tag:blogger.com,1999:blog-76746648432344917282024-03-17T09:06:26.232+01:00Indulge...Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-7674664843234491728.post-56509223962924605612020-05-19T13:57:00.003+02:002020-05-20T04:31:07.483+02:00Easy Moru Kachiyathu | Kerala Style Kachiyamoru | Moru Curry without Coconut | Seasoned Buttermilk<div dir="ltr" style="text-align: left;" trbidi="on"><font face="trebuchet"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZQxuXMk8qFmRoGpQ7AseM98pWDCxHfZM7OsLYVo5ZUBh0giholiqeZF2biWuQ2hrOi8dNi-8hESh9nDiTfL-rtWripk0z_7WKdVR4aX116nZTmkZ5S3BfFHwwjIUtcdyEcs6iip3xKU/" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2598" data-original-width="2597" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZQxuXMk8qFmRoGpQ7AseM98pWDCxHfZM7OsLYVo5ZUBh0giholiqeZF2biWuQ2hrOi8dNi-8hESh9nDiTfL-rtWripk0z_7WKdVR4aX116nZTmkZ5S3BfFHwwjIUtcdyEcs6iip3xKU/w640-h640/Moru+Kachiyathu++4.jpg" width="640" /></a><font size="2"><br /></font></font><div class="separator" style="clear: both; text-align: justify;"><font face="trebuchet"><br /></font></div><div class="separator" style="clear: both; text-align: justify;"><font face="verdana" size="2">This is a simple, ready in a jiffy and yet a yummy gravy with yogurt that can please your palate as well as your time :) I make it mostly once a week, especially when I have non vegetarian side dishes like chukka or roast or some grilled chicken. My folks are happy and that makes me too happy :) It is basically nothing but tempered curd or yogurt. So I don't want to ramble much.. Just one more thing before we head on to the recipe. It tastes great with potato fry or koorka upperi as well ;) Here in this pic I have served it with Unnipindi upperi, simple chicken kebab, beef roast & beetroot pachadi :)</font></div><font face="trebuchet"><br /></font><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxI4VOv52XMxZN5HIsA5OVzFRZHMb2xL-OJkEiB1Bn9XGUaVUcWnv1xo4SRlYMUqG0iwma2z3FRXMlTtaOkRX02RaGlP3z2JX7RQL_KYTgZyLpWKmTK1MIzSF5JhQ1LEq2JgWPO45JBH4/" style="margin-left: 1em; margin-right: 1em;"><font face="trebuchet"><img border="0" data-original-height="3026" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxI4VOv52XMxZN5HIsA5OVzFRZHMb2xL-OJkEiB1Bn9XGUaVUcWnv1xo4SRlYMUqG0iwma2z3FRXMlTtaOkRX02RaGlP3z2JX7RQL_KYTgZyLpWKmTK1MIzSF5JhQ1LEq2JgWPO45JBH4/w640-h640/Moru+Kachiyathu++5.jpg" width="640" /></font></a></div><font face="trebuchet"><br /></font><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPQRkLSzezbtYbIN5TjmDpjaHpgx-1Il42iAhA18iOtXsbxTwOzcsYtU286W9pR279ffkSKlz6Y2FNhuLkIC01Cr8MofwNrv7GsEMg4B5XI2DFvZ_fiG50WW2RR6PGfT6RIOarQxFjhw/" style="margin-left: 1em; margin-right: 1em;"><font face="trebuchet"><img border="0" data-original-height="3026" data-original-width="3016" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPQRkLSzezbtYbIN5TjmDpjaHpgx-1Il42iAhA18iOtXsbxTwOzcsYtU286W9pR279ffkSKlz6Y2FNhuLkIC01Cr8MofwNrv7GsEMg4B5XI2DFvZ_fiG50WW2RR6PGfT6RIOarQxFjhw/w638-h640/Moru+Kachiyathu++3.jpg" width="638" /></font></a></div><font face="trebuchet"><br /></font><div><h4 style="text-align: left;"><span style="font-family: "trebuchet ms", sans-serif;"><font face="trebuchet" size="2">Serves: 2 persons</font></span></h4><div><div style="margin: 0px;"><span style="font-family: "trebuchet ms", sans-serif;"><font face="trebuchet" size="2"><br /></font></span></div></div><h4 style="text-align: justify;"><span style="font-family: "trebuchet ms", sans-serif;"><font face="trebuchet" size="2">I Took: </font></span></h4></div><h4 style="text-align: left;"><span style="font-family: "trebuchet ms", sans-serif;"><font face="trebuchet" size="2">Preparation Time: 15 minutes</font></span></h4><font face="trebuchet" size="2"><span style="font-family: "trebuchet ms", sans-serif;"><br /></span></font><div style="color: black; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><h4 style="font-size: medium; text-align: left;"><span style="font-family: "trebuchet ms", sans-serif;"><font face="trebuchet" size="2">I Used:</font></span></h4></div>
<font face="trebuchet" size="2"><br />
<br />
</font><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 690px;">
<colgroup><col style="width: 146pt;" width="194"></col>
<col style="width: 44pt;" width="59"></col>
<col style="width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt; width: 146pt;" width="194"><font face="trebuchet" size="2">Coconut Oil</font></td>
<td class="xl65" style="width: 44pt;" width="59"><font face="trebuchet" size="2">-</font></td>
<td style="width: 328pt;" width="437"><font face="trebuchet" size="2">1 tbsp</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Mustard/Kaduku</font></td>
<td class="xl65"><font face="trebuchet" size="2">-</font></td>
<td><font face="trebuchet" size="2">½ tsp</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Fenugreek/Uluva</font></td>
<td class="xl65"><font face="trebuchet" size="2">-</font></td>
<td><font face="trebuchet" size="2">¼ tsp</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Ginger</font></td>
<td class="xl65"><font face="trebuchet" size="2">-</font></td>
<td><font face="trebuchet" size="2">1 tsp - finely chopped</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Garlic</font></td>
<td class="xl65"><font face="trebuchet" size="2">-</font></td>
<td><font face="trebuchet" size="2">1 tsp - finely chopped</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Red Chilly</font></td>
<td class="xl65"><font face="trebuchet" size="2">-</font></td>
<td><font face="trebuchet" size="2">2 nos - chopped/broken</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Green Chilly</font></td>
<td class="xl65"><font face="trebuchet" size="2">-</font></td>
<td><font face="trebuchet" size="2">2 nos - chopped/broken</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Curry Leaves</font></td>
<td class="xl65"><font face="trebuchet" size="2">-</font></td>
<td><font face="trebuchet" size="2">2 sprigs</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Turmeric powder</font></td>
