622020-10-04T20:23:00.000-04:002020-10-04T20:23:42.199-04:00Ragi dosa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ioXMAX8sZFbnEFBETZ_44i0UZ37o-xfTn4zgwLxcaaN9eRxmhZ0U_QZmgU4bsJduUieA5pSH-udbxCMUJy_pbAtSagaubd2bCaXfks49u7TdS_DWbaWjIK6jXrViWY1Bb4uqYXFIC-w/s1599/DABADA98-3D3D-4FD0-B0E2-78DC661B4DB3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1599" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ioXMAX8sZFbnEFBETZ_44i0UZ37o-xfTn4zgwLxcaaN9eRxmhZ0U_QZmgU4bsJduUieA5pSH-udbxCMUJy_pbAtSagaubd2bCaXfks49u7TdS_DWbaWjIK6jXrViWY1Bb4uqYXFIC-w/w640-h480/DABADA98-3D3D-4FD0-B0E2-78DC661B4DB3.jpeg" width="640" /></a></div><p> My mom is very fond of ragi, she makes ragi Java (porridge) regularly and now after her cancer treatment ragi has became her staple food. She is on liquid diet since last four months. She takes this porridge which my sister prepares it in very liquid form as my mom can’t chew any food. This ragi apart from milk is giving all nutrients my mom needs in a day. Touchwood my mom is recovering well.</p><p>Now coming to this post, since I stopped eating any white other than milk and yogurt. I stopped eating rice instead I am substituting rice with millets. I will be posting millets dosa and idles. Today it is ragi dosa. This dosa is done in same way as our regular dosa,it’s just the replacement to rice. Same as regular dosa this dosa too needs to fermented.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhI_tYAn-T3pRO_8IRoIBmEYOzpJSqDuDaVap3RDNg3DJbHoYQEbw8pQmYxQgPSrk3Gb9qJI5MJXtLRcSbF8Bl6U8pR5wCO8scWlmFKXkNRoSAkHx__yT___i24Qe2EkNaXbf2qlMvvbs/s2048/084B8228-56A2-4AE6-B597-BF49170A57DF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhI_tYAn-T3pRO_8IRoIBmEYOzpJSqDuDaVap3RDNg3DJbHoYQEbw8pQmYxQgPSrk3Gb9qJI5MJXtLRcSbF8Bl6U8pR5wCO8scWlmFKXkNRoSAkHx__yT___i24Qe2EkNaXbf2qlMvvbs/w640-h426/084B8228-56A2-4AE6-B597-BF49170A57DF.jpeg" width="640" /></a></div><p><i><u>How I made this dosa ?</u></i></p><p>Ragi 2 cups</p><p>Udat dal 1 cup</p><p>Fenugreek (menthi) 1/2 tsp</p><p>Oil to drizzle on dosa</p><p>Soak all three in the morning. Grind it into smooth batter. Let the batter rest over night.</p><p>Next day morning add salt as per your taste and mix well.</p><p><u><i>For ragi dosa filing</i></u>.</p><p>One onion finely chopped</p><p>One green chilly chopped</p><p>Small size tomato chopped</p><p>Sesame seeds 1 tbsp</p><p>Lemon juice 1/2 tsp</p><p>Fresh coconut shredded 1 tbsp</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshXyKOrSf58WdOWMaENkYLGWALuLvoLnGrCVBVo_PrmFr_-J5Wvs-JDFlgoJFc1eBNWZoCDfTmvhrcS3lh4J-qQfajM7fE6WHvBDYwcuO07OPZFjRFMyHrr2nMjX-k7MuOOzeiLBGEcI/s2048/7F298082-C759-41B6-952F-39296449EEA8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshXyKOrSf58WdOWMaENkYLGWALuLvoLnGrCVBVo_PrmFr_-J5Wvs-JDFlgoJFc1eBNWZoCDfTmvhrcS3lh4J-qQfajM7fE6WHvBDYwcuO07OPZFjRFMyHrr2nMjX-k7MuOOzeiLBGEcI/w640-h426/7F298082-C759-41B6-952F-39296449EEA8.jpeg" width="640" /></a></div><p><u><i>How to make dosa ?</i></u></p><p>Place a castor iron pan on the stove. Let it get a bit hot. Dip a brush in oil and rub oil on the pan.</p><p>Now take a ladle full of batter and make dosa. Drizzle oil on the sides. Let it cook for a minute and flip the dosa.</p><p>Let this side too cook for a minute. Turn the dosa. Add the onion mixture and fold the dosa to half.</p><p>This dosa doesn’t need any chutney. My husband added nalakaram to the dosa. What he did was before I added the onion mixture,he sprinkled this nalakaram powder and added the onion mixture. It was yummy.</p><p>Nalakaram recipe <a href="https://mykitchenaroma.blogspot.com/search?q=Nalla">https://mykitchenaroma.blogspot.com/search?q=Nalla</a></p><p> Check the pictures below which shows comparison of rice dosa with ragi dosa. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2JRbE4B0XL85JB1ITvmnvGhorp9D16cjl55Thww-uqDhngpRAYZn4dOt4803_358MlTihqw_gocsMBzRAIzYOU3kplwkO7mBMPXk_Gc2i5T1-x5bauttWebMmgjuIwyQWbfhx_07x0s/s1870/65AC37C1-9136-4EAA-A111-6A08B7B04EDD.jpeg" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2JRbE4B0XL85JB1ITvmnvGhorp9D16cjl55Thww-uqDhngpRAYZn4dOt4803_358MlTihqw_gocsMBzRAIzYOU3kplwkO7mBMPXk_Gc2i5T1-x5bauttWebMmgjuIwyQWbfhx_07x0s/s1870/65AC37C1-9136-4EAA-A111-6A08B7B04EDD.jpeg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GG7NuJxIJHeKcz_tUNHXgOTHigSz5fEaQEY3WOc405JUVVudCHdi_sKoAcKAru-YLhN2XEdfOEbVlqbXrWow5_IouzN-_sXpzEe22mY24HxsS7V8XCmZJz0oVMr0mKsl85wiBAk1KOA/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img data-original-height="320" data-original-width="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GG7NuJxIJHeKcz_tUNHXgOTHigSz5fEaQEY3WOc405JUVVudCHdi_sKoAcKAru-YLhN2XEdfOEbVlqbXrWow5_IouzN-_sXpzEe22mY24HxsS7V8XCmZJz0oVMr0mKsl85wiBAk1KOA/s16000/65AC37C1-9136-4EAA-A111-6A08B7B04EDD.jpeg" /></a></div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMmvXm3zRSxG4ssDExdvEn3oYUXqa4awNkBdrAys7VQFRnmdZCekk920KFqOhC3SVCP6X40CWhI8SbPrl71lcdQWm3y_YAar81syJweWjdiywBanYG6ain_BwDeGpSVpG6DsV9s9TP7M/s1846/181EE176-C00F-4254-9ADD-DD1673E0BEE4.jpeg" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMmvXm3zRSxG4ssDExdvEn3oYUXqa4awNkBdrAys7VQFRnmdZCekk920KFqOhC3SVCP6X40CWhI8SbPrl71lcdQWm3y_YAar81syJweWjdiywBanYG6ain_BwDeGpSVpG6DsV9s9TP7M/s1846/181EE176-C00F-4254-9ADD-DD1673E0BEE4.jpeg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmdulii6GwSN8exzLHKJHm-a1TKms_aN0vn1AEH0N3XnL1g3Fw2NHrg2fuD3wYrZbZSJSjejp0NYNZ7NcYHkhXpv3odK33kEh13J5zJApIGJc7fARo6RUxP___Uh3YC3djrcjUEh851w/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img data-original-height="320" data-original-width="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmdulii6GwSN8exzLHKJHm-a1TKms_aN0vn1AEH0N3XnL1g3Fw2NHrg2fuD3wYrZbZSJSjejp0NYNZ7NcYHkhXpv3odK33kEh13J5zJApIGJc7fARo6RUxP___Uh3YC3djrcjUEh851w/s16000/181EE176-C00F-4254-9ADD-DD1673E0BEE4.jpeg" /></a></div><br /></div><br /><p><br /></p><p><br /></p>Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-5349794309586351762020-09-23T21:53:00.000-04:002020-09-23T21:53:08.793-04:00New beginning<p> It’s almost three years that I updated my blog. Every time I think of starting, I take pictures (bought dslr only for food blogging) and then I don’t do it. Every month I buy memory for my iPad to store my food pictures. In spite of all this I don’t blog.</p><p>I have been diagnosed with pre-diabetic it’s not new, but for me it’s a wake Up call. I am quite active by going to gym and counting my steps. Almost everyday I used to take 8000 to 9000 steps. Even during the lockdown I used to walk in the house for alteast 90 minutes. But why I am getting closer to be a diabetic ??</p><p>It’s the food. Since working from home and kids at home have been cooking a lot of dishes with white flour or maida and eating deserts. I was so dumb in thinking that jaggery is way better than sugar and no control in eating jaggery. Now the reality has hit me hard and I HAVE to make changes to my eating habits to avoid diabetic medication. </p><p>First thing I did was downloaded a heath app which shows how much I should eat and how much each food items has calories,carbs,fat and fiber.</p><p>I stopped eating anything white other than panner,yogurt and milk.</p><p>I completely stopped taking tea,replaced it with green tea.</p><p>Yoga for one hour 5 to 6 times a week.</p><p>Replaced rice with millets. Will be doing posts on that.</p><p>And planning to document here what I eat everyday. I have given myself 3 months. It’s been one and a half month and with all these changes I am feeling light. I have reduced a bit but not disclosing here as I want to keep this as suspense until I achieve My ideal weight. For me the most important is reducing my sugar levels and with that I may loose some fat too. </p><p>Bye for now.</p><p><br /></p><p><br /></p>Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-27520408247413042802017-05-28T20:12:00.001-04:002017-05-28T20:12:22.163-04:00Kakarakaya Karam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5c9Nh4_9wnW2xmGqi8LviVDlSEJCgMoM1quOdTupXbjQGJzVnx0TX_wfipMRVUjsBh9JhT8FgYCfyWTEwIqJSWAbDzH8WNCtmL-OUPq6RzWaAV-mlQ_ldRZ0g7pWy7s4E-lJHZWruexQ/s1600/IMG_2383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5c9Nh4_9wnW2xmGqi8LviVDlSEJCgMoM1quOdTupXbjQGJzVnx0TX_wfipMRVUjsBh9JhT8FgYCfyWTEwIqJSWAbDzH8WNCtmL-OUPq6RzWaAV-mlQ_ldRZ0g7pWy7s4E-lJHZWruexQ/s640/IMG_2383.JPG" width="740" /></a></div>
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I love Kakarakaya (bitter gourd) in a form. Be it fry, pulusu or this karam. I like to eat this karam with hot rice and ghee.<br />
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Ingredients:-<br />
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Kakarikaya 7-8. Chopped into small rounds<br />
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Udad dal 1 tbsp<br />
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Channa dal 1tbsp<br />
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Coriander seeds 1/2 tbsp<br />
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Tamarind small pc<br />
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Garlic 2-3 pcs<br />
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Dry red chillies 6-8<br />
