tag:blogger.com,1999:blog-15564424500821670552024-02-20T12:56:55.131-08:00En Samayal Arai Tamil Recipes BlogEn samayal arai blogspot is Tamil Nadu Kitchen special Samayal recipes blog. The special recipes are inippu samayal, sambar samayal, kootu samayal, kuzhambu samayal,rasam samayal, Tamil poriyal, aachi samayal, chettinad samayal, tamil iyer samayal, Tamil iyengar recipes, Tamil upma recipe and tamil saiva samayal with samayal kurippugal.Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-1556442450082167055.post-68624846888354633312016-06-24T06:34:00.000-07:002016-06-24T06:34:22.494-07:00Paal kozhukattai recipein Tamil style<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Paal Kozhukattai is <b>traditional sweet </b>made with coconut
milk and rice flour. chettinad paal kozhukattai recipe in tamil </span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">nadu is vary popular, also called thengai paal
kozhukattai. Earlier people used to soak the rice for few hours and then grind
it in grinder before making dough. But now it is bit easy to make paal
kozhukattai as the ready rice flour is available in the market. Here is the
easy recipe of this tasty traditional sweet which is easy to prepare and tasty
to enjoy!</span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">You can make this in both ways that is with or without
coconut. Adding jaggery gives traditional taste to this sweet.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>Ingredients:</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Rice flour – 4 cups<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Coconut – 2 medium size<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Sugar – 2 cups <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cardamom powder (optional) – ½ tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt – ½ tsp<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;"><span style="color: blue;">Preparations before you start</span></span><span style="font-family: Verdana, sans-serif; line-height: 115%;"><span style="color: blue;">:</span><span style="font-size: 12pt;"><o:p></o:p></span></span></h4>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Add shredded coconut in the grinder to extract coconut
milk from it. You need to take out coconut milk twice. Keep the first extracted
thick coconut milk aside and then again extract thin milk by adding water with
the shredded coconut.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Take a bowl and add rice flour in it. Now add a ½ of
salt in it and make soft dough by using water. be careful while kneading dough
because if the dough is hard, you cannot roll the kozhukattai easily. Even the
dough should not be too sticky otherwise kozhukattai will not get dry and your
recipe will not give correct taste. If the dough gets too sticky then cover it
with piece of cloth to absorb water.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Take a cotton cloth or towel and spread in on the table
or floor. Grease your palms with oil and take little dough on your palm. Now
make very small rolls of dough in desired shape. Let it be very tiny so that it
will be easy to cook them. Set these tiny rice balls to dry in the room
temperature. Generally it takes 2 to 2 ½ hours to dry the balls. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Never dry the balls in sunlight or under the fan as
they may get too hard and will not get cooked easily. Dry them in room
temperature only. Now gather the balls in a plate and you are completely
prepared to make pal kozhukattai.<o:p></o:p></span></div>
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<h4 style="text-align: left;">
<span style="color: blue; font-family: Verdana, sans-serif;"><span style="line-height: 18.4px;">How to make pal kolukattai?</span></span></h4>
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<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Take a thick bottom pan and add thin coconut milk in
it. Take a boil to it. Keep it on low or medium flame and add half of the tiny
rice balls in the coconut milk. Don’t mix it for few minutes and then slowly
stir it using a ladle. After a boil add the remaining balls and boil the milk
for 8 to 10 minutes. Occasionally stir it carefully.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">When the rice balls are completely cooked, add sugar
and salt in the coconut milk and mix it well. Take a boil for few more minutes
till the sugar dissolves completely.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Now you need to boil it to get some thickness to the
milk. It will take around 10 minutes. To avoid burning, you need to stir it
occasionally.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">At last pour thick coconut milk in it and mix it
properly. Take out your paal kozhukattai from the flame and serve it.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">You can add cardamom powder for extra flavor and aroma.
You can also use jaggery instead of sugar if you like the taste of jaggery.
Some people also add almond slices on paal kozhukattai to decorate it.</span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;"> </span></li>
</ul>
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Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com4tag:blogger.com,1999:blog-1556442450082167055.post-84710538624467715552016-03-22T01:35:00.005-07:002016-03-22T01:35:58.077-07:00Hotel saravana bhavan pudina chutney recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; line-height: 15.55pt;">This is Hotel saravana bhavan pudina chutney
recipe, popularly called green chutney. </span><span style="font-family: Verdana, sans-serif; line-height: 15.55pt;"> </span><span style="font-family: Verdana, sans-serif; line-height: 15.55pt;">Pudina
or Mint is a wonderful herb loaded with lots of medicinal properties. The cooling
effect of pudina can cure many health ailments. Adding pudina leaves in daily
meals is not only beneficial for stomach but also it works as natural
appetizer. The mint chutney or pudina chutney is famous in Indian cuisine and
served with vegetarian as well as non vegetarian recipes.</span><span style="font-family: Verdana, sans-serif; line-height: 15.55pt;"> </span><span style="font-family: Verdana, sans-serif; line-height: 15.55pt;">The mouthwatering aroma and taste and aroma
makes it a perfect combination with many snacks items like kebabs, samosa,
pattice, burger, hot dog, French fries, paneer tikka and many more. Here are
two easy and yummy pudina chutney recipes that can be a perfect side dish for your
snacks party.</span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;"><span style="color: blue;"><u>Ingredients for Saravana bhavan mint chutney
recipe</u></span><o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;"><o:p> </o:p></span><span style="font-family: Verdana, sans-serif; line-height: 15.55pt;">2-3 tbsp fresh curd (you can also use cashew
yogurt if it is available with you)</span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">1 cup fresh pudina or mint leaves<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">¾ cup fresh coriander leaves<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">1 small onion finely chopped. <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">A small piece of ginger – finely chopped.<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">2 garlic cloves. (If you don’t like the aroma or
taste of garlic then you can avoid the <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">use of it)<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">Green chili - 1<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">¾ tsp jeera powder (Cumin seeds powder)<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">¾ tsp chaat masala<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">¾ tsp dry mango powder or dry pomegranate powder
for tangy taste<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">Salt <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;"><span style="color: blue;"><u>Saravana bhavan pudina chutney preparation</u></span></span><span style="font-family: Verdana, sans-serif; line-height: 15.55pt;"> </span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">Clean mint leaves and coriander leaves and grind
them in blender along with chopped ginger, garlic, chopped onion and green
chilies. Make a fine paste of the ingredients. Use water to make a paste. Take
a bowl and add curd in it. Whip the curd with the help of spoon or hand
blender. Remove all lumps in curd and make it smooth. Now add cumin seeds
powder, chaat masala, dry mango powder or dry pomegranante powder in the curd.
Add salt as per your requirement. Now add pudina chutney in this curd and mix
well. Serve this hotel style yummy chutney with snacks and kebabs. <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">If you wish prepare South Indian style Pudina
chutney then you need to some different ingredients for that. In south Indian style of pudina chutney, all
the ingredients are initially fried and then grinded into chutney. Try out this
tasty south India style pudina chutney to serve with idli and dosa:<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;"><span style="color: blue;"><u>Saravana bhavan pudina chutney hotel style</u></span><o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">Ingredients:<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">1 cups mint leaves<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">5-6 curry leaves. <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">2 tsp grated coconut<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">3 red chilies<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">Small ball of tamarind<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">½ tbsp jaggery<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">1 tsp peanut oil<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">½ tsp mustard seeds<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">1 tsp urad dal<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">1 tsp toor dal<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">Salt<o:p></o:p></span></div>
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<br /></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;"><b><u>Preparations:</u></b><o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">Take a pan and heat peanut oil in it on low
flame. Add mustard seeds and allow it to splutter. Now it’s time to add curry
leaves in the oil. When the curry leaves are thoroughly fried, add toor dal,
urad dal and red chilies in the oil and fry all the ingredients properly till
they change their color. <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">Now add clean mint leaves in the pan along with
salt. Salt will help the mint leaves to preserve its color. When mint leaves
become soft and juicy, remove the pan from the heat after 3 to 4 minutes.<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">When the mixture is bit cool, add tamarind ball,
grated coconut and jaggery in the pan. Keep all the ingredients aside to cool
down completely. Now grind all the ingredients together in the blender to make
a fine paste. Your tasty chutney is ready to serve with idly or dosa. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.55pt; margin-bottom: 6.0pt; margin-left: 24.0pt; margin-right: 0in; margin-top: 0in;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Verdana, sans-serif;">It is necessary to add jaggery in the chutney as
it can balance the tangy taste of tamarind. For more spicy taste you can add
more chilies in the chutney. Those who like taste and aroma of garlic can add
one or two cloves of garlic in the chutney.<o:p></o:p></span></div>
<br />
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Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-77877026555993708882016-03-03T00:43:00.002-08:002016-03-03T00:51:05.758-08:00Poondu kuzhambu Tamil style / Poondu puli kulambu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Poondu kuzhambu tamil style the Garlic Kuzhambu or poondu
puli kulambu very popular. It is another famous dish that goes well with hot
rice. The recipe is bit spicy and loved by everyone in the south India especially in Tamil nadu.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc72GyUKDnEz6LQNvWUjVyMrL5YY3ChuYWNDpwHbms8nPgIMcY2NGSFnHgnh4xuJUi3MkunDD1ZPfpL6PLchyphenhyphentemtThvwk_dvJNIcoGqPVBnRmDW1EGI3LDSA2ZoPzrWGfcvjDZYT4DFI/s1600/file000735336682%255B2%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc72GyUKDnEz6LQNvWUjVyMrL5YY3ChuYWNDpwHbms8nPgIMcY2NGSFnHgnh4xuJUi3MkunDD1ZPfpL6PLchyphenhyphentemtThvwk_dvJNIcoGqPVBnRmDW1EGI3LDSA2ZoPzrWGfcvjDZYT4DFI/s320/file000735336682%255B2%255D.jpg" width="320" /></a></div>
<br /></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><b><span style="color: blue;">Tamil nadu poondu kulambu masala ingredients:</span></b><o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tbsp sesame oil<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">2 methi seeds<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">½ tsp jeera<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tbsp black pepper<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">5 garlic cloves<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Few curry leaves<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 small chopped onion<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tomato – chopped<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tbsp sambar powder<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">3 tsp grated coconut. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>Poondu kuzhambu recipe ingredients</b><o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Small ball of tamarind<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">2 tbsp sesame oil<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">½ tsp urad dal<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Few mustard seeds<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 full pod of peeled garlic<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 small onion –finely chopped. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Handful of curry leaves<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt - as per taste. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Hing a pinch<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">½ tsp turmeric<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">½ tsp coriander powder<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tbsp jaggery<o:p></o:p></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><b><span style="color: blue;">How to prepare Poondu kuzhambu </span></b><o:p></o:p></span></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Take a heavy bottom pan and heat sesame oil in it. Add
fenugreek seeds in oil and fry well. Add jeera and black pepper and allow it to
splutter.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Now add garlic cloves in oil and fry well. Add curry
leaves and finely chopped onions in it. When the onions will become softer add
chopped tomatoes and fry again for couple of minutes.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">When the tomatoes are pulpy add sambar powder and
grated coconut oil. Remove the pan from heat.</span><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">
</span><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Now grind this masala in fine paste by using sufficient amount of water.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Soak tamarind in water for ten minutes. Squeeze and get
the tamarind juice. Heat oil in pan and add mustard seeds and urad dal in
it.</span><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;"> </span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Now add who full pods of garlic in it. Fry well for few
minutes. Add curry leaves in pan for fantastic taste and aroma. Add onions and
fry well.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Now it is time to add tamarind juice and salt along
with coriander powder. Now add ground masala and mix well.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Reduce the flame and cook the gravy for half an hour.
