<div dir="ltr" style="text-align: left;" trbidi="on"> <span style="font-size: small;"><b>Red Beans Rice</b></span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6feHvRQ-MWn7Weg-YX-Ha-p20543hb_EgoQUB4Q1qZs9uXJhCxjfjrLt5iqZJn0FKcmIRtzO4FdH4TelZM0p7fcDFdnMo5q1h8_qd_oBtf_4kLqP8T_RdzXQ-2ZQNTnbO3ffBa3bzm2B/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6feHvRQ-MWn7Weg-YX-Ha-p20543hb_EgoQUB4Q1qZs9uXJhCxjfjrLt5iqZJn0FKcmIRtzO4FdH4TelZM0p7fcDFdnMo5q1h8_qd_oBtf_4kLqP8T_RdzXQ-2ZQNTnbO3ffBa3bzm2B/s1600/images.jpg" /></a></div> <br /> <br /> <span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients </b><br /><br />Basmati rice 1 cup<br />Small red beans -1/4 cup<br />Onions - 1/2 cup chopped<br />Tomatoes - 1/2 cup chopped<br />Ginger-garlic paste - 1 tsp<br /><br />Coriander powder - 1 tsp<br />Chillies powder -1/2 tsp<br />Garam masala powder - 1/2 tsp<br />Fresh Lemon juice -1 tbsp<br />Cloves -2<br />Cinnamon - 1 inch piece<br />Bay leaf -1<br />Oil - 1 tbsp<br /><br /><b>Preparation</b><br /><br />Soak basmati rice for 15 minutes, drain off water and keep it aside.</span></span><br /> <span style="font-size: medium;"><span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Heat oil in a pan and add cloves,cinnamon,bay leaf<br /><br />Add onions and saute till they become transparent.<br /><br />Then add ginger-garlic paste and saute for a few more minutes.<br /><br />Add tomatoes and fry a little.<br /><br />Add coriander powder, chillie powder, garam masala powder, cooked red beans, rice, salt required, 2 cups of boiling water, lemon juice and pressure cook.<br /><br />Garnish with coriander leaves.<br /><br />Red Beans Rice is ready to be served with raitha or papads or chips.</span></span><span style="color: #660000; font-weight: bold;"> </span></span></div> Red Beans Rice Ingredients Basmati rice 1 cup Small red beans -1/4 cup Onions - 1/2 cup chopped Tomatoes - 1/2 cup chopped Ginger-gar... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="background-color: white; color: #524043; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"> <span style="font-size: 10pt;"><span style="color: #cc0000;"><br /></span></span></div> <div style="color: #524043; font-family: 'Open Sans', Helvetica, Arial, sans-serif; line-height: 20px;"> <h2 style="font-family: Glegoo, serif; line-height: normal; margin: 10px 0px; padding-top: 0px; text-rendering: optimizelegibility;"> <span style="background-color: white; font-size: small;"> Kuzhi Paniyaram</span></h2> <div style="background-color: white; font-size: 14px;"> <br /></div> <div class="separator" style="background-color: white; clear: both; font-size: 14px; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoLZvl4BiscKef1gD3IycS6a-RGfi0Q-MShVKDb7lOCpDpS9pT23yuVoXCSvkB9AvFcFV9G0wyX430-oXk7uiu4Z-SyBgqnnve1PwlWTySvoX-DOxLzR1ANh0jwf8VQAx_NPwaooasq0F/s1600/paniyaram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoLZvl4BiscKef1gD3IycS6a-RGfi0Q-MShVKDb7lOCpDpS9pT23yuVoXCSvkB9AvFcFV9G0wyX430-oXk7uiu4Z-SyBgqnnve1PwlWTySvoX-DOxLzR1ANh0jwf8VQAx_NPwaooasq0F/s1600/paniyaram.jpg" /></a></div> <div style="background-color: white; font-size: 14px;"> <br /></div> </div> <div style="background-color: white; color: #524043; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"> <span style="font-size: 10pt;"><span style="color: #cc0000;"><br /></span></span></div> <div style="background-color: white; font-size: 14px; line-height: 20px;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: 10pt;"><b>Ingredients</b><br />2 cups of <span style="color: black;">dosa/idli batter</span><br /><span style="color: #524043;">1/4 cup onions chopped finely (if you get the baby pearl onions they are more tastier)</span><br /><span style="color: #524043;">1 teaspoon of green chilles chopped coarsely</span><br /><span style="color: #524043;">1 tablespoon finely chopped curry leaves</span><br /><span style="color: #524043;">Salt to taste</span><br /><span style="color: #524043;">1 tablespoon of oil</span></span></div> <div style="background-color: white; font-size: 14px; line-height: 20px;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: 10pt;"><br /><b>Method</b><br /><span style="color: #524043;">In a small pan heat the oil, Add the chopped onions and saute until onions are tender.</span><br /><span style="color: #524043;">Combine all the ingredients including the above mixture into the dosa batter.