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Dry roast all the ingredients except kakarikaya and tamarind.<br />
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In a pan take 7-8 tbsp of oil. Fry kakarikaya in hot oil till kakarikaya turns crispy. Now take out kakarikaya from oil and along with dry ingredients,tamarind and salt, grind into coarse powder.<br />
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Red chillies and tamarind can be adjusted according to once taste buds. First grind dry ingredients and add kakarikaya to get the kakarikaya crumbs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38TvRqwo-ToOn0Qj6qZO9pfq8j7u1SHWrekjbZLBHkUWCqWgcxhkBXzqScqXO7NdswHqVov2MSuiv6VYV9NzkDxV_vz_5j0JtUs9LTVtQGPSse2852qrQMyOf-voUTyHE26OjpuMktQY/s1600/IMG_2408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38TvRqwo-ToOn0Qj6qZO9pfq8j7u1SHWrekjbZLBHkUWCqWgcxhkBXzqScqXO7NdswHqVov2MSuiv6VYV9NzkDxV_vz_5j0JtUs9LTVtQGPSse2852qrQMyOf-voUTyHE26OjpuMktQY/s640/IMG_2408.JPG" width="740" /></a></div>
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-70342422362245991522017-05-22T15:12:00.000-04:002017-05-22T15:12:24.276-04:00Masala buns<div class="separator" style="clear: both; text-align: center;">
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I have been making this big bun since a while. And every time I make I change few ingredients. Sometimes it's just plain buns and sometime it's a desi twist or Italian twist. Today I am posting desi and Italian buns. The adds on like the oregano,jalapeños etc can be added according to once taste. Readers can play around with the ingredients. Here is the receipe.<br />
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Ingredients<br />
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Butter 4 tbsp<br />
Egg 1<br />
Milk 2 tbsp<br />
1.5 cup water<br />
All purpose flour 5 cups<br />
Instant yeast 3/4 tsp<br />
Salt 1 tbsp<br />
Sugar 3 tbsp<br />
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Additional ingredients:-<br />
Jalapeños few<br />
Chilly flakes 1 tbsp<br />
Oregano 1 tbsp<br />
Thyme 1 tbsp<br />
Basil 1 tbsp<br />
Cumin 1 tbsp<br />
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How to make the buns ?<br />
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Mix water with butter,egg and milk.<br />
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Mix dry ingredients, flour, yeast, salt and sugar. And also add additional ingredients.<br />
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Now mix the wet and dry ingredients. Knead the dough well and let it rest for one hour.<br />
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Wrap a wet towel on the bowl and keep in a warm place in the kitchen.<br />
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After one hour again knead the dough. Make small balls and arrange them on a creased baking tray<br />
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with gap of 2 inches between each balls.<br />
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Now again cover it with a wet cloth for another one hour.<br />
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After one hour, apply melted butter and bake in preheat oven for 12 minutes at 350 degrees F.<br />
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Yummy buns are ready. I love to eat my buns with hot cup of tea and my kids like to apply little butter.<br />
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-60615471394017939892017-04-15T17:57:00.000-04:002017-04-15T17:57:21.388-04:00Khatti DalKhatti dal is the most common side dish in hyderabad and it is made with lentils. This is made with toor dal or masoor dal, mostly it is in running consistency. Khatti dal means tangy lentils. I prefer eating khatti dal with roti or fulkas. Recipe is simple and quick to make. Many prefer this khatti dal with rice and with any non-veg fry. Here is the recipe.<br />
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<br />
Ingredients:<br />
<br />
Toor dal/Masoor dal 1 cup<br />
Onion 1 chopped<br />
Tomato chopped<br />
Green chillies 4<br />
Turmeric powder a pinch<br />
Tamarind a small piece<br />
<br />
Pressure cook all the above ingredients. The dal has to be soft and mash the dal.<br />
<br />
For seasoning :-<br />
Rai/mustard seeds 1/4 tsp<br />
Zeera/cumin seeds 1/4 tsp<br />
Curry leaves few<br />
<br />
Season the dal with the above ingredients and garnish with coriander.<br />
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-72038699475224017702016-12-13T10:43:00.000-05:002016-12-13T10:51:24.269-05:00Dates Ladoo / khajoor laddu<div class="field ipad_field_title" dir="ltr" id="zss_field_title" nostyle="" placeholdertext="Post title" style="box-sizing: border-box; color: #2d2d2d; direction: ltr; font-family: merriweather, serif; font-size: 24px; line-height: 32px; margin-bottom: 0px; outline: transparent solid 0px; padding: 15px 10px 5px;">
<span style="font-family: "merriweather" , sans-serif; font-size: 16px;">Year is going to end and I was not much active here. I revived by other blog with 30 days posting without a break<b>.</b></span></div>
<div class="field ipad_field_content" dir="ltr" id="zss_field_content" placeholdertext="Share your story here..." style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-touch-callout: none; box-sizing: border-box; color: #2d2d2d; direction: ltr; font-family: Merriweather, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 10px; min-height: 842px; outline: transparent solid 0px; padding: 15px 10px 5px;">
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These dates laddu I made it for Diwali. I thought of making something healthy without extra carbos. So these laddus are sugar free as dates itself are sweet.</div>
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<a href="https://varunavisworld.files.wordpress.com/2016/10/img_1806.jpg" style="-webkit-touch-callout: none; color: #0087be; outline: transparent solid 0px; text-decoration: none;"><img alt="" class="alignnone size-full wp-image-2362" height="1280" src="https://varunavisworld.files.wordpress.com/2016/10/img_1806.jpg" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-touch-callout: none; height: auto; margin: 0px; max-width: 100%; min-height: 30px; min-width: 30px; opacity: 1; outline: transparent solid 0px;" width="1920" /></a><br />
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Dates 2 cups shredded</div>
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walnuts 1/2 cup</div>
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cashews 1/2 cup</div>
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Almonds 1/2 cup</div>
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Pista unsalted 1/2 cup</div>
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Dry coconut powder 3 tbsp</div>
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Ghee 3 tbsp</div>
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How to make them ?</div>
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Take all the nut in a grinder and crush them. Here we are not making fine powder but coarsley grinding them.</div>
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Take a pan. Add ghee.</div>
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when ghee melts add dates.</div>
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Saute for a while, dates starts sticking to each other.</div>
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Turn off the flame. Add nuts.</div>
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Take little ghee on palms and make round balls.</div>
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In a plate take dry coconut powder and roll the ladoos in it.</div>
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Isn't it very simple. The time taken to eat is less than time taken to make them.😜😜😜</div>
</div>
Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-16375311745888485802016-10-09T22:04:00.000-04:002016-10-09T22:04:01.318-04:00Tomato chutneyThis is simple chutney which can be made in bulk and can refrigerate it. Can be eaten with dosa, idly and any with South Indian dishes.I prefer eating with hot rice and ghee...yummyyyyy.<br />
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<br />
Ingredients:<br />
<br />
Tomatoes 3<br />
Salt to taste<br />
Oil 3 tbsp<br />
White vinegar 6-7 tbsp<br />
<br />
Method:<br />
<br />
In a pan take oil, when hot add chopped tomatoes and sprinkle salt . Cook until oil oozes around.<br />
<br />
Then add salt and mix well.<br />
<br />
Let it cool down and add vinegar.<br />
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Mix well and store in a air tight container.<br />
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com1tag:blogger.com,1999:blog-8828689510012060717.post-79248006190125648962016-07-07T21:04:00.001-04:002016-07-07T21:04:32.130-04:00Achari Capsicum Rice<div class="separator" style="clear: both; text-align: center;">
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Many times when i am in no mood of cooking i prefer a quick fix. In my house i hardly have left over rice. So i make different types of rice dishes with fresh cooked rice not the left over rice.