Stir the gravy after every 10-12 minutes. Add jaggery power and boil it for 5
minutes.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Remove from heat and garnish with chopped coriander
leaves. Poondu kuzhambu is ready to taste. Serve hot with rice.</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="line-height: 18.4px;"><a href="http://ensamayalaraiblog.blogspot.in/2012/09/recipe-of-poondu-chutney-in-tamil-nadu.html">Poondu chutney</a></span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><a href="http://ensamayalaraiblog.blogspot.com/2014/02/vetrilai-recipes-vetrilai-poondu-rice.html">Poondu Rice</a></span></div>
<br /></div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-20439891364377231942016-03-02T23:21:00.001-08:002016-03-02T23:21:43.431-08:00Sundakkai vathal kuzhambu with coconut Tamil recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>Sundakkai vathal kuzhambu</b> recipe in tamil food is very
famous and tasty side dish gravy with rice. This can be prepared with or
without coconut. The sudakkai plant is loaded with high medicinal properties
and used in many ayurvedic medicines. The consumption of this is beneficial for digestive system and can remove
all types of stomach infections. Sundakkai health benefits are more. Here is
the tasty recipe of sundakkai vathal kuzhambu<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b><span style="color: blue;">Ingredients needed for Sundakkai vathal kuzhambu</span></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Fresh or dry Sundakkai – ½ cup<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Tamarind 1 small ball<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Small onions – 15 to 20<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Garlic - 4-5<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Sambar powder or kulambu milagai thool – 4 tbsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Water – 5 cups<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Coconut paste – 4tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Jaggery powder – 2 tsp (optional)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt – as required<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><u>For tempering:</u><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Oil – 5 tbsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Mustard seeds – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cumin seeds or jeera – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Chana dal – 1 ½ tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Fenugreek seeds – ½ tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Dry red chili – 3-4 <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">10-12 curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Hing powder – ½ tsp<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b><span style="color: blue;">Sundakkai vathal kuzhambu Preparation: </span></b><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Soak tamarind in hot water for half an hour. Then add
some more water and</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">squeeze tamarind pulp and keep it aside.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Remove garlic covering and keep aside. Chop small
onions and your basic preparation is done.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Take a thick bottom pan and add 5 tbsp of sesame oil in
it. When the oil is hot add sudakkai in it and fry well.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">When the sundakkai will become brown, remove it from
heat.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">In a pan heat oil and add mustard seeds to tamper.</span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Add fenugreek seeds and fry on medium flame.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">When the fenugreek seeds will turn brown, add jeera,
chana dal, dry red chili, hing and curry leaves. Fry all the ingredients well.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Now it is time to add onion and peeled garlic in the
pan. Fry for few more minutes and add sambar powder or kulumbu podi in it.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Mix all ingredients well. Add tamarind pulp in the pan
and take a boil for few minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">When the oil will start separating and the gravy will
become little thicker, add ground coconut and sundakkai vathal in it.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Boil the gravy for 5 minutes more on low flame. In the
end add jaggery powder in the gravy and remove from the heat.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Garnish with chopped coriander leaves and serve hot
with rice. </span></li>
</ul>
<br />
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-83720777624269084812016-01-22T01:18:00.002-08:002016-01-22T01:18:57.417-08:00Saravana bhavan vada curry recipe Tamil style<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Saravana bhavan vada curry recipe<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">This is saravana bhavan vada curry recipe Tamil style. Vada curry
is very delicious dish with dosas and appams. You can also try it out with
poori and chapatti also. Here is the easy recipe of tasty Sarvana Bhavan
Vada-curry recipe:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Saravana bhavan vada curry Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Chana dal: 1 cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Red chili: 7-8<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Onions: 4<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Tomatoes: 5<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ginger garlic paste: 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Red chili powder: 3 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Coriander powder: 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Turmeric: ¼ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Coriander leaves finely chopped: small bowl<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Mint leaves: 10 to 15<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Curry leaves: 8 to 10<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">For tempering:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Oil: 3 tablespoon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cinnamon: 2 pieces<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cardamom: 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cloves: 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Bay leaf: 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Jeera: 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><u>Saravana bhavan vada curry recipe Preparation</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Wash and soak channa dal for 3 to 4 hours. In mixer
grind green chilies along with fennel and salt.
Add channa dal in mixer and grind a coarse mixture. Be careful that you
don’t grind a smooth paste of chana dal. Now add some fresh curry leaves in the
mixture. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Take idli cooker and apply oil on idli plates. Put the
ground mixture of chana dal on the plate and make a hole in the centre. Give
steam to the idli pot for nearly 10 minutes. When the vadas are cool enough,
break them with hands. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Take a pan and heat oil in it. Add all the items of
tampering in the oil. Fry well. </span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Add chopped onion in pan and fry properly. When
the onion turns golden brown in color add ginger garlic paste and fry again. If
you wish to make the curry spicier then add 2-3 green chilies. Now it is time to add tomatoes and other
masalas like red chili powder, coriander powder and turmeric powder. Add salt
as per your taste. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Mix well and fry for few minutes. Add 4 cups water in
the pot and mix all the ingredients properly. When the mixture will start
boiling, add broken dal vadas and again boil for 10 minutes more. When the gravy becomes thicker and oil is
separated from curry, garnish it with chopped coriander leaves and mint leaves.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Mint leaves give extra flavor to the curry. You can use
leftover masala vadas for this curry. Serve Saravana bhavan vada curry recipe hot
with dosa or set dosa.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><a href="http://ensamayalaraiblog.blogspot.in/2012/01/saravana-bhavan-samayal-pongal-recipe.html">Saravana bhavan pongal recipe<o:p></o:p></a></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><a href="http://ensamayalaraiblog.blogspot.in/2012/01/saravana-bhavan-tomato-chutney-recipe.html">Saravana bhavan recipes chutneys</a><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><a href="http://ensamayalaraiblog.blogspot.in/2012/01/saravana-bhavan-kurma-recipe-parotta.html">Saravana bhavan parotta kurma recipe</a><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-22830978295337773782015-12-16T05:12:00.005-08:002015-12-16T05:12:58.859-08:00Saravana bhavan idli sambar recipe in tamil style<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 115%;"><b>Saravana bhavan idli sambar recipe</b> in </span><span style="line-height: 18.4px;">Tamil</span><span style="font-size: 12pt; line-height: 115%;"> style. Hot
Idlis or Dosas are tastier if served with yummy sambar! Once you taste taste hotel
saravana bhavan sambar recipe in </span><span style="line-height: 18.4px;">Tamil</span><span style="font-size: 12pt; line-height: 115%;"> nadu, you never forget the taste. Here
is saravana bhavan mini idli sambar recipe in tamil style. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 115%;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><u>Ingredients needed:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Dal:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 cup Tur Dal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">3 cups water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Vegetables to be added:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">3 Drumsticks<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">2 medium onions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">15-20 sambar onions <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">2 tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt as per taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Turmeric as needed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>Traditional sraravanabavan sambar recipe </b> sambar podi preparation<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">4 tsp sesame oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">4 tsp coriander seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tsp cumin seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">10 fenugreek seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">10 black pepper seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">4 tsp chana dal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">2 tsp urad dal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">One small bowl curry leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">5-6 dry red chilies<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">½ tsp hing (asafetida)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">5 tsp coconut<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">3 tsp jaggery<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Tamarind juice 5tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><u>For seasoning:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">2 tsp sesame oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tsp mustard seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 small bowl curry leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tsp red chili powder<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><u>Extra ingredients:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt, coriander leaves (cleaned and chopped), ghee.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Saravana bhavan tiffin sambar recipe dal <o:p></o:p></span><span style="font-family: Verdana, sans-serif;"><span style="line-height: 18.4px;">preparation</span></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Wash toor dal thoroughly and soak it in water for few
minutes. Cook dal in pressure cooker by taking 6-7 whistles. Remove from heat
and keep aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Method for vegetables:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Make pieces of drumsticks, dice onions, clean and cut
small onions and tomatoes. Put all vegetables in cooker along with water, salt
and turmeric. Cook the vegetables by taking 4 whistles. Remove it from heat and
keep aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 18.4px;">Saravana bhavan style idli sambar<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Heat</span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">
sesame oil in pan and add coriander seeds, cumin seeds, black pepper, fenugreek
seeds, chana dal and urad dal in it. Fry all the ingredients for couple of minutes.
