tag:blogger.com,1999:blog-83998881888943263542024-02-08T06:10:16.744-06:00Savi OotaDelicious Vegetarian RecipesPriyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-8399888188894326354.post-40513111214168091862009-05-06T17:45:00.016-05:002009-05-08T08:56:42.365-05:00Badanekai Bendi<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3328/3508123003_c7633b742f_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">10 small Green Brinjal </span>(bandanekai)<br /><span style="font-family:georgia;">3/4 cup fresh/frozen shredded Coconut</span><br /><span style="font-family:georgia;">3/4tsp Methi seed (Fenugreek) </span><br /><span style="font-family:georgia;">1tspUrad dal</span><br /><span style="font-family:georgia;">2 Red Chillies</span><br /><span style="font-family:georgia;">grape size Tamarind</span><br /><span style="font-family:georgia;"></span><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-family:georgia;">2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">1/4tsp Mustard seeds</span><br /><span style="font-family:georgia;">1 red chilly</span><br /><span style="font-family:georgia;">3 to 4 Curry leaves</span><table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3410/3508934686_6059eddd8e_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Method:<br /></span><ul style="font-family: georgia;"><li>Wash and remove the cut brinjal's as shown below.</li></ul><table style="width: auto; font-family: georgia;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3565/3508934750_700f1b9cca_m.jpg" /></td></tr></tbody></table><ul style="font-family: georgia;"><li>Add around 1/2 cup of water and cookuntil almost tender. Then add salt to it</li><li>In a small pan heat 1tsp oil, fry methi in medium heat for 3-4min. Then fry urad dal and red chillies until it gives out nice aroma</li><li>Grind shredded coconuts, tamarind, fried methi seeds, fried urad dal and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}</li><li>Add the paste to the cooked brinjol. Add water if required. Let it boil properly.</li><li>Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves</li><li>Add seasoning to the curry</li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-43755715017122088742009-05-05T11:06:00.009-05:002009-05-05T11:20:43.827-05:00Mango Chutney<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3620/3504103987_e45ab75b16_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">1/4 cup Peeled and thin sliced Raw Mango<br />1/2 cup </span><span style="font-family:georgia;">frozen/fresh grated Coconut</span><br /><span style="font-family:georgia;">2 green Chillies</span><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Salt to taste<br /><br /><table style="width: auto;" align="center"><br /><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3304/3504111987_150b022682_m.jpg" /></table><span style="font-family:georgia;"><br />2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">1/4tsp Mustard seeds</span><br /><span style="font-family:georgia;">1 small red Chilly</span><br /><span style="font-family:georgia;"><span style="font-family:georgia;">3 Curry leaves<br /><br /></span></span><span style="font-family:georgia;"><span style="font-weight: bold;font-family:georgia;" >Method:<br /></span></span><ul style="font-family: georgia;"><li>Grind coconut, salt, mango and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}</li><li>Heat a pan with oil and add mustard. Once mustard starts to splutter add curry leaves. Add seasoning to chutney.</li><li>Serve it with dosa or idli</li></ul><br /></span>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-42760171894832660032009-04-30T16:18:00.008-05:002009-05-05T11:40:45.030-05:00Spinach Rice Cake<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3588/3489849546_42aa4692ba_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">2 cup Sona masoori rice</span><br /><span style="font-family:georgia;">2 Red chillies</span><br /><span style="font-family:georgia;">1tsp Coriander seeds</span><br /><span style="font-family:georgia;">1tsp Cumin seeds</span><br /><span style="font-family: georgia;">1/4 cup Poha (Avalakki)</span><br /><span style="font-family:georgia;">1/2tsp Turmeric</span><br /><span style="font-family:georgia;">grape size Tamarind</span><br /><span style="font-family:georgia;">1 and 1/2 cup Spinach, chopped</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><span style="font-family:georgia;">Cooking oil<br /><br /></span><span style="font-family:georgia;"><span style="font-weight: bold;font-family:georgia;" >Method:<br /></span></span><ul><li style="font-family: georgia;">Wash and soak rice in water for around 3 -4 hrs</li><li><span style="font-family:georgia;">Grind rice, chillies, cumin seeds, coriander seeds, tamarind, turmeric, salt into a smooth paste. Batter should be neither thick nor thin (as shown below); add around 1/2 cup of water while grinding. To the batter add chopped spinach</span></li></ul><table style="width: auto;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3361/3489849472_ff2b42362e_m.jpg" /></td></tr></tbody></table><ul><li style="font-family: georgia;">Grease a vessel with 1tsp oil and pour the batter. Steam it for around 20-30mins in medium heat</li><li><span style="font-family:georgia;">Cut into cubes and serve it hot</span><br /></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-14625533494520496382009-04-30T16:17:00.012-05:002009-05-05T11:00:43.210-05:00Malabar Spinach (Basale) Sambar<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3572/3489034611_fcf666f563_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">1 medium bunch Malabar Spinach (Basale)<br />1/2 cup fresh/frozen/dried/canned Green Peas<br /></span><span style="font-family:georgia;">1/2 cup chopped Onion</span><br /><span style="font-family:georgia;">3/4 cup fresh/frozen shredded Coconut</span><br /><span style="font-family:georgia;">1tsp Coriander seed</span><br /><span style="font-family:georgia;">1/2tsp Cumin seed</span><br /><span style="font-family:georgia;">2 Red Chillies</span><br /><span style="font-family:georgia;">grape size Tamarind</span><br />grape size Jaggery<br /><span style="font-family:georgia;">pinch of Asafoetida powder</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-family:georgia;">2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">1/4tsp Mustard</span> seeds<br /><span style="font-family:georgia;">1 red chilly</span><br /><span style="font-family:georgia;">3 to 4 Curry leaves</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:<br /></span><ul><li style="font-family: georgia;">Wash and clean basale. Separate the leaves and stem. Cut leaves into medium size pieces and stem into 1 inch long. Cook leaves, stem, jaggery and peas (only if peas are fresh/frozen)<br /><table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3410/3489034533_0da57bca17_m.jpg" /></td></tr></tbody></table><br /><br /></li><li style="font-family: georgia;">If peas are dried then soak it in hot water for around 4hrs and cook it in the pressure cooker until tender. Once the basale is almost cooked add cooked peas<br /></li><li style="font-family: georgia;">Heat a pan with 1tsp oil in medium flame. To it add cumin seeds, coriander seeds and red chillies. Fry until it gives out a nice aroma </li><li style="font-family: georgia;">To the pan add onions and fry for it for 5mins</li><li style="font-family: georgia;">Grind shredded coconuts, tamarind, fried onions, fried seeds and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}<br /></li><li style="font-family: georgia;">To the cooked spinach peas add salt and puree. Add water if required. Let it boil properly.