Achari capsicum rice..sounds interesting. This rice is a mixture of our desi pickle and rice. Every Indian likes pickle that too South India is quite famous for its pickles. There are hell lot of varieties of pickle. This capsicum rice can be made with any kind pickles. It taste awesome with any pickle of your choice. I tried tomato pickle,lemon pickle and mango pickle. These recipe calls for very ingredients.
<br />
<br />
Ingredients:-<br />
<br />
Capsicum 2 (any colour)<br />
Rice 2 cups<br />
Lemon pickle 1 tbsp<br />
Cumin seeds 1/4 tsp<br />
Bay leaf 1<br />
Pepper powder 1/4 tsp<br />
Oil 2 tbsp<br />
Salt to taste<br />
<br />
Method:- Heat oil in a kadai, add cumin seeds and bay leaf. Saute for 1/2 a minute. Now add lemon pickle and pepper powder, saute. Add capsicum and salt. Cover and cook for 2-3 minutes. Capsicum should not be cooked fully. Now add rice and mix well. Serve it with papad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKww09OwG1oquPoEJ69mV4dLVM8J3DbNBzeKT0cIs8a4I3dbLbrt2UwMEeSEcxezcYhyphenhyphen7UHtPOK37-7WIjqEzOHNHQB1W7wEpawjGcUZA7MvE9UlrekRhlDtwC0d2k9bWkQgYGvb7sQGQ/s1600/achari.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKww09OwG1oquPoEJ69mV4dLVM8J3DbNBzeKT0cIs8a4I3dbLbrt2UwMEeSEcxezcYhyphenhyphen7UHtPOK37-7WIjqEzOHNHQB1W7wEpawjGcUZA7MvE9UlrekRhlDtwC0d2k9bWkQgYGvb7sQGQ/s640/achari.JPG" width="640" /></a>Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com1tag:blogger.com,1999:blog-8828689510012060717.post-46031518371134936852016-06-19T13:52:00.000-04:002016-06-19T13:52:14.481-04:00Chilly Paneer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BMBfo3ivEdLMbeytCmttqMPhwJm4MsWytBvYLJz2_N5RFMwf7uYxwrh47xHYhmS9UQZeI9U7ZBhFtHx7GGO55qSECDFCc5s4Ful7upTgF0XfIB2JVfBtSLX_iU_oQKbWZvcv2hK1q7s/s1600/IMG_1171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BMBfo3ivEdLMbeytCmttqMPhwJm4MsWytBvYLJz2_N5RFMwf7uYxwrh47xHYhmS9UQZeI9U7ZBhFtHx7GGO55qSECDFCc5s4Ful7upTgF0XfIB2JVfBtSLX_iU_oQKbWZvcv2hK1q7s/s640/IMG_1171.JPG" width="740" /></a></div>
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I never get tried of eating paneer. This curry is a mixture of Indian and Chinese cuisine. Here is the recipe. .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQJ551ReffpAtYV7JwFdUBjyzolYIUshYUjOQo5jjeAoF5ZyTknQUlxg9TAyJjiwtjaV6DKKVD-mVp8Rrupp_FFRX2BiYKDW52FM-pclvzmwcPmNL_IPtffZq04w_C_M8eTfVJlySW_8/s1600/IMG_1174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQJ551ReffpAtYV7JwFdUBjyzolYIUshYUjOQo5jjeAoF5ZyTknQUlxg9TAyJjiwtjaV6DKKVD-mVp8Rrupp_FFRX2BiYKDW52FM-pclvzmwcPmNL_IPtffZq04w_C_M8eTfVJlySW_8/s640/IMG_1174.JPG" width="526" /></a></div>
Ingredients<br />
<br />
Paneer 20 cubes<br />
Onions 1<br />
Curry leaves few<br />
Cumin seeds 1 tsp<br />
Capsicum 2<br />
Garlic 3 pods chopped<br />
Ginger garlic sauce 1 tsp<br />
Soya sauce 1 tbsp<br />
Chilly garlic sauce 3 tbsp<br />
Oil 3 tbsp<br />
Coriander powder 1 tbsp<br />
Turmeric powder 1 tsp<br />
Salt to taste<br />
<br />
method:<br />
<br />
Take oil in a kadai, heat oil. Once hot add cumin and curry leaves. Then add Onions. Saute until onion changes colour. Here we are not completely frying the onions. Add garlic and ginger and garlic paste.<br />
<br />
Include coriander powder,turmeric powder,chilly garlic sauce and salt. Saute all for a while.<br />
<br />
Add Capsicum and soya sauce. Saute for 5-7 minutes until capsicum are half cooked. Add paneer pieces and coriander leaves. Mix well let it cook for another 5 minutes.<br />
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Once done serve hot with naan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFETYuQvN0AyP3FtRdhft_EqlUjFG-sHysDSB3yTH7zSS4NJiNcGPtJJQm1fuU-dAzds7bJT4t-oh1GEWfu0jSE-38d-IlIiyCRNjHJ6fxiyOM0LwQwDRg6jw2gsVeLR3FgwB3ikrsoy0/s1600/IMG_1177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFETYuQvN0AyP3FtRdhft_EqlUjFG-sHysDSB3yTH7zSS4NJiNcGPtJJQm1fuU-dAzds7bJT4t-oh1GEWfu0jSE-38d-IlIiyCRNjHJ6fxiyOM0LwQwDRg6jw2gsVeLR3FgwB3ikrsoy0/s640/IMG_1177.JPG" width="740" /></a></div>
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-25764509452753694522016-03-01T20:05:00.000-05:002016-03-01T20:05:15.471-05:00Tamatar Ka Salan<div style="text-align: center;">
<span style="text-align: center;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxD3lFLLQh26xMaLDUM9bwwNOudNkUqtUbW0J2dLJ3DU6k1FIiHlfTDaYtYToD7oKYrf3g-JwDQ_DsRy81mE83KQyFML5KEkUMWKp2f32f_myhIj1jRqx-UMaSzbiwLQlRwMILy1XpduM/s1600/tomato+ka+salan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxD3lFLLQh26xMaLDUM9bwwNOudNkUqtUbW0J2dLJ3DU6k1FIiHlfTDaYtYToD7oKYrf3g-JwDQ_DsRy81mE83KQyFML5KEkUMWKp2f32f_myhIj1jRqx-UMaSzbiwLQlRwMILy1XpduM/s640/tomato+ka+salan.JPG" width="740" /></a></div>
One more delicacy of Hyderabad which goes very well with Hyderabadi bagara chawal or hyderabadi vegetable dum biryani. I am always found of eating the cooked whole tomato. My m-law uses whole tomato in fish pulusu and i just love to eat the whole tomato.<br />