</span><br /><span style="color: #524043;">Grease the paniyaram pan with oil. Spoon the dosa mixture into the holes of the pan. Heat the pan on medium heat and cover with a lid. After a 3-4 minutes you will notice the top part steamed. At this point, turn over each paniyaram and allow it to cook the other side. This time around don't cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp.</span><br /><span style="color: #524043;">Once done, remove and arrange on serving trays.Server with your favorite chutney.</span></span></div> </div> Kuzhi Paniyaram Ingredients 2 cups of dosa/idli batter 1/4 cup onions chopped finely (if you get the baby pearl onions the... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <span style="background-color: white; color: #330000; font-weight: bold; line-height: 21.559999465942383px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Idli Recipe</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white; color: #330000; font-weight: bold; line-height: 21.559999465942383px;"><br /></span> <span style="background-color: white; color: #330000; font-weight: bold; line-height: 21.559999465942383px;"><br /></span> </span><br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycFw7aeMkTGJfLUetEq4luiNXNUVKoS0wjmuYjHUDPDd6XOQXgbzbq6_DBWqDJXi00GaIzwgiJNSJm-UF0zivxUMTRO8n5LIY9kDXNdO3cEMukJCR2pjLmvzt67uW7Sh9iO4ijocaJ8e7/s1600/idli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycFw7aeMkTGJfLUetEq4luiNXNUVKoS0wjmuYjHUDPDd6XOQXgbzbq6_DBWqDJXi00GaIzwgiJNSJm-UF0zivxUMTRO8n5LIY9kDXNdO3cEMukJCR2pjLmvzt67uW7Sh9iO4ijocaJ8e7/s1600/idli.jpg" width="320" /></span></a></div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white; color: #330000; font-weight: bold; line-height: 21.559999465942383px;"><br /></span> <span style="background-color: white; line-height: 21.559999465942383px;"><span style="font-weight: bold;"><span style="color: #0c343d;">Recipe</span></span></span></span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: 21.559999465942383px;">Par Boiled Idli rice - 3 cups (Idli Pulungal Arisi)</span><br /> <div style="background-color: white; line-height: 21.559999465942383px;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Urad dal - 1 cup (Mulu Ulundu or whole urad dal without skin)</span></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <br /></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <span style="font-weight: bold; text-align: justify;"><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Soak Procedure</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: justify;">soaking time is also equally important. Wash and soak rice and dal for 5- 6 hours.</span></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: justify;"><br /></span></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <span style="font-weight: bold; text-align: justify;"><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Grinding:</span></span></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <div style="text-align: justify;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I personally, always prefer to use wet grinder for grinding batter for idli and dosa. The secret to soft idli lies in grinding and the consistency of the batter.</span></div> <div style="text-align: justify;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div> <div style="text-align: justify;"> <div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">First grind the urad dal well until it is light and fluffy. After switching on the grinder, do not forget about it. Check now and then and add water little by little to the batter (you can use ice cold water if needed).</span></div> <div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I usually grind urad dal for about 40 minutes. Then remove the grounded dal from the grinder. The urad dal batter should not be sticky but light and fluffy.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Then add the soaked rice along with little water. You should not add too much water in the beginning itself.You have to add water little by little, while it grinds. Grind rice to a smooth paste.</span></div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Then add the grounded urad dal to the grounded rice and grind for another 5 minutes so that it gets mixed well.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Remove the batter from the grinder, add salt and mix well with your hands. Fill only up to half in a container leaving room for it to raise while fermenting.