tag:blogger.com,1999:blog-52218560889657045442024-03-08T22:04:54.567+05:30Shining starLavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-5221856088965704544.post-19580518879464286792013-08-20T12:44:00.002+05:302013-08-20T12:46:22.558+05:30Masala biscuit<div dir="ltr" style="text-align: left;" trbidi="on">
Again: After many trials looking into different websites, below recipe is the one that worked for me.<br>
<br>
<div>
Ingredients:</div>
<div>
<br>
<ul style="text-align: left;">
<li>2 cups all purpose flour</li>
<li>1/3 cup butter</li>
<li>2 tablespoons yogurt </li>
<li>1 tsp chilli powder </li>
<li>1 teaspoon grated ginger</li>
<li>3 teaspoons sugar </li>
</ul>
</div>
<div>
</div></div><a href="http://lavisada.blogspot.com/2013/08/masala-biscuit.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-13198435408142289712013-08-20T12:17:00.000+05:302013-08-20T12:18:52.605+05:30Almond Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
My trials for baking cookies have begun. I have referred to MANY websites to get this right. After a couple of trials, here is the one which works well for me.<br>
<br>
Ingredients:<br>
<br>
<ul style="text-align: left;">
<li>1 cup whole wheat flour</li>
<li>1/2 cup sugar</li>
<li>1/4 teaspoon salt</li>
<li>1/4 cup sliced almonds or powdered almonds</li>
<li>1/2 cup unsalted butter </li>
<li>About 2 tablespoons of milk</li>
<li>Baking powder - 1/2 teaspoon( Optional)</li>
</ul>
<br>
What to do:<br>
<br>
<ul style="text-align: left;">
<li>Pre heat the oven to 350 degree F.</li>
<li>Mix the flour, sugar, salt, sliced almonds and baking powder</li>
</ul></div><a href="http://lavisada.blogspot.com/2013/08/almond-cookies.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-15230602349234745012013-08-20T11:57:00.000+05:302013-08-20T12:00:32.320+05:30Brinjal Fry<div dir="ltr" style="text-align: left;" trbidi="on">
Brinjal has always been in the back burners when it came to veggies at home. The reason is simple, its not as tasty as other vegetables on plate and another main reason for me to avoid it was that it would always give out its characteristic smell even on cooking for long. Of course, I found out that I was not doing in the right way at all. Thanks to Solais kitchen , the blog which has an immense knowledge about South Indian cooking.<br>
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Like I have always maintained: I am a newbie to cooking and I always look up to other blogs for recipes. The recipes you find here are not my own .. but a combination of ideas from many others.<br>
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Some important tips to consider:<br>
1. While buying brinjal, look up for ones that have a THICK stalk attached to it. This means the brinjal is still tender and in turn has lesser seeds.<br>
2. Usually the smaller brinjals are tender<br>
3. After cutting the brinjal, soak it in SALT water for about 5 minutes and then wash it.<br>
4. After cutting the brinjal keep it immersed in water<br>
</div><a href="http://lavisada.blogspot.com/2013/08/brinjal-fry.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-47209185588674174912012-08-18T08:51:00.000+05:302012-08-18T08:55:06.585+05:30Spinach curry<div dir="ltr" style="text-align: left;" trbidi="on">
Spinach can sometimes be bland and lot of people avoid coking it unless it is Palak paneer. Here is one simple and easy to make dish which goes well with rice. Spinach has a lot of iron content and is nutritious food.<br>
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Ingredients:<br>
Onion - 1/2<br>
Tomato - 1<br>
Green chillies - 4<br>
Tamarind - small piece<br>
Garlic pods - 3<br>
Cumin seeds (optional)<br>
Oil - 2 teaspooons<br>
Ghee - 1 teaspoon (optional)<br>
Spinach - required quantity<br>
<br>
What to do:<br>
1. Wash spinach, cut them so that the leaves are smaller in size and keep them aside<br>