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Ate tamatar ka salan for the first time at a wedding of my husband's friend. Then I totally forgot about this curry. Recently i read someone mentioning about tamatar ka salan in a fb page which I follow. Last Friday I wanted to make a elaborate dinner for us and opted to prepare tamatar ka salan and vegetable dum biryani. It's a lengthy process to make this curry but it's worth making it. The gravy is rich and tangy. Here is the recipe:-<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpSU-UxAytmJzh8Yzqc_MiOGK0tOo_cOG4KCrNWMODunq1o3Bk5IHxV1gcycCVBuwbgrG6HBYt-rOgjRWnb6SvvLWEBAdzEx3-tvWFQIwgANVkCogjfAx9nbgIEDRWpPRFTYJO7RnjB4/s1600/tomato+ka+salan1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="796" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpSU-UxAytmJzh8Yzqc_MiOGK0tOo_cOG4KCrNWMODunq1o3Bk5IHxV1gcycCVBuwbgrG6HBYt-rOgjRWnb6SvvLWEBAdzEx3-tvWFQIwgANVkCogjfAx9nbgIEDRWpPRFTYJO7RnjB4/s640/tomato+ka+salan1.JPG" width="780" /></a></div>
<br />
For gravy:-<br />
<br />
Peanuts 5 tbsp<br />
Sesame 5 tbsp<br />
fresh coconut powder 5 tbsp<br />
<br />
Dry roast the above ingredients and make a fine paste.<br />
<br />
Other ingredients:-<br />
<br />
Oil<br />
Mustard seeds/rai 1 tsp<br />
Fenugreek seeds 7-8 seeds<br />
Curry leaves few<br />
Red chilly whole 2<br />
Onions 2 chopped<br />
Ginger garlic paste 1 tbsp<br />
Turmeric powder 1tsp<br />
Red chilly powder 2 tbsp<br />
Coriander powder 1 tbsp<br />
Cumin powder 1 tsp<br />
Green chillies 3<br />
Tamarind juice extracted from a lemon size ball of tamarind.<br />
Coriander leaves chopped<br />
Mint leaves chopped<br />
Salt<br />
<br />
Whole tomatoes 6-7<br />
<br />
Heat oil. Add mustard seeds,fenugreek seeds. Then add onions. Saute until golden brown colour.<br />
<br />
Add curry leaves and green chillies. Then add ginger garlic paste,coriander powder,turmeric powder and cumin powder. Sauté for two minutes.<br />
<br />
Then add peanut and sesame seeds paste. Mix well and add 2 cups of water.<br />
<br />
Cover and cook on low flame for 30 minutes.<br />
<br />
Then add tamarind juice, coriander leaves and mint leaves. Let it cook for 5 minutes. Add salt.<br />
<br />
Slice the top and bottom of the tomatoes, just a inch of it. Drop each tomato into the gravy.<br />
<br />
Cook for 5 minutes. No need of cooking tomatoes well.<br />
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Note:-Recipe from vah chef.<br />
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com1tag:blogger.com,1999:blog-8828689510012060717.post-30666974191956378902016-01-26T16:51:00.000-05:002016-01-26T16:51:44.241-05:00No flour oats muffin <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOGBT9QLM-IXLi1M4Sus5AYWBR7c5BjaUQ3fi9Uyznaq4ClLYFZnsjvWmsG5Y_r7nhP2npAP0DeNsRMTV__Uim66lytgE5L2tGRCyuklXvhB5SS8cJqB6MnMnVRpWMVt2ejT36Hv1qew/s1600/IMG_0562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOGBT9QLM-IXLi1M4Sus5AYWBR7c5BjaUQ3fi9Uyznaq4ClLYFZnsjvWmsG5Y_r7nhP2npAP0DeNsRMTV__Uim66lytgE5L2tGRCyuklXvhB5SS8cJqB6MnMnVRpWMVt2ejT36Hv1qew/s640/IMG_0562.JPG" width="780" /></a></div>
<br />
These baked muffin are guilt free, no flour muffins. Healthy and can be eaten as breakfast.<br />
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Ingredients:-<br />
<br />
Eggs 2<br />
Brown sugar 1 cup<br />
Maple or apple sauce 3/4 cup<br />
Milk 1.5 cup<br />
Vanilla essence 1 tsp<br />
Salt 1/2 tsp<br />
Cinnamon powder 1 tsp<br />
Baking powder 1 tbsp<br />
Rolled oats 3 cups<br />
Toppings of your choice.<br />
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Method:-</div>
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Pre-heat oven. Beat egg . Add all the ingredients and mix well. Let the mixture rest for 30 minutes.</div>
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Grease muffin tin with butter and pour the mixture into each cup cake mould. Place your favourite toppings on each muffin.</div>
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Bake for 30 minutes in 350 degrees Celsius.</div>
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Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com1tag:blogger.com,1999:blog-8828689510012060717.post-55004338608466601682016-01-15T19:21:00.002-05:002016-01-15T19:21:40.219-05:00Bendakaya pulusu<div class="separator" style="clear: both; text-align: center;">
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The name of the dish itself will get water in my mouth. Its ladyfingers in tamarind sauce.Can be eaten with hot rice or dosa. Yes pulusu is a good combination with dosa, be it fish pulusu or bendakaya pulusu.<br />
<br />
How to make bendakaya pulusu?<br />
<ul>
<li> Heat oil in a kadai, when hot add four dry red chillies and 1tsp rai. </li>
<li>Then add 1/4 tsp fenugreek (menthi) seeds, curry leaves few,4 garlic pods.
