tag:blogger.com,1999:blog-91458471974812860022024-03-06T21:34:27.901-06:00Khazana of my favorite recipes..Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-9145847197481286002.post-32555613523223081362016-02-06T17:05:00.002-06:002021-08-29T22:22:18.074-05:00Kothu Chicken Masala (Spicy Shredded Chicken)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkgLkSDAI279DLI06ZcEiRyZHVkQQgpbH3-d5yMk7yFyOuoGTKkHQbCYU8EToGhGso9LzRkZ7bnevDc4VZoe6dWaozm5fAf10Zm0zIPuD4xpbFnHA6KbghKjPZmwmAK-DGRvBvmuOimY/s1600/FullSizeRender+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkgLkSDAI279DLI06ZcEiRyZHVkQQgpbH3-d5yMk7yFyOuoGTKkHQbCYU8EToGhGso9LzRkZ7bnevDc4VZoe6dWaozm5fAf10Zm0zIPuD4xpbFnHA6KbghKjPZmwmAK-DGRvBvmuOimY/s640/FullSizeRender+%25284%2529.jpg" width="640" /></a></div>
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Chicken cooked and tossed with the right amount of spices offers a multitude of delicious possibilities. This is one such recipe giving a slightly different twist to the regular chicken dishes. The difference is the texture. Since the chicken is shredded, the spices blend more easily and gives a nice flavor.</div>
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I remember watching this in a roadside restaurant in my hometown for the first time. I enjoyed watching the "kothu" (shred) part on the large tava with steel lades and then tossing the chicken into the spices. Just watching it made me drool for the dish. I then recently learned the recipe through a TV show and couldn't wait to try. I have now tried this a few times with slight modifications and this has become a standard recipe in my cook book now.</div>
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<b><i><u>Ingredients:</u></i></b></div>
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<ul style="text-align: left;">
<li>Chicken thighs with bones - 1.5 lbs</li>
<li>Chopped Onions - 1 cup</li>
<li>Ginger/Garlic paste - 1.5 tbsp</li>
<li>Turmeric powder - 1/2 tsp</li>
<li>Chopped tomatoes - 1 cup</li>
<li>Fennel seeds - 2 tsp</li>
<li>Cinnamon - 1 inch</li>
<li>Cloves - 3</li>
<li>Chilli powder - 1.5 tsp</li>
<li>Corriander powder - 3 tsp</li>
<li>Black pepper powder - 1 tsp</li>
<li>Curry leaves - a few.</li>
</ul>
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<b><u><i>Procedure</i></u></b>:</div>
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<ul style="text-align: left;">
<li>Cut the chicken thigh pieces into medium sizes, wash thoroughly and place them in a pressure cooker.</li>
<li>Add half of ginger/garlic paste, chilli powder, corriander powder, turmeric powder and salt. Mix well with 2 cups of water and pressure cook for 2 whistles. The chicken should be 3/4th cooked. </li>
<li>Transfer the contents into a pan, boil the chicken for some more time without closing the lid until the water reduces to half-size and the chicken is fully cooked. This will require at least 10 mins. Save the chicken stock and remove the chicken pieces. </li>
<li>Remove the meat from the bones and discard the bones. Shred the chicken well.</li>
<li>Heat 2 tbsp of oil in a separate pan. Season with Cinnamon, cloves and fennel seeds.</li>
<li>Once they pop, add onions and curry leaves. Fry well.</li>
<li>Add tomatoes and fry for a few mins. </li>
<li>Now add the shredded chicken and cook for a few mins.</li>
<li>Finally add the saved chicken stock, black pepper powder and cook well until the mixture thickens to a semi-gravy consistency. It should neither be a thin gravy nor too dry.</li>
</ul>
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Delicious Kothu chicken is ready! Enjoy with Chapathis or any kind of rice dish.</div>
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com1tag:blogger.com,1999:blog-9145847197481286002.post-41184363156792064582015-06-13T22:50:00.000-05:002021-08-30T15:22:02.140-05:00Spicy Shrimp<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SSw7BwpeiBb9Zf596zGWjEm1xcqhVO8-6m6x2JdpCNqWmQTkMLygUEdUfHX7NVdz2znhSGl8hlBxlXnwsBNBcFygGcEsALGudhp2BCAsCXxGtsSZnd8LG95OBkK5mBaObiYdEPzP-1U/s1600/IMG_2848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SSw7BwpeiBb9Zf596zGWjEm1xcqhVO8-6m6x2JdpCNqWmQTkMLygUEdUfHX7NVdz2znhSGl8hlBxlXnwsBNBcFygGcEsALGudhp2BCAsCXxGtsSZnd8LG95OBkK5mBaObiYdEPzP-1U/s1600/IMG_2848.JPG" /></a></div>
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Believe it or not, I made this dish in just 15 mins! There is not much chopping and if we do some steps in parallel, this is a pretty quick one. The only time consuming part is peeling the tail off the shrimp, but I did it while the other ingredients were cooking. After a very long time, I cooked a shrimp dish in my kitchen. If you are Shrimp lover, here is one of the most flavorful Shrimp dishes for you.<br />
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<i><b>Ingredients:</b></i><br />
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<ul style="text-align: left;">
<li>Medium sized Shrimp - 1 lb or about 12 pieces, peeled and deveined. I used frozen shrimp and it came out just fine.</li>
<li>Ginger - 1 inch</li>
<li>Garlic - 5 medium cloves</li>
<li>G.chilly - 1</li>
<li>Chopped Onions - 1/2 cup</li>
<li>Curry leaves - a few</li>
<li>Chopped Tomato - 1 medium </li>
<li>Chilli powder - 1/2 tsp</li>
<li>Corriander powder - 1 tsp</li>
<li>Turmeric - 1/4 tsp</li>
<li>Black Pepper corns - 1 tsp</li>
<li>Cumin seeds - 1 tsp</li>
<li>Cinnamon - 1 inch</li>
<li>Cloves - 4</li>
<li>Cardamom - 2</li>
<li>Fennel seeds - 1 tsp</li>
<li>Corriander leaves - a hand full.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQxn_UFLx77zlJ-qOXbrrvgxohmeHzQRAPqCI18FbAZtcAY3MZWwh3swnChJk1hcESItcqD5R8aK683He4ofB2aQL5H9WlabxqfW8Q1sO1e8gxq2I27EsY6cnTG2up00ciSGzpGBUsK4/s1600/IMG_2851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQxn_UFLx77zlJ-qOXbrrvgxohmeHzQRAPqCI18FbAZtcAY3MZWwh3swnChJk1hcESItcqD5R8aK683He4ofB2aQL5H9WlabxqfW8Q1sO1e8gxq2I27EsY6cnTG2up00ciSGzpGBUsK4/s1600/IMG_2851.JPG" /></a></div>
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<b><i>Procedure:</i></b><br />
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<ul style="text-align: left;">
<li>Wash the Shrimp thoroughly and remove the tail portion, if present. Set aside.</li>
<li>Grind the ginger, garlic, g.chilly, a few curry leaves, black pepper corn, fennel seeds, cumin seeds, cinnamon, cloves and cardamom to the a fine paste. </li>
<li>Heat oil in a non stick pan, add chopped onions and curry leaves. Fry until the onions change color.</li>
<li>Add tomatoes and fry for a few mins until it loses shape.</li>
<li>Add the ground paste, turmeric, chilli powder and corriander powder, salt and 1/2 cup water and cook for a few mins until it thickens and oil starts separating. </li>
<li>Add Shrimp and mix well. </li>
<li>Add 2 tbsp water cover for 5 mins in low heat. Shrimp takes just a few mins to cook. </li>
<li>Remove the lid and cook for the a few more mins in medium heat until it reaches a thick consistency.</li>
<li>Garnish with corriander leaves.</li>
</ul>
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Excellent side dish for any kind of rice or chapathis.</div>
Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com0tag:blogger.com,1999:blog-9145847197481286002.post-3111250108778928502015-06-05T17:52:00.001-05:002021-08-29T22:23:19.128-05:00Cabbage - Broccoli Poriyal (Stir-fry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9FJlFPxvwJ1l1nZ9nNbJhJzV_GRQD1lQoRnOuPvTZQt0dK9B1Ns-EHXCQ0vhb65BF3ElAYPM9b7fh7hADuwZBZP5o1ewHapJGfSnaUfRJT8OLFM6k9y_-5tE8BnRGD1SYIeEAAsC-FY/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9FJlFPxvwJ1l1nZ9nNbJhJzV_GRQD1lQoRnOuPvTZQt0dK9B1Ns-EHXCQ0vhb65BF3ElAYPM9b7fh7hADuwZBZP5o1ewHapJGfSnaUfRJT8OLFM6k9y_-5tE8BnRGD1SYIeEAAsC-FY/s1600/DSC_0015.JPG" /></a></div>
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This is one of my favorite quick and easy stir-fry dishes. Broccoli is a vegetable I started liking only recently as this was not a common vegetable in India when I was growing up. However, once I started trying dishes with this healthy vegetable, I started using it more and more in my dishes. This is one such combo I tried just like that and it came out quite well. Hope you all like it too.<br />
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<b><i>Ingredients:</i></b><br />
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<ul style="text-align: left;">
<li>Cabbage - 1 cup (Chopped)</li>
<li>Broccoli - 1/2 cup (Grated - The trick is to grate the Broccoli so the flavor is distinct).</li>
<li>Onions - 1 medium</li>
<li>Garlic - 2 </li>
<li>G. chillies - 2</li>
<li>Mustard leaves - 1 tsp</li>
<li>Urad dal - 1 tsp</li>
<li>Crushed Peppercorn - 1 tsp</li>
<li>Asafoetida - 1/4 tsp</li>
<li>Curry leaves - a few</li>
<li>Shredded coconut - 2 tbsp</li>
</ul>
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<b><i>Procedure:</i></b><br />
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<ul style="text-align: left;">
<li>Finely chop the onions and g.chillies. Crush the garlic and set aside.</li>
<li>Heat oil in a thick bottomed pan, season with mustard seeds and Urad dal.</li>
<li>Add asafoetida, g.chillies and garlic and fry for a few seconds.</li>
<li>Add chopped onions and curry leaves and fry for 2 mins until onion changes color.</li>
<li>Add the chopped cabbage and grated broccoli and stir fry for a min. </li>
<li>Add salt, 1/4 cup water and salt and cover in low heat until the vegetables are fully cooked.</li>
<li>Increase heat and fry gently until all the water evaporates.</li>
<li>Finally add coconut and mix well. </li>
</ul>
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Enjoy!<br />
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com0tag:blogger.com,1999:blog-9145847197481286002.post-19608415817133244042015-06-04T22:43:00.005-05:002021-08-30T15:22:17.184-05:00Gongura Mutton (Lamb with Sour Gongura leaves)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNr71Yuc469USc5pqUZV2iI4XN2mmkmAXvKrvtD4l6x3wgCQtjybnTjfAL5eyOk1tgPMRYu8lKAT70Y6QvJlKoINfH35lWdlmjALrWpnJjAT5Vpic70eE_7-8lkugF8UkTSlQYGdYVy4/s1600/IMG_2781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNr71Yuc469USc5pqUZV2iI4XN2mmkmAXvKrvtD4l6x3wgCQtjybnTjfAL5eyOk1tgPMRYu8lKAT70Y6QvJlKoINfH35lWdlmjALrWpnJjAT5Vpic70eE_7-8lkugF8UkTSlQYGdYVy4/s640/IMG_2781.JPG" width="640" /></a></div>
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Here is a spicy mutton dish I'm sharing that I tried and tasted recently. I have tried very few dishes with Gongura leaves and this one is my favorite so far. I have seen several variations of this recipe and this one is customized with my choice of ingredients.<br />
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<b><i>Ingredients:</i></b><br />
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<ul style="text-align: left;">
<li>Mutton - 1 lb (I prefer with bones)</li>
<li>Chopped Gongura leaves - 3 cups, loosely packed</li>
<li>Chopped onions - 1 cup</li>
<li>Ginger/Garlic paste - 1 tbsp</li>
<li>G.chillies - 3</li>
<li>Turmeric - 1/4 tsp</li>
<li>Chopped tomatoes - 1 cup</li>
<li>Chilli powder - 1 tsp</li>
<li>Corriander powder - 2 tsp</li>
<li>Garam masala - 1 tsp</li>
<li>Cloves - 2</li>
<li>Cinnamon - 1 inch</li>
<li>Corriander leaves - a hand full.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_f305RtI7vMC6N6n-iLRTCq3N-3FXkgaBb6ltuojAtuzWXjuxawWNpy3GiLIVRBnIzNcyS3U0PiUtGt1muwRjpAYDL-P-xFkW5tlyy-BqiM9SkwrqPyiRxDGw95W9CyZYsyRxeEhkJlA/s1600/IMG_2782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_f305RtI7vMC6N6n-iLRTCq3N-3FXkgaBb6ltuojAtuzWXjuxawWNpy3GiLIVRBnIzNcyS3U0PiUtGt1muwRjpAYDL-P-xFkW5tlyy-BqiM9SkwrqPyiRxDGw95W9CyZYsyRxeEhkJlA/s1600/IMG_2782.JPG" /></a></div>
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<b><i>Procedure:</i></b><br />
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<ul style="text-align: left;">
<li>Remove the gongura leaves from the stem, wash under running water. Chop them roughly.</li>
<li>Heat a pan. Add the Gongura leaves and g.chillies. Sprinkle some water, cover and cook in low heat for a few mins. Cool and make this to a paste using blender.</li>
<li>Meanwhile wash the mutton thoroughly and chop into small pieces. </li>
