tag:blogger.com,1999:blog-34728776606402155952024-02-11T00:17:32.787-08:00Amgele-KhaanaCoastal Konkani RecipesDivyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-3472877660640215595.post-70902289411286399502012-08-11T23:18:00.002-07:002012-09-15T10:33:55.815-07:00Puran Poli(holige/Obattu)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
Gram dal-1 cup<br />
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Maida/All purpose flour-1 cup<br />
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Turmeric powder-1tsp<br />
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Jaggery - <span style="font-size: x-small;">1/2</span>cup (If you like more sweet you can add bit more also)<br />
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Cardamom pods -4(pealed)<br />
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oil-5-6 tp<br />
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<b>Method:</b><br />
<i><b>Making Hurna/Innner dough</b></i>: <br />
Cook gram dal in cooker with weight for about 20 min(3 siti's)<br />
Take Heavy bottomed pan ,Add gram dal ,jaggery and cardamom into it .<br />
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Stir it continuously on medium flam .<br />
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First Jaggery melts, then it start gets solidify.<br />
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When it is hard enough to grind .<br />
Switch off the flame<br />
Grind the mixture using grinder, by putting small -small quantity at a time(In mixture you can find it very difficult as it will be to sticky).<br />
Take the dough out of the grinder, and form small balls out of it. <br />
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<i><b>Making Kanik/Outer layer</b></i>:-Take maida in a container, add turmeric powder and mix it thoroughly using water,and then add oil to it and kneed it thoroughly.It should not be too hard.<br />
The dough should be bit softer than chapati dough.<br />
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<i><b> Making of puranpoli:</b></i><br />
Take small quantity of dough in hand.Roll it twice,to make small cake out of it.<br />
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Take the rolled cake in your hand,place the boll middle of it.<br />
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Cover the boll with the maida cake.<br />
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Be ready with the maida flour in a container,<br />
Apply maida to the covered boll (Easy to roll it),and roll it to the desire size.<br />
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Place tava on a flame ,heat it to the medium hot.<br />
Roast the rolled cake on it.<br />
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When one side is roasted turn on to the other side .<br />
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Puranpoli is ready to serve.<br />
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Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com3tag:blogger.com,1999:blog-3472877660640215595.post-91994707042093729032012-03-10T01:36:00.002-08:002013-07-26T07:06:03.074-07:00Puffed rice spicy mixture masala (Mandakki masala using pova masala)<div dir="ltr" style="text-align: left;" trbidi="on">
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It will take around 15 min for preparation, can serve for 4.<br />
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<b>Ingredients:</b><br />
Puffed rice: 4 cup<br />
Onion-1<br />
Tomato-2<br />
Shredded coconut-1/2 cup<br />
<a href="http://amgele-khaana.blogspot.in/2012/02/phovahttp://amgele-khaana.blogspot.in/2012/02/phova-masala-powderphova-pittoflattened.html-masala-powderphova-pittoflattened.html" target="_blank">Phova masala</a>- 6tsp<br />
Jaggery-1/2 cup<br />
Coriander leaves -Chopped into pieces.<br />
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<b>Method:</b><br />
Cut onion and tomato into small pieces.<br />
Take shredded coconut,jaggery, phova masala and salt and mix it thoroughly.<br />
Add onion , tomato and coriander leaves.<br />
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While serving add Puffed rice.<br />
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Mandakki masala is ready to serve.<br />
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Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com2tag:blogger.com,1999:blog-3472877660640215595.post-16119352061411293242012-03-10T01:35:00.004-08:002013-07-26T07:06:30.174-07:00Tiksho karo (Spicy Sev)<div dir="ltr" style="text-align: left;" trbidi="on">
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I learned the recipie for the sev from my father in-law.They use to prepare this formerly in Hotel Satkar in Ratnagiri. Spicy munchies lovers: here is the recipe for you. </div>
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<b>Ingredients:</b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<i>Gram flour</i> (चण्या पीठ ) : 1/4 kg</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<i>Ground nut oil</i>: ~ half liter</div>
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<i>Red chili powder</i> - 4 tsp (As per your taste may increase or decrease depending on spice levels you can tolerate)</div>
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<i>Salt</i> -1tsp (As per taste)</div>
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<i>Ajvain(वोन्वे) </i>Powder -2 त्स्प</div>
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Asafoetida powdered-1/4 tsp</div>
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Water - As required.</div>
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<b>Method:</b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Take Gram flour, <i>~10ml</i> Ground nut oil, red chili powder, Salt, Ajvain(Ove) powder and Asafoetida powder in a container.</div>
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Go on putting water little at a time and mix it to form a dough .</div>
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Take out what ever stick to your hand and wet your had and kneed it thoroughly.</div>
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To check whether the dough is ready,if you press the dough with your finger it should easily enter in to it (a bit thicker than butter) </div>
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Now take the kara dispenser. (Will typically be part of chakli maker, a mould with smaller holes is fine). Size will depend on the dispenser hole size.</div>
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Take oil in a heavy bottomed pan (Kadayi). Heat the oil o medium flame. To check whether the oil is ready for frying, put small piece of dough in. IF teh dough rises up in teh oil quickly, it suggests that oil is ready. </div>
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Take the small amount of dough in the dispenser and press it above the kadayi.</div>
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<a href="http://1.bp.blogspot.com/-hvhDB2fCSSQ/T0YYTnLd0lI/AAAAAAAAA1o/LUHlFQFAPog/s1600/IMG_7960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://1.bp.blogspot.com/-hvhDB2fCSSQ/T0YYTnLd0lI/AAAAAAAAA1o/LUHlFQFAPog/s320/IMG_7960.JPG" width="320" /></a></div>
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When you see the oil bobbling had been stopped,turn out to another side.</div>
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<a href="http://4.bp.blogspot.com/-hEInqm0hA2Q/T0YZdyc5d7I/AAAAAAAAA2c/qB9hwiNxEVs/s1600/IMG_7969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="http://4.bp.blogspot.com/-hEInqm0hA2Q/T0YZdyc5d7I/AAAAAAAAA2c/qB9hwiNxEVs/s320/IMG_7969.JPG" width="320" /></a></div>
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Continue the same process.</div>
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Tikkata karo is ready to serve.</div>
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Take around 30 min for preparation.</div>
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Can store for 1-2 month.</div>
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Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com1tag:blogger.com,1999:blog-3472877660640215595.post-25663627378458962342012-03-10T01:24:00.007-08:002013-07-26T07:07:40.149-07:00Khiri<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
Rice-1 cup<br />
Shredded coconut-1 cup<br />
Water-1/2 cup<br />
Turmeric leaves-2-3<br />
<b>Method:</b><br />
Cook rice in pressure cooker on medium flame. Allow for four whistles (४ सिटी ) to ensure proper cooking of the rice.<br />
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Grind shredded coconut in a mixer/grinder using 1/4th cup water.<br />
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Mix cooked rice,grinded coconut and turmeric leaves and brig it to boil<br />
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Khiri is ready to serve along with any curry/ghashi.
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Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com1tag:blogger.com,1999:blog-3472877660640215595.post-30657274416361024852012-03-05T05:56:00.004-08:002013-07-26T07:08:06.666-07:00Balanti Kashaya (aka Postpartum Energy drink)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>This health tonic drink is mainly given during the 11th day of postpartum period for mother [ aka
Balanti]. </b></div>
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<b>It has been traditional belief that if
mother drinks, it will help her regain energy. </b></div>
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<b>Ingredients:</b></div>
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Dry ginger-5 cm piece.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvXP-q15baMw98uCNuY4Qm_sflGXfmMdRT4B3_i0TafzqDmNRpSZLhMVkwFb3Rm65nAftdK1cwDfi3PX1OrbHuqkyIwpdAYRdBYtyHiV_SwKIjpn-Kkf2dMohhE3_aTQNYH4weRlbK_k/s1600/IMG_7908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvXP-q15baMw98uCNuY4Qm_sflGXfmMdRT4B3_i0TafzqDmNRpSZLhMVkwFb3Rm65nAftdK1cwDfi3PX1OrbHuqkyIwpdAYRdBYtyHiV_SwKIjpn-Kkf2dMohhE3_aTQNYH4weRlbK_k/s320/IMG_7908.JPG" width="320" /></a></div>
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Turmeric powder-1 tsp</div>