Now add curry leaves, dry red chilies, hing, coconut, jaggery and tamarind in
pan. Fry for 1 minute and remove it from heat. nce the mixture is cool, add ½
cup water in it and grind it into coarse paste.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><u>Method for preparing sambar:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Add sambar masala in heavy bottom pan along with 2 cups
of water. Take a boil to entire mixture on medium flame. When the mixture will starts
boiling add cooked vegetables along with the water. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Add salt and boil it for few more minutes. Now it is time
to add cooked dal in the pan. Mix dal with all the ingredients properly and
boil it for 3-4 minutes more.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><u>For seasoning:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Heat sesame oil in fry pan and add mustard seeds in it
and add curry leaves and remove it from heat. Now add red chili powder and pour
it on sambar immediately. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Add chopped coriander leaves and 1-2 tablespoon of pure
ghee on the sambar. Serve with soft idlis or dosa!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br /></div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-70959876135339693792015-12-05T23:06:00.000-08:002015-12-05T23:07:09.769-08:00Saravana Bhavan Poori kurma Tamil recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>Saravana Bhavan Poori kurma</b> is one of the most
<b>delicious recipes </b>of Tamilnadu. Some preparations are needful for this yummy
recipe. Here is the easy recipe to make this tasty kurma.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Saravana bhavan poori masala or saravana bhavan poori
kilangu is another delicious recipe. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">To make kurma you need to do lot of preparations. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><u>Saravana Bhavan Poori kurma Ingredients:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">For white paste:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">3-4 cashew nuts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Little amount of water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">½ tsp poppy seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">2 tablespoon grated coconut. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Vegetables:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ cup chopped beans<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ cup chopped potato<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ cup chopped carrots<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ cup green peas<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ cup chopped chayote<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ tsp turmeric<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">½ cup water.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><u>Masala ingredients:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Bay leaf <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1-2 cardamom<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">2 cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Small piece of cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 green chilly (slit) <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><b> </b><u><b>Masala powders</b>:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">½ tsp red chili powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ tsp turmeric powder <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tsp coriander powder<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Other ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Ghee<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 medium sized finely chopped onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 tsp ginger garlic paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">2 medium size finely chopped tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">2 spoon curd<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ cup milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">½ tsp garam masala powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 small bowl finely chopped coriander leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>Saravana Bhavan Poori kurma recipe Preparation: </b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Take all the ingredients of white paste and grind it in
mixer to make fine paste. Keep the paste aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Now cook chopped vegetables in water. While cooking,
add salt and turmeric powder in it. When the vegetables are cooked, remove them
from water and keep aside. If you are cooking vegetables in pressure cooker
then 1 or 2 whistles are enough for it.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Take a heavy bottom pan and add oil and ghee in it. Now
add all masala ingredients in oil and fry for few seconds.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Now add finely chopped onions and fry well till the onions
turn golden in color. Now it is time to add chopped tomatoes and ginger garlic
paste in the pan.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Fry all the ingredients for 5 minutes. When the oil
will start separating from the ingredients, add cooked vegetables in it. Mix
well. Add all spice powders and salt. Mix and cook well.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Now add white paste, garam masala and beaten curd in
the mixture. Boil it for around 2-3 minutes. It is time to add hot milk in the
kurma, take a boil and remove the pan from flame.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 115%;">Your delicious Sarvana bhavan kurma is ready to enjoy. Garnish
with chopped coriander leaves and serve with roti, puri and parotta.</span></li>
</ul>
<br /></div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-10419161353263874992015-11-25T05:21:00.003-08:002015-11-25T05:21:39.164-08:00Saravana bhavan breakfast recipes vegetable dosa and onion rava dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Saravana bhavan breakfast recipes are so delicious; I
love saravana bhavan vegetable dosa recipe and saravana bhavan onion rava dosa
recipe. Here is the ingredients and preparation Tamil style methods.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b><u>1. Saravana bhavan vegetable dosa recipe </u></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ingredients needed for Saravana bhavan vegetable dosa
recipe <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ready or homemade dosa batter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Chopped onion 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Vegetables like green peas, carrot, beans, tomato etc.
you can add other vegetables as per your choice. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Green chilies: 5-6<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Coriander leaves: 1 small bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18.4px;"><b>Saravana bhavan breakfast recipes </b></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>Preparation</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Clean and cut all the vegetables and make small pieces.
Heat water in bowl and half boil the vegetables. Boiling the vegetables will
make them easy to cook with dosa. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Now add these vegetables and onion (fried) in dosa batter. Add salt as
per requirement and mix well. Now add finely chopped green chilies and
coriander leaves in the batter. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Mix the batter properly. Heat dosa tawa and spread oil
on tawa. Make dosa like regular dosa, spread oil from all sides. Cook dosa from
both sides. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Serve this vegetable dosa with sambar, coconut chutney
or tomato chutney. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b><u>2. Saravana bhavan onion rava dosa recipe</u></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ingredients needed for Saravana bhavan onion rava dosa
recipe<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 cup roasted rava<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 cup rice flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">4 tbsp maida<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">2 finely chopped green chilies. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">2 medium size onions finely chopped. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Finely chopped curry leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 inch ginger finely grated. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Water or buttermilk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Black pepper powder powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Coriander leaves- finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt,Oil as per need<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">For tampering:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Oil, mustard seeds, cumin seeds.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18.4px;"><b>Saravana bhavan breakfast recipes </b></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>Preparation:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Take a big mixing bowl and add rava, rice flour, maida,
green chilies, ginger, coriander leaves, chopped onion, black pepper
powder and salt in it. Mix all the
ingredients. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Heat oil in pan and add mustard seeds, cumin seeds,
curry leaves in it. Now add this mixture in bowl along with other ingredients.
Add water or buttermilk to make a thin batter. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Be careful about the lumps in the batter. The batter
should be thin enough. If it is very thin then you can add rice flour to make
it bit thicker. Cover and keep the batter aside for half an hour. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Heat dosa tawa and spread oil on it with help of slice
of onion or with piece of cloth. Pour dosa batter on tawa from edges towards
the center. Spread oil from all the sides. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">When the dosa becomes golden in color, change the side
and cook from other side. When it is done from both sides, remove from the
tawa. Serve hot with sambar and coconut chutney.<o:p></o:p></span></div>
<br />
<h1 style="background: white; vertical-align: baseline;">
<span style="background: #FFFFEE; color: #222222; font-family: "Verdana","sans-serif"; font-size: 12.0pt; font-weight: normal; line-height: 115%; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;"><o:p> </o:p></span></h1>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com1tag:blogger.com,1999:blog-1556442450082167055.post-49471798571349069592015-11-14T21:59:00.002-08:002015-11-14T21:59:46.112-08:00Tamil nadu village samayal Tamil samayal mutton kulambu<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">This is tamil nadu village samayal </span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Tamil samayal mutton kulambu. I learned this
recipe from my grandma who is residing at a village near Coimbatore. tamil nadu
village recipes are famous for its spicy yummy tastes. Here is the easy recipe
for Tamil samayal mutton kulambu</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18.4px;"><b>Tamil</b></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b> nadu village samayal mutton kuzhambu Ingredients:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Mutton: 1 kg pieces<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Oil: 5-6 tablespoon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Sambar onions: 30-35 Sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Green chilly: 4 (vertically slit)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Curry leaves: 1 small bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ginger paste: 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Garlic paste: 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Tomatoes: 5 –finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Turmeric powder: 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Coriander leaves – finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt, and Water<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18.4px;"><b>Tamil</b></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b> nadu village samayal masala:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cinnamon: 2 inch stick<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cardamom: 4 numbers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cloves: 5-6<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Fennel seeds: 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>For dry masala powder:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Dry red chili: 10-15. Take more chilies if you like
spicy taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Coriander seeds: 7-8 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cinnamon: one small piece of stick<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Fennel seeds: 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Whole peppercorns: 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cumin seeds: 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cardamom podes: 7-8<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Star Anise: 2<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">For coconut masala: <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Coconut: 2 cups<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Fennel seeds: 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b>Tamil nadu village samayal Preparation: </b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">First make fine coconut paste by grinding coconut and
fennel seeds. Use some water to make a paste. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Keep this paste aside. Take a heavy bottom pan and dry
roast the ingredients under dry masala and then grind them in fine powder. Keep
this powder aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Now add oil in pressure pan or pressure cooker and add
whole spices mentioned under masala and fry them for few minutes. Now add
finely sliced sambar onions and green chilies in the oil. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Fry all the ingredients well. Now add curry leaves and
fry properly until the sambar onions turn golden brown in color. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Add ginger and garlic paste in fry well for 2-3
minutes. Now it is time to add salt and turmeric. Mix all the ingredients
properly. </span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Add finely chopped tomatoes and fry till the tomatoes are mashed
properly. Now add dry spice masala and fry again. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Now you have to add finely cleaned mutton pieces in the
pan along with some water. Put lid on pressure cooker and take 5-6 whistles on
medium flame. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">After cooling open the pressure cooker and add coconut
masala paste in the curry. Keep the gas flame low. Add more water if necessary. Mix the curry
properly. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cover the pan and let it boil for half an hour. You can
see oil is separated from the curry. Add chopped coriander leaves and mix well.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Your spicy and tasty mutton curry is ready to serve.
