tag:blogger.com,1999:blog-13510049226203359492024-03-12T20:10:27.639-07:00layaa's touch of tamil recipesmake ur tasting buds happy with tamil touchlayaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1351004922620335949.post-40973314548230353412011-12-26T00:25:00.000-08:002012-01-08T19:50:01.709-08:00Carrot Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
A WONDERFUL HAPPY BIRTHDAY TO OUR CUTE CHELLAM<br />
<br />
Today is a very special, wonderful day for me and for my family.<br />
Ya, its our cute little darling's birthday. <br />
I was too busy from the starting of this new year itself. Me and my hubby selected our kid's most favourite things,dresses.,toys...etc.,etc..., and she herself selected the chocolates for her friends.She is very eager to celebrate her birthday in school.Throughout the holidays she asked about how she will give chocolates for her school friends on her b'day.This is the first b'day she is going to celebrate in the school.Thats y she is very eager n exciting.My hubby and me were planned to give lots of loving surprises for her and eager to watch her tiny cute eyes shining and broading with her happy shouts and hugs.<br />
<br />
I PRAY TO GOD TO SHOWER THE BLESSES OF HEALTHY,WEALTHY<br />
PROSPEROUS AND PEACEFUL LONG LIFE FOR HER.<br />
<br />
HAPPY BIRTHDAY TO MY DEAR KUTTY CHELLAM.<br />
<br />
To celebrate this sweet occasion i planned to post a sweet on my sweety's b'day. Carrot Halwa is the beautiful sweet which can b prepared easily by anyone who is not an expert in cooking. Thats y i too prepared this sweet and it becoms a great hit among my family members.Lets see the recipe....<br />
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<br />
INGREDIENTS;<br />
Carrot shreded -- 1 bowl<br />
Sugar -- 1/2 bowl<br />
Milk [thick] -- 1/2 bowl<br />
Ghee -- 3 to 4 tsp<br />
Cashews -- 6 to 8<br />
Almonds -- 5 <br />
Salt -- one or 2 granules<br />
PREPARATION;<br />
Wash and skinned the carrots and then sherded.<br />
Place a pan over the stove,pour 2 tsp ghee.<br />
Heat it, and roasted the cashews n almonds.<br />
Take it out set aside,then add the carrot shreds to the ghee.<br />
Saute well for 5 min in low flame till it raw smell goes out.<br />
Then add the milk,the carrot should b fully drowned in milk.<br />
Often mix it well till the milk is fully absorbed by carrot.<br />
Then add the sugar,it melts and give a liquid consistency.<br />
It started to bcoms thick,add 2 more tsp of ghee.<br />
With the help of laddle,avoid sticking.<br />
The halwa started to roll without sticking in our hands<br />
Thats it,thats the perfect consistency.<br />
Now switch off the stove,<br />
and enjoy the aromatic,delicious halwa.<br />
<br />
<br />
</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com7tag:blogger.com,1999:blog-1351004922620335949.post-29079966240040459342011-12-11T01:27:00.001-08:002011-12-11T02:22:37.088-08:00Vazhakkai [Raw banana] Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
''Vazhakkai poriyal''is very simple to make as well as healthy too,bcos we never pour so much oil like vazhakkai fry.Its the best form that we give vazhakkai for the kids.Lets see the recipe...........<br />
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INGREDIENTS;<br />
<br />
Raw Banana [vazhakkai] -- 2 nos<br />
Onion [ big ] -- 1<br />
Dry red chilly -- 2<br />
Mustard seeds n urad dhal --1 tsp<br />
Curry n corriander leaves -- for garnish<br />
Oil -- for tempering<br />
Salt -- to taste<br />
<br />
METHOD; <br />
<br />
Skinned the raw banana and cut into small pieces.<br />
Boil the pieces in salt water till it cooked.<br />
Like this.....<br />
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In a pan pour the oil n temper the mustard seeds n urad dhal.<br />
Add the splited red chilly n chopped onion.<br />
Add curry leaves n salt, saute well.<br />
Then add the boiled banana pieces.<br />
Saute it for few minutes and off the stove.<br />
Garnish with corriander leaves and serve.<br />
<br />
HAV THIS PORIYAL WITH SPICY PULIKUZHAMBU OR SAMBAR. <br />
</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com2tag:blogger.com,1999:blog-1351004922620335949.post-61350163602105865162011-11-29T19:21:00.001-08:002011-12-04T19:56:19.567-08:00Sponge Gourd [peerkangai] Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
Peerkangai chutney is a tasteful dish madeout of peerkangai.Don't think it a sidedish for idly or dosa,we use hav this chutney with rice only.Except this chutney i didn't know anydishes prepared out of sponge gourd.Here is my simple recipe......<br />
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<br />
<br />
INGREDIENTS;<br />
Sponge gourd [peerkangai] - 1 <br />
Shallots - 8 nos<br />
Tamarind - a big cherry size<br />
Mustard n urad dhal - 1 tsp<br />
Dry red chilly - 2 nos<br />
Oil - 2 tsp<br />
Salt - as needed.<br />
METHOD;<br />
Soak the tamarind in little water n extract the juice.<br />
Wash the sponge gourd n remove the skin.<br />
Cut in to pieces and boil it in water.<br />
Drain the water,cool it,put it in mixie and give 2 or 3 whips.<br />
Take it out and mix with tamarind juice n set aside.<br />
In a pan, pour the oil n temper the mustard n urad dhal.<br />
Then add the spilted red chillies n chopped shallots.<br />
Saute well n pour the sponge gourd n tamarind mix.<br />
Boil well till it becomes slightly thick.<br />
Turn off the stove.<br />
NOW PEERKANGAI CHUTNEY IS READY.<br />
<br />
HAV THIS WITH HOT WHITE RICE N SPICY POTATO FRY.<br />
TIPS;<br />
Add tamarind according to the quantity of sponge gourd.<br />
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</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com11tag:blogger.com,1999:blog-1351004922620335949.post-89137273554187924092011-11-23T19:54:00.001-08:002011-11-24T02:38:37.346-08:00Banana Stem [vazhaithandu] Raitha<div dir="ltr" style="text-align: left;" trbidi="on">
After a short gap once again i regain my strength to meet my blog friends.All of us know banana stem is absolutely healthy.But i love the delicious raitha which made out of it. Every 'Amavasai' [New moon day] in our home is fullfilled with this lovely raitha.Hope u enjoy this...<br />
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<br />
INGREDIENTS;<br />
Banana stem -- as small piece<br />
Curd -- as per ur need<br />
Mustard seeds -- 1/2 tsp<br />
Urad dhal -- 1/2 tsp<br />
Asofoetida -- a pinch<br />
Green chilly -- 1<br />
Corriander leaves -- to garnish<br />
Salt -- as per ur need<br />
Oil -- to temper<br />
<br />
METHOD;<br />
Cut the banana stem into long thin slices and put into the water.<br />
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Like this..... <br />
<span id="goog_665654839"></span><span id="goog_665654840"></span><br />
Put in the water immediately otherwise it turns black.<br />
Drain the water,mix the salt and put in a idly plate.<br />
Boil it in the idly pan for 10 min.<br />
In a pan keep a spoon of oil,fry the asofoetida.<br />
Splutter the mustard seeds n urad dhal.<br />
Slit the green chilly.<br />
Take a bowl and put the boiled banana stem,mustard n urad dhal<br />
green chilly n salt.<br />
Put the curd n mix well.<br />
Garnish with corriander leaves.<br />
<br />
ENJOY THE DELICIOUS RAITHA. .<br />
<br />
</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com9tag:blogger.com,1999:blog-1351004922620335949.post-75392676525708226292011-11-08T05:20:00.000-08:002011-11-08T05:20:42.500-08:00Vegetable Briyani<div dir="ltr" style="text-align: left;" trbidi="on">
Everyone in our family likes n loves briyani a lott whether it is veg or non-veg.According to me vegetable briyani saves my time as well as a healthy meal for my family.My kid can eat only this rice only except the white rice.So i love to prepare this rice atleast once in a week.But i prepare this briyani like tham briyani which gave some extra taste than the cooker rice.I hav one big indalium kadai with that help i can make my tasty veg briyani...Here is my simple recipe........<br />
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<br />
INGREDIENTS;<br />
Basmathi rice -- 2 cups<br />
Water -- 3 cups<br />
Coconut milk -- 1 cup<br />
Onion big -- 1<br />
Tomato -- 2<br />
Carrot [medium size] -- 1<br />
Beans -- 7 nos<br />
Capsicum [small size] -- 1<br />
Spring onion - - a small bundle<br />
Cinnomon stick -- 1 inch<br />
Cloves -- 2<br />
Bay leaf -- 1 <br />
Garam masala powder -- 3/4 tsp<br />
Chilly powder -- 1 1/2 tsp<br />
Corriander powder -- 3/4 tsp<br />
Ginger garlic paste -- 2 tsp<br />
Lemon -- 1/2<br />
Ghee -- 1 tsp<br />
Oil -- as needed<br />
Salt -- as needed<br />
Corriander leaves -- to garnish<br />
<br />
METHOD;<br />
Soak the basmathi rice for half an hour.<br />
Wash n finely chopped all the vegetables above.<br />
Place the kadai,heat the ghee.<br />
Add the cinnomon,cloves n bay leaf,splutter it.<br />
Then add the chopped onion and salt,saute it till brown.<br />
Add tomato,saute well till it bcoms mashy.<br />
Then add all the vegtables one by one and saute well.<br />
Add the oil as per ur need for vegtables.<br />
After that,add the garam masala,chilly n corriander powders.<br />
