tag:blogger.com,1999:blog-29927360311473971922024-03-19T08:59:36.490+05:30Sweet Spicy Tasty~ Satiate your taste buds !Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.comBlogger481125tag:blogger.com,1999:blog-2992736031147397192.post-91049162534807197002023-10-05T22:35:00.006+05:302023-10-05T23:58:49.196+05:30Aloo Gobhi Sabji / Potato Cauliflower gravy - No onion No garlic sabzi<p> Aloo Gobhi is a classic winter delicacy . Piping hot phulkas/ rotis and a bowl of delicious Aloo Gobhi curry is an absolute bliss on a chill winter night . </p><p>Very simple to make with just basic spices ,Alu Gobhi sabji can be prepared in less than 15mins. I saute the basic spices with tomato ,potato and cauliflower and cook it in a pressure cooker for 1 whistle. This way it gets done quickly and perfectly . </p><p>The final garnish with fresh corriander is the icing on the cake,the smell of fine chopped kothmir when mixed with the curry kindles the appetite instantly. Those of who you like a little extra zing, you may squeeze some lime juice over the gravy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrrTAxFtkQaOyUSzodgFt4NzaKeRj9wCDUJxRJikXoxTBAiZfeCOwqx1jIDuhfhNndPewc8IhVgpnAEQHG0J638hlIUP6y4e80iFSFSZXiYQqGEJVDaJ7owf52WKcLSgIy0imP-CJk6AMNbSv5CZ2jVPpu16KAySHIQ7hYq5DFoseAPRFDmjxxjwaQgRm/s2992/20230713_202739-02.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrrTAxFtkQaOyUSzodgFt4NzaKeRj9wCDUJxRJikXoxTBAiZfeCOwqx1jIDuhfhNndPewc8IhVgpnAEQHG0J638hlIUP6y4e80iFSFSZXiYQqGEJVDaJ7owf52WKcLSgIy0imP-CJk6AMNbSv5CZ2jVPpu16KAySHIQ7hYq5DFoseAPRFDmjxxjwaQgRm/w640-h640/20230713_202739-02.jpeg" width="640" /></a></div><p>Aloo Gobhi is a very popular side dish ordered in most restaurants and dhabas for all those who love typical North Indian flavors. We can make a dry curry like a stir fry using Aloo and Gobhi or even as a semi liquid gravy . </p><p>We love the gravy type curry at home ,so I prefer to make this for my family . A perfect choice for Vegans as well as those who don't prefer to include Onions and Garlic in their meal .</p><p>I chose this recipe for our ongoing No Garlic No Onion recipes theme in Shhh cooking secretly group. Theme suggested by Priya Iyer ,a versatile blogger .I was partnered with Sujata Ji for this theme who has dished out a creamy and delectable <a href="https://batterupwithsujata.com/2023/10/paneer-malai-curry-no-onion-no-garlic-curry/"><b>Paneer Malai Curry</b></a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKP_3A7yc_va-mOGpn0obu9QDCueMtM9THTtbkm1_wGkVW2kBNrnfHBEBhYJaoylrnYaRiX2XDb072bNto0zPhYhn9Y9V7ILcthE7HFYpC9CbbzGJTd7U_Tuy7EfNSRQ58q269HDpRGb5pKl_kggiBiKcVRvZzNsxkb10u73UByLFe-zh3Eef4TW3WHR7/s4000/20230713_202323-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKP_3A7yc_va-mOGpn0obu9QDCueMtM9THTtbkm1_wGkVW2kBNrnfHBEBhYJaoylrnYaRiX2XDb072bNto0zPhYhn9Y9V7ILcthE7HFYpC9CbbzGJTd7U_Tuy7EfNSRQ58q269HDpRGb5pKl_kggiBiKcVRvZzNsxkb10u73UByLFe-zh3Eef4TW3WHR7/w640-h480/20230713_202323-01.jpeg" width="640" /></a></div><br /><div style="text-align: left;"><b>Preparation Time - 15 mins<br /></b><b>Cooking Time - 20 mins<br /></b><b>Complexity - simple<br /></b><b>Serves - 2 to 3</b></div><p><b>Ingredients</b> </p><div style="text-align: left;">1 medium sized Cauliflower <br />2 medium Potatoes <br />3 medium Tomatoes<br />2 Green chillies finely chopped<br />1/2 inch Ginger finely chopped<br />1/2 tsp Red chilli powder<br />1tsp Dhaniya jeera powder <br />1/4 tsp Haldi/turmeric <br />1 tsp garam masala<br />1/2 tsp jeera<br />1/4 tsp saunf<br />Salt as required <br />Corriander leaves finely chopped<br />2tsp Oil<br />Pinch of sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method</b> </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dv_wMTjUmCe-vNeLujQB5EUleXsFdFQEli5E_hxoeKt_0E9r1JPsE2saMOupT4Ng0lj1QqvryJIABwqx40uIWyk6z8cKKlQqFum-H0GJNI2XXdFgb_Sl9Lrou-VB6CC7T02qh4ojwPkjSGuhqHA2jreUEnu_SKjCAzVQYgV92If8nGfJyCwYDZwt1X9L/s4096/Polish_20231005_182315391.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3276" data-original-width="4096" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dv_wMTjUmCe-vNeLujQB5EUleXsFdFQEli5E_hxoeKt_0E9r1JPsE2saMOupT4Ng0lj1QqvryJIABwqx40uIWyk6z8cKKlQqFum-H0GJNI2XXdFgb_Sl9Lrou-VB6CC7T02qh4ojwPkjSGuhqHA2jreUEnu_SKjCAzVQYgV92If8nGfJyCwYDZwt1X9L/w640-h512/Polish_20231005_182315391.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li>Cut out the florets from the main flower and soak it in salt and turmeric water. This enables to clean up some hidden worms which are usually hidden inside the cauliflower. Discard the water after rinsing the florets well .</li><li>Cut the potatoes into small cubes and tomatoes into medium Chunks.</li><li>Heat the oil in the pressure cooker and splutter the jeera and saunf . Once it crackles, fry the chopped ginger and chillies .</li><li>Add the spices (turmeric, chilli powder, dhaniya jeera powder and garam masala) and fry it on low flame without burning the masalas.</li><li>Add the tomatoes and cook it well until it turns mushy.</li><li>Add the potatoes, cauliflower mix it well .Adjust salt ,sugar, 1/2 cup water and pressure cook for 1 whistle on medium flame.</li><li>Release the pressure naturally, give it a nice stir . Take 1 tbsp of the curry in a bowl and lightly mash it. Add it back to the gravy and give a quick boil for 1 or 2 mins. This mashed portion gives the gravy some thickness and volume to the curry.</li><li>Garnish with fresh corriander and squeeze some lime just before serving and serve hot .</li></ul><h4 style="text-align: left;">Pin it up</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JGBV6tpUchoS3x7M8rH8U1wRd5v_4TsOYGkJ8KKyipbTEoAY7cuX5kenc9AxTWTHR-MBGxjZ-CdGKo48voUmCL3Zc91KyIzyALsjQahF40v9fR9uPDffkUIMEINf6yIC7grlFWt9zi5KWwaebCw711TwntAbdiwAP3EbxVHjqSecSCYNy2tjNj13wgUO/s4000/20230713_202719-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JGBV6tpUchoS3x7M8rH8U1wRd5v_4TsOYGkJ8KKyipbTEoAY7cuX5kenc9AxTWTHR-MBGxjZ-CdGKo48voUmCL3Zc91KyIzyALsjQahF40v9fR9uPDffkUIMEINf6yIC7grlFWt9zi5KWwaebCw711TwntAbdiwAP3EbxVHjqSecSCYNy2tjNj13wgUO/w360-h640/20230713_202719-01.jpeg" width="360" /></a></div><br /><div><br /></div></div>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com13tag:blogger.com,1999:blog-2992736031147397192.post-32154360235878969792023-09-15T19:24:00.005+05:302023-09-16T08:03:09.402+05:30Ganesh Chaturthi Special Prasadam (Vinayaka Chaturthi) - Ganesh Utsav / Ganeshotsav<p> Ganesh Chaturthi or Vinayaka Chaturthi is the most sought after Hindu Festival . Everyone loves to celebrate Ganesh Chaturthi with pomp and glory . Ganesh Chaturthi falls in the Holy month of Bhadrapada as per Indian Almanac which is around August - September as per Gregorian calender . <b><span style="color: #38761d; font-family: Architects Daughter; font-size: x-large;">This year we are celebrating Ganesh Chaturthi on 18th September 2023.</span></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rf1JPyA1vDEjghw6IsoFM2jQL_9skfpFQ783ZGJ-AoZuSOauh_XqioGsDS-lb92veplIlj5oxnaOdtGdBogSJ7Q8XXOMp63E896CC9IqozA1UfKc5y055KMpxVHfrwx-d_5Y0Q0WVISlozB4RvwIkfvq-zjwxc0Noz0mguSQGdHOA3hPbTYx_6nA64cg/s3024/20220831_091812-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rf1JPyA1vDEjghw6IsoFM2jQL_9skfpFQ783ZGJ-AoZuSOauh_XqioGsDS-lb92veplIlj5oxnaOdtGdBogSJ7Q8XXOMp63E896CC9IqozA1UfKc5y055KMpxVHfrwx-d_5Y0Q0WVISlozB4RvwIkfvq-zjwxc0Noz0mguSQGdHOA3hPbTYx_6nA64cg/w640-h640/20220831_091812-01.jpeg" width="640" /></a></b></div><b><br /></b><p></p><p>Mumbai is known for Ganesh Chaturthi festival which lasts for 10 days known as Ganesh Utsav or Ganeshotsav .We can hear everyone singing Ganapati Bappa Morya , Mangal moorthy Morya while they invite Ganpati Bappa Home.</p><p>Having grown up in Mumbai, I have my set of beautiful and divine memories of celebrating the Ganesh Utsav for 10 days.It is very difficult to bid adieu to Ganesha on Ananth Chaturthi. The entire city of Mumbai puts up a very vibrant look and there is just positive vibes all over. I always have my heart in Mumbai during Ganesh Utsav .Bangalore also celebrates Ganesh Utsava in its own way and there is a vibrant charm all over the city.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzelrLyfV_C2Kf6vSkat-J_mHiUlM6OMVDwub1B4h_6oI0JGoUZY2MNPj7A3Vd_wBNQqCypTOVy-p56w6dLh0EctdYE8_Xo6yJHmHEuBxe4x8_x6kYUIHCUJzzuvI3qxLBbVdET_dzBTMglN8T_59g4kOEq_Q7UZSoyZek4TLLEn2xZvMoLdRe9FP4QEi/s3024/20220830_154951-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzelrLyfV_C2Kf6vSkat-J_mHiUlM6OMVDwub1B4h_6oI0JGoUZY2MNPj7A3Vd_wBNQqCypTOVy-p56w6dLh0EctdYE8_Xo6yJHmHEuBxe4x8_x6kYUIHCUJzzuvI3qxLBbVdET_dzBTMglN8T_59g4kOEq_Q7UZSoyZek4TLLEn2xZvMoLdRe9FP4QEi/w640-h640/20220830_154951-01.jpeg" width="640" /></a></div><p>The atmosphere is so positive and vibrant during this festive season in every home . Everyone at home gets into planning of bringing the best Ganesha idol home by placing the order for the Murthy well in advance with the sculptor .The decor planning also starts much before with kids ,elders all getting into festive mood . The ladies of the house get into the planning of prasad and neivedya making and list out what bhog to be offered as long as we have Ganapati Bappa at our abode. I am detailing the list of prasadams we can offer to Lord Ganesha during the 10 day Festival . Click on the recipe names below for a detailed procedure to make.</p><h4 style="text-align: left;">South Indian Style Prasadam Menu </h4><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiPtb1IprBjoCTlRKbXi_GyXbFvz8qv2h53OxZlwxsXO0nJiS2Fdlsu9y9KSY3_kifpaazfEkdBsgvblUo2P8zWogSu-uZFGDw_UkDk12J4V229pXxStu0zrPWTS4EUKJaW5oYTtIcPg_gRwJoqeR8nb7SVyJm7Unwru9CJSafUNLyWjNwvIeIO4acJI1/s4096/Polish_20230915_185136660.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3276" data-original-width="4096" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiPtb1IprBjoCTlRKbXi_GyXbFvz8qv2h53OxZlwxsXO0nJiS2Fdlsu9y9KSY3_kifpaazfEkdBsgvblUo2P8zWogSu-uZFGDw_UkDk12J4V229pXxStu0zrPWTS4EUKJaW5oYTtIcPg_gRwJoqeR8nb7SVyJm7Unwru9CJSafUNLyWjNwvIeIO4acJI1/w640-h512/Polish_20230915_185136660.jpg" width="640" /></a></div><div><br /></div><h4 style="text-align: left;"><a href="https://www.sweetspicytasty.com/2021/09/kozhukkattai-modakam-modak.html">Modakam/ Kozhukkattai</a> <br /><a href="https://www.sweetspicytasty.com/2022/03/ammini-kozhukkattai-steamed-rice-flour.html">Ammini Kozhukkattai</a> <br /><a href="https://www.sweetspicytasty.com/2019/08/black-channa-sundal-kondakadalai-sundal.html?m=1">Kondakadalai Sundal</a> <br /><a href="https://www.sweetspicytasty.com/2019/08/raw-rice-idli-pachai-arisi-idli.html?m=1">Pachai Arisi Idli (Raw rice Idli)<br /></a><a href="https://www.sweetspicytasty.com/2020/11/medhu-vada-platter-south-indian-delicacy.html">Ulundhu Vadai (Medhu Vadai)<br /></a><a href="https://www.sweetspicytasty.com/2022/04/aval-payasam-poha-kheer-rice-flakes.html">Aval Payasam</a> <br /><a href="https://www.sweetspicytasty.com/2019/01/panchamritham-panchamrutham.html">Panchamritham<br /></a><a href="https://www.sweetspicytasty.com/2022/04/balehannu-rasayana-baalehannina.html">Baalehannu Rasayana</a> </h4><div style="text-align: left;"><br /></div><div style="text-align: left;"> ■■■■■■■■■■■■■■■■■■■■■■■■■</div><div style="text-align: left;"><br /></div><h4 style="text-align: left;">Maharashtrian Style Prasadam Menu</h4><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRBOTHrW_iV4iDr4MG7N_WxhevZ9LZ4izv-3jR0tbsJvBc4T3Sct2fpPb8hMOFHPzKtaZMA6Nc2MKSYnSnDkzMNZx-w-HBjHZlYcnJhATbOVrK-qD2MBJOXbtKVusFzYgEubWmYESQGm8LwiFGsgEQaL1vNUIL-Hk_cugFqAj86gNusIO_kjgOtJXOpex/s4096/Polish_20230915_190605394.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3276" data-original-width="4096" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRBOTHrW_iV4iDr4MG7N_WxhevZ9LZ4izv-3jR0tbsJvBc4T3Sct2fpPb8hMOFHPzKtaZMA6Nc2MKSYnSnDkzMNZx-w-HBjHZlYcnJhATbOVrK-qD2MBJOXbtKVusFzYgEubWmYESQGm8LwiFGsgEQaL1vNUIL-Hk_cugFqAj86gNusIO_kjgOtJXOpex/w640-h512/Polish_20230915_190605394.jpg" width="640" /></a></div><h4 style="text-align: left;"><a href="https://www.sweetspicytasty.com/2021/09/kozhukkattai-modakam-modak.html">Ukidiche Modak</a> <br /><a href="https://www.sweetspicytasty.com/2021/10/varan-bhaat-maharashtrian-meal.html">Varan Bhaat<br /></a><a href="https://www.sweetspicytasty.com/2019/06/basundi-traditional-indian-dessert.html?m=1">Basundi<br /></a><a href="https://www.sweetspicytasty.com/2020/08/kesar-pista-shrikhand.html?m=1">Shrikhand<br /></a><a href="https://www.sweetspicytasty.com/2022/06/poori-bhaji-aamras-summer-seasonal.html">Puri - Batatachya Bhaji</a> <br /><a href="https://www.sweetspicytasty.com/2020/08/kothimbir-wadi-vegan-deep-fried.html">Kothimbir Vadi</a> <br /><a href="https://www.sweetspicytasty.com/2021/03/kaakdi-koshimbir-indian-style-cucumber.html">Khamang Kakdi<br /></a><a href="https://www.sweetspicytasty.com/2020/08/dryfruit-kheer.html">Dry fruits Kheer</a></h4><div style="text-align: left;"><br /></div><div>After the 10 day festivity, it is very heart breaking to send off Lord Ganesha . This process is called as Visarjan wherein Lord Ganesha is immersed into the sea and we bid a farewell to him .While sending him off,we all wish and pray for his return next year and the mind begins to plan on how to welcome him home coming year .</div><div>Ganapati Bappa Morya ,Pudchya Varshi Lavkar Ya ..this is what is chanted while we bid him adieu,meaning "oh lord Ganesha,pls come back soon next year" .</div><div><br /></div><h4 style="text-align: left;">Pin me for later </h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROEj_uWoLf9Ene2HcwEe62ASHbxXt7vK8MIA2gAnLrojlMx7hR-o2eRhMC4UR9v15o3hENpYGVj4dwMKVCc10tB7KddEhnQMAMJS5OwJztNZeMSTNeNsgax38NMzkOoXyGtuNsWDmTmofjPhek8VD3BixGDnqipPTWCufG7eJ8ZZtUfgLROaDO99Ld7Dh/s7285/Polish_20230916_080156162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="7285" data-original-width="4096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROEj_uWoLf9Ene2HcwEe62ASHbxXt7vK8MIA2gAnLrojlMx7hR-o2eRhMC4UR9v15o3hENpYGVj4dwMKVCc10tB7KddEhnQMAMJS5OwJztNZeMSTNeNsgax38NMzkOoXyGtuNsWDmTmofjPhek8VD3BixGDnqipPTWCufG7eJ8ZZtUfgLROaDO99Ld7Dh/w360-h640/Polish_20230916_080156162.jpg" width="360" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com4tag:blogger.com,1999:blog-2992736031147397192.post-56507234394639426392023-09-07T08:27:00.005+05:302023-09-07T08:32:37.471+05:30Keerai (greens) Kootu - vegan south Indian accompaniment <p> Keerai is the Tamil name for Green Leafy vegetables in general . Spinach is known as palak keerai , fenugreek is known as Vendhiya Keerai , Amaranthus is known as Arai Keerai , Dill Leaves is known as Soi Keerai ,Drumstick leaves as Murunga keerai so on and so forth.</p><p>We all know how healthy and beneficial is the inclusion of greens in our daily diet . So pls do make it a point to include greens as a part of diet atleast once or twice a week . Of course please exercise caution and consult your Doctor if greens need to be avoided due to underlying medical conditions.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfj9qmMsn2Zg5pTozUVBL4iCwYDXt5tkzF93CHKA-hdx5cgs1eRxIfl7_fkXAjLUL3PuGuwGtkQuLmYoYcIGaX7JAylGHp9AR0sXxBIulbn0IExuK-T5sPNFUm4D3u7-Di3JDXhzM3QERektVbQlW38ZTKJrTXyW1mZvga6oYuS7aNJx50NohiMJDTVSWJ/s2992/20230602_092432-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfj9qmMsn2Zg5pTozUVBL4iCwYDXt5tkzF93CHKA-hdx5cgs1eRxIfl7_fkXAjLUL3PuGuwGtkQuLmYoYcIGaX7JAylGHp9AR0sXxBIulbn0IExuK-T5sPNFUm4D3u7-Di3JDXhzM3QERektVbQlW38ZTKJrTXyW1mZvga6oYuS7aNJx50NohiMJDTVSWJ/w640-h640/20230602_092432-01.jpeg" width="640" /></a></div><p>I am very fond of <a href="https://www.sweetspicytasty.com/2013/03/keerai-sambar-greens-sambar.html#more"><b><span style="font-size: large;">keerai sambar</span></b></a>, <b><span style="font-size: large;"><a href="https://www.sweetspicytasty.com/2020/11/keerai-masiyal-blanched-mashed-greens.html">keerai masiyal </a></span></b>and keerai kootu in south indian cuisine whereas in North Indian cuisine my favorites are <b><span style="font-size: large;"><a href="https://www.sweetspicytasty.com/2013/04/dal-palak-spinach-lentil-gravy.html">Dal Palak</a>,<a href="https://www.sweetspicytasty.com/2018/10/palak-paneer-cottage-cheese-in-spinach.html">Palak Paneer</a> , <a href="https://www.sweetspicytasty.com/2022/01/methi-thepla-fresh-fenugreek-flat-bread.html">Methi theplas, </a><a href="https://www.sweetspicytasty.com/2013/02/palak-paratha.html?m=1">Palak Paratha</a></span></b> which feature frequently on our meals regularly. </p><p>Keerai kootu has been my childhood favorite and I would eat this almost everyday as a little girl . The mild sweetness from the cooked moong dal blends well with the coconut jeera paste and cooked palak and the final tempering of mustard in coconut oil simply elevates the flavor profile of the kootu. You can pair it with some delicious sambar rice or mix this kootu with some steamed rice and ghee and enjoy as is. You can use any variety of keerai for this kootu,but I personally love palak. I don't like Methi in kootu as it imparts a slightly bitter taste to the kootu which puts me off.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8SN5Jb0OBDlY3DJoSy0kEjxnciJNFoCZg9Rhwh8_oWWmoHZfats3vCrrqwxDomgCKfQv9Rr4pO6gSrXQiw_cV2yMl4TEcP9NED6UUKjxhVTPu50C24WJUOouPQCgFBw3-XYcF1hEBxkY5qgkUHKBjlKChblP7cen6eKL743Jlm-tfApQQZ0vPW9lcRKb/s2992/20230602_092316-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8SN5Jb0OBDlY3DJoSy0kEjxnciJNFoCZg9Rhwh8_oWWmoHZfats3vCrrqwxDomgCKfQv9Rr4pO6gSrXQiw_cV2yMl4TEcP9NED6UUKjxhVTPu50C24WJUOouPQCgFBw3-XYcF1hEBxkY5qgkUHKBjlKChblP7cen6eKL743Jlm-tfApQQZ0vPW9lcRKb/w640-h640/20230602_092316-01.jpeg" width="640" /></a></div><p>The green Leafy vegetables need to be cleaned very well before using. There may be a chance of lot of weeds or some rotten leaves hidden in the bunch . I am sharing a detailed video on how to clean the green Leafy vegetables at ease. If the stems are tender,I chop them finely and use it too while making the kootu.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_Q83dDrFr9M" width="320" youtube-src-id="_Q83dDrFr9M"></iframe></div><p>If you are a lover of exotic greens, then Baby Bokchoy and Shitaake stir fry by Preethi will be the best choice. I was paired with Preethi for August's Theme of Leafy Greens theme suggested by Seema of Mildly Indian.</p><p><br /></p><div style="text-align: left;"><b>Preparation Time - 15 mins<br />Cooking Time - 20 mins<br />Complexity - easy<br />Serves - 2 to 3 </b></div><p><b>Ingredients</b> </p><div style="text-align: left;">2 small bunch spinach/palak <br />1.5 cup cooked moong dhall<br />1/4 cup grated coconut <br />1tsp jeera<br />1/2 tsp pepper<br />2 to 3 dry red chillies / 1 tsp red chilli powder <br />2 tsp coconut oil<br />1 tsp mustard seeds <br />1/2 tsp udad dhall<br />Pinch of asafoetida<br />Salt as needed </div><p><b>Method</b> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtcd4GpYCHf_adm8J48ku0VWsGu796t_AAifHvRoFcCmWJlJ9FcvldZPy1dFljCqYkrwz466NhytOH_52RkSmgV1huenkaQ38fQ_eAGjkT4tfDGUytLqY2Z2ENeEFgau294RbxvpagU5TFajqQCpsxEShs6Vppvjmpr0JBBHA3efiUeEn9pOYNfS2Y4ni/s4096/Polish_20230905_191105635.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtcd4GpYCHf_adm8J48ku0VWsGu796t_AAifHvRoFcCmWJlJ9FcvldZPy1dFljCqYkrwz466NhytOH_52RkSmgV1huenkaQ38fQ_eAGjkT4tfDGUytLqY2Z2ENeEFgau294RbxvpagU5TFajqQCpsxEShs6Vppvjmpr0JBBHA3efiUeEn9pOYNfS2Y4ni/w640-h480/Polish_20230905_191105635.jpg" width="640" /></a></div><p></p><ul style="text-align: left;"><li>Clean and wash the spinach bunch well . Finely chop the palak and cook it well . No need to pressure cook .you can cook it in regular open pot until the raw flavor is lost. Use a heavy bottomed pan always.</li><li>Grind the coconut, jeera ,pepper, red chillies to a fine paste with sufficient water.</li><li>Once the palak is cooked, add this coconut paste,bring it to a rolling boil and then add the cooked moong dhall .</li><li>Ensure the cooking is on medium flame and you are stirring constantly to avoid burning . Moong dhall and coconut paste will stick to the pan very quickly.</li><li>Once the kootu reaches a rolling boil,turn off and prepare a tempering of mustard, udad dhall and asafoetida in coconut oil and pour it over the kootu . Relish the kootu with rice and papads. </li></ul><p></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com11tag:blogger.com,1999:blog-2992736031147397192.post-84513605654031309252023-08-03T23:01:00.007+05:302023-08-04T15:51:33.541+05:30Vendakka Kichadi (Pachadi) | Fried ladies finger (okra) in coconut yogurt sauce - Sadhya special <p> Kichadi (Pachadi) is an integral part of a festive meal (Sadhya) in Kerala. Kerala style kichadi must not be confused with the North Indian Khichdi which is a rice based main course recipe. </p><p> Onam and Vishu Sadhya is incomplete without serving a kichadi . Kichadi also known as Pachadi in few regions of Kerala,is a yogurt based side dish often made from various vegetables like Okra/ladies finger ,ginger ,tomato, Cucumbers, ash gourd etc .</p><p>Kichadi pairs well with Sambar Rice and a coconut based vegetable stir fry . One can even make it as a part of day to day meal as well. Why wait for a special occasion to savor such a healthy delicacy ? </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxs6PO0uV8c3zkNqlMaAN71Kkf6Rpdm5W5iQNeF6pSJVADFI4oZ36mof5dDksE_ZSHN-fe-D8LcBM8xbwfpUL4dlbgtcQPg1HhwD0rP5QLao3CGbgagzuUEBw-3nTwTzGOGD2PN7MKjD5ZptXlhwR6zxaKRLYpST2vR4dZwRH7UxYF3yBv1BIJ1Xvo5Q4/s4000/20230720_122649-01-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxs6PO0uV8c3zkNqlMaAN71Kkf6Rpdm5W5iQNeF6pSJVADFI4oZ36mof5dDksE_ZSHN-fe-D8LcBM8xbwfpUL4dlbgtcQPg1HhwD0rP5QLao3CGbgagzuUEBw-3nTwTzGOGD2PN7MKjD5ZptXlhwR6zxaKRLYpST2vR4dZwRH7UxYF3yBv1BIJ1Xvo5Q4/w640-h480/20230720_122649-01-01.jpeg" width="640" /></a></div><p><b><span style="font-size: large;">Vendakkai Thayir Kichadi/Pachadi </span></b> is made from okra/ladies finger . Ladies finger is known as Vendakka or Vendakkai in Malayalam/ Tamil.</p><p>Chopped ladies finger is shallow fried in coconut oil and then added to the coconut chilli paste mixed in yogurt. The yogurt must not be spur, else it will ruin the taste of the kichadi /pachadi.