<li>Heat oil in a thick bottomed vessel, season with Cinnamon and cloves. Once they pop, add chopped onions and fry for a few mins.</li>
<li>Add ginger/garlic paste and fry for a min.</li>
<li>Add the mutton and mix well.</li>
<li>Add turmeric, chilli powder, corriander powder, garam masala and salt. Mix the mutton well until the spices are coated well. </li>
<li>Add tomatoes and fry for a few mins.</li>
<li>Transfer this mixture to a pressure cooker. Add the gongura/g.chillies paste and 1 cup water. Cover and cook until the mutton is fully cooked. This may take 8 - 9 whistles depending on your pressure cooker.</li>
<li>When done, open the pressure cooker, mix well and cook the mutton in high heat until all the water is evaporated and it becomes thick. </li>
<li>Finally add chopped corriander leaves and mix well.</li>
</ul>
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Goes well with hot rice and any type of curry. As the picture shows, I enjoyed it with Sambar :)<br />
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com2tag:blogger.com,1999:blog-9145847197481286002.post-12545857555818250952014-06-13T22:34:00.001-05:002021-08-30T15:22:27.657-05:00Chicken 65 (Spicy Fried Chicken)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1NkVk_jjVNmkqSOcf37FfbLoEtiZMTvrgdpKRdjOh2jffCfEgOFdi5tHmPVpHk_zASEYIAf7RHzZTfa4B-eZMflFsT-ROkyewnXNtvyIxs2b3ixCkbbZYjBARaYqBgUkO4bjPcMZgaU/s1600/DSC_1093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1NkVk_jjVNmkqSOcf37FfbLoEtiZMTvrgdpKRdjOh2jffCfEgOFdi5tHmPVpHk_zASEYIAf7RHzZTfa4B-eZMflFsT-ROkyewnXNtvyIxs2b3ixCkbbZYjBARaYqBgUkO4bjPcMZgaU/s1600/DSC_1093.JPG" /></a></div>
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Sometimes the easiest way to subside the cravings is to just make them at home just when you want it. Have been having a craving for Chicken 65 lately and there's just one restaurant in our neighborhood that offers this dish and its crowded most of the time. So, I decided to make this at home last weekend.<br />
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<b><i>Ingredients</i></b>:<br />
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<b><i>For Marinade:</i></b><br />
<b><i><br /></i></b>
Boneless / Skinless Thighs - 1 lb<br />
Ginger/Garlic paste - 1 tbsp<br />
Chilli powder - 1 tsp<br />
Turmeric - 1/4 tsp<br />
Egg - 1<br />
Vinegar or Lemon Juice - 2 tsp<br />
Corn Flour - 1 tbsp<br />
Salt - to taste<br />
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<b><i>For Tempering:</i></b><br />
<b><i><br /></i></b>
Sliced Onions - 1/2 cup<br />
G.chilly - 1 (sliced)<br />
Curry leaves - a hand full<br />
Yogurt - 2 tsp (Optional)<br />
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<b><i>Procedure:</i></b><br />
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<ul>
<li>Wash the chicken thoroughly and cut them into 2 inch pieces. </li>
<li>In a wide bowl mix the chicken with all ingredients for marinade until its well mixed and set aside for at least an hour. I usually leave it in refrigerator for about an hour.</li>
<li>Heat oil in a pan. Fry the chicken pieces in batches in oil and place them on a bounty sheet to get rid of the extra oil.</li>
<li>In the same pan, retain about 2 tsp hot oil. Add the onions, g.chillies and curry leaves and fry until the onions become crispy and golden brown.</li>
<li>Add the yogurt and a pinch of salt and let it boil well until the yogurt thickens and blends well with onions. </li>
<li>Add the fried chicken and give a quick toss for a min. </li>
<li>Remove from heat and serve immediately. </li>
</ul>
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Enjoy this as appetizer/finger food or with Briyani!</div>
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com2tag:blogger.com,1999:blog-9145847197481286002.post-65300039610595102402014-06-01T17:11:00.002-05:002021-08-30T15:22:35.639-05:00Fish Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZ-VXTCgygWQXrLNpTYtIjz7dtBwMHpbzsPr2CHoLKqrfpzngyGC8PfcjxgJDE6nkJQfi2KLkGEyCcQq0zKp_qmOWbVGLjPYcUkveQSQJtNxAl7I_B9bN1TPga_lsTW9Oaqjt5u7YHok/s1600/DSC_0562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZ-VXTCgygWQXrLNpTYtIjz7dtBwMHpbzsPr2CHoLKqrfpzngyGC8PfcjxgJDE6nkJQfi2KLkGEyCcQq0zKp_qmOWbVGLjPYcUkveQSQJtNxAl7I_B9bN1TPga_lsTW9Oaqjt5u7YHok/s1600/DSC_0562.JPG" /></a></div>
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Here I am after another long gap! Thanks to my friends A & S who have been constantly following up with me to post new recipes. This post is for them. This is a traditional fish curry from my place that's often made at households and restaurants. I have tried many versions of fish curry and honestly this has been my favorite so far. My sister passed along this recipe to me as she loved the homemade flavors in this dish. Quite simple and flavorful.<br />
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<b><u><i>Ingredients:</i></u></b><br />
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<ul style="text-align: left;">
<li>White Pomphret or Pompano (Pomphret has a better flavor) - 2 lbs (about 7 pieces including head and tail).</li>
<li>Small onions - 8 numbers - chopped.</li>
<li>Curry leaves - a few</li>
<li>Chilli Powder - 2.5 tsp</li>
<li>Corriander Powder - 2.5 tsp</li>
<li>Fenugreek Seeds - 1 tsp</li>
<li>Tomatoes - 3 medium sized, chopped</li>
<li>Shredded Coconut - 1/2 cup</li>
<li>Tamarind water - 2 cups</li>
<li>Sesame Oil / Gingely oil/ Nalla Ennai - 4 tbsp (Sesame oil is the key ingredient in this recipe and to get the right flavor, adding extra oil is important. Since Sesame oil is good for health, be gracious in adding oil)</li>
</ul>
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<b><u><i>Procedure:</i></u></b><br />
<br />
<ul style="text-align: left;">
<li>Wash the fish thoroughly in water by adding salt. Set aside.</li>
<li>Grind the coconut and 2 small onions to a smooth paste. Set aside.</li>
<li>Heat 4 tbsps sesame oil in a heavy pan or kadai. Season with fenugreek seeds and curry leaves.</li>
<li>Add the remaining 6 small onions (chopped) and fry until the onions shrink and turn color.</li>
<li>Add chilli powder, corriander powder and fry for 2 mins.</li>
<li>Add chopped tomatoes and fry for couple more mins. You will see the mixture soaked in oil and looks dark red in color. </li>
<li>Now add tamarind water and salt. Mix well and let it boil for 5 mins.</li>
<li>Add the ground paste and boil for a few more mins. If required add 1/2 cup of water.</li>
<li>Finally add the fish and boil for about 5 more mins, or until fish is completely cooked. Since fish cooks fast, be a bit cautious in not overcooking the fish, it may disintegrate in the curry.</li>
</ul>
<div>
Enjoy with plain rice. As you may know, this curry tastes divine the next day. </div>
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com4tag:blogger.com,1999:blog-9145847197481286002.post-12186458833473119362013-03-20T22:55:00.004-05:002021-08-30T15:22:52.350-05:00Curry Leaves Chicken (Karuvepilai Chicken)<div dir="ltr" style="text-align: left;" trbidi="on">
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Its time to post a non-vegetarian recipe. I love the tantalizing flavor of curry leaves. A bit of this brings out a traditional flavor in everything I cook, especially in non vegetarian dishes. Nothing can beat the freshly seasoned curry leaves on coconut chutney. I used to dislike this during childhood as it was painful to pick them out while eating. With the years going by though, like many of you, I’ve developed a true love to these leaves. Now, given a chance, I’d add them to anything I cook.</div>
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This is a dish that I have been waiting to post for a long time. The first time I tasted this was at a local restaurant in India. It was delicious and ever since I have been drooling over this dish. I messed up the pictures when I made this last time and after a long time I made this again recently. </div>
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<strong><em><u>Ingredients</u></em></strong></div>
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<ul style="text-align: left;">
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chicken thighs (boneless) - 2 pounds</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Curry leaves - 1/2 cup</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Onions - 2 medium sized - finely chopped </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tomatoes - 2 medium sized - finely chopped</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ginger - 2 inches</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Garlic - 4 cloves</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Turmeric powder - 1/2 tsp</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chilli powder - 2 tsp</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Corriander powder - 4 tsp</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cinnamon - 1 inch</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cloves - 2 </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cardamom - 1</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fennel seeds - 2 tsp</li>
<li>Sesame oil - 2 tbsp</li>
</ul>
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<strong><em><u>Procedure</u></em></strong><br />
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<ul style="text-align: left;">
<li>Wash and cut the chicken into 2 inch pieces. Marinate the chicken pieces with turmeric powder, 1 tsp chillipowder and salt for atleast 30 mins.</li>
<li>Make a paste out of ginger, garlic, cinnamon, cloves, cardamom, 1 tsp fennel seeds, curry leaves (save a few for seasoning) and a handful of chopped onions. Add just a little water.</li>
<li>Heat sesame oil in a large wok (cast iron pans are perfect). Season with the remaining 1 tsp of fennel seeds.</li>
<li>Add chopped onions, a few curry leaves and fry well until the onions change color. </li>
<li>Add the ground paste, remaining 1 tsp chilli powder and corriander powder and fry in medium heat for a min. </li>
<li>Add the tomatoes, mix well, cover and let it cook in low heat for 5 - 8 mins, until the spices and tomatoes are cooked well.</li>
<li>Add the marinated chicken, mix well and cover it again in medium heat for 10 - 15 mins until the chicken is fully cooked. Add very little water if necessary as the chicken and tomatoes release a lot of moisture.</li>
<li>After the chicken is fully cooked, increase the heat and let all the liquid evaporate while gently stirring the chicken continuously.</li>
<li>Turn off the heat after the chicken reaches the correct consistency as you desire.</li>
</ul>
Perfect for Sambar and Rasam rice... but nothing can beat this dish with curd rice!<br />
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com4tag:blogger.com,1999:blog-9145847197481286002.post-83340762636426409742013-02-24T21:17:00.003-06:002015-12-19T12:08:58.743-06:00Paruppu Urundai Kulambu (Lentil balls cooked in a spicy gravy)<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm ready for a warmer weather. I want to free myself from wearing layer after layers just to place my garbage outside. I'm ready to wear my flipflops and go for a walk in my neighborhood. More than all, I am ready for summer food. Grilling, Cool Frappuccino, Oberwies Sundaes - I can't wait.<br />
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Lately I have been just trying some of my favorite traditional recipes. Last week I sat back in my couch with a bunch of cook books on my lap and went through all of them. I bookmarked several recipes - a lot of them were traditional home made recipes that I have a craving for now and some of them I have not even heard of. My "To Cook" list has grown longer than ever. Paruppu Urundai Kulambu is an authentic tamil recipe made often in our state, but the preparation may differ between households. This is a perfect dish for a weekend lunch accompanied with some traditional side dishes like poriyal or koottu. </div>
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<strong><em>For the Paruppu Urundai:</em></strong> </div>
<ul style="text-align: left;">
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Toor Dhal - 3/4 cup</div>
</li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Chana dal - 1/4 cup</div>