Garnish your mutton curry with onion rings and lemon slice. You can enjoy this curry with biryani or
chapatti or rice or roti as a perfect sidedish.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-19529776194648177392015-11-08T23:56:00.000-08:002015-11-08T23:56:13.009-08:00Tamil diwali sweets recipes badusha recipe 2015 preparation<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">This is Tamil diwali sweets recipes badusha recipe 2015
preparation. Indian diwali sweets preparation is special on festival day. But nowadays
we can get </span><span style="background: white; font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">diwali
sweets<span class="apple-converted-space"><span style="color: #660099;"> </span></span>online,</span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;"> but home made
sweet preparation is always special. Badusha is one of the famous Deepawali
sweets, which many ladies find difficult to prepare. Here is detail recipe of
the soft and yummy sweet Badusha for upcoming deepawali festival:</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: blue;"><u><span style="font-size: 12pt; line-height: 115%;">Badusha </span><span style="line-height: 18.4px;">Tamil</span></u></span></b><span style="font-size: 12pt; line-height: 115%;"><b><span style="color: blue;"><u> recipe ingredients</u></span></b><o:p></o:p></span></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Maida: 4 cups<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Baking soda: ½ tablespoon<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Mixture of Ghee and oil ½ cups<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Curd: 4 tablespoon<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Water: for making dough<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Oil or ghee for frying<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Almond, cashew and pista for garnishing.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">For Sugar Syrup:<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Water: 1 cup<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Sugar: 2 cup<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Lemon juice: ½ cup<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Little amount of saffron.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b><u><span style="color: blue;">How to prepare badusha Tamil recipe </span></u></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Take a bowl and add mixture of ghee and oil, baking
soda and curd in it. Now mix this mixture well and keep on beating it for 10 to
15 minutes. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">When all the ingredients are mixed well, add maida in
the bowl. Now mix the entire mixture using your fingers. Add sufficient amount
of water in the mixture to make soft dough. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Be sure that your dough is not sticky at all and it
does not contain any cracks. Avoid making the hard dough as the Badushas made
with it will not become soft even. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Now cover the dough and keep it aside for 10 to 15
minutes. When the dough is kept for setting, you can prepare sugar syrup. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Add sugar and water and take a boil until the syrup
gives one string consistency. Add drops of lemon juice and saffron strands in
syrup and take away from the flame. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Make equal size balls of the dough. Take ball in your
hand and make it flat by pressing it in palms. Now press the Badusha little
deeper in the centre. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Repeat the same process for rest of the dough. Heat oil
or ghee in the pan and fry all the badushas. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">While frying, use low or medium flame only. Fry slowly
until the badushas change their color in golden brown. Frying badushas on high
flame will keep them uncooked from inside. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Dip the fried badushas in warm sugar syrup. Keep them
for few minutes and then take them out and keep in plate. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Now it is time to decorate your badushas. Spread finely
chopped dry fruits on the ready badushas. Your tasty Badushas are ready to
enjoy!<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">For </span><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Arial;">diwali sweets<span class="apple-converted-space"><u> </u></span>recipes in <b>tamil video</b></span><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b> in you tube.</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><b><u>Some important tips:</u></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Don’t use more amount of baking soda while making the
dough. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Use Vanaspati ghee to make dough for better texture. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Make sure that the dough is not cracked otherwise the
Badushas will also get cracked while frying. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Adding cardamom powder in sugar syrup will give
additional taste to the badushas. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">You can store badushas for 4-5 days at room
temperature.<o:p></o:p></span></div>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com1tag:blogger.com,1999:blog-1556442450082167055.post-7742503184862174362015-09-30T06:17:00.000-07:002015-09-30T06:17:06.567-07:00Saravana Bhavan masala milk recipe Tamil Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is <b>Saravana
bhavan masala milk recipe</b> preparation at home. Hot masala milk recipe Tamil style
is the most preferred drink in southern part of India. The masala milk served
by Sarvana Bhaven is known for its delicious taste and mouthwatering aroma.
Here is the easy recipe to make the masala milk that is served in Saravana
Bhavan. This is medicinally important to cure cold, cough, throat infection and
fever.</span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";"><b><u><span style="color: blue;">Ingredients
needed to prepare Saravana bhavan masala milk recipe</span></u></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Milk – 4
cups (or as needed. Use the other ingredients in the given proportion)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Sugar: 2
teaspoons<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Crystals or
palm sugar: 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Pepper
powder: ½ tsp (many people prefer to add pepper powder for taste)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Cloves: 4<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Dry ginger
powder a pinch<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Cinnamon
sticks: 1 inch<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Almonds:
8-9<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Pistachios:
10 to 12<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Cardamom
powder: ¼ tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Saffron
sticks: 6 to 7<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">Before
starting the recipe it is better to do all the preparations in advance. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Soak
saffron stick is 2-3 tsp of warm milk. Steep badam and pista in water for 10 to
15 minutes, after removing from water peel out the outer skin of both the nuts
and make a coarse paste of both. You can even chop badam and pista finely and
keep it aside. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b><u><span style="color: blue;">Saravana
bhavan masala milk recipe Preparation method</span></u></b><o:p></o:p></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Take 4 cups
milk in a pan and take a boil. After first boil add cinnamon pieces, dryginger
powder, cloves and cardamom powder in milk. Now boil the milk to make it bit
thicker. Boiling milk will mix the ingredients properly in the milk and it will
get aroma of the spices. Now remove cinnamon and cloves from the milk.</span></li>
<li><span style="font-family: Verdana, sans-serif;">When the
milk is still boiling add pepper powder (optional) sugar, crystals of palm
sugar, paste of nuts or finely chopped nuts and the saffron mixed milk.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Stir and
mix the ingredients properly. Now boil the milk for 4 to 5 minutes and take out
from the heat. Your yummy masala milk is ready with fresh and mouth watering
aroma.</span></li>
<li><span style="font-family: Verdana, sans-serif;">This milk
is served hot. You can add chopped badam and pasta to garnish milk. Spices like
cinnamon and clove give special aroma to the milk so it is must to use them
when the milk starts boiling.</span></li>
<li><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">If the Crystals of palm sugar are not
available then you can use only sugar and it will not bring much difference in
the taste. Saravana bhavan masala milk recipe is ready to taste.</span></li>
</ul>
<br />
<br />
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<span style="font-family: "Verdana","sans-serif";">Other Saravana
bhavan recipe – <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: blue;"><a href="http://ensamayalaraiblog.blogspot.in/2012/08/saravana-bhavan-rava-kesari-recipe.html"><span style="font-family: Verdana, sans-serif;"><b>Saravana bhavan Rava Kesari Recipe</b></span></a></span></div>
<h3 style="background: white; margin-top: 0in;">
<span style="color: blue;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://ensamayalaraiblog.blogspot.in/2012/06/saravana-bhavan-coconut-chutney-recipe.html">Saravana Bhavan Coconut Chutney</a></span></span></h3>
<h3 style="background: white; margin-top: 0in;">
<a href="http://ensamayalaraiblog.blogspot.in/2012/01/saravana-bhavan-samayal-pongal-recipe.html"><span style="font-family: Verdana, sans-serif; font-size: small;">Saravana Bhavan Coconut Chutney</span></a></h3>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com2tag:blogger.com,1999:blog-1556442450082167055.post-52147686457215578092015-07-31T06:27:00.001-07:002015-07-31T06:27:29.001-07:00Saravana bhavan cauliflower kurma Tamil recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Verdana","sans-serif";">This is saravana
bhavan cauliflower kurma Tamil recipe. This is one of the famous south Indian recipes loved
by the people of all age. The recipe is very easy to cook and yummy to enjoy
with chapatti or puri. You can prepare saravana bhavan vegetable korma recipe
in the same method by using other vegetables like carrot and beans.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";"><b><u>Ingredients
for cauliflower kurma saravana bhavan style</u></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Cauliflower:
1 medium size<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Green peas:
1 small bowl<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Onion: 1
medium<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Tomatoes: 2
medium<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Turmeric
powder: ¼ teaspoon<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Oil and
salt as per requirement.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";">For masala:<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Coconut: 1
small bowl<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Cashew: 4
to 5<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Onion: 1
medium size chopped<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Peanuts: 1
tablespoon. (if peanuts are not available then you can use fried gram also)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Garlic: 4-5
pods<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Cardamom: 1<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Cinnamon:
small piece<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Cloves: 1
or 2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Green
chilies and red chilies: 3 each<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Coriander
seeds: 1 table spoon<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;"><u>How to make
Saravana bhavan cauliflower kurma?</u></span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Cut onion
into thin slices and chop tomatoes, keep the both aside.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Make a fine
paste of all the ingredients mentioned in masala column and keep it aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Take out
the flowers of cauliflowers in medium size and keep it in salt water for a
while. Afterwards boil these flowers along with peas for half an hour by adding
salt and turmeric powder in the water. Remove the vessel from the heat when
vegetables are half cooked. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">In a pan
heat some oil and fry onion until they become golden brown in color. Now add
finely chopped tomatoes and salt in the pan. Fry well till the tomatoes turn
soft and leave oil from the sides. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Add the
masala paste in the pan and start frying it along with onions and tomatoes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Slowly the
masala will leave oil from the sides and the raw smell will go off. Now it is
time to add cauliflower and peas in the pan. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Fry all the
ingredients for a couple of minutes. Add water as per your requirement and
cover the pan. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Allow the kurma
to boil for five minutes so that the vegetables will get cooked properly and
the yummy aroma will spread around<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">After five
minutes remove it from heat and your tasty cauliflower peas kurma is ready to
eat. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Garnish it
with fresh coriander leaves and sliced onion rings. Serve hot with chapatti or
poori. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">saravana
bhavan cauliflower kurma is ready to taste. The kurma also goes best as a side
dish along with dal and rice.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Also try this </span><a href="http://ensamayalaraiblog.blogspot.in/2012/01/saravana-bhavan-kurma-recipe-parotta.html" style="font-family: Verdana, sans-serif;">Saravanabhavan parotta kurma recipe</a></div>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com1tag:blogger.com,1999:blog-1556442450082167055.post-76740907814700697162015-05-26T05:46:00.000-07:002015-05-26T05:46:26.131-07:00Thengai chutney Tamil nadu style<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;"><u>Thengai
chutney </u></span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">This is Thengai
chutney tamil nadu style. Coconut chutney is prepared and appreciated in all
parts of the India. Especially in south India coconut chutney is consumed
almost daily at breakfast, lunch and dinner also. Coconut chutney goes will
with Idli, Dosa, vada and upma. Here is the tasty recipe for coconut chutney. Thengai
chutney recipe kerala style recipe and Tamil nadu varies slightly in its
preparation. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;"><u>Tamil Thengai
chutney recipe ingredients</u></span></b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">1 bowl
grated coconut<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">¼ bowl
cleaned and chopped coriander leaves<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">2-3
tablespoon chana dal (dry roast it and use it)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">2-3 green
chillies (cut into 2-3 pieces)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Curry
leaves 8 to 10<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Salt as per
taste.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">For Tempering:<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">1 spoon oil<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">½ spoon
mustard seeds <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">½ spoon
urad dal (use split dal)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Little
amount of asafetida<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">2 dry red
chilies (break into pieces)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;">Tamil Thengai
chutney recipe Preparation</span></b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Take a
blender and put grated coconut, chopped coriander, roasted chana dal, green
chilly pieces, 4-5 curry leaves, salt in it. Add little amount of water in it. Grind
the ingredients to make chutney. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Take out
the chutney in a bowl. Take a small pan and heat oil in it. Put mustard seed
and urad dal in it. When the mustard seeds will start crackling add asafetida,
remaining curry leaves and red chilly pieces in oil. Fry for some time and then
pour it on coconut chutney in a bowl. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Mix well
and serve with yummy recipes. For preservation keep the chutney in refrigerator.