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Black Pepper-6-7 pods</div>
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Markadani fhal-2 cm piece [You will get this in traditional indian spice shop] </div>
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<a href="http://1.bp.blogspot.com/-3qgBqBDzgIA/Tz6JYWiEeyI/AAAAAAAAAz8/FQfLX4Sa5_0/s1600/IMG_7909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://1.bp.blogspot.com/-3qgBqBDzgIA/Tz6JYWiEeyI/AAAAAAAAAz8/FQfLX4Sa5_0/s320/IMG_7909.JPG" width="320" /></a></div>
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Onion- half a piece chopped into small pieces.</div>
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Jaggery- 5 cm square grated in to pieces.</div>
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Water : 1 cup </div>
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<u><b>Preparation: </b></u></div>
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Boil all the ingredients in a vessel for about 15 min .</div>
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Kashaya is ready</div>
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Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com2tag:blogger.com,1999:blog-3472877660640215595.post-52872229895801051442012-03-05T05:52:00.000-08:002015-04-01T02:45:38.090-07:00Metti payasu / Fenugreek seed porridge
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<b>Fenugreek porridge is considered to be very good for lactation. It is mainly given after 11th day of postpartum period.</b></div>
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<b>Overnight preparation is required</b></div>
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<u><b>Ingredients:</b></u></div>
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Fenugreek seeds/Metti : half cup</div>
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Rice- quarter cup</div>
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Shredded coconut- one cup</div>
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Jaggery or sugar- quarter cup</div>
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Water - 2 cups</div>
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<u><b>Method</b></u></div>
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Soak fenugreek seed in water a day before.</div>
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<a href="http://3.bp.blogspot.com/--x7RhVkmg20/T0d5swuy8BI/AAAAAAAAA2o/M6NhRrDt6j0/s1600/IMG_7984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://3.bp.blogspot.com/--x7RhVkmg20/T0d5swuy8BI/AAAAAAAAA2o/M6NhRrDt6j0/s320/IMG_7984.JPG" width="320" /></a></div>
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Next day, cook the overnight soaked fenugreek seeds with rice for 20 min in a pressure cooker on a high flame. For pressure cooking, add half-inch water in the vessel. Allow for three whistles (siti). Then turn off the flame.</div>
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Once cooled down (3-4 minutes), remove the vessel from pressure cooker. </div>
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Grind shredded coconut and add to the above cooked mixture and boil.</div>
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When it starts boiling, add jaggery or sugar and boil once again.</div>
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Fenugreek porridge is ready to serve.</div>
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Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com2tag:blogger.com,1999:blog-3472877660640215595.post-73756743947534702742012-03-05T05:42:00.001-08:002015-04-01T02:47:01.595-07:00Sola kadi(Kokam drink )
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<a href="http://3.bp.blogspot.com/-QzTc5qZwFU4/T1YtXK0WwUI/AAAAAAAAA28/iV-OExNLn1M/s1600/IMG_7850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-QzTc5qZwFU4/T1YtXK0WwUI/AAAAAAAAA28/iV-OExNLn1M/s320/IMG_7850.JPG" width="317" /></a></div>
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Kokam kadi or sol (spelled as "soul") kadi is a good digestive drink, and is a perfect combination with non-vegetarian items; especially the sea food. The item is a must have in Konkani cuisine, especially during the hot, humid summers. This can be had for lunch or dinner. The primary ingredient is the <a href="http://en.wikipedia.org/wiki/Garcinia_indica" target="_blank">kokam </a>fruit, found predominantly in western coastal regions of India. </div>
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For preparation, you may use the dry skin of kokum soaked in water or raw fruit concentrate called as Kokam aagal. I use kokam aagal in my preparation. </div>
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<b>Ingredients:</b></div>
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Shredded coconut-1/2 cup</div>
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Garlic cloves-6-8</div>
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Green chili - 2</div>
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Kokum agal or kokum fruit extract- 5tsp</div>
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Water-5 cup</div>
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<b>Method:</b></div>
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Grind shredded coconut, garlic clove and green chili with little water.<b></b></div>
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Take out the cocunut milk from the above gridded mixture using cotton cloth or channi(jali)</div>
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Add kokum extract to it. The mixture will have a pinkish hue.</div>
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Add remaining water.</div>
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Sola kadi is ready to serve.</div>
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Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com2tag:blogger.com,1999:blog-3472877660640215595.post-20355141750435610282012-02-18T03:47:00.003-08:002015-04-01T02:55:42.029-07:00Hatvan / Rando [ aka post-partum chyawanprash]
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<span style="font-size: large;"><b><span style="font-family: "Georgia", "Times New Roman", serif;">Hatvan</span></b><span style="font-family: "Georgia", "Times New Roman", serif;"> is a famous traditional
</span><b><i><span style="font-family: "Georgia", "Times New Roman", serif;">Konkani</span></i></b><span style="font-family: "Georgia", "Times New Roman", serif;"> recipe which is given to postpartum mother (aka बाळांती ) along with ghee, to regain the energy and strengthen the bones. It tastes like </span><a href="http://en.wikipedia.org/wiki/Chyawanprash" target="_blank"><span style="font-family: "Georgia", "Times New Roman", serif;">Chyawanprash</span></a><span style="font-family: "Georgia", "Times New Roman", serif;">. Even normal people [including men :)] can have one spoon
of Hatvan daily with ghee. For 500 gm of hatvan you need.</span></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<b><u><span style="font-family: "Georgia", "Times New Roman", serif;">Ingredients:</span></u></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Dry ginger/सूंठी -250 gm</span><br />
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<b><span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><span style="font-family: "Georgia", "Times New Roman", serif;">
</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Poppy seeds/खस्खासो -100 gm</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Withania somnifera/अश्वगंधा -50 gm</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">White or black sesame seed (काळो तीळू )-25 gm </span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Small Caltrops/नेगीळ मुल्ळू -25 gm</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Cumin seeds/जीरा -10 gm</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">दगड फुल / Black stone Flower -4 gm</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Cinnamon (दालचीन)-5 gm</span><br />
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<a href="http://4.bp.blogspot.com/-ome3cysYAvw/TzzxkseTt_I/AAAAAAAAAzI/0Txd7JJEcFQ/s1600/IMG_7527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://4.bp.blogspot.com/-ome3cysYAvw/TzzxkseTt_I/AAAAAAAAAzI/0Txd7JJEcFQ/s320/IMG_7527.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Cinnamon leaves (पतरी )-10 gm</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Nutmeg (जैफ्हला )-1/2</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">मायफळ /Oak gall-(I</span><span style="font-family: "Georgia", "Times New Roman", serif;">n picture it is looks big in size, but it is small (the diameter will bearound 5 cm))</span></div>
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<span style="font-family: "Georgia", "Times New Roman", serif;"> </span><span style="font-family: "Georgia", "Times New Roman", serif;">
</span><i><span style="font-family: "Georgia", "Times New Roman", serif;">Malacca bean</span></i><span style="font-family: "Georgia", "Times New Roman", serif;"> / </span><a href="http://ccrhindia.org/magzin/L4.htm" target="_blank"><span style="font-family: "Georgia", "Times New Roman", serif;">गजगो </span></a><span style="font-family: "Georgia", "Times New Roman", serif;">:
2 (Shelled) </span><b><span style="font-family: "Georgia", "Times New Roman", serif;">Kannada</span></b><span style="font-family: "Georgia", "Times New Roman", serif;">: </span><i><span style="font-family: "Georgia", "Times New Roman", serif;">Gajagakayi,</span></i><b><i><span style="font-family: "Georgia", "Times New Roman", serif;"> </span></i><span style="font-family: "Georgia", "Times New Roman", serif;">Hindi</span></b><span style="font-family: "Georgia", "Times New Roman", serif;">: </span><i><span style="font-family: "Georgia", "Times New Roman", serif;">Kanja, Karanju,</span></i><span style="font-family: "Georgia", "Times New Roman", serif;">
</span><b><span style="font-family: "Georgia", "Times New Roman", serif;">English</span></b><span style="font-family: "Georgia", "Times New Roman", serif;"> :</span><i><span style="font-family: "Georgia", "Times New Roman", serif;"> Fever nut, Bonduc nut, Physic nut.</span></i><b><span style="font-family: "Georgia", "Times New Roman", serif;">Marathi</span></b><span style="font-family: "Georgia", "Times New Roman", serif;">: </span><i><span style="font-family: "Georgia", "Times New Roman", serif;">Gajaga, Sagargoto.</span></i><span style="font-family: "Georgia", "Times New Roman", serif;">