Saute for a while, add 2 sliced onions and green chillies. Saute for one more minute. </li>
<li> Now add 1 lb of bendakaya, a inch pieces.Add salt,turmeric powder,red chilly powder 1 tbsp, coriander powder 1 tbsp and cummin powder 1/2 tsp. </li>
<li>Mix well add tamarind juice (soak lemon size tamarind in hot water, squeeze the juice). Add one cup of water. Cover and cook for 10 minutes. </li>
</ul>
<blockquote class="tr_bq">
Quick reminder of the ingredients-- </blockquote>
<blockquote class="tr_bq">
Bendakya (ladysfinger) 1 lb,Red chillies 4,Rai 1/4 tsp, Menthi 1/4 tsp ,Curry leaves few
Onions 2 slices, Garlic pods 4, Turmeric powder a pinch, Salt to taste, Coriander powder 1 tbsp, Cummin powder 1/2 tsp, Red chill powder 1 tbsp, Tamarind a lemon size
Oil 3 tbsp.</blockquote>
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com1tag:blogger.com,1999:blog-8828689510012060717.post-31699789103151779612016-01-12T11:49:00.000-05:002016-01-12T11:49:20.487-05:00Curry Leaf Pepper Chicken<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4SxsrcMuQotr8UHOJ5CG_q86k15-AWvRSNVfNZpXQ6i2GOS1EWBBkrlVJf2RsqqIOBvugwdD1w7htU6pnSf8IucQHZyQKby96G4oajsy0MKpr1pcPe8736yeZd-rnNYInwSp-9LlThU/s1600/curryleaf+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4SxsrcMuQotr8UHOJ5CG_q86k15-AWvRSNVfNZpXQ6i2GOS1EWBBkrlVJf2RsqqIOBvugwdD1w7htU6pnSf8IucQHZyQKby96G4oajsy0MKpr1pcPe8736yeZd-rnNYInwSp-9LlThU/s640/curryleaf+chicken.JPG" width="740" /></a></div>
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Ingredients:-<br />
<br />
Chicken 1 1b<br />
Oil 4 tbsp<br />
Curry leaves 10-15 leaves<br />
Saunf/fennel seeds 1 tbsp<br />
Pepper powder 2 tbsp<br />
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Onion paste<br />
<br />
Onions 2<br />
Coconut powder fresh 5 tbsp<br />
Chilly powder 1 tbsp<br />
Turmeric 1/4 tsp<br />
Tomatoes 2<br />
Ginger garlic paste 2 tbsp<br />
Oil 2 tbsp<br />
<br />
<blockquote class="tr_bq">
Take oil in a pan. When hot add onions, sauté for a minutes and add ginger garlic paste.</blockquote>
<blockquote class="tr_bq">
Sauté for another minute and add coconut powder,coriander powder,tomatoes and salt. </blockquote>
<blockquote class="tr_bq">
Fry until tomatoes are just cooked. Make a fine paste. </blockquote>
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In a another pan take oil in a pan.Add saunf (fennel seeds) and curry leaves. Add chicken pcs. Add salt. Add crushed pepper.Add onion paste.<br />
<br />
Mix well. Cover and cook for 15-20 minutes.<br />
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Once oil starts oozing, add crushed pepper and mix well.<br />
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Serve hot with paratha or with plain rice.<br />
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-50870293164757721312015-11-01T16:24:00.000-05:002015-11-01T16:35:21.677-05:00Sour Cream Cookies <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEZ2SQGJo4ozkQH4AV9iUJqvgt8eKQYzwmv8J34XUNev5S54U6lfJ0gcSohNlCGWcKyr6T47_S7jjkwhLdjGRl5i50wf_cp960RIgBtqeifrLS6F-hoPV9IQnF3sl1HgxTvD0D2_NXsE/s1600/sour+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEZ2SQGJo4ozkQH4AV9iUJqvgt8eKQYzwmv8J34XUNev5S54U6lfJ0gcSohNlCGWcKyr6T47_S7jjkwhLdjGRl5i50wf_cp960RIgBtqeifrLS6F-hoPV9IQnF3sl1HgxTvD0D2_NXsE/s640/sour+cream.jpg" width="780" /></a><br />
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Ingredients:-<br />
<br />
All purpose flour 1 1/2 cup<br />
Sour cream 1/3 cup<br />
Sugar 1 cup<br />
Baking powder 1 tsp<br />
Baking soda 1/4 tsp<br />
Salt a pinch<br />
Butter 1/3 cup<br />
Vanilla essence 1/4 tsp<br />
Egg 1<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNu_ncMa6bp0Tz_hArpIoq86gxoXU4uVCI4Mhl_lUSuZFBdJbmTueGFy2hj2RuvQ9R9cYe-iI8lbg62iVktIyzUGJsFjo3yqLB6Qa1NEB_GmVOHcvPFQBsboZZRxs2Y7SV48haQ4gquqA/s1600/sour+cream2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNu_ncMa6bp0Tz_hArpIoq86gxoXU4uVCI4Mhl_lUSuZFBdJbmTueGFy2hj2RuvQ9R9cYe-iI8lbg62iVktIyzUGJsFjo3yqLB6Qa1NEB_GmVOHcvPFQBsboZZRxs2Y7SV48haQ4gquqA/s640/sour+cream2.jpg" width="780" /></a></div>
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Method:-<br />
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Beat sugar and butter until smooth.<br />
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Mix flour, salt,baking powder and baking soda.<br />
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Add egg and vanilla essence. Mix thoroughly. Add the dry ingredients.<br />
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Mix thoroughly. Pre-heat oven for 375 degrees Celsius.<br />
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Butter the baking tray.<br />
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Take a small scope of the batter and place them on the tray with space between each cookie.<br />
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Bake for 10 minutes.<br />
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-55886393748679674472015-08-21T16:44:00.000-04:002015-08-21T16:54:16.646-04:00Beans fry with sesame seedsIt's summer time here and kids at home. They get bored sitting at home for the full week and i have to entertain them during weekends, i am not getting time to blog or do my crochet. More two week for the school and they can't wait for it. Last week done some back to school shopping and this week will be doing more shopping. Have been cooking a lot but no time to post the recipes here. This beans fry was done by husband and it tasted awesome. This fry is similar to what we used in eat in a veg thali at Amaravati in dubai/sharjah... Here is the recipe :-<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPeVYZQiaRn1iGZDa9phGD3EL599T55V6sHFos3Q9G_gUwcGHgJtEfwhVelLSp4pZ0UUz64QFquRck6B-67Kmsjg1Axj7ulRnoihTPo9cHtjObrXJd9nkRcHH2axvDDMgAJqvuHnnjTX8/s1600/beans+fry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="768" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPeVYZQiaRn1iGZDa9phGD3EL599T55V6sHFos3Q9G_gUwcGHgJtEfwhVelLSp4pZ0UUz64QFquRck6B-67Kmsjg1Axj7ulRnoihTPo9cHtjObrXJd9nkRcHH2axvDDMgAJqvuHnnjTX8/s640/beans+fry2.jpg" width="790" /></a></div>
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Ingredients:-<br />
<br />
Beans 1 lb<br />
Ria/mustard seeds 1/2 tsp<br />
Dry red chillies 4<br />
Curry leaves few<br />
Turmeric powder a pinch<br />
Salt to taste<br />
Coriander powder 1 tbsp<br />
Oil 2/3 tbsp<br />
<br />
<b>Sesame powder</b><br />
<br />
Cumin 1 tbsp<br />
Sesame 4 tbsp<br />
Coconut powder 2 tbsp<br />
Garlic 1<br />
Salt as per taste<br />
Red chilly powder 1 tbsp<br />
<br />
Dry roast all the above and make coarse powder.<br />
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<b>Method:-</b><br />
<br />
Take oil in a pan. When hot add mustard seeds, dry red chillies <br />
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and curry leaves.<br />
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Add beans,turmeric powder and salt.<br />
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Cover and cook until beans are tender and soft.<br />
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Sprinkle the sesame powder. Mix well and add coriander powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOs_fyM83dMYxHL31fQpGcEGqHYfm2eJ6LBxhpbFZAck-iqMXz1KmlR8oyQJqRpdkeq-xQLl2RKz7sm5BFEc6VuJnSO3TygX1pxrUlRxQuX3oyL7x2XiVtpotauEY8rilNunjBVXxyT4/s1600/beans+fry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="768" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOs_fyM83dMYxHL31fQpGcEGqHYfm2eJ6LBxhpbFZAck-iqMXz1KmlR8oyQJqRpdkeq-xQLl2RKz7sm5BFEc6VuJnSO3TygX1pxrUlRxQuX3oyL7x2XiVtpotauEY8rilNunjBVXxyT4/s640/beans+fry2.jpg" width="790" /></a></div>
<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-4262451068052441332015-08-01T23:04:00.000-04:002015-08-01T23:04:23.298-04:00Mushroom Mint Pulao<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOw8fb401zRDxbTKIFuIlfj4Gnzgbvlc4nG-pSn-z3POEXCqFrhF6b5asvb6FJ02jrbe9A5R5sreXd7yP2JLJ9I1jQxeygc5Z939w_2vWZhjgYhGzSb8xEbJR2uDHWCAEsm9U69dLDZuc/s1600/mushroom+pulao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOw8fb401zRDxbTKIFuIlfj4Gnzgbvlc4nG-pSn-z3POEXCqFrhF6b5asvb6FJ02jrbe9A5R5sreXd7yP2JLJ9I1jQxeygc5Z939w_2vWZhjgYhGzSb8xEbJR2uDHWCAEsm9U69dLDZuc/s640/mushroom+pulao.jpg" width="640" /></a></div>