</li><li style="font-family: georgia;">Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder</li><li><span style="font-family:georgia;">Add seasoning to the curry</span></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com1tag:blogger.com,1999:blog-8399888188894326354.post-2977929751551712372009-04-14T07:31:00.015-05:002009-04-16T07:37:04.564-05:00Stuffed Brinjal Fry (Ennegayi)<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3545/3441642374_d90dbb732c_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">15 small Indian Brinjal</span><span style="font-weight: bold;font-family:georgia;" ><br /></span><span style="font-family:georgia;">1tbsp chopped Cilantro<br />3tsp cooking Oil<br />1tsp Mustard seeds<br />2tbsp Cumin powder<br />2tbsp Coriander powder<br />1tbsp Red Chilly powder<br />1/2tbsp Amchur Powder (Dry Mango powder)<br /></span><span style="font-family:georgia;">1/2tsp Asafoetida powder</span><br /><span style="font-family:georgia;"><span style="font-family:georgia;">Salt to taste</span><br /><span style="font-family:georgia;">1/2 cup chopped Onion (optional)</span><br /></span><span style="font-weight: bold;font-family:georgia;" ><table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3654/3441653672_9bfbbbb8f1_m.jpg" /></td></tr></tbody></table></span><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><ul><li style="font-family: georgia;">For stuffing: Mix salt, cumin powder, chilly powder, coriander powder, amchur powder, and asafoetida powder<br /></li><li style="font-family: georgia;">Wash brinjal and split into 4 keeping the stem</li><li style="font-family: georgia;">Stuff the powder in the brinjal(as shown below)</li></ul><table style="width: auto;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3606/3440829359_2849cd97d3_m.jpg" /></td></tr></tbody></table><ul><li style="font-family: georgia;">Heat oil in a large fry pan; add mustard. Once mustard starts to splutter, put all stuffed brinjal and fry for 10mins.</li><li style="font-family: georgia;">Add around 1/4 cup of water and cover it with a plate. Once all water is evaporated and brinjal is cooked; open the lid. Mix it carefully.<br /></li><li style="font-family: georgia;">Add chopped onions (optional Step)<br /></li><li style="font-family: georgia;">Let it fry in medim-low heat for 10mins. Remove from heat and add cilantro</li><li><span style="font-family:georgia;">Serve it with chapathi or rice</span></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com2tag:blogger.com,1999:blog-8399888188894326354.post-7770060388670494132009-04-14T07:29:00.013-05:002009-04-14T08:16:56.015-05:00HuraLi Chutney /Horsegram Chutney<table style="width: auto; font-family: georgia;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3616/3440829523_dfe16b8a93_m.jpg" /></td></tr></tbody></table><br /><br /><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">1tbsp Horsegram</span><br /><span style="font-family:georgia;">1/2 cup frozen/fresh grated Coconut</span><br /><span style="font-family:georgia;">2 red Chillies</span><br /><span style="font-family:georgia;">grape size Tamarind</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-family:georgia;">2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">1/4tsp Mustard seeds</span><br /><span style="font-family:georgia;">1 Garlic clove</span><br /><span style="font-family:georgia;">3 Curry leaves</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:<br /></span><ul style="font-family: georgia;"><li>Heat a pan with 1tsp oil, add horse gram and fry in medium heat until it gives out nice aroma (around 7-8mins)</li><li>In the same pan fry red chillies (around 2-3mins)<br /></li><li>Grind coconut, salt, tamarind, roasted horse gram and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}</li><li>Heat a pan with oil, add mustard and garlic. Once mustard starts to splutter add curry leaves. Add the seasoning to chutney.</li><li>Serve it with dosa or idli</li></ul><table style="width: auto; font-family: georgia;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3325/3440829575_0ee1847c0f_m.jpg" /></td></tr></tbody></table>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com2tag:blogger.com,1999:blog-8399888188894326354.post-32619554260661580742009-04-05T07:04:00.008-05:002009-04-07T09:24:33.584-05:00Thondekai Fry<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3566/3413714383_2967096ae1_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">1lbs Thondekai / Tindora<br />3tsp red Chilly powder/Rasam powder<br />1tsp Turmeric powder<br />1tsp Amchur(dry mango) powder<br />Salt to taste<br /><br />2-3tsp Canola oil (or any cooking oil)<br />1/2tsp Mustard seeds<br />1/2tsp Urad Daal<br />3 to 4 Curry leaves<br /><br /><span style="font-weight: bold;">Method:</span><br /></span> <ul> <li><span style="font-family:georgia;">Wash and remove top & bottom of the thondekai. Cut thondekai lengthwise into half, then each half into 2-3 lenghtwise pieces</span></li> <li><span style="font-family:georgia;">In a bowl mix thondekai with salt, amchur, chilly and turmeric powder. Set it aside for 15-30mins</span></li> <li><span style="font-family:georgia;">Heat a pan with oil, mustard, urad daal. when mustard starts to splatter; add curry leaves and thondekai mixture. Stir it. Let it fry in medium heat for around 10mins. Then add 1/2cup of water and cover the lid. Cook until all water evaporates<br /> </span></li> <li><span style="font-family:georgia;">Once water evaporates; open the lid and fry for about 15mins in low-medium heat</span></li> <li><span style="font-family:georgia;">Serve it with rice or chapathi<br /> </span></li> </ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com6tag:blogger.com,1999:blog-8399888188894326354.post-79072279114411159602009-04-04T17:00:00.008-05:002009-04-07T08:55:15.408-05:00Masala Dosa<table style="width: auto; font-family: georgia;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3357/3418207910_19a3df4887_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /><span style="font-weight: bold;"></span></span><span style="font-family:georgia;">3cup Sona masoori rice<br />1/2cup Urad Dal<br />1tsp Fenugreek seeds<br />1/4cup Poha/Avalakki<br /></span><span style="font-family:georgia;">Salt to taste<br /><br />Ghee/Butter<br /><a href="http://savioota.blogspot.com/2009/04/garlic-chutney.html">Red Chutney</a><br /><br />2 medium size cooked Potatoes, chopped into small pieces<br />3/4 cup Onion, chopped<br />1/4 cup fresh/frozenn Green Peas<br /></span><span style="font-family:georgia;">2 Green chillies, chopped</span><br /><span style="font-family:georgia;">2tbsp grated Ginger</span><br /><span style="font-family:georgia;">2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">1tsp Mustard</span><span style="font-family:georgia;"> seed</span><br /><span style="font-family:georgia;">1/4tsp Urad dal</span><br /><span style="font-family:georgia;">3 to 4 Curry leaves<br />2tbsp Cilantro, Chopped<br />1/2tsp Turmeric<br /></span><span style="font-family:georgia;">Salt to taste<br /></span><span style="font-weight: bold;font-family:georgia;" ><br /></span><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><span style="font-weight: bold;font-family:georgia;" >1. Batter :<br /></span> <ul style="font-family: georgia;"> <li>Wash and soak rice, urad dal and fenugreek seeds in water for around 4-5hrs. Then grind it along with poha and salt into a very smooth batter. Use water while grinding(around 1cup). Batter shouldn't be either too thick nor too thin. Keep it in warm place for fermentation for about 10-12 hrs. </li> </ul> <table style="width: auto; font-family: georgia;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3657/3414519782_b42a989211_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >2. Bhaji :<br /></span> <ul style="font-family: georgia;"> <li>Heat a pan with oil, mustard, urad dal. When mustard starts to splatter add curry leaves, onion, ginger, green peas, green chillies and fry for around 5-6mins.