Saute well for a min,add the ginger garlic paste.<br />
Then add the rice n mix well,add the water n coconut milk.<br />
Close the kadai with a lid.Often mix it softly with a laddle.<br />
Allow it to cook well,it takes only 5 to 10 min..<br />
After the rice cooked,put ur flame in sim and mix the briyani with a laddle.<br />
In sim mode allow the briyani for 5 to 10 min.then squeeze the lemon.<br />
Mix well,the rice should n't b over cooked n sticky.<br />
Garnish with corriander leaves and ghee fried cashews.<br />
<br />
SERVE THE HOT DELICIOUS BRIYANI WITH UR FAVOURITE RAITA. <br />
<br />
TIPS;<br />
I use soya chunks its purely optional.<br />
Don't allow the rice to over cooked. <br />
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</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com14tag:blogger.com,1999:blog-1351004922620335949.post-43377740206289674472011-10-30T22:18:00.000-07:002011-10-30T22:18:26.731-07:00Pumpkin Pulikuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
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'' Pulikuzhambu'' is my all time fav.It has been combined with variety of vegetables,but it gives different taste with everyone,thats the the speciality of this kuzhambu.Every PONGAL festival in our home is fulfilled with this pumpkin pulikuzhambu.usually we do a lot of varieties of veg as side dishes for sakkarai pongal n ven pongal,but we make only one kuzhambu on that day.Its the best combo for venpongal.Lets here the simple recipe..<br />
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<br />
INGREDIENTS;<br />
Tamarind -- a lemon size<br />
Pumpkin -- 200 gms piece<br />
Shallots [big size] -- 8 nos <br />
Garlic cloves -- 4 nos<br />
Fenugreek -- 1 tsp<br />
Chilly powder -- 1 tsp<br />
Corriander powder -- 2 tsp<br />
Turmeric powder -- 1/4 tsp<br />
Coconut grated -- 5 tsp<br />
Fennel seeds -- 1/2 tsp <br />
Salt -- as needed<br />
Water -- as needed<br />
Seasame oil -- 5 tsp.<br />
METHOD;<br />
Soak the tamarind in 1/2 cup water n extract the juice.<br />
Add 1 1/2 cups water to that juice.<br />
Add chilly powder,corriander n turmeric powder n salt<br />
with the tamarind water n mix well.Set aside.<br />
Skinned the pumpkin n cut in to small thick pieces.<br />
Pour the oil in a pan,heat it,add the fenugreek.<br />
It slightly changes the colour,dont turn black.<br />
Then add chopped shallots,garlic cloves.<br />
Saute well,then add the pumpkin pieces,saute well.<br />
Then pour the mixed water to it,allow it to boil.<br />
Add the coconut n fennel seeds ground paste to it.<br />
Boil well till the pumpkin cooked n kuzhambu bcoms thick.<br />
<br />
NOW, THE FLAVOURABLE SPICY PULIKUZHAMBU IS READY.<br />
Enjoy this with rice n pappadam r vadam.<br />
<br />
I send this to Vardhini's ''Hallowen Fiesta''<br />
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TIPS;<br />
Use only sesame oil that gives a aromatic delicious taste.<br />
<br />
</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com15tag:blogger.com,1999:blog-1351004922620335949.post-80159617483594214172011-10-26T08:22:00.000-07:002011-10-26T21:38:26.825-07:00Gulab Jamun<div dir="ltr" style="text-align: left;" trbidi="on">
HAPPY DEEPAVALLI TO ALL MY BLOG FRIENDS<br />
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''Deepavalli'' celebrations are started,everyone of us were engaged in a busy schedule.Preparing sweets n snacks,packing sweets for our friends....etc.I am not an expert in making sweets,thats y i simply go with this gulab jamuns.But i can prepare this jamuns like an expert...every one in my family love my gulab jamuns,bcos of its perfect shape n softness....Actually my inlaws were surprised abt my sweet and ask me...why ur jamuns weren't broken r collapsed.It purely depends upon the heat of oil while fry the jamuns.<br />
Lets here my simple recipe....<br />
INGREDIENTS;<br />
Gulab jamun powder pack -- 1<br />
[i used 'priya' pack]<br />
Sugar -- 600 gms<br />
Cardamom -- 3 nos<br />
Water -- as needed.<br />
Oil -- for deep frying.<br />
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METHOD;<br />
Take a large pan,mix the sugar with equal amount of water in the ratio 1:1.<br />
Allow it boil well for 10 min,add the spilted cardamom r powdered cardamom.<br />
Turn off the stove n set aside.<br />
Put the instant powder in bowl,add the water, mix it softly.<br />
With out lumps make it as a soft dough.[1/3 of water needed for a cup of flour.]<br />
Don't knead the dough.<br />
Pour the oil in a pan,heat it,make the dough as small balls.<br />
Fry it the in the oil till golden brown.<br />
Take it out and put it in the sugar syrub.<br />
After 1/2 hour serve it.<br />
TIPS;<br />
If the jamuns were fried in low heat,it will collapsed.<br />
If the jamuns were fried in too heat it bcoms black n won't cook well.<br />
So always check with a small ball,if it comes above the oil very fastly,<br />
reduce the flame.If the ball won't raise from the surface heat the oil well. <br />
<br />
ENJOY THIS SWEET DIWALI WITH THIS SIMPLE DELICIOUS SWEET.<br />
<br />
I am sending this sweet to sravs '' CC FESTIVE FOOD''.<br />
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</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com15tag:blogger.com,1999:blog-1351004922620335949.post-16831736132039513962011-10-16T04:29:00.000-07:002011-10-17T01:33:32.304-07:00Nei Urundai - Ghee Ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
Due to Diwali every blogger rushes to post the some sweet items.But according to me making sweets is a big task,i never tried it before except kesari.Usually my amma make number of varieties for diwali,thats y i never take a turn towards the kitchen except for eating those items.Now,the scene totally changed,i am in a situation that i myself prepare some items for diwali [toughest job].So i made a call to my amma n ask her,which sweet is soo easy to prepare.My amma suggest me to make my most favourite, nei urundai.My first attempt itself a successful one.Only little amount of ghee only used to make this.In our home,my amma uses the whole green gram which is to b powdered in the mill.But i used moong dhal instead of green gram. Lets see the recipe to make the delicious nei urundai.Really its very delicious sweet. <br />
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INGREDIENTS;<br />
Moong dhal -- 1 cup [100 gms]<br />
Sugar -- 1 cup<br />
Ghee -- 2 to 3 tsp<br />
Cardamom -- 4 nos<br />
Cashews -- 5 nos<br />
METHOD;<br />
In a pan roast the moong dhal slightly,the colour shouldn't change.<br />
Till the raw smell goes out roast it and cool.<br />
Put it the mixie,make it as very nice powder.Set aside<br />
Grind the sugar,cardamom n cashews together as a nice powder.<br />
Put the moong dhal powder n sugar powder together in a bowl.<br />
Mix well together.<br />
Heat the ghee,add the ghee little by little to the ground mix.<br />
Make the mix as small balls with the help of ghee.<br />
Add the ghee while in hot,few drops is enough to make a ball.<br />
If u add more ghee u can't make it as ladoos,so add the ghee<br />
little by little.<br />
Now, the delicious nei urundai is ready.<br />
ENJOY DIWALI WITH THIS SIMPLE DELICIOUS SWEET.<br />
TIPS;<br />
Make the dhal n sugar as a fine powder.then only we can make it as ladoos.<br />
Usually it is soo soft,we must hold it tightly while making as balls.<br />
The ladoos can b easily collapsed,but no problem,again we can make it as<br />
ladoos with hot ghee.<br />
I am sending this sweet to<br />
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<a href="http://3.bp.blogspot.com/-kilIZTnnfI8/TpvnMFtrLOI/AAAAAAAAAEM/YXLLuMT8i1k/s1600/Only_Sweets%255B2%255D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" oda="true" src="http://3.bp.blogspot.com/-kilIZTnnfI8/TpvnMFtrLOI/AAAAAAAAAEM/YXLLuMT8i1k/s320/Only_Sweets%255B2%255D.png" width="320" /></a></div>
Gayathri's ''Only sweets and desserts'' which was started by pari.<br />
and <br />
Sravs ''CC-FESTIVE FOOD''<br />
<br />
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</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com30tag:blogger.com,1999:blog-1351004922620335949.post-4016501786783842882011-10-12T21:43:00.000-07:002011-10-12T21:43:26.729-07:00Oats kanchi with buttermilk<div dir="ltr" style="text-align: left;" trbidi="on">
''OATS'' is absolutely healthy,everyone of us known this fact.But taking oats for breakfast is a very difficult task for the people like me.I just hate oats before i came to know this recipe,after this without oats my breakfast was not fulfilled.My hubby and me,even my inlaws loves this so much.Before the recipe,i must tell one thing that the taste of oats kanchi purely depend up on the buttermilk.My most favourite thing in uae is obviously the buttermilk pack 'Labanup'.Its having the excellent taste which makes me a mad craze over that.Now,come to our recipe,it is very easy to make this delicious kanchi.<br />
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INGREDIENTS;<br />
Oats[quaker oats] - 3 tsp<br />
Water - 2 1/2 cups<br />
Salt -- needed<br />
Asofoetida -- generous pinch<br />
Cumin seeds -- 1/2 tsp.<br />
Pepper powder -- 1/4 tsp<br />