</div><a href="http://lavisada.blogspot.com/2012/08/spinach-curry.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-49375984802597743502012-04-02T11:35:00.001+05:302012-04-02T11:35:56.689+05:30Expect the unexpected!Life is strange. Each one is unique. Criss-cross, unexpected, sorrowful, joyful, eventful are some words you could use to describe it. To each his own life. Sometimes life throws questions at you, answers for which are unheard of. You wake up from a deep slumber and try to answer the best possible way. Sometimes the answers are right while most of them turn out in bad taste. Each question has a reason and each answer has a hope. When the answers get clumsy, we lose faith. We question basics. We want somebody else to answer our questions. Well, whoever said life is difficult is an intellectual. If only we had the power to go back and take our experiences with us to rewrite our story of life, wouldn't that be great?Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-17102972753198973582011-12-12T13:34:00.006+05:302011-12-12T13:48:10.212+05:30Don't judge the book by its coverGuzaarish.....directed by Mr. Sanjay Leela Bhansali, the movie was rubbished by critics and was not doing well in the box office. As with many other people, I too went ahead to conclude that the movie must be boring.But, when I did watch the movie, I realised that the movie did not get the recognition that it deserved. Once again I reminded myself that "All that is good may not be successful and all that is successful, need not be good".The movie touched me in a way that is inexplicable. <br><a href="http://lavisada.blogspot.com/2011/12/dont-judge-book-by-its-cover.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-24914152579665477182011-12-01T22:41:00.006+05:302011-12-03T08:11:18.208+05:30Tomato PulavIngredients:<br>Cloves -4<br>Cinnamon -2 sticks<br>Fennel seeds - few<br>Onion - 1/4<br>Tomato - 1.5<br>Ginger garlic paste - 3/4 teaspoon<br>Garlic - 1 pod<br>Mint leaves - a few<br>Green Peas - 1/2 cup<br>Turmeric powder<br>Green chillies - 7<br>Red chilly powder - 1 teaspoon<br>Basmati rice - 1 glass (for 2 people)<br>Water - 1.75 glass (Little less than double amount of rice)<br>Garam masala powder - a pinch<br>Lemon juice from half lemon<br>Oil- 5 teaspoons<br>Salt to taste<br><a href="http://lavisada.blogspot.com/2011/12/tomato-pulav.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-74181659038579378172011-12-01T22:21:00.003+05:302011-12-03T08:14:07.421+05:30Simple, quick and yummy cup cakeEnd to end preparation time is about 12 min<br><br>Ingredients:<br>2 tablespoon All purpose flour<br>1 tablespoon sugar + 1 teaspoon sugar<br>1/4 teaspoon baking powder<br>2 teaspoon cocoa powder<br>A pinch of salt<br>2 tablespoon milk<br>1/4 teaspoon vanilla essence<br>3/4 teaspoon oil<br>Almond pieces for garnishing<br><br><a href="http://lavisada.blogspot.com/2011/12/simple-quick-and-yummy-cup-cake.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-45466190004288784042011-10-01T09:20:00.004+05:302011-12-03T08:12:24.741+05:30Tomato - garlic ThokkuThis is lovely side dish that I came across on the net for idli and dosa. It is simple to make and tastes great.<br><br>Ingredients:<br><br>Red chillies<br>Fenugreek seeds - few<br>Cumin seeds<br>Mustard seeds- few<br>Oil<br>Tomato puree - (Use 3 or 4 tomatoes for a serving of 2 people)<br>Tamarind - small piece<br>Onion - Finely chopped (1/2 if its small, 1/4 if its big)(Optional)<br>Garlic pods ( 5 or 6) - finely chopped<br>Garam masala powder - a pinch<br>Asafoetida - a pinch<br>Red chilly powder - 1 tspn (Optional)<br>Salt to taste<br>Curry leaves - chopped (Optional)<br><br><a href="http://lavisada.blogspot.com/2011/10/tomato-garlic-thokku.