</span></div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="color: #330000; text-align: left;" /></span> <div> <span style="font-weight: bold;"><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Consistency </span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Just as grinding is important, the consistency of the batter is also equally important.If your batter is too thin, the your idli will turn flat.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">If your batter is thick, then your idli will be rock hard. So take care when adding water while grinding. That is the reason why you should add water little by little by checking the consistency.</span></div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <span style="color: #660000; font-family: Arial, Helvetica, sans-serif; font-size: x-small; font-weight: bold; text-align: left;">Steaming</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: left;">You can use an idli pot or a streamer or a kadai or a pressure cooker without weight for steaming. </span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: left;">You can use any heavy bottomed vessel with a lid which can fit your idli moulds perfectly.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: left;">The<span style="font-weight: bold;"> important point</span> to be noted here is to bring the water to boiling point before steaming the idlis.<br /><br />I place a damp muslin cloth on the idli mould , then scoop out a ladle of batter and fill in the idly moulds, then close it with a lid.You can even grease your idli mould with oil but I usually prefer the first method for the lovely texture.<br /><br />Steam for 10-12 minutes. Insert a fork in the middle, if it comes out clean, then your idli is done. Invert the mould on a plate and gently remove the mould. Sprinkle water on the cloth and gently separate the cloth from the idlis.<br /><br />Serve hot with any <a href="http://www.padhuskitchen.com/2010/09/chutney-recipes-chutney-varieties.html" style="color: #660000; font-weight: bold; text-decoration: none;" target="-blank">chutney</a> or<span style="font-weight: bold;"> </span><a href="http://www.padhuskitchen.com/2010/09/sambar-recipes-sambar-varieties-south.html" style="color: #660000; font-weight: bold; text-decoration: none;" target="-blank">sambar</a> or just<a href="http://www.padhuskitchen.com/2009/09/idly-milagai-podi.html" style="color: #660000; text-decoration: none;" target="-blank"><span style="font-weight: bold;"> idli podi</span> </a>and gingerly oil.</span></div> <div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div> </div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <br /></div> Idli Recipe Recipe Par Boiled Idli rice - 3 cups (Idli Pulungal Arisi) Urad dal - 1 cup (Mulu Ulundu or whole urad dal without sk... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="background-color: white; border: 0px; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="color: #990000; font-family: Arial, Helvetica, sans-serif;"><b>Sweet Appam </b></span></div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGi3tWEApHT-OW86cE_JOCaH7vCSk1HRZ5K7ta7A3UL3zabeVZad9RwIWQ9q_w2jLglK8_QpMcXOrWE3HWNi2H8LNUYf6Iro7L_5VtycwT_Cb4Q8WGY_kCYn8m47TxIyZzeZ7f1U8wN4l/s1600/sweet+appam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGi3tWEApHT-OW86cE_JOCaH7vCSk1HRZ5K7ta7A3UL3zabeVZad9RwIWQ9q_w2jLglK8_QpMcXOrWE3HWNi2H8LNUYf6Iro7L_5VtycwT_Cb4Q8WGY_kCYn8m47TxIyZzeZ7f1U8wN4l/s1600/sweet+appam.jpg" /></span></a></div> <div style="background-color: white; border: 0px; color: #666666; font-size: 13px; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Rava 1 cup</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Maida 1/2 cup</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Banana 1</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sugar 3/4 cup</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Cardamom 1,powdered</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Cashew -5</span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif;"><b>Procedure</b></span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">• Soak Rava in water for 1 hour.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">• Add rice flour, banana, sugar and mix it well.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">• Batter should be like dosa batter consistency.