</p><p>Some recipes call for cooking the coconut chilli paste + yogurt ,but in this recipe I am not cooking the yogurt mixture . I am going to just add the fried Okra to the yogurt mix along with the tempering. </p><h4 style="text-align: left;">Some popular kichadi /pachadi served as part of Sadhya </h4><p><a href="https://www.sweetspicytasty.com/2021/09/inji-thayir-pachadi-ginger-yogurt-dip.html"><b><span style="font-family: Josefin Sans; font-size: large;">Inji (Ginger) Thayir Kichadi </span></b></a></p><p><b><span style="font-family: Josefin Sans; font-size: large;"><a href="https://www.sweetspicytasty.com/2020/10/thakali-thayir-pachadi-tomato-yogurt.html">Thakali (Tomato) Kichadi</a> </span></b></p><p><b><span style="font-family: Josefin Sans; font-size: large;"><a href="https://www.sweetspicytasty.com/2023/05/vellarikaai-inji-thayir-pachadi.html">Vellarikai Inji (Cucumber Ginger )Thayir</a> </span></b></p><p><a href="https://www.sweetspicytasty.com/2022/03/vellarikaai-cucumber-pachadi.html"><b><span style="font-family: Josefin Sans; font-size: large;">Vellarikai (Cucumber) kichadi</span></b></a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1rd139xkvnyc65vK9UmRzpkP_Z2NxwyQ9Z5F7TJpFH-cAo1HBUS8ROh53wwczI5IgoYsDm0is682Zv91GQ0e245DLqUJOrmJkKIF5KH-EeAGiSE3i6q3A-6rCs3PNcE4uA4NKjGxYJxut3DYvrcBE7eclSX3QLMMUur9WEK_JWsFY_D99q_ahPBtaubu/s940/103794622_10156942327952163_4224860785732590221_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1rd139xkvnyc65vK9UmRzpkP_Z2NxwyQ9Z5F7TJpFH-cAo1HBUS8ROh53wwczI5IgoYsDm0is682Zv91GQ0e245DLqUJOrmJkKIF5KH-EeAGiSE3i6q3A-6rCs3PNcE4uA4NKjGxYJxut3DYvrcBE7eclSX3QLMMUur9WEK_JWsFY_D99q_ahPBtaubu/w320-h268/103794622_10156942327952163_4224860785732590221_n.jpg" width="320" /></a></div><p>This month in our SHHH Secretly Cooking Challenge food group,we are celebrating Sadhya special hosted by me . My fellow bloggers have come up with amazing and authentic Kerala Sadhya recipes . My partner for this month ,Radha Rajagopalan has dished out the traditional <b><a href="https://magical-ingredients.com/2023/08/paal-ada-payasam/"><span style="font-size: large;">Ada Pradhaman</span></a></b> ,which is a classic dessert from Kerala. Do check out her recipe for <b><span style="font-size: large;"><a href="https://magical-ingredients.com/2023/08/paal-ada-payasam/">Ada Pradhaman</a></span></b> without fail . </p><p>To know more about the dishes served in a typical Sadhya for Onam / Vishu, check out the list soon after the recipe of Vendakkai Kichadi. I am giving you a complete list of authentic recipes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_fYGBzEW8i_J9FuHGKYzMDUhToS-ryF0m7izC9kjHiNFkQzB9Jc0lB2CHfK2jbTCRC2BuP27-FU1R9idOcn1Qa7oNXsWb0yxWE0v54ZZK3XK3R7rWMXrYs5ltGBqjwOJUIwLMLb_uyLCz5oh24OhCAurbTPz1laghBJwUSwL-RMUCuzylDYUd2yAOWbs/s2992/20230720_122706-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_fYGBzEW8i_J9FuHGKYzMDUhToS-ryF0m7izC9kjHiNFkQzB9Jc0lB2CHfK2jbTCRC2BuP27-FU1R9idOcn1Qa7oNXsWb0yxWE0v54ZZK3XK3R7rWMXrYs5ltGBqjwOJUIwLMLb_uyLCz5oh24OhCAurbTPz1laghBJwUSwL-RMUCuzylDYUd2yAOWbs/w640-h640/20230720_122706-01.jpeg" width="640" /></a></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Preparation Time - 10mins<br /></b><b>Cooking Time- 5 mins<br /></b><b>Complexity - simple<br /></b><b>Serves - 2 to 3 </b></div><p><b>Ingredients</b></p><div style="text-align: left;">1/4 cup fresh grated coconut <br />2 green chillies<br />1/2 tsp jeera/cumin<br />8 to 10 tender ladies finger/okra/vendakkai<br />200ml thick yogurt/dahi/thayir<br />Salt as needed<br />2 tsp coconut oil<br />1/2 tsp mustard seeds<br />1 dry red chilli<br />Few curry leaves </div><p><b>Method</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAh9rqZKMsrxi2Y7sxaTXfSRmg2f7B89feaaONYgGhJbz2ocoPMKimeRNyPFAfHaMWAfLHzFp2qbWc9Zed_Egm182BED79XSErDmnfLTi5_1DYlXzzRltXpaSLx3X9EclllXF2UM3AoalHHxAVCGGnZYDpTkFoxTYaZBAXm9fwdo9yppCLZUTPToP_-qYG/s4096/Polish_20230803_224348692.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAh9rqZKMsrxi2Y7sxaTXfSRmg2f7B89feaaONYgGhJbz2ocoPMKimeRNyPFAfHaMWAfLHzFp2qbWc9Zed_Egm182BED79XSErDmnfLTi5_1DYlXzzRltXpaSLx3X9EclllXF2UM3AoalHHxAVCGGnZYDpTkFoxTYaZBAXm9fwdo9yppCLZUTPToP_-qYG/w640-h480/Polish_20230803_224348692.jpg" width="640" /></a></div><p></p><p></p><ul style="text-align: left;"><li>Wash and dry the ladies finger. Cut into medium sized roundels. </li><li>Whisk the yogurt well and make it lump free and smooth. </li><li>Grind the green chillies, coconut,jeera with 1tbsp yogurt and some water into a smooth paste.</li><li>Add this paste to the yogurt and mix it well with adequate salt.</li><li>In a frying pan,heat 1tsp of coconut oil and roast the ladies finger until it crispy ,add a little salt to the roasted ladies finger in the end .</li><li>Prepare a tempering of mustard seeds,red chilli and curry leaves in the remaining coconut oil .</li><li>Add the roasted ladies finger ,tempering to the yogurt mixture and mix it well .Delicious and tasty vendakkai kichadi is ready to be served .</li></ul><p></p><p style="background-color: #c7ed83; font-family: Merriweather; font-size: 24px;"><i>Sadhya recipes on the blog. Click on the individual items below to get detailed recipe</i></p><p style="background-color: #c7ed83; font-family: Merriweather; font-size: 24px;"></p><a href="https://sweetspicytasty.blogspot.com/2013/04/erissery.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"></a><ul style="text-align: left;"><a href="https://sweetspicytasty.blogspot.com/2013/04/erissery.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"></a><li><a href="https://sweetspicytasty.blogspot.com/2013/04/erissery.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"></a><a href="https://sweetspicytasty.blogspot.com/2013/04/erissery.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"><span style="color: #cc0000; font-family: "Josefin Sans";"><b style="background-color: #d9ead3;">Erissery</b></span></a></li><li><a href="https://www.sweetspicytasty.com/2020/08/kootu-curry-sadhya-special-vegan.html?m=1" style="color: #4c7349; font-family: "Josefin Sans"; font-size: 24px; text-decoration-line: none;"><b style="background-color: #d9ead3;">Kootu Curry</b></a></li><li><b style="background-color: #d9ead3;"><a href="https://sweetspicytasty.blogspot.com/2017/03/puli-inji-tamarind-ginger-preserve.html?m=1" style="color: #4c7349; font-family: "Josefin Sans"; font-size: 24px; text-decoration-line: none;">Puli inji</a><span style="color: #cc0000; font-family: "Josefin Sans"; font-size: 24px;"> </span></b></li><li><b style="background-color: #d9ead3;"><a href="https://sweetspicytasty.blogspot.com/2013/04/avial.html?m=1" style="color: #4c7349; font-family: "Josefin Sans"; font-size: 24px; text-decoration-line: none;">Avial</a><span style="color: #cc0000; font-family: "Josefin Sans"; font-size: 24px;"> </span></b></li><li><a href="https://sweetspicytasty.blogspot.com/2017/04/kaalan-kalan-kerala-sadhya-menu.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"><span style="color: #cc0000; font-family: "Josefin Sans";"><b style="background-color: #d9ead3;">Kaalan</b></span></a></li><li><a href="https://sweetspicytasty.blogspot.com/2019/04/mambazha-moru-kootan-mambazha-pulissery.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"><span style="color: #cc0000; font-family: "Josefin Sans";"><b style="background-color: #d9ead3;">Pulissery</b></span></a></li><li><b style="background-color: #d9ead3;"><a href="https://www.sweetspicytasty.com/2021/03/maangai-pisaral-instant-mango-pickle.html"><span style="font-family: Josefin Sans; font-size: large;">Maanga Curry</span></a><span style="font-family: Merriweather; font-size: 24px;"> (cut mango pickle)</span></b></li><li><b style="background-color: #d9ead3;"><a href="https://sweetspicytasty.blogspot.com/2013/03/cabbage-poriyal-stir-fry.html?m=1" style="color: #4c7349; font-family: "Josefin Sans"; font-size: 24px; text-decoration-line: none;">Cabbage thoran</a><span style="color: #cc0000; font-family: "Josefin Sans"; font-size: 24px;"> (coconut based curry)</span></b></li><li><b style="background-color: #d9ead3;"><a href="https://sweetspicytasty.blogspot.com/2018/03/thengaai-arachavitta-poriyal-vegetable.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"><span style="color: #cc0000; font-family: "Josefin Sans";">Beans carrot thoran</span></a><span style="font-family: Merriweather; font-size: 24px;"> / </span><span style="font-family: Josefin Sans; font-size: large;"><a href="https://sweetspicytasty.blogspot.com/2018/03/thengaai-arachavitta-poriyal-vegetable.html?m=1">Beetroot thoran</a></span></b></li><li><a href="https://www.sweetspicytasty.com/2021/08/mambazha-pachadi-sweet-mango-relish.html?m=1" style="color: #4c7349; font-family: "Josefin Sans"; font-size: 24px; text-decoration-line: none;"><b style="background-color: #d9ead3;">Mambazha Pachadi</b></a></li><li><a href="https://www.sweetspicytasty.com/2022/03/vellarikaai-cucumber-pachadi.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"><span style="font-family: "Josefin Sans";"><b style="background-color: #d9ead3;">Vellarikaai Pachadi</b></span></a></li><li><a href="https://www.sweetspicytasty.com/2021/09/inji-thayir-pachadi-ginger-yogurt-dip.html?m=1" style="color: #4c7349; font-family: "Josefin Sans"; font-size: 24px; text-decoration-line: none;"><b style="background-color: #d9ead3;">Inji Thayir</b></a></li><li><b style="background-color: #d9ead3;"><a href="https://www.sweetspicytasty.com/2020/10/vendakkai-podi-potta-sambar-ladys.html?m=1" style="color: #4c7349; font-family: "Josefin Sans"; font-size: 24px; text-decoration-line: none;">Sambar</a><span style="font-family: "Josefin Sans"; font-size: 24px;"> </span></b></li><li><span style="background-color: #d9ead3; font-family: "Josefin Sans"; font-size: 24px;"><b>Rasam</b></span></li><li><a href="https://sweetspicytasty.blogspot.com/2018/08/aval-payasam-poha-kheer-vegan-version.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"><span style="color: #cc0000; font-family: "Josefin Sans";"><b style="background-color: #d9ead3;">Aval payasam</b></span></a></li><li><a href="https://sweetspicytasty.blogspot.com/2017/10/paal-payasam-kerala-sadhya-special.html?m=1" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"><span style="color: #cc0000; font-family: "Josefin Sans";"><b style="background-color: #d9ead3;">Paal payasam</b></span></a></li><li><b style="background-color: #d9ead3;"><a href="https://www.sweetspicytasty.com/2022/09/chakka-pradhaman-using-chakkavaratti.html"><span style="font-family: Josefin Sans; font-size: large;">Chakka Pradhaman</span></a><span style="font-family: Merriweather; font-size: 24px;"> (Jackfruit kheer)</span></b></li><li><b style="background-color: #d9ead3;"><a href="https://sweetspicytasty.blogspot.com/2013/04/neer-mor-spiced-butter-milk.html?m=1" style="color: #4c7349; font-family: "Josefin Sans"; font-size: 24px; text-decoration-line: none;">Sambaram / Mor</a><span style="color: #cc0000; font-family: "Josefin Sans"; font-size: 24px;"> (Buttermilk)</span></b></li><li><a href="https://sweetspicytasty.blogspot.com/2020/09/nendran-chips-kerala-banana-chips.html" style="color: #4c7349; font-family: Merriweather; font-size: 24px; text-decoration-line: none;"><span style="color: #cc0000; font-family: "Josefin Sans";"><b style="background-color: #d9ead3;">Nendran Chips</b></span></a></li><li><span style="background-color: #d9ead3; font-family: "Josefin Sans"; font-size: 24px;"><b>pappadam , pickle,curd etc</b></span></li></ul><h4 style="text-align: left;">Pin me up</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTW7S6o1rhoJhBuurIG8JBLNhFTSJI8jlOY4LIdZPQrnLP17UfKav5U49KXMN6QHQ7y0_t2Gf2KqbBOzqGJy3eueMPwpJWOhA9J3B29bfNWdMQ9RGLtFRo_r23OPN1xRFwuInaR0VXu9uLmdl_TACSZJdU42xg8RN-TyjxfPlOXx1FjbDi3XBl1YkL6hj/s4000/20230720_122744-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTW7S6o1rhoJhBuurIG8JBLNhFTSJI8jlOY4LIdZPQrnLP17UfKav5U49KXMN6QHQ7y0_t2Gf2KqbBOzqGJy3eueMPwpJWOhA9J3B29bfNWdMQ9RGLtFRo_r23OPN1xRFwuInaR0VXu9uLmdl_TACSZJdU42xg8RN-TyjxfPlOXx1FjbDi3XBl1YkL6hj/w360-h640/20230720_122744-01.jpeg" width="360" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Jj0Ajz3D63pzy-g5zYtTJxLu9-s2E2I7U5ks1cn7w6MYNN7eTmnKsBTJiq7xRb3mZXB2vSLT5wtmiNoTC_mHEU7wkIbEysT-eT4089wJVczYcFbI2dGLtqyRnM-FfxmfRY_oZLpmZKhzIAoZe1qO5zKoZodpsLpdiQE_v_AJPF1LQ4MUQOPB-lCA7j8T/s7285/Polish_20230803_232859728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="7285" data-original-width="4096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Jj0Ajz3D63pzy-g5zYtTJxLu9-s2E2I7U5ks1cn7w6MYNN7eTmnKsBTJiq7xRb3mZXB2vSLT5wtmiNoTC_mHEU7wkIbEysT-eT4089wJVczYcFbI2dGLtqyRnM-FfxmfRY_oZLpmZKhzIAoZe1qO5zKoZodpsLpdiQE_v_AJPF1LQ4MUQOPB-lCA7j8T/w360-h640/Polish_20230803_232859728.jpg" width="360" /></a></div><br /><p><br /></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com13tag:blogger.com,1999:blog-2992736031147397192.post-63651917123131760782023-07-31T18:29:00.002+05:302023-07-31T18:37:24.760+05:30Nei Payasam | Aravana Payasam<p> Nei Payasam also known as Aravana Payasam is very popular as prasadam in Kerala Temples especially Bhagavathy (Devi) Temple and Ayyappa Temple . Sharkara Payasam ,Kadu Madhuram or just Aravanai are some other names for Nei Payasam.</p><p>Nei means ghee and payasam means kheer. This payasam gets it flavor and taste from just 3 ingredients; rice,ghee and jaggery. The payasam is either garnished with fried coconut bits or ghee fried cashews . A pinch of ginger powder at the end elevates the flavor profile manifold. </p><p>Though we call this as Nei Payasam, the consistency of nei payasam isn't like the usual paysam (kheer). Consistency of nei payasam is gooey and thick similar to sakkarai pongal . </p><p>Originally, Kerala Matta raw rice or red rice is used in the preparation of Nei Payasam,but if that us not available we can use any short grained rice, but a strict No to Basmati rice as it will alter the taste of Nei Payasam, because of the natural flavor that Basmati rice possesses</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pMelYP4AaUdW2q131zStlgYxl5OxNO4n5SKnW0D1_gml_e6xfzqN4v6kRbjotcK4DbYWYypN8Vakgy0pEQr8V_cY6EpeIb6SuKYrRFqdgzaBsLsn2hOnLMjrYq4bHGrRRzcp37F7tjGUtmHzpKg3L7v1TC971vRL4ptNgXinEOlNKQbOOmIoCcpt_Zl1/s3024/20221216_094148-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2270" data-original-width="3024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pMelYP4AaUdW2q131zStlgYxl5OxNO4n5SKnW0D1_gml_e6xfzqN4v6kRbjotcK4DbYWYypN8Vakgy0pEQr8V_cY6EpeIb6SuKYrRFqdgzaBsLsn2hOnLMjrYq4bHGrRRzcp37F7tjGUtmHzpKg3L7v1TC971vRL4ptNgXinEOlNKQbOOmIoCcpt_Zl1/w640-h480/20221216_094148-01.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"> </span><span style="text-align: left;">In temples, nei payasam is made in huge bronze urulis and slow cooking method is followed. Ghee is poured at intervals until the ghee is completely absorbed into the rice and jaggery mixture. Normally, dark colored jaggery is used for preparing nei payasam, hence the color will be dark and deep brown. </span></div><p>Aravana / Nei Paysam shouldn't be confused with sakkarai pongal though they may sound similar. The quantity of ghee used in Nei payasam in more also there is no use of milk or lentils. Because the quantity of ghee is more ,we cannot eat this nei paysam like any other paysam for dessert . Just a small quantity can be savored and that itself will be very satiating and satisfying. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91jxLaZwt24T6lER-Tcwzqvl1vRLRGwfjS6qe8cmIEFnqIJWn2O3JHK76MFrJeeejoJiosxaRxROIdPxb512lmag6dOGVkMEgCj15ZbSPgPpgcMkBG3uvxJuZQGmCLe700B2kOazAWqdto0byxcUta3xpFc6jPZ0aK_wMANEPCA9ipnNGMYFzR7345kA6/s3024/20221216_094240-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91jxLaZwt24T6lER-Tcwzqvl1vRLRGwfjS6qe8cmIEFnqIJWn2O3JHK76MFrJeeejoJiosxaRxROIdPxb512lmag6dOGVkMEgCj15ZbSPgPpgcMkBG3uvxJuZQGmCLe700B2kOazAWqdto0byxcUta3xpFc6jPZ0aK_wMANEPCA9ipnNGMYFzR7345kA6/w640-h640/20221216_094240-01.jpeg" width="640" /></a></div><p>Even to this day, Bhagavati Seva Pooja always has the offering of nei paysam and the same is distributed to all those partaking in the Pooja . </p><p>I have very fond memories of enjoying piping hot Nei Payasam and crispy fried Medhu Vadai served as prasadam in leaf cups after Bhagavathy Seva Pooja. The taste still lingers on my tongue and nothing can beat the taste and flavor of prasadam that is blessed with divine vibrations.</p><p>Holy month of Aashada or Aadi or Karikatam(July 15 to Aug 15 as per English calender) is known for Bhagavathy Seva ,many Brahmin families hailing from Kerala / Palakkad have the tradition of performing thus pooja at home on either Tuesdays or Fridays in this holy month .</p><p>So,whether or not you perform Bhagavthy Seva at home,you can always prepare Nei Payasam and offer as prasadam during auspicious pooja days or even on Tuesdays and Fridays during Aadi Maasam .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunZ3z2-aCRM9HNSPN636pHfRFsGVkyTgz5kStGrxvlXsiyqr1wqlHQDksOY8wzwhgTL1D4EI8QBiWSRdJJmBwdl3fb9sKkYtsOPNiUBwlVlR8pXsGGJxiBIJnv0AAvh9kHExDyHfIuBg8futqw3WJPCo08um5aToFwz_YdZbeBCp9mEpWvvMV8KGvb5Fh/s3024/20221216_094210-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunZ3z2-aCRM9HNSPN636pHfRFsGVkyTgz5kStGrxvlXsiyqr1wqlHQDksOY8wzwhgTL1D4EI8QBiWSRdJJmBwdl3fb9sKkYtsOPNiUBwlVlR8pXsGGJxiBIJnv0AAvh9kHExDyHfIuBg8futqw3WJPCo08um5aToFwz_YdZbeBCp9mEpWvvMV8KGvb5Fh/w640-h640/20221216_094210-01.jpeg" width="640" /></a></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Preparation Time - 15 to 20 mins<br /></b><b>Cooking Time - 45 mins<br /></b><b>Complexity- medium <br /></b><b>Serves - 2 to 3</b></div><p><b>Ingredients</b> </p><div style="text-align: left;">3/4 cup raw rice (I have used Sona Masuri )<br />3/4 cup powdered organic jaggery <br />1/2 cup ghee <br />Few cashews <br />Pinch of dry ginger powder <br />Pinch of cardamom powder </div><p><b>Method</b> </p><p></p><ul style="text-align: left;"><li>Wash the rice well and pressure cook it with 3 cups of water and let the pressure release naturally. </li><li>The rice must be cooked well and soft but not mushy . With the back of ladle ,lightly mash the rice but don't make it mushy . </li><li>In a thick bottomed vessel , melt the jaggery with 1/2 cup water . We don't need any string consistency just the jaggery needs to melt . Incase ,you see any impurities in the jaggery syrup,then filter it out and bring the syrup to a quick rolling boil.</li><li>Slowly add the mashed and cooked rice and mix it well without any lumps .Gradually add the ghee in parts and keep stirring until all the ghee is well absorbed into the nei payasam and the paysam looks glossy and well done .</li><li>If you are using coconut bits ,fry them in ghee until it turns golden brown and crisp ,likewise the same with cashewnuts as well.</li><li>Add this to the nei payasam along with cardamom powder and ginger powder and mix it well .</li><li>Offer it to the lord and distribute it among family and friends. </li></ul><p></p><h4 style="text-align: left;">Pin me up</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrjFfU6UhHiw0dtl3TtGUIWJUpW0n8cQLNYnGtIrCrF8ij35hHygD2V47-NbqKdDfs5mgd4r9CsGwSNm6537DgLG4kTWbAtW1WzIi7Zrc1wHQmbD-mP8PQ9CApeodGzW9Y4EameV97iGMuo50MO-ngzJRYkDt2ZDgRgyOwO-ABbzw23Zjlb5__mHrW_pt/s3026/Polish_20230731_183617283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3026" data-original-width="1700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrjFfU6UhHiw0dtl3TtGUIWJUpW0n8cQLNYnGtIrCrF8ij35hHygD2V47-NbqKdDfs5mgd4r9CsGwSNm6537DgLG4kTWbAtW1WzIi7Zrc1wHQmbD-mP8PQ9CApeodGzW9Y4EameV97iGMuo50MO-ngzJRYkDt2ZDgRgyOwO-ABbzw23Zjlb5__mHrW_pt/w360-h640/Polish_20230731_183617283.jpg" width="360" /></a></div><br /><p><br /></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com3tag:blogger.com,1999:blog-2992736031147397192.post-44874100776118462832023-07-05T22:43:00.003+05:302023-07-05T22:43:52.756+05:30Maangai Sambar | Raw Mango Vegetable Sambar <p> Raw mangoes mark the beginning of summer and the pickling season. Apart from making pickles ,raw mangoes can be used in a variety of recipes in our day to day cooking.</p><p>The sourness, tartness and a mild hint of sweetness adds up a lot of flavor profile to the recipe. Earlier we had to wait for summer to get good Raw mangoes, but now with so much improvement in cold storage facilities, we do get good Raw mangoes all through the year .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkjhBxXrvjkazKahrkGrj9KbNwRPtiXGUTEt5NUhb_ErrDT-uGpOZ7yHjw57eeLt8tkulnro5WZF4W4kdNwWN98drW1cxlqHjIw-xpvEulmV8XSEPxcoKEb_9PWH4pei2ub1WDrUt4JOLzjCuav6kuJk9v3FxNHaUOxf8x3S9TVstV-XB65p-5CPSTCMV/s2992/20230608_123104-01-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2246" data-original-width="2992" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkjhBxXrvjkazKahrkGrj9KbNwRPtiXGUTEt5NUhb_ErrDT-uGpOZ7yHjw57eeLt8tkulnro5WZF4W4kdNwWN98drW1cxlqHjIw-xpvEulmV8XSEPxcoKEb_9PWH4pei2ub1WDrUt4JOLzjCuav6kuJk9v3FxNHaUOxf8x3S9TVstV-XB65p-5CPSTCMV/w640-h480/20230608_123104-01-01.jpeg" width="640" /></a></div><p>The current situation in Indian markets,is the cost of tomatoes which are sky high and we have to use them sparingly . In these times,Raw mango sambar has come to my rescue. Raw mangoes are a perfect work around for tomatoes. </p><p>Depending on the tartness/sourness in the raw mango we can adjust the usage of tamarind pulp. Most of the times we don't need to use tamarind as the sourness from the mango balances the flavors well . </p><p>I use some vegetables like pumpkin and capsicums in my sambar recipe because we like to have lots of veggies in the sambar . You can also use carrots ,drumsticks ,Brinjals as well in this same recipe.</p><p>Piping hot sambar mixed in rice with a dollop of ghee is just out of the world . Pair this sambar with a <a href="https://www.sweetspicytasty.com/2018/03/thengaai-arachavitta-poriyal-vegetable.html"><b><span style="font-family: Architects Daughter; font-size: x-large;">coconut based vegetable stir fry</span></b></a> and serve along with some papads to enjoy a wonderful lunch experience. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOse301XZUstf0be6tc2ryehD-GieiIc3azsh_cUtffI3bquWACvO5ZrItdke0hWcEa9ugIZwRuO4Y7yyyVb0Tt0Wd56_CIHUthTyI5sbh4ZtoGkWkZxfeSslGOttGp_X9PkZyfhJX56U2AqF3X6P0BeSf6vHKlU7ree-Gs94Iekv4989FKUC17FimKkIE/s2992/20230608_123104-02.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOse301XZUstf0be6tc2ryehD-GieiIc3azsh_cUtffI3bquWACvO5ZrItdke0hWcEa9ugIZwRuO4Y7yyyVb0Tt0Wd56_CIHUthTyI5sbh4ZtoGkWkZxfeSslGOttGp_X9PkZyfhJX56U2AqF3X6P0BeSf6vHKlU7ree-Gs94Iekv4989FKUC17FimKkIE/w640-h640/20230608_123104-02.jpeg" width="640" /></a></div><p>In our Facebook gourmet food group Shh Cooking Secretly!!! , we are sharing Mango based recipes for the month of June .</p><p>Anu Kollon who hosted the theme, suggested we use mango in any form, either raw or ripe in our recipe. I have used raw mango as the star ingredient while my partner Narmadha has made Mango Popsicles using ripe mango . </p><h4 style="text-align: left;">If you are looking to exploring some lipsmacking recipes using raw mango ,you must definitely check out my list below .