Corriander leaves -- a few<br />
Curry leaves - a few<br />
Buttermilk -- 200 ml.<br />
Milk [optional] -- less than 1/4 cup <br />
Method;<br />
Keep the water in a pan,heat it.<br />
[ u can add little amount of milk less than 1/4 cup]<br />
Put the oats,salt,cumin seeds,asofoetida,pepper.<br />
After the water start to boil,put ur flame in sim.<br />
Boil well until the oats gets dissolved.<br />
It takes 10 min,after the oats comes like a creamy milk,\<br />
u can add the chopped curry and corriander leaves.<br />
Boil for 2 seconds,then turn off ur stove.<br />
After 2 to 3 min with hot oats u can add buttermilk. <br />
Have the kanchi in hot.<br />
Its absolutely delicious,make a try and rply me. <br />
<br />
Tips;<br />
If u soak the oats in water for 10 min., it is easily dissolved.<br />
U can add grated ginger with this.<br />
After the water starts to boil keep ur flame in sim till u finished.<br />
<br />
HOPE U ENJOY THIS,HAV A HEALTHY BREAKFAST.<br />
<br />
<br />
<br />
</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com14tag:blogger.com,1999:blog-1351004922620335949.post-57171372922951331132011-10-11T03:53:00.000-07:002011-10-12T03:13:56.680-07:00Pudalangai kootu / Snakegourd kootu<div dir="ltr" style="text-align: left;" trbidi="on">
Snakegourd kootu is my all time favourite.My amma makes this kootu plainly, it is so tasty.But i prepare this kootu with moong dhal,it seems to be more tasty than our plain kootu.Lets here the recipe.<br />
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INGREDIENTS;<br />
Snake gourd -- 500 gms.<br />
Onion [big] -- 1<br />
Moong dhal -- 2 1/2 tsp<br />
Asofoetida -- a generous pinch<br />
Mustard seeds -- 1/4 tsp<br />
Urad dhal -- 1/2 tsp<br />
Dry red chilly -- 2 nos<br />
Oil -- 2 to 3 tsp<br />
Salt -- as needed<br />
Turmeric powder -- a pinch. <br />
METHOD;<br />
Wash the moong dhal and pressure cook.<br />
Wash the snake gourd and make thin slices.<br />
In a pan heat 2 tsp oil,fry the asofoetida.<br />
Add mustard and urad dhal,chilly with it.<br />
Allow it to splutter.Put ur flame in sim.<br />
Add the chopped onion,saute well.<br />
Add snakegourd and salt,saute well in the oil.<br />
Smash the moong dhal like paste and add with<br />
the snakegourd after it b'coms soft and tender.<br />
Add little bit turmeric powder,mix well.<br />
After 2 min turn off the stove.<br />
Now snakegourd kootu is ready.Enjoy with ur favourite kuzhamboos.<br />
TIPS;<br />
Dont add water,it reduces the taste.<br />
U can add grated coconut with it at the end.<br />
<br />
<br />
<br />
</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com9tag:blogger.com,1999:blog-1351004922620335949.post-72902321825206741632011-10-09T20:32:00.000-07:002011-10-09T20:32:46.254-07:00Ladies Finger-[ okra] Fry<div dir="ltr" style="text-align: left;" trbidi="on">
Every vegetable has its own specialities, like wise Ladies finger is also having a list of benefits.But most of the kids never like this bcos of its sticky nature.Thats y i choose this method to giv this vegetable to my loving one.I always like this ladies finger fry bcos it is very easy n simple to make but it sounds so tasty.For kids its the best method to give ladies finger bcos it won't be spicy. .Make a try and rply me.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UlPIDF1saSs/TpGGSWZLm8I/AAAAAAAAADw/8IBSJfyHYCg/s1600/Image037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" kca="true" src="http://2.bp.blogspot.com/-UlPIDF1saSs/TpGGSWZLm8I/AAAAAAAAADw/8IBSJfyHYCg/s320/Image037.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
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INGREDIENTS;<br />
Ladies finger --- 1/4 kg<br />
Onion [big size] -- 1<br />
Dry red chilly -- 1or 2<br />
Mustard seeds -- 1/4 tsp<br />
Urad dhal --1/2 tsp<br />
Oil -- 2 to 3 tsp<br />
Salt -- as needed <br />
METHOD;<br />
Wash the ladies finger,drain the water completly,dry it with a tissue paper.<br />
Finely chopped the onion.<br />
In a kadai pour 1 tsp oil,heat it, add mustard and urad dhal.<br />
Let it splutter,then add spilted chillies and chopped onion,saute well.<br />
Add the salt. <br />
Then add finely sliced ladies finger,saute well.<br />
Put the flame in sim,after it comes to non-sticky condition<br />
u can add 1 or 2 tsp oil.saute well till the ladies finger become dry<br />
and shrunk,it comes out with nice flavour.<br />
Then turn off the stove.<br />
NOW LADIES FINGER FRY IS READY.<br />
TIPS;<br />
U can add the grated coconut at the end.<br />
Its the great combo for sambar or puli kuzhambu with rice.<br />
<br />
</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com5tag:blogger.com,1999:blog-1351004922620335949.post-71974774689972588092011-10-08T20:43:00.000-07:002011-10-08T20:43:47.381-07:00Urundai kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
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''Urundai kuzhambu'' is our family's all time favourite.Every one in our family had a great love towards this,thats y my Amma makes this often in our home till now.Now, i learned this from my amma and i too make this kuzhambu quite well.Lets see how to prepare this delicious kuzhambu.<br />
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INGREDIENTS;</div>
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FOR MAKING URUNDAI;<br />
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Thoor dhal -- 1 cup</div>
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Bengal gram -- 1/4 cup</div>
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Shallot onion -- 8 to 10 nos.</div>
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Dry red chilly -- 4 nos</div>
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Fennel seeds -- 1/2 tsp</div>
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Coconut shreded -- 3 tsp</div>
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Garlic cloves -- 4 nos</div>
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Curry leaves -- 2 twigs</div>
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Corriander leaves -- a few</div>
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Salt -- as needed</div>
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Turmeric powder -- 1/4 tsp.</div>
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FOR MAKING KUZHAMBU;</div>
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Tamarind -- a large lemon size amount</div>
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Chilly powder -- 1 tsp</div>
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Corriander powder -- 2 tsp</div>
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Turmeric powder -- 1/4 tsp</div>
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Cinnamon stick -- 1 inch</div>
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Cloves -- 3 nos</div>
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Coconut shreded -- 3/4 cup</div>
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Fennel seeds -- 1/2 tsp</div>
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Shallots -- 6 nos</div>
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METHOD FOR MAKING URUNDAI;</div>
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Soak the thoor dhal and bengal gram in water for 3 hours.</div>
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Drain the water completly.</div>
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In a mixie jar put the dhal and bengal gram together.</div>
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Add the red chilly,fennel seeds and salt with that.</div>
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Grind it without water for 1 to 2 min.</div>
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The dhal should not be grind fully,just few whips is enough.</div>
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Take it away from the jar,add curry leaves,shreded coconut</div>
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chopped shallot onions,turmeric powder,chopped corriander </div>
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leaves with that mix well.Make it as a medium size balls.</div>
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Boil it in idly pan. when u touch the ball it won't stick.</div>
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That's all, urundai is ready.</div>
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FOR MAKING KUZHAMBU; </div>
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Soak the tamarind in water and extract the juice.</div>
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Add turmeric powder chilly powder,corriander powder,</div>
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and salt with that.Set aside. </div>
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In a spoon of oil saute the shallot onion,cloves fennel seeds and coconut </div>
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. Saute well.</div>
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Grind it as smooth paste.</div>
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Keep a pan, pour the oil,heat it, put cinnamon stick and cloves.</div>