<td class="xl65"><font face="trebuchet" size="2">-</font></td>
<td><font face="trebuchet" size="2">½ tsp</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Salt</font></td>
<td class="xl65"><font face="trebuchet" size="2">-</font></td>
<td><font face="trebuchet" size="2">As Needed</font></td>
</tr>
<tr height="20" style="height: 15pt;">
<td height="20" style="height: 15pt;"><font face="trebuchet" size="2">Curd<br />
Water</font></td>
<td class="xl65"><font face="trebuchet" size="2">-<br />
-</font></td>
<td><font face="trebuchet" size="2">1 cup - beaten/whisked<br />
As Needed - If required</font></td>
</tr>
</tbody></table>
<div><font face="trebuchet" size="2"><br /></font></div><div><font face="trebuchet" size="2"><br /></font></div>
<div>
<h4 style="font-size: medium; text-align: left;"><span style="font-family: "trebuchet ms", sans-serif;"><font face="trebuchet" size="2">The Way:</font></span></h4></div><div><span style="font-family: "trebuchet ms", sans-serif;"><font face="trebuchet" size="2"><br /></font></span></div>
<div><span style="font-family: helvetica; font-size: small;"><font face="trebuchet">1. Beat the curd nicely and keep aside. You can use a mixie or whisk for this. If using a mixie, add the curd in the jar along with water and salt and pulse them once or twice and you will get smooth curd. If using whisk, add water to the curd along with salt and whisk well till no lumps are there and the curd is smooth</font></span></div><div><font face="trebuchet"><font size="2"><br /></font><span style="font-family: helvetica; font-size: small;">2. Heat coconut oil in a pan/kadai. When it's hot, splutter the mustard. When it splutters,add the fenugreek seeds </span><br /><span style="font-family: helvetica; font-size: small;"><br /></span></font></div><div><font face="trebuchet"><span style="font-family: helvetica; font-size: small;">3. Then the chopped ginger and garlic and saute for 30 seconds </span><br /><span style="font-family: helvetica; font-size: small;"><br /></span></font></div><div><span style="font-family: helvetica; font-size: small;"><font face="trebuchet">4. Then add the chopped green chillies, red chillies and curry leaves and give a quick saute</font></span></div><div><font face="trebuchet" size="2"><br /></font><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><font face="trebuchet"><img border="0" data-original-height="1706" data-original-width="5120" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gwC_-MQBVnN4DaGjZFkL6FLFafIvQHsC9NM2qUGqB6YrLbuB32aYbyPpuQc3AOejPGXaCIdsp2DxdHwyR62auaSZavkh8iiso1STY5U3Vi6-I7kMWG0zp3lvrKahqMKkbP7R4NFGBfw/w640-h214/Moru+Kachiyathu+1.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></font></td></tr><tr><td class="tr-caption" style="text-align: center;"><font face="trebuchet"><br /></font></td></tr></tbody></table><font face="trebuchet">5. <span style="font-family: helvetica; font-size: small;">Finally add turmeric powder (with the flame at low, else the powder will get burnt easily) and asafoetida if using and saute for another 30 seconds</span></font></div><div><span style="font-family: helvetica; font-size: small;"><font face="trebuchet"><br /></font></span></div><div><font face="trebuchet"><font size="2"></font><span style="font-family: helvetica; font-size: small;">6. Now add the whisked curd and give a quick stir and switch off the flame. Else it will start to split</span></font></div><div><font face="trebuchet" size="2"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1706" data-original-width="5120" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwiAY9YqP_3yA_Qbur1Zi90Qro1ieKJnDKf2xqtRB_BPRLdnEU-HRNGID-GFYqJAw-Xtq1-l6CtPLBPb5LEG8chnuQZxg-1rsalyHx6wJBZ1oVeapIPQqL3c2zBcX2f7LeYEtkeSo8lg/w640-h214/Moru+Kachiyathu+2.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table>Serve warm with matta rice and a spicy non veg side dish of your choice!</font></div><div><font face="trebuchet" size="2"><br /></font></div><div><font face="trebuchet" size="2">Cheers,</font></div><div><font face="trebuchet" size="2">Chitz</font></div><div><br /></div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com9tag:blogger.com,1999:blog-7674664843234491728.post-30243225935534048742020-05-01T13:37:00.000+02:002020-05-01T13:38:57.635+02:00Coconut Chutney | White Coconut Chutney | South Indian Thengai Chutney with Pottu Kadalai | Easy Side dish for Idly/Dosa/Uthappam/Pongal | Vella Cutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetWMmdEVLPXoiRnqh0hjon96gsmnRd1AtTLJRivkK18TfeXkN_5wyfizQL_nHZcKHvrqneiRmSiL47zpxcnIXZpbijmI199L9KEvZZ0hxFOLm5FEjDyUWWbLZuVPBI1pZ3tAqVHigDec/s1600/Coconut+Chutney+10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetWMmdEVLPXoiRnqh0hjon96gsmnRd1AtTLJRivkK18TfeXkN_5wyfizQL_nHZcKHvrqneiRmSiL47zpxcnIXZpbijmI199L9KEvZZ0hxFOLm5FEjDyUWWbLZuVPBI1pZ3tAqVHigDec/s640/Coconut+Chutney+10.JPG" width="480" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">This is one of the most versatile and easy chutney that you can ever make. You know why versatile, coz it can be paired with almost many of the South Indian tiffins/breakfast dishes like idly, dosa, uthappam, pongal, upma, vadai etc etc.. It is a simple, clean and yet another ready in a jiffy recipe :) Since it is a basic recipe I am tagging it under basics here :) Most of the households would have a variant of this chutney recipe yet some of the ingredients remain the core ;) Grind, taste, adjust and repeat.. That's how you roll when you are a beginner. After a few times you will get the hang of it. So let's see how this simple humble chutney is made..</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYDzVqYqt_JHqJglH6YihiI5lktWvwxUkQZdABeeoYnejbor1Dj0GLcMqd8WjV5CReyFgBy-eIymEknkN0HpkgM4KFUa7shU7NKXZH6fZzonQmeNKjlJCTVsiu9zMA6Oo2ZPbuIlQvok/s1600/Coconut+Chutney+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYDzVqYqt_JHqJglH6YihiI5lktWvwxUkQZdABeeoYnejbor1Dj0GLcMqd8WjV5CReyFgBy-eIymEknkN0HpkgM4KFUa7shU7NKXZH6fZzonQmeNKjlJCTVsiu9zMA6Oo2ZPbuIlQvok/s640/Coconut+Chutney+11.JPG" width="638" /></a></div>