</span><i><span style="font-family: "Georgia", "Times New Roman", serif;"> </span></i><br />
<i><span style="font-family: "Georgia", "Times New Roman", serif;">(Childern use this to play as well ).</span></i><span style="font-family: "Georgia", "Times New Roman", serif;">
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<span style="font-family: "Georgia", "Times New Roman", serif;">Katkurvani - small piece of 5 cm</span><br />
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<i><span style="font-family: "Georgia", "Times New Roman", serif;">Markadani पाला [ no suitable english translation found ]- small piece o f 5 cm</span></i></div>
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<i><span style="font-family: "Georgia", "Times New Roman", serif;">Chalbija-२ [</span></i><span style="font-family: "Georgia", "Times New Roman", serif;">
</span><i><span style="font-family: "Georgia", "Times New Roman", serif;">no suitable english translation found ]</span></i><span style="font-family: "Georgia", "Times New Roman", serif;">
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<span style="font-family: "Georgia", "Times New Roman", serif;">य्येकांनदा /Sweet Flag-1 piece of 5 cm, Hindi </span><span style="font-family: "Georgia", "Times New Roman", serif;">-Bach, Gorabach, Kannada-</span><b><span style="font-size: 12pt;"><span style="font-family: "Georgia", "Times New Roman", serif;">: </span></span></b><span style="font-family: "Georgia", "Times New Roman", serif;">Baje,Bajegda</span></div>
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<span style="font-family: "Georgia", "Times New Roman", serif;">Maakar miri-4-5(which resembles like pepper will a small stick on it) .</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Fennel seed/बडीसेप -10gm</span></div>
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<span style="font-family: "Georgia", "Times New Roman", serif;">Ajwain/वोव्य्नेन - 5 gm</span></div>
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<span style="font-family: "Georgia", "Times New Roman", serif;">Black cummin/शाही जीरा -3gm</span></div>
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<span style="font-family: "Georgia", "Times New Roman", serif;">Star arise / Nakshatra-1</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">गोड्कास्था / licorice -1 piece of 5 cm</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Dinka/ edible gum -10</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Ipli -4 (In picture it is looks big in size, but it is small (around 5 cm))</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">You can get most of the above spices in a tradional indian spice shops. </span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Dry all these spices in sun light for two days so that any residual moisture evaporates.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Crush some of the hard spices into pieces and grind them all into fine powder.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<b><i><span style="font-family: "Georgia", "Times New Roman", serif;">Hatvan Preparation:</span></i></b></div>
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<span style="font-family: "Georgia", "Times New Roman", serif;">Take 4 glasses of </span><span style="font-family: "Georgia", "Times New Roman", serif;">coconut</span><span style="font-family: "Georgia", "Times New Roman", serif;"> milk in a kadayi (Heavy bottomed pan ).</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Add 2 cups of jaggery. Keep the flame on medium settings and go on stirring till it gets into thick viscous form.</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Hatvan is ready. Once the mixture cools down, store it in a vessel . </span><span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">To store it for long times (years down the line), refrigerate teh same in deep freezer.</span><span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
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<!-- end of Flipkart Search Bar -->Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com1tag:blogger.com,1999:blog-3472877660640215595.post-22678382123581076722012-02-18T03:46:00.002-08:002015-04-01T02:47:35.590-07:00Karate Sassam [Roasted Bitter gourd curry]
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<span style="font-size: large;"><span style="font-family: "Georgia", "Times New Roman", serif;"><strong><em>Karate</em></strong> stands for bitter gourd in Konkani language and sassam stands for curry made form coconut and mustard seeds. The good part about Karate sassam is that the vegetable does not taste bitter at all, due to use of ghee.</span></span></div>
<span id="goog_285973016"><span style="font-family: "Georgia", "Times New Roman", serif;"><u><br /></u></span></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><strong><u>Ingredients:</u></strong></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Bitter gourd/ karate-1</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Mustard seeds (सास्सम)-2 tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Ghee or Cocunut oil (Ghee is strongly recommended) -3 tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Red chili-1</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">green chili-3</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Shredded coconut-1 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Salt -As per taste</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Tamarind piece -3 cm or tamarind extract-1 tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Water-1/4 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><strong><u>Preparation:</u></strong></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><em><strong>Green chili masala:</strong></em> Grind shredded coconut,green chili, tamarind piece using little water.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvP8_crnbWDaHO8yORiD8ew2MmeBP0Q73Cx1Ty1hHjK5gsOZ4ZqViDGH4ECTaDbpsVUa5bPOkm-SxOq-CUSt01qvg9EUD1Y8BnhD7tQfk9XiHFTd9a7L2Hpn76DNeE6KX8m9H5N0lT6DI/s1600/IMG_7853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvP8_crnbWDaHO8yORiD8ew2MmeBP0Q73Cx1Ty1hHjK5gsOZ4ZqViDGH4ECTaDbpsVUa5bPOkm-SxOq-CUSt01qvg9EUD1Y8BnhD7tQfk9XiHFTd9a7L2Hpn76DNeE6KX8m9H5N0lT6DI/s320/IMG_7853.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Cut bitter gourd in to small fine pieces and wash with salted water.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Take a small frying pan/kadayi. For seasoning, put mustered seeds in oil, and once they start sputtering add red chili .</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Then add bitter gourd and roast till it turns to dark brown color in medium flame for about 15 min.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3m4nLdlCgRfua_aQNz1t8yvJV_OjYqppSU8ixJ3_FWMXFFb4o-vsF1F-YOWq9qG2jYm9Pq0PugJgSj4CnEoKnpYAdrkVlV8hIOmuGyDTkU7W0qmdWuur7_Z66DdQoAW1ofii_4tACNtI/s1600/IMG_7851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3m4nLdlCgRfua_aQNz1t8yvJV_OjYqppSU8ixJ3_FWMXFFb4o-vsF1F-YOWq9qG2jYm9Pq0PugJgSj4CnEoKnpYAdrkVlV8hIOmuGyDTkU7W0qmdWuur7_Z66DdQoAW1ofii_4tACNtI/s320/IMG_7851.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Take green chili masala in a container / vessel and add the above fried bitter gourd .</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Now add water and salt as required.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Curry is ready to be served!!!</span><br />
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<br /></div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-63004973683567905202012-02-18T03:28:00.003-08:002012-02-18T03:28:52.935-08:00Tikshe Phovu (Spicy Flat Rice)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwblwKvRiBI-V7Ny2K-ySyI30XY8RPVCFvik0KPFznT4mbBRSWe90Et7duF2i1z-maFBPCkeyyxMpkhbm_k-VpwYrDaAWbAF9X8MXx4bINpjjDiVjAGTlFRQOwZ7bexOTAQGz4lHuT8eM/s1600/IMG_7844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwblwKvRiBI-V7Ny2K-ySyI30XY8RPVCFvik0KPFznT4mbBRSWe90Et7duF2i1z-maFBPCkeyyxMpkhbm_k-VpwYrDaAWbAF9X8MXx4bINpjjDiVjAGTlFRQOwZ7bexOTAQGz4lHuT8eM/s320/IMG_7844.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">"</span></span><b><i><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">Tikshe</span></span></i></b><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">" means spicy in Konkani language and "</span></span><b><i><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">phovu</span></span></i></b><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">" means flattened rice. The spicy flattened rice is usually had as breakfast or evening snack and is a good combination with upma.</span></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">It is very easy to prepare. I assume that you have the </span></span><a href="http://www.blogger.com/blogger.g?blogID=3472877660640215595#editor/target=post;postID=5056273138246299746" target="_blank"><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">phova</span></span></a><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;"> masala ready as well. </span></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<b><span style="font-family: "Georgia", "Times New Roman", serif;">Ingredients:</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Thin Flattened rice (पात्तळ फोवू )-2 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Shredded coconut - half</span><span><span style="font-family: "Georgia", "Times New Roman", serif;"> </span></span><span style="font-family: "Georgia", "Times New Roman", serif;">-cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Jaggery -half cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Salt -As per taste</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Phova masala -3 tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<b><span style="font-family: "Georgia", "Times New Roman", serif;">Method:</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Take shredded coconut,jaggery , phova masala in a container, and mix it throughly .</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Add salt as per taste.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">While serving add flattened rice .</span><span id="goog_149649002"><span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Tikshe phova is ready.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Take 10 in for preparation.</span><br />