( Make sure it is not too watery) and f<span style="line-height: 1.8em;">ry cashew and cardamom with Oil and add it to thismixture</span></span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: 1.8em;">• Heat oil in a pan. Pour in a laddle of batter to the oil and Fry it.</span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">• Appam is ready!</span></div> </div> Sweet Appam Ingredients Rava 1 cup Maida 1/2 cup Banana 1 Sugar 3/4 cup Cardamom 1,powdered Cashew -5 Procedure • Soak Ra... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <table border="0" cellpadding="2" cellspacing="2"><tbody> <tr><td valign="top"><h1 class="h2_song" style="color: #b9121b; font-size: 28px; letter-spacing: -1px; margin: 0px; padding: 0px;"> <span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: small;"> Navadhanya Vadakari Recipe</span></h1> </td></tr> </tbody></table> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYOj54x4nlJNmaBdM4Q_SxoAXFkaOu_mrJPFj59rgLAocp2_xDSArtwfauh1kO7VkgT5HnqYfKU7J5j0VyCmfPdPRQ1KRczrnvJRTA8LDs2jQCtUnO4i2XC0aCCH2osypacH300PqbrV5/s1600/vadakari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYOj54x4nlJNmaBdM4Q_SxoAXFkaOu_mrJPFj59rgLAocp2_xDSArtwfauh1kO7VkgT5HnqYfKU7J5j0VyCmfPdPRQ1KRczrnvJRTA8LDs2jQCtUnO4i2XC0aCCH2osypacH300PqbrV5/s1600/vadakari.jpg" /></span></a></div> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span> <b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Ingredients</span><span style="color: blue;"><span style="font-size: x-small;"> </span></span><span style="font-size: large;"> </span></span></b><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Navadhanya<a href="http://elitefoods.blogspot.com/2008/07/masal-vadai.html" style="background-color: white; font-style: italic; line-height: 22.464000701904297px; text-decoration: none;"> <span style="color: black;">vadai</span></a><span style="background-color: white; font-style: italic; line-height: 22.464000701904297px;"> - 6 (big size)</span><br style="background-color: white; font-style: italic; line-height: 22.464000701904297px;" />Vegetable kuruma <span style="background-color: white; font-style: italic; line-height: 22.464000701904297px;">- 2.5 cup</span><br style="background-color: white; font-style: italic; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">Fennel - 1/2 tsp</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">cinnamon - 1 inch</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">cilantro - a handful</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">mint leaf - a handful</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">curry leaf - 1 sprig</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">oil - 1 tbsp</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: 22.464000701904297px;"><b><i>Procedure For Navadhanya Vada :</i></b></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Soak Sundal,pattani,pacha payiru 6 to 7 hrs and grind it with green chilli,ginger,garlic and add bit of salt and make vada in tawa</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 22.464000701904297px;"><b>Procedure For </b></span><b>Vegetable kuruma<span style="color: blue;"> :</span></b></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Heat oil in a tawa add mustard,green leaves followed by onion fry until till golden brown then add tomoto and green chilli add chilli powder,turmeric powder and salt bolt till the raw smell goes.</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white;" /></span> <span style="background-color: white; font-style: italic; font-weight: bold; line-height: 22.464000701904297px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Method:</span></span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: 22.464000701904297px;">Heat oil in a tawa and add cinnamon , curry leaf and coriander leaves</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 22.464000701904297px;">Now add the kuruma and bring it to a boil.</span><span style="background-color: white; line-height: 22.464000701904297px;">Take the vadais and crush gently with hand to get small pieces and boil upto 5 to 10 mins</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">Switch off and garnish with mint , cilantro etc.</span></span></div> Navadhanya Vadakari Recipe Ingredients Navadhanya vadai - 6 (big size) Vegetable kuruma - 2.5 cup Fennel - 1/2 tsp cinnam... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <span style="background-color: white; line-height: 21.559999465942383px;"><b><span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Navadhanya Sundal</span></b></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><u style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><b><span style="color: #660000;"><br /></span></b></u> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUxZQrUw2lQY1J7aXzEXTPP0ISE2F9u12BNNrCDG7oZK6oTCzjogdHkn7FIH23B3zyTJ9U5DPmsRgRsa7ZU8iV8c34mMhyvg5bRCJRN7lHXRMXhEQJg1naRFufz5CIDSSaYO7ipee0fTL/s1600/navadhanyam.jpg" imageanchor="1" style="background-color: white; font-size: 15px; line-height: 21.559999465942383px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUxZQrUw2lQY1J7aXzEXTPP0ISE2F9u12BNNrCDG7oZK6oTCzjogdHkn7FIH23B3zyTJ9U5DPmsRgRsa7ZU8iV8c34mMhyvg5bRCJRN7lHXRMXhEQJg1naRFufz5CIDSSaYO7ipee0fTL/s1600/navadhanyam.jpg" /></a></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><u style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><b><span style="color: #660000;"><br /></span></b></u> </span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Brown cow peas/black eyed pea (brown karamani)</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">White black eyed pea (white karamani)</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Brown channa (brown kondai kadalai)</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Green gram (whole pasi paruppu)</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Bengal gram (kadalai paruppu)</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Green peas (pachai pattani)</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">White channa (white kondai kadalai)</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Peanuts (verkadalai)</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Horse gram (kollu)</span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;" /></span> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">I took 1 tbsp of each of the above and I got 1 cup of legumes, you can substitute with any other legumes as per your preferences.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;" /></span> <b style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients needed</span></b><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;" /></span> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Mix of 9 Legumes - 1 cup</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Grated coconut - 1/4 cup</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Finely chopped raw mango - 1/4 cup (optional)</span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;" /></span> <b style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><span style="font-family: Arial, Helvetica, sans-serif;">For the seasoning</span></b><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;" /></span> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Oil - 1 tsp</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Mustard - 3/4 tsp</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Urad dal - 3/4 tsp</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Red chilli - 1-2</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Hing - a pinch</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Curry leaves - few </span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;" /></span> <b style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><span style="font-family: Arial, Helvetica, sans-serif;">Preparation</span></b><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;" /></span> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Soak all the legumes except bengal gram together in water overnight or for 6 hours.</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Add bengal gram to the soaked legumes an hour before cooking.</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Wash and pressure cook everything together with very less water and salt needed for 3 whistles.Keep it aside.</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Peel the skin and chop mangoes finely. Adding mango is optional but highly recommended.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;" /></span> <b style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;"><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></b><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;" /></span> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Heat oil in a pan, add mustard seeds, when it splutters, add hing, urad dal and red chillies.