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Allow it to spluter,the add the tamarind extract with powders.</div>
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Add the ground paste mix well.allow it boil for 7 min.</div>
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Then add the urundai one by one, allow it to boil for 5 min.</div>
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Boil the kuzhambu till it becomes slightly thick.</div>
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Eat with rice.For thisVadam is the best side dish.</div>
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MAKE A TRY AND SEND UR WORDS TO ME. </div>
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layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com3tag:blogger.com,1999:blog-1351004922620335949.post-66397825109452526332011-09-28T23:29:00.000-07:002011-09-28T23:29:37.011-07:00My craft work & awards<div dir="ltr" style="text-align: left;" trbidi="on">
I am always having a great passion in craft works.I would like to make crafts on my own and present to my loved ones on special occassions rather than buying a gift from shops.Now a days i often make small crafts which makes makes my kid soo happy.Whatever i made my child felt too happy bcos her mother knows something extradinary and she felt proud about that.Her happiness gives me more energy and encouragement.And this craft is also one among the list,i got this idea from swapna's ''my world of stitching''.<br />
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<a href="http://2.bp.blogspot.com/-yvVHvQZKkeU/ToQEk0Cq4fI/AAAAAAAAADQ/vWJVPfd4CVw/s1600/Photo0358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" kca="true" src="http://2.bp.blogspot.com/-yvVHvQZKkeU/ToQEk0Cq4fI/AAAAAAAAADQ/vWJVPfd4CVw/s320/Photo0358.jpg" width="320" /></a></div>
She made a paper chirstmas tree in one of her post.After seeing that i went back to my college days where we made this paper hut.I made it out of calender sheets[daily sheet, a complete pack] with similar foldings of swapna.After i made this, i gave to my child.Her eyes become widening and too bright,her face is filled with extreme happiness and she hugged me.All credit goes to swapna, i fully dedicate this to her.<br />
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My child was crushed the hut before i click it with paint.She wants to paint on that with her water colour, i encourage her and i lastly adjust that.<br />
MY AWARDS<br />
I was soo happy, surprised and honoured by my awards which my loving friends presented to me.I never think of receiving awards bcos i m a new blogger,but my friends moved me with their kindness.I whole heartedly thank Kalyani [kalyani platter] and Jay [tasty appetite].THANKS A LOTTT MY DEARS.<br />
I was honoured by ur awards.I received this triple award from kalyani,<br />
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And my friend jay passing me the following awards to me,thank u jay.</div>
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Thank a lot my dear friends,your awads gives me more energy and encouragement.I would like to share such a wonderful awards to my loving friends,<br />
1. Bharathy [spicy chilly]<br />
2. Revathi [kaarasaram]<br />
3. Divya [divya's recipe]<br />
4. Sarah [ spoonful of delight]<br />
5.Vardhini [vardhinis kitchen]<br />
6. kitchen flavors bon appetit<br />
CHHHHHHHHHHEEEEEEEEEEEEEEERRRRRRRRRRRRSSSSSSSS<br />
<br />
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</div>
layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com10tag:blogger.com,1999:blog-1351004922620335949.post-42253475346524831532011-09-26T04:40:00.000-07:002011-09-26T04:41:06.370-07:00Idly kurma<div dir="ltr" style="text-align: left;" trbidi="on">
After a short break once again i engaged myself in blogging and very curious to meet my blog friends.Last month i was too busy bcos my loving kid put her first step into the school,that y i was happy,tensed,sad and busy.It is the great experience for each and every mother,i too enjoyed that.Now,i felt little bit relaxed that my child settled herself quite well in her school.Lets back to our recipe,idly kurma is the delicious combo for idly.My amma made this kurma on deepavali,throughout the day we cherishes with this special kurma.Comparing to other days this kurma will have a special taste especially on deepavali.Hope u too love this.<br />
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INGREDIENTS;<br />
Coconut grated --- 1/2 cup<br />
Shallots -- 8 nos<br />
Green chilly -- 5 nos [according to ur spicy ]<br />
Fennel seeds -- 1 tsp<br />
Channa dhal -- 1/4 cup<br />
Garlic cloves -- 7 nos<br />
Cinnamon -- 1 inch<br />
cloves -- 4 nos<br />
Tomato medium size -- 4 nos<br />
Onion big -- 1<br />
Curry leaves -- a few<br />
Oil -- as needed<br />
Salt -- as needed<br />
Water -- 2 to 3 cups.<br />
METHOD;<br />
In a pan pour 2 tsp oil,heat it,then add 2cloves and 1/2 inch cinnomon<br />
stick.<br />
After splutter,add shallots,garlic,fennel seeds,chilly,channa dhal saute <br />
well.<br />
Then add coconut, saute well.Let it cool.<br />
Put into the mixie jar and make it as a nice paste.<br />
Cut the tomato and the onion into small pieces.<br />
Keep a pan, pour oil,add cinnomon and cloves and curry leaves.<br />
Then add onion saute it,add tomato saute well.<br />
Add the water,allow it to boil then add the ground paste.<br />
Allow to boil well,when the nice flavour comes out of it<br />
u can turn off ur stove,in accoring to ur consistency.<br />
NOW THE DELICIOUS KURMA IS READY.<br />
Serve it with hot idlis.<br />
TIPS;<br />
U may raise or reduce the quantity of ingredients according to ur taste. <br />
</div>
layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com4tag:blogger.com,1999:blog-1351004922620335949.post-61945003077141091772011-08-22T18:41:00.000-07:002011-08-22T18:41:29.549-07:00Ginger-Garlic Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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Among the pickles my most favourite one is 'Ginger-Garlic pickle'.I never use or make pickles often,but if i think to make pickles means my choice is always ginger garlic.I never prepared or even tried any pickles before i step into uae.This also i learned it from my sister' Indra' the great cook.She always encourages me</div>
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for my new trials and taste it darely and gives her comments.The only thing is my hubby and she always use to say ya,its good,nice etc., and that those words makes me to assume myself as a good cook.Thanks a lottt for her.I send this recipe to vardhini's ''herbs and Flowers- Garlic'' event.</div>
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<a href="http://1.bp.blogspot.com/-ON1Iq0o3W10/TlMES9UpL_I/AAAAAAAAADE/kZvpyupFkTg/s1600/photo0382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" qaa="true" src="http://1.bp.blogspot.com/-ON1Iq0o3W10/TlMES9UpL_I/AAAAAAAAADE/kZvpyupFkTg/s320/photo0382.jpg" width="320" /></a></div>
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INGREDIENTS;</div>
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Garlic -- 1 [whole]</div>
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Ginger -- a large piece</div>
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Sesame oil -- 5 to 6 tsp</div>
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Dry red chilly -- 10 nos.[according to ur spicy ]</div>
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Fenugreek -- 1/2 tsp</div>
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Tamarind -- a lemon size</div>
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Asofoetida -- a small piece</div>
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Salt -- as needed</div>
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METHOD;</div>
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Peal the garlic cloves and wash,set aside.</div>
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Remove the ginger's skin completly,wash it and cut into small pieces.</div>
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In a dry pan, fry the red chilly well,don't turn it black. </div>
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Set aside,fry the fenugreek in the same pan till it pops.</div>
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In a spoon of oil fry the asofoetida,keep aside. </div>
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After cooled,grind the chilly,asofoetida and fenugreek like powder.</div>
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Then add the tamarind and salt with water,grind them as a paste.</div>
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Place a pan,pour the sesame oil and heat it.</div>
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Add garlic and ginger,saute well for 3 to 5 min in a medium flame.</div>
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Then add the tamarind chilly paste,add small amount of water.</div>
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Mix well,allow it to boil for 10 minutes,till the oil comes out of it.</div>
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NOW GINGER GARLIC PICKLE IS READY.</div>