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<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></h4>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 4 persons</span></h4>
<div>
<div style="margin: 0px;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
</div>
<h4 style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></h4>
</div>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 10 minutes</span></h4>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<div style="color: black; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<h4 style="font-size: medium; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></h4>
<div style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249">Grated Coconut</td>
<td class="xl65" style="width: 44pt;" width="59">-</td>
<td style="width: 328pt;" width="437">½ cup</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Green Chilly</td>
<td class="xl65">-</td>
<td>2 nos</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Ginger</td>
<td class="xl65">-</td>
<td>An inch piece</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Fried Gram/Pottukadalai</td>
<td class="xl65">-</td>
<td>2 tbsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Salt</td>
<td class="xl65">-</td>
<td>As Needed</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Water</td>
<td class="xl65">-</td>
<td>As Needed</td>
</tr>
</tbody></table>
<br />
</span></div>
<div style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>To Temper:</u></b></span></div>
<div style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u><br /></u></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249">Oil
(Coconut/Sunflower)</td>
<td class="xl65" style="width: 44pt;" width="59">-</td>
<td style="width: 328pt;" width="437">2 tbsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Mustard</td>
<td class="xl65">-</td>
<td>½ tsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Curry Leaves</td>
<td class="xl65">-</td>
<td>2 sprigs</td>
</tr>
</tbody></table>
</span></div>
<h4 style="font-size: medium; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></h4>
<h4 style="font-size: medium; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h4>
<div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
</div>
</div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1. Take the grated coconut and ginger in a mixer jar. Add little water (¼ cup) and grind them coarsely</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2. Now add the green chilly, fried gram dal/pottu kadalai and salt and grind them nicely to a smooth (as smooth or coarse as you want) consistency</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNBCjFi-7ERUj1NHNsr9j-SksJx-5xsNEN6N_z-ZSk0kKmqCXEQt1EHXtgH2Zv49MRMMHJnMcfojxooIgjWztpepwUA9Tyi482v4l9PWDWXN13JA8pYWRbL8KyVNTXC10-hze7Aq_YWA/s1600/Coconut+Chutney+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNBCjFi-7ERUj1NHNsr9j-SksJx-5xsNEN6N_z-ZSk0kKmqCXEQt1EHXtgH2Zv49MRMMHJnMcfojxooIgjWztpepwUA9Tyi482v4l9PWDWXN13JA8pYWRbL8KyVNTXC10-hze7Aq_YWA/s640/Coconut+Chutney+1.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">3. In a tadka pan, heat oil. Splutter mustard seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">4. Then add the curry leaves. Switch off flame</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">5. Add the tadka to the chutney</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJxwf_C53SO5TL2zVSQMNzja3qsIVwLOqIAtUhpRH58cXdK5aNtK4iJj6IYJy7jnZr7xjbT4RSQvx4u6hB0k-14oQjZfbufP8S2_6AKtzhLB0UyFg83ViBTpHyLuxxk4tQByQIacYKpw/s1600/Coconut+Chutney+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJxwf_C53SO5TL2zVSQMNzja3qsIVwLOqIAtUhpRH58cXdK5aNtK4iJj6IYJy7jnZr7xjbT4RSQvx4u6hB0k-14oQjZfbufP8S2_6AKtzhLB0UyFg83ViBTpHyLuxxk4tQByQIacYKpw/s640/Coconut+Chutney+2.jpg" width="640" /></span></a></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serve with idly, dosa, uthappam, pongal !</span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h4>
<div>
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Use freshly broken & scraped coconut. The taste really differs when you use even a day old (refrigerated) coconut</span></li>
</ul>
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">While you grate there will be some red or brown coloured scrapings as well. Avoid them for this chutney as it will affect the colour ;)</span></li>
</ul>
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Avoid using old coconut and also kopra</span></li>
</ul>
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Add water according to the consistency of the chutney that you need. I would suggest using less water while grinding. Add more if needed once you grind and transfer the chutney to a container</span></li>
</ul>
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">For runny chutney you can add more pottu kadalai but be cautious if you do not like the taste</span></li>
</ul>
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Ginger is optional. Pottu kadalai is also optional. Add both or either one or none as per your liking</span></li>
</ul>
<div>
<div>
<ul>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Adjust the chillies as per your taste. Quantity of ingredients given are guidelines and can be adjusted to suit personal tastes</span></li>
</ul>
<ul>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">You can use the green chillies which has become ripe and turned red in colour. They might slightly change the colour of the chutney but tastes yum</span></li>
</ul>
<ul>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">If the chutney becomes too runny, add more grated coconut and grind</span></li>
</ul>
</div>
</div>
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">While tempering can add a tsp of urad dal as well</span></li>
</ul>
</div>