</h4><p><b><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2017/03/maanga-pachadi-raw-mango-dip-tamil-new.html?m=1">Maanga Pachidi (Mango relish</a>)</span></b></p><p><b><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2017/03/maangai-thokku-raw-mango-preserve.html?m=1">Maanga Thokku ( spicy mango relish) </a></span></b></p><p><b><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2019/06/maavinkaai-chitranna-maangai-saadham.html?m=1">Maavinkaai Chitranna ( Mango Rice)</a></span></b></p><p><b><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2021/03/maanga-thogayal-maangai-thuvayal-raw.html?m=1">Maanga Thogayal (Chutney)</a></span></b></p><p><b><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2021/03/maangai-pisaral-instant-mango-pickle.html?m=1">Maangai Pisaral</a> (Instant mango pickle)</span></b></p><p><b><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2017/03/aam-panna-green-mango-concentrate.html?m=1">Aam Panna (refreshing Summer drink)</a></span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSFm9gwIcgZirkatiC0ik8ai0iO3E3MWZzfL-yKfpo2KTROUAvQucpdbwzUOyNLjqU86P0Xs7HG-qjzUIOUOZlVPHoP0Sw8bGY_s_W9iuwY2bRW72XKEdzGS7LL3QTuWjErw-Ey821CPNpr8upLnnp6yMb8KCzvsuKgEts4LU-1YE6pQvdGgFrm86Ebc7/s940/103794622_10156942327952163_4224860785732590221_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSFm9gwIcgZirkatiC0ik8ai0iO3E3MWZzfL-yKfpo2KTROUAvQucpdbwzUOyNLjqU86P0Xs7HG-qjzUIOUOZlVPHoP0Sw8bGY_s_W9iuwY2bRW72XKEdzGS7LL3QTuWjErw-Ey821CPNpr8upLnnp6yMb8KCzvsuKgEts4LU-1YE6pQvdGgFrm86Ebc7/w200-h168/103794622_10156942327952163_4224860785732590221_n.jpg" width="200" /></a></div><br /><div style="text-align: left;"><b>Preparation Time - 15 mins<br /></b><b>Cooking Time - 20 to 25 mins<br /></b><b>Complexity - Simple<br /></b><b>Serves - 3 to 4</b></div><p></p><div><b>Ingredients </b></div><div><b><br /></b></div><div>100 gms pumpkin </div><div>1 medium sized capsicum/green bell pepper </div><div>1 medium sized raw mango </div><div>3 tbsp sambar powder </div><div>3/4 cup thoor dall /pigeon peas</div><div>Pinch of turmeric </div><div>Salt as needed </div><div>2 tsp oil</div><div>1/2 tsp mustard seeds </div><div>Fresh curry leaves </div><div>1/2 tsp jaggery powder </div><div>Fresh corriander chopped</div><div>Pinch of asafoetida </div><div><br /></div><div><b>Method</b> </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnkT4uzBsXXZQH2eRKiI-Lvdrp0kQa-eEkay4ZKZHDxysPYB7obzcuklJ4iP6nTr3HCrvwzpy7HkCmF9tiBibWROfBHkH8gaBK3ZRY25y-C1cNkDKjiVClTccnbbr-JHdjfRWhFGpqtbArxKy5wWToAEOeEvrAuSVKbZiRllNTFcuTxdCxFJTsIUPJ09b/s4096/Polish_20230705_172912830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3276" data-original-width="4096" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnkT4uzBsXXZQH2eRKiI-Lvdrp0kQa-eEkay4ZKZHDxysPYB7obzcuklJ4iP6nTr3HCrvwzpy7HkCmF9tiBibWROfBHkH8gaBK3ZRY25y-C1cNkDKjiVClTccnbbr-JHdjfRWhFGpqtbArxKy5wWToAEOeEvrAuSVKbZiRllNTFcuTxdCxFJTsIUPJ09b/w640-h512/Polish_20230705_172912830.jpg" width="640" /></a></div><br /><div><ul style="text-align: left;"><li>Chop the capsicum,pumpkin and mango into medium sized cubes .</li><li>Add 3/4 cup water ,Pinch of salt and cook the vegetables until they are well cooked. The vegetables must be firm ,yet well cooked . Donot keep stirring with the ladle,they will become mushy.</li><li>Meanwhile ,wash the thoor dhall well and pressure cook it with turmeric for 4 to 5 whistles with sufficient water. Release the pressure naturally and mash it well using a whisk or hand blender . The dhall must be soft and mushy. </li><li>Once the vegetables are well cooked, add the sambar powder ,jaggery ,some more salt and bring it to a rolling boil. </li><li>Slowly add in the cooked thoor dhall, adjust the consistency of sambar by adding some water if needed and let it come to a boil . You can add some sambar powder if you feel the spice is less. </li><li>Prepare a tempering of mustard seeds,asafoetida and curry leaves in hot oil and pour it over the sambar .</li><li>Garnish with fresh corriander and turn off the stove.</li></ul></div><h4 style="text-align: left;">Pin me up</h4><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVFoHsuoiKqlgZB-KZ-_NzHHQLVCwLYQTA4y2Q4A3P-2KGx75IScPS1ESOkQh1IDqvM-DAvLSo0MoBL-oTT0_3PgRBRO_nGHIcMsT6x45UJzP-sGZ71oNd7dv48ImbBXtPrwVoMVChyg7nJPMc-RP4PMYt7OJLsZMiQQp2G5dyPsgmXetCNGCcL8dB42n/s3998/Polish_20230705_173740019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3998" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVFoHsuoiKqlgZB-KZ-_NzHHQLVCwLYQTA4y2Q4A3P-2KGx75IScPS1ESOkQh1IDqvM-DAvLSo0MoBL-oTT0_3PgRBRO_nGHIcMsT6x45UJzP-sGZ71oNd7dv48ImbBXtPrwVoMVChyg7nJPMc-RP4PMYt7OJLsZMiQQp2G5dyPsgmXetCNGCcL8dB42n/w360-h640/Polish_20230705_173740019.jpg" width="360" /></a></div><br /><div><br /></div>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com15tag:blogger.com,1999:blog-2992736031147397192.post-10870697991306890582023-06-21T17:52:00.005+05:302023-06-21T17:55:55.850+05:30Karpooravalli (Omavalli) neer mor / Indian Borage Buttermilk (Doddapathre neer majjige)<p> Karpooravalli / Omavalli / Ajwain patha /Indian Borage - are you hearing these names for the first time ? </p><p>Well, this is a very traditional and medicinal herb used in Indian Cooking especially in the South. This herb belongs to the mint family, but has a pungent and strong flavor resembling that off Thyme /Ajwain/ Omam.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdKnR0JSd8thQSzeWfYHsprf06S3GRUfQyyCo9OTKDIumviWVwb96BeWmfmJ2N0Voo0GT2RQVUCYfNqTTgMwlVciiyVonvMBtG6UbirJob-r2mQCckzcA6Q3YZaFFDUydzmd9bJm5xeFiBEzrmsuHkgAEApVVeY1furC2NSNp-tL0saM4L1zGzUPxNgHO/s2992/Polish_20230620_220339064.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdKnR0JSd8thQSzeWfYHsprf06S3GRUfQyyCo9OTKDIumviWVwb96BeWmfmJ2N0Voo0GT2RQVUCYfNqTTgMwlVciiyVonvMBtG6UbirJob-r2mQCckzcA6Q3YZaFFDUydzmd9bJm5xeFiBEzrmsuHkgAEApVVeY1furC2NSNp-tL0saM4L1zGzUPxNgHO/w640-h640/Polish_20230620_220339064.jpg" width="640" /></a></div><p>A perennial plant and can be grown easily at home without any effort . The leaves are used in herbal drinks to treat indigestion, cold ,cough and also to boost overall immunity. </p><p>Due to the pungent taste and the anti microbial properties possessed by Karpooravalli it is very effective to treat sore throat and sinusitis .</p><p>Also a mild diuretic , it helps in flushing out the toxins from the body and maintains good kidney health ,there by managing the body metabolism. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5Vp9cufKcVhq5sujh1fEZWW5P5QhePIr8JjJCDwZLCvcjn_MFM-ZEfT7qNZPEuaLJZCEfmHZ-rjGkxUA6CnHFtJxH3vpf_u1UQejtWNi2CEyTF-4V92U75tDXOnqTSdtUBGhK2uBwMC_MfMjIRfucc6dJWqVtZsLBdC-Y51vR2uJAKi635CdSXy6puLZ/s2992/Polish_20230620_221118439.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5Vp9cufKcVhq5sujh1fEZWW5P5QhePIr8JjJCDwZLCvcjn_MFM-ZEfT7qNZPEuaLJZCEfmHZ-rjGkxUA6CnHFtJxH3vpf_u1UQejtWNi2CEyTF-4V92U75tDXOnqTSdtUBGhK2uBwMC_MfMjIRfucc6dJWqVtZsLBdC-Y51vR2uJAKi635CdSXy6puLZ/w640-h640/Polish_20230620_221118439.jpg" width="640" /></a></div><br /><p>As a kid ,I remember my mom would make me chew a small leaf especially in monsoon to keep me away from seasonal flu and stomach issues due to weather change . It is always good to incorporate such healthy and natural food in our day to diet to keep us safe and healthy.</p><p>When I found some fresh karpooravalli, I was intrigued to try <a href="https://preethicuisine.com/karpooravalli-neer-mor-carom-leaf-buttermilk/"><b>Preethi's recipe</b></a> of making karpooravalli Buttermilk/Neer Mor using this magical herb.</p><p>Preethi has used dried powder form of karpooravalli while I have used fresh leaves since I had an access to these . My friend's mom has it growing on her home garden and aunty was kind enough to get me some fresh and tender leaves .</p><p>Summer ,winter or monsoon buttermilk is a part of daily diet in our home and I keep experimenting with different flavors . If you also like buttermilk in various taste then you must try some of it </p><p><span style="font-family: Passion One; font-size: large;"><a href="https://www.sweetspicytasty.com/2020/07/pudina-chaas-mint-buttermilk.html?m=1">Pudina Chaas</a> </span></p><p><a href="https://www.sweetspicytasty.com/2013/04/neer-mor-spiced-butter-milk.html?m=1"><span style="font-family: Passion One; font-size: large;">Neer Mor - Ramanavmi Special </span></a></p><p><a href="https://www.sweetspicytasty.com/2017/08/vaazhai-thandu-mor-banana-stem.html?m=1"><span style="font-family: Passion One; font-size: large;">Vazhaithandu Mor (banana stem) </span></a></p><p><a href="https://youtu.be/eH8pbFspEwk"><span style="font-family: Passion One; font-size: large;">Masala Chaas </span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85_QwSrO2dJrkwHkY1BwJ-VEIh7rDT7aHwLDSz7TPx8YM-waC496ZzRmECsDohZr3-A9fMvmKUCFR1av7iXsWuZOmOoRlOyZXFvb63qH8IJi1b6iBK3Dvg-sbBXWe4sZr0A6-ce03Pf6j149zn_-t_374rw8AIwhW9m5paVb8aBA9sjYiy0gR56VWb_db/s4000/20230619_090748-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85_QwSrO2dJrkwHkY1BwJ-VEIh7rDT7aHwLDSz7TPx8YM-waC496ZzRmECsDohZr3-A9fMvmKUCFR1av7iXsWuZOmOoRlOyZXFvb63qH8IJi1b6iBK3Dvg-sbBXWe4sZr0A6-ce03Pf6j149zn_-t_374rw8AIwhW9m5paVb8aBA9sjYiy0gR56VWb_db/w640-h480/20230619_090748-01.jpeg" width="640" /></a></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Preparation Time - 5 mins<br /></b><b>Cooking Time - Nil<br /></b><b>Complexity - Nil<br /></b><b>Serves - 2 to 3</b></div><p><b>Ingredients</b> </p><div style="text-align: left;">2 to 3 fresh karpooravalli leaves<br />200ml thick yogurt<br />400ml water <br />1/4 tsp finely chopped ginger<br />Salt to taste <br />Pinch of kala namak (black salt)<br />Pinch of roasted jeera powder </div><p><b>Method</b> </p><p></p><ul style="text-align: left;"><li>In a small blender ,blend the ginger ,karpooravalli leaves with little salt into a coarse paste.</li><li>Whisk the curd using an electric beater or manual whisk till it appears creamy. </li><li>Add the ground paste, salt , black salt ,jeera powder and chilled water and whisk it again until it appears nice and frothy. Adjust salt based on your need.</li><li>Pour into glasses and enjoy with your meal or keep it refrigerated until your lunch time.</li></ul><h4 style="text-align: left;"><b>Pin me up </b></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sj-4Dj3KyeQRkuHsmJWcEkDheCwhLHQi0nRhy-WnESAhjNjL1cHgsIEBUE_a5BM66CH-K8z-MT1bCDgOGDkpIvGJlCowo-LwE2CrKYgSLlC03iwI5k_WIshZ1e6jVBjapW5XGT6u6EiyDT_zruoNIH4ovOAiFZOsusNuF5mUXkc4MRGhJOUdmKl8VrbR/s4000/20230619_090336-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sj-4Dj3KyeQRkuHsmJWcEkDheCwhLHQi0nRhy-WnESAhjNjL1cHgsIEBUE_a5BM66CH-K8z-MT1bCDgOGDkpIvGJlCowo-LwE2CrKYgSLlC03iwI5k_WIshZ1e6jVBjapW5XGT6u6EiyDT_zruoNIH4ovOAiFZOsusNuF5mUXkc4MRGhJOUdmKl8VrbR/w360-h640/20230619_090336-01.jpeg" width="360" /></a></div><br /><div><br /></div><p></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com6tag:blogger.com,1999:blog-2992736031147397192.post-88940401260730616432023-06-16T18:02:00.004+05:302023-06-16T18:02:43.911+05:30Rose Gulkand Shrikhand | Gulkand Shrikand | Gulab Shrikhand<p> Rose Shrikand or Gulab shrikand is made using Gulkand and mild rose essence or rose syrup .</p><p>Gulkand is a delicious jam made from rose petals and sugar . Gulkand is an important ingredient while preparing masala paan (flavored betel leaf) or beeda as it is called in the South .</p><p>Shrikand is often served alongside the main course meal as an accompaniment to puris and hot parathas. Rose Shrikand is my next favorite after the classic flavors of <a href="https://www.sweetspicytasty.com/2021/10/badam-elaichi-shrikhand.html?m=1"><b><span style="font-size: large;">Badam Elaichi Shrikand </span></b></a>and <a href="https://www.sweetspicytasty.com/2020/08/kesar-pista-shrikhand.html?m=1"><b><span style="font-size: large;">Kesar Pista Shrikand</span></b></a> .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Q_tBhmG20jqMRMMBS-ub9KHdNMs3FFmZTbj11MmVAVDOdvyQf-Svt-o1uNKliZT0aAqKdktFwkpzluclNHlpvkc6RC6X1-v0mWdtBCuI4Fp5inP7hpkzyabDtc8ktwbK32qzvbZYVahS2pLDIayqCO2QA-ufksjYf02SuPO_YSmHEYZ0Z5GOEeoWmA/s2992/20230614_075654-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose shrikand, gulab Shrikhand, Shrikhand, Shrikand, gulkandh Shrikhand, rose Gulkand Shrikand, kulkandh , gulqand srikand ,srikand" border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Q_tBhmG20jqMRMMBS-ub9KHdNMs3FFmZTbj11MmVAVDOdvyQf-Svt-o1uNKliZT0aAqKdktFwkpzluclNHlpvkc6RC6X1-v0mWdtBCuI4Fp5inP7hpkzyabDtc8ktwbK32qzvbZYVahS2pLDIayqCO2QA-ufksjYf02SuPO_YSmHEYZ0Z5GOEeoWmA/w640-h640/20230614_075654-01.jpeg" title="Rose shrikand, gulab Shrikhand, Shrikhand, Shrikand, gulkandh Shrikhand, rose Gulkand Shrikand, kulkandh , gulqand srikand ,srikand" width="640" /></a></div><p>This gooey and sweet Gulkand along with mild rose essence is blend into the silky smooth hung curd to make the lipsmacking Gulkand Shrikand . Serve it along with some hot puris or parathas and you will relish the taste forever . </p><p>The trick to making a silky smooth yogurt is getting hold of a perfect hung curd. To know how to make the best and perfect hung curd ,check my recipe below which has all the details.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ61CTLaLVwQt28MC-TL-BQX4JgKBGO-YdsxrlGFctH_4XIrIz2hW-7cN-qbnYJVmBrNdR16Jd2gzdOqgsKgOfvx7LmUeORAU7qVvx8K1ULz3nf9dR9huugt24NazDC5X3lKJqRIib3AwKd05YS3bvSx1sCFcBZ98V0n07kfUXmQMN2K_S6QVrZKb8nw/s4000/20230614_075754-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose shrikand, gulab Shrikhand, Shrikhand, Shrikand, gulkandh Shrikhand, rose Gulkand Shrikand, kulkandh , gulqand srikand ,srikand" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ61CTLaLVwQt28MC-TL-BQX4JgKBGO-YdsxrlGFctH_4XIrIz2hW-7cN-qbnYJVmBrNdR16Jd2gzdOqgsKgOfvx7LmUeORAU7qVvx8K1ULz3nf9dR9huugt24NazDC5X3lKJqRIib3AwKd05YS3bvSx1sCFcBZ98V0n07kfUXmQMN2K_S6QVrZKb8nw/w640-h480/20230614_075754-01.jpeg" title="Rose shrikand, gulab Shrikhand, Shrikhand, Shrikand, gulkandh Shrikhand, rose Gulkand Shrikand, kulkandh , gulqand srikand ,srikand" width="640" /></a></div><h4 style="text-align: left;">If you love this flavor of rose / gulkand ,then you must definitely check these recipes out </h4><p><a href="https://www.sweetspicytasty.com/2023/04/gulkand-gulqand-milkshake.html?m=1"><b><span style="font-family: Architects Daughter; font-size: large;">Gulkand Milkshake</span></b></a></p><p><a href="https://www.sweetspicytasty.com/2021/05/rose-kulfi-no-standing-stirring-ready.html?m=1"><b><span style="font-family: Architects Daughter; font-size: large;">Rose Kulfi</span></b></a></p><p><a href="https://www.sweetspicytasty.com/2022/03/rose-thandai-holi-special.html?m=1"><b><span style="font-family: Architects Daughter; font-size: large;">Rose Thandai</span></b></a></p><p><a href="https://www.sweetspicytasty.com/2022/05/rose-milkshake-how-to-make-rose-milk-at.html?m=1"><b><span style="font-family: Architects Daughter; font-size: large;">Rose Milk</span></b></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAS7NtYOXWwzpsLz4fMRfk74bjGdIVWqig4mMLRjdVlKsT_oXKZSo_vTsM7Hlov0M71oyaPhl4tNUcHJMNQtm961gaKIVelgCnMNhQOYISNiZgofhT0NS6Qeh5c1Lnpa-6XjZnQN7k6TOV-aad2b08S8Yyf-WhIvmR3mF13n6csQ4DpzpQwKTVvxUh7A/s2992/20230614_075545-02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose shrikand, gulab Shrikhand, Shrikhand, Shrikand, gulkandh Shrikhand, rose Gulkand Shrikand, kulkandh , gulqand srikand ,srikand" border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAS7NtYOXWwzpsLz4fMRfk74bjGdIVWqig4mMLRjdVlKsT_oXKZSo_vTsM7Hlov0M71oyaPhl4tNUcHJMNQtm961gaKIVelgCnMNhQOYISNiZgofhT0NS6Qeh5c1Lnpa-6XjZnQN7k6TOV-aad2b08S8Yyf-WhIvmR3mF13n6csQ4DpzpQwKTVvxUh7A/w640-h640/20230614_075545-02.jpeg" title="Rose shrikand, gulab Shrikhand, Shrikhand, Shrikand, gulkandh Shrikhand, rose Gulkand Shrikand, kulkandh , gulqand srikand ,srikand" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Pre Preparation time - 2 to 5 hrs <br />Cooking Time - Nil <br />Actual Preparation - 5 mins <br />Serves - 2 to 3</b></div><p><b>Ingredients</b> </p><p>400ml thick yogurt or dahi or curd</p><p>2 tsp rose syrup </p><p>2 to 3 tablespoons gulkand </p><p>2 to 3 tsp powdered sugar (optional)</p><p><b><span style="font-size: x-large;">Preparation of Hung curd</span></b></p><p>Take a wide mixing bowl and place a strainer over it lined with a muslin cloth/ cotton cloth and pour the curd into the cloth . I have used shop bought thick curd for an even consistency. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqa7tkVM_AllMaXA22Apr-Mv6Ybu0GfStNkP2ucvvuzeGTxnHpxr03ywj92pfqQj57lkreZinmjTFEiB_Q0M0xykVeuys5rNIrJZP0bupMMct2GWq0KQNA7gGJ6uC5LfVqwqR3m4a8JROa/s1920/Polish_20200816_191933511.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1038" data-original-width="1920" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqa7tkVM_AllMaXA22Apr-Mv6Ybu0GfStNkP2ucvvuzeGTxnHpxr03ywj92pfqQj57lkreZinmjTFEiB_Q0M0xykVeuys5rNIrJZP0bupMMct2GWq0KQNA7gGJ6uC5LfVqwqR3m4a8JROa/w400-h216/Polish_20200816_191933511.jpg" width="400" /></a></div><p>Bring the ends of the cloth together, squeeze it once and tie it very tightly . Place a heavy object over the tied cloth and leave the colander over the mixing bowl so that all the whey water will get collected in it . Keep squeezing the cloth occasionally to drain the excess water . Keep this set up inside the refrigerator so that the hung curd doesn't turn sour especially in summer .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbjyAvA_UrZkr930qkYd5hX9QnqjgtDBnMLz4NJ_4T9ipBAhRaSE5pbQac9zrA4MErlRaYH5IWIyiFdv-bwqFL7EzkYpL5x0JNq6EsSfjpc0gydRo3LY6wY6etkZsrXLdRji0Tf21MSID/s1920/Polish_20200816_192024260.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1054" data-original-width="1920" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbjyAvA_UrZkr930qkYd5hX9QnqjgtDBnMLz4NJ_4T9ipBAhRaSE5pbQac9zrA4MErlRaYH5IWIyiFdv-bwqFL7EzkYpL5x0JNq6EsSfjpc0gydRo3LY6wY6etkZsrXLdRji0Tf21MSID/w400-h219/Polish_20200816_192024260.jpg" width="400" /></a></div><p>After about 2 to 3 hrs , you can see all the whey collected in the bowl below and when you open the cloth all that is left is thick creamy mass which is hung curd . Squeeze it once again before removing it from the cloth to ensure there is no water content left. When you touch the hung curd , it should appear thick and creamy without any excess water. If you find it watery, leave it for somemore time in the cloth with the weight on . </p><p><i><span style="color: #2b00fe;">Donot waste the collected whey, you can use it while kneading the dough for rotis or even to prepare buttermilk or Chaas</span></i>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMKp7kPR3bVa45ymqCp0SS2KViffk3EPmLSLUDUpUsLgUlqKwe0cV1AXfUTwvUcs4TR3S80ki450i6Nmiv9ntoynjxrcVYXnC0yUsRgCBak2Y6a7MzuzVWUv15iVxOpQS-KR1PnJUoI4L/s1920/Polish_20200816_192046372.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="1920" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMKp7kPR3bVa45ymqCp0SS2KViffk3EPmLSLUDUpUsLgUlqKwe0cV1AXfUTwvUcs4TR3S80ki450i6Nmiv9ntoynjxrcVYXnC0yUsRgCBak2Y6a7MzuzVWUv15iVxOpQS-KR1PnJUoI4L/w400-h194/Polish_20200816_192046372.jpg" width="400" /></a></div><p><b><u><span style="font-size: x-large;">Preparation of Shrikhand</span></u></b></p><p><b><u></u></b></p><div class="separator" style="clear: both; text-align: center;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmYGw6_hWClpcVmH20DIWRUeqKXb45uOVfVyEkIbzWZxsbPf0J3tjHJS8tXpXvQmUIRDlB2zt6hXElBoDIUwjJcVWZ0AOn-wo5TK2-FhM7_jLZcezBwfYAQAQS7XEXiVmv5XgVSn7fxZaQuMFpbSJxlM3uc_n0vhfqT4uZDvg5IKowpbNSp1DVHEzxQ/s4096/Polish_20230616_174557913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose shrikand, gulab Shrikhand, Shrikhand, Shrikand, gulkandh Shrikhand, rose Gulkand Shrikand, kulkandh , gulqand srikand ,srikand" border="0" data-original-height="3276" data-original-width="4096" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmYGw6_hWClpcVmH20DIWRUeqKXb45uOVfVyEkIbzWZxsbPf0J3tjHJS8tXpXvQmUIRDlB2zt6hXElBoDIUwjJcVWZ0AOn-wo5TK2-FhM7_jLZcezBwfYAQAQS7XEXiVmv5XgVSn7fxZaQuMFpbSJxlM3uc_n0vhfqT4uZDvg5IKowpbNSp1DVHEzxQ/w640-h512/Polish_20230616_174557913.jpg" title="Rose shrikand, gulab Shrikhand, Shrikhand, Shrikand, gulkandh Shrikhand, rose Gulkand Shrikand, kulkandh , gulqand srikand ,srikand" width="640" /></a></u></b></div><p></p><div><ul><li>Transfer the hung curd to a wide mixing bowl .Add in the gulkand , rose syrup. Powdered sugar may be added though it isn't necessary. Gulkand as well as rose syrup will have sugar already added in them which is enough to give sweetness to the Shrikhand.</li><li>Mix well with a spoon until all the ingredients blend well . Keep it in the refrigerator for it to set well . </li><li>Take it off the refrigerator just before serving and garnish with some chopped pistachios and some tutti fruity. </li></ul><div><br /></div></div><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com0tag:blogger.com,1999:blog-2992736031147397192.post-2860959808336396612023-06-06T22:36:00.005+05:302023-06-11T11:39:18.430+05:30Tomato Rice | Thakaali Saadham - Quick one pot vegan recipe <p> Thakali Saadham / Tomato Rice is a simple and delicious recipe from South India . It makes for a Quick fix lunch or dinner option and also apt to pack for lunch boxes . </p><p>It is not a traditional recipe, hence each household may have different recipes to dish out this yummy Thakali saadham .</p><p>The main ingredient for this recipe are juicy and slightly tangy tomatoes for the extra punch. I use just basic spices and not much whole masalas/ garam masala . I like the rice to soak in the taste and flavor of tomatoes and chillies . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW9sCKStDZsbdm0CzZMgHHqEUKXdgK221_DALcm4H7gImaSJaiRGvFdNAYM5XbdRSU4w1eoIsm0U5KY77Lje6onMNQbX3AkHs3nR7hutAEe4CtZZRiggTz4nzEe7N7FGtQDncN_7-mUASqoQV0EvP-sQ9jXl8i7Nojaun9TMcMffIe234sJDlfensIQ/s4000/20230509_205043-01-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW9sCKStDZsbdm0CzZMgHHqEUKXdgK221_DALcm4H7gImaSJaiRGvFdNAYM5XbdRSU4w1eoIsm0U5KY77Lje6onMNQbX3AkHs3nR7hutAEe4CtZZRiggTz4nzEe7N7FGtQDncN_7-mUASqoQV0EvP-sQ9jXl8i7Nojaun9TMcMffIe234sJDlfensIQ/w640-h480/20230509_205043-01-01.jpeg" width="640" /></a></div><p>If you like you may add some fried cashews or boiled peas while preparing the tomato rice . I add them depending on my family's request . </p><p>My hubby loves to have his tomato rice with either <a href="https://www.sweetspicytasty.com/2013/02/peas-masala.html?m=1"><b><span style="font-size: x-large;">Pattani (Peas) Masala</span></b></a> or <a href="https://www.sweetspicytasty.com/2017/02/urulaikizhangu-curry-aloo-sabji-potato.html?m=1"><b><span style="font-size: x-large;">Potato Curry</span></b></a> and some chilled <a href="https://www.sweetspicytasty.com/2023/05/vellarikaai-inji-thayir-pachadi.html?m=1"><b><span style="font-size: x-large;">raita/pachadi</span></b></a> . Papads or fryums are an excellent addition as well . </p><p>If packing for lunch , make sure you cool the rice completely and then pack it . If you pack it very hot ,there is a chance the rice may go bad especially in summer. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpq3lb7PHO5SqKjD3EVVo8qO8EYlIAH2plViz-uoyvikLWyRATdf94S1Qz1_wy5sfPBOuVENOTRVwbWrtvR3AdP2-8HzqvmxrNx5IjIjXDZsEJ0JIT5BVcIBEoUX-1_ZK5XGs0l3BRSYG01GTBFx9MA3gD-C9xt4rSHqDdacFadhcKh2N7wBLyh_7iw/s2992/20230509_204939-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpq3lb7PHO5SqKjD3EVVo8qO8EYlIAH2plViz-uoyvikLWyRATdf94S1Qz1_wy5sfPBOuVENOTRVwbWrtvR3AdP2-8HzqvmxrNx5IjIjXDZsEJ0JIT5BVcIBEoUX-1_ZK5XGs0l3BRSYG01GTBFx9MA3gD-C9xt4rSHqDdacFadhcKh2N7wBLyh_7iw/w640-h640/20230509_204939-01.jpeg" width="640" /></a></div><p>I often make thakali saadham for dinner as it is a quick fix and I wont see fussy faces at home . As always, I realised that this delicious tomato rice wasn't on my blog and as a matter of coincidence our gourmet food group theme for this month was "cook what you like " .. Viola !! I got an opportunity to publish this recipe. My partner Rafeeda has dished out a <a href="https://www.thebigsweettooth.com/no-boil-baked-pasta-one-pan/?fbclid=IwAR3gt1B5LnZ0dcNEi74raptKMoUcL9uEUvY3ErQBwjqbELTJov0n2H4ysC4"><b>baked Pasta</b></a> recipe and if you are a pasta lover, you must try it for sure .</p><div style="text-align: left;"><b>Preparation Time- 10 mins<br /></b><b>Cooking Time - 20 mins<br /></b><b>Complexity - simple<br /></b><b>Serves - 2 to 3</b></div><p><b>Ingredients</b> </p><div style="text-align: left;">2 cups rice (Basmati / Sona Masuri / any short grained rice ) <br />3 to 4 medium sized tomatoes </div><div style="text-align: left;">1 onion chopped (optional) <b><i><span style="color: #800180;">[skip for jain and no onions no garlic recipe ] </span></i></b><br />3 green chillies slit <br />Few curry leaves <br />Fresh corriander <br />1 tsp mustard seeds <br />1 tsp channa dal <br />1 tsp udad dhal <br />2 tsp corriander powder <br />1/2 tsp jeera powder <br />1/2 tsp chilli powder <br />Pinch of turmeric powder <br />Salt as needed<br />2 tbsp cooking oil <br />Pinch of sugar </div><p><b>Method</b> </p><p></p><ul style="text-align: left;"><li>Wash the rice well and soak it for 10mins and then drain the water through a colander. </li><li>Chop the tomatoes into medium sized chunks and finely chop the green chillies .</li><li>Heat the oil in a pressure cooker or pressure pan and crackle the mustard seeds followed by channa dal and udad dal until they turn crisp and golden brown . <i>Saute onions if using until pick and translucent. </i></li><li>Fry the green chillies, curry leaves . Keep the flame on low and add the chopped tomatoes and spice powders (haldi, red chilli powder, jeera powder and corriander powder ).</li><li>Saute the tomatoes well and sprinkle some water ..cook covered until the tomatoes turn mushy and soft . Continue cooking until the oil begins to separate.Add salt at this stage along with some chopped corriander. </li><li>Add water and bring to a boil . If using basmati rice use 1.5 cups water for 1 cup rice and if using sona masuri rice use 2 cups water for 1 cup rice.</li><li>Once the water begins to boil,add the drained rice, Pinch of sugar and adjust salt if needed .</li><li>Close the pressure cooker and cook on medium flame for 2 whistles. Let the pressure release naturally. </li><li>Fluff it with a fork and add some ghee if not vegan and serve hot with raita ,papads and some gravy or curry . </li></ul><p></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com14tag:blogger.com,1999:blog-2992736031147397192.post-86881297673709530152023-05-22T19:31:00.007+05:302023-05-25T09:29:33.933+05:30NeerAagaram | Pazhaya Saadham | Probiotic rice porridge <p> Neer is water and Aagaram is food ,so basically NeerAagaram boils down to Watery Food or put it simply, a liquid diet . Neeragaram is very popular in the Southern part of India and also in Orissa, Bengal, Bihar ,chattisgarh as well . Partaking Neeragaram on a daily basis prevents malnutrition and also improves our immune system .</p><p>Now,if you are wondering what is this Neeragaram ? The answer is very very simple and will leave you amazed .</p><p>Neeragaram is just left over cooked rice soaked in water overnight and the next morning it is mashed well and mixed with buttermilk ,rock salt and consumed with shallots and some green chillies .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_c0QkDY1yqowff-VzLGMyBoXHcv0Pj-1iK4nKmiOFeJnQDnAX1ZVpKYpN8OAtGsZ2_lKXaTfzk5TecQxV9J0FgWaKNK41g0Rk7J-WRIJbgYuDIYmkt5w6zYaSL7AdyhLrSy2ew2LMzFfT_28CBX9pwCdBpYs6g5gR0VqSoBG36C0HM1YnaoSNQLaLPw/s3024/20220330_100302-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc" border="0" data-original-height="2270" data-original-width="3024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_c0QkDY1yqowff-VzLGMyBoXHcv0Pj-1iK4nKmiOFeJnQDnAX1ZVpKYpN8OAtGsZ2_lKXaTfzk5TecQxV9J0FgWaKNK41g0Rk7J-WRIJbgYuDIYmkt5w6zYaSL7AdyhLrSy2ew2LMzFfT_28CBX9pwCdBpYs6g5gR0VqSoBG36C0HM1YnaoSNQLaLPw/w640-h480/20220330_100302-01.jpeg" title="Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc" width="640" /></a></div><p>Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc . Orissa celebrates this health rich food as Pakhala Dibasa in the month of March every year .</p><p>Neeragaram is a powerhouse of nutrients for the benefit of good gut health . It's a natural probiotic just like home set curd .</p><p>The overnight soaking of cooked rice helps in the activation of good bacteria which is very beneficial on consumption for good gut /intestinal health. You may need not take probiotic supplements if you have this pazhaya saadham regularly.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ONIA_d222Vhpz-CetTVD0WtY5cAcQQjkrc6LzSK-kpq9oM794qc-XbO0WfmLDZ2yfWkvSuDTwG0qxr3HAcExC1-iUPLjzwQuU1QvtObATmoWRPUMI7ps90UgUucxsddLfnFQlhOiWRfK9IetlJlkbI7YlJVXT9KntZD1-7dbSMHRMQi3Bosa8nckug/s3024/20220330_100056-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ONIA_d222Vhpz-CetTVD0WtY5cAcQQjkrc6LzSK-kpq9oM794qc-XbO0WfmLDZ2yfWkvSuDTwG0qxr3HAcExC1-iUPLjzwQuU1QvtObATmoWRPUMI7ps90UgUucxsddLfnFQlhOiWRfK9IetlJlkbI7YlJVXT9KntZD1-7dbSMHRMQi3Bosa8nckug/w640-h640/20220330_100056-01.jpeg" title="Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc" width="640" /></a></div><p></p><p>Consuming Neeragaram early in the morning is an age old practice followed by ancestors especially during the hot summer months when the sun is blazing. The soaked rice acts as a natural coolant and also keeps us full for long hours due to the absorption of starch content in the rice and most importantly prevent us from dehydration. </p><p>Neeragaram can be had with some pickle , fried curd chillies (mor milagai) or with chopped shallots /onions . If you are pairing pazhaya saadham with onions you must definitely try it out with <a href="https://thephotowali.wordpress.com/2022/09/02/seeni-sambol-sri-lankan-caramelised-onion-relish/"><b>Srilankan Seeni Sambol</b></a> - get the recipe from my fellow blogger Priya's blog.</p><p>You may adjust the quantity of buttermilk as per your preference. I like my neeragaram watery,so I add more buttermilk, if you like it thick like a porridge, you can adjust accordingly. </p><div style="text-align: left;"><b>Preparation Time - 8 to 10 hours /overnight <br /></b><b>Cooking Time - Nil<br /></b><b>Complexity - easy <br /></b><b>Serves - 2 to 3 </b></div><p><b>Ingredients</b> </p><div style="text-align: left;">1.5 cups cooked rice (I use the sona masoori variant)<br />2 cups water <br />3 cups buttermilk<br />Rocksalt as needed </div><p><b>Method</b> </p><p></p><ul style="text-align: left;"><li>Soak the rice in 2 cups water overnight . Use an earthen vessel if you can else regular steel bowls will work.</li><li>The next morning, mash the rice well with your hands or use a masher . The rice when mashed should resemble porridge /gruel like consistency. Mashing the rice with your hands is always a good choice .</li><li>To this now add the buttermilk ,rock salt and mix well . Pour it into glasses and serve with the accompaniments of your choice .</li><li>You may also add 1/4 tsp fenugreek seeds while soaking the rice previous night. </li></ul><h4 style="text-align: left;">Pin it up </h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7W97mdEWtk1AEEoaVcUq9qvEjDpqulL06vIXccUTYZ5I-8GchaH8xV2BPj-CoLL3SaHwgUKOrbz4lZBI6xrKejcYekaLy8nTuWVQupARKpHTvA-98d4JJo0xxS785OU3dBeAC-iGM-iQi4e58oZRGHthG73-FekzhtCg7RhpkdDuXi4x8HuXmwZTnGQ/s4032/20220330_100125-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc" border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7W97mdEWtk1AEEoaVcUq9qvEjDpqulL06vIXccUTYZ5I-8GchaH8xV2BPj-CoLL3SaHwgUKOrbz4lZBI6xrKejcYekaLy8nTuWVQupARKpHTvA-98d4JJo0xxS785OU3dBeAC-iGM-iQi4e58oZRGHthG73-FekzhtCg7RhpkdDuXi4x8HuXmwZTnGQ/w360-h640/20220330_100125-01.jpeg" title="Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc" width="360" /></a></div><br /><div><br /></div><p></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com3tag:blogger.com,1999:blog-2992736031147397192.post-57872070173167821712023-05-08T00:00:00.018+05:302023-05-11T19:30:57.382+05:30Vellarikaai Inji Thayir Pachadi | Cucumber Ginger flavored yogurt - No cook recipe<p> Cucumbers are my best friend in summer . I love to munch on some juicy Cucumbers as is or use them in salads or raitas .</p><p>Raitas or pachadis are a must have in summer as they cool down the body heat and are comforting on our stomach aiding digestion. </p><p>Across the length and breadth of India ,Cucumbers are an integral part of summer meal be it the <a href="https://www.sweetspicytasty.com/2021/03/kaakdi-koshimbir-indian-style-cucumber.html?m=1"><b>Khamang Kakdi</b></a> of Maharashtra ,<a href="https://www.sweetspicytasty.com/2013/04/southekaai-vellarikaai-kosambri-indian.html?m=1"><b>Southekaai kosambri</b></a> from Karnataka ,<a href="https://www.sweetspicytasty.com/2021/03/kaakdi-koshimbir-indian-style-cucumber.html?m=1"><b>Vellarikai Kichadi</b></a> of Kerala or <a href="https://www.sweetspicytasty.com/2020/02/pahadi-raita-kumaoni-raita.html?m=1"><b>Pahadi Raita</b></a> from Himachal Region . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsyfOd7idS4UaOHexLIgLpI61GYhmbrRer0zsuVKfNpyQJVd4EtDNy_HQhNjVGaXCRhQuteNo0xn-wjson8fXAoVbpDhxVfXSsoI2r5oYS5xxxaOVqJtdtX5lGb48Fz2eEYaF6LdXIiUp0Bs9bQibLE2dJRdqPHg-sBDiL1PAFIDXKIr1sMCnjvHSUfA/s4000/20230504_132526-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vellarikaai inji thayir pachdi, cucumber ginger raita , kakdi adraki raita,kheera aur adrak ka raita, vellari inji pachadi,cucumber pachadi" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsyfOd7idS4UaOHexLIgLpI61GYhmbrRer0zsuVKfNpyQJVd4EtDNy_HQhNjVGaXCRhQuteNo0xn-wjson8fXAoVbpDhxVfXSsoI2r5oYS5xxxaOVqJtdtX5lGb48Fz2eEYaF6LdXIiUp0Bs9bQibLE2dJRdqPHg-sBDiL1PAFIDXKIr1sMCnjvHSUfA/w640-h480/20230504_132526-01.jpeg" title="Vellarikaai inji thayir pachdi, cucumber ginger raita , kakdi adraki raita,kheera aur adrak ka raita, vellari inji pachadi,cucumber pachadi" width="640" /></a></div><p>Today , I shall be sharing another favorite recipe using cucumber. Thayir Pachadi is the South Indian version of raita . We can make thayir pachadi with many vegetables like tomatoes, sweet potatoes, ladies finger,ginger etc .</p><p></p><ul style="text-align: left;"><li><a href="https://www.sweetspicytasty.com/2019/05/sakkaravalli-kizhangu-pachadi-sweet.html?m=1"><b><span style="font-size: large;">Sweet potato thayir pachadi</span></b></a></li><li><a href="https://www.sweetspicytasty.com/2021/04/dangar-pachidi-black-lentil-flavored.html?m=1"><b><span style="font-size: large;">Dangar Pachadi</span></b></a></li><li><b><span style="font-size: large;"><a href="https://www.sweetspicytasty.com/2021/09/inji-thayir-pachadi-ginger-yogurt-dip.html?m=1">Inji (Ginger) Thayir Pachadi</a> </span></b></li><li><b><span style="font-size: large;"><a href="https://www.sweetspicytasty.com/2020/10/thakali-thayir-pachadi-tomato-yogurt.html?m=1">Thakali (Tomato) thayir pachadi</a> </span></b></li></ul><p></p><p>Inji Vellarikaai thayir pachadi ,is very easy to make and is a No cook recipe. We will need fresh and tender cucumbers to make this raita . Donot use an over ripe cucumbers as the cucumber won't be juicy and also the seeds will be too mature and rough.</p><p>Spice level can be adjusted by increasing or decreasing the number of chillies used .I prefer to keep the pachadi mild so that the flavor of ginger is lifted up. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsuzFu0qnbzzklnIdWVZDBjSUzTeF-0ptEsXcKf7fEL2XYw8NquvHUFcOnAUkBiJDozZP4KWpcmQIU8ygsVh3eHBtcrXZ5gssF4WJI5wLCiWE9ymxfGZBH9KaHG2qq72JrsZnyBz40_nSdXtceQsmqbA7X15PjHfFshbhJs_fPe06emffTKiRGli-aw/s2992/20230504_132743-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vellarikaai inji thayir pachdi, cucumber ginger raita , kakdi adraki raita,kheera aur adrak ka raita, vellari inji pachadi,cucumber pachadi" border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsuzFu0qnbzzklnIdWVZDBjSUzTeF-0ptEsXcKf7fEL2XYw8NquvHUFcOnAUkBiJDozZP4KWpcmQIU8ygsVh3eHBtcrXZ5gssF4WJI5wLCiWE9ymxfGZBH9KaHG2qq72JrsZnyBz40_nSdXtceQsmqbA7X15PjHfFshbhJs_fPe06emffTKiRGli-aw/w640-h640/20230504_132743-01.jpeg" title="Vellarikaai inji thayir pachdi, cucumber ginger raita , kakdi adraki raita,kheera aur adrak ka raita, vellari inji pachadi,cucumber pachadi" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preparation Time - 10 mins<br />Cooking Time - Nil <br />Complexity- easy <br />Serves - 3 to 4</b></div><p><b>Ingredients</b> </p><div style="text-align: left;">2 small Cucumbers or 1 medium Cucumber<br />150ml thick yogurt /dahi/curd <br />Salt as needed <br />Small piece of ginger <br />1 small green chilli<br />Few curry leaves <br />2 tsp finely chopped fresh corriander </div><div style="text-align: left;">1 tsp oil</div><div style="text-align: left;">1/4 tsp mustard seeds</div><div style="text-align: left;">1/4 tsp udad dhall </div><div style="text-align: left;">Pinch of asafoetida </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method</b> </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5V8-k35KiQ5HFAZSg_u5sEXlBS8z5MgRozjR4nXQNwkDI98TvLOjchV29Y0DuBhfy19JQB0WIoXelhxpXmfTEgPKdZTn2Wr1IYHNmnWcBa949DOEmrXIylFJNHOw_-i5Bcr_KdySszXiG1TpskNB4I5Ond6qrh_3-1zcAeJykxsijpDojAqiRzZdIw/s4096/Polish_20230507_191702588.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3276" data-original-width="4096" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5V8-k35KiQ5HFAZSg_u5sEXlBS8z5MgRozjR4nXQNwkDI98TvLOjchV29Y0DuBhfy19JQB0WIoXelhxpXmfTEgPKdZTn2Wr1IYHNmnWcBa949DOEmrXIylFJNHOw_-i5Bcr_KdySszXiG1TpskNB4I5Ond6qrh_3-1zcAeJykxsijpDojAqiRzZdIw/w640-h512/Polish_20230507_191702588.jpg" width="640" /></a></div><br /><div style="text-align: left;"><ul style="text-align: left;"><li>Peel the skin of the cucumber. Finely chop half the quantity of the cucumbers and add it to a mixing bowl.</li><li>Roughly chop the other half of the cucumber and blend it with ginger , chilli, corriander, curryleaves and little salt to a very fine paste.</li><li>Whisk the curd with adequate salt and make it lump free. </li><li>Mix the cucumber paste , chopped cucumber and the whisked yogurt. Adjust salt if needed. </li><li>Prepare a tempering of mustard seeds and udad dhall in hot oil with asafoetida. Cool it and then add it to the raita . Donot pour hot tempering over the pachadi as the curd may turn sour in the hot weather .</li><li>Delicious thayir pachadi is ready to serve .</li></ul></div><h4 style="text-align: left;">Pin me up </h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTXYkaWk5nMGYy_b-i3OAEvF1P1FLwGRxlD3_qg8f5Y3CvpuHPVrJyJtBFLuDwVfSaRvfHiifBionELkn2CTwLjDqtUxMpR36u3PgAQIOs3ZbyNJY29TcQUreVHnYxCfntbvUOT_0kdsvJurP7PJ0uBgWpnYqKWUEmxRg9dDm0c6iYD8C3pae-5LKtw/s4000/20230504_132400-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTXYkaWk5nMGYy_b-i3OAEvF1P1FLwGRxlD3_qg8f5Y3CvpuHPVrJyJtBFLuDwVfSaRvfHiifBionELkn2CTwLjDqtUxMpR36u3PgAQIOs3ZbyNJY29TcQUreVHnYxCfntbvUOT_0kdsvJurP7PJ0uBgWpnYqKWUEmxRg9dDm0c6iYD8C3pae-5LKtw/w360-h640/20230504_132400-01.jpeg" width="360" /></a></div><br /><p><br /></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com6tag:blogger.com,1999:blog-2992736031147397192.post-12571294623866919592023-04-14T18:38:00.005+05:302023-04-14T18:49:36.506+05:30Badam Kheer | Badam Payasam | बादाम खीर<p> Badam Kheer / Payasam is an exotic festive dish which is loaded with lots of richness and flavor .</p><p>It is very easy to make and has no fancy ingredients except almonds ,cardamom, milk and saffron strands. Sugar is used as a sweetener. Soaked almonds are ground to a fine paste with saffron and cardamom and simmered in boiling milk .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdpgEMG8XLnFp672i62iHlPEKaLsty2C2oL6bRxR3_xCr34ZuoJ3zna8RfkOyYZE_IQmT9sIADTo-HOqBNkHXS_6gCXbPm1b-gamo92WDnEpIudLtxkDiLg8A9ZPCnjTqA7S-WRiC6TSkaoi7es62IwMQcaHhsUcm94fPKMZ7HdZYqt58xzozneUSNw/s4000/20230414_171543-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Badam kheer , how to make badam payasam , baadam payasam , badam payasa , badam kheer at home , almond pudding , badam geer , badam gheer" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdpgEMG8XLnFp672i62iHlPEKaLsty2C2oL6bRxR3_xCr34ZuoJ3zna8RfkOyYZE_IQmT9sIADTo-HOqBNkHXS_6gCXbPm1b-gamo92WDnEpIudLtxkDiLg8A9ZPCnjTqA7S-WRiC6TSkaoi7es62IwMQcaHhsUcm94fPKMZ7HdZYqt58xzozneUSNw/w640-h480/20230414_171543-01.jpeg" title="Badam kheer , how to make badam payasam , baadam payasam , badam payasa , badam kheer at home , almond pudding , badam geer , badam gheer" width="640" /></a></div><p>Mom used to stock up <a href="https://www.sweetspicytasty.com/2018/10/kesar-badam-milk-saffron-almond-milk.html?m=1"><b><span style="font-size: large;">home made badam powder</span></b></a> and I used to drink Badam milk during my school days as I was not a fan of malt based drinks . Badam payasam is an extension of Badam Doodh or Badam milk and a perfect dessert for all festive occasions or even get togethers .</p><p>Even beginners can easily make badam Kheer due to the ease involved in the making of this payasam. I prepared this yummy and aromatic badam Kheer for our Tamil New Year's festival today .</p><p>To know more about ,how we celebrate Tamil New Year (Puthaandu) and the delicious spread we prepare ,<a href="https://www.sweetspicytasty.com/2022/04/tamil-new-year-menu-tamizh-puthaandu.html?m=1"><b><span style="font-size: large;"><i>check this post here</i></span></b></a> .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpBWKdFJTaWynO4Xtg9vO9ECjFU74FXLEv-XRU-lfOCXbHYVcMCqClRNENR7qFBdi_5Tw4pU94PpoKIum02yoiVdwN8e4EBBcEc74gWbiQny5N_eokUR-m_bhBznBO46zsFYUWxL75fXH3tI1XmNiKLwm1a_K441kZBwHbj22fXfooBY2kIhGmFghFg/s4000/20230414_070728-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpBWKdFJTaWynO4Xtg9vO9ECjFU74FXLEv-XRU-lfOCXbHYVcMCqClRNENR7qFBdi_5Tw4pU94PpoKIum02yoiVdwN8e4EBBcEc74gWbiQny5N_eokUR-m_bhBznBO46zsFYUWxL75fXH3tI1XmNiKLwm1a_K441kZBwHbj22fXfooBY2kIhGmFghFg/w480-h640/20230414_070728-01.jpeg" width="480" /></a></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnTaH2zvhIxg4CMO_i3Wl5YGjMRhaVZQuOANt4KASFJHTivKm3UcN-Dd2iytHLTLccxZzc7s6SbTwYfzc7BE85KOkKizXjeXgypK--xnsNpNyuSYqfBRlib02uZAi_4vA-HHS7XgZ-FCx-cny67JYjXRoI5N15enYKjAG0STdewk8RQ37lFy33IC_Pw/s2992/20230414_171850-01-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Badam kheer , how to make badam payasam , baadam payasam , badam payasa , badam kheer at home , almond pudding , badam geer , badam gheer" border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnTaH2zvhIxg4CMO_i3Wl5YGjMRhaVZQuOANt4KASFJHTivKm3UcN-Dd2iytHLTLccxZzc7s6SbTwYfzc7BE85KOkKizXjeXgypK--xnsNpNyuSYqfBRlib02uZAi_4vA-HHS7XgZ-FCx-cny67JYjXRoI5N15enYKjAG0STdewk8RQ37lFy33IC_Pw/w640-h640/20230414_171850-01-01.jpeg" title="Badam kheer , how to make badam payasam , baadam payasam , badam payasa , badam kheer at home , almond pudding , badam geer , badam gheer" width="640" /></a></div><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Preparation Time - 1 hr<br /></b><b>Cooking Time - 30 mins<br /></b><b>Complexity- easy <br /></b><b>Serves - 3 to 4 </b></div><p><b>Ingredients</b> </p><div style="text-align: left;">1/2 cup badams /almonds soaked in hot boiling water <br />1/2 litre milk (preferably use 2% fat or full fat milk) <br />1/4 cup sugar <br />3 to 4 cardamoms<br />Few strands of saffron</div><p><b>Method</b></p><p></p><ul style="text-align: left;"><li>Soak the almonds in hot boiling water for mini1 hr . You can soak for 2 to 3 hours also. Deskin the badams and discard the skin.</li><li>In a blender add the badams, cardamoms, saffron ,1/2 cup milk and grind to a fine paste .</li><li>Boil the 1/2 litre milk in a thick bottomed vessel . As the milk reaches its boiling point ,slowly add this badam paste and keep stirring on low flame and continue cooking until the raw flavor of almonds is lost .</li><li>Lastly, add the sugar and continue to simmer till the kheer thickens . You can add some saffron strands while the kheer is simmering. Turn off the stove and let it come to room temperature. </li><li>Serve this badam Kheer warm or chilled . </li></ul><p></p><h4 style="text-align: left;">Pin me up !!</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__-uViP5RrYSo6Nvf4LQxanoumIwdYr0rE7InBAzpKz0T7-6rbeisjW2pSxOp_bD1ktw5Bamt-9UYgOd-nKkLFgV3Y9CQ26vwyMkQGC-5dufqy6K_dlmQVfleOsWbDExS6JHprf6oXbaKFloBoHuCK9ZAB4l8Wnpdmay8OA52dPHT0FqteKAzORx1tw/s4000/20230414_171751-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Badam kheer , how to make badam payasam , baadam payasam , badam payasa , badam kheer at home , almond pudding , badam geer , badam gheer" border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__-uViP5RrYSo6Nvf4LQxanoumIwdYr0rE7InBAzpKz0T7-6rbeisjW2pSxOp_bD1ktw5Bamt-9UYgOd-nKkLFgV3Y9CQ26vwyMkQGC-5dufqy6K_dlmQVfleOsWbDExS6JHprf6oXbaKFloBoHuCK9ZAB4l8Wnpdmay8OA52dPHT0FqteKAzORx1tw/w360-h640/20230414_171751-01.jpeg" title="Badam kheer , how to make badam payasam , baadam payasam , badam payasa , badam kheer at home , almond pudding , badam geer , badam gheer" width="360" /></a></div><br /><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com8tag:blogger.com,1999:blog-2992736031147397192.post-56320048866602482162023-04-02T23:35:00.005+05:302023-04-06T09:24:01.939+05:30Gulkand (Gulqand) Milkshake <p> Gulkand is a sweet preserve made from the rose petals . Rose petals are slow cooked in sugar syrup until it reaches a jam like consistency. This when stored in an air tight container has a very long shelf life and can be used in various ways . </p><p>The most common use of gulkand is in the making of meetha paan (beeda) . I. love to eat spoonfuls of gulkand as is because it is really very tasty and it has been my favorite since childhood . I am sure most kids love to eat gulkand.