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<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Red chillies - 2</div>
</li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Fennel seeds - 1 tsp</div>
</li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Garlic - 1 small clove (optional)</div>
</li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Onions - minced - 1 tbsp</div>
</li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Salt - as needed</div>
</li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Curry leaves and Corriander leaves - finely chopped - a hand full.</div>
</li>
</ul>
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<strong><em>For the Kulambu:</em></strong></div>
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<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Onion - 1 medium sized - finely chopped</div>
</li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Garlic - 3 cloves - finely chopped</div>
</li>
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Curry leaves - a few</div>
</li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Asafoetida - 2 pinches</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Tomatoes - 2 small - chopped </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Turmeric powder - 1/2 tsp</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Kulambu powder - 2 tsp (You can substitute this with 2 tsp sambar powder or 1 tsp chilli powder and 2 tsp corriander powder)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Tamarind Water - 2 cups (or 1 tbsp tamarind paste mixed with 2 cups of water)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Shredded Coconut - 1/2 cup</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Fennel Seeds - 2 tsp </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Mustard seeds - 2 tsp</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Corriander leaves - to garnish</div>
</li>
</ul>
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<em><strong>Procedure:</strong></em></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Soak the dals for 2 hrs. Grind the dals with fennel seeds, garlic, red chillies and salt. Do not add water. Mix the dal paste with Onions, curry leaves and corriander leaves. </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Make equal sized balls of the paste and set aside.</div>
</li>
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Meanwhile, steam the balls (I use idli steamer - just place the balls on the idli plates and steam for 5 mins).</div>
</li>
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Grind the coconut and 1 tsp fennel seeds to a fine paste. Set aside.</div>
</li>
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Heat oil in a wide and deep pan. Season with mustard seeds, 1 tsp fennel seeds and asafoetida.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add the onions, garlic and curry leaves and fry for a few mins until the onions start changing color. </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add chopped tomatoes, the spice powders and salt. Fry well in medium heat until the tomatoes are fully cooked.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add the tamarind water and bring it to boil. Cover and let it cook for 10 mins in medium heat. </div>
</li>
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Add the coconut paste and let it boil. Now gently add the steamed balls into the gravy. Let them cook in low heat for 10 mins.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Garnish with corriander leaves and let it sit for half an hour before serving.</div>
</li>
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com7tag:blogger.com,1999:blog-9145847197481286002.post-18516986165871974872013-02-10T16:26:00.001-06:002013-02-13T09:10:41.302-06:00Brussel Sprouts Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">This is one of those vegetables that is not common on dinner tables. Many times, I had stopped and explored this vegetable in grocery stores, but had no idea about what to do with these. Surprisingly, when mom visited us a few years back, she was excited to see this vegetable in a local grocery store and she immediately bought and prepared a traditional Kurma out of this. Until then, I didn't know it could taste so good with Indian spices. I think this vegetable has a bad reputation among kids since it becomes slightly bitter when overcooked. The best way to cook these are either roast them in an oven with olive oil and mild spices or make a mild curry out of it without overcooking. Over time, I’ve done everything from sautéing just the brussel sprout leaves to lightly preparing a curry with mild spices for rotis and rice. </span><span style="font-size: large;">This curry is a fantastic recipe with a very different flavor and goes very well with rotis. </span></div>
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<u><strong><em><span style="font-size: large;">Ingredients</span>:</em></strong></u></div>
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<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Brussel Sprouts - 1 pound</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Red Onion - 1 medium sized</span></li>
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<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Asaefotida - 1 pinch</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">R.Chilly - 1</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Garlic - 1small pod</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Tomatoes - chopped - 1/2 cup</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Tomato Puree - 2 tbsp</span></li>
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<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Turmeric - 1/4 tsp</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Mustard seeds - 1 tsp</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Fenugreek seeds - 1/4 tsp</span></li>
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<u><em><strong><span style="font-size: large;">Procedure</span>:</strong></em></u></div>
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<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Take the brussel sprouts, cut the hard parts on the tip and remove the top leaves that are loose. Wash them thoroughly and cut them into 2 or 4 pieces depending on the size.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Chop the onions, garlic and tomato finely</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Heat oil in a wide pan, season with mustard, fenugreek seeds, asafoetida and curry leaves.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Break the red chilly into two pieces and add to the seasoning. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Add the chopped garlic and fry in low heat for a few secs.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Add the chopped onions, salt and fry for a min or two.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Add the chopped tomatoes, turmeric, chilli and corriander powders and fry well for a few mins until the tomatoes lose shape.</span></li>
<li><span style="font-size: large;">Add the tomato puree, mix well and cover for a few mins. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Once the spices are cooked well, add the brussel sprouts and mix well until the spice mixture is completed coated on the sprouts.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Cover and cook for 12-15 mins, stirring them frequently.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">If required add some water to help the sprouts cook well. (Remember the key is not to overcook the sprouts. Just cook them until they are soft and still retain their shape).</span></li>
<li><span style="font-size: large;">Cook until the water is fully evaporated and everything comes together well. </span></li>
<li><span style="font-size: large;">Remove from heat, serve hot with Rotis.</span></li>
</ul>
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<span style="font-size: large;">Enjoy!</span></div>
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com2tag:blogger.com,1999:blog-9145847197481286002.post-53712340270826851622013-01-26T17:46:00.000-06:002013-01-30T14:52:12.396-06:00Mushroom Briyani<div dir="ltr" style="text-align: left;" trbidi="on">
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While growing up, I'd never given mushrooms much thought. After moving here I saw it everywhere - burgers, soups, salads, pizza, pasta - its there everywhere. I also learned that mushrooms are top in antioxidants that help fight illness. There were not my favorite in the beginning, but eventually this chewy vegetable got on my staple vegetable list as I learned more and more recipes on mushrooms. Now I love all sorts of mushroom dishes, but if I have to choose one of my favorite recipes, it would probably be this mushroom briyani. Its a nice alternative from the regular veggie briyani when I'm in the mood for a change in my kitchen. <br />
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This recipe has been evolving ever since I learned the original recipe from my sister a few years back. After making a few slight changes to better suit my taste, it has now become the standard version everytime I make it. So, here is the recipe for those who are looking for a nice mushroom dish. <br />
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<strong><em><u>Ingredients:</u></em></strong><br />
<ul style="text-align: left;">
<li>Chopped mushrooms - 2 cups </li>
<li>Basmati rice - 2 cups</li>
<li>Onion - 1 medium sized - finely chopped</li>
<li>Ginger & Garlic paste - 1 tbsp (freshly made)</li>
<li>G.chillies - 2 - slit lengthwise</li>
<li>Chopped corriander leaves - 2 hands full</li>
<li>Chopped mint leaves - 1 hand full</li>
<li>Heavy cream - 2 tbsp</li>
<li>Coconut milk - 1/2 cup (canned coconut milk is fine)</li>
<li>Chilli powder - 1/2 tsp</li>
<li>Corriander powder - 3 tsp</li>
<li>Cinnamon - 1 inch piece</li>
<li>Cloves - 3 pieces</li>
<li>Butter - 1 inch cube</li>
<li>Curd/Yogurt - 2 tbsp</li>
</ul>
<strong><u><em>Procedure:</em></u></strong><br />
<ul style="text-align: left;">
<li>Soak the basmati rice in water for 10 mins.</li>
<li>In a large deep pan (with lid), melt the butter and add 1 tbsp of oil. Add cinnamon and cloves, once they pop-up, add the slit green chillies and chopped onions. Fry for 2 mins. </li>
<li>Now add ginger and garlic paste and fry well for a few mins.</li>
<li>Add corriander and mint leaves and fry for a min until a nice aroma comes.</li>
<li>Now add the chilli powder, corriander powder and salt. Fry and cover in low heat for a 2 mins until the raw smell starts to go away.</li>
<li>Add the curd and heavy cream and mix well. </li>
<li>Add the mushrooms and mix well with the spice mixture. Cover and cook for 8 - 10 mins. The mushroom must have been semi-cooked at this stage.</li>
<li>Drain the water from the rice and add the rice to the mushroom mixture. Mix well.</li>
<li>Mix the coconut milk in 3 cups of water and add this to the rice.</li>
<li>Check for salt and spice and adjust to your taste.</li>
<li>At this stage you can transfer this mixture to an electric rice cooker and cook until done. </li>
<li>I usually cook it in the same pan on the stove. This does not let the rice become sticky or overcooked. For this, you have to bring the mixture to boil and then simmer the heat fully, cover and cook for 15 mins (checking and stirring gently a few times). You can sprinkle some water if required to reach the correct consistency. </li>
</ul>
Serve hot with raita or any curry on the side.<br />
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com4tag:blogger.com,1999:blog-9145847197481286002.post-24179226986417331882013-01-19T11:23:00.000-06:002013-01-30T14:51:46.872-06:00Vegetable Stew with Coconut Milk (Thengaipal Sodhi)<div dir="ltr" style="text-align: left;" trbidi="on">