<br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms", sans-serif;"><br /></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com3tag:blogger.com,1999:blog-7674664843234491728.post-38124814377184541472020-04-11T14:15:00.001+02:002020-04-11T14:15:27.321+02:00Rava Upma | Upma recipe | How to make upma?<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevNh4J3XbmInZRfHGWL556zA4CdHTUbcynhvGk2kiPN9bc7HhS-NImaHCKCfg0SHxT0FMQX4Cp-k8M0GEc6_jn8vV0B0tvf-OV1jnLLnrBEy7rhyphenhyphensmxY0BvPM1wn9-qR6RSjM1fWbock/s1600/Rava+Upma+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevNh4J3XbmInZRfHGWL556zA4CdHTUbcynhvGk2kiPN9bc7HhS-NImaHCKCfg0SHxT0FMQX4Cp-k8M0GEc6_jn8vV0B0tvf-OV1jnLLnrBEy7rhyphenhyphensmxY0BvPM1wn9-qR6RSjM1fWbock/s640/Rava+Upma+9.JPG" width="640" /></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Upma is one of the easiest breakfast that can be made in a jiffy. If you ask me, that would be the fastest breakfast that I can make, not considering idly and podi. But for idly, I would go slightly overboard and make chutney and mostly sambar as well ;) So coming back to upma, many do not like upma. In fact I hated it as a kid. I must say that I started appreciating it more after getting married ;) Not coz it's easy to make. But because my mil makes some kickass upma which is neither dry nor gooey but the perfect consistency. The key is in finding the correct ratio of water required for the consistency that suits your liking. The rest is breeze. Experiment with that and I am sure you will reach there too soon :) The ratio I have mentioned here is for a more firm and fluffy upma. So let's see how to make it..</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlAf82InNusa-mvnZ37sqgJ4lSxpIpkZHctDBGmHw0GkvgWtmZC2birN2K1IantV49t6pCHmIHtTnoVHarPDISE3ab96fdfEuXF4df5TE_0dwLxX38sa_Hvu7HIkhRV1ufan1J4Fxv0I/s1600/Rava+Upma+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1569" data-original-width="1569" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlAf82InNusa-mvnZ37sqgJ4lSxpIpkZHctDBGmHw0GkvgWtmZC2birN2K1IantV49t6pCHmIHtTnoVHarPDISE3ab96fdfEuXF4df5TE_0dwLxX38sa_Hvu7HIkhRV1ufan1J4Fxv0I/s640/Rava+Upma+8.JPG" width="640" /></a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawFsl1o7v1sleUr2ttRCvzlLXgpbytjVQm793e0j0Q6rreY3_Q9zI0RT3ohoNURzjfagbyucTQuNHpX5QsQyBrGRuUyYx9PJI43LLuSz4LgPcUOMopbQ_2lAn2aYwoSYcEg1t0PHF_DU/s1600/Rava+Upma+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1437" data-original-width="1438" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawFsl1o7v1sleUr2ttRCvzlLXgpbytjVQm793e0j0Q6rreY3_Q9zI0RT3ohoNURzjfagbyucTQuNHpX5QsQyBrGRuUyYx9PJI43LLuSz4LgPcUOMopbQ_2lAn2aYwoSYcEg1t0PHF_DU/s640/Rava+Upma+11.JPG" width="640" /></a></div>
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<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 2 persons</span></h4>
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<div style="margin: 0px;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
</div>
<h4 style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></h4>
</div>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 5 minutes</span></h4>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 15 minutes</span></h4>
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<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></h4>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></h4>
</div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 597px;">
<colgroup><col style="mso-width-alt: 8155; mso-width-source: userset; width: 167pt;" width="223"></col>
<col style="width: 48pt;" width="64"></col>
<col style="mso-width-alt: 11337; mso-width-source: userset; width: 233pt;" width="310"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 167pt;" width="223">Oil/Ghee</td>
<td class="xl65" style="width: 48pt;" width="64">-</td>
<td style="width: 233pt;" width="310">1 tbsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Mustard</td>
<td class="xl65">-</td>
<td>1 tsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Urd Dal</td>
<td class="xl65">-</td>
<td>1 tsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Curry Leaves</td>
<td class="xl65">-</td>
<td>A sprig</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Roasted Rava/Semolina</td>
<td class="xl65">-</td>
<td>1 cup</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Onion</td>
<td class="xl65">-</td>
<td>1 no (medium sized - chopped)</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Green Chilly<br />
Asafoetida</td>
<td class="xl65">-<br />
-</td>
<td>2 nos <br />
¼ tsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Water</td>
<td class="xl65">-</td>
<td>2 ¼ cups</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Salt</td>
<td class="xl65">-</td>
<td>As needed</td>
</tr>
</tbody></table>
</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h4>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1. Take the rava/semolina in a kadai. Roast the rava on a low or medium flame for 3-4 minutes till they are crisp. </span><span style="font-family: "trebuchet ms", sans-serif;">Keep stirring else it will get burnt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2. Heat oil in a kadai/pan. Splutter mustard. When it splutters add the urd dal. Allow it to turn golden. Take care not to burn</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<div>