<br /></li><li>Then add potatoes and mix. Fry for a min or two. Then add cilantro and remove from the heat</li> </ul><table style="width: auto; font-family: georgia;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3326/3414519742_4e5b2a70f3_m.jpg" /></td></tr></tbody></table><br /><span style="font-weight: bold;font-family:georgia;" >3. Masala Dosa :<br /></span> <ul style="font-family: georgia;"> <li>Heat the Tava and pour a spoonful of batter at the center. Immediately spread it with the back of a spoon. Cover it with a lid and let it cook for a minute in medium heat. Then remove the lid and add little oil/ghee on top of dosa. Then add a spoon full of red chutney, spread it over the dosa as shown below. Then and bhaji as shown below. Fold the dosa from either side<br /></li> </ul> <table style="width: auto; font-family: georgia;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3332/3414519676_e524408028_m.jpg" /></td></tr></tbody></table><br /><br /><br /><table style="width: auto; font-family: georgia;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3386/3413714579_b964f2ccfd_m.jpg" /></td></tr></tbody></table> <ul style="font-family: georgia;"> <li>Serve it hot with chutney or sambar. Enjoy!<br /> </li> </ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-91761683799718628082009-04-04T16:54:00.008-05:002009-04-07T09:20:32.695-05:00Paper Dosa<table style="width: auto;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3621/3413722003_d8478bdb3f_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /><span style="font-weight: bold;"></span></span><span style="font-family:georgia;">3cup Sona masoori rice<br />3/4cup Urad Dal<br />1tsp Fenugreek seeds<br />1/4cup Poha/Avalakki<br />2tbsp Besan Powder<br />1/2cup Rice Flour<br /></span><span style="font-family:georgia;">Salt to taste<br /></span><span style="font-weight: bold;font-family:georgia;" ><span style="font-weight: bold;"></span><br /></span><span style="font-weight: bold;font-family:georgia;" >Meth<span style="font-family:georgia;">od:</span></span><br /> <ul style="font-family: georgia;"> <li>Wash and soak rice, urad dal and fenugreek seeds in water for around 4-5hrs. Then grind it along with poha and salt into a very smooth batter. Use water while grinding(around 3/4 cup)</li><li>Mix rice and besan powder with 1/4cup water. Then mix it with the batter. It shouldn't be either too thick nor too thin. Keep it in warm place for fermentation for about 10-12 hrs</li> <li>Mix the batter thoroughly. Heat the Tava and pour a spoonful of batter at the center. Immediately spread it with the back of a spoon. Cover it with a lid and let it cook for a minute in medium heat. Then remove the lid and add little oil/ghee on top of dosa. Turn the dosa and cook it for about a min</li> <li>Serve it hot with chutney or sambar</li> </ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-85141524504085549252009-04-04T16:46:00.007-05:002009-04-06T08:47:49.003-05:00Apple Banana Milk Shake<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 260px; height: 180px;" src="http://farm4.static.flickr.com/3618/3418211568_9cd0e4df45_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">1cup chopped Banana (around one and half banana)<br />1 1/2 cup chopped Apple (around one apple)<br />3 tbsp Sugar (optional)<br />1 1/2 cup cold Milk or 4 scoops of Vanilla Ice cream</span><span style="font-weight: bold;font-family:georgia;" ><br /><table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 200px; height: 120px;" src="http://farm4.static.flickr.com/3343/3418207980_28b1d3be40_m.jpg" /></td><td><img style="margin: 0px auto 10px; display: block; height: 120px; width: 200px;" src="http://farm4.static.flickr.com/3376/3417398293_7ae00cfbd4_m.jpg" /></td></tr></tbody></table></span><span style="font-family:georgia;"><span style="font-weight: bold;font-family:georgia;" >Method:</span></span><br /><ul><li style="font-family: georgia;">Grind chopped bananas and apples with sugar (optional) and milk or ice cream until smooth<br /></li><li><span style="font-family:georgia;">Serve it cold. Enjoy!</span>!<br /></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-23563677695541919152009-04-04T16:43:00.008-05:002009-04-07T08:57:17.185-05:00Garlic Chutney<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3385/3413716641_c5cbd5b81a_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">4 cloves Garlic</span><br /><span style="font-family:georgia;">1/2 cup frozen/fresh grated Coconut</span><br /><span style="font-family:georgia;">1/2 tsp Ghee/Butter</span><br /><span style="font-family:georgia;">2 red Chillies<br /></span><span style="font-family:georgia;">grape size Tamarind</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-family:georgia;">2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">1/4tsp Mustard seeds</span><br /><span style="font-family:georgia;">3 Curry leaves</span><br /><br /><span style="font-family:georgia;"><span style="font-weight: bold;">Method:<br /></span></span> <ul> <li style="font-family: georgia;">Heat a small pan with ghee/butter, add garlic and red chillies. Fry in medium heat until it gives out nice aroma/light brown ie about 4mins</li> <li style="font-family: georgia;">Grind all the fried items with coconut, tamarind and salt. Add little water (around 5tbsp) {For frozen coconut use hot water}</li> <li style="font-family: georgia;">Heat a pan with oil, add mustard. Once mustard starts to splutter add curry leaves. Add it to chutney</li> <li><span style="font-family:georgia;">Serve it with dosa or idli</span><br /></li> </ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-14807664864458532602009-03-30T06:12:00.011-05:002009-03-31T11:01:52.504-05:00Vegetable Tofu Curry<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3638/3397736041_9d7ee536c0_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">20 cubes of Firm Tofu</span><br /><span style="font-family:georgia;">10-15 Green Beans, cut into 1 inch lengthwise</span><br /><span style="font-family:georgia;">1 medium size Carrot, cut into 1 inch lengthwise<br />1/4 cup Green Peas<br />1/2 medium size Cauliflower, cut into florets<br />2 medium size Tomatoes, chopped<br />1 medium size Capsicum / Bell pepper, chopped<br />1 medium size Onion, chopped<br />4tbsp Cilantro<br />Salt to taste<br />1tsp Cumin powder<br />1tsp Coriander powder<br />1tsp Garlic ginger paste<br />1tsp Red Chilly powder<br />4tsp Canola oil (or any cooking oil)</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Meth<span style="font-family:georgia;">od:</span></span><br /><ul style="font-family: georgia;"><li>Cook tofu cubes in a pan with 1tsp of oil for about 20mins in medium heat, turn it occasionally. When tofu is done (when it is a golden brown, as shown below) place it aside<br /></li></ul><table style="width: auto; font-family: georgia;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3634/3398546740_1c9d9e65a6_m.jpg" /></td></tr></tbody></table><ul><li style="font-family: georgia;">Heat a large pan with remaining oil, add garlic ginger paste. Fry for around 2 to 3 mins. Then add onions and fry until translucent. To it add tomatoes, cumin powder, coriander powder and fry for 2mins</li><li style="font-family: georgia;">To it add all other vegetables (beans, carrot, capsicum, cauliflower, green peas) and fry for 10-12mins. Then add salt, chilly powder and 1/4 cup of water and cook for couple of mins</li><li style="font-family: georgia;">When the water is almost evaporated add tofu and cilantro and mix</li><li><span style="font-family:georgia;">Serve it hot with rice or chapathi</span></li></ul><span style="font-weight: bold;font-family:georgia;" >Nutrition Facts of<br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">detailed information; click on the vegetable name)<br /></span></span><span style="font-weight: bold;font-family:georgia;" ><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=111">Tofu -</a><br /></span><ul style="font-family: georgia;"><li>High in Protein<br /></li><li>Good source of iron, copper, manganese and omega-3 fatty acids </li></ul><span style="font-weight: bold;font-family:georgia;" ><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21" target="_blank"><b>Carrot</b></a> -</span><ul style="font-family: georgia;"><li>Excellent source of antioxidant compounds</li><li>High in vitamin A </li><li>Very good source of vitamin C, vitamin K, dietary fiber and potassium</li></ul><span style="font-weight: bold;font-family:georgia;" ><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43" target="_blank"></a></span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=134" target="_blank"><span style="font-weight: bold;font-family:georgia;" >Green Beans -</span></a><br /><ul style="font-family: georgia;"><li>Excellent source of vitamin C, vitamin K and manganese.<br /></li><li>Very good source vitamin A, dietary fiber, potassium, folate, and iron.<br /></li><li>Good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. </li></ul><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48" target="_blank"><span style="font-weight: bold;font-family:georgia;" ></span></a><a href="http://www.oohoi.com/natural%20remedy/everyday_food/Health-Benefits-of-Cauliflower.htm" target="_blank"><span style="font-weight: bold;font-family:georgia;" >Cauliflower -</span></a><br /><ul style="font-family: georgia;"><li>Contains allicin, folate and excellent source of fiber </li></ul><a href="http://www.puritan.com/vf/healthnotes/HN_live/Food_Guide/Sweet_Peppers.htm" target="_blank"><span style="font-weight: bold;font-family:georgia;" >Bell Pepper</span></a> -<br /><ul><li style="font-family: georgia;">Excellent source of vitamin C and vitamin A</li><li><span style="font-family:georgia;">Contains protein and fiber</span></li></ul><a style="font-weight: bold; font-family: georgia;" href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=55" target="_blank"><u>Green Peas</u> -</a><br /><ul style="font-family: georgia;"><li>Very good amounts of 8 vitamins, 7 minerals, dietary fiber and protein</li><li>Good source of folic acid and a good source of vitamin B6</li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-70641173661656161572009-03-30T06:11:00.017-05:002009-03-31T11:03:30.607-05:00Upma / Uppittu<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3467/3397735873_b7e1b4c5ae_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">1 cup Sajjige / Sooji</span> <span style="font-family: georgia;">/Rava</span><br /><span style="font-family:georgia;">3 green Beans</span><br /><span style="font-family:georgia;">1 small Onion, chopped</span><br /><span style="font-family:georgia;">1 small Carrot, chopped</span><br /><span style="font-family:georgia;">3tbsp green Peas</span><br /><span style="font-family:georgia;">1 inch Ginger, grated</span><br /><span style="font-family:georgia;">2 green Chillies, Chopped</span><br /><span style="font-family:georgia;">2tbsp Peanuts </span><br /><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-family:georgia;">3tsp Canola oil (or any cooking oil)<br /><span style="font-family:georgia;">1tsp Ghee</span> (optional)</span><br /><span style="font-family:georgia;">1/2tsp Mustard seed</span><br /><span style="font-family:georgia;">1/4tsp Urad dal</span><br /><span style="font-family:georgia;">4 to 5 Curry leaves</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><ul style="font-family: georgia;"><li>Heat a big pan, add sooji and fry it in medium heat for around 5-8 mins; until it gives out nice aroma. Then pour it to a dry plate<br /></li></ul><table style="width: auto; font-family: georgia;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3457/3399102374_6e208372c8_m.jpg" /></td></tr></tbody></table><ul style="font-family: georgia;"><li>In the same pan add ghee(optional), oil, mustard and urad dal. when mustard starts to splatter, add curry leaves. Then add onion, green chillies, ginger and peanuts, fry for around 5mins in medium heat. To it add beans, carrot and green peas fry for around 5mins. Mean while, in a vessel boil around 2 1/4 glass of water<br /></li></ul><table style="width: auto; font-family: georgia;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3664/3397735819_65a56f8caf_m.jpg" /></td></tr></tbody></table><ul style="font-family: georgia;"><li>To the fried vegetable add sooji and mix properly; then add boiling water and salt. Mix and cover the lid. Let it cook properly (around 5min) . Once water evaporates; remove the lid and mix thoroughly and serve it hot</li></ul><table style="width: auto; font-family: georgia;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3567/3397735911_4859e53882_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold; font-family: georgia;">Nutrition Facts of<br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic; font-family: georgia; font-size: 85%;"><span style="font-size: 85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic; font-family: georgia; font-size: 85%;"><span style="font-size: 85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic; font-family: georgia; font-size: 85%;"><span style="font-size: 85%;">detailed information; click on the vegetable name)<br /></span></span><span style="font-weight: bold; font-family: georgia;"><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21" target="_blank"><b>Carrot</b></a> -</span><ul style="font-family: georgia;"><li>Excellent source of antioxidant compounds</li><li>High in vitamin A </li><li>Very good source of vitamin C, vitamin K, dietary fiber and potassium</li></ul><span style="font-weight: bold; font-family: georgia;"></span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=134" target="_blank"><span style="font-weight: bold; font-family: georgia;">Green Beans -</span></a><br /><ul style="font-family: georgia;"><li>Excellent source of vitamin C, vitamin K and manganese.<br /></li><li>Very good source vitamin A, dietary fiber, potassium, folate, and iron.