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-48854142226231758972011-10-01T08:59:00.004+05:302011-12-03T08:14:35.435+05:30Kadai PaneerThis dish mentioned below is slightly modified than the original,only to taste better :)<br><br>Ingredients:<br><br>Paneer cubes<br>Capsicum - slit lengthwise<br>Oil<br>Onion (1/2 finely chopped)<br>Garlic pods ( 2) - finely chopped<br>Tomato puree of 2 tomatoes<br>Fenugreek leaves ( Kasuri Methi dry also is fine) - a few<br>Curry leaves - chopped<br>Green chillies - finely chopped<br>Red chilly powder<br>Dhania powder<br>Garam masala - a pinch<br>Chole masala - 1/2 teaspoon<br>Curd - 1 tablespoon (Optional)<br>Cumin seeds<br>Asafoetida - a pinch<br>Turmeric a pinch<br>Salt to taste<br><a href="http://lavisada.blogspot.com/2011/10/kadai-paneer.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-47787841841602407832011-09-18T06:10:00.002+05:302011-09-18T06:17:50.217+05:30Today's letter "Q"1. Quack (2 meanings):<br />A. Duck's harsh cry<br />B. Person who falsely claims to have medical skill or remedies<br /><br />2. Quadrennial:<br />Happening every fourth year, lasting four years<br /><br />3. Quagmire:<br />Bog, Marsh<br /><br />4. Quay:<br />Landing place built for ships to load and unload<br /><br />5. Quell:<br />Suppress<br /><br />6. Quiescent:<br />Inactive, quietLavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-35961085861303594732011-09-18T05:50:00.002+05:302011-09-18T06:10:12.660+05:30Today's letter: R<div style="text-align: justify;"><span style="font-style: italic;font-size:130%;" >Runt: </span><br /> Undersized person or animal<br /><br /><span style="font-style: italic;font-size:130%;" >Recuperate:</span><br /> Recover (health, strength or losses)<br /><br /><span style="font-style: italic;font-size:130%;" >Ragamuffin:</span><br /> Person in ragged dirty clothes<br /><br /><span style="font-size:130%;"><span style="font-style: italic;">Repose (2 meanings) :</span></span><br /> A. Rest, sleep, tranquillity<br /> B. Place (trust etc.) in<br /><br /><span style="font-style: italic;font-size:130%;" >RSVP :</span><br /> Abbr. French - Repondez S'il Vous plait which means Please Reply<br /><br /> <span style="font-style: italic;font-size:130%;" >Ructions:</span><br />Protests and noisy arguments, a row<br /></div>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-58013761117063313672011-09-10T09:49:00.003+05:302011-09-10T10:40:34.368+05:30Tindli dry fryTindli fry with curd rice, was a hit with my friends in college. My friend's mom would cook it and poor girl she would get to eat only 3 to 4 spoons of her own food. Once I started cooking, I was waiting to try this out. And one fine day I was able to get my hands on it. The kind of dish that I make with tindli uses a wee bit more of oil. However, the results are amazing.<br><a href="http://lavisada.blogspot.com/2011/09/tindli-dry-fry.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-29146459534378318142011-09-04T04:38:00.007+05:302011-09-10T10:50:53.553+05:30Bread Upma<div dir="ltr" style="text-align: left;" trbidi="on">
Scene: Its a Sunday. Got up very late. Husband has to go to his tennis practice in 20 min. I am feeling lazy and totally confused on what to make for breakfast so quickly. Like those saints who have a vision, the bread that I had at home helped me to look up for some quickies. That is my story of how I ended up making the bread upma and the comment I received from my hubby "This looks interesting. Good you started making new stuff". I was happy that I did not tell him about the scene part of this blog ;-)
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<br>
</div><a href="http://lavisada.blogspot.com/2011/09/bread-upma.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-28709090954859588742011-08-14T00:40:00.003+05:302011-09-10T10:51:31.654+05:30Ragi Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
Dishes made of Ragi are very healthy. The easiest to make would be Ragi Dosa. When I wanted to make this dish, I was apprehensive on how it might taste - bland?. But, I must agree I was pleasantly surprised at how crispy and good it tasted.The preparation time for the dish would be 20 min end to end. Yes, its that simple!