</p><p> Gulkand is also beneficial from health point of view as it has cooling properties and helps reduce body heat and also rich in proteins . Gulkand mixed with milk is useful to give relief from acidity or gastric reflux. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65a5NTt5DJRTUy_th0HeFNTwVNCvLTdMuoDk95Y3d45042u_LQU42s_jRe7VKdxUpyKwZos7GoIl5HKkeuh1mRBgsgcKhwLRBfJPrm55eqBW5H8sYziWe6hUxsQrj-vKBKAgThCYEsaUUbSMrlf-3fhIfon-PYtaPPHuVmQzbtJWdE0BaSPrrp_YQrg/s4000/Polish_20230402_191335150.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2999" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65a5NTt5DJRTUy_th0HeFNTwVNCvLTdMuoDk95Y3d45042u_LQU42s_jRe7VKdxUpyKwZos7GoIl5HKkeuh1mRBgsgcKhwLRBfJPrm55eqBW5H8sYziWe6hUxsQrj-vKBKAgThCYEsaUUbSMrlf-3fhIfon-PYtaPPHuVmQzbtJWdE0BaSPrrp_YQrg/w640-h480/Polish_20230402_191335150.jpg" width="640" /></a></div><p>Gulkand Milkshake is a delicious summer time treat ,which will be loved by one and all . Best way to give fussy kids their daily dose of milk is by adding this gulkand to their milk and serving it nice and chill . Kids would love to sip on this chill gulkand shake . </p><p>Gulkand Milkshake can be served as a welcome drink for your summer barbecue parties or match get togethers . Make a huge pitcher of gulkandh milk shake in advance and refrigerate it.Serve it chilled when your guests arrive.</p><p>You may use rose essence in case you don't have rose syrup readily available. </p><p> If you love the flavor of rose ,you can also try <a href="https://www.sweetspicytasty.com/2021/05/rose-kulfi-no-standing-stirring-ready.html?m=1"><b><span style="font-family: Oswald; font-size: large;">Rose Kulfi</span></b></a> , <a href="https://www.sweetspicytasty.com/2022/05/rose-milkshake-how-to-make-rose-milk-at.html?m=1"><b><span style="font-family: Oswald; font-size: large;">Rose milk,</span></b></a> <span style="font-family: Oswald; font-size: large;"><b><a href="https://www.sweetspicytasty.com/2022/03/rose-thandai-holi-special.html?m=1">Rose Thandai</a></b></span> as Summer special treats. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyBdshm1fsSTIEhCy76xvlTZ8PSLRL--vbTqej9QvcobwlQf3l1-yWP1a-ygx2AMYK7f7wqCskC3m7Hdn8GU1-RZdHKd0wuC06d-2bLgk5sRxUkhvEmkHepuQNNlW0fyBLbt2EI6T1mv87fWAQJOA6tUV_O2H7Zh5GEl6PNv8keBLClAaZW1rX-1DCg/s2992/Polish_20230402_223818424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyBdshm1fsSTIEhCy76xvlTZ8PSLRL--vbTqej9QvcobwlQf3l1-yWP1a-ygx2AMYK7f7wqCskC3m7Hdn8GU1-RZdHKd0wuC06d-2bLgk5sRxUkhvEmkHepuQNNlW0fyBLbt2EI6T1mv87fWAQJOA6tUV_O2H7Zh5GEl6PNv8keBLClAaZW1rX-1DCg/w640-h640/Polish_20230402_223818424.jpg" width="640" /></a></div><p>In our food bloggers' group Shhh cooking secretly challenge ,Sasmita was the host for this month. She suggested we make healthy summer Coolers sans the use of soda or fizzy drink . </p><p>Coincidentally ,I was paired with Sasmita for the theme and she suggested I use ,gulkand and rose syrup as my secret ingredients. With such exotic ingredients, I whipped up this delicious and healthy milk shake and Sasmita has made a <a href="https://www.firsttimercook.com/sabja-lemonade/"><b>lemonade</b></a> using sabja seeds .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEPi_LWHKbmyUK8nzIlP_7zOOeFYqwIm1dcJj8sWTEZVNf4PB_-t-GMebcFMmc0JLYq9g8iYQQZiSzktMOytcc0a3KZjTA0K4MvFffpF5WFQIaGPW_QMdu0jUFJanNRTUm2urtILUthNCksbVEn2V-cYW3s_iEHSHd8OdlayYGqhNtqcZLWox0Z8HZg/s940/103794622_10156942327952163_4224860785732590221_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEPi_LWHKbmyUK8nzIlP_7zOOeFYqwIm1dcJj8sWTEZVNf4PB_-t-GMebcFMmc0JLYq9g8iYQQZiSzktMOytcc0a3KZjTA0K4MvFffpF5WFQIaGPW_QMdu0jUFJanNRTUm2urtILUthNCksbVEn2V-cYW3s_iEHSHd8OdlayYGqhNtqcZLWox0Z8HZg/w200-h168/103794622_10156942327952163_4224860785732590221_n.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><b>Preparation Time - 5 mins <br />Cooking Time - Nil <br />Complexity - easy<br />Serves - 4 glasses </b></div><p><b>Ingredients</b> </p><div style="text-align: left;">3 tbsp gulkand <br />2 teaspoon rose syrup <br />4 cups milk<br />5 to 6 icecubes </div><p><b>Method</b> </p><p></p><ul style="text-align: left;"><li>Put all the ingredients in a blender and blend it until it is creamy and frothy .</li><li>Pour it equally in 4 serving glasses and serve chilled. </li><li>For added deliciousness , you may add a scoop of vanilla ice cream while serving .</li></ul><p></p><h4 style="text-align: left;">Pin me up </h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu92udCIFMGiDokSNWbg76NeDTdUTnSQW90S0cXEsta6NtdImXgvkmYx2ZMrD0W4-YuRI3ja374IkIDhJjFV5P2YfF-D3DlntkVd12F7Aex5yXMsaAY6vjNWzEkICjJmBH7YlrICVCpA95SX74X34jRITXUCk6wqCE7wXIBSONJ1tIDGoNse51saWj7g/s6144/Polish_20230402_185738290.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6144" data-original-width="4096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu92udCIFMGiDokSNWbg76NeDTdUTnSQW90S0cXEsta6NtdImXgvkmYx2ZMrD0W4-YuRI3ja374IkIDhJjFV5P2YfF-D3DlntkVd12F7Aex5yXMsaAY6vjNWzEkICjJmBH7YlrICVCpA95SX74X34jRITXUCk6wqCE7wXIBSONJ1tIDGoNse51saWj7g/w426-h640/Polish_20230402_185738290.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpo-zyRQLcVKzkcU_WrAajDwB8tvjSwBW3BkTJqS1h1Ub4gERyUPAmTNZz-ZIjgR09uAedJkNELHYpo7VOHSAOHnm0Hx5hEAFGC9Rb9rq6i9mF2a16ih7rbWR0xK1g9WjUwmncIoszNdwa_5rU_s5iX0MO1SfHJbip-yhn_cYIeJIzluKpJuSyi1NjQ/s3998/Polish_20230402_232042064.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3998" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpo-zyRQLcVKzkcU_WrAajDwB8tvjSwBW3BkTJqS1h1Ub4gERyUPAmTNZz-ZIjgR09uAedJkNELHYpo7VOHSAOHnm0Hx5hEAFGC9Rb9rq6i9mF2a16ih7rbWR0xK1g9WjUwmncIoszNdwa_5rU_s5iX0MO1SfHJbip-yhn_cYIeJIzluKpJuSyi1NjQ/w360-h640/Polish_20230402_232042064.jpg" width="360" /></a></div><br /><p><br /></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com17tag:blogger.com,1999:blog-2992736031147397192.post-81063223513587206012023-03-13T19:08:00.005+05:302023-03-13T19:08:56.261+05:30Corriander Chutney | Kothamalli Chutney - Vegan <p> Corriander Chutney is a common recipe made in every home. Even though it is a very common recipe , the beauty is that each house will have a different way of preparation. In that also,each lady of the house will have a slight modification made to the recipe which she may have learnt from someone. </p><p>In the bargain we all end up having delicious corriander Chutney variations for daily breakfast with our favorite idlis ,dosas, Upma, paniyarams etc etc .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDqQuaut78x2aSXCWEEaCGLHObB3jBjwgRiW0vq9S_9gck6poy49jc3wzs41j2UZqtb9Xq2Or4u4Z6PJveoKOS7EY4wjjnj8lL08mKTF9ZaqICtLzpuc2WAeNlEJlOb_5HPvR-GaSdddHoU7czwwhMdSgPvHhvjarsf_ZoJKQ8hsAjN7HiP-v_g-kuw/s3099/20170707_202606-1-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2320" data-original-width="3099" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDqQuaut78x2aSXCWEEaCGLHObB3jBjwgRiW0vq9S_9gck6poy49jc3wzs41j2UZqtb9Xq2Or4u4Z6PJveoKOS7EY4wjjnj8lL08mKTF9ZaqICtLzpuc2WAeNlEJlOb_5HPvR-GaSdddHoU7czwwhMdSgPvHhvjarsf_ZoJKQ8hsAjN7HiP-v_g-kuw/w640-h480/20170707_202606-1-01.jpeg" width="640" /></a></div><p>Unlike the regular corriander Chutney where corriander and coconut are blended with chillies and salt ,here some ingredients are roasted along with chillies and the corriander is also roasted until it gives a nice aroma . The taste from roasted/fried chillies gives a very nice flavor to the chutney. </p><p>As the ingredients are roasted and ground,we can store the chutney for 2 or 3 days under refrigeration in case you have any balance left 😀. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXhFCQqEFTBuAY4wBABChthxAGCR3BCu_5khsDw_YBPkgcs3oGFjP9V3_zRC_fBgSSXJGYMshdVSEdbr2vOTTLMizJX6GpTfGiIJWo1VgqSmREl8TPf1Tuozf0ekA8lEafjniAbGlj7Cj7MzbyZWX6KIUkcvPdDkpUiVXUK3Fic2E0uc_USiWxixLBA/s2320/20170707_202606-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2320" data-original-width="2320" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXhFCQqEFTBuAY4wBABChthxAGCR3BCu_5khsDw_YBPkgcs3oGFjP9V3_zRC_fBgSSXJGYMshdVSEdbr2vOTTLMizJX6GpTfGiIJWo1VgqSmREl8TPf1Tuozf0ekA8lEafjniAbGlj7Cj7MzbyZWX6KIUkcvPdDkpUiVXUK3Fic2E0uc_USiWxixLBA/w640-h640/20170707_202606-01.jpeg" width="640" /></a></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Preparation Time - 10 mins<br />Cooking Time - 5 mins<br />Complexity - easy <br />Serves - 2 to 3</b></div><p><b>Ingredients</b> </p><div style="text-align: left;">1/4 cup chopped fresh corriander/kothmir/kothamali<br />1/2 cup fresh grated coconut <br />3 green chillies<br />Small piece tamarind <br />Few curry leaves <br />1tsp mustard seeds<br />3 tsp channa dal /split dal</div><div style="text-align: left;">2 tsp chutney dal/ pottukadalai <br />2 tsp oil<br />1/4 tsp jaggery <br />Salt as needed </div><div style="text-align: left;">Pinch of asafoetida ( skip for gluten free )</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><ul style="text-align: left;"><li>In a frying pan,heat the oil and crackle the mustard seeds followed by green chillies and curry leaves.</li><li>Add the channa dal and roast until it turns crisp and golden brown . Keep these roasted ingredients to cool.</li><li>In the same pan, roast the coŕriander until you get a nice aroma . Lightly roast the tamarind also in the same pan .</li><li>Once the ingredients have cooled down,transfer it to a blender along with the chutney dal, coconut, salt,asafoetida, jaggery and give a quick pulse to blend the ingredients. </li><li>Slowly add water and grind it until you reach a chutney consistency. This corriander Chutney tastes good when it's a little coarsely ground .</li><li>You may adjust salt while grinding. </li></ul><div><br /></div></div><h4 style="text-align: left;">Pin me up</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRa_48o8j5zykeFSDpk4KHsx5-zRGStxb__uOYlC-1arcrLQt7QugG6wEbs0Uszguh3oL28GTE4d7NTfMXBjlaOLi2-Wj7jsgjMzzg7GiHiwFpEwnpJDzVDXOqlsvoyR-xIZ6W0LXHz0xeWvxx1SCe-nf1Kgdh8YbqtK8wbAjojjr3WMFvN0yfo27RlQ/s5532/Polish_20230313_190413936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5532" data-original-width="3112" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRa_48o8j5zykeFSDpk4KHsx5-zRGStxb__uOYlC-1arcrLQt7QugG6wEbs0Uszguh3oL28GTE4d7NTfMXBjlaOLi2-Wj7jsgjMzzg7GiHiwFpEwnpJDzVDXOqlsvoyR-xIZ6W0LXHz0xeWvxx1SCe-nf1Kgdh8YbqtK8wbAjojjr3WMFvN0yfo27RlQ/w360-h640/Polish_20230313_190413936.jpg" width="360" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com4tag:blogger.com,1999:blog-2992736031147397192.post-76959103620758423852023-03-09T20:00:00.007+05:302023-03-09T22:58:37.393+05:30Jeera Rice / Jeera Pulao - North Indian Saatvik Lunch <p> Jeera Rice is prepared very often in my place and it is one of our family favorites when we want to enjoy some light meal but packed with flavors . Jeera Rice is an inseparable part of any festive North Indian fare . If the spread is heavy then jeera Rice or Matar (Peas) pulao are perfect choice to balance the meal .</p><p>Jeera Rice pairs well with <b><span style="font-size: large;"><a href="https://www.sweetspicytasty.com/2013/04/dal-tadka-tarka-dal.html?m=1">Dal Tadka</a>, <a href="https://www.sweetspicytasty.com/2020/07/rajma-masala-vegansaatvik-version.html?m=1">Rajma</a></span></b> ,Chole and even <a href="https://www.sweetspicytasty.com/2019/07/jain-matar-paneer.html?m=1"><b><span style="font-size: large;">Matar Paneer</span></b></a> and can be enjoyed as a solo meal by itself. </p><p>So common that it is in my home,I hardly realised that it has not been blogged yet . I was surprised myself and then decided to go ahead and blog it today itself without any further delay. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05mR_I6E_M672SQAe3lxbyELX6NBnRg4tPeTR_t3-H1kMvhRLrrE0cTE707ifGJQiuhPHxEwFCS9Wm3lXES_bVWqeK1rTX9fOzezn7TFhZ4O2iFQCuo25p8JCcT7_DJh1zK5o4WQC5T_yV9-zNqr0HHCkGxLtQcqiPqXvXwyaVRNoju-cjjoC0TmgTg/s4000/20230309_140452-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05mR_I6E_M672SQAe3lxbyELX6NBnRg4tPeTR_t3-H1kMvhRLrrE0cTE707ifGJQiuhPHxEwFCS9Wm3lXES_bVWqeK1rTX9fOzezn7TFhZ4O2iFQCuo25p8JCcT7_DJh1zK5o4WQC5T_yV9-zNqr0HHCkGxLtQcqiPqXvXwyaVRNoju-cjjoC0TmgTg/w640-h480/20230309_140452-01.jpeg" width="640" /></a></div><p>Jeera Rice or jeera pulao ,whatever you may call, is very easy and simple to make.Absolutely doesn't require any fancy ingredients nor is the process complicated. Jira Rice is one of the earliest recipes I learnt while experimenting in the kitchen .</p><p>Jeera Rice is a perfect recipe for beginners ,bachelors or hostel staying kids where they can enjoy some healthy meal at their own comfort. If you have no time to make a gravy ,one can enjoy it with salted chilled dahi/yogurt or even a simple raita .</p><p>Basmati rice works best for any pulao and so is the case with Jeera pulao too,but incase you don't have it or dislike the aroma of Basmati we can easily use sona masuri or kolam variety of rice too . Ensure that you use the rice:water ratio properly to get the perfectly fluffed up and grainy Jeera Rice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi740IKTYXGj87E0PtMMUss5KtaObTh4TIxpReeMc-qWeURr3cvvPFFuTGyNJN5Xdp9gsOsb5CKrf8ZYE7gkscBhS2pCqRuM322c-l5D_dzniRxLgx3gKs2pnoLKVZ1AZVPPbpvAQStxSE8b3Mb7EVfvR9sOLIEzVNeJzp4-a1J8RfwTvVhoRpV3hqi5Q/s2992/20230309_140523-02.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi740IKTYXGj87E0PtMMUss5KtaObTh4TIxpReeMc-qWeURr3cvvPFFuTGyNJN5Xdp9gsOsb5CKrf8ZYE7gkscBhS2pCqRuM322c-l5D_dzniRxLgx3gKs2pnoLKVZ1AZVPPbpvAQStxSE8b3Mb7EVfvR9sOLIEzVNeJzp4-a1J8RfwTvVhoRpV3hqi5Q/w640-h640/20230309_140523-02.jpeg" width="640" /></a></div><p>This morning, I decided I should make some special meal as we were all bored eating the usual South Indian fare. Quickly decided to prepare a simple ,Saatvik (no Onion No garlic) North Indian Thali . Deciding the menu didn't need much brainstorming as I had some boiled chole in my fridge which got made as Chole Masala and some soaked up Sabudana/ Jawwarsi from Breakfast helped me make the delicious Sabudana Kheer /Jawwarsi Payasam which took care of the dessert .</p><h4 style="text-align: left;">Click the individual menu names below for the detailed recipe .</h4><p><b><span style="font-family: Playfair Display; font-size: large;"><a href="https://www.sweetspicytasty.com/2018/05/sabudana-sevayyan-kheer-sago-vermicelli.html?m=1">Sabudana Kheer</a> </span></b></p><p><b><span style="font-family: Playfair Display; font-size: large;"><a href="https://www.sweetspicytasty.com/2017/04/jain-chole-masala-channa-masala-no.html?m=1">Chole /Channa Masala</a> </span></b></p><p><b><span style="font-family: Playfair Display; font-size: large;"><a href="https://youtu.be/GP8poy6Hdpo">Jeera Aloo</a> </span></b></p><p><b><span style="font-family: Playfair Display; font-size: large;"><a href="https://www.sweetspicytasty.com/2017/03/perfectly-puffed-up-puris-video-post.html?m=1">Wheat Puris</a> </span></b></p><p><b><span style="font-family: Playfair Display; font-size: large;">Jeera Rice</span> </b> (recipe in the post below)</p><p><b><span style="font-family: Playfair Display; font-size: large;">Salted Dahi</span></b> - Chilled yogurt flavored with salt,chilli powder and cumin powder</p><p><b><span style="font-family: Playfair Display; font-size: large;"><a href="https://youtu.be/eH8pbFspEwk">Masala Chaas</a> </span></b></p><p><b><span style="font-family: Playfair Display; font-size: large;">Fryums /Papads</span></b></p><p></p><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAAkw-dYXlGEQld3Lw7KQ_96F0UX863YfLJ5yWuKgf9Mn16jXp7eeRQDpHKi6kR95w5j1PlP3qPPMNPpzAYlBrLj7XK1kFmUgD9qyTZhYES_luKQNsGoTM_HuvvhCl7SW30L-FvGwW5YtgnH49OI2fk6wILG_n6go5vU6-NQJIU0FsHSiCDgPpzgc7w/s3000/20230309_140501-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAAkw-dYXlGEQld3Lw7KQ_96F0UX863YfLJ5yWuKgf9Mn16jXp7eeRQDpHKi6kR95w5j1PlP3qPPMNPpzAYlBrLj7XK1kFmUgD9qyTZhYES_luKQNsGoTM_HuvvhCl7SW30L-FvGwW5YtgnH49OI2fk6wILG_n6go5vU6-NQJIU0FsHSiCDgPpzgc7w/w640-h640/20230309_140501-01.jpeg" width="640" /></a></div><p style="font-weight: bold;">Preparation Time - 10 mins</p><p style="font-weight: bold;">Cooking Time - 15 mins</p><p style="font-weight: bold;">Complexity - simple</p><p style="font-weight: bold;">Serves - 2 to 3</p><p style="font-weight: bold;">Ingredients </p><div style="text-align: left;">1.5 cups basmati rice <br />3 cups water <br />2 green chillies chopped finely <br />2 tsp jeera /cumin<br />2 cloves<br />1 bay leaf<br />2 cloves <br />3 tbsp ghee (use oil for Vegan) <br />Salt as needed</div><p style="font-weight: bold;">Method</p><p></p><ul style="text-align: left;"><li>Wash the rice well and drain it in a colander for 10 mins</li><li>Heat the ghee in a pressure cooker ,splutter jeera when the ghee is hot,followed by the cloves ,green chillies, cardamom and bay leaf .</li><li>Add the rice and quickly roast it on low flame until you get a nice aroma.</li><li>Add the water , required amount of salt and pressure cook on medium flame for 2 whistles. </li><li>Let the pressure release naturally, slowly open the lid and fluff the rice lightly without breaking it.</li><li>Garnish it with fresh corriander and serve hot. </li></ul><h4 style="text-align: left;">Pin me up </h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdt-DEz4f1KJqVTd2pr-HN7v_wDVCtN2wRG4iMJwuB4VrczBPZdmXucomXWKYO4w3P8nl-Dt4ek6neQztMehQX8dFM8dhTVbbgfHzZmF1Co8uusqsC2aQGEKDS8F3ZyOYPJ9KyIP64uMCO6F8TTwZSXlddbO4xPFp2o5q-Srue64CtL6oTC0z08KvgPQ/s3000/20230309_140348-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="1688" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdt-DEz4f1KJqVTd2pr-HN7v_wDVCtN2wRG4iMJwuB4VrczBPZdmXucomXWKYO4w3P8nl-Dt4ek6neQztMehQX8dFM8dhTVbbgfHzZmF1Co8uusqsC2aQGEKDS8F3ZyOYPJ9KyIP64uMCO6F8TTwZSXlddbO4xPFp2o5q-Srue64CtL6oTC0z08KvgPQ/w360-h640/20230309_140348-01.jpeg" width="360" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8_6pouAN6rzXR-4fp73FUn0U0HfW1O2SgIPmLfbw0XAjDO8mcZMYvcCxP4fXTG2FBv_whrc3sfDwc-Brs3CMQIHUf7zZKEzEj6t1XKcxLHLtB4L4ISyXWaD1mO7_ceVkVCejIf-jXMlgpucLZegy4GpdWcnbJ4jVZOIc3mLxcwMCxQBNbI4dvR9yOA/s4000/20230309_140317-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8_6pouAN6rzXR-4fp73FUn0U0HfW1O2SgIPmLfbw0XAjDO8mcZMYvcCxP4fXTG2FBv_whrc3sfDwc-Brs3CMQIHUf7zZKEzEj6t1XKcxLHLtB4L4ISyXWaD1mO7_ceVkVCejIf-jXMlgpucLZegy4GpdWcnbJ4jVZOIc3mLxcwMCxQBNbI4dvR9yOA/w360-h640/20230309_140317-01.jpeg" width="360" /></a></div><br /><div><br /></div><p></p><p style="font-weight: bold;"><br /></p><span style="font-family: Playfair Display; font-size: large; font-weight: bold;"><br /></span><p></p><p><b><span style="font-family: Playfair Display; font-size: large;"><br /></span></b></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com7tag:blogger.com,1999:blog-2992736031147397192.post-58046652609973049042023-03-04T18:37:00.003+05:302023-03-04T18:37:41.114+05:30Karuppu Ulundhu Adai | Black lentil crepes (vegan)<p> Karuppu ulundhu Adai is a very traditional breakfast made in Tamil Nadu . This is very filling and takes care of the carbs to protein ratio required for a day.</p><p>Karuppu ulundhu is nothing but udad dhall (black lentil) with skin . The skin is actually the powerhouse of lot of nutrition. Udad dhall /ulutham paruppu as we all know is very rich in proteins and also very good for bones. We must try and include these in our diet as much as possible . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9C2d9XygpFr91_4qkyztZyTBV_oB__8OPGkOlCW0JzLuPN8t5HZ3MjV8DK5ES_8yjq4PLq24dbw5ksh4PggVyaDj93srnzEqqEp1VlkKb5B1aR4oVgHsqyahXpEbDLEgAorEFzxY02bqo3tzgSoISAD34FATVRdKoFML2m1EBspg8Rz-QEK12teZP-A/s4000/20230225_092513-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9C2d9XygpFr91_4qkyztZyTBV_oB__8OPGkOlCW0JzLuPN8t5HZ3MjV8DK5ES_8yjq4PLq24dbw5ksh4PggVyaDj93srnzEqqEp1VlkKb5B1aR4oVgHsqyahXpEbDLEgAorEFzxY02bqo3tzgSoISAD34FATVRdKoFML2m1EBspg8Rz-QEK12teZP-A/w640-h480/20230225_092513-01.jpeg" width="640" /></a></div><p>Unlike,regular dosa ,Karuppu Ulundhu Adai doesn't need fermentation and can be made immediately after grinding the batter . Since, black lentils with husk are little tough we must soak them for a minimum of 6hrs before we can grind them . Pepper ,red chillies , asafoetida and curry leaves are added for extra flavor and also for easy digestion. Tiny slivers of fresh coconut are added to the batter just before making the Adai..these tiny bits of coconut give a very nice crunch and a nice mouth feel as we bite into the Adai.