It will take 10 to 15 minutes for the preparing this yummy chutney.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Many people
add a piece of ginger in chutney for taste. To add little more taste to the
coconut chutney a spoon of curd and tamarind paste is used while grinding chutney.
If tamarind is not available then you can use lemon juice also. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">At many
places coconut chutney is made by using red chilies instead of green chilies.
It gives different color and taste to the chutney. When the remaining recipe is
the same, add red chili pieces instead of green chilies. Add 3-4 garlic cloves,
small piece of ginger and tamarind while grinding chutney. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">In kerala
red chilies are used to make coconut chutney. While grinding 1 tablespoon of
sambar onion is used in chutney. They use coconut oil for tempering.<o:p></o:p></span></div>
<br />
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<br /></div>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-57068816348884696672015-05-11T00:06:00.001-07:002015-05-11T00:06:24.443-07:00Tamil samayal vatha kuzhambu tamil Brahmin preparation <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">This is <b>tamil samayal vatha kuzhambu </b>tamil Brahmin preparation.
There are vatieties of tamil brahmin samayal recipes but Vatha Kuzhambu is
famous traditional recipe loved by old and new generation people. Here is the
recipe to make tasty vatha kuzhambu easily. It takes only half an hour to cook
this tasty curry. Vatha Kuzhambu recipe is unique in Tamil nadu brahmin samayal.
<o:p></o:p></span></div>
<div class="MsoNormal">
<b style="font-family: Verdana, sans-serif;"><span style="color: blue;">S<a href="http://karakuzhambukathirikaivathakulamb.blogspot.com/2011/12/saravana-bhavan-kara-kuzhambu-recipe.html">aravana bhavan vatha kuzhambu</a></span></b><span style="font-family: Verdana, sans-serif;"> recipe is popularly called
tamil kara kulambu recipe.</span></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Tamil</b></span><span style="font-family: Verdana, sans-serif;"><b> vatha kulambu ingredients needed</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Sundakka and Manathakkali Vathal - ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Tamarind: small ball<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Small onions (shallots): 2 cups (around 25-30 numbers)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Garlic: ½ cup (around 20 numbers)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Sambar powder: 5 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Jiggery: very little quantity<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">For seasoning:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Sesame oil: ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Mustard: 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Fenugreek seeds: ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Cumin seeds: ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Chana dal: 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Dry red chilies: 2-3<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Curry leaves: 10-12<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Asafetida powder: ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>How to prepare brahmin vatha kulambu in tamil style</b><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Take out the outer layer of small onions and garlic and
keep it ready. Immerse tamarind ball in hot water and keep it aside for 10
minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">After ten minutes, squeeze tamarind to get tamarind
water. Take a pan and heat oil in it. Fry sundakka and Manathakkali vathal for
a couple of minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take heavy bottom pan and heat ½ cup sesame oil in it.
Now add mustard seeds, chana dal, jeera, dry red chilies, fenugreek, asafetida
powder and curry leaves in it. Fry well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Reduce the flame and add sambar powder in the pan. Fry it
well along with other ingredients for 2-3 minutes; slowly it will change the
color.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now it is time to add small onions and garlic in the pan.
Fry them on low flame for nearly 5 to 10 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">When the small onions and garlic will get cooked, add tamarind
water in a pan. Add curry leaves. Stir well. Now add salt as per your taste and
again stir will.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Allow the curry to boil properly for 6-8 minutes on
medium flame. When you can see the oil on the surface of the curry, add fried
sundakka vathal in curry along with a small piece of jiggery.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Boil the curry for 5 minutes more. Remove it from flame
and decorate with chopped coriander leave. Serve hot with rice. Many people
prefer it with curd rice.</span></li>
<li><span style="font-family: Verdana, sans-serif;">If you wish to have tangier taste, then add little more
tamarind in the curry. This curry can be eaten for 2-3 days.</span></li>
</ul>
<br />
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-30657994954750149952015-04-11T00:31:00.002-07:002015-04-18T05:55:46.513-07:00Anjappar Chettinad Chicken Biryani Recipe Tamil Chettinad Kozhi Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">This is anjappar
chettinad chicken biryani recipe in Tamil traditional cooling. chettinad kozhi biryani popularly called Chicken
biryani recipe chettinad style is a
mouth watering dish exclusively prepared in that area. The best side dish I like to eat with Tamil
nadu kozhi biryani recipe is curd onion raitha or anjappar chettinad chicken
gravy recipe. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">If you want
to refer anjappar chettinad chicken biryani recipe in Tamil video search for the
preparation of chettinad chicken biryani recipe by damodaran chef. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"> </span><span style="font-family: Verdana, sans-serif;"> </span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;">Ingredients
for the Biryani</span></b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Chicken
pieces with bones: 1 kg<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Basmati
rice: 1 kg <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Thinly
sliced onion: 4 medium size<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Finely
chopped tomatoes: 4 big size<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Coriander
leaves: finely chopped 1 small bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Mint
leaves: finely chopped 1 medium bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Coconut
milk: 3 cups<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Curd: ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Red chili
powder: 1 ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Turmeric
powder:3/4 spoon<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Bay leaves:
2-3<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Oil: 6-7
tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Fried
cashew nuts: 20-25<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Water as
per requirement <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Ingredients
for masala:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Use all the
ingredients given below and make a fine paste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Green
chili: 15 in number<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Finely
chopped ginger: 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Garlic
cloves: 10-12 in number<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Cinnamon
sticks: 3 inch piece<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Cardamom: 4
in number<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Cloves: 8
in number<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Water: as
per requirement to make a smooth paste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;"><u>Method to
make chettinad Biryani</u></span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Thoroughly
clean and marinate chicken pieces with the masala paste, little salt, finely
chopped mint leaves and ½ tsp turmeric powder. Keep it for nearly half an hour
so that the chicken pieces will soak the taste of masala inside. Mix 6 cups of
water in 3 cups of coconut milk and keep it aside. Wash basmati rice and you
need to soak it in coconut milk + water mixture for nearly 30 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">When you
are done with the preparation of rice and chicken, take a heavy bottom pan and
heat sufficient quantity of oil in it. Add bay leaves in oil and fry a little
and then add thinly sliced onion in it. Fry again, until the onion turns light
golden in color.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Now it’s
time to add chicken pieces along with the coated masala and mint leaves. Mix
the chicken with fried onion and keep on frying it until the chicken changes
its color. Now add finely chopped tomatoes, ½ cup curd, red chili powder and
turmeric powder in the pan. Fry the ingredients frequently till the tomatoes
are completely cooked and become mushy. Now add little amount of water. Stir
and mix all the ingredients properly.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">You can see
the green gravy in the pan and all the ingredients are properly mixed, then
reduce the heat and cover the pan to allow the chicken pieces to get cooked in
the gravy. It will take nearly 10 to 15 minutes. When the chicken is completely
cooked, add coconut milk and water mixture, in which you previously soaked
basmati rice in the gravy. Take a boil to the gravy by adding salt in it.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">When your
gravy will start boiling, add soaked basmati rice it in and mix well by
stirring gently. Keep the heat high until the water in the gravy gets absorbed
by the rice. Reduce the heat and cover the pan with lead to cook rice
completely.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">When the
rice is cooked, your tasty biryani is ready. Garnish it with finely chopped
coriander leaves, fried cashew nuts and fried onion rings. Serve hot. The
biryani goes well with boiled eggs and onion-curd raita.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">You can
make the same biryani by using regular rice instead of basmati rice also. The
taste of the biryani depends upon the ground masala and the coconut milk. </span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Coconut milk gives a different taste and aroma to the biryani which do not come
with plain water. many people prefer to add roasted fennel seeds in masala
while grinding, it gives a different taste to the biryani and helps for
digestion too!<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-22249575412641805972015-02-27T00:03:00.001-08:002015-02-27T00:03:46.728-08:00Nalas appa kadai recipe Tamil Style Aappam<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Aappam </span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">recipe is the first in nalas appa kadai buffet
menu. I searched the hotel in Bangalore but no branches then I tasted the
recipe at nalas appa kadai velachery. </span><span style="font-family: Verdana, sans-serif;">Now
Chennai people are enjoying the free home delivery. Appam is the most liked
breakfast recipe in the state of Tamilnadu and rest of south India as well. The
Appam is enjoyed with different types of curries, vegetable korma, coconut milk
with sugar or spicy coconut milk.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;"><u>Nalas appa
kadai recipe Tamil Style Aappam ingredients</u></span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">4 cup raw
rice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">2 tsp urad
dal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">2 tsp methi
seeds / Fenugreek seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">6 cups of
water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">4 tsp
cooked rice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">400 ml
thick coconut milk. (You can squeeze coconut milk at home or you can use
coconut milk powder available in the market and make medium thick coconut milk
from it. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Salt as per
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Sugar 2
teaspoon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Eno fruit
salt 2 sachets<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;"><u>Nalas appa
kadai recipe Tamil Style Aappam preparation</u></span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Thoroughly
wash urad dal and rice and soak the both together in water for 5 to 6 hours.
After 6 hours remove the water and make a smooth batter of rice and urad dal in
the mixer. Add ½ cup water and 4 tsp of cooked rice in the mixer while grinding
the batter. You need to make a fine thick batter so avoid adding more water
while grinding. When the batter is ready add 2 cups of coconut milk in it and
mix it well. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Pour the
batter in the big bowl and add salt in it. After mixing salt properly cover the
bowl and allow it to set for overnight or at least 7 to 8 hours. The batter
will get fermented during this time. When the fermentation procedure is
complete, add sugar, remaining coconut milk and Eno fruit salt in the batter.