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Allow it to cool then preserve it.Hope u love this.</div>
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TIPS;</div>
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Add little amount of water.</div>
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U can add curry leaves too.</div>
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Add half spoon fenugreek.otherwise it gives bitter taste.</div>
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<br /></div>
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THANKS FOR VISITING ADD UR WORDS TOO.</div>
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layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com12tag:blogger.com,1999:blog-1351004922620335949.post-55084063411213012242011-08-17T17:27:00.000-07:002011-08-17T17:27:54.986-07:00Vendaya keerai [Fenugreek leaves] chapathi<div dir="ltr" style="text-align: left;" trbidi="on">
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''Vendaya keerai'' fenugreek leaves is having a list of medicinal qualities.Among that an important one is that it makes our body cool. In UAE,now we are enjoying our very hot summer.To protect us from the extreme heat,we just depend upon the butter milk,water melons,fruits,fresh juices,sprouts,greens etc,etc.,so in anyform we wish to add fenugreek leaves in our menu atleast once in a week.Fenugreek leaves are having bitter in taste.But when we add with chapathi it won't be bitter.Let us see how to prepare the healthy chapathi.</div>
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<a href="http://4.bp.blogspot.com/-8ybooLs2bo4/TkxRoEWZJLI/AAAAAAAAAC8/MicO1WAGImw/s1600/Photo0317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" naa="true" src="http://4.bp.blogspot.com/-8ybooLs2bo4/TkxRoEWZJLI/AAAAAAAAAC8/MicO1WAGImw/s320/Photo0317.jpg" width="320" /></a></div>
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INGREDIENTS;</div>
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Wheat flour -- 1 cup</div>
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Fenugreek leaves -- 1 bundle</div>
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Milk[ i use milk for softness without oil] -- 1/2 cup</div>
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Water --- 1/2 cup</div>
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Garlic cloves -- 3 nos</div>
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Ginger -- a small piece</div>
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Salt -- as needed</div>
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Oil -- as needed</div>
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METHOD;</div>
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Pluck the fenugreek leaves from its stem,wash it,squeeze the </div>
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water completly.</div>
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Keep aside.Add the water with milk and boil.According to ur quantity</div>
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of flour u can add more water.Make ginger garlic in to a paste.</div>
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In a pan put the flour,mix the salt,fenugreek leaves,ginger garlic paste</div>
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evenly.</div>
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Mix well.Then add the boiled milk hotly with the flour little by little.</div>
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Knead in to fine dough.Apply oil in ur hands avoid sticking the flour.</div>
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After half an hour roll it to chapathis.</div>
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Roast well on both sides.</div>
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NOW THE CHAPATHI IS READY TO SERVE.</div>
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Enjoy with ur favourite sidedish.</div>
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TIPS;</div>
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If u add the milk hotly ur chapathis will be so soft.</div>
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Without ginger garlic paste also u can made.</div>
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</div>
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THANKS FOR VISITING.ADD UR TASTEFUL COMMENTS. </div>
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layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com5tag:blogger.com,1999:blog-1351004922620335949.post-87482250046868356582011-08-16T07:47:00.000-07:002011-08-16T07:48:02.256-07:00Raggi kanchi.<div dir="ltr" style="text-align: left;" trbidi="on">
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I wish to add raggi for my family atleast once in a week.Raggi kanchi is very simple to make and delicious too.We used to prepare this often in rainy days.Lets see how to prepare the tasty raggi kanchi.</div>
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<br /></div>
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<a href="http://2.bp.blogspot.com/-Qy9PON1iqio/TkqBg1vkhtI/AAAAAAAAAC0/4KWZSc_3k4s/s1600/Photo0353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" naa="true" src="http://2.bp.blogspot.com/-Qy9PON1iqio/TkqBg1vkhtI/AAAAAAAAAC0/4KWZSc_3k4s/s320/Photo0353.jpg" width="320" /></a></div>
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</div>
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INGREDIENTS;</div>
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Raggi flour -- 3 tsp</div>
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Sugar -- 6 tsp</div>
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Water -- 1 and 1/2 cups</div>
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Milk -- 1/2 to 1 cup</div>
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Grated coconut -- 3 tsp [as per ur need]</div>
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Cardamom -- 1</div>
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Cashewnuts -- 5 to 8 nos</div>
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Ghee -- 1 tsp </div>
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Salt -- less than a pinch</div>
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<br /></div>
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METHOD;</div>
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Fry the cashews in a spoon of ghee and keep aside.</div>
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Mix the water with raggi flour without any lumps.</div>
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The consistency should be like water.Add salt.</div>
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Pour the mix in a pan and keep it on the stove.</div>
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Keep ur flame in sim,and stir it continuosly.</div>
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After the mix starts to boil add the sugar.</div>
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Stir it continuously,it becomes thick and its colour </div>
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slightly changes.</div>
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Then add the milk little by little,stir it continuously.</div>
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If we touch the raggi it should be like silky.</div>
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Add milk according to ur expected consistency.</div>
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In a liquid consistency off the stove.</div>
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Add coconut and cardamom,cashews and serve it hotly.</div>
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<br /></div>
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TIPS;</div>
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It suddenly becomes thick so stir it continuously till u finished.</div>
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The sugar taste should be slightly high,then only it is more tasty.</div>
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<br /></div>
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THANK U FOR VISITING.ADD UR PRECIOUS WORDS TOO.</div>
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layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com2tag:blogger.com,1999:blog-1351004922620335949.post-7839222691731641412011-08-14T12:48:00.000-07:002011-08-14T12:48:38.747-07:00Happy Independence Day<div dir="ltr" style="text-align: left;" trbidi="on">
Hi my dear sisters and brothers,<br />
Today we are celebrating 65th independence day in a grand manner.<br />
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Yes, we are celebrating,but,</div>
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Do we enjoying the real independence?</div>
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Through the millions of freedom fighter's toil,</div>
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bloodshed and struggle we got this independence.</div>