<br />
Ingredients:-<br />
<br />
Rice 1 cups<br />
Mushroom 1/2 lb<br />
Mint 1/2 cup<br />
Ghee 1 tbsp<br />
Bay leaf<br />
Cinnamon 1/2 inch<br />
Clove 3<br />
Cumin seeds 1/2 tsp<br />
Fennel seeds 1/2 tsp<br />
Onions 1 sliced<br />
Salt to taste<br />
Green chillies 2<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27iIXbdUHPmX1IwDVCkgpoyJHIjv_sV97seH3qssvgbBxAOpp2W8FGvDPMvivspAvFIwGSYKyk4EZDKH45FTL2GEIlq7J0vl4K4g0cc4IWNksbT1j2JlmeqkRIBNCaVxGMYRZBKHw7T4/s1600/mushroom+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27iIXbdUHPmX1IwDVCkgpoyJHIjv_sV97seH3qssvgbBxAOpp2W8FGvDPMvivspAvFIwGSYKyk4EZDKH45FTL2GEIlq7J0vl4K4g0cc4IWNksbT1j2JlmeqkRIBNCaVxGMYRZBKHw7T4/s640/mushroom+rice.jpg" width="640" /></a></div>
<br />
Method:-<br />
<br />
Heat ghee. When hot add all the masala and onions.<br />
<br />
Saute for a while. Now add green chillies and mushroom.<br />
<br />
Fry for another 2-3 minutes. Then add chopped mint.<br />
<br />
Saute for another 2 minutes. Add 2 cups of water.<br />
<br />
Add salt, when water reaches boiling point add rice.<br />
<br />
Cover and cook on a slow flame until rice is cooked and no water left.<br />
<br />
Mix gently and serve with curry of your choice.<br />
<br />
Isn't the recipe very easy to make :)Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com1tag:blogger.com,1999:blog-8828689510012060717.post-72387805006372728832015-07-17T21:04:00.002-04:002015-07-17T21:04:25.568-04:00Hyderabadi Dum Ka Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhahnefbt2PUb1KFDm-mSrDw38dhVvbEtiU5g30EIUMmcSokH05KmSD9Sq5NwO6hRUM2REpwmq3jmQ4DV8d9h_J9KsiJL_To4vJf0kLugrCF-1IHprVHLmW9cST9X8Ik00u4W0YQ7C9g/s1600/chicken1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhahnefbt2PUb1KFDm-mSrDw38dhVvbEtiU5g30EIUMmcSokH05KmSD9Sq5NwO6hRUM2REpwmq3jmQ4DV8d9h_J9KsiJL_To4vJf0kLugrCF-1IHprVHLmW9cST9X8Ik00u4W0YQ7C9g/s640/chicken1.jpg" width="760" /></a></div>
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This is one more delicacy of hyderabadi cusine which is must for any functions in hyderabad. Chicken is cooked in a slow flame for 45 minutes. The vessel is sealed with dough similar to dum biryani preparation so that steam doesn't escape and chicken is cooked slowly. Here is the recipe:-<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFulHZGZO_XT75icwFayOwhWTbXwcxVC0JDse9FDEoddPeynrjRp13Rd307Je91Gl-tIxSd1MLKg6T7JsTHZ32T3F3oatrQFZpm82alMH0u9fpPkCY6tCT3XApsfL2UMGkUcoa_FpEQ_0/s1600/chicken2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFulHZGZO_XT75icwFayOwhWTbXwcxVC0JDse9FDEoddPeynrjRp13Rd307Je91Gl-tIxSd1MLKg6T7JsTHZ32T3F3oatrQFZpm82alMH0u9fpPkCY6tCT3XApsfL2UMGkUcoa_FpEQ_0/s640/chicken2.jpg" width="760" /></a></div>
<br />
Ingredients:-<br />
<br />
Chicken 1 lb<br />
Oil 4 tbsp<br />
Chopped mint 1/4 cup<br />
Chopper Coriander 1/4 cup<br />
Fried onions 2<br />
Green chilly paste (paste of 4 chillies)<br />
Ginger garlic paste 2 tbsp<br />
Curd 1/4 cup<br />
Cinnamon stick 1 inch pc (2)<br />
Cardamom 2<br />
Cloves 4<br />
Shahi zeera 1 tbsp<br />
Cumin powder 1 tsp<br />
Coriander powder 1 tbsp<br />
Turmeric powder 1/4 tsp<br />
Chilly powder 1 tbsp<br />
Salt to taste<br />
Chirongi and cashew paste (take 2 tbsp of chirongi and 10-12 cashews and make a fine paste)<br />
Lemon juice 2 tbsp<br />
<br />
Mix all the ingredients and add 1 cup of water. Keep in the fridge for 3-4 hours.<br />
<br />
Method:-<br />
<br />
Take a heavy bottom vessel. Place the chicken marination in it.<br />
<br />
Place the vessel on the flame. Seal the lid with dough such a way that the steam should not escape.<br />
<br />
Let it be on high for 3 minutes and put it on a medium heat for half an hour.<br />
<br />
Then place a pan under the vessel and cook for another 15 minutes.<br />
<br />
Serve hot with rice of your choice or rotis.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2lNT70UI-uBb1SB_1XptnCnnLN9WdguteycR3Md-_rQ530BE-pB-wrmOoWDxGFMvBLalt3QeieNdnE86Ki_1FaTZUA5DEuNmp6t7PxgJaoEDsUCXW5_Iqwuy7q9AbiifSZqgnQAm_No/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2lNT70UI-uBb1SB_1XptnCnnLN9WdguteycR3Md-_rQ530BE-pB-wrmOoWDxGFMvBLalt3QeieNdnE86Ki_1FaTZUA5DEuNmp6t7PxgJaoEDsUCXW5_Iqwuy7q9AbiifSZqgnQAm_No/s640/chicken.jpg" width="720" /></a></div>
<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com1tag:blogger.com,1999:blog-8828689510012060717.post-51302393663437709172015-07-05T15:21:00.003-04:002015-07-05T15:21:41.806-04:00Ajwain Paratha<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKSVHRknJnJ1XBGX58s8Cu-qwC8FPFJnjRjWlZ3_xczeRzV4ylpA_emlCF2VBPegBNoyJif8DYgo-Ug6PzEzfKP10xRFSAz8Up3CC817M-8RNvtIansxk3mJH_4fMTxZCQQbtbh7YUpk/s1600/ajwain1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKSVHRknJnJ1XBGX58s8Cu-qwC8FPFJnjRjWlZ3_xczeRzV4ylpA_emlCF2VBPegBNoyJif8DYgo-Ug6PzEzfKP10xRFSAz8Up3CC817M-8RNvtIansxk3mJH_4fMTxZCQQbtbh7YUpk/s640/ajwain1.jpg" width="790" /></a></div>
<br />
<br />
Ingredients:-<br />
<br />
Wheat flour 2 cups<br />
Water to make dough<br />
Salt to taste<br />
Ajwain 2 tbsp<br />
Oil for frying paratha<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutlx6whh7vucMBef6MXTijZAalks4uhd8ClPJ8PuSvMaSjKWPH2AcUjPEWfWeXcyFLokOXo_L_LtL4fXi1aXGcE-oac1hcXDZ2WoPcbHx3o3gNKMsWrmFIhD2KeGDHOlG_lcMMUZ2gM0/s1600/ajwain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutlx6whh7vucMBef6MXTijZAalks4uhd8ClPJ8PuSvMaSjKWPH2AcUjPEWfWeXcyFLokOXo_L_LtL4fXi1aXGcE-oac1hcXDZ2WoPcbHx3o3gNKMsWrmFIhD2KeGDHOlG_lcMMUZ2gM0/s640/ajwain.jpg" width="790" /></a></div>
<br />
Make a soft dough with flour,salt and water. Let it rest for 1 hr.<br />
<br />
Sprinkle dry flour on a board. Take medium size ball and roll into a round disc. Spread oil and sprinkle ajwain. Fold the round disc, first vertically both sides and horizontally both sides. It should look like a square.<br />
<br />
Again sprinkle dry flour and roll the square into a 1/2 inch thick roti. <br />
<br />
Place a tawa on fire. Spread a tsp oil and place roti on the oil.<br />
<br />
Both on the both side flipping the roti couple of times.<br />
<br />
Serve hot with any curry of your choice or just plain curd/yogurt and mixed pickle.Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com2tag:blogger.com,1999:blog-8828689510012060717.post-56978180351701045482015-06-28T00:17:00.001-04:002015-06-28T00:17:20.607-04:00Fried Phool Makhana / desi popcorn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hf_UZdAa8L-USW_bKabugQf63HYnAIrBe10qppUtirSNpQoepgwOFXA_pfr0gi7VlG_09rcxbT6WOqJ6rm5BgfnMBMqXX3tXmar6-pekITWBiDUAslSXNShGEET5ulL52egF5Mzg1yY/s1600/IMG_1727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hf_UZdAa8L-USW_bKabugQf63HYnAIrBe10qppUtirSNpQoepgwOFXA_pfr0gi7VlG_09rcxbT6WOqJ6rm5BgfnMBMqXX3tXmar6-pekITWBiDUAslSXNShGEET5ulL52egF5Mzg1yY/s640/IMG_1727.JPG" width="640" /></a></div>
<br />
Phool Makhana is new to me. I had makhana curry in a punjabi restaurant and loved the taste. Brought this makhana from a indian grocery store. And while browsing Vah chef videos came across this quick, easy and tasty snack. It just took 5-10 minutes to make this desi popcorn and calls for very few ingredients.<br />
<br />
Ingredients:-<br />
<br />
Phool Makhana 1 cup<br />
Ghee 3 tbsp<br />
Salt as per taste<br />
Red chilly powder 1/2 tsp<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4-dHTT3Z10uQCHdUaFW1dMo-QNE_adyBiskbCRRyblYkL-h1Bfv6ljGBvw8mAIp8QX5mKajNwSBuNW5dlh1ENHIbKNjjebqPvT1lu-SknCMQucQ5n__wpHrZ0xqZ0xN9SU11Bo5P7TU/s1600/IMG_1722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4-dHTT3Z10uQCHdUaFW1dMo-QNE_adyBiskbCRRyblYkL-h1Bfv6ljGBvw8mAIp8QX5mKajNwSBuNW5dlh1ENHIbKNjjebqPvT1lu-SknCMQucQ5n__wpHrZ0xqZ0xN9SU11Bo5P7TU/s640/IMG_1722.JPG" width="770" /></a></div>
<br />
Method:-<br />
<br />
Mix Ghee with salt and red chilly powder.<br />
<br />
Take a pan. When hot add makhana. Saute for 5 minutes and to check if makhana is fried, take one into your mouth and when you bite it you should hear the sound.<br />
<br />