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOD5cYFL8xYrJdiI38JNek4FmtXYZ_zoZdxP9BltLFfH5kmwdJPI4Y83EZb5xnGGB5iKz0F8zqD0CvGlRPaAsU0S6eE0HilKNPdvkVwSdxtD4c6jROX_S_oZzpka4Fv4OGrVpICMArz1jE0IcPflgQbCJz3c2j0Ph4pP9cf_k5BloXEmAdWLib-ECTOA/s4000/20230225_092533-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOD5cYFL8xYrJdiI38JNek4FmtXYZ_zoZdxP9BltLFfH5kmwdJPI4Y83EZb5xnGGB5iKz0F8zqD0CvGlRPaAsU0S6eE0HilKNPdvkVwSdxtD4c6jROX_S_oZzpka4Fv4OGrVpICMArz1jE0IcPflgQbCJz3c2j0Ph4pP9cf_k5BloXEmAdWLib-ECTOA/w480-h640/20230225_092533-01.jpeg" width="480" /></a></div><p>Karuppu Ulundhu Adai is also made during the Karthigai Deepam Festival celebrated in Tamil Nadu during the English Month of November/ December. Karthigai Deepam is a festival of lights celebrated with lot of fervor and enthusiasm all over Tamil Nadu..the ladies decorate the house with earthen lamps in the evening and pray for the well being of their Brothers . </p><p>We celebrated Protein Rich Vegetarian Breakfast theme in our Food bloggers group this month . Host for this event was the versatile blogger Renu who suggested this theme and I was paired with Anu Kollon . Anu gave me curry leaves and coconut as the secret ingredients and I shared the secret ingredients lemon juice and pepper powder using which she has made a creamy Avocado Sandwich. If you are an avid food blogger and would like to join us then do visit our Facebook page Shh Cooking Secretly Challenge</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyssZ0hlgcpDRoWXSP_5dEUAUV6M97u7-PFKPN6_bYSZgW1FWlXw6kFghCOuoL5MQJpv8JU9eqHaH4eq136dxYB0voHicdf5voK7lHagNQuwZuKcSWjlXpJy9POzZvHHVU8FDgcEXahefY0SwBQy5_dnohZrfjqAAzhBcJvqsuBA5rWhTAPe28tpW-Q/s940/103794622_10156942327952163_4224860785732590221_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyssZ0hlgcpDRoWXSP_5dEUAUV6M97u7-PFKPN6_bYSZgW1FWlXw6kFghCOuoL5MQJpv8JU9eqHaH4eq136dxYB0voHicdf5voK7lHagNQuwZuKcSWjlXpJy9POzZvHHVU8FDgcEXahefY0SwBQy5_dnohZrfjqAAzhBcJvqsuBA5rWhTAPe28tpW-Q/w200-h168/103794622_10156942327952163_4224860785732590221_n.jpg" width="200" /></a></div><br /><p>Soaking Time - 6 to 8 hrs </p><p>Preparation Time - 10 mins</p><p>Cooking Time - 2 to 3 mins per Adai</p><p>Complexity - Simple</p><p><b>Ingredients</b></p><div style="text-align: left;">1 cup regular rice . (No Basmati or any flavored rice) <br />1/4 cup black lentil/chilke Wali udad/ karuppu ulundhu<br />3 to 4 red chillies<br />1 tsp pepper </div><div style="text-align: left;">1/4 tsp jeera/cumin<br />Handful of curry leaves <br />3 tbsp thinly sliced coconut slivers<br />Pinch of asafoetida <br />Oil to roast the Adai<br />Salt as needed </div><p>Method</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUm6h1TCInpXJwPHOFGbM506R8nGg1x--8ZiYpTXvsF_4ILRZv1MWxC99iDwh5jRwa3YUAj37wGlJz657aeLbFmsH1B6r-xNBnLTb_n7zkyYm4WJnCfiPaSpYrKaxn9TsubRv3ZxPb1dTX1MacekwM5uGUs3iM4V1HOn9qQhLxhyOmKKoTPgJ9KJnMFA/s4096/Polish_20230304_182655419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3276" data-original-width="4096" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUm6h1TCInpXJwPHOFGbM506R8nGg1x--8ZiYpTXvsF_4ILRZv1MWxC99iDwh5jRwa3YUAj37wGlJz657aeLbFmsH1B6r-xNBnLTb_n7zkyYm4WJnCfiPaSpYrKaxn9TsubRv3ZxPb1dTX1MacekwM5uGUs3iM4V1HOn9qQhLxhyOmKKoTPgJ9KJnMFA/w640-h512/Polish_20230304_182655419.jpg" width="640" /></a></div><p></p><ul style="text-align: left;"><li>Wash the rice and udad dhall multiple times till the water appears clear . Soak the rice and lentil along with red chillies ,jeera and pepper for 6 to 8 hrs or overnight..I prefer to soak it overnight so that it's easy to grind and make it for breakfast as soon as we get up in the morning. </li><li>The batter should be slightly thicker than the usual dosa batter . </li><li>Add finely chopped curry leaves, coconut slivers ,salt ,asafoetida to the batter and mix it well.</li><li>Heat a griddle/ tawa , pour a ladle full of batter and spread like dosa from inside out .let it be slightly thicker than dosa . Drizzle oil around the dosa and let it cook on medium flame ,slowly flip it over and let the underside roast well .</li><li>Take it off the tawa and serve hot with some fresh butter and jaggery powder. You may also serve it with coconut chutney or Molagapudi but jaggery and butter are the classic combination. </li></ul><p></p><h4 style="text-align: left;">Pin me up</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFm0h9UBsWNQgRzr3SUXIiWHkUkQVj9HG3qFePH2kJwfdIcZyz0JMGsP9v_MgiJmA6l1noZO5-FKiEEI6Bs4P1CBzPBf3OkOMKaVdbNlqNJ9Lu_u_xgPgv2jtwm52SF4Ey9y0O0Y1uR89VgyPBIaO_8l4bqxBOLelpngqT4nKxXVYjTtFzLlMhe93U5w/s4000/20230225_092312-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFm0h9UBsWNQgRzr3SUXIiWHkUkQVj9HG3qFePH2kJwfdIcZyz0JMGsP9v_MgiJmA6l1noZO5-FKiEEI6Bs4P1CBzPBf3OkOMKaVdbNlqNJ9Lu_u_xgPgv2jtwm52SF4Ey9y0O0Y1uR89VgyPBIaO_8l4bqxBOLelpngqT4nKxXVYjTtFzLlMhe93U5w/w360-h640/20230225_092312-01.jpeg" width="360" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com16tag:blogger.com,1999:blog-2992736031147397192.post-18054817799994845972023-02-21T23:12:00.004+05:302023-02-21T23:15:42.350+05:30Milagu jeera Rasam / Pepper Cumin Rasam<p> Jeera Milagu Rasam is a comforting meal which is a soothing Indian style soup flavored with fresh ground pepper and cumin enhanced with the aroma of fresh curry leaves and ghee tempering.</p><p>There are many recipes with mild variations to make this aromatic and tasty milagu jeera Rasam, but today I shall share with you my amma's recipe which has been my childhood favorite. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeewy7eAvvZp97xhu5obf3PkKIubO5nb2rSuKxvhp7ffPrH7K_5Pw3GGFx404w_dp76Ja7VU-dqz1lyn_vk0fYJ-kNxF0RFaEGnFDfkYHcW-8ffLybWx1eNpwOMVWx6uvtIwZyDsvG1azSNZ5Ytq-DS8_Osr0HFDxhND4nKsgE2a4hM7IhbXDAfRqHg/s4000/20230221_093300-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeewy7eAvvZp97xhu5obf3PkKIubO5nb2rSuKxvhp7ffPrH7K_5Pw3GGFx404w_dp76Ja7VU-dqz1lyn_vk0fYJ-kNxF0RFaEGnFDfkYHcW-8ffLybWx1eNpwOMVWx6uvtIwZyDsvG1azSNZ5Ytq-DS8_Osr0HFDxhND4nKsgE2a4hM7IhbXDAfRqHg/w640-h480/20230221_093300-01.jpeg" width="640" /></a></div><p>Growing up, I used to come down with cold and cough with every single weather change and this yummy rasam mixed with soft rice and ghee used to be a staple . It used to be so soothing and calming to the sore throat and would also give the dull taste buds a quick rejuvenation. </p><p>Even to this day,I make jeera milagu rasam (saathamudhu) when even one person in the family is under the weather. </p><p>Having said that , the last couple of days one after another, people at home are coming down with sore throat , cold ,cough due to the sudden change in weather in my city. Jeera milagu rasam has been on the menu ever since and hubby loves to sip on hot rasam with fresh ghee tempering which smells of fried asafoetida and crackled jeera . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmfn5WYWkZrAORdyEkmqy8CLdxYsPdeZK7phxPEVtKYuUsm3STaRtXaBzcRYlNoe4WBPEgkDrdBKZcYxrf1xPRqVVdgpWohtSdoP7onAu6awSE_lJdGTCjzkJ8HHoA2uott1-LtYP4qLan4udDSScjlaq8LZrHJJw2ngeFZdc6Pb_tUod6BioB-tcNQ/s2992/20230221_093543-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmfn5WYWkZrAORdyEkmqy8CLdxYsPdeZK7phxPEVtKYuUsm3STaRtXaBzcRYlNoe4WBPEgkDrdBKZcYxrf1xPRqVVdgpWohtSdoP7onAu6awSE_lJdGTCjzkJ8HHoA2uott1-LtYP4qLan4udDSScjlaq8LZrHJJw2ngeFZdc6Pb_tUod6BioB-tcNQ/w640-h640/20230221_093543-01.jpeg" width="640" /></a></div><p>To make jeera milagu rasam, we donot use the regular rasam powder instead we make a fresh spice mix by roasting pepper corns , jeera ,red chilly and pigeon peas (thoor dhall). </p><p>I use tomato as well as tamarind in this recipe, but you can skip the tomatoes and make it just with tamarind and spice mix .</p><div style="text-align: left;"><b>Preparation Time - 5 mins<br />Cooking Time - 15 mins<br />Complexity - simple <br />Serves - 2 to 3</b></div><p><b>Ingredients</b> </p><p><b><u>For the spice mix</u></b></p><div style="text-align: left;">1.5 tsp pepper corns /milagu<br />1 tsp cumin /jeera<br />1/2 tsp thoor dhall<br />2 dry red chillies<br />Pinch of asafoetida </div><p><b><u>For the rasam</u></b></p><div style="text-align: left;">1 medium sized tomato<br />Small lemon sized tamarind <br />3 cups water <br />Salt as needed </div><p><b><u>Tempering</u></b> </p><div style="text-align: left;">2 tsp ghee (<b><i>use cooking oil for Vegan version</i></b>) <br />1/4 tsp jeera<br />1/4 tsp mustard <br />1/2 tsp pepper powder <br />Pinch of asafoetida /hing<br />Fresh curry leaves and corriander </div><p><b>Method</b> </p><p></p><ul style="text-align: left;"><li>Dry roast the ingredients mentioned under the spice mix and blend it to a fine powder . Set aside . </li><li>Blanch the tomatoes along with the tamarind for 5 to 6 mins .</li><li>Once it cools down, squeeze out the puree from the tamarind and tomato. Pass it through a sieve and collect it in a thick bottom vessel.</li><li>Add 2 cups of water to the tamarind tomato puree with some salt and boil it till the raw flavor of tamarind is lost. This will take about 8 to 10 mins.</li><li>Make a paste of the spice mix with little water and add this to the boiling tamarind water and cook on low flame till you see the rasam frothing . Turn it off at this stage and garnish with fresh corriander leaves. </li><li>Heat ghee in a pan and splutter the mustard seeds, followed by jeera and curry leaves. Turn off the stove , add asafoetida and pepper powder .pour this tempering over the rasam.</li><li>Sip on the hot rasam as is or mix it with steamed rice and enjoy with some roasted papads and simple potato stir fry /urulai kaara curry.</li></ul><p></p><h4 style="text-align: left;">Some more rasam varieties to enjoy </h4><p style="text-align: center;"><a href="https://youtu.be/BAa4Nfx4sqI"><span style="font-size: large;"><b>Lemon Rasam</b></span></a></p><p style="text-align: center;"><a href="https://www.sweetspicytasty.com/2017/02/thakkalitomato-rasam-south-indian.html?m=1"><span style="font-size: large;"><b>Tomato Rasam</b></span></a></p><p style="text-align: center;"><a href="https://www.sweetspicytasty.com/2018/02/kalyana-rasam-iyengar-spl-kalyana-rasam.html?m=1"><span style="font-size: large;"><b>Kalyana Rasam</b></span></a></p><p style="text-align: center;"><a href="https://www.sweetspicytasty.com/2018/10/mor-rasam.html?m=1"><span style="font-size: large;"><b>Mor Rasam</b></span></a> </p><p><br /></p><p><br /></p><h4 style="text-align: left;">Pin me up</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6nATrZYR6N8BWTEETudQ-liprQHIA14Mhs-qneV_5Mf2PUgd_mtHj6J1eC03OubXKt1xAM8UZPzG6Eb_z3eJ_gdYbsyLa1Awt8iKVtu0T3S9jVApJ6s74yyR2HAwDK_PvNOzqrdYYUviDkANlsbYq7RAftwpFKaUh0ZxCzu4KgE_xw7zeqNUKWpXag/s4000/20230221_093401-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6nATrZYR6N8BWTEETudQ-liprQHIA14Mhs-qneV_5Mf2PUgd_mtHj6J1eC03OubXKt1xAM8UZPzG6Eb_z3eJ_gdYbsyLa1Awt8iKVtu0T3S9jVApJ6s74yyR2HAwDK_PvNOzqrdYYUviDkANlsbYq7RAftwpFKaUh0ZxCzu4KgE_xw7zeqNUKWpXag/w360-h640/20230221_093401-01.jpeg" width="360" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com6tag:blogger.com,1999:blog-2992736031147397192.post-84384390360057677182023-02-06T21:52:00.003+05:302023-02-06T21:55:31.074+05:30Strawberry Lemon Soda (Mocktail)<p> Strawberry lemon soda is a very refreshing mocktail drink that can be served at any party.</p><p>Made from fresh strawberries ,flavored with fresh lemon juice and spiked up with either club soda or sprite ,this drink gives a nice zing with every sip. If using plain club soda we will need to add some sugar or sugar syrup to give the sweetness while we don't need extra sweetener if using sprite or 7Up. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqR9fTyfgfPa7k33JKoXRG_3nFcZxr4Rq0_ssFDR776NCuXpARRsc4B3t0S8GIVnor-a4CagMivQSh5PsB_ERmn1mfmHrWtNY10VWkZgc5ibups9WXCbPR2BBuTXs-LIiUOwWE1mqDJlvRYxwR_o5hbkm7WPdjdqlon3ZhyN1Bnt3AD_svoVRBsm6bjQ/s4000/20230205_103425-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqR9fTyfgfPa7k33JKoXRG_3nFcZxr4Rq0_ssFDR776NCuXpARRsc4B3t0S8GIVnor-a4CagMivQSh5PsB_ERmn1mfmHrWtNY10VWkZgc5ibups9WXCbPR2BBuTXs-LIiUOwWE1mqDJlvRYxwR_o5hbkm7WPdjdqlon3ZhyN1Bnt3AD_svoVRBsm6bjQ/w640-h480/20230205_103425-01.jpeg" width="640" /></a></div><p>Preparing Strawberry Lemon Soda is actually a child's play as there is not much complexity involved. Though at home we are a huge fan of <a href="https://www.sweetspicytasty.com/2022/02/strawberry-milkshake.html?m=1"><b><span style="font-size: x-large;">Strawberry Milk shake</span></b></a> , this refreshing mocktail was a welcome change and we all simply loved it . I have used sprite in my recipe, hence no extra sweetener added .</p><p>If serving for a large party ,you can mix the Strawberry syrup ,lemon juice along with some ice cubes and lemon slices in a jar and keep it ready ..pour the Strawberry mix onto serving glasses and add in the soda /sprite just before serving along with some crushed ice .</p><p>If you love to spread some Strawberry Jam on a warm slice of toasted bread,then Priya's <a href="https://thephotowali.wordpress.com/2017/12/17/strawberry-chilli-jam-spicy-strawberry-relish/?fbclid=PAAaZk4hkMkV5Om-imbHj0KQKyLCiS_6HTSyauIFMLS7_0ALXxv6NQn2eernY">Strawberry Chilli Jam</a> is a must try .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwFS5nuYosZV3_9o3EDENzApCxEz-YU14obZsxRtCurLpyVaBVFaIItrfrX-enJ43iFeOiUDUVB0X4jYOY7HK8SqoxhMV4Z2cjEQMXInqRr-MGuUPJtMj0JSzQLW16iibYUDMEOhKAj6ch1ZLQ8WphBFAqtGjbEdNlLa_OMh3_A8_8uhlF5FUQdzi-Q/s4000/20230205_103554-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwFS5nuYosZV3_9o3EDENzApCxEz-YU14obZsxRtCurLpyVaBVFaIItrfrX-enJ43iFeOiUDUVB0X4jYOY7HK8SqoxhMV4Z2cjEQMXInqRr-MGuUPJtMj0JSzQLW16iibYUDMEOhKAj6ch1ZLQ8WphBFAqtGjbEdNlLa_OMh3_A8_8uhlF5FUQdzi-Q/w480-h640/20230205_103554-01.jpeg" width="480" /></a></div><br /><div style="text-align: left;"><b>Preparation Time - 10 mins<br />Cooking Time - Nil<br />Complexity - easy <br />Serves - 2 glasses </b></div><p><b>Ingredients</b> </p><div style="text-align: left;">8 to 12 strawberries <br />2 tsp sugar <br />1 tbsp lemon juice <br />Few lemon slices <br />250 ml soda /sprite </div><p><b>Method</b> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChXIXOFgDNdmi0pVggHSwJmtHHRj07KjFQCykiejt1OK--OB0Y3NB0mU3KTnuKOZmNdJ1y57gPYh4Z8XJsiQbosrLevNCEl59NDW8ZO-OwCTWhj7454AslUghGG2yqgTKsq77ATS5tYjeG-1oeTvp2Wn5O385n_v67KOyi5iXy39NK8hjF8V88Qjzvw/s5120/Polish_20230205_223312196.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5120" data-original-width="4096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChXIXOFgDNdmi0pVggHSwJmtHHRj07KjFQCykiejt1OK--OB0Y3NB0mU3KTnuKOZmNdJ1y57gPYh4Z8XJsiQbosrLevNCEl59NDW8ZO-OwCTWhj7454AslUghGG2yqgTKsq77ATS5tYjeG-1oeTvp2Wn5O385n_v67KOyi5iXy39NK8hjF8V88Qjzvw/w512-h640/Polish_20230205_223312196.jpg" width="512" /></a></div><br /><p></p><ul style="text-align: left;"><li>Trim off the top part of the Strawberries and roughly chop them.</li><li>Add them to a blender with 2 tsp sugar and blend it to a smooth puree .</li><li>Divide the puree equally into 2 serving glasses , add 1/2 tsp lemon juice and a slice of lemon to each . Add some crushed ice before adding sprite/ soda .</li><li>Slowly pour in the chilled sprite in both the glasses and serve immediately. </li></ul><h4 style="text-align: left;">Refreshing and classic welcome drinks on my blog </h4><div><br /></div><div><span style="font-family: Passion One; font-size: x-large;"><a href="https://www.sweetspicytasty.com/2021/03/watermelon-lemonade.html?m=1">Watermelon Lemonade</a> </span></div><div><span style="font-family: Passion One; font-size: x-large;"><br /></span></div><div><span style="font-family: Passion One; font-size: x-large;"><a href="https://www.sweetspicytasty.com/2022/03/pineapple-punch.html?m=1">Pineapple Punch</a></span></div><div><br /></div><div><span style="font-family: Passion One; font-size: x-large;"><a href="https://www.sweetspicytasty.com/2022/03/classic-lemonade-nimbu-paani-lemon.html?m=1">Classic Lemonade </a></span></div><div><br /></div><div><span style="font-family: Passion One; font-size: x-large;"><a href="https://www.sweetspicytasty.com/2022/03/ganga-jamuna-orange-sweet-lime-juice.html?m=1">Ganga Jamuna</a></span></div><div><br /></div><div><span style="font-family: Passion One; font-size: x-large;"><a href="https://www.sweetspicytasty.com/2022/03/black-grapes-lemonade-black-grapes-juice.html?m=1">Black grapes Lemonade</a></span></div><div><br /></div><div><span style="font-family: Passion One;"><a href="https://www.sweetspicytasty.com/2022/03/green-grapes-lemonade.html?m=1"><span style="font-size: x-large;">Green Grapes Lemonade</span></a><span style="font-size: large;"> </span></span></div><div><span style="font-family: Passion One; font-size: large;"><br /></span></div><div><span style="font-family: Passion One; font-size: large;"><br /></span></div><h4 style="text-align: left;"><span style="font-family: inherit; font-weight: normal;">Pin me up</span><span style="font-family: Passion One; font-size: large;"> </span></h4><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O0H5yi4S4vCUt91p9RCxJgqJd87OMLkzFCl6Q5c66oDAE3qM49CRXRZJQJgAlAbjc4W8kZUFfJVQoOSrxBQLhuZnBYXbJYkVAr_CK01CKa-mH4Kb2vYtgJAy4vvPhiNa8uppZO5HWFUcrKGs6HmOs2qDIh0GG3pVi8cKc0cP60yavNAZ4qqiUhZAPw/s4000/20230205_103439-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O0H5yi4S4vCUt91p9RCxJgqJd87OMLkzFCl6Q5c66oDAE3qM49CRXRZJQJgAlAbjc4W8kZUFfJVQoOSrxBQLhuZnBYXbJYkVAr_CK01CKa-mH4Kb2vYtgJAy4vvPhiNa8uppZO5HWFUcrKGs6HmOs2qDIh0GG3pVi8cKc0cP60yavNAZ4qqiUhZAPw/w360-h640/20230205_103439-01.jpeg" width="360" /></a></div><br /><span style="font-family: Passion One; font-size: large;"><br /></span></div><p></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com7tag:blogger.com,1999:blog-2992736031147397192.post-43324591091773365092023-02-03T21:24:00.003+05:302023-02-05T14:31:50.429+05:30Matar Poha | Peas Poha - Vegan breakfast <p> Poha (Flattened rice) is a versatile ingredient used for breakfast or a quick evening snack all over India. </p><p>During winters fresh green peas are available in plenty and I use them in my cooking a lot.</p><p>Peas Poha is one such favorite breakfast at home where lot of fresh tender peas are used as a part of the recipe. Poha is seasoned and tempered with simple Indian spices that makes it very tasty and flavorful .</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNR4eNCuKBXoPAGLnMaJjYL1n8RNc1PjckgS2dpfoIZSbUPXtqpWKG4Wi8AXr592c1RG9mh6aPzFd0TDPf9KW8qLhvisQ5DtSM_Ag-kOfNHoFDlTWPuB-cbc7NUeTwnhhJXL-6ta_vq5565gSqqrVx5BhTtcXn3bbz_R4x-dWEhUJFB5LeBIMuP0DzA/s3024/20220707_094117-01-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNR4eNCuKBXoPAGLnMaJjYL1n8RNc1PjckgS2dpfoIZSbUPXtqpWKG4Wi8AXr592c1RG9mh6aPzFd0TDPf9KW8qLhvisQ5DtSM_Ag-kOfNHoFDlTWPuB-cbc7NUeTwnhhJXL-6ta_vq5565gSqqrVx5BhTtcXn3bbz_R4x-dWEhUJFB5LeBIMuP0DzA/w640-h640/20220707_094117-01-01.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Choora Matar or Chooda Matar is a variant of Peas Poha that is very popular in Northern India especially UP and Bihar and is a purely No Onion No Garlic snack .</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Matar Poha can be made with or without onions depending on your taste . If using onions, saute them after you splutter the mustard seeds and curry leaves until the onions turn soft and then add in the poha .</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h4 style="clear: both; text-align: left;">Some delicious Poha variants which can be easily prepared for breakfast / lunch boxes and also as Prasadam .</h4><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.sweetspicytasty.com/2021/08/tomato-poha-tomato-flavored-flattened.html?m=1"><span style="font-family: Playfair Display; font-size: large;"><b>Tomato Poha</b></span></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.sweetspicytasty.com/2020/01/choora-matar-chooda-matar-matar-poha-up.html?m=1"><span style="font-family: Playfair Display; font-size: large;"><b>Chooda Matar</b></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Playfair Display; font-size: large;"><b><a href="https://www.sweetspicytasty.com/2017/02/aloo-poha-batata-poha.html?m=1">Batata Poha</a> </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Playfair Display; font-size: large;"><b><a href="https://www.sweetspicytasty.com/2013/04/puli-aval-gojju-avalakki.html?m=1">Puli Aval /Gojju Avalakki</a> (Karnataka Special)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Playfair Display; font-size: large;"><b><a href="https://www.sweetspicytasty.com/2018/07/gopalkaala-thayir-aval.html?m=1">Gopalkaala / Dahi Poha</a> (Janmashtami Special)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Playfair Display; font-size: large;"><b><a href="https://www.sweetspicytasty.com/2022/04/aval-payasam-poha-kheer-rice-flakes.html?m=1">Poha Kheer with Milk</a> </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Playfair Display; font-size: large;"><b><a href="https://www.sweetspicytasty.com/2018/08/aval-payasam-poha-kheer-vegan-version.html?m=1">Poha Kheer with coconut milk</a> (Vegan) </b></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V3JCQ7NZAYkcatJ38wnvT90MapcOIAQLxNfrnidIAeNzUv_BMWDZe-1Zk6qmmIcYsX9P6rNoUV8gwogAXNv3vOzV3EffF5g4vQPqkKv5II63NgRl98JIszX67hHrWLblCIoXd8Ae4LnLEbOQCpxNls0paWQ7lBMx79VHFoBfJP-c6sngLTNCryMGeg/s3024/20220707_094203-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2270" data-original-width="3024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V3JCQ7NZAYkcatJ38wnvT90MapcOIAQLxNfrnidIAeNzUv_BMWDZe-1Zk6qmmIcYsX9P6rNoUV8gwogAXNv3vOzV3EffF5g4vQPqkKv5II63NgRl98JIszX67hHrWLblCIoXd8Ae4LnLEbOQCpxNls0paWQ7lBMx79VHFoBfJP-c6sngLTNCryMGeg/w640-h480/20220707_094203-01.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b>Preparation Time - 10mins</b></div><div class="separator" style="clear: both; text-align: left;"><b>Cooking Time - 8 to 10mins</b></div><div class="separator" style="clear: both; text-align: left;"><b>Complexity - Simple </b></div><div class="separator" style="clear: both; text-align: left;"><b>Serves - 2 to 3</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b> </div><div class="separator" style="clear: both; text-align: left;">2 cups medium thick Poha/Flattened rice </div><div class="separator" style="clear: both; text-align: left;">2 to 3 green chillies </div><div class="separator" style="clear: both; text-align: left;">1/2 cup boiled peas </div><div class="separator" style="clear: both; text-align: left;">Small piece ginger finely chopped </div><div class="separator" style="clear: both; text-align: left;">1 tsp mustard seeds</div><div class="separator" style="clear: both; text-align: left;">Pinch of asafoetida</div><div class="separator" style="clear: both; text-align: left;">Pinch of turmeric </div><div class="separator" style="clear: both; text-align: left;">2 tsp lemon juice</div><div class="separator" style="clear: both; text-align: left;">Salt as needed </div><div class="separator" style="clear: both; text-align: left;">Pinch of sugar</div><div class="separator" style="clear: both; text-align: left;">2 tbsp oil</div><div class="separator" style="clear: both; text-align: left;">Few curry leaves </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3Uu-Ykgql7ugIfSeVpyPxfWxRZgy3AQN5fkzO694eaGVi-AkZ5iwcAF5hdrzu9ymtt2_evqNhN-sFj_Zma7qYVs-2g5I-ZK24Ic09jscOq-knIU6mWHHqFQ5bMhUYfk0VxA3ACWeYE_Oymwf7clfto38y5TsJ0K62S6uLZMIgy_ySBSjhMk0ekscrg/s4096/Polish_20230203_191158441.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3Uu-Ykgql7ugIfSeVpyPxfWxRZgy3AQN5fkzO694eaGVi-AkZ5iwcAF5hdrzu9ymtt2_evqNhN-sFj_Zma7qYVs-2g5I-ZK24Ic09jscOq-knIU6mWHHqFQ5bMhUYfk0VxA3ACWeYE_Oymwf7clfto38y5TsJ0K62S6uLZMIgy_ySBSjhMk0ekscrg/w640-h480/Polish_20230203_191158441.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>First and foremost ,sieve the poha and get rid of small dust and other unwanted particles.</li><li>Wash the Poha under running water in a colander and let it sit for 5 to 6 mins . This step is very important. If there is too much water in the poha ,it will become a mushy mass and we don't want that .</li><li>Meanwhile, heat the oil in a thick kadai /wok.