<br /></li><li>Good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. </li></ul><a style="font-weight: bold; font-family: georgia;" href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=55" target="_blank"><u>Green Peas</u> -</a><br /><ul style="font-family: georgia;"><li>Very good amounts of 8 vitamins, 7 minerals, dietary fiber and protein</li><li>Good source of folic acid and a good source of vitamin B6</li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-34689295159241784092009-03-28T16:09:00.007-05:002009-03-28T16:40:31.834-05:00Raw Jackfruit Curry<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3580/3392597257_0e6114d9e4_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">1 10 oz can of raw jackfruit / small fresh raw jackfruit</span>, <span style="font-family:georgia;">cut int one inch piece</span><br /><span style="font-family:georgia;">1/2 cup Chickpea</span><br /><span style="font-family:georgia;">1/2 cup </span><span style="font-family:georgia;">frozen/fresh grated Coconut</span><br /><span style="font-family:georgia;">3 red Chillies<br />1/2tsp Turmeric<br /></span><span style="font-family:georgia;">big grape size Tamarind</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-family:georgia;">2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">2 cloves of Garlic</span><br /><span style="font-family:georgia;">1tsp Mustard seeds</span><br /><span style="font-family:georgia;">3 Curry leaves<br /></span><span style="font-family:georgia;">pinch of Asafoetida powder</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><ul style="font-family: georgia;"><li>If chickpea is dried, then soak for around 4 to 5hrs in water and cook it until tender<br /></li><li>Cook the jackfruit until almost tender. Mix cooked chickpea , salt and turmeric</li><li>Heat a small with 1/4tsp oil, add red chillies and fry it in medium heat for 5mins</li><li>Grind coconut, red chillies, tamarind into a smooth paste with sufficient water {If coconut is frozen; use hot water} and add it to the cooked vegetables, (if required add water) then bring it to a proper boil for around 20mins in medium heat</li><li face="georgia">Heat a pan with oil; add mustard, garlic & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder</li><li>Add seasoning to the curry and serve it hot</li></ul><table style="width: auto;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3632/3393410588_9df4b1fd70_m.jpg" /></td></tr></tbody></table>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com1tag:blogger.com,1999:blog-8399888188894326354.post-89045944061540972922009-03-28T09:34:00.010-05:002009-03-28T16:27:10.457-05:00Avalakki Uppukari<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3434/3391651223_a82f476443_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">2cups Avalakki / Poha</span><br /><span style="font-family:georgia;">1 medium Green Chilly</span><br /><span style="font-family:georgia;">1/4cup Onion, chopped</span><br /><span style="font-family:georgia;">1/2cup grated Coconut</span><br /><span style="font-family:georgia;">Pinch of Turmeric powder</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-family:georgia;">1tsp Cooking oil</span><br /><span style="font-family:georgia;">1tsp Mustard seeds</span><br /><span style="font-family:georgia;">1tsp Urad dal</span><br /><span style="font-family:georgia;">1 Red Chilly</span><br /><span style="font-family:georgia;">4-5 Curry leaves</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><ul style="font-family: georgia;"><li>Heat a pan with oil, add mustard, urad dal and red chilly. Once mustard starts to splutter add curry leaves</li><li>Mix seasoning, onion, coconut, chopped green chilly, turmeric and salt in a big bowl. To it add avalakki and mix throughly with your hand</li><li>Serve it immediately<br /></li></ul><table style="width: auto;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3590/3392461626_79b2cb7a52_m.jpg" /></td></tr></tbody></table>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-56760000054603002292009-03-28T06:01:00.006-05:002009-03-28T06:31:48.328-05:00Lima Beans Thove<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3476/3391313847_f9e24d5dd1_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">1 Cup frozen baby Lima Beans<br />1tbsp Cilantro<br />1 1/2 tbsp freshly squeezed Lemon/Lime juice<br />2 Green Chillies<br />Salt to taste<br /><br />2tsp Cooking oil</span><span style="font-weight: bold;font-family:georgia;" ><br /></span><span style="font-family:georgia;">2 cloves of Garlic</span><br /><span style="font-family:georgia;">1/2 tsp Mustard seeds</span><br /><span style="font-family:georgia;">1 red Chilly</span><br /><span style="font-family:georgia;">2 - 3 Curry leaves</span><br /><span style="font-family:georgia;">pinch of Asafoetida powder</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><ul><li style="font-family: georgia;">Pressure cook lima beans with around 2 cups of water and split green chillies (After 3whistles, for around 10/15mins in medium flame)</li><li style="font-family: georgia;">To the cooked Lima beans add lemon juice, salt, cilantro and bring it to a proper boil </li><li style="font-family: georgia;">Heat a pan with oil, garlic, then add mustard & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder<br /></li><li><span style="font-family:georgia;">Add seasoning to thove. Serve it hot with rice</span></li></ul><span style="font-weight: bold;font-family:georgia;" >Nutrition Facts of<br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">detailed information; click on the vegetable name)</span></span><br /><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=59"><span style="font-weight: bold;font-family:georgia;" >Lima Beans -</span></a><br /><ul><li style="font-family: georgia;">High in fiber amd protein<br /></li><li><span style="font-family:georgia;">Good source of iron</span></li></ul><span style="font-style: italic; font-weight: bold; font-family: georgia;font-size:85%;" >Note:-</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-size:85%;" ><span style="font-style: italic;">Lima beans can be replaced with black eyed peas or green peas. If the peas are not fresh or frozen, then soak it in the water for 4-5hrs and then pressure cook it. </span></span>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-26672195529481473122009-03-27T08:03:00.019-05:002009-03-28T06:18:36.180-05:00Punarpuli Saaru<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3620/3389917856_79bc198896_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">10 Punarpuli skin (dry/fresh) (Kokum/Mangosteen)<br /></span><table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 220px; height: 140px;" src="http://farm4.static.flickr.com/3187/3389106723_d7b2547b53_m.jpg" /></td></tr></tbody></table><span style="font-family:georgia;">2 to 3 grape size Jaggery</span><br /><span style="font-family:georgia;">2 green Chilly</span><br /><span style="font-family:georgia;">1/2 tsp Cumin seeds</span><br /><span style="font-family:georgia;">1 tbsp Cilantro </span><br /><span style="font-family:georgia;">Salt to taste<br /><br />1/4 cup Onion, chopped (optional)<br /><br /></span><span style="font-family:georgia;">2tsp Cooking oil<br />2 cloves of Garlic</span><br /><span style="font-family:georgia;">1/2 tsp Mustard seeds</span><br /><span style="font-family:georgia;">1 red Chilly</span><br /><span style="font-family:georgia;">2 - 3 Curry leaves</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><ul style="font-family: georgia;"><li>Wash dried punarpuli. In a vessel take punarpuli with around 4 to 5 cups of water, jaggery, green chilly. Boil for around 20mins</li><li>Add salt, cilantro and boil for 5mins. If saaru is too sour add more water and bit jaggery. Boil for couple of mins<br /></li><li>Heat a pan with oil garlic, mustard and red chilly, when mustard starts to splutter add cumin seeds and then after a min add curry leaves. To it add chopped onions and fry in medium heat