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I love stews, especially during cold weather. The coconut milk flavor combined with mild spices is a perfect combination for many everyday meals like rice, idli, dosa, idiyappam etc. Packed with fresh veggies and mild spices, this sure is a winner in our home. This originally is a slow cooking recipe and if you ever have that extra time, you can toss all the ingredients together in a slow cooker and let it cook over night. I tried it just once and the taste was out of the world! However, the quicker stove-top version also comes out quite nice.<br />
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This dish is famous in southern part of my home state and I have already posted a different version of this <a href="http://spicykhazana.blogspot.com/2008/04/blog-post_05.html" target="_blank">here</a>. Every region has its own flavor and offers different twists to the same dish and this one is very different in my opinion.<br />
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<i><b>Ingredients</b></i>:<br />
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Cabbage - 1 inch pieces - 1/2 cup<br />
Drumsticks - 2 inch pieces - 5 (Optional)<br />
Yellow Pumpkin - 1 inch cubes - 1/2 cup<br />
Peas - 1/2 cup<br />
Potato - 1 inch cubes - 1/2 cup<br />
Carrots - small cubes - 1/2 cup<br />
Brinjal - 1 inch cubes - 1/2 cup<br />
Turmeric powder - 1/2 tsp <br />
Coconut milk - 1.5 cups<br />
Mustard seeds - 1 tsp<br />
Curry leaves - a few <br />
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<i><b>For the paste:</b></i><br />
<ul style="text-align: left;">
<li>Shredded coconut - 2 tbsp</li>
<li>Roasted chana dal/Chana Dalia/Porikadalai - 2 tbsp</li>
<li>Cumin seeds - 1 tsp</li>
<li>G.chillies - 4 </li>
</ul>
(I add a litle extra of all the above if I plan to have it with rice so the flavor stays when mixed with hot rice too)<br />
<i><b>Procedure</b></i>:<br />
<ul style="text-align: left;">
<li>Chop the veggies as mentioned above.</li>
<li>Dilute half of the coconut milk with 2 cups of water. Heat a large wide pan, add the diluted coconut milk, turmeric, salt, drumsticks and brinjals. If using American eggplants, you can add them at a later stage since they can get cooked fast. Let them cook for a few mins.</li>
<li>After the veggies are semi cooked, add all the remaining veggies and cook for a few more mins. Add little water if needed.</li>
<li>While the veggies are cooking, make as paste with the ingredients listed above for the paste. Add this paste to the vegetables, add the remaining coconut milk and simmer for 10-15 mins until the flavors are well blended and the veggies are fully cooked.</li>
<li>Heat oil in a small pan, season with mustard leaves and curry leaves. Pour on top of the stew and cover immediately. Remove from heat.</li>
<li>Mix the seasoning well, before serving. Serve hot with Rice, dosa or idiyappam. I actually enjoy just the stew in a bowl!</li>
</ul>
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com2tag:blogger.com,1999:blog-9145847197481286002.post-61108889671800042392012-10-07T11:31:00.000-05:002012-10-07T11:31:11.964-05:00Navaratna Kurma (Mixed Vegetables and Cottage cheese in a mild curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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With winter approaching, home made dinner will be preferable mostly and recently I have been experimenting some variations in Veg Kurma, Paneer curry etc. I have tried this Kurma many times before and we all love it, but this time I had some time to click a shot at the end. <br />
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Navratna (9 gems) Kurma is a famous Indian side dish for chapatis and is referred to having a combination of 9 different vegetables, fruits and nuts cooked in a rich creamy gravy. This comes down from Mughlai tradition if I remember it right. In most Indian restaurants, heavy cream is used for the gravy, but to lighten it you can use cashew paste and milk combined. Almost all Paneer gravys have similar ingredients and this one is no different. But I believe the fruits and nuts give a twist in the taste, especially the pineapples and raisins. I have tried this recipe with and without pineapple and I relish it both ways. </div>
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<em><strong>Ingredients</strong></em></div>
<ul style="text-align: left;">
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chopped mixed vegetables (I used carrot, peas, potatoes and cauliflower) - 2 cups</li>
<li>Onions - chopped finely - 3/4 cup</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ginger - 1 inch</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Garlic - 3 medium sized cloves</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Green chilly - 1 </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tomato Puree - 1 cup</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tomato Paste - 2 tsp</li>
<li>Chilli powder - 1/2 tsp</li>
<li>Corriander powder - 2 tsp</li>
<li>Garam Masala powder - 1 tsp</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cashewnuts (soaked in water) - 10 pieces</li>
<li>Heavy cream - 1 tbsp (You can substitute with 1/4 cup milk)</li>
<li>Raisins - 15 </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chopped Pineapple - (1/2 inch cubes - 6 - 8)</li>
<li>Paneer cubes - a few</li>
<li>Corriander leaves - a handful</li>
</ul>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><em>Procedure</em></strong></div>
<ul style="text-align: left;">
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grind the Ginger, garlic and chilly to a paste. Set aside.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grind the soaked cashews and set aside.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat oil in a kadai (I use a butter and oil), and add the rasins. Once they puff up, add onions. Fry until it starts to change the color. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the Ginger/Garlic/Chilly paste and fry for a min</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the tomato paste, tomato puree and salt and fry for a 2 - 3mins.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the spice powders, fry them for a min, cover and cook well in medium heat until the raw smell goes (3 - 4 mins)</li>
<li>Add the vegetables, 1/2 cup water, cover and cook for a few more mins until the vegetables are almost cooked.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the cashew paste and pineapple and boil for a few more mins until the vegetables are fully cooked.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add Paneer cubes and heavy cream (or milk) at the end and boil for a min, until the mixture comes to a gravy consistency.</li>
<li>Garnish with corriander leaves.</li>
</ul>
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Serve hot with Rotis or Naans.</div>
<img height="66" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIz9nL-f7V8kjXvM0Xa8SMFPiFsAOH5Qo80cWkvVLOsn8HanRUTY6JARL6uG5vocFfIefGe-QwJrwIf1hk3rQZ-mkxHrhueIfnmeaRCgBlkuyxUY_BMu4SKWvkJJS_dSdz9uYNyULGBY/s400/IMG_0511.JPG" style="filter: alpha(opacity=30); left: 377px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 606px; visibility: hidden;" width="96" /></div>
Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com6tag:blogger.com,1999:blog-9145847197481286002.post-26704731871085107272012-09-18T22:30:00.001-05:002012-09-18T23:26:17.077-05:00Suyyam - Ganesh Chathurthi Special<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Nyyn3ekbOH0uwZLuDkM6hVih6wL3KFi8YhEWFvFhxAz5AihjTrNmzKIC1FuycFlWYOnghNttRonbS_I__g_aAywucoZJFc55DZpr2qlF6L_UsEi_QanNCikp9GQv9xY7BdaWnD5RzkY/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Nyyn3ekbOH0uwZLuDkM6hVih6wL3KFi8YhEWFvFhxAz5AihjTrNmzKIC1FuycFlWYOnghNttRonbS_I__g_aAywucoZJFc55DZpr2qlF6L_UsEi_QanNCikp9GQv9xY7BdaWnD5RzkY/s640/DSC_0135.JPG" width="640" /></a></div>
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Happy Ganesh Chathurthi to everyone! This is one festival I look forward to every year. Not only Lord Ganesh has a special place in my heart, this festival also brings back childhood memories. I used to like the shopping part - looking around the cute idols with beautiful decorations and finally making up the mind to select one after a huge dilemma. Although at that time I didn't quite understand the ritual of immersing the idol in water to dissolve, as I grew up, I learned that it symbolizes his journey towards Kailash taking away with him the misfortunes of his devotees. And ofcourse, I like this festival for the special kozhukattais (modak). <br />
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Here is a sweet for this special occasion. This is a famous south indian sweet, originating from Trinelveli region but made widely across all parts of Tamilnadu. I have heard from many people that they love this sweet. I love the filling part and can finish it off just just like that. This filling can also be used for Kozhukattai (Modak) and Puran Poli. Sometimes I make extra and store it in the refregirator to make poli a few days later. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQOJ2MY-i4L-GKCUIVlCvI1CrMA-a-ZXuLWrmbBGTnnobxA3tVVAuOEinaS0wt7TsmSErSNivBKiQ4Ydcyv23sdiFis0RCbwzKZJClDnAmeoeCMCgHo4uIvDNo7vsTDkTUaWYyrjbYWk/s1600/DSC_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQOJ2MY-i4L-GKCUIVlCvI1CrMA-a-ZXuLWrmbBGTnnobxA3tVVAuOEinaS0wt7TsmSErSNivBKiQ4Ydcyv23sdiFis0RCbwzKZJClDnAmeoeCMCgHo4uIvDNo7vsTDkTUaWYyrjbYWk/s640/DSC_0139.JPG" width="640" /></a></div>
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<strong><em>Ingredients</em></strong></div>
<ul style="text-align: left;">
<li><div style="text-align: left;">
Chana dal (Bengal gram) - 1 cup</div>
</li>
<li><div style="text-align: left;">
Jaggery powder - 1/2 cup </div>
</li>
<li><div style="text-align: left;">
Cardamom - 4 pieces</div>
</li>
<li><div style="text-align: left;">
Shredded coconut (fresh) - 1/2 cup</div>
</li>
<li><div style="text-align: left;">
Maida or all purpose flour - 1/2 cup </div>
</li>
<li><div style="text-align: left;">
Salt - a pinch</div>
</li>
<li><div style="text-align: left;">
Ghee - 2 tsp</div>
</li>
<li><div style="text-align: left;">
Baking soda - a pinch</div>
</li>
<li><div style="text-align: left;">
Idli batter - 1/2 cup (optional)</div>
</li>
<li><div style="text-align: left;">
Oil for deep frying</div>
</li>
</ul>
<em><strong>Procedure</strong></em><br />
<ul style="text-align: left;">
<li>Pressure cook Chana dal, drain the water and grind it to a coarse paste with jaggery powder and cardamom. Set aside.</li>
<li>Heat the ghee in a wide pan and add the chana dal paste and shredded coconut. Fry in low heat until all the excess water is gone and the mixture comes together to a consistency to make balls. This may take about 6-8 mins. Let it cool down for a few mins.</li>
<li>Meanwhile, mix the all purpose flour, salt and baking soda together. Add water and make it into a semi-thin batter (should not be too thick). If you have idli batter, you can omit the baking soda and salt. </li>
<li>Make small balls out of the filling, dip them in the batter and deep fry them in batches.</li>
<li>Remove them in a paper napkin to remove excess oil.</li>
</ul>
Serve hot garnished with shredded coconut. Enjoy!<br />
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com5tag:blogger.com,1999:blog-9145847197481286002.post-68896703852857472092012-09-16T23:06:00.002-05:002012-09-18T23:25:29.792-05:00Baingan Bartha (Smoked eggplant cooked with spices)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbPFMTwYr9zEU01MGr56AJiF46OGC4PhK0DPN83MO5UXatuaLYoXcWCsTN6S9deqNvBHIVQcGWiJEHO1bGlff5F5_cXp7FYNueYLfpxXd9tqKW9qVj-zTfckRqYzJRqDas1sXyLeGibU/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbPFMTwYr9zEU01MGr56AJiF46OGC4PhK0DPN83MO5UXatuaLYoXcWCsTN6S9deqNvBHIVQcGWiJEHO1bGlff5F5_cXp7FYNueYLfpxXd9tqKW9qVj-zTfckRqYzJRqDas1sXyLeGibU/s640/DSC_0026.JPG" width="640" /></a></div>
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Baingan Bartha or Baingan ka Bartha is another popular side dish for Rotis/Chapatis in North India. One of my favorite dishes too. The authentic recipe suggests roasting the eggplant in Tandoori oven. Alternatively, the eggplants could also be roasted in many other ways like gas/charcoal grill, stove top direct flame, conventional oven or microwave oven. Believe it or not, I even tried this in pressure cooker once, and it came out quite well. I like it when I bake it in oven and hence usually plan a bit ahead while making this dish. </div>