</li><li>Splutter the mustard seeds ,followed by curry leaves, ginger ,turmeric powder and asafoetida. </li><li>Mix in the washed poha ,sprinkle salt and mix it well .</li><li>Add in the boiled peas, sprinkle some water and cook covered for 3 to 4 mins till the poha becomes soft and well cooked. </li><li>Turn off ,open the lid, add sugar ,lemon juice and give it a quick mix ,serve hot with a garnish of freshly chopped corriander. </li><li>You can sprinkle some namkeen farsan/crispies for an added crunch .</li></ul></div><h4 style="clear: both; text-align: left;">Pin me up </h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWdRD_9hbDu7MGMmwuNrSNS0h7eH5q-id8EllHDGH6JQhYGHjga1CCmWokr_JdqqGfHsrqknWcxuV3SdGaBijrAMmdPfADXP2PeB2folB9t_N1u51vApupTbKcOlASA2CgDC65oa7oKaA1mss4FWh9PQo_CyAiSFke_6GoyFjq4gE6iIFeaIOtQ16eQ/s4032/20220707_093848-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWdRD_9hbDu7MGMmwuNrSNS0h7eH5q-id8EllHDGH6JQhYGHjga1CCmWokr_JdqqGfHsrqknWcxuV3SdGaBijrAMmdPfADXP2PeB2folB9t_N1u51vApupTbKcOlASA2CgDC65oa7oKaA1mss4FWh9PQo_CyAiSFke_6GoyFjq4gE6iIFeaIOtQ16eQ/w360-h640/20220707_093848-01.jpeg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Month of January we are going "Vegan" in our food bloggers' group Shhh Secretly Cooking Challenge . A wonderful theme suggested by Radha as January is also celebrated as a Vegan Month in some parts of the world . My partner for this month is Preethi of Preethi's cuisine. Preethi gave me lemon juice and ginger as secret ingredients which was used in this flavorful aromatic Matar Poha while Preethi made a yummy and healthy <a href="https://preethicuisine.com/crispy-tofu-and-green-bean-stir-fry-vegan/"><b>Tofu Bean Stir fry</b></a> with sesame oil and rice flour being the secret ingredients I suggested to her. </div><div class="separator" style="clear: both; text-align: left;">Radha has prepared a lipsmacking <a href="https://magicalingredients.blogspot.com/2023/01/vegan-jackfruit-kofta-curry.html?m=1">Jackfruit Kofta Curry </a>which is a classic innovative recipe and that too purely plant based ..</div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WtIPzXfAs15xT-TfFi2UXYAWnt729DUHdzkolAr_Escgbul5FA_k0ofiLXQFAg2L_qocdfskYDVX2V-m8YBKdS_ux3mb9qCtpvQeDCb78VkCB0KatLbxhVjvb-rhFJlQTxOpQ7n5hzlNTONiVqD_t9MHnDShIGfEH-h29KbDUxnAzfnvWfcoRSH1WA/s940/103794622_10156942327952163_4224860785732590221_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WtIPzXfAs15xT-TfFi2UXYAWnt729DUHdzkolAr_Escgbul5FA_k0ofiLXQFAg2L_qocdfskYDVX2V-m8YBKdS_ux3mb9qCtpvQeDCb78VkCB0KatLbxhVjvb-rhFJlQTxOpQ7n5hzlNTONiVqD_t9MHnDShIGfEH-h29KbDUxnAzfnvWfcoRSH1WA/w200-h168/103794622_10156942327952163_4224860785732590221_n.jpg" width="200" /></a></div><br /><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com11tag:blogger.com,1999:blog-2992736031147397192.post-72487375152287423832023-01-24T00:00:00.004+05:302023-01-24T15:08:08.203+05:30Set Dosa | Set Dose (variation 2)<p> Set dosa is one of the most loved breakfast in Karnataka. Though the basic ingredients remain the same,there are some mild variations used by various restaurants that make them a speciality .</p><p>My mom had learnt a recipe from one restaurant cook and I have been following that primarily all these years to make Set Dosas at home . To check out my Mom's variant <a href="https://www.sweetspicytasty.com/2018/06/set-dosa-set-dose-karnataka-special.html?m=1"><b><span style="font-family: Architects Daughter; font-size: large;">click here</span></b></a>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvknvbU8rDLaI0cIol-Gvf2ZEEh4whRsACwl2Vv3oRrtBJ-o0px395Vg1VHOepYiFmYCtL7iyw7qO4LoURK7Mc_DlqyguuSQIp15muAHJKIkPt4wVhVImuoCaqUGWM32vE7ZJ-OXqaW7dbxllcitSNkr0tc10k5KpT-Nc1cbKdTpOvwRzq25EaNidZZg/s2271/20230118_222027-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2271" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvknvbU8rDLaI0cIol-Gvf2ZEEh4whRsACwl2Vv3oRrtBJ-o0px395Vg1VHOepYiFmYCtL7iyw7qO4LoURK7Mc_DlqyguuSQIp15muAHJKIkPt4wVhVImuoCaqUGWM32vE7ZJ-OXqaW7dbxllcitSNkr0tc10k5KpT-Nc1cbKdTpOvwRzq25EaNidZZg/w640-h640/20230118_222027-01.jpeg" width="640" /></a></div><p>Recently, my cousin Kalyani who blogs at Sizzling Tastebuds posted a Millet Set Dosa which prompted me to look up her recipe of The Regular Set Dosa and I found that it was slightly different from my recipe and I went ahead and made <a href="https://www.sizzlingtastebuds.com/set-dosa/"><b><span style="font-size: large;">Set Dosas</span></b></a> with her proportion and needless to say everyone at home liked it. They were just spongy and so soft that it was a melt in mouth experience. I have followed her recipe to the 'T' and no changes at all . </p><p>I served these cotton soft set dosas with <a href="https://www.sweetspicytasty.com/2020/05/potato-sagu-poori-sagu.html?m=1"><b><span style="font-size: large;">Aloo Sagoo </span></b></a>and <a href="https://www.sweetspicytasty.com/2017/01/coconut-chutney-thengai-chutney.html?m=1"><b><span style="font-size: large;">Coconut Chutney</span></b></a> the way it is served in most restaurants here in Bangalore . Chutney Pudi is of course our family favorite and we cannot imagine having our Dosas without Molagapudi. Click on the recipe names above for detailed method of preparation. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkW0T8nubpM74ENngkC4Y-Tzda2dB2wE3qX5YFk51uFNvYO8uHntPBFu_Xxl6-jA4xlv4-IiNlgg0dE-7q9CLkhu99FJltYit6NsT0B4bP9QrsXMYA4wGd-DLbklBCVfMOnDSQC_Au9DImz06WlkF53goonwcuSReHVTfc2l3bd3kICLDX0kY3JVkNtQ/s3024/20230118_210216-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="3024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkW0T8nubpM74ENngkC4Y-Tzda2dB2wE3qX5YFk51uFNvYO8uHntPBFu_Xxl6-jA4xlv4-IiNlgg0dE-7q9CLkhu99FJltYit6NsT0B4bP9QrsXMYA4wGd-DLbklBCVfMOnDSQC_Au9DImz06WlkF53goonwcuSReHVTfc2l3bd3kICLDX0kY3JVkNtQ/w640-h480/20230118_210216-01.jpeg" width="640" /></a></div><p><b>Ingredients</b> </p><div style="text-align: left;">2 cups idli rice <br />1 cup whole udad dhall (udad dal gota)<br />1/4 cup beaten rice /Poha <br />1/4 sabudana /jawwarsi <br /> 2 tsp channa dal<br />1 tsp methi seeds <br />salt to taste </div><p><b>Method</b> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnGuLAoPo2aH31IOYDoC_F49DsLPmvhsx5crDYIwI_rTIze0t2qBTgDVrQ1zHk9Lq0lPheJLgMIzohIKO7WBTJoME8bGLHlJhZKJeRrx5agJB4aoDqOjaiH1gBygmYPzITHUd177vaoG4KZuSBnCeY_-l9vaSXeOgdWLU4ifW_fnA1xicG7Q-1Mk6iQ/s4096/Polish_20230123_193912228.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="4096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnGuLAoPo2aH31IOYDoC_F49DsLPmvhsx5crDYIwI_rTIze0t2qBTgDVrQ1zHk9Lq0lPheJLgMIzohIKO7WBTJoME8bGLHlJhZKJeRrx5agJB4aoDqOjaiH1gBygmYPzITHUd177vaoG4KZuSBnCeY_-l9vaSXeOgdWLU4ifW_fnA1xicG7Q-1Mk6iQ/w640-h640/Polish_20230123_193912228.jpg" width="640" /></a></div><p></p><ul style="text-align: left;"><li>Wash the idli rice and udad dal 3 or 4 times until the water is clear .</li><li>Sift the beaten rice once and wash it thoroughly under the colander .</li><li>Soak the idli rice , udad dhall, beaten rice, Sabudana ,methi seeds in sufficient water for 3 to 4 hours .</li><li>After the soaking Time, grind the ingredients in a wet grinder or blender until you get a smooth batter . Batter must have the consistency of Dosa batter, neither too thick nor too runny . I prefer the wet grinder as the yield is more compared to the blender method .</li><li>Add salt, beat it well once with your hands . The warmth from our hands induces good aeration and helps the batter to ferment well.</li><li>Allow the batter to ferment in a warm place for 8 to 10 hrs .</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknavBloICcN7xDS-VYWUIvEErEJi2zhVqB9OqbtBvul23uqEUjiEJGQBOhlDmOKHVuwoEfJBLkMKDcgfBvSOjw8T7ejEOKLM3mtgerZkX9mMnBRjFtuqbJ_n8EJTGwSd8k6LVPGuIziY2ukP6a5Lu9v1mtbgScR5DKyPlK2x3fXRV-o_P99K8IABPsQ/s4096/Polish_20230123_194116747.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="4096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknavBloICcN7xDS-VYWUIvEErEJi2zhVqB9OqbtBvul23uqEUjiEJGQBOhlDmOKHVuwoEfJBLkMKDcgfBvSOjw8T7ejEOKLM3mtgerZkX9mMnBRjFtuqbJ_n8EJTGwSd8k6LVPGuIziY2ukP6a5Lu9v1mtbgScR5DKyPlK2x3fXRV-o_P99K8IABPsQ/w640-h640/Polish_20230123_194116747.jpg" width="640" /></a></div><p></p><ul style="text-align: left;"><li>To prepare the dosas ,heat the tawa , drop a ladle of the batter and donot spread too much. The set Dosa has to be slightly thick .</li><li>The moment you pour the batter on the hot tawa ,you can see lot of pores /holes developing on it.This means your batter is perfect. Just drizzle a few drops of oil and cook covered for 1min.</li><li>Slowly flip over and cook on the other side for just 10 sec . </li><li>If the batter is well fermented, then absolutely no oil is required to cook the dosa.</li><li>Serve hot with accompaniment of your choice.</li></ul><p></p><h4 style="text-align: left;">Pin me up</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1C0y56DfoVxvWN_raFmN6TbmNgrUWHp73M3qT4Op923GjC9COCAxyNA4dQWHisU-unnunRBzcwybIF-3THBM6GQ9OXPcbJQUih5-C8MpmNFDyihv0gKciHxa4GnIymkR0HZc2b0aZTLvDesDjVmDMpKM74e3lGS1f0PA3e8VQf7S5jrfsl7kwid8Fg/s4032/20230118_210424-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1C0y56DfoVxvWN_raFmN6TbmNgrUWHp73M3qT4Op923GjC9COCAxyNA4dQWHisU-unnunRBzcwybIF-3THBM6GQ9OXPcbJQUih5-C8MpmNFDyihv0gKciHxa4GnIymkR0HZc2b0aZTLvDesDjVmDMpKM74e3lGS1f0PA3e8VQf7S5jrfsl7kwid8Fg/w360-h640/20230118_210424-01.jpeg" width="360" /></a></div><br /><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com9tag:blogger.com,1999:blog-2992736031147397192.post-79888832556131244332023-01-19T21:51:00.001+05:302023-01-19T21:51:10.566+05:30Sukku Kaapi | Dry Ginger Herbal drink | Sukku Malli Kaapi<p> Sukku Kaapi is a spicy herbal concoction made from a powder that is prepared by roasting corriander seeds ,pepper ,ajwain (thyme) and some dry ginger or as an alternative dry ginger powder can also be used. </p><p>Sukku Kaapi is also known as Sukku Malli Kaapi in Tamil Nadu . In Tamil, Sukku is Dry Ginger, Malli is Corriander seeds and Coffee is colloquially referred to as Kaapi .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6J95wiHhHQt_gqIZ5hIcCmZBtLgCQWopBidac-FshlwcHMz5HTeYcAUIbJqxNNxbPnIBosb1pTI_FV4-jX3oZpVrfjg4QeYfyPMRqRr10JdPFzC-ISyXOwsdNnEzhOL8Uka_tg9uRROlEBwAkkBpUU3tS3wvxFtvAK_f7nTmDhpOkThJj2tBG6U4CnA/s4032/Polish_20230119_183015813.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6J95wiHhHQt_gqIZ5hIcCmZBtLgCQWopBidac-FshlwcHMz5HTeYcAUIbJqxNNxbPnIBosb1pTI_FV4-jX3oZpVrfjg4QeYfyPMRqRr10JdPFzC-ISyXOwsdNnEzhOL8Uka_tg9uRROlEBwAkkBpUU3tS3wvxFtvAK_f7nTmDhpOkThJj2tBG6U4CnA/w640-h480/Polish_20230119_183015813.jpg" width="640" /></a></div><p>We can store this powder in an airtight container and use it as and when needed .One has to add a spoonful of this powder to boiling water ,simmer for a few mins and have it warm .</p><p>Sukku Kaapi is a mild and soothing drink to keep us warm during chill winters as well as during monsoon . We can sip some sukku kaapi to get relief from sore throat, mild fever and cold . </p><p style="font-family: Merriweather; font-size: 24px;"><b><span style="background-color: white; font-family: "Roboto Slab";"><i>Some more home made wellness drink </i><i>on my blog</i></span></b></p><p style="font-family: Merriweather; font-size: 24px;"><i><b><span style="background-color: white; font-family: "Roboto Slab";"><a href="https://www.sweetspicytasty.com/2018/09/kashaayam-ayurvedic-wellness-tea.html?m=1" style="color: #4c7349; text-decoration-line: none;">Tulsi Kashayam </a>(Basil Tea)</span></b></i></p><p style="font-family: Merriweather; font-size: 24px;"><i><b><span style="background-color: white; font-family: "Roboto Slab";"><a href="https://www.sweetspicytasty.com/2020/05/herbal-tea-herbal-drink.html?m=1" style="color: #4c7349; text-decoration-line: none;">Herbal Tea</a></span></b></i></p><p style="font-family: Merriweather; font-size: 24px;"><i><b><span style="background-color: white; font-family: "Roboto Slab";"><a href="https://www.sweetspicytasty.com/2020/06/jaljeera-jaljira.html?m=1" style="color: #4c7349; text-decoration-line: none;">Jaljeera</a></span></b></i></p><p style="font-family: Merriweather; font-size: 24px;"><i><b><a href="https://www.sweetspicytasty.com/2021/07/ajwain-kaadha-carom-tea-oma-kashayam.html?m=1">Oma Kashayam</a> (carom tea)</b></i></p><p style="font-family: Merriweather; font-size: 24px;"><i><b><span style="font-family: "Roboto Slab";"><a href="https://www.sweetspicytasty.com/2020/09/herbal-drink-kadha-kashayam.html?m=1" style="color: #4c7349; text-decoration-line: none;"><span style="background-color: white;">Inji Kashayam</span></a> (Ginger Tea) </span></b></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1bZxRY9IWip3_0OX60Glqu63OXY_oox4EtqNhePGoyRSxFqJTeUc51ZQHXBHkVrQjwnPNeQgavVj8U-sn0U042lFqHOQI39cSvZGStkFnoQcBExC4BosCuFHiVCCI9eNvdNNv57OkCWf7EhSZie-xjOaZTl_U5bLbifLgViho4NWkUyLlvPg2i5PGQ/s3024/20230119_105736-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1bZxRY9IWip3_0OX60Glqu63OXY_oox4EtqNhePGoyRSxFqJTeUc51ZQHXBHkVrQjwnPNeQgavVj8U-sn0U042lFqHOQI39cSvZGStkFnoQcBExC4BosCuFHiVCCI9eNvdNNv57OkCWf7EhSZie-xjOaZTl_U5bLbifLgViho4NWkUyLlvPg2i5PGQ/w640-h640/20230119_105736-01.jpeg" width="640" /></a></div><p>One can add a little bit of jaggery powder or some honey to give a mild sweetness and this also makes it really palatable . Alternatively panam kalkandu (Palm jaggery) also can be added . In my recipe I have used ginger powder as it was easily available in my pantry .</p><p><b>Preparation time - 5 mins</b></p><p><b>Cooking Time - 3 to 5 mins</b></p><p><b>Complexity - Simple </b></p><p><b>Ingredients</b> </p><p><b><u>To make Sukku Kaapi Powder</u></b></p><p>1/2 cup ginger powder </p><p>1/4 cup corriander seeds</p><p>2 tsp pepper</p><p>1 tsp ajwain /carom seeds</p><p><b><u>To make sukku kaapi</u></b></p><p>1 cup water</p><p>2 tsp sukku Kaapi powder</p><p>Jaggery or palm candy or honey as per taste </p><p><b>Method</b></p><p></p><ul style="text-align: left;"><li>Dry roast the corriander seeds until it feels warm and crisp . In same pan ,roast the pepper and carom seeds .</li><li>Let it cool for a few mins and then grind into a fine powder in a blender. </li><li>Mix the dry ginger powder along with the above spice mix and pass it through a sieve to get fone powder . Store this fine powder in a air tight bottle in the fridge .</li><li><span style="background-color: #ffe599;"><b><u>Shelf life</u></b> - stays fresh for almost 2 to 3 months is used properly with a dry spoon </span>.</li></ul><p></p><p><b>To make sukku Kaapi</b> </p><p></p><ul style="text-align: left;"><li>Boil a cup of water and add 2 spoonfuls of sukku kaapi powder to it.</li><li>Simmer for 2 mins</li><li>Mix jaggery or palm candy sugar and sip it while its warm </li><li>If you want to add honey,donot add while the water is boiling. Let it cool down a bit before adding honey .</li></ul><p></p><h4 style="text-align: left;">Pin me up </h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ywdVV6_xIuil6Jhz90_CboEaENAdG3hTCFd-7Qsf5MGvSMXpJh7Z02GWzPbZZ5Kky1BiR5zEDwdbA2JdRtfESHMb-24tX5c75GgcYKqp7283f0mCbI-RwifwfWvQSudxK1wnzFl1pqepvmU97MSQXIzlzpdN7h5e__SwN0BlA2OCP_spdMK658imHg/s5760/Polish_20230119_214731665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5760" data-original-width="3840" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ywdVV6_xIuil6Jhz90_CboEaENAdG3hTCFd-7Qsf5MGvSMXpJh7Z02GWzPbZZ5Kky1BiR5zEDwdbA2JdRtfESHMb-24tX5c75GgcYKqp7283f0mCbI-RwifwfWvQSudxK1wnzFl1pqepvmU97MSQXIzlzpdN7h5e__SwN0BlA2OCP_spdMK658imHg/w426-h640/Polish_20230119_214731665.jpg" width="426" /></a></div><br /><p><br /></p><div><br /></div><p style="font-family: Merriweather; font-size: 24px;"><b><span style="background-color: white; font-family: "Roboto Slab";"><i><br /></i></span></b></p><p style="font-family: Merriweather; font-size: 24px;"><br /></p><p style="font-family: Merriweather; font-size: 24px;"><br /></p><p style="font-family: Merriweather; font-size: 24px;"><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com7tag:blogger.com,1999:blog-2992736031147397192.post-10102695525170514262023-01-07T23:40:00.004+05:302023-01-07T23:44:37.263+05:30Paruppu Urundai Mor Kuzhambu/ Lentil balls in spicy yogurt gravy <p>Paruppu Urundai Mor Kuzhambu is an authentic and traditional recipe made in most Tamil homes . It is a festive dish and relished by all . </p><p>The lentil dumplings are made by soaking and grinding thoor dhall along with red chillies ,curry leaves and some salt . This ground mixture is then shaped as balls and steamed to be further simmered along with the yogurt gravy until the flavors are absorbed into the urundais.</p><p> Some use a combination of lentils /paruppu to make the urundais while some use just thoor dhall . This time I have used just thoor dhall and a handful of udad dhall to get the softness. Pair this delicious paruppu urundai more kulambu with a simple vegetable stir fry with coconut gratings and mix along with piping hot rice to have a wholesome and delicious lunch . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9cFTLVQDdOBEeaI0BdYP3JQnYHIZI1ziwOtvecBOAI30faP2qQu21mTbx5qR88c7HAVYHO4o92f3WuP2mLFkOa-YtWgTNhy1gVwqpzqyqRZpFiFmgIGJbxLC65CYio_IPZb89ExEACuIM3aSod4s5I8NkkeQVoPyZnKgqWb-AzRz37lgKErCdF3Q_HQ/s3024/20220927_122053-01-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9cFTLVQDdOBEeaI0BdYP3JQnYHIZI1ziwOtvecBOAI30faP2qQu21mTbx5qR88c7HAVYHO4o92f3WuP2mLFkOa-YtWgTNhy1gVwqpzqyqRZpFiFmgIGJbxLC65CYio_IPZb89ExEACuIM3aSod4s5I8NkkeQVoPyZnKgqWb-AzRz37lgKErCdF3Q_HQ/w640-h640/20220927_122053-01-01.jpeg" width="640" /></a></div><p>You may also want to try <b><a href="https://www.sweetspicytasty.com/2013/03/paruppu-urundai-kuzhambu-lentil.html"><span style="font-size: large;">Paruppu Urundai Kuzhambu</span></a></b> which is a tamarind based gravy for another gastronomic feast .</p><p>Onset of January brings about a lot of festivals in India and the best way to enjoy them is by cooking and eating a delicious feast.This month on our food bloggers' group Shhh Cooking Secretly Challenge , we are celebrating a festive theme suggested by me . I was partnered with the versatile and fantastic food blogger ,Mayuri ji who has prepared a Holi special <a href="https://mayuris-jikoni.com/2022/12/27/thandai-rava-cake/"><b><i><span style="font-size: large;">Thandai Flavored Rava cake </span></i></b></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeufg4lIICg5yKOdW7MfNcgZuasbgK6qXzaKlVSY5PDBGcAUTssVfZA0_RFSsP3TGQ67iGHvWkPu_J4b8k3swHd9h2eLuJpQ6gGvQMgBa0WTkAgRnvONIF6UmrpM7UxRK9_cB9WSzqJP3FAAX7ySKOrob67krExmmM5hASc99Bcb2X-IqEfoFuMn25w/s4096/Polish_20221123_183202465.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeufg4lIICg5yKOdW7MfNcgZuasbgK6qXzaKlVSY5PDBGcAUTssVfZA0_RFSsP3TGQ67iGHvWkPu_J4b8k3swHd9h2eLuJpQ6gGvQMgBa0WTkAgRnvONIF6UmrpM7UxRK9_cB9WSzqJP3FAAX7ySKOrob67krExmmM5hASc99Bcb2X-IqEfoFuMn25w/s320/Polish_20221123_183202465.jpg" width="320" /></a></div><h4 style="text-align: left;">Some more lipsmacking and tasty Mor Kuzhambu variations on my blog</h4><p><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2020/09/poosanikaai-morekuzhambu-ash-gourd-in.html?m=1">Pooshnikaai (ash gourd) Mor Kuzhambu </a></span></p><p><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2020/05/majjige-huli-udupi-style.html?m=1">Kumbalkkai (ash gourd )Majjige Huli </a></span></p><p><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2021/09/poosanikai-ash-gourd-mor-kootu.html?m=1">Pooshnikaai (ash gourd) Mor Kootu</a> </span></p><p><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2013/03/morekuzhambumajjige-hulispicy-yogurt.html?m=1">Vendakkai (ladies finger)Mor Kuzhambu</a> </span></p><p><span style="font-family: Concert One; font-size: large;"><a href="https://www.sweetspicytasty.com/2021/10/bonda-morkuzhambu-festive-lunch-platter.html?m=1">Bonda Mor Kuzhambu </a></span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_N6q_7MGYteAnR1IaB_5qP3Rh97e06wBhFkwmt2eA53Vp7DDrL9CaO3aFaxc7cCyxlv19BPq6cX04j2f6xfguapm32Hm1TVoAtVWz4-_BEPH_1PF8d5U5vcqB_fHWWZj-WxGkuf4wDLRrYUiG_XBv86ab9s49bx7ZRwLfwIQdrVu9vosyf1gD_BScA/s4032/20220927_121943-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_N6q_7MGYteAnR1IaB_5qP3Rh97e06wBhFkwmt2eA53Vp7DDrL9CaO3aFaxc7cCyxlv19BPq6cX04j2f6xfguapm32Hm1TVoAtVWz4-_BEPH_1PF8d5U5vcqB_fHWWZj-WxGkuf4wDLRrYUiG_XBv86ab9s49bx7ZRwLfwIQdrVu9vosyf1gD_BScA/w640-h480/20220927_121943-01.jpeg" width="640" /></a></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><b><br /></b></span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><b>Ingredients</b> </span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><br /></span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><b><u>For the Paruppu Urundais</u></b></span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><b><u><br /></u></b></span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;">1/2 cup thoor dhall /split pigeon peas</span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;">2 tbsp udad dhall</span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;">2 to 3 green chillies </span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;">Few curry leaves </span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;">Salt as needed</span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;">Generous pinch of asafoetida</span></div><div style="font-family: Merriweather; text-align: left;"><br /></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><b><u>For the Mor Kuzhambu</u></b> </span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><br /></span><span style="background-color: white;">250ml thick yogurt <br /></span><span style="background-color: white;">100 ml water <br /></span><span style="background-color: white;">2 tsp oil<br /></span><span style="background-color: white;">1 tsp mustard </span><span style="background-color: white;"><br /></span><span style="background-color: white;">2 to 3 dry red chillies <br /></span><span style="background-color: white;">fresh curry leaves <br /></span><span style="background-color: white;">pinch of turmeric <br /></span><span style="background-color: white;">Pinch of asafoetida <br /></span><span style="background-color: white;">salt<br /></span><span style="background-color: white;"><b><u>To grind<br /></u></b></span><span style="background-color: white;"> 6 to 7 tbsp fresh grated coconut <br /></span><span style="background-color: white;">1/2 tsp jeera/cumin <br /></span><span style="background-color: white;">3 to 4 green chillies <br /></span><span style="background-color: white;">1 tsp channa dhall /bengal gram<br /></span><span style="background-color: white;">2 tsp dhaniya /corriander seeds<br /></span><span style="background-color: white;">Small piece ginger </span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><br /></span></div><div style="font-family: Merriweather; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vErHA0LGvnr3Fd4D2XTgKId5-Egk24M2wYX1e2GK1fXT4JBdqGa9bbD7oEZpMAfU1aBfFCLfHzkXzrs41CDrdWfFHqbqKmYGyOoutmPvyfzwo_wUwGK73JfhmptutOB60tYeC9_m54PXJHLEI2-Qr28UagnHYq6yvjgtz-oRoyTOA_cAxrh4NbWKeg/s4096/Polish_20230106_182106305.