Add ghee mixture and mix well. Take out immediately from the stove and serve warm.Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-50805751750594021262015-06-20T18:25:00.001-04:002015-06-20T18:27:04.806-04:00Hyderabadi Haleem<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTrelx0iervEePI91ZXxwYzkoP4-r9hBYaJe46Gg0pWoTkm99iCu8UrOR_-BAlR5oO_6O12KASLw-8SZ84lkwdktLJx5hkSDatZhAlgHkd8oBXQC96lX65J7jZLo53TVBM4nZpIgn4Zk/s1600/haleem2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTrelx0iervEePI91ZXxwYzkoP4-r9hBYaJe46Gg0pWoTkm99iCu8UrOR_-BAlR5oO_6O12KASLw-8SZ84lkwdktLJx5hkSDatZhAlgHkd8oBXQC96lX65J7jZLo53TVBM4nZpIgn4Zk/s640/haleem2.jpg" width="770" /></a></div>
<br />
<span style="font-family: inherit;"><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">When i was kid we used to eat haleem once or twice during ramazan and in my mom's friend's kids marriages. I remember my mom too made this at home. Now during ramazan you get to see many irani cafes and small restaurants sell haleem. At some outlets one has to stand in a queue to buy haleem. </span></span> They are many famous restaurants who sell haleem like Pista house, <span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">cafe 555, Shah Ghouse, cafe bahar, sarvi, paradise and bawarchi. </span><br />
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<span style="background-color: white; color: #141823; line-height: 19.3199996948242px;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">I ate haleem 3 years back before coming to Canada and my fb page is getting flooded with haleem pics this year. I was going into self pity mode. Then i thought let me check if my favourite chef did any video of haleem. Woh allll he did chicken and mutton haleem videos and he makes it so simple too. I love Vah reh vah chef and he is a boon for the people who are living outside and don't have access to hyderabadi food in particular street food. I may be wrong in saying haleem as street food but the haleem outlets can be found in each and every corner of the gallis in hyderabad. </span></span></div>
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<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;"><br /></span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">Making haleem is a tedious process and it does take much time. But the end results will be superb and worth the time invested in making this. This is a quick method of making haleem from sanjay thuma of vah reh vah chef. Here goes the recipe and the ingredients:-</span></span><br />
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCf6Z2VWiSKFFex5FzLi77Aws2El4-Ozz0LTMN-DjRfNdHXyDAHo6PsU-Ibeslf8tFVvTd77qJSJJiGS6xjYg3K-4BwQYXzFVlY8OfuAFKjU_mi5AZ2ijlCO3lQlP45IeHCyJVNycQcY/s1600/haleem3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCf6Z2VWiSKFFex5FzLi77Aws2El4-Ozz0LTMN-DjRfNdHXyDAHo6PsU-Ibeslf8tFVvTd77qJSJJiGS6xjYg3K-4BwQYXzFVlY8OfuAFKjU_mi5AZ2ijlCO3lQlP45IeHCyJVNycQcY/s640/haleem3.jpg" width="770" /></a></div>
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<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;"><br /></span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">Ingredients:-</span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;"><br /></span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">Lentil and masala powder </span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;"><br /></span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">Kabab chinni 10</span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">Pepper 10</span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">Cinammon 1 inch</span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">Cloves 2</span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">Shahi zeera 1/4 tsp</span></span></div>
<div>
<span style="color: #141823; font-family: inherit;"><span style="background-color: white; line-height: 19.3199996948242px;">Green cardamom 3</span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;">Cummin 1/4 tsp</span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;">Udad dal 2 tbsp</span></span></div>
<div>
<span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">Seasame seeds 1 tbsp</span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;">Moong dal 2 tbsp</span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;">Masoor dal 2 tbsp</span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;">Channa dal 2 tbsp</span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;">Almonds 10 </span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;">Oats 3 tbsp</span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;">Broken wheat / dahlia/godum rava 1/2 cup</span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;"><br /></span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;">Make powder of all the above</span></span></div>
<div>
<span style="color: #141823;"><span style="background-color: white; line-height: 19.3199996948242px;"><br /></span></span></div>
<div>
Chicken bone less</div>
<div>
Ghee 5 tbps</div>
<div>
Green chillies 5</div>
<div>
Onion 2</div>
<div>
Ginger garlic paste 2 tbsp</div>
<div>
Curd 2 tbsp</div>
<div>
Chicken stock 2 cups</div>
<div>
Mint leaves chopped</div>
<div>
Coriander leaves chopped</div>
<div>
Lime juice 1 tbsp</div>
<div>
Boiled egg</div>
<div>
Cashew</div>
<div>
Salt to taste</div>
<div>
<br /></div>
<div>
Slice onions and deep fry them.</div>
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Method:-</div>
<div>
<br /></div>
<div>
Take ghee in a cooker. Add ginger garlic paste. Saute until ginger garlic paste loose its raw smell.</div>
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<div>
Now add chicken. Mix well. Add chicken stock. Add fried onions and keep some aside for garnishing.</div>
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<div>
Add curd,green chillies,chopped coriender and mint. Add salt.</div>
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<div>
Mix well. Now add the lentil and masala powder. Mix while adding the powder.</div>
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<br /></div>
<div>
Let it come to boil. Mix throughly. Cover the cooker with the lid and cook for 2 whistle.</div>
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<div>
After 2 whistle reduce the flame to slow and cook for 45 minutes.</div>
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<div>
After 45 minutes with a potato masher mash the chicken.</div>
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<div>
Mix throughly, adjust salt.</div>
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<br /></div>
<div>
Once you get the right consistecny add the rest of the ghee and lime juice.</div>
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<br /></div>
<div>
Serve haleem with egg,fried onions and cashew.</div>
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<br /></div>
<div>
Believe me this is very simple, only hard part is mashing with the potato masher. As you mash it while it is getting cooked, there are chance of the steam hitting your hand so be careful. What i did is i switched off the stove, placed the cooker on the floor and i mashed it with potato masher, it doesnt take much time as chicken is cooked for 45 minutes.</div>
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Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-68240478528447632862015-06-19T21:08:00.004-04:002015-06-19T21:12:25.900-04:00My other hobby Today for a change i am not posting any recipe but i am posting pictures of my other hobby that is crochet. I learnt crochet in my school and once out from school i never did it. But blogging is a platform where you meet very talented bloggers and over a period of time you bond with them and they become your friends. One such a friend is <a href="https://craftyshines.wordpress.com/" target="_blank">Crafty</a> who re-introduced me to crochet. Intially she took pains to send me patterns and slowly with those patterns i learnt reading the patterns.<br />
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I get books from local library for the patterns and i see youtube videos for the patterns. Here are my few crochet work. The patterns are from websites,youtubes and books. The barbie dress patterns are my own.<br />