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I learned this from a friend who used to prepare this during our camping trips with lots of patience. It comes out delicious when grilled in charcoal or gas grill. This is a perfect dish when you have that extra time to grill the eggplants while chit-chatting with your family or friends during camping or on a backyard patio and munching some snacks. I have tried this in various ways, but can't replicate my friend's dish thats usually grilled. It carries a unique flavor.<em> </em>I also realized that once the eggplants are grilled, carefully mashing them also adds taste. The mild taste of onions and tomatoes spiced up with chilli and cumin powders give the perfect combination for eggplant.</div>
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If you are an eggplant lover, one more recipe to try in the line. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-iYAUDIh0ivZeKdMegcGpAnKXcb_2x3Rpnz8GP5ONrJUFott6RQenXI1x8Kb8dAcsymFG26kY1xQrbENRV7zKb4R3NuHnOsaV-wVy7rIXwLHxnWch0zNurWw-MyZkPx7VAqDQdQofmw/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-iYAUDIh0ivZeKdMegcGpAnKXcb_2x3Rpnz8GP5ONrJUFott6RQenXI1x8Kb8dAcsymFG26kY1xQrbENRV7zKb4R3NuHnOsaV-wVy7rIXwLHxnWch0zNurWw-MyZkPx7VAqDQdQofmw/s640/DSC_0022.JPG" width="640" /></a></div>
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<em><strong>Ingredients:</strong></em><br />
<ul style="text-align: left;">
<li>Large eggplant - 1</li>
<li>Finely chopped onions - 1/2 cup</li>
<li>Finely chopped g.chillies - 1 tbsp</li>
<li>Finely chopped garlic - 1 tbsp</li>
<li>Finely chopped tomatoes - 1/2 cup</li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Chilli powder - 1/2 tsp</li>
<li>Corriander powder - 2 tsp</li>
<li>Cumin powder - 1 tsp</li>
<li>Cumin seeds - 1 tsp</li>
<li>Corriander leaves - to garnish</li>
</ul>
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<strong><em>Procedure:</em></strong><br />
<ul style="text-align: left;">
<li>Wash the eggplant, rub olive oil on it and bake in a tray for 30 - 40 mins in 350 degrees. The skin should be well shrinked and inserting a knife into the eggplant should be easy. </li>
<li>Meanwhile finely chop the onions, g.chillies, garlic and tomatoes. Set aside.</li>
<li>Remove the eggplant from the oven, remove the stem portion, peel off the skin. Carefully mash the eggplant with a ladle as it will be too hot. You can aslo let it cool and mash it using hand. I prefer hand just to make sure its completely mashed. </li>
<li>Add salt to the mashed eggplant, mix well and set aside.</li>
<li>Heat oil in a wide pan. Season with cumin seeds. Add chopped g.chillies and garlic and fry for a min. Add onions and fry until it changes color. </li>
<li>Add all the spice powders and fry for a few mins in medium heat.</li>
<li>Finally add mashed eggplant and tomatoes together. Mix well, cover and cook for a few mins.</li>
<li>Add chopped corriander leaves and fry until the mixture becomes thick and comes together.</li>
</ul>
Delicious Baingan Bartha is ready!<br />
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com5tag:blogger.com,1999:blog-9145847197481286002.post-11034522696428773372012-08-13T00:57:00.000-05:002012-09-03T13:58:49.943-05:00Bread Pakoras<div dir="ltr" style="text-align: left;" trbidi="on">
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Its been a very hot summer this year and almost everyday I have been trying to make something chilly like smoothies & lemonade as thirst quenchers. With extreme heat, we have been avoiding outdoors mostly this summer. I try making a few new snacks whenever I have some time in the afternoon and I now look forward to making them everyday since they don't require a lot of thought and could be pretty satisfying for a mini meal. I try to keep it healthy as much as possible like Yogurt parfait, Fruit medley, Fruit muffins etc.</div>
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Today, for a change I tried a hot and savory snack - Bread Pakoras. This is a great snack when you have those few extra slices of bread that you don't want to waste. And a great tea-time snack too!</div>
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<strong><em>For the Batter</em></strong></div>
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<li><div class="separator" style="clear: both; text-align: left;">
Gram Flour (Besan) - 1 cup</div>
</li>
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Rice flour - 2 tbsp</div>
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Chilli powder - 1/2 tsp</div>
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Baking soda - a pinch</div>
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Salt - as required</div>
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<strong><em> For the Stuffing</em></strong></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Bread Slices - 6 (White or Wheat, medium size)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Potatoes - 1 large</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Chopped vegetables - 1/2 cup (Peas, Carrots, French beans - mixed)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Ginger - 1 tsp (finely chopped)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
G.Chillies - 2 (finely chopped)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Cumin seeds - 1/2 tsp</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Corriander leaves - a hand full (finely chopped)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Salt - as required</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Green chutney (Optional) - 1 tbsp (store bought is fine)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Oil to deep fry</div>
</li>
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<strong><em>Procedure</em></strong></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Boil the potatoes, peel and mash them. Set aside.</div>
</li>
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Boil all other vegetables together, drain and save the water, mash the vegetables slightly with a laddle.</div>
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Add the mashed potatoes to the vegetables and mix well.</div>
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Now add salt, ginger, g.chillies, cumin seeds and corriander leaves and mix well to make a thick stuffing.</div>
</li>
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Make 6 medium sized balls out of this mixture and arrange it on a plate.</div>
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Heat oil for deep frying.</div>
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Prepare the batter by mixing all ingredients given under batter along with some water. The batter needs to be a little watery and not thick.</div>
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Transfer the cooked water from the vegetables in a wide bowl.</div>
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Take a bread, cut off the crusts and quickly dip the slice in the vegetable water. The slice should be fully wet, but not over soaked.</div>
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Place the wet slice flat on your palm, use the other palm and squeeze out the excess water.</div>
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Spread the green chutney on the bread and then place a vegetable ball on the slice. Cover it with the slice and seal the top. To make it easy, I usually use a round shaped cookie cutter and cut the wet slice to a round slice - this is easy to cover and seal the stuffing. If not, you can still make it with square slices and remove the excess bread left at the top while sealing.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Dip it in the batter and deep fry it in oil under medium heat until golden brown.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Repeat it with all other slices and drain the excess oil in a paper towel.</div>
</li>
</ul>
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Serve hot with sweet chutney and hot tea!</div>
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com5tag:blogger.com,1999:blog-9145847197481286002.post-78027900287304256042012-08-02T20:10:00.000-05:002012-09-18T23:24:52.063-05:00Karuvadu Fry (Dry-Fish fried with onions and mild spices)<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is an authentic south indian recipe for sea food lovers. Dry-fish (Karuvadu) is a common seafood delicacy in most non-vegetarian families in south. Mom used to make it occasionally but I almost forgot this recipe after I moved to the US. The main reason being that I don't find dry-fish in stores here and another reason is that I can't replicate the taste like mom's dish whatsoever. I lost interest in this dish altogether for the last few years. My parents have visited us this summer and after a long time I enjoyed it thoroughly when mom made this dish. It indeed brought back my old passion back and I'm now motivated to make this dish often. She adds lots of onions and slow-roasts the dry fish with mild spices and turns out to be a very flavorful dish. </div>
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<strong><em>Ingredients</em></strong>:</div>
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<div style="text-align: justify;">
Dry-fish (Any kind, Sear fish preferred) - 1 lb</div>
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Pearl Onions - 20 nos (chopped fine). You can substitue with 1 cup of finely chopped red onions, but definitely pearl onions add taste to this dish.</div>
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Red onion - 1 medium (chopped fine) </div>
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Green chillies - 4</div>
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Chilli powder - 1/2 to 1 tsp (adjust to your taste)</div>
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Turmeric - 1/2 tsp</div>
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Curry Leaves - a few</div>
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<em><strong>Procedure</strong></em>:</div>
<div style="text-align: justify;">
<ul>
<li>Soak the dry-fish in hot water for at least 5 mins.</li>
<li>Heat some extra oil in a wide pan (A cast iron vessel is preferred).</li>
<li>Add onions and green chillies and fry until onions start changing color.</li>
<li>Add the dry-fish, chilli powder, turmeric and fry well. Don't add salt now as the dry-fish already has salt.</li>
<li>Add 3 tbsp water and cover for 10 mins. Once the dry-fish becomes soft, check for salt. By this time dry-fish would have released it salt content. If needed, add a bit more salt.</li>
<li>Raise the heat, and roast it well by continously stir-frying gently until the water completely evaporates and the oil starts to release. At this stage, the onions are fully roasted. This will take at least 10 mins.</li>
<li>Add curry leaves and stir-fry slowly for another 2 -3 mins.</li>
</ul>
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Awesome Karuvadu fry is ready! Enjoy with any kind of rice dish. Best combo is rasam rice and yogurt rice. </div>
Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com3tag:blogger.com,1999:blog-9145847197481286002.post-9849076581715653842012-07-22T00:08:00.001-05:002012-07-22T00:27:16.510-05:00Cabbage and Egg Stir-fry - A Simple Combo<div dir="ltr" style="text-align: left;" trbidi="on">
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Cabbage used to be one of my least favorite vegetables in my childhood. To me it was a stinky vegetable with no taste. As I grew, my taste buds changed and I started loving cabbage - even a plain steamed cabbage with salt is sufficient for me to enjoy this vegetable nowadays. As I started trying new dishes, I learned quite a few interesting variations with cabbage. <br />
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Here is a yummy variation - Cabbage stir fried with eggs. Mom makes this often and it tastes yummy when she makes it as usual. This is the only recipe with cabbage my daughter loves too. Otherwise, she wrinkles <br />