You need to stir the batter consistently and mix all the ingredients properly.
It is necessary to prepare appam immediately after adding Eno fruit salt in it.
Avoid keeping the batter in the refrigerator during fermentation process. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;"><u>How to make
Tamil style Aappam</u></span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">To make
soft and tasty appam, a special pan called Aappachatti is used. If you are not
having it then you can make appams in your non stick pan or on dosa tawa
instead. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Heat
appachatty and spread some oil on it. Now pour a medium bowl size appam batter
in aappachatti. Lift the pan in your
hands and move it slowly in a circular motion to spread the batter in the pan
and make a round shape. Now close the vessel or aappachatti with lid and reduce
the gas flame. Allow it to cook for till the circular edges of appam turns in
to golden brown color. Remove it from appachatti and serve hot with chutney,
curry or coconut milk. The perfectly tasty appam is soft in the centre and
crispy at its edges!<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-91602515739706969082015-02-03T22:45:00.001-08:002015-02-03T22:45:12.453-08:00Tamil nadu patti samayal Paal Paniyaram Recipe Step by step seimurai<div dir="ltr" style="text-align: left;" trbidi="on">
<h1 style="line-height: 15.75pt; margin-bottom: 3.75pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; tab-stops: 390.75pt;">
<span style="color: windowtext; font-family: "Verdana","sans-serif"; font-size: 11.0pt; font-weight: normal; mso-bidi-font-weight: bold;"> </span><span style="font-family: Verdana, sans-serif; font-weight: normal;"><span style="color: blue; font-size: large;"><u>Paal Paniyaram Recipe </u></span><span style="color: windowtext; font-size: 11pt;"><o:p></o:p></span></span></h1>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">This is tamil patti samayal Paal Paniyaram Recipe Step by
step seimurai . Paal (milk) paniyaram is a famous sweet dish of Tamilnadu served
with coconut milk. karaikudi paal paniyaram and Paal paniyaram chettinad special sweet dish
are prepared especially on the occasion of Diwali. The recipe is very easy to
make and very tasty to enjoy! The combination of thengai paal ans pal maniyraam
is excellent!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><u>Ingredientsneeded
for tamil easy samayal Paal Paniyaram Recipe</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"> Raw rice 1 cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Urad dal –
1 cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Coconut
milk taken first time – 2 cups<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Milk ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Cardamom
powder ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Salt one
pinch<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Sugar ¼ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Oil for
frying<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">If you want
to prepare valaipala paniyaram you can add two squashed banana with the batter.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<b><u><span style="font-family: "Verdana","sans-serif";">How to prepare Tamil paal paniyar</span><span style="font-family: Verdana, sans-serif;">am</span></u></b></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Take urad
dal and raw rice and mix them together. Soak the both in water for nearly 3 to
4 hours. Remove it from the water and make a smooth batter in mixer grinder by
using little water. Avoid adding more water as we need thick and fluffy batter
to make Paniyaram. When the batter is ground properly add salt in it and mix
well. Keep the batter aside.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Take oil in
a kadai and heat it to fry paniyaram.
Put a spoonful batter in your hand and drop it in the hot oil for frying. Just
like medu vada, the batter will blow up immediately. Turn and fry the batter
ball from another side as well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fry the paniyaram
until it gets golden brown color from all the sides. Remove it from kadai and
put it on tissue papers to remove excess oil from it. Fry all the paniyarams
with same process.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take a bowl
and mix coconut milk along with milk, sugar and cardamom powder. Mix all the
ingredients well and then put the paniyarams in this milk. Soak it for 15 to 20
minutes and they are ready to eat and enjoy!</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remember
that if you make the batter to watery then your paniyarams will soak more oil
while frying so you need to be alert about the thickness of the batter.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use only
fresh coconut milk and avoid making the milk very thick as it is not easily absorbed
in the paniyaram. Many people use only coconut milk instead of mixing milk in
the mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">tamil patti samayal paal paniyaram recipe is ready
to taste. Don’t soak paniyaram for much time in the milk and do not even fry
them much. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Use sugar
as per your taste requirement, using jiggery instead of sugar to give extra
taste, color and aroma to your pal paniyaram!</span></li>
<li><span style="font-family: Verdana, sans-serif;"> </span></li>
</ul>
<br />
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-21179046829798351332015-01-09T05:25:00.000-08:002015-01-09T05:25:25.104-08:00Gramathu samayal in tamil nadu / Karuvadu kuzhambu Tamil recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">This is<b> Karuvadu
kuzhambu Tamil recipe</b>, the best <b>gramathu samayal</b> in Tamil nadu. </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;"> </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Tamil dry fish curry or Chettinadu
Karavadu</span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;"> </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">is famous dry fish curry from Chettinad
district in Tamilnadu.</span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;"> </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Let’s learn the
easy recipe to prepare this tasty curry:</span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Gramathu asaiva samayal is
something unique in taste. People living in cities definitely like the taste of
chicken, mutton, egg and karuvadu Tamil preparation. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 13px; line-height: 25px;"><b><u>Gramathu samayal </u></b></span></span><b style="line-height: 18.75pt;"><u><span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Ingredients needed for </span></span><span style="font-family: Verdana, sans-serif; font-size: 13px;"> Karuvadu kuzhambu</span></u></b><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">:</span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">200grams dry fish<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">150 grams black beans<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">5 egg plants katharikai<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">2 medium size onions<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">2 tomatoes<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">1 tsp fenugreek<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">20-25 curry leaves<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">2 tsp thick tamarind paste<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">1 tsp turmeric powder<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">2 tsp sambar powder<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">3 tsp malli (Dhaniya) powder<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Coconut milk 2 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Oil 10 tsp. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Salt as per your
requirement. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><b style="background-color: transparent; font-family: Verdana, sans-serif;"> <span style="color: blue;"><u>Karuvadu kuzhambu </u></span></b><span style="color: blue;"><u><b>Preparation</b>:</u></span><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">This is one of the best gramathu
samayal recipes. You can prepare nethili
karuvadu kuzhambu in tamil style by using this preparation method. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Cut the egg plant into 4
pieces each and keep aside. Finely chop the onions and tomatoes and keep
aside. Clean the dry fish. Take a pan
and heat some oil in it. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Fry the black beans on
medium flame for 5 to 7 minutes in the oil. Soak these fried black beans in
water for nearly 45 to 50 minutes. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><b><u>Method:</u></b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Take a pan and put oil in
it. When the oil is hot add curry leaves in oil and fry well. Add finely
chopped onions and fry till the onions are golden brown in color. Add chopped
tomatoes and fry the mixture properly. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Now it is time to add
tamarind paste in the mixture. Add 3 glasses of water in the pan to give the
curry proper consistency. When the curry will start boiling add turmeric powder,
red chilli powder and coriander powder in it. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Add salt as per your requirement
and taste preference. Keep on stirring the curry occasionally. Now add the
pieces of egg plants in curry and take a boil. Add soaked fried black beans in
curry and take one more boil to your curry. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">When the egg plants are completely
cooked, decrease the flame and add coconut milk in it. Coconut milk will give
your curry a special flavor and texture. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">When the curry will start
boiling, add cleaned dry fish and boil the curry well. Lower the flame and cook
until the dry fish are completely cooked. Remove it from heat and decorate with
coriander leaves. Serve hot with steamed rice and fry dry fish for yummy taste.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-32777563557819789212014-12-15T00:52:00.004-08:002014-12-15T00:52:52.498-08:00Hotel samayal Tamil Hotel saravana bhavan sambar in Tamil style<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Enjoy the recipe of <span style="color: darkblue;">hotel </span>samayal Tamil Hotel saravana bhavan sambar
in tamil style preparation. Hotel Sarvana Bhavan is famous for its mouth
watering food recipes. The soft idlies, crispy dosas and puffy uttapams go well
with tasty sambar we get here. The sambar which we get in Sarvana Bhavan is
famous everywhere for its delicious taste. Here is the recipe of the famous saravana
bhavan arachuvitta sambar.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><b><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><a href="http://ensamayalaraiblog.blogspot.in/2012/11/how-to-prepare-saravana-bhavan-sambar.html">Saravanabhavan idli sambar in tamil style</a></span></b></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="line-height: 18.75pt;"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Saravana
bhavan sambar ingredients</span></b><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;"> </span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Red gram dal: 250 gms<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Brinjal: Two or three<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Drumsticks: 2<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Small samabr onions: 10 to
12<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Tomatoes: 3 medium<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Green chillies: 3 to 4<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Coriander leaves: finely
chopped<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Salt as per need<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Tamarind paste or thickly
squeezed tamarind juice.<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><b><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Ingredients
for paste:<o:p></o:p></span></b></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Roasted gram: 3 tsp<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Tomatoes: 2 small<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Thangai grated: 2 tsp<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Homw made or aachi samabr
podi: 4 tsp<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Asafetida little<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Mix and grind all the
ingredients into fine paste.<o:p></o:p></span></span></div>
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<br /></div>
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<span class="apple-converted-space"><b><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">For
seasoning</span></b></span><span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">:<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Mustard seeds: ½ tsp<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Cumin seeds: 1tsp<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Broken black gram:1 tsp<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Red chilly pieces of 2
chillies<o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Curry leaves: few<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: blue;"><u><span class="apple-converted-space"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 10pt; line-height: 18.75pt;">Saravana
bhavan sambar in </span><span style="font-size: 13px; line-height: 25px;">Tamil</span><span style="font-size: 10pt; line-height: 18.75pt;"> style</span></span></span></b></span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;"> </span></u></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Cook red gram dal properly
in pressure cooker by adding sufficient amount of water. Make medium sixe
pieces of brinjal and drumsticks. Slit green chillies and keep aside. <o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">After opening pressure
cooker, add 1 cup of water in cooked dal and then add cut pieces of brinjal and
drumsticks. Now add small onions (5 to 6), tomatoes cut in medium pieces and
green chillies. Mix and cook the entire mixture again. <o:p></o:p></span></span></div>
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<br /></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Now add ground paste in
dal. Add tamarind juice or tamarind paste and mix well. Add salt as per taste.