for 10mins </li><li>Add seasoning to saaru and serve it hot</li></ul><table style="width: auto;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 300px; height: 240px;" src="http://farm4.static.flickr.com/3429/3392126388_5014ab0750_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Nutrition Facts of<br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">detailed information; click on the vegetable name)</span></span><br /><span style="font-weight: bold;font-family:georgia;" >Punarpuli -</span><br /><ul><li><span style="font-family:georgia;">Good source of folate, vitamin C and E</span><br /></li></ul><span style=";font-family:tahoma,arial,helvetica;font-size:85%;" ></span><br /><span style=";font-family:tahoma,arial,helvetica;font-size:85%;" ></span>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-88976296107082650692009-03-27T08:01:00.009-05:002009-03-28T16:42:37.684-05:00Huli menasina Kodilu<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3267/3389917932_96b3c63038_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">1 medium size Southekayi</span> (dosa kai) or 15Thondekai(tindora)<br /><span style="font-family:georgia;">1/2 cup </span><span style="font-family:georgia;">frozen/fresh grated Coconut</span><br /><span style="font-family:georgia;">3 red Chillies<br />6 Coriander seeds(optional)<br />1/2tsp Turmeric<br /></span><span style="font-family:georgia;">big grape size Tamarind</span><br /><span style="font-family:georgia;">small grape size Jaggery</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-family:georgia;">2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">2 cloves of Garlic</span><br /><span style="font-family:georgia;">1tsp Mustard seeds</span><br /><span style="font-family:georgia;">1 small red Chilly</span><br /><span style="font-family:georgia;"><span style="font-family:georgia;"><span style="font-family:georgia;">3 Curry leaves</span><br /><br /></span></span><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><ul><li><span style="font-family:georgia;">Wash southekayi and remove the seeds and cut it into 1 inch sized cubes (as shown below). Cover the it in water, add turmeric and cook until almost tender. Then add jaggery and salt</span><br /></li></ul><table style="width: auto;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 220px; height: 180px;" src="http://farm4.static.flickr.com/3661/3389106659_4bed848aef_m.jpg" /></td></tr></tbody></table><ul><li style="font-family: georgia;">Grind coconut, chillies, coriander seeds, tamarind into a smooth paste with sufficient water {If coconut is frozen; use hot water} and add it to the cooked vegetables, (if required add water) then bring it to a proper boil for around 20mins in medium heat<br /></li><li style="font-family: georgia;">Heat a pan with oil; add mustard, garlic & red chilly. Once mustard starts to splutter add curry leaves</li><li><span style="font-family:georgia;">Add seasoning to kodilu and serve it hot</span><br /></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-29538146099414201422009-03-23T09:25:00.014-05:002009-03-23T10:47:29.371-05:00Vada<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3630/3379392714_569114d81d_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">1cup White Lentil / Urad Dal</span><br /><span style="font-family:georgia;">4tsp Rice flour</span><br /><span style="font-family:georgia;">2tsp shredded Ginger</span><br /><span style="font-family:georgia;">2 chopped Green Chillies</span><br /><span style="font-family:georgia;">10 chopped Curry leaves</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><span style="font-family: georgia;">Cooking oil</span><span style="font-weight: bold;font-family:georgia;" ><br /><br />Method:</span><br /><ul style="font-family: georgia;"><li>Wash and soak dal in water for around 3 -4 hrs</li><li>Grind dal with around 2 to 3 tbsp of water into a smooth paste. To it add ginger, salt, rice flour, curry leaves, green chillies and mix thoroughly<br /></li><li>Put couple of drops of oil in a thick plastic sheet and spread it. Take one tbsp of dough and place it over the plastic sheet and press slightly with hands(it is better to apply oil to the hand to avoid it from sticking). Then make a small hole at the center as shown below --<br /></li></ul><table style="width: auto;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 220px; height: 140px;" src="http://farm4.static.flickr.com/3592/3378583813_041ae3f7fd_m.jpg" /></td></tr></tbody></table><ul><li style="font-family: georgia;">Heat around 2cups of cooking oil in pan. When oil is hot; slowly transfer vada from plastic to oil. Fry both sides in medium to high heat until it is cooked and crispy<br /></li><li><span style="font-family:georgia;">Serve hot with chutney or sambar or make Dahi Vada as shown below<br /></span></li></ul><span style="font-weight: bold;font-family:georgia;" >Dahi Vada -</span><br /><table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3459/3379392794_52666f1c94_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">6 Vadas</span><span style="font-family:georgia;"><br />2 cup Yogurt</span><span style="font-weight: bold;font-family:georgia;" ><br /></span><span style="font-family:georgia;">4tbsp shredded Carrot<br />1tbsp shredded Ginger<br />5 chopped Curry leaves<br />2tsp Black pepper powder<br />Salt to taste</span><span style="font-weight: bold;font-family:georgia;" ><span style="font-weight: bold;"><br /><br /></span></span><span style="font-weight: bold;font-family:georgia;" >Method:<br /></span><ul><li style="font-family: georgia;">In a bowl mix yogurt, carrots, ginger, black pepper, curry leaves and salt. In it soak vadas for around 1 hour</li><li><span style="font-family:georgia;">Enjoy!</span></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-34212225249650099962009-03-22T09:09:00.013-05:002009-03-23T10:12:45.333-05:00Mint / Cilantro Chutney<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3422/3375025431_57093defcc_m.jpg" /></td></tr></tbody></table><br /><br /><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">1/2 cup Cilantro or Mint leaves<br />1/2 cup </span><span style="font-family:georgia;">frozen/fresh grated Coconut</span><br /><span style="font-family:georgia;">2 green Chillies</span><br /><span style="font-family:georgia;"></span><span style="font-family:georgia;">grape size Tamarind</span><br /><span style="font-family:georgia;">Salt to taste<br /><br /></span><span style="font-family:georgia;">2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">1/4tsp Mustard seeds</span><br /><span style="font-family:georgia;">1 small red Chilly</span><br /><span style="font-family:georgia;"><span style="font-family:georgia;">3 Curry leaves<br /><br /></span></span><span style="font-family:georgia;"><span style="font-weight: bold;font-family:georgia;" >Method:<br /></span></span><ul style="font-family: georgia;"><li>Grind coconut, salt, tamarind, mint or cilnatro leaves and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}</li><li>Heat a pan with oil and add mustard. Once mustard starts to splutter add curry leaves. Add seasoning to chutney.