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But today, we don't have time to think about their</div>
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SACRIFICE.</div>
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We don't want to stop for anyone or anything;</div>
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Our selfishness leads us to run behind the money;</div>
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Money-----------Money------------Money----</div>
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This terrible word make us to became</div>
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DUMB,HELPLESS,SELFISH AND INHUMANE.</div>
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We never care for anyone or anything,thats why,</div>
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we still need a second freedom struggle.</div>
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yes,we still need freedom from'' poverty ''</div>
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we still need freedom from''ignorance''</div>
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we still need freedom from''terrorism''</div>
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we still need freedom from ''corruption''</div>
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etc.,etc.,etc.............</div>
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this endless list prolongs............................</div>
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Lets stop and think for a while,</div>
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We are in our independence India, but,</div>
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Can we have a freedom to stepping out of our home</div>
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and enjoy a walk? </div>
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Can Anna Hazare and his followers have the freedom</div>
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to show their protest through their peaceful </div>
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hunger strike?</div>
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'NO' The answer is bitter,but we hav to accept the fact.</div>
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Atleast today lets think about our future India,</div>
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Our future India is non other than only our</div>
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grandsons and grand daughters.</div>
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Lets come and join together and give our voice to</div>
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support Anna hazare for his second </div>
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freedom struggle against corruption,</div>
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to save our future india to lead a</div>
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PEACEFUL LIFE. </div>
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</div>
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HAPPY INDEPENDENCE DAY</div>
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</div>
</div>
layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com1tag:blogger.com,1999:blog-1351004922620335949.post-13408129957118313412011-08-08T04:36:00.000-07:002011-08-08T04:36:07.986-07:00Mutton Liver Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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'Mutton liver fry' is my child's favourite.In our village sides we used to give it to the children in empty stomach before breakfast.I don't know why they were giving in empty stomach but still we used to follow that.Liver fry very tasty,it is simple and easy to prepare.Try once and giv ur feedback.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-s25g2DoiUcI/Tj_CFuFTNaI/AAAAAAAAACs/Le24Sic2Avc/s1600/Photo0289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" naa="true" src="http://4.bp.blogspot.com/-s25g2DoiUcI/Tj_CFuFTNaI/AAAAAAAAACs/Le24Sic2Avc/s320/Photo0289.jpg" width="320" /></a></div>
INGREDIENTS;<br />
Mutton liver - 100 gms<br />
Small onion - 8 nos<br />
Pepper seeds - 1 tsp<br />
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Cumin seeds - 1 tsp</div>
Garlic cloves - 4<br />
Curry leaves - 10<br />
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Turmeric powder - as needed</div>
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chilly powder - 1 tsp[ according to ur spicy taste]</div>
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Salt - to taste</div>
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Sesame oil - as per ur need.</div>
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METHOD;</div>
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Wash and chopped the onion and garlic.</div>
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In a dry mixie jar.put pepper and cumin seeds,just 1 or 2 whips.</div>
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Wash and cut the liver in to small pieces.</div>
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Keep a pan, pour the oil,add chopped onion and garlic.</div>
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Saute well till it becomes brown,add curry leaves and salt.</div>
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Add the chilly powder and saute well.</div>
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Add the liver pieces and turmeric power.</div>
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Mix well.Add the oil generously.Saute well.</div>
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The liver pieces becomes pluffy and soft.</div>
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Taste it ,if the raw smell of liver goes out,get it down from the stove.</div>
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Serve the liver fry.</div>
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TIPS;</div>
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Use only sesame oil [ nalla ennai] it gives a special taste.</div>
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Don't fry the liver for long time,if the liver becomes hard it won't taste </div>
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good.</div>
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<br /></div>
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THANKS FOR VISITING.ADD UR COMMENTS IF TIME PERMITS.</div>
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<br /></div>
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</div>
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</div>
</div>
layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com4tag:blogger.com,1999:blog-1351004922620335949.post-31513263755033722092011-08-08T03:44:00.000-07:002011-08-08T03:44:31.513-07:00Nellikkai oorukai [ Gooseberry pickle]<div dir="ltr" style="text-align: left;" trbidi="on">
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Pickle preparation is very new to me.After stepping into the UAE i myself tried something.Among that, nellikkai oorukai is also included.Before i start to prepare pickles,i thought its a very difficult task for me.After that only i realised how simple it was.So today i just write my simple easy recipe nellikkai oorukai.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IdKavLtiT5c/Tj-yfK8xgJI/AAAAAAAAACo/SCWf5Nw7koo/s1600/Photo0297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" naa="true" src="http://2.bp.blogspot.com/-IdKavLtiT5c/Tj-yfK8xgJI/AAAAAAAAACo/SCWf5Nw7koo/s320/Photo0297.jpg" width="320" /></a></div>
INGREDIENTS;<br />
Nellikkai [ medium size] - 10 nos<br />
Dry red chilly - 5 nos<br />
Fenugreek - 1tsp<br />
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Asofoetida - a small piece</div>
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Seasame oil - as per ur need</div>
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Salt - as needed.</div>
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Mustard seeds,black gram dhal - half tsp</div>
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<br /></div>
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METHOD;</div>
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Wash and boil the nellikkai till it can be takeout from the seed easily.</div>
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In a spoon of seasame oil fry asofoetida.</div>
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In a dry pan,fry fenugreek and chilly.Fry well and cool it.</div>
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In a dry mixie jar,put chilly,fenugreek,asofoetida altogether</div>
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and make it as powder.</div>
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Take out the seeds from the nellikkai,separate like garlic cloves.</div>
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Pour seasame oil in a dry pan,temper the mustard seeds.</div>
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Add the nellikkai to it,saute well in the oil.</div>