If the sambar is too thick then add required amount of water in it. Cook dal
till all the vegetables are completely cooked. When vegetables are cooked your
sambar is ready. Remove sambar from the heat. <o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Take a pan and heat oil in
it. Add mustard seeds, cumin seed and broken black gram. Fry the ingredients
till the mustard seeds spatter well. Add remaining small onions, dry red
chillies, curry leaves and fry well. This seasoning will make the sambar
tastier. <o:p></o:p></span></span></div>
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<br /></div>
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<span class="apple-converted-space"><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt;">Add the seasoning
ingredients in cooked dal. Add finely chopped coriander in dal and take a boil.
Remove it from heat and serve with Idli, dosa and uttapam. If you like spicy
taste, then add green chillies with red gram dal while cooking. You can prepare
saravana bhavan tiffin sambar recipe by using the same ingredients but the consistency
differs.<o:p></o:p></span></span></div>
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Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-74516414962865248422014-12-01T00:21:00.002-08:002014-12-01T00:21:34.734-08:00Tamil Brahmin samayal iyer recipes Khara pongal and Milagu rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Tamil Brahmin samayal iyer recipes Khara pongal and Milagu
rasam <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">This is easy preparation of Iyer samayal Tamil brahmin
samayal recipes Khara pongal and Milagu rasam. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";"><b><span style="color: blue;"><u>1. Tamil Khara pongal </u></span></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Pongal is one of the most famous and favorite recipes of
south Indians. Let’s see how to make yummy khara pongal at home:<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Ingredients needed for Tamil Khara pongal<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Raw rice (pacharici): 1 cup<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Split yellow moong dal (pachapayaru): ½ cup<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Cashew nuts as per taste<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Salt as required<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";"><b><u>Khara pongal seasoning ingredients</u></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Oil as per your need <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Ghee as per your need<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Grated ginger 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Garlic 4 (crushed)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Cumin seeds 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Black pepper 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Curry leaves little<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";"><b><span style="color: blue;"><u>How to make Khara pongal Tamil iyer style</u></span></b><o:p></o:p></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Dry roast rice and dal separately. Do not fry them or change
the colour of the ingredients. Keep them aside</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fry cashew nuts in ghee and keep aside. Mix dal and rice and
cook them together in pressure cooker by adding salt and nearly 4 cups water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take 2 whistles to the cooker. When the pressure goes off
open the cooker and mash the ingredients when they are hot.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take a pan and add ghee and oil. Fry grated ginger and then
add whole pepper, cumin seeds, curry leaves. When the ingredients are properly
fried, pour the entire mixture over the mashed rice and dal.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix properly, add fry cashew nuts and mix well. Heat the
entire mixture for 2 to 3 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve hot with lentil sambar or coconut chutney. Some people
prefer to take ulundu vadai </span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">(Medu-vada)
along with hot pongal and sambar.</span></li>
</ul>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";"><b><span style="color: blue;"><u>2. Tamil brahmin milagu rasam</u></span></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">milagu rasam recipe in tamil style is with hot rice is the
best combination loved by every south Indian for every day meal. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">It is a medicinal recipe for cold and cough. It is very easy
to make recipe made with cumin seeds, pepper and garlic. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">This recipe is healthy and helps to digest the food easily.
Here is the recipe of tasty pepper rasam.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";"><b><u>Ingredients needed for Tamil milagu rasam</u></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Tomatoes: 4 medium<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Tamarind one middle finger length<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Black pepper: 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Cumin seeds: 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Garlic: 4-5 cloves<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Turmeric powder ¼ tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Rasam powder: 1 tsp if required<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Jaggery or sugar a pinch<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Salt needed<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";"><u><b>Tamil nadu milagu rasam seasoning Ingredients:</b></u><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Ghee 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Mustard seeds 2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Red chillies 2<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";">Finely chopped coriander leaves for garnishing.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman";"><b><span style="color: blue;"><u>How to make Tamil milagu rasam </u></span></b><o:p></o:p></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Soak tamarind in warm water and extract juice in a cup. You
can also use tamarind paste.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Dry roast jeera and pepper and then grind them together
along with garlic in grinder. Do not make a fine paste, just crush the
ingredients.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now mix tamarind juice, jaggery, finely chopped tomatoes, rasam
powder (optional), turmeric powder, ground paste of jeera/pepper/garlic, salt
and curry leaves.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add required amount of water and boil the mixture of low
flame. Boil the mixture till the raw smell of tamarind goes off.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now add 2 cups water more in rasam and let it to come to
foam state (just before boil) then remove it from heat and garnish with finely
chopped coriander leaves.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take a pan and heat ghee in it. Add mustard seeds in it. Add
red chilli pieces, curry leaves. Pour the ingredients on ready rasam. Serve hot
with rice and enjoy its yummy taste and aroma.</span></li>
</ul>
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Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-59817390174154848372014-11-08T00:14:00.000-08:002014-11-08T00:16:06.320-08:00How to Make hotel Saravana Bhavan masala dosa recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 25px;"><b><u>Saravana Bhavan masala dosa</u></b></span></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">This is </span><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">hotel <b>saravana bhavan masala dosa recipe</b> preparation.
</span><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Masala Dosa is the special, mouth watering recipe of
south India. Normally you can make masala dosas with regular dosa batter and
stuff it with potato filling or here you can see the same recipe with little
changes. It is a high calorie food, </span><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">saravana bhavan
masala dosa calories with side dish: 415</span></div>
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<b><span style="color: blue;"><u><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Hotel
saravana bhavan masala dosa recipe <span style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span><span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 25px;">Preparation</span></span></u></span></b></div>
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<br /></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Ingredients for </span><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt;">saravana bhavan masala </span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><b>dosa
batter:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Idli rice – 3 cups</span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Raw rice – 1 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Urad dal – 1 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Methi seeds- 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Channa dal – 3 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Tur dal – 3 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Salt.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><b><span style="color: blue;">Ingredients for potato stuffing:</span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Steam cooked Potatoes – 1 kg (boil, peel and mash
the potatoes and keep aside)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Onions – 3<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Ginger- 2 inch piece<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Green chilli – 4 finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Tomatoes - 2 small<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Turmeric powder – ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Curry leaves – few<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Salt as per your taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Mustard seeds – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Urad dal – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Channa dal – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Asafetida a pich<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><b><span style="color: blue;"><u>How
to make saravana bhavan masala dosa</u></span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Preparation for dosa batter:</span></b></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Soak idli rice, raw rice, urad dal, methi seeds, channa
dal, tur dal in water for <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">minimum of 5 to 6 hours.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Thoroughly wash and grind the ingredients and make a
smooth batter. Use water as required to make a batter. Add salt and keep it
overnight for fermentation. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Morning add 1 tsp of sugar with little water and mix
it well for few minutes. Now your masala dosa batter is ready for crispy and
tasty dosas.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><b>Preparation for potato filling:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Wash and boil potatoes in pressure cooker. After
cooking peel off and then mash the potatoes properly. Try to avoid the lumps
but don’t make a paste out of it.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Cut onions into thin slices, chop the green chillies
finely and cut the ginger small pieces. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Heat oil in a pan and add mustard seeds in it. When
they crackle add hing, urad dal and chana dal in oil. When the dals are well fried in golden
colour, add sliced onion and fry well. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">When the onion becomes transparent, add green chillies,
grated ginger and curry leaves. Fry the mixture for few minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">When the onion will start changing the colour add,
turmeric powder and chopped tomatoes. Mix it well by adding required amount of
salt. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Now add ½ cup hot water in the mixture and boil it
well. After taking a boil add mashed potatoes and mix well. Cook the entire
filling for 5 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">When you can see that all the ingredients are mixed
well, remove the stuffing from heat. Avoid adding more water in potato
stuffing. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><b>Make
saravanaa bhavan masala dosa</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Heat a non stick dosa tawa and rub oil and cut onion
on it. Put and spread dosa batter on tawa in circular direction. Sprinkle some
oil from all directions and allow dosa to cook for a couple of minutes by
closing it with lid. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
When the dosa changes the colour to brown, sprinkle
ghee, add potato stuffing in the centre of the dosa. Fold the dosa from both
sides, again add ghee as per your taste and remove from tawa to serve.</div>
<div class="MsoNormal" style="line-height: 18.75pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Serve your crispy and mouth watering home prepared </span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt;">hotel saravana
bhavan masala dosa recipe </span><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">with red chutney, coconut chutney, mint
chutney and sambar!</span></div>
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-49692117797411625172014-10-13T06:27:00.006-07:002014-10-13T06:27:56.732-07:00Weight loss recipes in tamil Cooking<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue; font-size: large;">Weight loss
recipes in tamil</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">This is weight
loss recipes in tamil style cooking. Weight loss should be in a natural way
without losing any nutrients which is necessary for our body. Here are some