<span style="font-family: "trebuchet ms" , sans-serif;">3. Add curry leaves, chopped onions and green chilly and saute </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">4. Add salt and asafoetida as well and saute till the onions slightly turn colour. I don't make them brown and just saute for 2-3 minutes as we like it that way</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PoEHnyXCtb706P21K1ISdwLv7W0ZKqO4AxuxTNmtJM73N5iZct3DZloNq7bwFn9_sOSkly07oPaiyDmCMelu2d2dPhJOWkM7C0SDF3MAuokx1lo7qLKPxMewmCP1pl78K_-lyGKFlTc/s1600/Rava+Upma+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PoEHnyXCtb706P21K1ISdwLv7W0ZKqO4AxuxTNmtJM73N5iZct3DZloNq7bwFn9_sOSkly07oPaiyDmCMelu2d2dPhJOWkM7C0SDF3MAuokx1lo7qLKPxMewmCP1pl78K_-lyGKFlTc/s640/Rava+Upma+12.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">5. Now add water (refer notes) and check salt. It should taste salty. If not adjust salt. Allow the water to boil</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">6. Once it boils, reduce the flame and add the roasted rava little at a time and constantly stirring with your other hand. Keep the flame reduced, as the water can splutter </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfxI90PmjRjzcZTm1qQFcN1hvLMt_n356eXb4Rb19r3wSQvYBTnDmLnHhu8MYmsF7w7-CKZC54ly7kvrxXtp2iERDU8-A11Qg8XpbpUryRDCt3eNCLbwZSbCMxaYNLEmxIJraUunn7yw/s1600/Rava+Upma+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfxI90PmjRjzcZTm1qQFcN1hvLMt_n356eXb4Rb19r3wSQvYBTnDmLnHhu8MYmsF7w7-CKZC54ly7kvrxXtp2iERDU8-A11Qg8XpbpUryRDCt3eNCLbwZSbCMxaYNLEmxIJraUunn7yw/s640/Rava+Upma+13.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">7. The rava will absorb the water and become thick. Then close the pan with a lid and allow the rava to cook in low flame for about 5-6 minutes</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">8. Now open the lid and check. You can stir in between if needed or you are worried that it might stick to the bottom of the vessel</span><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1XQXU5QozofpzSEQ5Rr68gqvT1ucFynvzR5XDs2iXjnel79PlGlHf-HtBn0WRTPKkZv3UKWGnt0cdnrXe0VMenC1KXUoUGaJrhqa300nmt3zG41_fmNaGLmBjLaa3fZdrtZaG-o10q4/s1600/Rava+Upma+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1XQXU5QozofpzSEQ5Rr68gqvT1ucFynvzR5XDs2iXjnel79PlGlHf-HtBn0WRTPKkZv3UKWGnt0cdnrXe0VMenC1KXUoUGaJrhqa300nmt3zG41_fmNaGLmBjLaa3fZdrtZaG-o10q4/s640/Rava+Upma+14.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Garnish with little grated coconut or coriander leaves before you serve !</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h4>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Use ghee for a more yummy flavour and taste</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can also add fried cashews for a richer taste</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">I always use roasted rava/semolina as it makes my life easier! If you are using unroasted one, then as the first step roast the rava in a pan for 3-4 minutes in medium flame until you get a nice roasted flavour. Keep stirring else it will get burnt</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">We like our upma plain. If you want to add veggies like carrot, beans or peas, you can add them after sauteeing the onions and then proceed to the next step once the veggies get cooked</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can even add tomatoes for a tangy flavour</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">My mom adds some chopped ginger along with the onions, so if you like that flavour you can add them as well</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">The quantity of water mentioned here is for a fluffy upma. If you like more gooey one increase the quantity of water. Either ways make sure the rava is properly cooked. Low flame and covered cooking is the key for a properly cooked and fluffy upma !</span></li>
</ul>
</div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span></div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com3tag:blogger.com,1999:blog-7674664843234491728.post-37067188460907094962020-03-27T05:02:00.003+01:002020-03-27T05:08:03.580+01:00Online Grocery and Snacks Shopping - myflavory.com UAE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">My dear UAE readers, I am pleased to let you all know that myflavory.com is available for your online grocery shopping with <b>free delivery*</b>. At this crucial point of dealing with the Corona pandemic, staying home and staying safe seems to be the best way to keep ourselves as well as our society safe. Let's join hands in this fight against the virus and hope to come out of this as soon as we can. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://myflavory.com/">myflavory.com</a> (</span><a href="https://myflavory.com/" style="text-align: left;">https://myflavory.com/</a>) <span style="font-family: "trebuchet ms" , sans-serif;">has a wide range of varieties from staple groceries, snacks, sweets and native specialties. Groceries include rice varieties, millets, cold pressed oils, masalas, spices, atta, flours, dry fruits, palm sugar products, flowers, pooja needs and much more. There is also a variety of sweets and snacks from Tamil Nadu, Kerala and North India. Also they have special Arabic, Omani, Lebanese and Sri Lankan sweets & snacks. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: left;">Cheers,</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span></div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com206tag:blogger.com,1999:blog-7674664843234491728.post-49171597422443842172020-03-22T03:38:00.001+01:002020-03-22T03:38:49.528+01:00Chow Chow Kootu | Chayote Squash Kootu | South Indian Kootu with Bangalore Kathirikkai<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcDoxTZdb1Yehi_QiUoRQep0C0GZfnyJdhqCC3dVIvsDsjvlklaENoglCvs6VzQa1ExxO0xEtavza9jGw9giJ0udlP_DkaIJ3ZQm6VA2YoRqXhjEO4E5v6nSzCFtHxL_QyEqWjzAIJnY/s1600/Chow+Chow+Kootu+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1202" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcDoxTZdb1Yehi_QiUoRQep0C0GZfnyJdhqCC3dVIvsDsjvlklaENoglCvs6VzQa1ExxO0xEtavza9jGw9giJ0udlP_DkaIJ3ZQm6VA2YoRqXhjEO4E5v6nSzCFtHxL_QyEqWjzAIJnY/s640/Chow+Chow+Kootu+6.JPG" width="480" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Kootu is one of my favourite side dishes. It is a wholesome meal in itself and requires really less effort and time. And luckily my little one also loves it, so I find making them often. Usually I make kootu with any veggies similar to this <a href="https://amateurscookingdiary.blogspot.com/2018/09/pudalangai-kootu-without-coconut-easy.html">Pudalangai kootu</a> (Snake Gourd) or this <a