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Add salt and the chilly,fenugreek,asofoetida power.</div>
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Mix well and saute it till the powder blend with nellikai.</div>
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NOW OORUKAI IS READY.</div>
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Preserve it in a dry jars with tight lid.</div>
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TIPS; </div>
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Keep under sunlight often otherwise it could be wasted.</div>
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THANKS FOR VISITING. ADD UR COMMENTS IF TIME PERMITS.</div>
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layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com2tag:blogger.com,1999:blog-1351004922620335949.post-71518702051511822042011-08-07T05:18:00.000-07:002011-08-07T05:18:20.330-07:00Milagu kuzhambu.<div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends,<br />
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Today , i am going to share with you my favourite kuzhambu, milagu kuzhambu.Most of you heard about milagu kuzhambu or even taste of it.But mine is purely based on village kitchen.It is very tasty and easy to make.Its mouthwatering taste easily attracts everyone.<br />
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INGREDIENTS;<br />
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Tamarind-- lemon size</div>
Fenugreek-- 1 tsp<br />
Sesame oil -- 6 tsp [add more oil according to ur<br />
taste] <br />
Pepper cumin powder - 11/2 tsp[take pepper and cumin seeds in equal <br />
ratio, roast it in a empty pan and grind<br />
that and make powder.U can preserve it<br />
and use it for long time.]<br />
Chilly powder-- 1 tsp<br />
Corriander powder--- 2 tsp<br />
Garlic --- whole 1 or 2.<br />
Turmeric powder-- a pinch.<br />
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Salt---- as per ur need.<br />
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<a href="http://1.bp.blogspot.com/-O9k72u0mAlk/ThGymAoUMXI/AAAAAAAAABQ/1ZPlVeJl4fo/s1600/Image375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" id=":current_picnik_image" src="http://1.bp.blogspot.com/-O9k72u0mAlk/ThGymAoUMXI/AAAAAAAAABQ/1ZPlVeJl4fo/s320/Image375.jpg" width="302" /></a></div>
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PREPARATION;</div>
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1. Soak the tamarind in a cup of warm water.</div>
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2.Then mix the tamarind with water and squeeze the tamarind extract and take the juice.</div>
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3. Add 11/2 cups water to that.</div>
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4. Then add salt,turmeric powder,chilly powder,corriander powder,pepper cumin </div>
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powder to the tamarind water.</div>
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5.Place a pan and pour the sesame oil and heat it.Then add fenugreek to the oil and </div>
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temper it. Add pealed garlic cloves to that and saute it well.</div>
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6. Then pour the tamarind mixing water.[salt,chilly,corriander,pepper cumin powder]</div>
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7. In medium flame allow it to boil till it becomes thick.</div>
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<br /></div>
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Now, your mouth watering milagu kuzhambu is ready. Vadam is the best side dish for this.</div>
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TIPS; </div>
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U can add drumstick or brinjal or potatoes or mango dries after the saute of garlic.</div>
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layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com1tag:blogger.com,1999:blog-1351004922620335949.post-11679434891738723072011-07-31T07:18:00.001-07:002011-08-07T05:19:59.766-07:00Pal kozhukattai[ traditional dish]<div dir="ltr" style="text-align: left;" trbidi="on">
Whenever i eat 'pal kozhukattai' it brings my nostalgic memories of my childhood.In those days we used to spend our holidays in our grandma's home.Each and everyday is filled with full of enjoyment and variety of special snacks and sweets.If my grandma made pal kozhukattai,me and my sisters,brothers and my cousins sit together in the middle of the big hall and enjoy that special dish with lots and lots of fun and laughter.With my sweet memories i like to share our favourite dish with you.I am sure you will like it.<br />
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INGREDIENTS;<br />
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Idly rice -- 2 cups[ i used a small cup nearly 125 gms of rice]</div>
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Jaggery -- 2 and 1/2</div>
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Coconut[ medium size ] --- 1/2 of the coconut</div>
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Milk -- 1/2 cup</div>
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Water -- 4 cups</div>
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Cardamom --3 nos</div>
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Salt -- less than a pinch or 1or 2 salt</div>
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METHOD;</div>
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Soak the rice in water for 4 hours.</div>
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Wash it and grind it without water.while grinding add only little amount of water.</div>
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The batter should be nice and tight,then only we can make kozhukattai.</div>
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When the rice becomes nice,take it out from the grinder.</div>
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Add half of the shredded coconut with the batter,mix well.</div>
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Then made the entire batter into small balls or long strips.</div>
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I used made like long strips like this</div>
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Allow them to dry for half an hour.<br />
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keep thick bottom pan on the stove, large enough to have the balls with water.</div>
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Pour the water,boil,add sliced jaggery and salt.allow it to boil well.</div>
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Then add the dry balls to the boiling water.Add milk.</div>
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Don't put the spoon inside the pan before the balls boiled and came up.</div>
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When it starts to comes up,u can stir it slowly,turns the balls.</div>
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If the balls becomes stiff it comes to the end of boiling.</div>
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The liquid consistency should be like thick milk.</div>
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Add the remaining half shredded coconut and cardamoms to it.</div>
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Mix well. Off the stove.</div>
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NOW, PAL KOZHUKATTAI IS READY TO SERVE.</div>
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TIPS; </div>
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If the consistency becomes so thick, add milk to ur expecting consistency.</div>
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Raise the level of water,jaggery,milk and coconut according to ur </div>
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quantity of rice.</div>
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Use medium flame.</div>
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THANK U FOR VISITING MY BLOG.SHARE UR VALUABLE COMMENTS. </div>
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layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com1tag:blogger.com,1999:blog-1351004922620335949.post-3410187731839601592011-07-27T06:39:00.000-07:002011-11-30T02:45:49.522-08:00Ennai katharikai [ oil brinjal]<div dir="ltr" style="text-align: left;" trbidi="on">
I repost this post bcos its having a great taste and when i post this when i start my blog,so obviously i don't hav blog friends.'Ennai katharikai' whenever i uttered this name my mouth starts to watering,that much taste it has.My husband and me love this so much.I learned this dish from my sister 'Indra'.She is a great cook.She only introduced this special tasty dish for me.Thanks a lot for her.Now,i never miss to make this dish once in a week.Its the best combination for Briyani and Curd rice.<br />
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INGREDIENTS;</div>
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Brinjal[medium size] -- 4</div>