</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">When dal turns golden brown, add curry leaves and the cooked legumes. Saute for 2-3 minutes.</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Add grated coconut, chopped mangoes, mix well and switch off the flame. Check for salt.</span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.559999465942383px;">Navadhanya Sundal is ready to be served.</span><br /> <div class="separator" style="clear: both; text-align: center;"> <br /></div> </div> Navadhanya Sundal Brown cow peas/black eyed pea (brown karamani) White black eyed pea (white karamani) Brown channa (brown kondai ka... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <span style="background-color: white; color: #ad0000; font-family: Arial; font-size: 15px; font-weight: bold; text-transform: uppercase;">CHETTINAD CHICKEN FRY RECIPE</span><br /> <span style="background-color: white; color: #ad0000; font-family: Arial; font-size: 15px; font-weight: bold; text-transform: uppercase;"><br /></span> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtiksc9vue1n1nwmGDON_KZmaxERKm6zrYRxwxtD6EbWUAQClYRjNQ7toqyGt44eyKYoXmw-sD-hJFtvCVThvgTlw6V_moe5g5pBJijDLsGCq8ADN0p0R-ntJkBeiZRGXSHi8CyAPkV8C/s1600/chettinaduchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtiksc9vue1n1nwmGDON_KZmaxERKm6zrYRxwxtD6EbWUAQClYRjNQ7toqyGt44eyKYoXmw-sD-hJFtvCVThvgTlw6V_moe5g5pBJijDLsGCq8ADN0p0R-ntJkBeiZRGXSHi8CyAPkV8C/s1600/chettinaduchicken.jpg" /></a></div> <span style="background-color: white; color: #ad0000; font-family: Arial; font-size: 15px; font-weight: bold; text-transform: uppercase;"><br /></span> <span style="background-color: white; color: #ad0000; font-family: Arial; font-size: 15px; font-weight: bold; text-transform: uppercase;"><br /></span> <br /> <table align="left" border="0" cellpadding="0" cellspacing="0" class="smallblack" style="background-color: white; color: black; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; width: 100%px;"><tbody> <tr><td class="title" style="color: #ad0000; font-family: Arial; font-size: 11pt; font-weight: bold;">Ingredients:</td></tr> <tr><td><table border="0" cellpadding="0" cellspacing="0" class="smallblack" style="color: black; font-size: 12px; line-height: 18px;"><tbody> <tr><td style="padding-left: 10px;"><span class="ingredient"><span class="value">• 1 kg Chicken </span><span class="value">• ½ tsp Turmeric Powder </span><span class="value">• 6 tbsp Oil </span><span class="value">• 2 cup Onions, chopped </span><span class="value">• ¾ cup Tomatoes, chopped </span><span class="value">• 1 tsp Fennel Seeds </span><span class="value">• 14 Red Chilies, broken into pieces </span><span class="value">• Salt, to taste</span></span></td><td><table align="middle" border="0" cellpadding="0" cellspacing="0" class="smallblack" style="color: black; font-size: 12px; line-height: 18px;"></table> </td></tr> </tbody></table> </td></tr> <tr><td height="10"></td></tr> <tr><td class="title" style="color: #ad0000; font-family: Arial; font-size: 11pt; font-weight: bold;">How to make Chettinad Chicken Fry:</td></tr> <tr><td style="padding-left: 10px;"><span class="instructions"><table cellpadding="0" cellspacing="2" class="smallblack" style="color: black; font-size: 12px; line-height: 18px; width: 100%px;"><tbody> <tr valign="top"><td width="10">•</td><td>Clean the chicken to ward off unwanted material from it and then cut it into pieces.</td></tr> <tr valign="top"><td width="10">•</td><td>Now, rub the chicken with a paste of salt and turmeric and keep it aside.</td></tr> <tr valign="top"><td width="10">•</td><td>Heat oil in a pan and put fennel seeds in it. When the seeds start to crackle, put red chilies and onion in it and fry well.</td></tr> <tr valign="top"><td width="10">•</td><td>When the onion turns brown, put chopped tomatoes and chicken in it and fry well again.</td></tr> <tr valign="top"><td width="10">•</td><td>Sprinkle hot water on it as required in small amounts so that the chicken does not stick to the pan.</td></tr> <tr valign="top"><td width="10">•</td><td>Remove from the fire when the chicken is cooked and serve hot.</td></tr> </tbody></table> </span></td></tr> </tbody></table> </div> CHETTINAD CHICKEN FRY RECIPE Ingredients: • 1 kg Chicken • ½ tsp Turmeric Powder • 6 tbsp Oil • 2 cup Onions, chopped • ¾ cu... + Read more »