href="https://amateurscookingdiary.blogspot.com/2016/09/yellow-pumpkin-kootu-poosanikai-kootu.html">Yellow Pumpkin Kootu</a> (Poosanikai) without coconut. At times I use coconut but do not grind them like in this <a href="https://amateurscookingdiary.blogspot.com/2017/07/vazhaithandu-kootu-banana-stem-kootu.html">Vazhaithandu Kootu</a> (Banana stem). For me those recipes are very light on the tummy and the one like this Chow Chow kootu recipe today is a little heavy with coconut and rice flour ground and mixed in. But I like this one too. It also tastes yum and is like the one in restaurants or the ones that they serve in weddings :) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimulfjxQnnmGCJ1b3BJF9MBRtJV0hGoXIA0C4a7mMddSVoTGM0w4k6v7nm_sdircIUQvdtsJQeYaKGIWL9bqWg6fQoYygfv93bx-z7oPZiTzsQUW9mKePHL7ntQTiiog38F9PRK_FS4xU/s1600/Chow+Chow+Kootu+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1204" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimulfjxQnnmGCJ1b3BJF9MBRtJV0hGoXIA0C4a7mMddSVoTGM0w4k6v7nm_sdircIUQvdtsJQeYaKGIWL9bqWg6fQoYygfv93bx-z7oPZiTzsQUW9mKePHL7ntQTiiog38F9PRK_FS4xU/s640/Chow+Chow+Kootu+7.JPG" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Recipe Source: Ma</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;"> </span></h4>
<h4>
<span style="font-family: "trebuchet ms" , sans-serif;">I Took: 30 minutes</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;"> </span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serves : 2 persons</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 579px;"><colgroup><col style="mso-width-alt: 7058; mso-width-source: userset; width: 145pt;" width="193"></col><col style="width: 48pt;" width="64"></col><col style="mso-width-alt: 11776; mso-width-source: userset; width: 242pt;" width="322"></col></colgroup><tbody>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; width: 145pt;" width="193"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 579px;"><colgroup><col style="mso-width-alt: 7058; mso-width-source: userset; width: 145pt;" width="193"></col><col style="width: 48pt;" width="64"></col><col style="mso-width-alt: 11776; mso-width-source: userset; width: 242pt;" width="322"></col></colgroup><tbody>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; width: 145pt;" width="193"><span style="font-family: "trebuchet ms" , sans-serif;">Chow Chow (Chayote)</span></td><td class="xl65" style="width: 48pt;" width="64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="width: 242pt;" width="322"><span style="font-family: "trebuchet ms" , sans-serif;">1 medium sized one</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Channa Dal/Moong Dal</span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td><span style="font-family: "trebuchet ms" , sans-serif;">¼ cup</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Ginger</span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td><span style="font-family: "trebuchet ms" , sans-serif;">An inch piece</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Garlic</span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td><span style="font-family: "trebuchet ms" , sans-serif;">2-3 cloves</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Turmeric powder</span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td><span style="font-family: "trebuchet ms" , sans-serif;">As needed</span></td></tr>
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</td><td class="xl65" style="width: 48pt;" width="64"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></td><td style="width: 242pt;" width="322"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></u></b><b><u><span style="font-family: "trebuchet ms" , sans-serif;">To Grind:</span></u></b></span><br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 690px;">
<colgroup><col style="mso-width-alt: 7094; mso-width-source: userset; width: 146pt;" width="194"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
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<td height="20" style="height: 15.0pt; width: 146pt;" width="194"><span style="font-family: "trebuchet ms" , sans-serif;">Grated Coconut</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">3-4 tbsp</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 no</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Cumin Seeds/Jeerakam</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Rice Flour</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></u></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u><span style="font-family: "trebuchet ms" , sans-serif;">To Temper:</span></u></b></span><br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 579px;"><colgroup><col style="mso-width-alt: 7058; mso-width-source: userset; width: 145pt;" width="193"></col><col style="width: 48pt;" width="64"></col><col style="mso-width-alt: 11776; mso-width-source: userset; width: 242pt;" width="322"></col></colgroup><tbody>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; width: 145pt;" width="193"><span style="font-family: "trebuchet ms" , sans-serif;">Oil</span></td><td class="xl65" style="width: 48pt;" width="64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="width: 242pt;" width="322"><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Mustard </span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td class="xl66"><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Urad Dal</span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly</span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td><span style="font-family: "trebuchet ms" , sans-serif;">3 nos</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Curry leaves</span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td><span style="font-family: "trebuchet ms" , sans-serif;">A sprig</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Asafoetida</span></td><td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td><span style="font-family: "trebuchet ms" , sans-serif;">2 pinch</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Rinse channa (or moong) dal thoroughly in water. Then soak the dal in water (I took 1.5 cups) for 20-30 minutes. Channa dal pairs well with chow chow but at times I use moong dal too</span><br />