</li><li>Serve it with dosa or idli</li></ul><span style="font-weight: bold;font-family:georgia;" >Nutrition Facts of<br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">detailed information; click on the vegetable name)</span></span><br /><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=102"><span style="font-weight: bold;font-family:georgia;" >Mint -</span></a><br /><ul style="font-family: georgia;"><li>Excellent source of manganese, vitamin C and vitamin A </li><li>Good source of dietary fiber, folate, iron, magnesium, and calcium, vitamin B2</li></ul> <span style="font-weight: bold; font-family: georgia;">Cilantro -</span><br /><ul><li style="font-family: georgia;">Good source of dietary fiber, vitamin A, vitamin C, iron, zinc and magnesium</li><li style="font-family: georgia;">Rich in phytonutrients and flavonoids</li><li><span style="font-family:georgia;">Contains vitamin E, vitamin K and vitamin B6</span><br /></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-82820694609693995432009-03-22T09:08:00.014-05:002009-03-23T10:02:22.614-05:00Spinach Dosa<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3585/3375032913_815d328de2_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-weight: bold;font-family:georgia;" ></span><span style="font-family:georgia;">2 cup Sona masoori rice</span><br /><span style="font-family:georgia;">2 Red chillies</span><br /><span style="font-family:georgia;">1tsp Coriander seeds</span><br /><span style="font-family:georgia;">1tsp Cumin seeds</span><br /><span style="font-family:georgia;">1/2tsp Turmeric</span><br /><span style="font-family:georgia;">3/4 cup Spinach, chopped</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><span style="font-family:georgia;">Cooking oil<br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:<br /></span></span><ul><li style="font-family: georgia;">Wash and soak rice in water for around 3 -4 hrs</li><li><span style="font-family:georgia;">Grind rice, chillies, cumin seeds, coriander seeds, turmeric, salt into a smooth paste. Batter should be neither thick nor thin (as shown below); add around 1 cup of water while grinding. To the batter add chopped spinach</span><br /></li></ul><table style="width: auto;" align="center"><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3454/3375842996_2a8d1fb9c6_m.jpg" /></td></tr></tbody></table><ul style="font-family: georgia;"><li>Heat the Tava and pour a spoonful of batter at the center. Immediately spread it with the back of a spoon. Cover it with a lid and let it cook for a minute in medium heat. Then remove the lid and add little oil on top of dosa. Turn the dosa and cook it for about a min</li></ul><table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3443/3375843158_4dddbb1c71_m.jpg" /></td></tr></tbody></table><ul><li><span style="font-family:georgia;">Serve it hot with chutney</span></li></ul><span style="font-weight: bold;font-family:georgia;" >Nutrition Facts of<br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">detailed information; click on the vegetable name)</span></span><br /><span style="font-weight: bold;font-family:georgia;" ><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43" target="_blank">Spinach</a> -</span><br /><ul><li style="font-family: georgia;">Excellent source of iron, vitamin C and vitamin A</li><li><span style="font-family:georgia;">Good source of folate, magnesium and vitamin E</span></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-35392842145985012002009-03-19T19:03:00.016-05:002009-03-20T10:19:50.432-05:00Nimbe Saaru<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 260px; height: 190px;" src="http://farm4.static.flickr.com/3421/3368372193_7a3522102b_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family:georgia;">4tbsp freshly squeezed Lemon/Lime(Nimbe) juice</span><br /><span style="font-family:georgia;">1tsp Turmeric powder</span><br /><span style="font-family:georgia;">1tsp Cumin seeds</span><br /><span style="font-family:georgia;">3/4tsp Black pepper seeds</span><br /><span style="font-family:georgia;">grape sized Jaggary<br />Salt to taste<br /><br />1tsp Ghee/Butter </span><br /><span style="font-family:georgia;">1/4tsp Mustard seeds</span><br /><span style="font-family:georgia;">3 to 4 Curry leaves</span><br /><span style="font-family:georgia;">pinch of Asafoetida powder</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><ul style="font-family: georgia;"><li>Heat a small pan, add cumin seeds and black pepper. Roast in medium flame until it gives a nice aroma (around 5mins). Grind it into a smooth powder<br /></li><li>In a vessel take finely grounded powder, lemon juice, turmeric, jaggary, salt and around 2 and 1/2 cup of water. Boil it for couple of minutes<br /></li><li>Heat a pan with ghee/butter; add mustard. Once mustard starts to splutter add curry leaves and asafoetida powder</li><li>Add seasoning to saaru. Serve it hot</li></ul><span style="font-weight: bold;font-family:georgia;" >Nutrition Facts of </span><span style="font-weight: bold; font-style: italic; color: rgb(255, 204, 102);font-family:georgia;font-size:85%;" ><br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">detailed information; click on the vegetable name)</span></span><span style="font-weight: bold;font-family:georgia;" ><br /></span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=27" target="_blank" ><span style="font-weight: bold;font-family:georgia;"><span style="text-decoration: underline;">Lemon/Lime</span> -</span></a><br /><ul><li><span style="font-family:georgia;">Very good source of vitamin C</span><br /></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-6923613539210237492009-03-19T19:02:00.004-05:002009-03-20T08:13:02.301-05:00Mysore Rasam<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 260px; height: 190px;" src="http://farm4.static.flickr.com/3577/3369197202_54512c173a_m.jpg" /></td></tr></tbody></table><span style="font-weight: bold;font-family:georgia;" >Ingredients:</span><br /><span style="font-family: georgia;">3/4 cup Toor dal</span>, cooked<br /><span style="font-family: georgia;">3 Tomatoes, chopped</span><br /><span style="font-family: georgia;">2tbsp Cilantro, chopped</span><br /><span style="font-family: georgia;">1tsp Cumin seed</span><br /><span style="font-family: georgia;">1/2tsp Coriander seed</span><br /><span style="font-family: georgia;">1/2tsp Chana dal</span><br /><span style="font-family: georgia;">1/4tsp Black pepper</span><br /><span style="font-family: georgia;">1 red Chilly</span><br /><span style="font-family: georgia;">grape sized Tamarind</span><br /><span style="font-family: georgia;">grape sized Jaggary<br />Salt to taste<br /><br />1tsp Ghee/Butter </span><br /><span style="font-family: georgia;">1/4tsp Mustard seeds</span><br /><span style="font-family: georgia;">3 to 4 Curry leaves</span><br /><span style="font-family: georgia;">pinch of Asafoetida powder</span><br /><br /><span style="font-weight: bold; font-family: georgia;">Method:</span><br /><ul style="font-family: georgia;"><li>Heat a small pan with 1/2tsp oil, add cumin, coriander, chana daal, black pepper and red chilly. Roast in medium flame until it gives out a nice aroma (around 5mins). Grind it to a smooth powder</li><li>Cook tomatoes with jaggery. Once it s cooked add finely grounded powder, salt and dal. Boil it properly for around 5mins. Then add chopped cilantro<br /></li><li>Heat a pan with ghee/butter, add mustard. Once mustard starts to splutter add curry leaves and asafoetida powder</li><li>Add seasoning to rasam and serve it hot with rice and papadam</li></ul><span style="font-weight: bold; font-family: georgia;">Nutrition Facts of </span><span style="font-weight: bold; font-style: italic; color: rgb(255, 204, 102); font-family: georgia; font-size: 85%;"><br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic; font-family: georgia; font-size: 85%;"><span