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</div><a href="http://lavisada.blogspot.com/2011/08/ragi-dosa.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-39144837599437175132011-08-05T12:03:00.002+05:302011-08-05T12:15:25.677+05:30Rava IdliRava idli is one of the easiest dishes that I know of and is a saviour when guests surprise you with their visit. Its simple, delicious and quick to make.<br /><br />Ingredients:<br />Rava<br />Curds<br />Baking soda - a pinch<br />Cumin seeds<br />Mint leaves - few<br />Carrot - grated<br />Pepper - few pods<br />Ginger - a small piece ,chopped finely <br />Asafoetida<br />Coriander leaves - chopped<br />Salt to taste<br /><br />What to do:<br />1. In a bowl, take some curd ( curd should not be too thin). In a spoon of water mix a pinch of baking soda until it dissolves and add it to the curd.Set it aside<br />2. Heat 2 teaspoons of oil in a Wok.Fry Cumin seeds, pepper pods, mint leaves and then roast the Rava in it<br />3. Add a pinch of asafoetida to it . Allow it to cool<br />5. Add the roasted rava mixture to the curds and add salt as per taste. Add Coriander leaves. Make sure the batter is not too liquid.<br />6. Set this aside for 10 minutes or so<br />7. Use the idli steamer to make wonderful , fluffy idlis<br /><br />I usually retain the idlis' in the steamer for 10 min. Rava idli goes well with mint chutney. Try it and enjoy !Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-68712550148461909462011-08-05T11:56:00.002+05:302011-08-05T12:02:56.783+05:30Egg- pepper curryEgg pepper Curry<br /><br />Ingredients:<br />Boiled eggs<br />Pepper<br />Cumin seeds - few<br />Corriander powder<br />Coconut - little<br />Garlic - 2 or 3 pods<br />Onion<br />Salt to taste<br /><br />What to do:<br /><br />1. Add a teaspoon of oil and fry all the ingredients except for coconut. Once done, grind it with coconut into a paste<br />2. Heat Wok, add a teaspoon of oil, fry the pepper paste in oil and add the boiled eggs and salt<br /><br />Simple and tasty curry. I just loved it. Suitable for eating with chapati or rice and sambarLavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-52161441187314049132011-06-26T02:38:00.001+05:302011-12-03T08:15:07.745+05:30Beans - peanut fryI wanted to try something new with beans other than the normal "onion + tomato + chilli powder + beans" fry. Hence Made my mind to check the beans and peanuts combo. I must say it tasted good.This dish will be a super-hit with curd rice.<br><br>Ingredients:<br>Beans - thinly sliced (cooks faster)<br>Onion- quarter <br>Cumin seeds<br>Peanuts<br>Garlic<br>Red chillies<br>Salt<br><a href="http://lavisada.blogspot.com/2011/06/beans-peanut-fry.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-69241465713465362302011-06-23T09:35:00.004+05:302011-12-03T08:15:31.492+05:30Mushroom biryaniI have already mentioned in my previous post that mushroom is not a very favourite veg of mine. However, overwhelmed by its nutritional constituencies, I convinced myself to try them.My husband now loves this dish.The recipe was shared thru' a messenger by my cousin. Thanks to her for sharing it with me.<br><br>Note: The ingredients below will result in hot and spicy biryani. If you wish it to be less spicy, reduce the number of green chillies and red chillies as per your requirement.<br><br>Ingredients:<br>Mushroom - about 10 <br>Basmati rice<br>Peas<br>Cinnamon<br>Cloves<br>Saunf<br>Mint leaves<br>Onion <br>Tomato<br>Coriander leaves<br>Coconut - 2 or 3 pieces (optional)<br>Red Chillies-2 long<br>Green chillies-7 small<br>Garlic<br>Ginger<br>salt<br>Lemon juice - little<br><br><a href="http://lavisada.blogspot.com/2011/06/mushroom-biryani.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-78458076096442876592011-06-23T08:39:00.006+05:302011-12-03T08:18:25.413+05:30Coriander Thokku - side dish for dosaI was kinda bored of eating mint chutney and onion-tomato chutney along with dosa. I started hunting for a new side dish. That is when I came across this dish on the net. I liked the idea. The one I mention below is just one of the ways in which it can be done. There are other variations of the same dish available on the Net.<br><br>Ingredients:<br>Coriander<br>Few mint leaves<br>Tamarind<br>Salt<br>Green chillies<br>Onion - thinly sliced<br><br>For seasoning:<br>Oil<br>Mustard seeds<br>Cumin seeds<br>Urad dal<br>Curry leaves<br><a href="http://lavisada.blogspot.com/2011/06/coriander-thokku-side-dish-for-dosa.html#more">Read more »</a>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-73130730448948618472011-04-19T11:28:00.003+05:302011-09-04T04:46:52.059+05:30Bitter gourd sweet and sour curryBitter gourd is one of the most healthy vegetables to consume. However people are averse to it due to its bitter taste. I did make a venture into this dish after being asserted by a friend's mom that the below dish will make sure its bitter taste is hidden from the taste buds and it sure did :). This is a very simple dish to make.