her nose at the mere mention if this vegetable and she comes up with a myriad of excuses to not eat it. When combined with egg, it gives a different flavor and makes it quite different. </div>
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<strong><u>Ingredients</u></strong></div>
<ul style="text-align: left;">
<li><div style="text-align: justify;">
Cabbage - Chopped finely (3 cups packed)</div>
</li>
<li><div style="text-align: justify;">
Pearl Onions - 4 nos medium sized (or about 2 tbsp chopped red onions)</div>
</li>
<li><div style="text-align: justify;">
G.Chillies - 2 (small)</div>
</li>
<li><div style="text-align: justify;">
Cumin seeds - 1.5 tsp</div>
</li>
<li><div style="text-align: justify;">
Shredded coconut - 2 tbsp</div>
</li>
<li><div style="text-align: justify;">
Ginger - 1/2 inch piece</div>
</li>
<li><div style="text-align: justify;">
Eggs - 2</div>
</li>
<li><div style="text-align: justify;">
Black pepper powder - 1 tsp</div>
</li>
<li><div style="text-align: justify;">
Curry leaves - a few</div>
</li>
</ul>
<div style="text-align: justify;">
<strong><u>Procedure</u></strong></div>
<ul style="text-align: left;">
<li><div style="text-align: justify;">
Grind the onions, g.chillies, cumin seeds, coconut and ginger to a fine paste with very little water. Set aside.</div>
</li>
<li><div style="text-align: justify;">
In a wide pan, add cabbage, salt and very little water. Mix, cover and cook the cabbage until it is half cooked.</div>
</li>
<li><div style="text-align: justify;">
Add the ground mixture, curry leaves, mix and cover for a few more mins.</div>
</li>
<li><div style="text-align: justify;">
Beat the eggs in a bowl and add it to the cababage mixture and stir-fry continuously. Keep stirring until the egg is fully cooked with the cabbage.</div>
</li>
<li><div style="text-align: justify;">
Finally add black pepper powder and mix well. Remove from heat.</div>
</li>
</ul>
<div style="text-align: justify;">
Enjoy as a side dish for any rice item.</div>
</div>Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com0tag:blogger.com,1999:blog-9145847197481286002.post-15141502841353415172012-07-15T16:31:00.000-05:002015-11-09T17:44:06.661-06:00Madurai Style Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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Hope everyone is enjoying the summer. I just wish we had more rain. <br />
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Feels good to post a recipe after a long time! During my break, I received several requests to post chicken recipes. Here I am, back with a chicken curry recipe that goes well with Idli, Dosa and Appam. This is made with a fresh aromatic spice powder that is prepared instantly. This chicken curry is quite popular in in the southern region of our state. While growing up in Madurai I enjoyed this often, especially in restaurants. I finally got the recipe for this curry from a friend. <br />
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<strong><u>For the Curry: </u></strong><br />
<ul style="text-align: left;">
<li>Chicken thighs (Skinless, with bones) - 2 lbs</li>
<li>Pearl Onions - 8 nos. (you can substitute with 1 cup chopped big red onions)</li>
<li>Chopped red onions - 1/2 cup</li>
<li>Ginger and Garlic paste - 1 tbsp</li>
<li>Tomato - 1 (medium size)</li>
<li>Turmeric - 1/2 tsp</li>
<li>Coconut milk - 3/4 cup</li>
<li>Curry leaves - a few</li>
</ul>
<u><strong>For Spice Powder (Alternatively you can use 3 tsp of Curry powder): </strong></u><br />
<ul style="text-align: left;">
<li><div style="text-align: left;">
Corriander Seeds - 2 tbsp</div>
</li>
<li><div style="text-align: left;">
Cumin Seeds - 2 tsp</div>
</li>
<li><div style="text-align: left;">
Black Pepper - 1 tsp</div>
</li>
<li><div style="text-align: left;">
R.Chillies - 3</div>
</li>
<li><div style="text-align: left;">
Poppy Seeds - 1 tsp</div>
</li>
<li><div style="text-align: left;">
Cinnamon - 2 small pieces</div>
</li>
<li><div style="text-align: left;">
Cloves - 5 pieces</div>
</li>
<li><div style="text-align: left;">
Curry Leaves - a few</div>
</li>
</ul>
<div style="text-align: left;">
<strong><u>Procedure:</u></strong></div>
<ul style="text-align: left;">
<li><div style="text-align: left;">
Wash and chop the chicken into medium sized pieces. In a large wide pan, add chicken, enough water to cover the chicken, turmeric powder and salt. Bring it to boil, cover and cook in low heat until the chicken is almost done (about 10 mins).</div>
</li>
<li><div style="text-align: left;">
You can use Curry powder. Otherwise you can also make fresh curry powder this way: In a separate pan, dry roast all ingredients one by one, listed under spice powder and transfer them to a plate. Allow it to cool a bit and then blend them to a fine powder. Set aside. </div>
</li>
<li><div style="text-align: left;">
Heat a tsp of oil in a pan, fry the pearl onions until they shrink well and become brown. Let it cool for a few mins and make a fine paste in blender.</div>
</li>
<li><div style="text-align: left;">
Heat more oil in the same pan, fry with chopped onions and fry for 3 mins. Add curry leaves and then add ginger garlic paste and fry for 2 mins. </div>
</li>
<li><div style="text-align: left;">
Add chopped tomatoes and fry for 3 - 5 mins in medium heat. Once the tomatoes are fried well and become a paste, add this mixture to the boiling chicken. Mix well and let it boil for 2 mins.</div>
</li>
<li><div style="text-align: left;">
Add onion paste, prepared spice powder or curry powder and mix well, cover and boil for 5-6 mins in medium heat. At this time, you can add more water and salt if required.</div>
</li>
<li><div style="text-align: left;">
Finally add coconut milk and boil for 5 more mins. Remove from heat.</div>
</li>
</ul>
<div style="text-align: left;">
For best taste, rest it for 20-30 mins before serving. Tastes awesome with Plain rice, Idli and Dosa and Appam.. I've best enjoyed it with rice :)</div>
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com3tag:blogger.com,1999:blog-9145847197481286002.post-66780316309684277872012-01-12T17:25:00.000-06:002012-01-12T17:36:43.177-06:00Stuffed Okras<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2ArYlZnZ956S11CiBOhUevbSFf05VL_Bg8nzwMiilKF6ey5FX40wm48F0I6UHLLRKfjAlajbenD0eE3H1zQ86N1w3iXu7Uvmn8H-1cXFVY91cRv4iZpa_c3V7H8KuBiryXeB8fUaZ6k/s1600/DSC_0073.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 600px; DISPLAY: block; HEIGHT: 402px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696849813712317682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2ArYlZnZ956S11CiBOhUevbSFf05VL_Bg8nzwMiilKF6ey5FX40wm48F0I6UHLLRKfjAlajbenD0eE3H1zQ86N1w3iXu7Uvmn8H-1cXFVY91cRv4iZpa_c3V7H8KuBiryXeB8fUaZ6k/s1600/DSC_0073.JPG" /></a><br /><br /><div align="justify">Happy New Year Everyone! Hope you all had a great holiday season. Like many people, I am not good at keeping up New year resolutions. They are easy to make, but not easy to keep. I recently read that a study shows that the average time most people stick to their New Year’s Resolution is one month. I am one of them. I have tried and given up now. These days, I tend to make commitments anytime in the year, when I really have the spirit to do it. And my simple solution to keep up with commitments is lowering the bar - I try to set realistic goals, yet demanding goals - something that can still give me a satisfaction of Mission accomplished! </div><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 335px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696849757805781186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWCn1NJ6BBZ5IkLrrMELMadd3MzKR3iGKkdDIHRuFUsP6ZDjtCOkmCLaFOtNN0ZvBvkYZfq3pdvmUOZgLDdCN18Z9l15AJ82FU_LApjwROHhtE4YvSEkxuZVAsDAAHjnbgXmhaH1mopw/s1600/DSC_0066.JPG" /><br />With that being said, I certainly do have some things I would like to get better at in 2012. The first and foremost is "Post more often"! I started my previous year with the same goal and have not been good in keeping up with it :) However this year it is more realistic since I will be done with my school in a few months and certainly looking forward to get back my time to do my favorite things. The second one is "Eat a healthy breakfast". I'm not a breakfast person. Except in the weekends and when I am on vacation, I don't really eat breakfast. Although I've started practicing the habit of eating breakfast since last September, I would like to get regular at it and making it more healthier is this year's goal - probably a step ahead. Hoping to keep up with these two as much as I can.<br /><br />About this recipe, this recipe is adapted from a cookbook. I made it a while back and tweaked a little bit to suit my taste. Okra is something that I get fresh many times during the week in my local grocery store. If I have the patience, I end up collecting fairly tender ones during my visits, although not always - especially when the store is crowded and 3 people plunging their hands into the box at the sametime to get the Okras. I do not prefer shopping during busy times and hate making my way through the aisles when it is crowded. So, I shop when it is dead. One quiet day, I was lucky to see the store keeper dumping some fresh okras in the box right in front of me and obviously I bought a few pounds. This dish came out so good with those tender okras. Definitely worth a try.<br /><br /><strong><em>Ingredients:</em></strong><br /><br /><ul><br /><li>Fresh tender Okras - 15 numbers</li><br /><li>Chilli powder - 1 tsp</li><br /><li>Corriander powder - 2 tsp</li><br /><li>Turmeric - 1/4 tsp</li><br /><li>Dry Mango powder - 1/2 tsp</li><br /><li>Garam Masala - 1/2 tsp (optional)</li><br /><li>Peanut Powder (finely powdered) - 2 tbsps</li><br /><li>Ginger / Garlic paste - 1 tbsp</li><br /><li>Tomato Ketchup - 1 tsp</li><br /><li>Tomatoes - 1 medium (finely chopped)</li><br /><li>Cumin seeds - 1 tsp</li><br /><li>Olive oil - 2 tbsp</li><br /><li>Corriander leaves - chopped -a handfull</li><br /><li>Salt - as required</li></ul><br /><p><strong><em>Procedure:</em></strong></p><br /><ul><br /><li>Wash the okras, pat dry with a paper towel. Remove the front and back parts. Set aside.</li><br /><li>Take a large flat pan, preferably non-stick and heat 2 tsp of oil. Add the full okras and give it a quick toss for 2 -3 mins on high heat. Keep stir-frying continuosly until you see a few brown spots on the okras. Remove from heat and cool for 5 mins.</li><br /><li>Meanwhile to prepare the stuffing, mix all the spice powders above with tomato ketchup and salt to a smooth paste. You can add a few drops of water if needed. The paste should be thick and should stay intact within the okras when stuffed.</li><br /><li>Slit the Okras in the middle, but not fully. Take a okra, fill it with the paste, tightly close it and wipe off the extra paste outside. You can use a small flat dinner knife if that helps. </li><br /><li>Repeat this for all okras and set aside.</li><br /><li>Heat the remaining oil in the pan, season with cumin seeds. Once they splutter, add the ginger garlic paste and fry for a min. Then add chopped tomatoes and fry until they become a paste. </li><br /><li>Add the stuffed okras and add the remaining stuffing, if any. Give it a good slow stir and and spread the okras individually throughout the pan. </li><br /><li>Cook in low heat until the okras are fully cooked. Takes about 20 mins. Keep stirring often every few mins. When done, season with Corriander leaves.</li></ul><br /><p>You now have another great side dish for rotis!</p>Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com7tag:blogger.com,1999:blog-9145847197481286002.post-59288926576582596582011-11-06T20:00:00.001-06:002016-01-31T14:21:51.035-06:00Spicy Chicken - Andhra Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoDlob2UgOz2X_LbquiUF1TlSjT3NVVVvfsqPaQwLRAQoW20mGddWjvzdL_u0UqsEVh8clNwj9AKvuddfpUT1CDZXrIFDKMAVMiaSYnD0eAkQkTDb1QsyaX0_NDzVKw6GVjhdk5lem6Y/s1600/DSC_0407.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5668687894614529202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoDlob2UgOz2X_LbquiUF1TlSjT3NVVVvfsqPaQwLRAQoW20mGddWjvzdL_u0UqsEVh8clNwj9AKvuddfpUT1CDZXrIFDKMAVMiaSYnD0eAkQkTDb1QsyaX0_NDzVKw6GVjhdk5lem6Y/s1600/DSC_0407.JPG" style="cursor: hand; display: block; height: 423px; margin: 0px auto 10px; text-align: center; width: 600px;" /></a>There are certain recipes I know I just have to try when I hear about them. Any recipe that focuses on authentic Andhra or Chettinad food, I'm ready to take a stab at it. I know it will satisfy my taste buds even if it doesn't turn out to be perfect. Everytime I visit India, I make sure I enjoy both Andhra and Chettinad foods in my favorite restaurants, especially the Andhra meals in a thali. </div>