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-73321512127630126242015-06-08T07:01:00.000-04:002015-06-08T07:01:15.131-04:00Baingan Ka BhartaBaingan or brinjal or egg plant is my favourite veg. Can eat brinjal in any form but sadly no one eats it. But that doesn't stop me in cooking brinjal. My most favorite is bagara baingan and baingan ka barta. I always used to rub oil on the brinjals and roast them on the stove top. But his time i baked the brinjal. Here is the recipe:-<br />
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Ingredients:-<br />
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Brinjal (long) 1<br />
Chopped onions 1<br />
Chopped tomatoes 1<br />
Green chillies 2 chopped<br />
Garam masala 1/4 tsp<br />
Turmeric a pinch<br />
Coriander powder 1/2 tsp<br />
Ginger garlic paste 1 tbsp<br />
Red chilly powder 1/2 tsp<br />
Oil for frying<br />
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Method:-<br />
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Rub a tsp of oil on the brinjal. Place a tray in the oven and place brinjal on it and bake for 15-20 minutes on 350 degrees Celsius.<br />
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Once brinjal changes to the colour seen in the below picture, take it out and let it cool. Remove the skin from brinjal.<br />
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Take the rest of the oil in a pan. Add onions and green chillies until golden colour.<br />
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Add ginger garlic paste,turmeric powder,coriander powder and red chilly powder.<br />
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Saute for 3-4 minutes.<br />
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Add tomatoes and mix well. Cover the pan for 2-3 minutes and saute again for 2 minutes until the tomatoes are well cooked.<br />
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Chopped the peeled brinjal into big pcs. Add it to the above gravy.<br />
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Mix thoroughly and sprinkle garam masala powder. Can add chopped coriander leaves and mint leaves.<br />
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Serve it with roti and sometimes i eat like that.<br />
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-10222174856127112412015-05-30T22:14:00.000-04:002015-05-30T22:14:15.057-04:00Rashmi Paneer<div class="separator" style="clear: both; text-align: center;">
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Before paneer dish used to be exotic dish but after living abroad for so many years paneer is like a normal vegetable i cook very often. Got a few recipes of paneer on my blog and like all this one too is my favourite. I don't use much cream in my dish as i feel it adds some sweetness to the curries. But this one i added cream and i don't regret that. This dish too added into my regular list of curries i make without seeing the recipe. This recipe is Sanjeev Kapoor's recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5SdyyRFNjr2b15Vs9NrY66ITbXhyKMShoS0UvvJxgVgsK5tWy6DwsPPBbs1RYNgLiE-jyA_IM31kJhTwSZpep-h470_T39u3X9to4t0dDxME_LqjeAdEZ3iI3oYNMX4H5WS1ZgK08NY/s1600/rashmi+paneer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5SdyyRFNjr2b15Vs9NrY66ITbXhyKMShoS0UvvJxgVgsK5tWy6DwsPPBbs1RYNgLiE-jyA_IM31kJhTwSZpep-h470_T39u3X9to4t0dDxME_LqjeAdEZ3iI3oYNMX4H5WS1ZgK08NY/s640/rashmi+paneer1.jpg" width="780" /></a></div>
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Ingredients:-<br />
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Paneer cubes<br />
Tomato 1 sliced<br />
Onion 1 cubed<br />
Capsicum 1 sliced<br />
Ginger garlic paste 2 tbsp<br />
Coriander powder 1tbsp<br />
Turmeric powder 1/4 tsp<br />
Red chilly powder 1 tbsp<br />
Cumin 1 tsp<br />
Tomato puree of 2 tomatoes<br />
Oil 3 tbsp<br />
Salt to taste<br />
Ginger julienne few<br />
Garam Masala 1 tbsp<br />
Curd 2 tbsp (whipped)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuu8n4V3go6k9-WovAugnGtltEumaDldHYaUVB-qQC7z8wKq4tnd12pJkhSB9RFOkmBct9Q580QOfSZYKunybpKL-h62mUZuc2rZv4t3UE2nCoXpRcg_T8hkMHTtLBjTrRiPjWOil296s/s1600/rashmi+paneer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="668" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuu8n4V3go6k9-WovAugnGtltEumaDldHYaUVB-qQC7z8wKq4tnd12pJkhSB9RFOkmBct9Q580QOfSZYKunybpKL-h62mUZuc2rZv4t3UE2nCoXpRcg_T8hkMHTtLBjTrRiPjWOil296s/s640/rashmi+paneer.jpg" width="780" /></a></div>
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Method:-<br />
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Heat oil and cumin seeds.Then add onion. Fry for while, here we are not frying until pink or light golden colour.<br />
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Now add sliced tomatoes and sliced capsicum. Fry for a while.<br />
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Add ginger garlic paste.Saute for a while.Add coriander powder and turmeric powder. Mix well<br />
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Now add tomato puree and mix well.<br />
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Add red chilly powder and salt. Mix well and add little water.Add paneer.<br />
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Now add curd and mix well.<br />
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Lastly add garam malasa powder mix well<br />
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Serve hot with roti/paratha.<br />
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<br />Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0tag:blogger.com,1999:blog-8828689510012060717.post-44659922177751523282015-05-23T23:16:00.004-04:002015-05-23T23:16:57.216-04:00Frozen Berries Pan Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ9HCgaSU_jJLAT3aua5Yb-rospJbiG2tpqxLreV6A5_l1g-VkxoI6avaijRAsw-vuiOYan2nmvit0igjMFZQQ1h7lbUmhRGV1dicL_0sAcwcwDB8uJpLqspp8D9jCW0ehidXMy3__hY/s1600/pancake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ9HCgaSU_jJLAT3aua5Yb-rospJbiG2tpqxLreV6A5_l1g-VkxoI6avaijRAsw-vuiOYan2nmvit0igjMFZQQ1h7lbUmhRGV1dicL_0sAcwcwDB8uJpLqspp8D9jCW0ehidXMy3__hY/s640/pancake1.jpg" width="780" /></a></div>
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Pan cake is my girls favourite breakfast apart from what we eat regularly (south indian breakfast). I keep on changing the flavours of the pan cake. This one i did with frozen mixed berries. Here is the recipe:-<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WpFUa7PPoIP12RX3Q0j3RMix3yL-K-j-quevQqUuSIfqsXi1Y6h8YccjNmn-eQpdmxbmFEX32sZETVYj8d5eo2wGQY5EoPErcwP9MdSn8DUGzuatBT1xgLTVMic3xs1-ce-HzG2FwYs/s1600/pancake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WpFUa7PPoIP12RX3Q0j3RMix3yL-K-j-quevQqUuSIfqsXi1Y6h8YccjNmn-eQpdmxbmFEX32sZETVYj8d5eo2wGQY5EoPErcwP9MdSn8DUGzuatBT1xgLTVMic3xs1-ce-HzG2FwYs/s640/pancake.jpg" width="780" /></a></div>
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Ingredients:-<br />
<br />
Frozen mixed berries 1/2 cup<br />
Plain flour 2 cups<br />
Egg 1<br />
Baking powder 1/2 tsp<br />
Salt a pinch<br />
Sugar 3 tbsp<br />
Butter<br />
Milk 2 cups<br />
Maple syrup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZT7-izSp4nuanROIJyeqYfidF9S3QRRYixXX9NgIyDpJCW3hQgtGQP6U1FrEUeOIepcwAW-TDmpVCiltgn4JDDN-H1cwEabh2hs0OM2qpSQp9ivX-x2FSWCfNuz1KdH4px3U78d1W8nk/s1600/pancake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZT7-izSp4nuanROIJyeqYfidF9S3QRRYixXX9NgIyDpJCW3hQgtGQP6U1FrEUeOIepcwAW-TDmpVCiltgn4JDDN-H1cwEabh2hs0OM2qpSQp9ivX-x2FSWCfNuz1KdH4px3U78d1W8nk/s640/pancake2.jpg" width="780" /></a></div>
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Method:-<br />
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Mix flour, salt,sugar and baking powder.<br />
<br />
Beat egg and add milk to the egg. Mix well.<br />
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Now add egg mixture to flour and whisk well.<br />
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Add frozen mixed berries to the flour mixture. mix well.<br />
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Take a ladle full of batter and pour on not so hot tawa/non-stick pan. Let it spread by itself. Wait for a minutes and flip it over. Again wait for another 2 minutes for the other side to cook.<br />
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Serve hot with maple syrup or with berries.</div>
Sarithahttp://www.blogger.com/profile/13291166300345167494noreply@blogger.com0