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<br /><span style="font-size:130%;"><span style="font-style: italic;">Ingredients:</span></span>
<br /><ol><li>Bitter gourd</li><li>Onion</li><li>Cumin seeds</li><li>Asafoetida</li><li>Salt</li><li>Turmeric</li><li>Chilli powder</li><li>Tamarind</li><li>Jaggery</li><li>Pepper powder</li></ol><span style="font-size:130%;"><span style="font-style: italic;">How I made:</span></span>
<br /><ol><li>Cut bitter gourd into tiny pieces. Add some salt and turmeric and mix .Leave it aside for an hour or two.</li><li>When ready to prepare the dish, wash the bitter gourd thoroughly.</li><li>In a wok add oil and fry the bitter gourd + SALT+Asafoetida, until it turns brown</li><li>Now add cumin seeds and Onion and fry.</li><li>When the onion is being cooked, mix some tamarind, chilli powder, pinch of pepper powder and jaggery in a bowl</li><li>Once the onion is cooked, add the tamarind mixture and allow it to boil for 10 - 12 min.</li></ol><span style="font-style: italic;font-size:130%;" >Points to remember:</span>
<br /><ol><li>The bitter gourd should be light green in colour. A darker shade means you are in for a much bitter taste :)</li><li>Marinate the bitter gourd with salt and turmeric for 2 hours or so before cooking</li><li>When you cook, fry the gourd until golden brown with SALT
<br /></li></ol>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-65725539213854373232011-04-12T23:00:00.008+05:302011-09-04T04:46:34.689+05:30Chinese Hakka noodlesThe recipe mentioned below is not an authentic Chinese dish. However it is a tasty dish to make.
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<br />Ingredients:
<br />1 packet "Chinese Hakka noodles - VEG"
<br />1 small capsicum
<br />1/2 onion
<br />1/2 cabbage
<br />Green Beans - few
<br />1 Carrot
<br />Green peas - few
<br />Red chilli sauce
<br />Green chilli sauce
<br />Soya Sauce
<br />Tomato ketchup
<br />
<br />How I made:
<br /><ol><li>Cut all the vegetables except beans into long vertical strands. Beans can be sliced into small pieces</li><li>Since both me and my husband do not like the raw taste of vegetables, I cooked the vegetables (EXCEPT for CAPSICUM).Allow the water to boil. Add a pinch of salt. Add the rest of the veggies and cook for 5 min (Do Not cook it fully)
<br /></li><li>Remove the water from the cooked vegetables using a strainer. Set this aside</li><li>In a wok, Add about 10 cups of water + 1 spoon oil + 1 spoon SALT. Boil it. When the water starts to boil,add the hakka noodles and cook for about 5 min</li><li>Do not over cook the noodles. They will end up tasteless</li><li>When the noodles are PARTIALLY cooked, remove the wok from the stove and thoroughly WASH the noodles with COLD water.Washing noodles with cold water helps it in not becoming sticky</li><li>Use a strainer to remove the water from the noodles and mix a tablespoon of oil with the noodles</li><li>Set the noodles aside</li><li>In a kadaai, add oil and heat</li><li>Add capsicum and the rest of the cooked vegetables and saute. Make sure there is no water left</li><li>Add a tablespoon each of soya sauce, green chilli sauce, red chilli sauce. Add a teaspoon of tomato ketchup and saute along with veg</li><li>Add salt (use discretion)</li><li>Add the cooked hakka noodles and saute</li><li>If the noodles taste less spicy add red chilli sauce to adjust the taste</li></ol>Things to remember:
<br /><ol><li>The noodles taste better without ginger garlic paste</li><li>Add salt while partially cooking the hakka noodles</li><li>Wash the cooked hakka noodles with COLD water and strain the water</li><li>Mix a tablespoon of oil to the cooked hakka noodles</li><li>DO NOT fully cook the vegetables. Half cooked vegetables have a good taste</li><li>Add red chilli sauce to adjust the spicy taste</li><li>Serve HOT :)
<br /></li></ol>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-80477297307556707142011-04-12T22:34:00.007+05:302011-09-04T04:52:48.768+05:30Rava DosaHmmm, its been long since I got this one right. I then took some time to explain the problem to my aunt ( more often than not she has become my saviour these days). She gave me a simple way to make this dish. Trust me,the results were truly amazing. Yes, my Husband was impressed . "It's very Good", he said. Now, isn't that a pretty big compliment? :)
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<br />Ingredients: ( Helps make 5 dosas')
<br />1 cup Rava (Semolina)
<br />3/4 cup Rice flour
<br />3 teaspoons of Maida (All purpose flour)
<br />1/4 Onion
<br />Asafoetida (small pinch of it)