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I am not against those recipes featuring extensive instructions or with ingredient lists spreading across pages, but I am sure I'm not trying one of those on a cold and dark autumn evening like today. With darkness hitting at 6 in the evening today, I'm all settled for a simple dinner and a movie. This is a traditional chicken dish from Andhra Pradesh and goes well with any kind of main dishes like rice or roti. The simple ingredients and quick preparation lets me relish this dish often at home. I have been planning to post this recipe for a long time and finally had time to post it today. Generally, this dish tastes awesome if its made a day before since the spicy flavors are enhanced over time and tastes delicious. </div>
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<div align="justify">
<strong><em>Ingredients:</em></strong></div>
<br />
<br />
<br />
<li><div align="justify">
Chicken - 1 lb (I prefer chicken with bones and a little bit of skin)</div>
</li>
<br />
<br />
<li><div align="justify">
Ginger/Garlic paste - 2 tsp</div>
</li>
<br />
<br />
<li><div align="justify">
Onions - finely chopped - 1 cup</div>
</li>
<br />
<br />
<li><div align="justify">
Turmeric - 1/2 tsp</div>
</li>
<br />
<br />
<li><div align="justify">
G.chillies - 4</div>
</li>
<br />
<br />
<li><div align="justify">
Chilli Powder - 1 tsp (optional)</div>
</li>
<br />
<br />
<li><div align="justify">
Corriander leaves - 1/2 cup, chopped</div>
</li>
<br />
<br />
<li><div align="justify">
Freshly ground spice powder - 2 tbsp (recipe below)</div>
</li>
<br />
<ul></ul>
<strong><em>Procedure:</em></strong><br />
<br />
<div align="justify">
Pressure cook the chicken pieces along with 2 tbsp chopped onions, ginger/garlic paste, turmeric and salt. Just add enough water to cook the chicken. Since this is not a gravy dish, too much water may alter the texture and taste of the chicken.</div>
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<div align="justify">
Meanwhile, to make the spice powder, shallow fry 1 r.chilly, 1 tsp black peppercorns, 1 tbsp corriander seeds, 2 inch cinnamon stick, 4 cloves, 2 cardamoms in a tsp of oil until nice aroma arises. Cool and grind to a fine powder. Set aside. I usually make this extra and store in refregirator for later use. This spice mix can be used for most of the non-veg dishes.</div>
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<div align="justify">
Heat 2 tbs oil in a wide pan, fry the remaining onions, g.chillies and curry leaves until the onions are nicely fried. </div>
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<div align="justify">
Add the pressure cooked chicken along with the stock and mix well. Add chilli powder and let it boil until it becomes a thick gravy. Increase the heat, add the prepared spice powder and corriander leaves and stir fry gently until all the gravy dries and the chicken is roasted well. If desired, add 1/2 tsp of black pepper powder at the end after switching off the heat, mix and cover it until served.</div>
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A very flavorful chicken dish is ready!</div>
Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com10tag:blogger.com,1999:blog-9145847197481286002.post-36782385472487763612011-10-26T20:27:00.001-05:002011-10-27T11:34:53.234-05:00Enjoy Diwali with Sweet Rava Puri and Coconut Burfi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdiYONA-BGNdfVxJFy880ilSWKdAE8VV2WRBpkqEH3gTZP1d78bVaF3eUlye4EO-qZse3J6IHOi_zX3YZAy18kYO8atwAE9qzmlKeuVR21tQrirpOerjmdfwN9PeBgOHRxIHSV_hcP5c/s1600/DSC_0113.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 600px; DISPLAY: block; HEIGHT: 402px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5667872837846222498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdiYONA-BGNdfVxJFy880ilSWKdAE8VV2WRBpkqEH3gTZP1d78bVaF3eUlye4EO-qZse3J6IHOi_zX3YZAy18kYO8atwAE9qzmlKeuVR21tQrirpOerjmdfwN9PeBgOHRxIHSV_hcP5c/s1600/DSC_0113.JPG" /></a> WISH YOU AND YOUR FAMILY A VERY HAPPY AND SAFE DIWALI!<br /><br /><div align="justify">The happy days of Diwali are here. Sweets, snacks, special food, family, friends, fireworks, new movies, new clothes, jewels, poojas - wow, so many things to look forward to Diwali! I can summarize my earlier remembrance of Diwali in three words - Sweets, Dress and Fireworks. I have always enjoyed celebrating Diwali. Who doesn't? The Diwali fever starts several days earlier and continues for several days after the festival, or until all the sweets are finished :) I end up eating just too much home made snacks & sweets and to add to it, the extra sweets that get sent in by neighbors and relatives. I'm sure I will test high in sugar for several days. </div><br /><br /><div align="justify">Being in America, I have to agree that the fun has reduced to half. I can barely relate to my Diwali experiences back home. Indeed I do get into the Diwali mood here too when I see desi crowd in Indian stores, the colorful diwali lamps sold at the stores. But there's still so much msising. The sound and smell of fireworks is missing. The shopping experience is not even close to what I'm used to. Shopping for the latest trend, looking for special promotions, shopping with family amidst of the diwali crowd, showing off the dresses to family and friends - there's just so much to experience the culture. I'm the only one excited about Diwali in my family. My daugter has never experienced Diwali in India and says I'm over excited about Diwali. How much ever I explain to her, she doesn't seem to understand what my enthusiassm and fuss is all about. Its still an imaginary world for her.</div><br /><br /><div align="justify">Alright, hope you all had a great Diwali. Just want to share my recipes that I made today.. </div><br /><br /><div align="justify"><strong><em>Sweet Rava Puri: </em></strong></div><br /><br /><div align="justify">Soak 2 cups of Rawa/Sooji with very little amount of water until its fully wet. Its better to keep sprinkling and mixing until its completely wet. You can repeat this in 10 mins intervals as the moisture is absorbed and leave it for 1 hour. If the mixture is too watery, you can add maida to make it thicker. The final consistency should be equal to regular puri dough. </div><br /><br /><div align="justify">Heat 3 cups of sugar in 2 cups of water and boil for 10 - 15 mins until it becomes a thick syrup. This may take atleast 15 mins in medium heat. Add 2 tsp crushed cardamom and 2 tsp rose water. Mix it well and remove from heat. </div><br /><br /><div align="justify">Make round puris of the dough, deep fry in oil and drop them in the sugar syrup one by one. Soak for 2 mins, remove and arrange in a plate. Repeat this with the remaining dough. Finally sprinkle saffron and almond slices.</div><br /><br /><div align="justify"><strong><em>Easy Coconut Burfi:</em></strong></div><br /><br /><div align="justify">Mix 2 cups of freshly shredded coconut and 2 cups of sugar in a wide pan. Keep stirring for 10 mins in medium heat. Add crushed cardamom and a pinch of salt. Keep stirring until it becomes thick and starts separating from the vessel. Pour the mixture in a ghee-greased plate. Let it cool and cut into square pieces. You can also add some crushed almond/cashews powder while the mixture is boiling. This adds great flavor.</div>Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com5tag:blogger.com,1999:blog-9145847197481286002.post-55453082384711158962011-10-02T19:14:00.002-05:002013-02-23T13:56:07.413-06:00Jeera Aloo - Cumin roasted potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-Us2PcSVtHtripJ3W5FehstQ_ThPBwmdjnsBU6DulgpeNGMQ5m3pzSZFUaAQH8UCvkk8TScehg6MbXEzPZd8TxTxs73XoZJJppjOl97znRacY9-ikGg-geHmkoRaUGWzHesak4Sn__4/s1600/DSC_1022.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5658357422931925730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-Us2PcSVtHtripJ3W5FehstQ_ThPBwmdjnsBU6DulgpeNGMQ5m3pzSZFUaAQH8UCvkk8TScehg6MbXEzPZd8TxTxs73XoZJJppjOl97znRacY9-ikGg-geHmkoRaUGWzHesak4Sn__4/s1600/DSC_1022.JPG" style="cursor: hand; display: block; height: 392px; margin: 0px auto 10px; text-align: center; width: 600px;" /></a> I don't know why, but I've been craving for comfort food lately. All I wanted to eat for the last few days was some curd rice with roasted potatoes. That pleases my taste buds and tummy immensely. Especially, I love potatoes in any form. I had a long week and was tired when I came home today. I was feeling lazy to cook, and neither was in a mood to go out for dinner. Since its almost end of the week, I didn't have much stuff in the fridge too except a few baby potatoes. </div>
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I bought these potatoes last week when I was roaming around in a grocery store to kill some time while waiting for my daughter's dance class to get over. With my craving for comfort food at its peak, I can't help buying a few pounds of these cute little red baby potatoes. Its been lying in my fridge just because I didn't know what to do with them. After peeking at my recipe list and after a long debate whether to make Dum-aloo or Jeera Aloo, today I settled with Jeera aloo, merely because it was easy to make. Jeera aloo has been in my to-try list for a long time. I know its such a common and popular recipe in many house holds, but yes you read it right, I'm trying it for the first time. It came out delicious as expected. </div>
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<strong><em>Ingredients:</em></strong><br />
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<ul><br /><br />
<li>Baby potatoes - 12</li>
<br /><br />
<li>Cumin Seeds - 2 tsp</li>
<br /><br />
<li>Cumin powder - 1 tsp</li>
<br /><br />
<li>Corriander seeds - 2 tsp</li>
<br /><br />
<li>Turmeric - 1/4 tsp</li>
<br /><br />
<li>Chilli Powder - 1 tsp</li>
<br /><br />
<li>Curry leaves - a few</li>
</ul>
<br />
<br />
<strong><em>Procedure</em></strong><br />
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<ul><br /><br />
<li>Pressure cook the potatoes, peel the skin and leave them aside. If they are a little big in size, you can cut them into half. The pieces should be a bit bigger.</li>
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<li>Heat a pan, roast the cumin powder without oil and remove separately.</li>
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<li>In the same pan, roast the corriander seeds and grind them coarsely. No need to powder them too fine.</li>
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<li>Heat oil (a bit extra than usual) and season with Cumin seeds and curry leaves. Add the potatoes, Chilli, turmeric, corriander and cumin powders, salt and mix well. </li>
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<li>Cover and cook for 5 mins in low heat. Now increase the heat and roast them until they turn into a nice brown color.</li>
</ul>
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Ultimate combination with curd rice :)</div>
Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com7tag:blogger.com,1999:blog-9145847197481286002.post-89478570851234531352011-09-21T21:52:00.015-05:002011-09-22T19:16:58.913-05:00Mushroom Kurma<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v3rmO_2gZLulcrhrNRltdTzixkY0frfCPwDplZA0RM-cxUcuTAObU_WwEPjbw_Eh93FxBS2PGviPdbF0DXPy2hxf7BQr8vk3rKFo_xu_RADdMm2OuCxGu4QJrTUZzF5ptpMMSw7okNA/s1600/DSC_0981.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 600px; DISPLAY: block; HEIGHT: 402px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5655014580503953186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v3rmO_2gZLulcrhrNRltdTzixkY0frfCPwDplZA0RM-cxUcuTAObU_WwEPjbw_Eh93FxBS2PGviPdbF0DXPy2hxf7BQr8vk3rKFo_xu_RADdMm2OuCxGu4QJrTUZzF5ptpMMSw7okNA/s1600/DSC_0981.JPG" /></a>My blog posts are becoming shorter and shorter and less frequent. I'm trying my best to keep my blog active and post recipes as much as I can since my sweet friends are often checking with me about new recipes. I do know people come and check often on my recipes and read my posts and I feel bad disappointing them everytime. As my routine has become more busy lately with my school and office work, my priorities have changed, although in the back of my mind I miss blogging terribly and I just can't wait to come back to my old routine. </div><br /><div align="justify">Hope you all had a great summer. Sorry for disappearing without notice. Summer just flew away so fast and I had a fabulous time at India. Was excited to be with my entire family for a few weeks and had lots of fun shopping around apparels, jewelry and eating out. This time we tried a lot of new restaurants in Bangalore, including street side dosa stall :) That dosa stall was simply amazing and had some of the best dosas I've ever had. I have a lot to ramble about my India trip but just don't have the time to sit and write. So, jumping to the recipe right away.</div><br /><div align="justify">Rice and any curry will fit into any meal in my day. My mother-in-law made this yummy kurma when we were in India and it was delicious with plain rice. I'm now totally fond of this curry and have tried out a couple of times after I came back from India. When I grew up in India we hardly cooked mushrooms, but this time I was pleasantly surprised to see mushrooms in almost all grocery stores in India. She said she just tried this recipe on her own, by adjusting to her likes and it just came out delicious. She was right, it was delicious.</div><br /><br /><strong><em>Ingredients</em></strong><br /><br /><li>Button Mushrooms - chopped or sliced - 2 cups</li><br /><li>Potato - 1 medium</li><br /><li>Onions - 1 medium</li><br /><li>Garlic - 4 cloves</li><br /><li>G.chillies - 2 small</li><br /><li>Tomatoes - 2 medium</li><br /><li>Lemon juice - 1 tsp</li><br /><li>Chilli Powder - 1 tsp</li><br /><li>Corriander powder - 3 tsp</li><br /><li>Turmeric - 1/4 tsp</li><br /><li>Shredded coconut - 1/2 cup</li><br /><li>Cashews - 10 small pieces</li><br /><li>Fennel Seeds - 2 tsp</li><br /><li>Curry leaves - a few</li><br /><li>Corriander leaves - a handful</li><br /><br /><strong><em>Procedure</em></strong><br /><br /><li>Make a thick paste out of shredded coconut, cashews, 1 clove garlic and 1 tsp fennel seeds. Set aside.</li><br /><li>Peel the potatoes and chop them into medium size cubes.</li><br /><li>Heat a wide pan, season with 1 tsp fennel seeds and curry leaves. </li><br /><li>Add onions, g.chillies, garlic, salt and fry for a few mins until the onions become golden brown.</li><br /><li>Add tomatoes, chilli, corriander and turmeric powders. Mix well and fry for a few more mins.</li><br /><li>Add the chopped potates and mix them well, then add the chopped mushrooms, 1/2 cup water and cover and cook in medium heat for about 15 mins. I usually pressure cook this mixture with mushrooms for 2 whistles as its faster. </li><br /><li>Now add the coconut paste, a little more water if required and boil for 5 mins. </li><br /><li>Remove from heat when the gravy becomes a bit thicker or to your required consistency.</li><br /><li>Add lemon juice, mix well and garnish with corriander leaves. </li><br /><p>Awesome mushroom kurma is ready. I let it rest for 30 mins before serving with rice. </p>Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com7tag:blogger.com,1999:blog-9145847197481286002.post-310426483028380482011-07-21T22:28:00.000-05:002011-07-22T00:25:19.992-05:00Keerai Masiyal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbTmDyuL9IGfhp2cDcJvbECVkwPYhcktc5EUx9dKLduF3Ji-J2aPalh1xKx9566rtR6R9MdzKZfEy2fda3TjuR7ucstoh97WdS0A23NVjXkNA7qH-nrg4aftkinJW0ShG15c_QgsRLCw/s1600/DSC_0027.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 600px; DISPLAY: block; HEIGHT: 402px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631646379101098642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbTmDyuL9IGfhp2cDcJvbECVkwPYhcktc5EUx9dKLduF3Ji-J2aPalh1xKx9566rtR6R9MdzKZfEy2fda3TjuR7ucstoh97WdS0A23NVjXkNA7qH-nrg4aftkinJW0ShG15c_QgsRLCw/s1600/DSC_0027.JPG" /></a><br /><br /><div align="justify">Wow, it was super hot today. My car's barometer was reading in 3 digits at 7 pm. I was sitting indoor for my daughter's swimming class, and felt as if I was sitting in a warehouse that has no AC. I was just sweating so much. Its been like this for a few days now, and its getting worse tomorrow. I can't wait for this heat wave to get over. I had plans to go to our local famer's market tomorrow, but I guess I have to drop it. I want to stay indoors as much as possible until it gets a little better outside. Its frustrating when I can't enjoy summer the way I would like to. I absolutely wait for summer because we spend 8 months of the year depressed and stuck inside the house as it is brutally cold outside. I dream of living in Florida and California but I guess if I live there, I will be complaining about the heat just like I complain about the cold. </div><br /><br /><div align="justify">OK, about this recipe.. I have always been attracted to traditional home made recipes and this is no exception. Simple, Delicious, Satisfying. A lot of people knock spinach, but I really love it. I make this at home often since its my daughter's favorite. Whenever I'm really strapped for time, this turns out to be such a helpful recipe. When mixed with rice or had with rotis, it is equally good.</div><br /><br /><br /><div align="justify"><strong><em>Ingredients:</em></strong></div><br />Spinach - chopped - 3 cups<br />White or Red Onions - 1 small<br />Garlic - 2 cloves<br />G.chillies - 2 small (or as required)<br />Cumin seeds - 1 tsp<br />Mustard seeds - 1 tsp<br />Milk - 2 tbsp<br />Dried red chilli - 1<br />Asafoetida - a pinch<br /><br /><div align="justify"><strong><em>Procedure:</em></strong></div><br />1. Wash thoroughly and chop the spinach.<br />2. Heat oil in a pan, season with cumin seeds. Add chopped onions and chopped garlic, fry for a few mins.<br />3. Add the spinach and salt and mix well. Cover it in low heat for about 10 mins until the spinach is fully cooked. No need to add water.<br />4. Once its fully cooked, let it cool for a few mins. Add milk and run it in a blender until its a paste.<br />5.Transfer it to a bowl. Heat some ghee in a pan, add mustard seeds, red chilly and asafoetida. Pour it on top of the spinach.<br /><br />Tastes awesome with plain rice.Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com10tag:blogger.com,1999:blog-9145847197481286002.post-73628375915241904352011-07-07T11:00:00.000-05:002012-09-25T18:31:22.704-05:00Bagara Baingan - Eggplants in a spicy peanut sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9kj44eZJAxgbuNuSuAoL32NuZB7QIQhm9XyRm9ahiR0C6ZRpCdurTbznH52NUfJFaTrb-2Jdf2p9SF6TGFSMC4Q_KVfY0Fqm0CDlBPL5ExVJBPWmObVW1r5Qq9RojCzWO230Rk-o_lg/s1600/DSC_0409.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5626604498437580418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9kj44eZJAxgbuNuSuAoL32NuZB7QIQhm9XyRm9ahiR0C6ZRpCdurTbznH52NUfJFaTrb-2Jdf2p9SF6TGFSMC4Q_KVfY0Fqm0CDlBPL5ExVJBPWmObVW1r5Qq9RojCzWO230Rk-o_lg/s1600/DSC_0409.JPG" style="cursor: hand; display: block; height: 459px; margin: 0px auto 10px; text-align: center; width: 650px;" /></a><br />
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Just got back from yet another amazing 3 day camping trip! It was a fantastic weekend. Highlights are awesome food, great company from lovely friends, awesome beach and ofcourse a very enjoyable campfire talk. The downside was it was a lot hotter than anticipated. Now I have a very red nose and forehead and a sunburnt arm. Contradicting the daytime, nights were super cold and the temp dropped down to lower 50s. Luckily we were pretty much equipped for the chill weather and I had a peaceful sleep all three nights. It was pretty windy too sometimes. Just as we were finishing mounting our tents, a HUGE gust of wind blew our unmounted tent rolling it across our campsite several times. We were running behind it (literally) to get hold of it, but it was rolling faster than us until it hit a big bush and stopped. That was quite funny to watch and probably I would remember forever.<br />
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Campfires are great just watching and they have a magical way of bringing people together. Sitting around a campfire brings back warm memories. After cleaning up from an awesome dinner, we settled around the campfire and had a hearty laugh for hours. There is a sense of friendly atmosphere and a feeling that we are all one around the campfire. Whether liquor or Smores, those are always good times to enjoy during camping. We had a great time together this year too and its just too hard to get back to work this morning.<br />
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After coming back, as usual I long for some warm comfort food. I had emptied my fridge before I left, so had to buy some fresh veggies for dinner today. Found some fresh brinjals at store and decided to make this flavorful recipe. Bagara Baingan is one of my favorites and a friend of mine had also requested recently to post some eggplant recipes. Awesome combination for Briyani and Rotis.<br />
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<strong><em>Ingredients:</em></strong></div>
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<div align="justify">
Indian Eggplants (brinjals) - 10 small sized.<br />
Onion - 1 medium<br />
Ginger / Garlic Paste - 1 tbsp<br />
Peanuts - 5 tbsp<br />
White Sesame seeds - 3 tbsp<br />
Shredded coconut - 2 tbsp<br />
Turmeric Powder - 1/4 tsp<br />
Chilli powder - 1 tsp<br />
Corriander powder - 3 tsp<br />
Cumin powder - 1 tsp<br />
Tamarind Juice - 1/2 cup<br />
Jaggery - 1 tbsp (optional)<br />
Cinnamon - 1/2 inch<br />
Cloves - 3<br />
Mustard seeds - 1 tsp<br />
Cumin seeds - 1 tsp<br />
Corriander leaves - to garnish<br />
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<strong><em>Procedure:</em></strong> </div>
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1. Dry roast the peanuts in a pan (I usually buy the roasted peanuts from stores to skip this step). Add the sesame seeds to the peanuts and fry until both turn to a golden brown color with a nice aroma. Finally add the shredded coconut and fry for a min. Set aside, cool this mixture and grind them together with all the spice powders and salt to a smooth thick paste. Do not add too much water.<br />
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2. Slit the brinjals into quarters, leaving the stem intact.<br />
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3. Stuff the spice paste into the brinjals and arrange them in a plate. Leave some leftover of the paste aside.<br />
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4. Heat oil in a wide pan, season with cinnamon, cloves, mustard seeds and cumin seeds.<br />
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5. Once they splatter, add chopped onions and fry for a min. Add ginger garlic paste and fry for 1 more min.<br />
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6. Now add the stuffed brinjals slowly in the pan and mix them until the brinjals are well coated with the onion mixture. If there's some leftover paste, add it now on the eggplants. Simmer the heat and cover for 5 - 10 mins.<br />
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7. When the brinjals are almost cooked, add the tamarind juice and jaggery and check for salt. If required, add accordingly. Boil in slow heat for a few more mins until the gravy thickens. Stir the mixture slowly to retain the shape of the brinjals.<br />
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8. Garnish with corriander leaves and remove from heat.<br />
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Enjoy with hot rotis or briyani!</div>
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Sujathahttp://www.blogger.com/profile/04801780582874836806noreply@blogger.com10