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<br /></div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-50562731382462997462012-02-18T03:24:00.003-08:002012-02-18T03:24:54.933-08:00Phova Masala Powder(Phova pitto/Flattened rice mixture powder)<div dir="ltr" style="text-align: left;" trbidi="on">
<span id="goog_144290791"><span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJ-P3fqxQU-MMb_eJCYGtVgg44rdiksOYALaI9aOUtT9N08lQNJn4O83LxRVFNHow-jDtLTC4_AExI46IFbc99oax9o04rlsVb-txpLYZYwFnKk_hNia1RdN44roBajSOUJumC4QwI5s/s1600/IMG_7824.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJ-P3fqxQU-MMb_eJCYGtVgg44rdiksOYALaI9aOUtT9N08lQNJn4O83LxRVFNHow-jDtLTC4_AExI46IFbc99oax9o04rlsVb-txpLYZYwFnKk_hNia1RdN44roBajSOUJumC4QwI5s/s320/IMG_7824.JPG" width="320" /></a><span style="font-size: large;"><b><span style="font-family: "Georgia", "Times New Roman", serif;">Phova Masala</span></b><span style="font-family: "Georgia", "Times New Roman", serif;"> is very handy masala, which can be mixed with flattened rice [</span><i><span style="font-family: "Georgia", "Times New Roman", serif;">phovu</span></i><span style="font-family: "Georgia", "Times New Roman", serif;">] and puffed rice [</span><i><span style="font-family: "Georgia", "Times New Roman", serif;">Churmuro or mandakki</span></i><span style="font-family: "Georgia", "Times New Roman", serif;">]. The masala is readily available in Uttar Kannada district areas like Kumta and Honnavar. My mother-in-law generally prepares and stores this masala once in 6 months. I thought of writing about it in my blog as it is very useful for preparing </span><i><span style="font-family: "Georgia", "Times New Roman", serif;">time-pass</span></i><span style="font-family: "Georgia", "Times New Roman", serif;"> food items and curries as well. You can store it for long time (6 months - 2 years), if u keep it in a dry place.</span></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<b><span style="font-family: "Georgia", "Times New Roman", serif;">Ingredients: </span></b><span style="font-family: "Georgia", "Times New Roman", serif;"><b>For 1 cup of powder (~250 gms)</b></span>
<b><span style="font-family: "Georgia", "Times New Roman", serif;">:</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Coriander [कोथांबरी ] seed-2 cup</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Cumin [जीरे ]seed-1/2 cup</span><br />
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<a href="http://1.bp.blogspot.com/-60ld7ZxAw9o/TzIR6TfIzzI/AAAAAAAAAts/Qal7BC6IKlE/s1600/IMG_7533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://1.bp.blogspot.com/-60ld7ZxAw9o/TzIR6TfIzzI/AAAAAAAAAts/Qal7BC6IKlE/s320/IMG_7533.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Fennel seed [बडीशेप]-1/4 cup</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Clove [लवंग] -5 -6</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Cinnamon [दालचीन] -5-6 </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUxNSSw9FTodUyETIBXSKqS3tmHeXQ2mMw_92UfKOduqcPVP4niY6V9aIKYLsg8tEd8wO53K3wA5lpTzh-rzXac0z-Aqd4wQTDpi-D_QHR0keZDlKnQL3Mm-unhRgggn5mHMwkRD8wvE/s1600/IMG_7527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUxNSSw9FTodUyETIBXSKqS3tmHeXQ2mMw_92UfKOduqcPVP4niY6V9aIKYLsg8tEd8wO53K3wA5lpTzh-rzXac0z-Aqd4wQTDpi-D_QHR0keZDlKnQL3Mm-unhRgggn5mHMwkRD8wvE/s320/IMG_7527.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<div style="text-align: left;">
<span style="font-family: "Georgia", "Times New Roman", serif;">Nutmeg-1(जाय फळा in kannada ಜೈಕಾಯಿ )</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcYdLNOuIQOnCoiU8qEKG3hxHpQVDScpqz9omRtj34jSIgFNWzopKfiK3K5uq0a8KwcnnO2-vl9rmsvRfyBdLSCagxPqqzJzHL2zGpzB5TeMMUPs7GRLRfVJA1KRHzfBFbvRvPTvv4mM/s1600/IMG_7544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcYdLNOuIQOnCoiU8qEKG3hxHpQVDScpqz9omRtj34jSIgFNWzopKfiK3K5uq0a8KwcnnO2-vl9rmsvRfyBdLSCagxPqqzJzHL2zGpzB5TeMMUPs7GRLRfVJA1KRHzfBFbvRvPTvv4mM/s320/IMG_7544.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><b></b></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Red Chili powder- Half cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Turmeric powder-1 tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><b>Preparation Method: </b></span>
<span style="font-family: "Georgia", "Times New Roman", serif;"></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><b><br /></b></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Keep Coriander seed,Cumin seed,Fennel seed,Clove,Cinnamon and Nutmeg in sun light for 2 days, so that all moisture is removed. If you can't use sunlight, you can roast them on light flame as well for 5 minutes. Obviously, masala powder prepared with sun-baked spices does taste better that roasted one. </span><br />
<br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Mix all the above mentioned spices and grind them to fine powder. </span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Use a cotton cloth sieve </span>
<span style="font-family: "Georgia", "Times New Roman", serif;">(In Konkani: वस्त्रा गाळणे) to </span><span style="font-family: "Georgia", "Times New Roman", serif;">separate fine powder from spice mixture residue.</span><span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Allow the powder to cool down in a flat plate and then store it in air-tight container, waay form moisture. </span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Phova masala is ready to be used.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">.</span><br />
<br />
<br />
<br /></div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com3tag:blogger.com,1999:blog-3472877660640215595.post-73385440894454771872012-02-18T03:24:00.002-08:002015-04-01T02:48:59.550-07:00Kabba Rossa Aappe (Sugarcane juice appams)>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4LgogsV_8ao5KpuVahvV7EcCw6OszW1pWDg4cX1SvHZuMGYB9uygboXzeN2bh-oqSaV7-S8iYrl8VEPBhpkEr6zFYjvVXO07Fl5NV2985RdQTpTXvHq0ajh6Ls74xAcRFQQsdh3ST3Y/s1600/IMG_7822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4LgogsV_8ao5KpuVahvV7EcCw6OszW1pWDg4cX1SvHZuMGYB9uygboXzeN2bh-oqSaV7-S8iYrl8VEPBhpkEr6zFYjvVXO07Fl5NV2985RdQTpTXvHq0ajh6Ls74xAcRFQQsdh3ST3Y/s320/IMG_7822.JPG" width="320" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">Aappes are a traditional recipe of south India and made of shredded rice. In Konkani </span></span><strong><em><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">Kabbu</span></span></em></strong><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;"> means </span></span><em><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">sugarcane</span></span></em><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;"> and </span></span><strong><em><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">rossue</span></span></em></strong><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;"> means </span></span><em><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">juice</span></span></em><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">, so these aapes are made with sugarcane juice to sweeten them. My mother in- law told me that there are two types of sugar cane: one which is used for raw-sugar preparation, then other one is for </span></span><a href="http://en.wikipedia.org/wiki/Jaggery" target="_blank"><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">jaggery</span></span></a><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;"> preparation.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">I have used the juice which we get in the city. The aappe made with this cane juice are light brown, while those made from jaggery cane are dark brown and taste better. </span></span></div>
<div style="text-align: justify;">
<span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">Aappe preparation also requires a special pan [as shown below], which can be obtained in traditional Indian metal- shop</span></span></div>
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<a href="http://1.bp.blogspot.com/-2S6HQhOHUco/TzJQwoXULVI/AAAAAAAAAu8/5eECg0vbk14/s1600/IMG_7816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="http://1.bp.blogspot.com/-2S6HQhOHUco/TzJQwoXULVI/AAAAAAAAAu8/5eECg0vbk14/s320/IMG_7816.JPG" width="320" /></a></div>
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<span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: large;">Aappes requires overnight preparation time.</span></span></div>
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<b><span style="font-family: "Georgia", "Times New Roman", serif;">Ingredients:</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Rice -One and half cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Shredded coconut-1 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Sugarcane juice - 2 cups</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Jaggery -1 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Flattened rice [फोवू ]-1/4 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Salt-1 tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Cardamom pods -2</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Cashew nut or ground nut (Ground nut should be soaked for 1 hr before adding ) : 5- 6 pieces</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<b><span style="font-family: "Georgia", "Times New Roman", serif;">Method:</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">A day before baking aappes:</span><br />
<div>
<b><span style="font-family: "Georgia", "Times New Roman", serif;">
</span></b></div>
<span style="font-family: "Georgia", "Times New Roman", serif;">Soak rice in 1 <span style="font-size: xx-small;">1/4</span> cup sugarcane juice for about 3 to 4 hrs.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Soak <em>flattened rice</em> in </span><span style="font-family: "Georgia", "Times New Roman", serif;"><span style="font-size: x-small;">1/4</span></span><span style="font-family: "Georgia", "Times New Roman", serif;"> cup sugarcane juice for about 1 hr before grinding. </span><br />