<span style="font-family: "trebuchet ms", sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms", sans-serif;">2. Remove the skin of chow chow (and also the seed in the middle) and dice it and keep aside</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">3. Add salt & turmeric powder to the soaked dal, diced chow chow, crushed ginger (optional) & </span></span><span style="font-family: "trebuchet ms", sans-serif;">crushed garlic (optional) in a pressure cooker. Pressure cook it for 3-4 whistles or until it is done </span><br />
<span style="font-family: "trebuchet ms", sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms", sans-serif;">4. Alternately you can cook them in a pot as well. If using a pot, make sure you add sufficient water and cook the dal & chow chow. Also take care to see that the water doesn't dry up and leave you with a burnt vessel. However chow chow takes longer to cook. So it's better to use a pressure cooker for faster cooking</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjwICDgVYCqsUr_MklhaKJrXJgYmf6tP6ZLOUNeyBqvibfWJtmn1CNQ0y6XpBAp5F9zsbyKhVGR9FAT8ukJ9Gj-Y_qfFgrKc0P9gZOAaFtu9UDuEpiGhoc82BYbPh2-QHG72SkzPd6bY/s1600/Chow+Chow+Kootu+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjwICDgVYCqsUr_MklhaKJrXJgYmf6tP6ZLOUNeyBqvibfWJtmn1CNQ0y6XpBAp5F9zsbyKhVGR9FAT8ukJ9Gj-Y_qfFgrKc0P9gZOAaFtu9UDuEpiGhoc82BYbPh2-QHG72SkzPd6bY/s640/Chow+Chow+Kootu+1.jpg" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. While the chow chow is getting cooked, take the grated coconut, cumin seeds, red chilly & rice flour in a mixer along with 2-3 tbsps of water and grind it to a smooth paste </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Once the chow chow is cooked and the the pressure is released, open the cooker. Add the ground paste to it and give a nice stir</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">7. If water is less, add enough for your desired consistency. Allow the kootu to boil in low flame</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtzJ-gpsfVdu3bwE4Myq__JCB9dHdtfbJUnrJGyqRqFKN7q10G0odbxPMkrKTPVaXye49oxTfDb4FAGSokIetfWU9ZFgiY_4Soff-xk6WTP9T-dBDzvxv39s9N1OT1bbO8Pk2mOohSuo/s1600/Chow+Chow+Kootu+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtzJ-gpsfVdu3bwE4Myq__JCB9dHdtfbJUnrJGyqRqFKN7q10G0odbxPMkrKTPVaXye49oxTfDb4FAGSokIetfWU9ZFgiY_4Soff-xk6WTP9T-dBDzvxv39s9N1OT1bbO8Pk2mOohSuo/s640/Chow+Chow+Kootu+2.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">8. Now for the tadka/tempering, heat oil in a tadka pan/kadai</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">9. Add the mustard seeds. When they splutter, add the urd dal. As it slightly turns colour add the remaining ingredients (red chilly is optional - add to adjust the heat of the kootu) and give a nice stir</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">10. Add the tadka to the kootu and mix and serve</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Tastes awesome with Plain Rice / Rasam Sadam / </span><a href="http://amateurscookingdiary.blogspot.no/2013/08/kathirikai-kara-kulambu-kathirikai.html">Kathirikai Kara Kuzhambu</a> <span style="font-family: "trebuchet ms" , sans-serif;">/</span> <a href="http://amateurscookingdiary.blogspot.no/2013/07/pavakkai-puli-kuzhambu-pavakkai-kara.html" target="_blank">Pavakkai Puli Kuzhambu</a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Instead of boiling the moong dal, you can pressure cook as well. Just about 2 whistles should suffice. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span></div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com5tag:blogger.com,1999:blog-7674664843234491728.post-82523887470399319632020-02-12T05:57:00.000+01:002020-02-12T05:57:29.815+01:00Chammanthi Podi | Nadan Chammanthi Podi | Nalikera Podi | Kerala Style Roasted Coconut Powder for Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMSfKQhzeyi4zcIt4-dvfn0IhRMwACPoq0ItGT5MnP-A8r0TPiMNYDntYHBZBq5NHXkZnZsswpd7sJzj3bH4dpo0Xkn5wP2kGs8eW5tklFIx1YQbdSorjUYqjeeyeXsoc5iXL_7Qj75o/s1600/Nadan+Chammanthi+Podi+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMSfKQhzeyi4zcIt4-dvfn0IhRMwACPoq0ItGT5MnP-A8r0TPiMNYDntYHBZBq5NHXkZnZsswpd7sJzj3bH4dpo0Xkn5wP2kGs8eW5tklFIx1YQbdSorjUYqjeeyeXsoc5iXL_7Qj75o/s640/Nadan+Chammanthi+Podi+4.JPG" width="480" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chammanthi Podi needs no intro for a Malayalee ;) It is a staple at many Mallu homes and almost every other mallu going abroad would have taken this condiment, packed & sealed tightly and buried deep inside the suitcase :D If they do not take it during their first visit, they will definitely remember to pack some when they come & go back after the vacation :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It is really yummy, easy to make, can be stored for quite some time if handled properly and can be had with just rice and curd. It is the most yummax combo if you ask me :) And we eat a pot full of rice when we eat them with matta rice & curd combo. Of course, we make a fluffy omelette loaded with onions also to go with it ! So now without much talk, let's see how this is made.. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">P.S: This one is made by my mil & I took only the pics :D And these are one of the first set of food pics taken with iPhone XR. Am going to ditch my SLR for a while now...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzitLM34aUwDYd75VsrNjBigv-dP1JZU7eRN8ca086HIlqnIYdSsX-xaqz3EknUtSBz2CrWSkwMTJo8skTEzMm3sF6xufpcfXeuTPHng_ErUXgyHptIeqfyt6bx2CJijfMlqq0qEyDF0/s1600/Nadan+Chammanthi+Podi+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzitLM34aUwDYd75VsrNjBigv-dP1JZU7eRN8ca086HIlqnIYdSsX-xaqz3EknUtSBz2CrWSkwMTJo8skTEzMm3sF6xufpcfXeuTPHng_ErUXgyHptIeqfyt6bx2CJijfMlqq0qEyDF0/s640/Nadan+Chammanthi+Podi+6.JPG" width="480" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Recipe Source: Amma</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves: 3-4 persons</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation Time: 5 minutes</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking Time: 30 minutes</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">I Used:</span></h4>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