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White sesame seeds -- 3 tsp</div>
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Garlic cloves -- 5 nos.</div>
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Chilly powder - 1 tsp</div>
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Salt -- to taste</div>
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Oil - 6 to 7 tsp</div>
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METHOD; </div>
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Choose brinjals without insects, wash it and cut at the top of the brinjal into</div>
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four slits.Don"t open it fully.The brinjal should be whole.set aside.</div>
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Roast the sesame seeds in a empty pan,till the colour slightly changes</div>
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and aroma of the seeds comes out of it. cool it.</div>
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In a dry mixie jar,put the sesame seeds and give one whip.Don't make </div>
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it too powder.</div>
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Peal off the cloves,wash and smash it [idichu konga] add chilly powder</div>
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salt,sesame powder, smash it well. mix altogether.</div>
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Stuff this mix in between the brinjal.</div>
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Pour the oil in a pan,heat it well, make ur flame sim,then put the brinjal.</div>
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Fry well, turn the brinjal to all the sides,fry well till the brinjal absorbs </div>
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the oil.The brinjals colour also changes and a spicy smell comes out</div>
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of it.The masala also comes out of it slightly.Off the stove.</div>
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NOW, ENNAI KATHARIKAI IS READY.</div>
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TIPS; </div>
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Keep stove in sim till u finished.Turn the brinjals often. </div>
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</div>layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com0tag:blogger.com,1999:blog-1351004922620335949.post-53895613940141035702011-07-26T06:47:00.000-07:002011-07-26T06:47:13.315-07:00uzhuntham kanchi<div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends,<br />
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My today's post is' uzhuntham kanchi'. I don't know whether you heard about it or not.I am sure those who are from the village side of T.N was well known about this special kanchi.It has filled with medicinal qualities.Don't think it is like medicine.Its very sweet in taste.Uzuntham kanchi is a very good medicine for the cold.If you are having severe cold,drink this kanchi as hot in empty stomach for 2 or 3 days.It just chases away the cold.Try this once and you never leave it.</div>
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<a href="http://3.bp.blogspot.com/-l0uprLKyGx0/Ti64Y4j-uhI/AAAAAAAAACQ/V3WuU8QJgJE/s1600/Photo0248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-l0uprLKyGx0/Ti64Y4j-uhI/AAAAAAAAACQ/V3WuU8QJgJE/s320/Photo0248.jpg" t$="true" width="320" /></a></div>
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INGREDIENTS;</div>
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Black gram dhal [uzhunthu]----1/2 cup</div>
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Jaggery -- 1 and 1/2 piece [according to ur taste]</div>
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Coconut shreded - 1/4 cup</div>
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cardamom - 2</div>
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METHOD;</div>
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Soak the uzhunthu[ black or white] in water for 4 hours.</div>
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Wash and grind it well like it for idly batter.</div>
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Add 2 cups of water to the batter,mix well.</div>
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Keep a big size pan,pour the batter and heat it in low flame.</div>
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Cut the jaggery into small pieces and add it with the batter.</div>
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Stir it continuously.[it takes only 5 to 10 min]</div>
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The batter will start to come up add little water and stir it.</div>
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It comes to foamy consistency,when the raw smell goes </div>
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out,u can add cardamom and coconut,stir well.</div>
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Switch off ur stove.</div>
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UZHUNTHAM KANCHI IS READY.</div>
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Serve it when it was hot.</div>
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TIPS;</div>
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Don't stop stirring till u get it down from the stove.</div>
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THANK U.SPRINKLE UR COMMENTS.</div>
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layaahttp://www.blogger.com/profile/05136157214343980355noreply@blogger.com1tag:blogger.com,1999:blog-1351004922620335949.post-6711919434924439462011-07-19T23:44:00.000-07:002011-08-07T05:11:27.415-07:00Puli kachal--Instant puliyodarai mix<div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends,<br />
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Everyone likes our mother.''Amma'' the word itself fully filled with tons of affection,care,loving and sacrifice.Each and everyone likes their mother's food too.It gives some extra taste,because of her care and affection.Whatever we cook,it won't be equal to our mother's food taste.According to me no one beats my mother's puli satham [tamarind rice].I love that soo much.Today i going to share my amma's special recipe pulikachal with you all.I always prepared this mix and keep in my fridge.If sometimes i wake up late early morning,i dont know what to prepare for my hubby's lunch.In short time i prepared tamarind rice with the mix.It saves me when i am in tired and at the times of hurry-burry.Hope you enjoy this.<br />
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<a href="http://4.bp.blogspot.com/-6DlHeQ9azi8/TiZl_zZB3sI/AAAAAAAAACA/yveWrqUjM_M/s1600/photo0222_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-6DlHeQ9azi8/TiZl_zZB3sI/AAAAAAAAACA/yveWrqUjM_M/s320/photo0222_001.jpg" t$="true" width="240" /></a></div>
INGREDIENTS;<br />
Tamarind--- 100 gms<br />
Dry red chilly ---- 7 nos<br />
Bengal gram [kadalai parupu]-- 3 tsp<br />
Fenugreek---- 1 and 1/2tsp<br />
Corriander seeds---2 tsp<br />
Asofotida---- a small piece<br />
Mustard and black gram dhal - 1 tsp<br />
Turmeric powder--- 2 tsp<br />
Seasame oil--- 5 tsp<br />
curry leaves---10 nos<br />
Salt --- as needed<br />
METHOD;<br />
Soak tamarind in a cup of warm water for half an hour and extract the juice.<br />
keep aside.Keep a dry pan on the stove, roast the corriander seeds till the<br />
aroma comes out of it.Add fenugreek and one chilly roast well.Cool it.<br />
Pour few drops of oil in a pan,heat well and fry asofotida.Cool it.<br />
In a mixie jar put the corriander seeds,fenugreek,chilly,asofotida altogether.<br />
Make it as nice powder.set aside.<br />
Keep a pan on stove,pour the oil,heat well add bengal gram and fry it.<br />
Dont allow it ti turn black.<br />
Add mustard seeds and black gram dhal temper it,add curry leaves.<br />
Then add the dry chilly [splited in to two half] fry it well.<br />
Now,pour the tamarind extract,add salt and turmeric powder.<br />
In a medium flame allow it to boil till it becomes thick and the oil comes out.<br />
Now add the powder[corriander seeds,fenugreek,chilly,asofotida]mix well.<br />
Allow it to boil for 2 minutes and get it down from the stove.<br />
NOW PULIKACHAL IS READYYY.<br />
Allow it to cool well.Then preserve it in glass bottle[ only glass containers]<br />
You can preserve it for more than one month,but remember never touch it with<br />
your bare hands,always use spoon.<br />
TIPS;<br />
1. While preparing puli satham,add the seasame oil with the hot boiled rice.<br />
Mix well,allow it to cool.Then add roasted ground nuts with rice mix well.<br />
Then add pulikachal as needed for the rice, mix well.<br />
2.You can preserve the corriander seed,fenugreek,chilly,asofotida powder <br />
separately in a box[without mixing it with pulikachal]<br />
3. Add the powder with the rice at the time of preparation. <br />
It gives more aroma.<br />
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THANK YOU FOR VISITING MY BLOG.SPRINKLE YOUR COMMENTS. <br />
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