<div>
<b><span style="font-family: "Georgia", "Times New Roman", serif;">
</span></b></div>
<span style="font-family: "Georgia", "Times New Roman", serif;">Grind rice along with remaining sugar-cane juice, shredded coconut, jaggery, cardamom pods and flattened rice to form the batter. Grind till the batter turns to coarse consistency like <a href="http://en.wikipedia.org/wiki/Semolina" target="_blank">semolina/rava/sooji</a>. Don't grind it too fine, otherwise you will find it difficult while baking it in the aappe pan (tavo).</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><strong><em>Next day:</em></strong></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Add salt and cashew nut or ground nut in the batter, then mix it throughly .</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Heat aappe tava to medium hot.</span><br />
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<br /></div>
<span style="font-family: "Georgia", "Times New Roman", serif;">Then take small quantity at a time and put it in tava on a low flame.</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">If u find the one side of it is cooked turn to other side.</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Appe is ready to serve along with ghee or chutney.</span><br />
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<br /></div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com1tag:blogger.com,1999:blog-3472877660640215595.post-61954204486507562462012-02-16T07:32:00.000-08:002015-04-01T02:49:33.834-07:00Chutney Pitto / Podi
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">In Konkani
, </span><strong><em><span style="font-family: "Georgia", "Times New Roman", serif;">pitto</span></em></strong><span style="font-family: "Georgia", "Times New Roman", serif;"> means powder. This powder is prepared out of dried coconut with spices added in, so that shelf life is long. This is a good spicy compliment with idli, dosas and pancakes.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<strong><u><span style="font-family: "Georgia", "Times New Roman", serif;">Ingredients:</span></u></strong><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Shredded coconut or desiccated coconut-1 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Tamarind piece of 5 cm</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Curry leaves-2 skits</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Fried gram-1/2 cup roasted and grinded into fine powder.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Ground nut-1/2 cup roasted, peeled and grinded into powder.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Red chilli powder-1/2 cup or as per spice tolerance</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><a href="http://en.wikipedia.org/wiki/Asafoetida" target="_blank">Asofoetida</a>/hing- 1 cm</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Cumin-1 tsp roasted</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Sesame -2 tsp
roasted
</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><strong><u>Method:</u></strong></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Take heavy bottomed pan ( kadayi ). In it, fry shredded coconut,tamarind and curry leaves till they turn to golden brown color.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Grind the above mixture in a mixer/grinder. Half way through (~ 10-15 seconds later), add, </span>
<span style="font-family: "Georgia", "Times New Roman", serif;"><a href="http://en.wikipedia.org/wiki/Asafoetida" target="_blank">Asofoetida</a></span><span style="font-family: "Georgia", "Times New Roman", serif;">, cumin and sesame and continue with the grinding. </span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Finally add fried gram powder, ground nut powder and red chili powder to the mixture.</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Chutney pitto is ready to be serve with steaming hot idlis.</span><br />
<br />
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<br /></div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-57567469865240637332012-02-16T07:23:00.000-08:002015-04-01T02:50:02.496-07:00Dudh Miri / Pepper Milk [ Lactation drink]
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<span style="font-family: "Georgia", "Times New Roman", serif;"><b>Dudh Miri (Pepper Milk)</b></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">In Konkani <i><b>Dudh</b></i> means milk and <i><b>miri</b></i> is black pepper.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">This is drink mainly given during postpartum period for mother [ aka Balanti] (Mainly on 5th day). It has been traditional belief that if mother drinks <i>dudh miri</i>, the lactation efficiency improves. </span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">For 1 glass of Dudh miri you need:</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<b><span style="font-family: "Georgia", "Times New Roman", serif;">Ingredients:</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Pepper-1/2 tsp(Miryakana)</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Turmaric finger-5 cm or Turmeric powder : </span><span style="font-size: small;"><span style="font-family: "Georgia", "Times New Roman", serif;">half</span></span><span style="font-family: "Georgia", "Times New Roman", serif;"> tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Clove-1</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Cardamom -1 pod</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Nutmeg, shelled -as small as mustered seeds</span><br />
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<span id="goog_1117707150"><span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><span style="font-family: "Georgia", "Times New Roman", serif;">
</span></span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Ghee (clarified butter)- 2 tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Ghud / Jaggery -2 tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Milk / Dudh- 1 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br /></span><br />
<b><span style="font-family: "Georgia", "Times New Roman", serif;">Method:</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Roast pepper, nutmeg, cardamom, turmeric in ghee.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Grind the roasted spice mixture in a grinder / mixer along with milk.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Add jaggery to milk and bring it to boil. Dudh miri is ready.</span><br />
<br /></div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com1tag:blogger.com,1999:blog-3472877660640215595.post-21904544479181480202012-01-30T07:01:00.000-08:002012-08-29T02:00:47.254-07:00Radish Salad (Mullangi Kosambari)<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="font-family: Georgia,"Times New Roman",serif;">
Eating raw veggies are considered to be very good for health. "<i><b>Kosambaris</b></i>" or wet salads are one in which raw vegetable are used. I initially hated eating radish in curries due to the smell, but this is some-what obviated in kosambari form. My Aayi prepares this by grating radish , while my mother in-law uses small pieces of radish. Either way will work fine. It will take around 30 min for preparation.Can serve for 4.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<u><b>Ingredients</b>:</u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><i>Radish-4</i></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><i>Onion-3</i></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><i>Shredded coconut-1/2 cup</i></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><i>Coriander leaves-4</i></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><i>Salt- As per taste</i></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><i>Curd-1/2 cup</i></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><i>Green chili-2</i></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<u><b>Method:</b></u></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
Cut or grate radish, coriander, green chillies and onion</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
If you don't like the smell of radish, rub the radish with salt then wash it .</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Take the grated veggie mixture in a container, then add curd and salt as per taste.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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<div style="font-family: Georgia,"Times New Roman",serif;">
Mullangi Kosambari is ready to serve.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-63937430450194867572012-01-30T06:55:00.000-08:002012-01-30T06:55:20.554-08:00Sheppu Idli / Dill leaves Idli (Sebesgi soppu idli in kannada)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx07yqPB0BEpFMPquXyukhF1XOzLVQHVjwrOkIMqhKz5hm7MQxjzDCRH5x6lJ4pBoHnemQgxAvJ6f4iCX6CYbLHQKM4IF9i0TZIhkQt0tA4x42mBFrfdcM7uw5BnfBoSUbuoo__xlWOos/s1600/IMG_7784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx07yqPB0BEpFMPquXyukhF1XOzLVQHVjwrOkIMqhKz5hm7MQxjzDCRH5x6lJ4pBoHnemQgxAvJ6f4iCX6CYbLHQKM4IF9i0TZIhkQt0tA4x42mBFrfdcM7uw5BnfBoSUbuoo__xlWOos/s320/IMG_7784.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> My favorite.. from childhood.My Aayi (Mother) use to prepare this once in 15 days.She used to tell us that eating dill leaves is very good for health.Some people who dislike the taste of sheppu in morning can have it for evening snack. It will take around 30 min for preparation .Can serve for 4</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></div><div style="font-family: Georgia,"Times New Roman",serif;">Sheppu or Dill leaves - 40 leaves (~200 gms)</div><div style="font-family: Georgia,"Times New Roman",serif;">Shredded coconut-1 cup</div><div style="font-family: Georgia,"Times New Roman",serif;">Sooji rava or idli rava -1/2 cup</div><div style="font-family: Georgia,"Times New Roman",serif;">Jaggery-1 cup</div><div style="font-family: Georgia,"Times New Roman",serif;">Water-As required</div><div style="font-family: Georgia,"Times New Roman",serif;">Salt-1/4 tsp</div><div style="font-family: Georgia,"Times New Roman",serif;">Ghee-1/2 tsp</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Method:</b></div><div style="font-family: Georgia,"Times New Roman",serif;">Clean Dill, separate the stem from leaves.