<br />Green chillies - 3
<br />Curry leaves - few
<br />Pepper - few
<br />Cumin seeds
<br />Salt
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<br />How I made :
<br /><ol><li>Add some oil in a wok. When it gets heated add the Cumin seeds and pepper. Allow it to spurt</li><li>Next add Onion and sauté till transparent</li><li>Next add green chillies, curry leaves, asafoetida and Rava</li><li>Roast the rava slightly in the oil ad remove the wok from the stove</li><li>Mix the roasted rava from the previous step with the rice flour , maida and salt</li><li>Add water such that the batter looks like BUTTERMILK</li><li>Heat the tava for about 5 min before making the dosa. When the tava is hot, SPRINKLE the batter on the tava</li><li>Avoid using a spatula for making the dosa. Using a spatula makes the dosa batter clog and hence you will not get a thin dosa</li><li>Roast the dosa on both the sides to make it crisp</li></ol>Things to remember:
<br /><ol><li>Rava dosa needs to be crisp</li><li>Don't add too much Maida. It takes time to roast the dosa</li><li>The batter HAS to be like buttermilk consistency, else the dosa will be soft</li><li>You can also add roasted groundnut and cashews to this dish</li><li>You can also fry few thinly sliced ginger pieces and add it to the batter</li></ol>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com0tag:blogger.com,1999:blog-5221856088965704544.post-17464141700744534762011-03-11T10:25:00.004+05:302011-06-23T09:38:53.972+05:30Simple and easy Mushroom fry recipe<span style="font-size:100%;"><span style="font-family:arial;">Mushroom is not a very favourite veg of mine. However, I do believe in eating a variety of food so that you don't miss out on nutrients supplied by them. With this in mind, I recently bought a packet of mushrooms. Every website I read for a mushroom dish I saw them recommending not to wash mushroom with water since it absorbs water quickly. Instead, they ask it to be cleaned with a wet towel.But looking at the mushrooms in the packet I felt it better to eat clean and slightly less tasty mushrooms rather than unhygienic but tasty ones. So I washed the mushrooms well with water and </span><span style="font-weight: bold;font-family:arial;" >squeezed them out</span><span style="font-family:arial;">.</span><span style="font-family:arial;"> Don't forget to cut the edge of the stems (attached to the ground).The dish that follows is a simple one to make. Trust me I even went ahead and liked it. I was pleasantly surprised.Here's how I made it.<br /><br /><span style="font-style: italic;">Ingredients:<br /></span>Margarine/ Butter, Oil, Onion ( finely chopped) , Tomato (Finely chopped), Garlic ( ginger garlic paste could also be used), pepper powder, turmeric powder, chilli powder, garam masala , salt , cloves , cinnamon, fennel seeds (saunf)- very few, green chillies (optional since chilli powder is being used)<br /><br /><span style="font-style: italic;">How to make?</span><br /></span></span><ul><li><span style="font-size:100%;"><span style="font-family:arial;">Add a mixture of (Margarine/ butter ) and oil in a kadaai and heat </span></span></li><li><span style="font-size:100%;"><span style="font-family:arial;">Add cloves, cinnamon. Once they start to spurt, add the fennel seeds.( only few seeds else it will make the dish sweet)</span></span></li><li><span style="font-size:100%;"><span style="font-family:arial;">Add onion and saute.Add garlic. Saute till the onion turns transparent</span></span></li><li><span style="font-size:100%;"><span style="font-family:arial;">Add the squeezed mushroom and saute for 2 min</span></span></li><li><span style="font-size:100%;"><span style="font-family:arial;">Now add chopped tomato</span></span></li><li><span style="font-size:100%;"><span style="font-family:arial;">Add a pinch of turmeric powder, chilli powder,a little over a pinch of garam masala, pepper powder, salt to taste.Saute for 2 min. Add some water ( Control the amount depending on how thick you want the gravy to be). Use a lid to close the kadaai. Allow it to fry for 3 - 4 min</span></span></li><li><span style="font-size:100%;"><span style="font-family:arial;">Remove the kadaai from the stove and garnish the dish with coriander leaves and fried cashews if u like it</span></span></li></ul><span style="font-size:100%;"><span style="font-family:arial;">You could also add 2-3 drops of lemon juice to bring out the sour taste in the dish.Goes well with chapathi.