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vErHA0LGvnr3Fd4D2XTgKId5-Egk24M2wYX1e2GK1fXT4JBdqGa9bbD7oEZpMAfU1aBfFCLfHzkXzrs41CDrdWfFHqbqKmYGyOoutmPvyfzwo_wUwGK73JfhmptutOB60tYeC9_m54PXJHLEI2-Qr28UagnHYq6yvjgtz-oRoyTOA_cAxrh4NbWKeg/w640-h480/Polish_20230106_182106305.jpg" width="640" /></a></div></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><br /></span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><br /></span><span style="background-color: white;"><b>Method</b> </span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><br /></span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><b><span style="font-size: large;"><u>To make the Paruppu Urundais</u></span></b> </span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><br /></span></div><div style="font-family: Merriweather; text-align: left;"><ul style="text-align: left;"><li><span style="background-color: white;">Wash and soak the lentils in sufficient water for 2 to 3 hrs .</span></li><li><span style="background-color: white;">Drain the water and grind the lentils along with chillies ,curry leaves, salt and asafoetida to a fine paste .</span></li><li><span style="background-color: white;">Make small lemon sized balls out of these and steam it until it is half done . Don't steam until the lentils become hard ,else they won't absorb the flavor of gravy into them . Keeping them half cooked helps it remain soft and easy to eat .</span></li></ul></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><u><br /></u></span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><u><b><span style="font-size: large;">To make the Mor Kuzhambu</span></b> </u></span></div><div style="font-family: Merriweather; text-align: left;"><span style="background-color: white;"><u><br /></u></span></div><div style="font-family: Merriweather; text-align: left;"><ul style="text-align: left;"><li><span style="background-color: white;">Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste.</span></li><li><span style="background-color: white;">Whisk the yogurt until is creamy and smooth. </span></li><li><span style="background-color: white;">Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.</span></li><li><span style="background-color: white;">Add the steamed lentil dumplings to the mor kuzhmabu as soon as it </span><span style="background-color: white;">starts frothing up.Simmer for a few mins and turn it off. </span></li><li><span style="background-color: white;">Prepare a tempering of mustard seeds, dry red chillies and fresh curry leaves in oil and pour it over the mor kuzhambu. </span></li></ul></div>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com9tag:blogger.com,1999:blog-2992736031147397192.post-60417947015526354172022-12-07T19:03:00.002+05:302022-12-07T21:43:15.248+05:30Veg Pizza - Stove Top version<p> Pizza is the most loved quick bite that's enjoyed by all ..Be it kids or adults ,there is something in Pizza that makes it everyone's favorite. </p><p>Kids find the long string of hot melted cheese while they take a bite as an attraction while elders love the various toppings that are used on the Pizza to make it tasty and enjoyable .</p><p>As much as many consider pizza as a junk food or a overload of fat due to cheese,I would say we can make it really healthy by using the whole wheat or multi grain pizza base , loads of vegetables and very minimal cheese or no cheese at all . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3I6yPqiBPCejgZOxbgK0cd7ImqdEthAciNqvjKnDYXWQuhhqEoO4O_2CAdJlIBK4RbyBeVICnyB3hqolfAq85EqauGddk82r8QXlb_l_CVhCA0yqUWbs044yhbQEUMmmcGeE4tKVIh-oTNeeIkSko2H13mnLJI5SZXQ6rjH8jlin8UNuuVqupCVGeg/s3024/20220405_204504-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3I6yPqiBPCejgZOxbgK0cd7ImqdEthAciNqvjKnDYXWQuhhqEoO4O_2CAdJlIBK4RbyBeVICnyB3hqolfAq85EqauGddk82r8QXlb_l_CVhCA0yqUWbs044yhbQEUMmmcGeE4tKVIh-oTNeeIkSko2H13mnLJI5SZXQ6rjH8jlin8UNuuVqupCVGeg/w640-h640/20220405_204504-01.jpeg" width="640" /></a></div><p>One of the best ways to get the kids eat as much as veggies as possible. I keep trying various toppings and this time I used even some grated carrots and it was a very nice welcome change. </p><p>Nowadays markets are flooded with a variety of ready made pizza base breads and I was super impressed with the thin crust multigrain base which I have used in the recipe. Though we can bake our own pizza bread at home, for sudden pizza cravings I pick up the pizza base from the nearby organic store. </p><p>Cheese was used very minimally and a mix of cheddar and mozzarella from my favorite brand Amul . Amul is a very famous brand which is widely used in India and known for its superior quality of diary products ,ice creams and chocolates.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHDTLzowTwWLKrd-zVWYP3-9DWAVKhyxjKxXOyPp68lAHUGKyRAuw3NcWmzuOuTSfYxLKLnZ0z1OBWxCy9LHSeFWZ2VcWoWbRsz4wLeo1_CBYRjsJZeeR7Yhf0ERybsovVzQaoi56NNTMyHakBVTFysbRG2wwHV2lvdjqgeit0qMw39xiNQJ-9CnCLw/s4032/20220405_203926-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHDTLzowTwWLKrd-zVWYP3-9DWAVKhyxjKxXOyPp68lAHUGKyRAuw3NcWmzuOuTSfYxLKLnZ0z1OBWxCy9LHSeFWZ2VcWoWbRsz4wLeo1_CBYRjsJZeeR7Yhf0ERybsovVzQaoi56NNTMyHakBVTFysbRG2wwHV2lvdjqgeit0qMw39xiNQJ-9CnCLw/w480-h640/20220405_203926-01.jpeg" width="480" /></a></div><p>This flavor packed and tasty pizza was prepared for the World Street Food Theme on our food group Shhh Cooking Secretly Challenge. I was partnered with the amazing blogger Preethi who was also the host for this month's theme. She gave me the secret ingredients Oregano and Tofu while I gave her Yeast and icing sugar with which she has made delicious <a href="https://preethicuisine.com/firi-firi-tahitian-donut/"><b>Firi Firi</b></a> . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapHXVS0FGCojyXT3oL2SpgczSoWkwslDpywG4M1eFHPYnsD6NHDzU4OAgwlU0YC7aN4D-iqWsVo3ai5nhRJA6VksVEBFYexTbJ2qCrVfdFLdypEZ5jm-PjbYIFSdCQkGR0ngxmvuCd-iGCfzlHePHjnNcy_YTSh8YDRukWLpTsad0WX7ug7xE7gYDUw/s940/103794622_10156942327952163_4224860785732590221_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapHXVS0FGCojyXT3oL2SpgczSoWkwslDpywG4M1eFHPYnsD6NHDzU4OAgwlU0YC7aN4D-iqWsVo3ai5nhRJA6VksVEBFYexTbJ2qCrVfdFLdypEZ5jm-PjbYIFSdCQkGR0ngxmvuCd-iGCfzlHePHjnNcy_YTSh8YDRukWLpTsad0WX7ug7xE7gYDUw/w200-h168/103794622_10156942327952163_4224860785732590221_n.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><b>Preparation Time - 15 - 20 mins<br />Cooking Time - 5 to 10 mins<br />Complexity - easy <br />Serves - 2 to 3</b></div><p><b>Ingredients</b> </p><div style="text-align: left;">2 multigrain pizza base bread <br />1/2 cup finely chopped assorted bell peppers <br />1/4 cup boiled sweet corn <br />1 medium onion chopped <br />100 gms tofu /paneer diced into cubes <br />1 medium carrot finely grated<br />Chilli flakes <br />Oregano flakes <br />1/4 cup tomato sauce / pizza sauce<br />50 gms grated mozzarella cheese<br />50 gms grated cheddar cheese </div><p><b>Method</b> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY3gQ-0tF6knpJeONsSpe2ZAT8nbP53YWO5hXxVoS5AztAAiJHUnoaEfpbtG2xgX-Hap1X5DbF3YVtktk5mf3OT1m7OhI7LGWg6tx_My0nk9Rr9Vv7IpyhuM-DtFObEy_lBR-QFhR6ZqqrcKTnGmOsq7lLAOS71PUhISB2N4u4cZUCAlVIyCj37o-ZQ/s4096/Polish_20221207_183355682.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY3gQ-0tF6knpJeONsSpe2ZAT8nbP53YWO5hXxVoS5AztAAiJHUnoaEfpbtG2xgX-Hap1X5DbF3YVtktk5mf3OT1m7OhI7LGWg6tx_My0nk9Rr9Vv7IpyhuM-DtFObEy_lBR-QFhR6ZqqrcKTnGmOsq7lLAOS71PUhISB2N4u4cZUCAlVIyCj37o-ZQ/w640-h480/Polish_20221207_183355682.jpg" width="640" /></a></div><p></p><ul style="text-align: left;"><li>Take a pizza base , spread some sauce over and layer it with some cheese. </li><li>Add the toppings one by one as you wish .</li><li>Sprinkle Chilli flakes and Oregano all over the toppings .</li><li>Spread some more cheese as you like.</li><li>Place the pizza base on a heated tava/griddle ,and roast on slow flame until the cheese on top melts .</li><li>Cut into wedges and serve hot .</li></ul><p></p><p><br /></p><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com9tag:blogger.com,1999:blog-2992736031147397192.post-66558136610934898332022-12-03T19:30:00.002+05:302022-12-03T19:30:34.535+05:30Zucchini Paratha <p> Winter is in the air ; the chill and pleasant weather calls for nice soul satisfying hot meals from the pan to the plate . We at home,prefer piping hot parathas or rotis for dinner .</p><p>Parathas are filling and healthy as you can include almost as many veggies you wish either by kneading it along with the dough or even by stuffing it into the rolled bread .</p><p>Doodhi Parathas are a family favorite during winter, so this time when I had some fresh Zucchini in my fridge I thought of making some delicious parathas with them. I have used green zuchini ,but you can also use the yellow zuchini which are widely available in the market .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWD1GiEOl0Mg8nwBczIvH7IoCpwtMjj6zD7alhz9E7BYuzhXbAh0DNu31rCXcMbZezCMpWZUB30hbj7BdAeYnMLJ9J08UFcZS3KxMHhPTmOZ8RPXFeBbjSellGp5wAgp3Tf7fRd5jKX9P90Cs5Q0TJXG8CtfjGm2M7Z-WoQFLDfg8196QkOd8xmP-ZnA/s3024/20221013_211309-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="3024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWD1GiEOl0Mg8nwBczIvH7IoCpwtMjj6zD7alhz9E7BYuzhXbAh0DNu31rCXcMbZezCMpWZUB30hbj7BdAeYnMLJ9J08UFcZS3KxMHhPTmOZ8RPXFeBbjSellGp5wAgp3Tf7fRd5jKX9P90Cs5Q0TJXG8CtfjGm2M7Z-WoQFLDfg8196QkOd8xmP-ZnA/w640-h480/20221013_211309-01.jpeg" width="640" /></a></div><p>Zucchinis belong to the squash family and are used in a variety of recipes across cuisines . Unlike cucumber ,zucchini needs to be cooked before eating. Zucchini may either be shredded, grated , sliced or even used as cubes depending on the recipe that it is being used in .</p><p>For the paratha,I have peeled the zucchini and then grated it finely and kneaded along with the wheat flour with various spices and flavorings. </p><p>If you want to try some healthy,delicious and tasty parathas, please click on the recipe links below </p><ul><li><a href="http://sweetspicytasty.blogspot.in/2017/02/aloo-paratha-stuffed-potato-flat-bread.html"><span style="color: #990000; font-family: Roboto Condensed; font-size: medium;"><b>Aloo Paratha</b></span></a></li></ul><ul><li><a href="http://sweetspicytasty.blogspot.in/2013/05/pudina-paratha-mint-flat-bread.html"><span style="color: #990000; font-family: Roboto Condensed; font-size: medium;"><b>Pudina Paratha</b></span></a></li></ul><ul><li><a href="http://sweetspicytasty.blogspot.in/2013/02/palak-paratha.html"><span style="color: #990000; font-family: Roboto Condensed; font-size: medium;"><b>Palak Paratha</b></span></a></li></ul><ul><li><a href="http://sweetspicytasty.blogspot.com/2017/02/moong-paratha-greengram-flat-bread.html" target="_blank"><span style="color: #990000; font-family: Roboto Condensed; font-size: medium;"><b>Moong Paratha</b></span></a></li></ul><ul><li><span style="color: #990000; font-family: Roboto Condensed; font-size: medium;"><b><a href="https://youtu.be/686Jpq0ob5s" target="_blank">Doodhi Paratha /Bottlegourd paratha</a><a href="http://sweetspicytasty.blogspot.com/2017/02/moong-paratha-greengram-flat-bread.html" target="_blank"> </a></b></span></li></ul><ul><li><span style="color: #cc0000; font-family: Roboto Condensed; font-size: medium;"><a href="http://sweetspicytasty.blogspot.com/2018/08/achaari-ajwain-paratha-pickle-flavored.html" target="_blank"><b>Achaari Ajwain Paratha</b></a></span></li></ul><ul><li><span style="color: #cc0000; font-family: Roboto Condensed; font-size: medium;"><a href="https://sweetspicytasty.blogspot.com/2018/10/capsicum-paneer-paratha.html" target="_blank"><b>Capsicum Paneer Paratha</b></a></span></li></ul><ul><li><a href="https://www.sweetspicytasty.com/2019/02/beetroot-paratha.html?m=1"><span style="font-family: Roboto Condensed; font-size: medium;"><b>Beetroot Paratha</b></span></a></li></ul><ul><li><span style="font-family: Roboto Condensed; font-size: medium;"><b><a href="https://www.sweetspicytasty.com/2019/06/kasuri-methi-theplas.html?m=1">Kasuri Methi Paratha</a> </b></span></li></ul><div><span style="font-family: Roboto Condensed; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNe39tP0bkZwRMnd5wXZiTGmjOAmLq6yq9NlJFCAEc_GQWqYDTQyDfZFLgBzR9xkD-OQHax2dMpwdjEoDBOewF83e60imIOXIcRoK5z1eodFkXFszqlUfAcbYKxrU_ihcP1Z_IU5nt8IqUy4pV5ksLuwboX3PpG-jl1b0GQBsk0HHolHvt7Ve3whPEqg/s3024/20221013_205039-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNe39tP0bkZwRMnd5wXZiTGmjOAmLq6yq9NlJFCAEc_GQWqYDTQyDfZFLgBzR9xkD-OQHax2dMpwdjEoDBOewF83e60imIOXIcRoK5z1eodFkXFszqlUfAcbYKxrU_ihcP1Z_IU5nt8IqUy4pV5ksLuwboX3PpG-jl1b0GQBsk0HHolHvt7Ve3whPEqg/w640-h640/20221013_205039-01.jpeg" width="640" /></a></div><br /><div style="text-align: left;"><b>Preparation Time - 20 mins<br />Cooking Time - 2 mins per Paratha <br />Complexity - medium <br />Makes 10 to 12 parathas</b> </div><p><b>Ingredients</b> </p><div style="text-align: left;">1.5 cups whole wheat flour <br />2 cups grated zucchini<br />1 tsp red chilli powder <br />1/2 tsp haldi powder <br />1 tsp jeera powder <br />2 tbsp finely chopped corriander<br />Salt as needed<br />Oil to roast the paratha </div><p><b>Method</b> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9a1VFbOM0Xc06S4NsZjBUZpTqcFWVK091Q9KleaRbZRthU0ZmsADf9OujEHO8KugHBKIe0TB7aRdkSxLlEi8lqh3mtSdRVXdQ8Fnot7yssfihENuzt4V_J-QUQLtMI6hycSfBxImt363OdHOY7icxFpSkYMwzFkYhdYUe--5v4F3_aTNSailR4x24g/s4096/Polish_20221203_183711459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9a1VFbOM0Xc06S4NsZjBUZpTqcFWVK091Q9KleaRbZRthU0ZmsADf9OujEHO8KugHBKIe0TB7aRdkSxLlEi8lqh3mtSdRVXdQ8Fnot7yssfihENuzt4V_J-QUQLtMI6hycSfBxImt363OdHOY7icxFpSkYMwzFkYhdYUe--5v4F3_aTNSailR4x24g/w640-h480/Polish_20221203_183711459.jpg" width="640" /></a></div><br /><p></p><ul style="text-align: left;"><li>Squeeze out the excess water from grated zucchini and add it a mixing bowl along with the spices (red chilli powder , haldi powder , jeera powder and salt) . Mix it well with your fingers .</li><li>Add the wheat flour and the corriander and knead into a smooth and firm dough without cracks .Apply some oil over the dough and keep covered for 10 mins. </li><li>Pinch out big lemon sized balls from the dough and roll them into a medium thick roti .</li><li>Heat a tawa or griddle and place the rolled out paratha on the tawa .</li><li>Flip it over when you see small bubbles and brown spots on the under side .</li><li>Apply some oil around the paratha and roast it until its well done.</li><li>Take it off the tawa and serve hot with some chilled curd or raita of your choice. </li></ul><p></p><h4 style="text-align: left;">Pin it up</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjxgYgrbXr0uU6etGrR675fnoA4RV2TiqlGzlmAggQnh9ehNfJxudu6PGSZzwSTrTWQ9T_chSdMwO4LHD2EnjeDiU7IIoZ1CpojmlEWUqqFETxDYYLG5ayDtTZPbZGFHACj7rAwipdtwIpPOnR_7Gz-gqKm2nW2xl09OBnicmGSz4FXZFERpIffgNXg/s4032/20221013_205021-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjxgYgrbXr0uU6etGrR675fnoA4RV2TiqlGzlmAggQnh9ehNfJxudu6PGSZzwSTrTWQ9T_chSdMwO4LHD2EnjeDiU7IIoZ1CpojmlEWUqqFETxDYYLG5ayDtTZPbZGFHACj7rAwipdtwIpPOnR_7Gz-gqKm2nW2xl09OBnicmGSz4FXZFERpIffgNXg/w360-h640/20221013_205021-01.jpeg" width="360" /></a></div><br /><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com3tag:blogger.com,1999:blog-2992736031147397192.post-2832279945362628632022-10-17T19:26:00.003+05:302022-10-17T19:26:47.058+05:30Parangikkai Vathakuzhambu - Tambrahm Special (Vegan)<p>Pumpkin is a versatile vegetable and is widely used in the Indian cuisine .Various names of pumpkin in different languages, Parangikkai /Thadiyangai (Tamil) , Mathan (Malayalam) , Kaddhu (Hindi) , Laal Bhopla (Marathi) , Sihi Kumbalkkai (kannada) ,Kumdo /Kumro (Bengali) and so on.</p><p>In India, pumpkins are available through the year unlike the western world wherein it is a Fall produce and available only during Autumn .</p><p>Having said that, in India we use pumpkin a lot across the length and breadth of various cuisines from Kashmir to Kanyakumari and Gujarat to Assam . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLjC3YfkohwETWPlUwi4TyE1WH_ZzdzGMCmbHL-UWv8k8tAIdxjiQG9stH0BVANatg_6YVHXbrc1KQKWz11X3lAQbO8Xabcz1dM0FxPIyAfT_K3r1EPZJzhzsMMVmGBumYeRfWZi3-IJZFEeTyr5owb6y3-tCrluY2W0Cc6VYFZkcE8Usqyn-_8G0-Q/s3024/20221011_120656-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2270" data-original-width="3024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLjC3YfkohwETWPlUwi4TyE1WH_ZzdzGMCmbHL-UWv8k8tAIdxjiQG9stH0BVANatg_6YVHXbrc1KQKWz11X3lAQbO8Xabcz1dM0FxPIyAfT_K3r1EPZJzhzsMMVmGBumYeRfWZi3-IJZFEeTyr5owb6y3-tCrluY2W0Cc6VYFZkcE8Usqyn-_8G0-Q/w640-h480/20221011_120656-01.jpeg" width="640" /></a></div><p>Parangikkai Vethakuzhambu is a classic recipe from Tambrahm kitchen and makes for a yummy main course . Vathakuzhambu is a tamarind based gravy without the lentils and is paired with rice and a simple vegetable stir fry or keerai masiyal.</p><p>"<b><i>Vathakuzhambum Sutta appalam um</i></b>" is an eternal favorite combination in most households and our home is not an exception either .Certain terminologies lose the charm when translated, but for the ease of my readers let me translate it .. the term means Vathakuzhambu and roasted papad is the best combination when served hot .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg021WfBXhzUbm167Zk4jaWqxB8-XCLvrlIW8tRyaRG2gcQ6SnQmeWr4e09kmm4-ymlZBHX5mWNUlS15m-kTNtO_0buBRGa9Ilzyh6hawsyWPhg9H26BBp-pY9u4nutgFfA-jUMjYbvTfryiPeSewu8SIndg6hamJdZVhjAxxEx9kS5-_Zjs1gs3qpqVw/s3024/20221011_120640-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg021WfBXhzUbm167Zk4jaWqxB8-XCLvrlIW8tRyaRG2gcQ6SnQmeWr4e09kmm4-ymlZBHX5mWNUlS15m-kTNtO_0buBRGa9Ilzyh6hawsyWPhg9H26BBp-pY9u4nutgFfA-jUMjYbvTfryiPeSewu8SIndg6hamJdZVhjAxxEx9kS5-_Zjs1gs3qpqVw/w640-h640/20221011_120640-01.jpeg" width="640" /></a></div><p>Vethakuzhambu has a good shelf life and can stay well upto 4 or 5 days when refrigerated provided your family doesn't polish off this yumm gravy. Vathakuzhambu certainly tickles and rejuvenates our taste buds and appetite especially after heavy festive indulgence or even post traveling. </p><p>I have quite a few variants of Vethakuzhambu and tamarind based gravy which I am linking below for your easy reference </p><p><b><span style="font-size: x-large;"><a href="https://www.sweetspicytasty.com/2013/04/appalam-vatha-kuzhambupapad-in-spicy.html?m=1">Appalam Vethakuzhambu</a> </span></b></p><p><a href="https://www.sweetspicytasty.com/2018/03/kondakadalai-vethakuzhambu-chickpeas-in.html?m=1"><b><span style="font-size: x-large;">Kondakadalai (chick peas) Vethakuzhambu </span></b></a></p><p><a href="https://www.sweetspicytasty.com/2019/07/karvepillai-kuzhambu-curryleaves.html?m=1"><b><span style="font-size: x-large;">Karvepillai (curry leaves) kuzhambu </span></b></a></p><p><a href="https://www.sweetspicytasty.com/2017/01/milagu-kuzhambu-pepper-kuzhambu.html?m=1"><b><span style="font-size: x-large;">Milagu (pepper) Kuzhambu </span></b></a></p><p><a href="https://www.sweetspicytasty.com/2020/08/vendhaya-kuzhambu-fenugreek-flavored.html?m=1"><b><span style="font-size: x-large;">Vendhiya (fenugreek) kuzhambu </span></b></a></p><p><a href="https://www.sweetspicytasty.com/2018/03/verkadalai-vethakuzhambu-peanuts-in.html?m=1"><b><span style="font-size: x-large;">Verkadalai (peanuts) Vethakuzhambu</span></b></a> </p><p><br /></p><div style="text-align: left;"><b>Preparation Time 10 mins<br />Cooking Time - 30 mins<br />Complexity- simple<br />Serves - 2 to 3</b></div><p><b>Ingredients</b> </p><div style="text-align: left;">1.5 cups chopped pumpkin <br />Small lemon sized tamarind soaked in hot water <br />1.5 tbsp sambar powder <br />1tsp thoor dhall<br />1/2 tsp mustard <br />1 tbsp oil<br />1 tsp sesame oil /til oil<br />Salt as needed <br />Few curry leaves <br />Chopped corriander <br />Pinch of asafoetida </div><p><b>Method</b> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQfkWGIDwo25__gwJGO2CZBSf3CCuR0pbeBQbpZo5qD56v_V4hqziCPPAKr2iUc_sARw70fpAVWlj7tOFe8r8NuN16Fw6KMXwwUxPFk-ZRi1Y71dRp6Mwhg0nhD5a4W-fXJ_1SmOE610vX-wo-n4lLJ8eFRrQdy2wXGug66xCAz9vV5mzWydfFqGxJA/s4096/Polish_20221016_225441026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3276" data-original-width="4096" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQfkWGIDwo25__gwJGO2CZBSf3CCuR0pbeBQbpZo5qD56v_V4hqziCPPAKr2iUc_sARw70fpAVWlj7tOFe8r8NuN16Fw6KMXwwUxPFk-ZRi1Y71dRp6Mwhg0nhD5a4W-fXJ_1SmOE610vX-wo-n4lLJ8eFRrQdy2wXGug66xCAz9vV5mzWydfFqGxJA/w640-h512/Polish_20221016_225441026.jpg" width="640" /></a></div><br /><p></p><ul style="text-align: left;"><li>Extract the puree from the soaked tamarind, strain it.Add 1 cup water to it and set aside.</li><li>Heat oil in a thick bottomed kadai and splutter the mustard seeds followed by curry leaves, corriander, thoor dhall and asafoetida. </li><li>Saute the chopped pumpkin cubes with sambar powder and add 1/2 cup water .let the pumpkin cook well .It should be well cooked, but firm at the same time </li><li>Add the tamarind extract, required salt and let it boil well and the raw flavor of tamarind is lost .Continue to simmer the vathakuzhambu until it reduces and becomes slightly thick in consistency like tomato puree. The kuzhambu shouldn't be very runny. </li><li>Turn off the stove and drizzle the sesame oil all over and a delicious Vethakuzhambu is ready to be enjoyed .</li></ul><p></p><h4 style="text-align: left;">Pin it up for future </h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje1X22Xd8WgzYNNYGsTTCYA2I7IVSwbmLQlyxgx0Q083UCR92dU9bj7FqtX-HbsldXu_MUOYvDhkvZERjJtJugwAtcNvvnMGzpWkEX_u-H4ej7yq14ewxwOrf0EYZ504WAf7DGyutIDK6V4IYaR0G_3di5SVLgAaf2CNZcfa4i4MfSfyyMv7IGx66sA/s4032/20221011_120543-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje1X22Xd8WgzYNNYGsTTCYA2I7IVSwbmLQlyxgx0Q083UCR92dU9bj7FqtX-HbsldXu_MUOYvDhkvZERjJtJugwAtcNvvnMGzpWkEX_u-H4ej7yq14ewxwOrf0EYZ504WAf7DGyutIDK6V4IYaR0G_3di5SVLgAaf2CNZcfa4i4MfSfyyMv7IGx66sA/w360-h640/20221011_120543-01.jpeg" width="360" /></a></div><br /><p><br /></p>Priya Vjhttp://www.blogger.com/profile/09273229026324610749noreply@blogger.com4