</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk420c1osIBrIOZ0BxqHhTjOzKllWIRyjQVZ-V2CwJAfvWuzG7erPuAmRzmZTyd4e1dlvWMcsJT-z1I0yxwxADxuzVdgqh68e0zTX1fhoD38-bdoPetklBEUxMiJJ_up4nY9vKkjjhlHs/s1600/IMG_7774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk420c1osIBrIOZ0BxqHhTjOzKllWIRyjQVZ-V2CwJAfvWuzG7erPuAmRzmZTyd4e1dlvWMcsJT-z1I0yxwxADxuzVdgqh68e0zTX1fhoD38-bdoPetklBEUxMiJJ_up4nY9vKkjjhlHs/s320/IMG_7774.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><span id="goog_1519726054"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;">Cut dill leaves in to small pieces.</div><div style="font-family: Georgia,"Times New Roman",serif;">Grind Dill leaves, jaggery, shredded coconut will little water.</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tHw8G4YIXNTCQjJYicyyxzS05n6yCfVtcu_KdSWmthNNNnfM2_6_g4blf-swkLCaCRinCW08cDsBS5JDv3zobwWikYKXR5l2Vr9SM6l8BrICTlsRxv_JYmnZGIdBPcdl3u1MjUCqSzY/s1600/IMG_7779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tHw8G4YIXNTCQjJYicyyxzS05n6yCfVtcu_KdSWmthNNNnfM2_6_g4blf-swkLCaCRinCW08cDsBS5JDv3zobwWikYKXR5l2Vr9SM6l8BrICTlsRxv_JYmnZGIdBPcdl3u1MjUCqSzY/s320/IMG_7779.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Add rava to form a batter.</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnC2McCaVOLngPberV_yj9sLl9iQ74U-A58qDeu4CWTqYrwEb4yZt_bwgOz4WWbnSvYpgamp77P0YKZAUaIK6YV9XWFTRXJ9UGPFGOuR-FaT719yiIBZOKwaRRMsJAvFyyGkaanCF_kGE/s1600/IMG_7781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnC2McCaVOLngPberV_yj9sLl9iQ74U-A58qDeu4CWTqYrwEb4yZt_bwgOz4WWbnSvYpgamp77P0YKZAUaIK6YV9XWFTRXJ9UGPFGOuR-FaT719yiIBZOKwaRRMsJAvFyyGkaanCF_kGE/s320/IMG_7781.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Take Pressure cooker container, grease it with ghee. Pour the batter in to container.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;">Now place the container in a pressure cooker .Don't put pressure regulator (aka सिटी ).</div><div style="font-family: Georgia,"Times New Roman",serif;">Place it for 20 min.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Sheppu Idli is ready to serve.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div></div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-89308961866924670872012-01-22T05:55:00.000-08:002012-01-22T05:56:26.840-08:00Curry leaf stick<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tb_ilmaYvnY/Twh9oG-2KjI/AAAAAAAAAgI/VEyZjy8_QY4/s1600/IMG_7010-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-tb_ilmaYvnY/Twh9oG-2KjI/AAAAAAAAAgI/VEyZjy8_QY4/s320/IMG_7010-1.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia", "Times New Roman", serif;">Curry leaf sticks are very useful for building baskets or any place in cooking where "stitching" is needed.</span> </div></div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-7231227770011083972012-01-22T05:52:00.000-08:002015-04-01T02:50:55.214-07:00Aaliv or Garden cress seed ladoo
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Q7i3ZqHNeeAAR-2CG7JDp9f-p65Jl6LhGoNFqdY70AIJtym3z0dSUjgwBD-ONPGnBYiIIXDv7dmjfkVKgqmqr7NODsp2dmLc6icR5V2R7QVrtxH96TBYERfF05ptgqc5m5OxAUwYg68/s1600/IMG_7735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Q7i3ZqHNeeAAR-2CG7JDp9f-p65Jl6LhGoNFqdY70AIJtym3z0dSUjgwBD-ONPGnBYiIIXDv7dmjfkVKgqmqr7NODsp2dmLc6icR5V2R7QVrtxH96TBYERfF05ptgqc5m5OxAUwYg68/s320/IMG_7735.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Aaliv or garden cress seed ladoo are very nutritious. These ladoos are mainly given to post-natal women to strengthen their bones and help regain the energy. Aaliv seeds are red in color as small as sesame .</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
<b><span style="font-family: "Georgia", "Times New Roman", serif;">Ingredients:</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Aaliv / garden cress seeds-1 cup</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-sbnu8YSoGSATptyPfSM6yy5PBAsru3NeuLQoKJgtkuu9mrfmBfc83lRdcAzN_ou9bS2G3g5rFx4QAjKbGkEuUUpqRwlwz1p_u20e9VWCtka2d7Gf44wALeKds_OA2nW57HfStptrMQ/s1600/IMG_7615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-sbnu8YSoGSATptyPfSM6yy5PBAsru3NeuLQoKJgtkuu9mrfmBfc83lRdcAzN_ou9bS2G3g5rFx4QAjKbGkEuUUpqRwlwz1p_u20e9VWCtka2d7Gf44wALeKds_OA2nW57HfStptrMQ/s320/IMG_7615.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Solid jaggery -3 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Coconut water -1 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Shredded coconut- 1 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Ghee-2 tsp</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
<b><span style="font-family: "Georgia", "Times New Roman", serif;">Method:</span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Soak aaliv seeds in coconut water for about 4 hr.</span><b><span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><span style="font-family: "Georgia", "Times New Roman", serif;"> </span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
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<a href="http://3.bp.blogspot.com/-gU6zDLRSb6A/TxRZ9LRG5LI/AAAAAAAAAnI/8FLixhOEVAw/s1600/IMG_7662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-gU6zDLRSb6A/TxRZ9LRG5LI/AAAAAAAAAnI/8FLixhOEVAw/s320/IMG_7662.JPG" width="320" /></a></div>
<span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Take ghee in a heavy bottomed pan, add jaggery to it and keep it on medium flame. When the jaggery starts melting, add aaliv seeds and stir continuously.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">When it mixes up well, add shredded coconut and keep on heating on a medium flame.</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">When you find it is thick enough, with some viscosity left, turn off the flame and allow the mixture to cool down .</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Take a small quantity of the mixture and form ladoo out of it using your palm.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Aaliv ladoos are ready to serve.</span><br />
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<!-- end of Flipkart Search Bar -->Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-71046950523620796352012-01-22T03:56:00.000-08:002012-02-02T21:01:59.356-08:00Carrot / Gajar Halva<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nhRXRRiehaE/TxaZ6bbZ-ZI/AAAAAAAAAns/din4NRETaRY/s1600/IMG_7653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://3.bp.blogspot.com/-nhRXRRiehaE/TxaZ6bbZ-ZI/AAAAAAAAAns/din4NRETaRY/s320/IMG_7653.JPG" width="320" /></a></div><b><br />
</b><br />
<b>Ingredients:</b><br />
<div style="text-align: left;">Carrot (गाजर)-10</div>Milk-1 cup<br />
Sugar-2 cup<br />
Condensed milk (e.g. Nestle Milkmaid) -1 cup<br />
Cashew nut-10 cut into pieces<br />
Raisins-10<br />
Peeled Almond-10 (Tip: steam the almonds or soak the in water so that peeling is easy)<br />
Saffron threads: 5-6<br />
<b>Method:</b><br />
Peel and grate the carrots.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SQPDFnf8DZo/TxaaNRqdc7I/AAAAAAAAAn0/15FDzaYREcg/s1600/IMG_7627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="http://4.bp.blogspot.com/-SQPDFnf8DZo/TxaaNRqdc7I/AAAAAAAAAn0/15FDzaYREcg/s320/IMG_7627.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJSrXCnT2YWa_8pY1-s2U3tgwPDoVXJXI6XrOXYcbJoo-bmE2JVom-JiX_Sx-lQRnjMxej4S0H-DQ73EN-zFy3GarlqYLVW-NrZZXnftpScbPATHdux3vVX3OkcfzvCDJzsCxMFq1Xy8/s1600/IMG_7628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJSrXCnT2YWa_8pY1-s2U3tgwPDoVXJXI6XrOXYcbJoo-bmE2JVom-JiX_Sx-lQRnjMxej4S0H-DQ73EN-zFy3GarlqYLVW-NrZZXnftpScbPATHdux3vVX3OkcfzvCDJzsCxMFq1Xy8/s320/IMG_7628.JPG" width="320" /></a></div><br />
Add milk, cashews ,raisins, almond to the grated carrot and cook it with milk by placing it in pressure cooker for about 15 min(1 siti).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIwmZQfxSpuoRrB9izXCDmGRFSumtm_4FnUq1AX5hwK2u_4tYSWjtLg8NwL9v78QP-RMkIPCoEum_4a1rVKMM2C8b5zkGpAqXAKUmZM2Xads5hpcwIiVks6jckN0nBY6YG9wjsgiyQnE/s1600/IMG_7636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIwmZQfxSpuoRrB9izXCDmGRFSumtm_4FnUq1AX5hwK2u_4tYSWjtLg8NwL9v78QP-RMkIPCoEum_4a1rVKMM2C8b5zkGpAqXAKUmZM2Xads5hpcwIiVks6jckN0nBY6YG9wjsgiyQnE/s320/IMG_7636.JPG" width="320" /></a></div><br />
Take a heavy bottomed pan, add pressure cooked carrot mixture, sugar, Condensed milk, Saffron threads in it and keep it on low-medium flame. Stir it once .Allow it to cook for about 15 min .<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MeEC37ePxjU/TxabIOskFjI/AAAAAAAAAoM/nXDknBCGPXA/s1600/IMG_7647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://2.bp.blogspot.com/-MeEC37ePxjU/TxabIOskFjI/AAAAAAAAAoM/nXDknBCGPXA/s320/IMG_7647.JPG" width="320" /></a></div><br />
Carrot halva is ready to serve.<br />
<br />
</div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-32271504351213371132012-01-22T03:47:00.000-08:002012-01-22T03:47:34.536-08:00Kohlrabi side-dish(Navilkona/Navil kosu Talasani)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpAQFJBgohMdE6bv-5CaCUNSRJhwPa-3z3iw6Yx1vCFDqE4igcowNilpZrHdenP94NSfkWDtyx90dZHl_w4FAchMcD0Ofv4JKFKZaj3fvtwX4zEW0occOyMikfjju1FRAxeCufdLf91I/s1600/IMG_7625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpAQFJBgohMdE6bv-5CaCUNSRJhwPa-3z3iw6Yx1vCFDqE4igcowNilpZrHdenP94NSfkWDtyx90dZHl_w4FAchMcD0Ofv4JKFKZaj3fvtwX4zEW0occOyMikfjju1FRAxeCufdLf91I/s320/IMG_7625.JPG" width="320" /></a></div><br />
Navil kosu is very good for health .In my child hood, I did not have much liking for it. Now that I have become health conscious, I have started consuming it.Here is the recipe in which navil kosa tastes good.<br />
<strong><u>Ingredients:</u></strong><br />
Kohlrabi/Navil kosu: 6-7<br />
Oil-3-4 tsp(ground nut or coconut)<br />
Mustard seeds - 2tsp<br />
Cumin seeds-1 tsp<br />
Red chilli powder - 3tsp (Depend on how much spicy you like)<br />
Water -1/2 cup<br />
<strong><u>Method:</u></strong><br />