<br /><br />Simple as I promised :)<br /><span style="font-style: italic;"></span></span></span>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com3tag:blogger.com,1999:blog-5221856088965704544.post-2658449644588509802011-03-02T09:04:00.011+05:302011-09-04T04:44:21.382+05:30My newly found interest in cooking<style type="text/css">p { margin-bottom: 0.21cm; }</style><span style=";font-family:arial;font-size:100%;" ><span style="text-decoration: underline;"><span style="font-weight: bold; font-style: italic;"><span style="font-size:130%;"><span style="color: rgb(204, 204, 255);font-size:100%;" >Disclaimer: The recipes you see in my blog are not my own. I have checked for these at various sites and tried them at home. These posts will also help me in checking for the dish at a later point.</span>
<br /></span></span><span style="font-style: italic;">
<br /></span><span><span style="color: rgb(255, 153, 102); font-weight: bold;">Paneer Butter Masala</span></span><span style="font-style: italic;">
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<br /></span></span><span style="font-weight: bold;">Ingredients: </span></span><p style="margin-bottom: 0cm;font-family:arial;"><span style="font-size:100%;">Butter / Margarine Paneer (slightly big pieces), Tomato (grind / chop finely such that cooks quick), Onions (grind / chop finely such that cooks quick), Chilli powder (Plain chilli powder + Dhania powder), Turmeric powder ( a pinch ), Ginger garlic paste, Cloves, Cashews (optional), Cinnamon, Garam masala powder, 3 - 4 Tsp Yogurt, coriander leaves, Salt, Methi leaves (few)</span></p><span style=";font-family:arial;font-size:100%;" ><span style="font-weight: bold;">
<br />Preparation:</span>
<br /></span> <p style="margin-bottom: 0cm;font-family:arial;"><span style="font-size:100%;">1. Heat oil/butter/margarine, fry the paneer cubes golden brown. Keep this aside</span></p><p style="margin-bottom: 0cm;font-family:arial;"><span style="font-size:100%;">2. Slightly fry the methi leaves. Keep it aside.These will be added at the end of the preparation.Remember too many of these could make the dish bitter in taste.
<br /></span></p> <p style="margin-bottom: 0cm;font-family:arial;"><span style="font-size:100%;">3. Grate 3 cubes of paneer and keep it aside</span></p><p style="margin-bottom: 0cm;font-family:arial;"><span style="font-size:100%;">4. Heat oil and/or [butter/Margarine], add cinnamon and cloves. Fry onions, ginger garlic paste, till the odour goes off the paste </span></p> <p style="margin-bottom: 0cm;font-family:arial;"><span style="font-size:100%;">5. Add tomato and simmer for 5 minutes.<span style="color: rgb(255, 255, 204);"><span>DO NOT ADD WATER</span>.</span> Try to fry these with butter/oil itself
<br /></span></p> <p style="margin-bottom: 0cm;font-family:arial;"><span style="font-size:100%;">6. Add cashews, garam masala powder, salt ( <span style="color: rgb(255, 255, 204);">Add cautiously since butter/Margarine is in use, you don't want the dish get too salty</span>),chilli powder, turmeric powder, extra butter </span></p> <p style="margin-bottom: 0cm;font-family:trebuchet ms;"><span style="font-size:100%;">7. Add yogurt and stir until gravy becomes thick. Add grated paneer and mix well. Then add fried paneer cubes, add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer</span> </p> <p style="margin-bottom: 0cm;font-family:arial;"><span style="font-size:100%;">8. Finally add coriander and fried methi from step 2
<br /></span></p><span style=";font-family:arial;font-size:100%;" >
<br /><span style="font-weight: bold;">Things that I did wrong:
<br />
<br /></span>1. Added too much of grated paneer which thickened my gravy
<br />2. Added very little water at the end. A good half cup should do
<br />3. Did not fry the ginger garlic paste properly in oil, so the odour kind of remained
<br />4. Forgot to add Methi
<br />
<br />While speaking to my aunt I got to know another set of ingredients that could be used in making this dish. That is, use milk instead of curd. And use heavy cream to thicken the curry. This is a good variant of doing this dish too. </span><span style=";font-family:arial;font-size:100%;" >In fact she reminded me that Paneer butter masala is incomplete without the Methi leaves at the end :). Thanks aunty.</span><span style=";font-family:arial;font-size:100%;" > I am going to try this the next time :)
<br />I have already made a quick mention to my husband that this dish is not going to be prepared often. We can't afford to intake this amount of fat into our system at a regular basis :)</span>Lavanyahttp://www.blogger.com/profile/11269098030550549589noreply@blogger.com2