easy and tasty recipes tamil language samayal, which can help you to reduce and
maintain weight easily. Mostly known green tea for weight loss recipe in tamil
ayurvedha gives good result. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><b>Tamil foods
for weight loss</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><span style="color: blue;"><b>1. Tasty veg
roti roll</b></span>:</span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Make a regular roti from wheat flour. Prepare the rotis to make
desired quantity of rolls. Make chutney with pudina leaves, coriander leaves, a
piece of ginger, 1 tsp jeera and salt.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Finely chop
vegetables like capsicum and spring onion. Finely slice onion and keep aside. Peel
off 3-4 garlic pods and chop them. Heat little oil in pan and fry chopped
garlic in it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now add all
vegetables and fry well. When the vegetables are well cooked, now add salt as per
requirement and black pepper powder for taste. When all vegetables are well
cooked remove the pan from heat.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take a roti
and spread some chutney on it. Then spread vegetables on it and make a roll of
roti. Serve rolls hot with sauce or chutney. This low calorie recipe is very
tasty and easy to make.</span></li>
<li><span style="font-family: Verdana, sans-serif;"><a href="http://ensamayalaraiblog.blogspot.in/2012/04/samayal-for-oats-weight-loss-oats-dosa.html">oats recipes for weight loss in tamil</a></span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";"><span style="color: blue;"><b>2. Healthy
Cabbage pulav: </b></span><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Cabbage is
always considered good for losing weight rapidly. Heat little oil in pan and
put mustard seeds in it. When they will spatter, add 1 tsp urad dal, a pinch of
asafoetida, curry leaves and red chilli pieces in oil for seasoning.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fry the
mixture well until urad dal changes colour and then add finely sliced onion and
turmeric powder in pan. Add shredded cabbage, 3 tsp boiled chana dal and
required water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook the
vegetable well on low flame. When the cabbage turns tender, remove it from heat
and mix boiled rice in cabbage mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add few drops
of fresh lemon juice on rice and mix well. You can also use tamarind juice
instead of lemon juice. Add tamarind 1 tsp tamarind juice while frying cabbage
and chana dal.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook the
rice on low flame for nearly 5 minutes. Remove rice from heat and garnish with
chopped coriander leaves. Serve hot with chutney. This tasty rice is less in
calories and high in taste.</span></li>
</ul>
<br />
</div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com1tag:blogger.com,1999:blog-1556442450082167055.post-5876043019911556142014-10-02T09:00:00.000-07:002014-10-02T09:02:56.930-07:00Egg samayal Egg Fried Rice Tamilnadu Style Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: blue; font-size: large;"><u>Egg
samayal </u></span></b></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";"><a href="http://ensamayalaraiblog.blogspot.in/2014/08/egg-samayal-tamil-muttai-kulambu.html">Egg samayal</a> in tamil language is something special in taste. This is the preparation
of egg fried rice Tamil style recipe. Egg fried rice is one of the easiest and
tasty recipes. You can cook yummy egg fried rice with very few ingredients and
less time. Prepare simple egg fried rice in tamil nadu style. Chef damu egg
fried rice recipe in tamil language video gives you the exact preparation in
south Indian style. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";"><b>Tamil
nadu egg fried rice Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Eggs
-3<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Boiled
Basmati rice – 400 gms<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Finely
sliced capsicum<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Finely
sliced onion – medium size<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Finely
chopped green chillies <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Vinegar
1⁄2 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Ajinomoto
-1 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Pepper
powder – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Salt
as per taste<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Oil
(preferably olive oil)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">Coriander
leaves<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";"><b>How
to make egg fried rice Tamil style recipe</b><o:p></o:p></span></div>
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<ul style="text-align: left;">
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Add
few drops of oil in rice while cooking, so that rice grains will remain
separate after cooking.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Beat
eggs by adding salt and black pepper powder in it. Take a pan and heat oil in
it.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Add
beaten eggs and continuously stir and fry. When the eggs are half ready, add
sliced onion and fry them along with eggs.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">When
the onions are well fried, add finely sliced capsicum and green chilly with
that. Fry the mixture for 2 minutes.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Put
lid on the pan to cover it for few minutes to allow all the vegetables to cook
well.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">After
5 minutes remove the lid and add black pepper powder in the eggs mixture and
stir well to mix it.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Now
it’s time to add boiled rice in the pan. Avoid using hot rice in the mixture,
as it can make the egg fried rice sticky and spoil the taste entirely.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Add
rice and slowly mix it with vegetables and eggs mixture. You need to do this work
gently so that the rice grains won’t break.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Add
ajinomoto and salt as per your requirement. Continue stirring the rice until
all the vegetables and eggs mixture is mixed evenly with rice. For tangy taste
you can add lemon drops in rice.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">You
can add more vinegar, salt or pepper powder if required as per your taste.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">Decorate
your egg fried rice with finely chopped coriander leaves. </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 25px;">Egg samayal egg fried rice Tamilnadu style recipe </span><span style="line-height: 18.75pt;">is ready. Serve hot!</span></span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">You
can also add some more vegetables for extra taste and spice in this egg fried
rice. Vegetables like mushrooms, cabbage, carrot, paneer cubes go very well
with egg fried rice.</span></li>
<li style="line-height: 18.75pt;"><span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 18.75pt;">In
many recipes soya sauce is used along with vegetables to give special taste to
the rice.</span></li>
</ul>
<br /></div>
Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0tag:blogger.com,1999:blog-1556442450082167055.post-16027916632096015092014-09-11T09:24:00.004-07:002014-09-11T09:25:25.181-07:00Vijayadasami Special Recipes Tamil Ayudha Pooja Festival Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";"><b><span style="color: blue;"><u>Vijayadasami special
recipes in Tamil prepration</u></span></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">One of the simplest Vijayadasami
festival recipes is Moongdhal payasam. Most commonly prepared vijayadasami
special recipes in tamil nadu is sweet Puttu recipe. Ayudha pooja special
recipes in tamil nadu is Sundal. Here are the preparation methods.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">This is vijayadasami
special recipes in Tamil nadu style preparation. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";"><b><u><span style="color: blue;"> Moongdhal payasam</span></u></b>: It is also known as
‘Payatham Parupppu Pradhaman’. Make thin and small pieces of coconut and keep
aside. Grate the remaining coconut and squeeze out coconut milk by adding
sufficient amount of water in it. Again add water in coconut extract and take
out milk. Take a heavy bottom pan and dry fry 1⁄2 cup of moong dhal in it until
it changes colour. Now cook moong dhal and javvarasi in pressure cooker and
smash it after cooling down. In a pan add smashed dal mixture and add jaggery
powder in it. Add little water and take boil to the mixture for few minutes.
Now add second coconut milk in the pan and mix properly. Take a boil and add
first coconut milk in it. remove from the heat and decorate with fried cashew
nuts and chopped and fried coconut pieces. Add a pinch of cardamom powder for
taste and aroma.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";"><b><u><span style="color: blue;">Tamil Puttu Recipe</span></u></b>: soak 1 cup rice in water for 20 minutes
and then dry it by spreading on cloth. Make a fine powder of this rice by
grinding in mixer. Heat a pan and roast this rice powder until it changes its
colour into light brown. Take another pan and heat 1⁄2 cup of water in it. Add
a pinch of turmeric powder and salt in it. After cooling down add roasted rice
powder <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";">in water and mix it well
with hands. Do not make dough of it. Do not leave any lumps in the mixture. Now
again cook this flour in pressure cooker for ten minutes. Break this cooked
flour into rawa with the help of ladle. Take a heavy bottom pan and add jaggery
and water to make thick jaggery syrup. Add cardamom powder and grated coconut
in it. Remove jaggery syrup from heat and add rice flour rawa in it. Mix
properly and add fried cashew nuts and raisins for garnishing. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman";"> <b><span style="color: blue;">Tamil style sundal recipe</span></b> – peanut sundal: Soak overnight and
cook the peanut in the morning and keep them aside. Take a pan and heat oil in
it. Add mustard seeds and few curry leaves in oil and fry well. Now add red
chilli pieces and again fry well. Add cooked peanuts in pan and mix it well
with other ingredients. Finally add sundal powder and grated coconut on peanut sundal
and serve it on festive occasions.<o:p></o:p></span></div>
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Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com1tag:blogger.com,1999:blog-1556442450082167055.post-64584556759258312972014-09-06T07:11:00.003-07:002014-09-06T07:13:01.024-07:00Saraswati Puja Tamil Recipes in Tamilnadu Samayal<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;">Saraswati Puja
Tamil Recipes in Tamilnadu Samayal</span></b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">This is saraswati
puja tamil recipes in tamilnadu. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Saraswati
puja tamil nadu 2014: Navaratri is the combination of nine days and the tenth
and final day is Dasara or Vijayadasami. This is the most auspicious festival
of Hindus and celebrated all over in India. </span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";">This festival of Navaratri is known
as Kolu or Navaratri Golu festival in Tamil nadu and it is celebrated by
decorating dolls in the corner of the house. Among the many other Sundal is the
most popular recipe for this navaratri festival. Here are some easy saraswati
puja samayal recipes to make variety of sundals and other delicious dishes on
the occasion of Navaratri<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b><span style="color: blue;"><u>1. Sakarai
Pongal:</u></span></b> This is saraswathi pooja tamil Brahmin recipe. Sweet pongal or sakarai
pongal is one of the famous naivedyam dishes for navaratri. Heat a pan and fry
dry moong dal in pure ghee until it changes colour. Wash raw rice and add fried
moong dhal in it. Cook the mixture in pressure cooker by adding enough quantity
of water. </span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";">Mash the mixture well once cooked properly. Take a pan and heat 1 tsp
of pure ghee in it. Fry cashew nuts and raisins and keep them aside. In a heavy
bottom pan add the mixture of jaggery and water and start heating the mixture.
When the jaggery is fully dissolved, add dal and rice mixture in it and mix
properly. Add sufficient amount of ghee in the mixtue bu continuously stirring
the pongal. </span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";">When the ghee is separated from the mixture, remove the pan from
heat and garnish with friend cashew nuts and raisins. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b><u><span style="color: blue;">2. Pottukadalai
sweet recipe:</span></u></b> It is very easy and quick recipe to prepare. Take a heavy bottom
pan and heat water in it, add grated jaggery in it. Allow jaggery to get
completely dissolved. Boil the mixture until the jaggery turns thicker. Add
cardamom powder in jaggery and remove from heat. </span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";">Now add roasted gram or
pottukadalai in jaggary and mix well. Now wet your hands and take the mixture
in your palms to make small balls from it. Your delicious pottukadalai are
ready to eat!<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b><u><span style="color: blue;">3. Navaratri
sundal recipe:</span></u></b> Soak overnight and cook the chickpeas in the morning and keep
aside. Take a pan and heat oil in it. Add mustard seeds, perungayam, red chilli
pieces in it and fry well. </span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";">Now add cooked chickpeas along with required
quantity of salt in it and mix well. Add grated coconut on the sundal and mix
well before removing from the heat. <o:p></o:p></span></div>
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Meenahttp://www.blogger.com/profile/05648371323573549959noreply@blogger.com0