Kohlrabi pealed and cut into pieces.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0_cIxB-5Lpk/TxaoTA1-ilI/AAAAAAAAAo0/ElNYoY8TeOQ/s1600/IMG_7617-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://2.bp.blogspot.com/-0_cIxB-5Lpk/TxaoTA1-ilI/AAAAAAAAAo0/ElNYoY8TeOQ/s320/IMG_7617-001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vDhNguyf5s0lGaQL9r5G-4dWWSwIdT14jyXToI58db9nGP9uXfM70OF0Po1LOMSv61s6Abtzj-jSavFmvvsCYq2bEfcOiogUksgWF1OqniRTHs2lpFH6hEh-dwGWNSr2jz-1Pbr2gXA/s1600/IMG_7618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vDhNguyf5s0lGaQL9r5G-4dWWSwIdT14jyXToI58db9nGP9uXfM70OF0Po1LOMSv61s6Abtzj-jSavFmvvsCYq2bEfcOiogUksgWF1OqniRTHs2lpFH6hEh-dwGWNSr2jz-1Pbr2gXA/s320/IMG_7618.JPG" width="240" /></a></div><br />
Take a heavy bottomed pan,put a seasoning of mustered and cumin in oil .<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdaupebWv_DChxqY9NQ_6LjFj7JZmVPIusMoykbKmuaVmr5cvkM87vO9GEW4EfY9Fza8kDzwlRgb34ZSDuUgENFGpwkgW-DaBIHae0fnVR9Hg1bv-QYjZOe_AfGfmIusKssEP0QsMPW0/s1600/IMG_7619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdaupebWv_DChxqY9NQ_6LjFj7JZmVPIusMoykbKmuaVmr5cvkM87vO9GEW4EfY9Fza8kDzwlRgb34ZSDuUgENFGpwkgW-DaBIHae0fnVR9Hg1bv-QYjZOe_AfGfmIusKssEP0QsMPW0/s320/IMG_7619.JPG" width="320" /></a></div><br />
Add red chill powder,kohlrabi,and water .<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp7SEB9YlIrS1mKVjSJ8wbEH2HNC0ubSfDCKHjHk_YrEYRb8YQlTfpr7MWaHxHY7DslbPB9DqP1YXDLBPXDLwmbjJRjlOfIm4H1geDAuPmcmKVjMii5dVMdrHffGoj1gYxqU7tmPK6a0/s1600/IMG_7621-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp7SEB9YlIrS1mKVjSJ8wbEH2HNC0ubSfDCKHjHk_YrEYRb8YQlTfpr7MWaHxHY7DslbPB9DqP1YXDLBPXDLwmbjJRjlOfIm4H1geDAuPmcmKVjMii5dVMdrHffGoj1gYxqU7tmPK6a0/s320/IMG_7621-001.JPG" width="320" /></a></div><br />
Close the lid.<br />
Cook it for 15-20 min on mediun flame till all water dries up and check whether kohlarbi is well sauteed.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezzEeErOKhPCAfIhphr0RsnL0G89VzKJ069kJWO4ppUNY6QQvbE86xr10obnQvKZ8NBcXQz_OjxIa0UOMuV3h7br91mXNWMu5L12mVpYncCaPxsEdwuaxoQ45hCmv1ZMeYNs_OsZjbUQ/s1600/IMG_7624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezzEeErOKhPCAfIhphr0RsnL0G89VzKJ069kJWO4ppUNY6QQvbE86xr10obnQvKZ8NBcXQz_OjxIa0UOMuV3h7br91mXNWMu5L12mVpYncCaPxsEdwuaxoQ45hCmv1ZMeYNs_OsZjbUQ/s320/IMG_7624.JPG" width="320" /></a></div><br />
Kohlarbi side-dish is ready to serve.<br />
<br />
<br />
<br />
</div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-23689566257759688112012-01-21T23:32:00.000-08:002012-01-21T23:32:08.596-08:00Mackerel Pot Curry or Bangdya Dhoddak<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrD93HLa20UR8HXgTpQV88r6W8NHhlTtBQ2PnoVB-zkOd7j23rFZbs7r-M1y7uC9QhOtdILHq5ZvHr_p3RMyYBuQMwBbMFgOXqoGmDPT0VzXD6RhsoyDiGX0Vcx71QnzyVKvPzj-4OJbY/s1600/IMG_7549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrD93HLa20UR8HXgTpQV88r6W8NHhlTtBQ2PnoVB-zkOd7j23rFZbs7r-M1y7uC9QhOtdILHq5ZvHr_p3RMyYBuQMwBbMFgOXqoGmDPT0VzXD6RhsoyDiGX0Vcx71QnzyVKvPzj-4OJbY/s320/IMG_7549.JPG" width="320" /></a></div><br />
Earlier before marriage, I used to hate veg dishes made using tepall (aka sichuan pepper). But ,when I ate dhoddaka, I started loving it. Dhoddak is basically a dry curry tradionally made in earthern pots and baked on woord fire. You can make dhoddak using isvon (queen fish), tarle (Sardinella aurita ). I have prepared using tarle since I could not find bangde. But the recipe is the same for all<br />
<br />
Ingredients:<br />
Fish-5<br />
Shredded coconut-1/2 cup<br />
Red chili-10-12<br />
Tamarind piece or exract-1tsp 5cm piece<br />
<div style="text-align: left;"><div style="text-align: left;">Kokum fruit dry skin-4 (Optional) (आम - सोल )</div></div><div style="text-align: left;"><a href="http://en.wikipedia.org/wiki/Sichuan_pepper" target="_blank">Sichuan pepper</a>(teppala/तेप्ला )-7 </div><div style="text-align: left;">Turmeric powder-1tsp</div><div style="text-align: left;">Turmeric leaves-3 (Optional)</div><div style="text-align: left;">Water -1 चूप<br />
</div><div style="text-align: left;"><b>Method:</b><br />
<b> </b>Be ready with cleaned and cut fish pieces.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rywBHVuFh6OSCy5C3go6w2hk_p_vG7kuODPHaGA42vt3fh10yxFn0TqYUErAwS4_dq-oinY1YKzvSPnVXwiI2ZPp6cETcPUfan_RY_WHAINfJDDd2brEqpkMSk_uEJ2WbrACHNAFckI/s1600/IMG_7114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rywBHVuFh6OSCy5C3go6w2hk_p_vG7kuODPHaGA42vt3fh10yxFn0TqYUErAwS4_dq-oinY1YKzvSPnVXwiI2ZPp6cETcPUfan_RY_WHAINfJDDd2brEqpkMSk_uEJ2WbrACHNAFckI/s320/IMG_7114.JPG" width="320" /></a></div></div><div style="text-align: left;">Grind shredded coconut,red chili,turmeric powder, tamarind using l/4 cup of water.</div><div style="text-align: left;"><div style="text-align: left;">When you are done with grinding<span> </span>, add sichuan pepper and kokum dry skin and grind once again.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dCyajZ4N8gI/Txk54JL7W4I/AAAAAAAAAps/Atg3r4dS7_4/s1600/IMG_7525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="http://4.bp.blogspot.com/-dCyajZ4N8gI/Txk54JL7W4I/AAAAAAAAAps/Atg3r4dS7_4/s320/IMG_7525.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Then add fish and turmeric leaves and remaining water.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsjo4kZ6CeIFyEp8KcEcuxP7JwnlIgWN1WOv3P3iFp1aAZkO4h7Blm42GOUpWISlRNwqrvowjiutENCCs9NhTdykBE5uimvGmlaGzSRxZ32gklR_b743TwOsfuGEuYlDk06KvEseCMao/s1600/IMG_7532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsjo4kZ6CeIFyEp8KcEcuxP7JwnlIgWN1WOv3P3iFp1aAZkO4h7Blm42GOUpWISlRNwqrvowjiutENCCs9NhTdykBE5uimvGmlaGzSRxZ32gklR_b743TwOsfuGEuYlDk06KvEseCMao/s320/IMG_7532.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place it over gas stove ( medium flame )for about 25-30 min.till all water dries up. The adventurous ones can place the curry in an earthen pot for 1 hour on wooden flames. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_-mI8D9oKmcLUGSD5jtA2Ud1oN5P0GRVfvRgab1IpkQ0l8eeFY4WPToPwv8IkC8AcdcoQ89j8-Eg3YCkd2yP97sZvibx2KmM2AXc-vfzsvEd4avSx3_KGmJhaFSdNUnEfdf9sut2f9g/s1600/IMG_7547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_-mI8D9oKmcLUGSD5jtA2Ud1oN5P0GRVfvRgab1IpkQ0l8eeFY4WPToPwv8IkC8AcdcoQ89j8-Eg3YCkd2yP97sZvibx2KmM2AXc-vfzsvEd4avSx3_KGmJhaFSdNUnEfdf9sut2f9g/s320/IMG_7547.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Dhoddak is ready to serve.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div></div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-16784333574043233312012-01-21T23:17:00.000-08:002012-01-21T23:17:49.262-08:00Smelt (Belanji /Motiyala) curry<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79IoS7OQI09RbGwbF5DeCL4tAw_Lyo7Ux5nElc9dZNbZ6lmVTtGsbRFxKzUEMIy6s5sUc5Sppn-CttdK0tCo2JBz1mKCgJsV8lO7uu9AwljieTmiSTO_Rf85K3k730KrWnz8jTuIc8T0/s1600/IMG_6090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79IoS7OQI09RbGwbF5DeCL4tAw_Lyo7Ux5nElc9dZNbZ6lmVTtGsbRFxKzUEMIy6s5sUc5Sppn-CttdK0tCo2JBz1mKCgJsV8lO7uu9AwljieTmiSTO_Rf85K3k730KrWnz8jTuIc8T0/s320/IMG_6090.JPG" width="240" /></a></div><b><br />
</b><br />
<b>Ingredients:</b><br />
Smelt/ Belanji / Motiyala -25 fish<br />
Red dry chili - 6<br />
Green chili - 3-5<br />
Onion-2<br />
Oil-2 tsp<br />
Coriander seed -2tsp<br />
Tamarind extract -1tsp or small tamarind piece on 3cm<br />
Turmeric powder-1tsp<br />
Coconut Shredded -1 cup(250 grm)<br />
Water-1 to 1 1/2 cup<br />
Salt-As per taste<br />
<b>Method</b>:<br />
Clean the smelt and keep them side.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1ZgET5iGaarNw6p_s0BHJK_n3kwWAYZSc-ltKUx36CerPAShiwnn9OCEUDlG6vQ0Qp4l-IgeuCwm7P1C6sh_vlKcWnguAiBP2oMLya6w1IZv10CmXDgomKYVdjb4gyAmw3fu865gqVs/s1600/IMG_6087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1ZgET5iGaarNw6p_s0BHJK_n3kwWAYZSc-ltKUx36CerPAShiwnn9OCEUDlG6vQ0Qp4l-IgeuCwm7P1C6sh_vlKcWnguAiBP2oMLya6w1IZv10CmXDgomKYVdjb4gyAmw3fu865gqVs/s320/IMG_6087.JPG" width="320" /></a></div><br />
Cut onion and green chili into small pieces.<br />
<b>Prepare Masala</b>: Saute the red chili and coriander seeds .<br />
To that add shredded coconut,tamarind extract and turmeric powder and grind it finely by using 1/2 cup water in mixer or grinder.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY-fH_qRbzBZvhtTcun0IvU_ou4tL8J5ANeU1ycofvxpzOuruqnIvIax1Gec7cjvng_zBPbmwH4lfO51FblyU8R6waqQ6TAXtx8UQo2xN0OYAQTAKt9_9S7uuzEn4uUjDPO0DddEX3i8/s1600/IMG_6089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY-fH_qRbzBZvhtTcun0IvU_ou4tL8J5ANeU1ycofvxpzOuruqnIvIax1Gec7cjvng_zBPbmwH4lfO51FblyU8R6waqQ6TAXtx8UQo2xN0OYAQTAKt9_9S7uuzEn4uUjDPO0DddEX3i8/s320/IMG_6089.JPG" width="320" /></a></div><br />
Fry Onion in oil till it turns to brown color.<br />
Add masala ,salt and remaining water and boil it.<br />
Finally add fish and boil it once again<br />
<br />
Belanji curry is ready to savor!!!<br />
<br />
</div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-55492862946815723242012-01-21T23:07:00.000-08:002012-01-21T23:07:51.156-08:00Kohalrabi Side-Dish(Navil kosu Sukke)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFetxsV9HV3gty3VvviR9FBNzbA_kgeyKnVqDw4phUgtUtKKO48n9feb4YoYHg1-3GJy1OBLtGx9fCHrDteMAYoX96fHa9nDapRKR6I40zWugnHsYmUipsdzmNdrBHiqAsFAqgpbUuG8/s1600/IMG_7750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFetxsV9HV3gty3VvviR9FBNzbA_kgeyKnVqDw4phUgtUtKKO48n9feb4YoYHg1-3GJy1OBLtGx9fCHrDteMAYoX96fHa9nDapRKR6I40zWugnHsYmUipsdzmNdrBHiqAsFAqgpbUuG8/s320/IMG_7750.JPG" width="320" /></a></div><br />
<b>Ingredients:</b><br />
Kohlrabi - 4<br />
Red chili - 8<br />
Coriander seed - 2tsp<br />
Tamarind extract -1tsp or small tamarind piece of ~3cm<br />
Turmeric powder-1tsp<br />
Coconut Shredded -1 cup(250 grm)<br />
Water-1<span style="font-size: xx-small;">1/4</span> cup<br />
Salt-As per taste<br />
Onion-2<br />
Oil-coconut<br />
<b>Method:</b><br />
Cut kohlrabi in to small pieces and cook it by using 3/4 cup water using pressure cooker. Ensure that the cooker whistle/pressure regulator is in place. The kohlrabi is cooked when three whistles are heard. <b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MnKcIdEK8JY/TxlKlgxCPGI/AAAAAAAAAq0/3PiqNz1Si60/s1600/IMG_7746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://2.bp.blogspot.com/-MnKcIdEK8JY/TxlKlgxCPGI/AAAAAAAAAq0/3PiqNz1Si60/s320/IMG_7746.JPG" width="320" /></a></div><br />
Cut Onion in to small pieces.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dNkFSLggrLI/TxlKs6U4X3I/AAAAAAAAAq8/J0hoS_UA2mk/s1600/IMG_7745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-dNkFSLggrLI/TxlKs6U4X3I/AAAAAAAAAq8/J0hoS_UA2mk/s320/IMG_7745.JPG" width="320" /></a></div><br />
<b>Prepare Masala</b>: Saute the red chili and coriander seeds .<br />