style="font-size: 85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic; font-family: georgia; font-size: 85%;"><span style="font-size: 85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic; font-family: georgia; font-size: 85%;"><span style="font-size: 85%;">detailed information; click on the vegetable name)</span></span><span style="font-weight: bold; font-family: georgia;"><br /></span><span style="font-weight: bold; font-family: georgia;"><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44#healthbenefits" target="_blank"><b>Tomatoes</b></a> -</span><ul style="font-family: georgia;"><li>Excellent source of vitamin C, vitamin A, and vitamin K</li><li>Very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1</li><li>Good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein</li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-10396306802374062622009-03-18T08:14:00.011-05:002009-03-20T08:17:34.857-05:00Bindi Fry<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3468/3365516496_4304c7c881_m.jpg" /></td></tr></tbody></table><br /><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">1lbs Okra</span><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">2tsp red Chilly powder<br />1tsp Cumin powder<br />1tsp Coriander powder<br />1tsp Turmeric powder<br />1tsp Amchur(dry mango) powder<br />Salt to taste<br /><br /></span><span style="font-family:georgia;">2tsp Canola oil (or any cooking oil)</span><br /><span style="font-family:georgia;">1/2tsp Mustard</span><span style="font-family:georgia;"> seeds</span><br /><span style="font-family:georgia;">1/2tsp Urad Daal</span><br /><span style="font-family:georgia;">3 to 4 Curry leaves</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:</span><a id="publishButton" class="cssButton" href="javascript:void(0)" onclick="if (this.className.indexOf("ubtn-disabled") == -1) {var e = document['stuffform'].publish;(e.length) ? e[0].click() : e.click(); if (window.event) window.event.cancelBubble = true; return false;}" target=""></a><ul style="font-family: georgia;"><li>Wash and remove top of the okra. First cut okra lengthwise and then into an inch length</li><li>In a bowl mix okra with salt, amchur, chilly, cumin, coriander and turmeric powder. Set it aside for 15-30mins, as shown below<br /></li><br /><table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3456/3369197092_41a4b551f2_m.jpg" /></td></tr></tbody></table><li>Heat a pan with oil, mustard, urad daal. when mustard starts to splatter; add curry leaves and okra mixture. Stir it<br /></li><li>Let it cook and fry for around 20mins in low to medium flame</li><li>Serve it with rice or roti or chapathi</li></ul><span style="font-weight: bold;font-family:georgia;" >Nutrition Facts of<br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">detailed information; click on the vegetable name)<br /></span></span><a style="font-family: georgia;" href="http://www.produceoasis.com/Items_folder/Vegetables/Okra.html" target="_blank"><span style="font-weight: bold;">Okra -</span></a><br /><ul style="font-family: georgia;"><li>Good source of protein, iron, zinc and copper<br /></li><li>Very good source of dietary fiber, vitamin A, vitamin C, vitamin K, vitamin B6, calcium and potassium</li></ul><span style="font-weight: bold;font-family:georgia;" ><br /></span>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0tag:blogger.com,1999:blog-8399888188894326354.post-80198431204231857252009-03-18T07:26:00.008-05:002009-03-19T13:57:48.162-05:00Aloo Parathas<table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3651/3365443120_a0607780fa_m.jpg" /></td></tr></tbody></table><br /><br /><span style="font-weight: bold;font-family:georgia;" >Ingredients:<br /></span><span style="font-family:georgia;">2 cup Whole wheat flour</span><br /><span style="font-family:georgia;">1 cup hot water</span><br /><span style="font-family:georgia;">2tsp cooking oil</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-family:georgia;">Butter/Cooking oil</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Stuffing</span><br /><span style="font-family:georgia;">1tsp Cooking oil</span><br /><span style="font-family:georgia;">1/2 cup mash Potatoes</span><br /><span style="font-family:georgia;">1tsp turmeric powder</span><br /><span style="font-family:georgia;">2tbsp chopped Cilantro</span><br /><span style="font-family:georgia;">Salt to taste</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Method:</span><br /><span style="font-weight: bold;font-family:georgia;" >1. Stuffing:</span><br /><ul><li> <span style="font-family:georgia;">Heat a pan with cooking oil add turmeric, Cilantro and salt. Mix for around a min in a medium heat.</span><br /></li><li style="font-family: georgia;">For it add mashed potatoes. Mix all of them.<br /></li><li><span style="font-family:georgia;">Let it cool. Make medium size balls</span></li></ul><span style="font-weight: bold;font-family:georgia;" ><table style="width: auto;" align="center"><br /><tbody><tr><td><img style="margin: 0px auto 10px; display: block; width: 320px; height: 240px;" src="http://farm4.static.flickr.com/3241/3364624609_5c4ce7e221_m.jpg" /></td></tr></tbody></table><br />2. Dough:<br /></span><ul style="font-family: georgia;"><li>Mix flour, salt, oil and water together to make a soft dough. Knead the dough for couple of mins</li></ul><span style="font-weight: bold;font-family:georgia;" > 3. Parathas:<br /></span><ul><li style="font-family: georgia;">Divide the dough into around 8 equal parts.</li><li style="font-family: georgia;">Roll the dough into 5 inch diameter circles. Put the filling in the center. Seal it by pulling the edges. Press the ball until stuffing is evenly spread. Then dip it in the flour and roll it carefully<br /></li><li style="font-family: georgia;">Heat the skillet on medium high. Place the paratha and press with the spatula so that it is evenly cooked. Before flipping add little butter. Now cook other side with little butter</li><li><span style="font-family:georgia;">Serve it hot</span> with curry</li></ul><span style="font-weight: bold;font-family:georgia;" >Nutrition Facts of<br /></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">(for </span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">source/</span></span><span style="font-weight: bold; color: rgb(255, 204, 102); font-style: italic;font-family:georgia;font-size:85%;" ><span style="font-size:85%;">detailed information; click on the vegetable name)<br /></span></span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=66" target="_blank"><span style="font-weight: bold;font-family:georgia;" >Whole wheat flour -</span><br /></a><ul style="font-family: georgia;"><li>Very good source of dietary fiber and manganese<br /></li><li>Good source of magnesium</li></ul><span style="font-weight: bold;font-family:georgia;" ><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43" target="_blank"></a></span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=134" target="_blank"><span style="font-weight: bold;font-family:georgia;" ></span></a><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48" target="_blank"><span style="font-weight: bold;font-family:georgia;" >Potato -</span></a><br /><ul><li style="font-family: georgia;">Very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber.</li><li><span style="font-family:georgia;">Baked potato is an exceptionally healthful low calorie, high fiber food.</span></li></ul>Priyahttp://www.blogger.com/profile/10344010691297734775noreply@blogger.com0