To that add shredded coconut,tamarind extract and turmeric powder and grind it by using half-cup water in mixer or stone grinder.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-g7PkvR1U-tMbDtKjBlrMOt407tOqAMjgHGAhM8Ti3zy6rzA1E8Z2L4YwAJgFz2M79DMSHYrVXyAffPyr8T96wQxSSNFP-ZE-PiEGyN_UIN8I-c8zCSHxAAVRKIRx7F2zlmFbmKWx7b0/s1600/IMG_7744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-g7PkvR1U-tMbDtKjBlrMOt407tOqAMjgHGAhM8Ti3zy6rzA1E8Z2L4YwAJgFz2M79DMSHYrVXyAffPyr8T96wQxSSNFP-ZE-PiEGyN_UIN8I-c8zCSHxAAVRKIRx7F2zlmFbmKWx7b0/s320/IMG_7744.JPG" width="320" /></a></div><br />
Take a heavy bottomed pan . Fry onion to light brown .<br />
Add pressure-cooked kohlrabi along with the water left in pressure cooker and masala .<br />
Heat on medium flame, for around 15 mins, so that water in masala dries up. Please don't add extra water. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9uCjNoLpf45FEpCslLfWsoDUXwv7kiXeUntNwzyxMn_kmLo225db_7y0Hp0TkKi-JQO-019ht5oRl8jKaEMhdP7W0_4tJv43QNxSKsDxzpnSpBgkRqj8UsP0e_QnKQUNWe9FP-agcy4/s1600/IMG_7748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9uCjNoLpf45FEpCslLfWsoDUXwv7kiXeUntNwzyxMn_kmLo225db_7y0Hp0TkKi-JQO-019ht5oRl8jKaEMhdP7W0_4tJv43QNxSKsDxzpnSpBgkRqj8UsP0e_QnKQUNWe9FP-agcy4/s320/IMG_7748.JPG" width="320" /></a></div><br />
Kohlrabi sukke is ready.</div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-30593862619326301842012-01-14T21:39:00.000-08:002012-01-14T21:43:07.557-08:00Til Gul<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPdkOLLTwDPruF7w3S9jiSIPdIVMhJ-TN6TOBvYUBoTpn_gB5_sgW99bSlur3fq9qIaSIpq-iNefZylZuKlDA6UIsH-ypvbKdg5-plVumyamxvjfwRawhtPdm-QEsC6Qy8Z4H8XzxX9Y/s1600/IMG_7671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPdkOLLTwDPruF7w3S9jiSIPdIVMhJ-TN6TOBvYUBoTpn_gB5_sgW99bSlur3fq9qIaSIpq-iNefZylZuKlDA6UIsH-ypvbKdg5-plVumyamxvjfwRawhtPdm-QEsC6Qy8Z4H8XzxX9Y/s320/IMG_7671.JPG" width="320" /></a></div><br />
"तील गोड खाया गोड गोड ब्लोया ",<br />
<b>Ingredients:</b><br />
Sesame(तीळू ) -1/2cup<br />
Jaggery (गोड)-1/2 cup<br />
Desiccated coconut (खोब्रे)-1/4<br />
Ground nut-1 cup<br />
Fried gram (पुताने)-1 cup<br />
Sankrati kalu (तीळ गुळ ) -1/2 cup (Made of sugar, available in market)<br />
<b>Method:</b><br />
First the upper brown layer has to be peeled off the ground-nut. For this, wet your hands and mash the ground-nut in a bowl or on a flat surface. Using wet hands will ensure that skin peels off more easily. Next roast the ground-nut on high flame for 10 min.<b><br />
</b><br />
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Roast fried gram for 5 min on high flame.<br />
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Cut desicatted coconut in to small thin pieces,as shown in the picture.<br />
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Roast sesame seed to light golden brown color. It might take around 5 min.<br />
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Cut jaggery in to small pieces.<br />
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Take every thing in a container and mix it throughly. Sankranti Kalu is ready to be distributed and savored.<br />
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</div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0tag:blogger.com,1999:blog-3472877660640215595.post-2103722534403020042012-01-13T23:44:00.000-08:002012-01-23T23:41:38.035-08:00Khotto / Hittu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5NSOxYrOwrKiszAcpSRvhqzZ9aRUOph3pZ_Xzxqhi6zlcTTUI0ZIWu2I6WkY_qBDAaHFf3mfpE2bhQ2rSqi5GgbGp0v0_ii7ZEmOGVh_eIRIUJC-PTT-9bnt1XhHXEI2abP8L3JYMUc/s1600/IMAG0588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5NSOxYrOwrKiszAcpSRvhqzZ9aRUOph3pZ_Xzxqhi6zlcTTUI0ZIWu2I6WkY_qBDAaHFf3mfpE2bhQ2rSqi5GgbGp0v0_ii7ZEmOGVh_eIRIUJC-PTT-9bnt1XhHXEI2abP8L3JYMUc/s320/IMAG0588.jpg" width="320" /></a></div><span style="font-family: "Georgia", "Times New Roman", serif;"><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">The famous Konkani recipe. Idlis are prepared by using small cups made of jack fruit leaves.The chlorophyll from jack fruit leaves imparts flavor ,which will give special taste to idlis. For 20 cups, you need around 80 jack fruit leaves.The idlis so prepared is served along with </span><a href="http://amgele-khaana.blogspot.com/2012/01/sambar.html" target="_blank"><span style="font-family: "Georgia", "Times New Roman", serif;">sambar</span></a><span style="font-family: "Georgia", "Times New Roman", serif;"> or </span><a href="http://amgele-khaana.blogspot.com/search/label/Chutney" target="_blank"><span style="font-family: "Georgia", "Times New Roman", serif;">chutney</span></a><span style="font-family: "Georgia", "Times New Roman", serif;">. The preparation has to be started a day in advance, since the batter has to be fermented.</span><br />
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<b><span style="font-size: large;"><span style="font-family: "Georgia", "Times New Roman", serif;">Ingredients:</span></span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Jack fruit leaves - 80</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Urad dal-1 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;"><a href="http://amgele-khaana.blogspot.com/2012/01/curry-leaf-stick.html" target="_blank">Dry thin sticks</a> - For "sewing" the jack-fruit cups: Mainly coconut leaves sticks or curry leaves sticks.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Rice rava /suji (Idli rava)or wheat rava -2 cup</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Water (1/2 to 1 cup) to prepare batter</span><br />
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<b><span style="font-family: "Georgia", "Times New Roman", serif;">Method for jack fruit basket:</span></b><b><span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><span style="font-family: "Georgia", "Times New Roman", serif;"> </span></b><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">4 leaves are required to form 1 cup.</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Take two leaves first</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRqmocb5d9vvRSBFVn5oKz5La01Q_O1zZVCUxpvAf3e2feBMzybwrSjW2cLeps-rZEjOAFT-huD6IZGZzygnj45jbGQ93MXUTMWa-QiWzQn2ssf3THZNogs59iJLBUnTnuqkHz-1a2t0/s1600/IMAG0579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRqmocb5d9vvRSBFVn5oKz5La01Q_O1zZVCUxpvAf3e2feBMzybwrSjW2cLeps-rZEjOAFT-huD6IZGZzygnj45jbGQ93MXUTMWa-QiWzQn2ssf3THZNogs59iJLBUnTnuqkHz-1a2t0/s320/IMAG0579.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia", "Times New Roman", serif;">Take one more leave in between and connect it using sticks.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV97PUK9w-bSxcqYjh6o_lcqXGeatK6UxBWI7DrIFa55Oy2lXBR6n2U02ZIERPCfI8-t7O4CMjNaEZBjdosSvTig7Tb-JShkxfvKYGNbrELuVR8JxpH8R2_rYhikBsMs6BaMZE-B6dIBo/s1600/IMAG0580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV97PUK9w-bSxcqYjh6o_lcqXGeatK6UxBWI7DrIFa55Oy2lXBR6n2U02ZIERPCfI8-t7O4CMjNaEZBjdosSvTig7Tb-JShkxfvKYGNbrELuVR8JxpH8R2_rYhikBsMs6BaMZE-B6dIBo/s320/IMAG0580.jpg" width="320" /></a></div><span style="font-family: "Georgia", "Times New Roman", serif;">Take one more leaves on other side and connect it using sticks</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqY5vD5ucf8Pb24-O_nhrkB6_wFgR70hXzp1bQKW_W8DHMSlVCySzF6IcxMpzUi7r9sBE41GeZ7WX_kty6bOPJpZcb89-Jq5BWcq7AG3a-a5Uck7vdqmuIs8u_UlHrjN9YXu_umEmHZLY/s1600/IMAG0581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqY5vD5ucf8Pb24-O_nhrkB6_wFgR70hXzp1bQKW_W8DHMSlVCySzF6IcxMpzUi7r9sBE41GeZ7WX_kty6bOPJpZcb89-Jq5BWcq7AG3a-a5Uck7vdqmuIs8u_UlHrjN9YXu_umEmHZLY/s320/IMAG0581.jpg" width="320" /></a></div><span style="font-family: "Georgia", "Times New Roman", serif;">Take two leaves at a time and connect it using stick,make sure that all the edges are fully closed there is no hole in between.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXFijTUQJmzLVmyY-i4XSKZE9wyn5QBcjY8glAPOJFbIJBELIeO6HvmfCiyHu5DrEyq3Eg_baE63XAR-y0xBpjWPNLYBw1tr7q7cDHdh7HgwBQfIjrkmUc8SZhHz4Z-IJnhDmoPas4iU/s1600/IMAG0582.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXFijTUQJmzLVmyY-i4XSKZE9wyn5QBcjY8glAPOJFbIJBELIeO6HvmfCiyHu5DrEyq3Eg_baE63XAR-y0xBpjWPNLYBw1tr7q7cDHdh7HgwBQfIjrkmUc8SZhHz4Z-IJnhDmoPas4iU/s320/IMAG0582.jpg" width="320" /></a></div><span style="font-family: "Georgia", "Times New Roman", serif;">Cut it as shown below.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0RoNiV_uasPedChd7yb8dtETUJqKU29kGXX-q4mfuSRwWxh6NtLVsZgJL8uF8gPLp29FuRrQAV0ycaH-jCbCgwXsMNxNz3CVwgOEFLuO12AGR5Zc5lWJje2zO8RKzlpDWqM7a2ydFbk/s1600/IMAG0587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0RoNiV_uasPedChd7yb8dtETUJqKU29kGXX-q4mfuSRwWxh6NtLVsZgJL8uF8gPLp29FuRrQAV0ycaH-jCbCgwXsMNxNz3CVwgOEFLuO12AGR5Zc5lWJje2zO8RKzlpDWqM7a2ydFbk/s320/IMAG0587.jpg" width="223" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Georgia", "Times New Roman", serif;">If only a single leaf is left, fold it in a cone shape</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFX5N85k_lAShaObDRfHbSWpGy2WcNW7hHb3tUEHq9YMs2mkEJwRpPMlsifQt3p8gTESU5uV_S7WkroQflxtRQezZaFFCbVwKme74CagPo7tAlR3pq4N_Z0a7xM45Jxmis0_rouAEnuo/s1600/IMAG0584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFX5N85k_lAShaObDRfHbSWpGy2WcNW7hHb3tUEHq9YMs2mkEJwRpPMlsifQt3p8gTESU5uV_S7WkroQflxtRQezZaFFCbVwKme74CagPo7tAlR3pq4N_Z0a7xM45Jxmis0_rouAEnuo/s320/IMAG0584.jpg" width="320" /></a></div><span style="font-family: "Georgia", "Times New Roman", serif;"><br />
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<b><span style="font-family: "Georgia", "Times New Roman", serif;">Preparing the batter</span></b><span style="font-family: "Georgia", "Times New Roman", serif;">: Grind urad dal, along with rava and water. Add salt as per taste. Leave the grinded mixture in a vessel for 12 hours so that fermentation of the batter can take place.</span><br />
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<span style="font-family: "Georgia", "Times New Roman", serif;">Pour the batter in to jackfruit leaf cup .Cook it in pressure cooker for about 15-20 min. Don't use pressure regulator. Remove the idlis, after allowing for the vessel to cool down. Enjoy the hot , steaming and Eco-friendly Idlis!!!</span><br />
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</div>Divyahttp://www.blogger.com/profile/01988861200123022597noreply@blogger.com0