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<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: Trebuchet MS, sans-serif;">Coconut</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: Trebuchet MS, sans-serif;">2 medium sized coconuts - Around 4 cups -
grated</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Tamarind</span></td>
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<td><span style="font-family: Trebuchet MS, sans-serif;">3 tbsp - A big lemon sized </span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Shallots</span></td>
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<td><span style="font-family: Trebuchet MS, sans-serif;">15-20 nos - medium sized</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Curry Leaves</span></td>
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<td><span style="font-family: Trebuchet MS, sans-serif;">4-5 sprigs</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Red Chilly</span></td>
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<td><span style="font-family: Trebuchet MS, sans-serif;">20-22 nos</span></td>
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<span style="font-family: Trebuchet MS, sans-serif;">The Way:</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Grate the coconut finely without bigger scrapes. If you get big scrapes while grating, then you can add them in a mixie jar and give a quick pulse so that the scrapes are even. This will ensure that the colour of the powder/podi is even and dark without white specks</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Take the grated (& pulsed) coconut in a wide and thick bottomed pan/uruli. Roast them on a low/medium flame. Keep roasting them as often as possible to ensure that they do not get burnt or get stuck at the bottom of the vessel</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Once the coconut starts to brown slightly, add the tamarind pieces (If you wish, can wash them and add) and keep roasting</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. After 2-3 minutes add the curry leaves and shallots. If shallots are bigger, slice them and add</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Keep roasting them till they turn deep brown in colour. Keep caution to not to burn them else the taste of the podi will not be up to the mark</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. In a separate kadai/vessel roast the dry red chillies for 2-3 minutes till they swell up and give out a good glaze. Do not roast for long as it will get burnt </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Now allow them to cool till they reach room temperature</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvT0waeIopil6Z3tdCPnzV49QpXPkLsKbAh8xMHbILDk9FEUqLuQ7Hx5d3GT-RLblFsPyhcneF2fIv_qdCH-4XHDyQHnF7MXqwMCQkSt4XDYYAaxo3z6NfEwWVub6PZbzimgS8xjevPBQ/s1600/Nadan+Chammanthi+Podi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvT0waeIopil6Z3tdCPnzV49QpXPkLsKbAh8xMHbILDk9FEUqLuQ7Hx5d3GT-RLblFsPyhcneF2fIv_qdCH-4XHDyQHnF7MXqwMCQkSt4XDYYAaxo3z6NfEwWVub6PZbzimgS8xjevPBQ/s640/Nadan+Chammanthi+Podi+2.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Then add all the contents including the red chilly to a large mixie jar and grind them coarsely. Ideally it should be a little coarse. You can grind them as fine or coarse as you wish though :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve with matta rice, curd & pickle :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cheers,</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chitz</span></div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com5tag:blogger.com,1999:blog-7674664843234491728.post-35684750149568185602020-02-03T02:02:00.000+01:002020-02-03T02:02:07.641+01:00Dal Palak (without onion and garlic) | Palak Dal | Easy Dal Palak Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BJeQ_4ENiIpjj3grw659t3tB8rZktBt2MFr013xuFC-yAlM4qqOawWix0iD1m__NI5kGR24Ei4ZlmScs9oOVxRf6ZBocGdnp4M5L8DcPmVbGwcPvyCAFCiWgHC9c3tlvDkbJRXESBek/s1600/Dal+Palak+18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BJeQ_4ENiIpjj3grw659t3tB8rZktBt2MFr013xuFC-yAlM4qqOawWix0iD1m__NI5kGR24Ei4ZlmScs9oOVxRf6ZBocGdnp4M5L8DcPmVbGwcPvyCAFCiWgHC9c3tlvDkbJRXESBek/s640/Dal+Palak+18.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Recipe for the day is this warm and yummy Dal Palak which always reminds me of our Pune days. This hot bowl of simple yet flavorful palak dal was enough for us to eat scores of phulkas and extra extra helpings of rice. Did I slightly go overboard? Maybe ;) But you get the drift right. It is healthy too. All you need is that bowl of dal and maybe a sabzi. Even if I don't get time to make a sabzi, we manage with <a href="https://amateurscookingdiary.blogspot.com/2017/06/boiled-egg-fry-masala-egg-fry-muttai.html">boiled egg fry</a> or paneer burji. I love to make this with the palak I used to buy in Pune which gives an earthly flavor to the gravy. With the Chennai palak I feel that's missing. So without much further talk, let's get to the recipe.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Recipe Source: <a href="https://www.vegrecipesofindia.com/palak-dal-spinach-dal/#wprm-recipe-container-137200">Here</a></span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves: 3-4 persons</span></h4>
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<div style="margin: 0px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
<h4 style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">I Took: </span></h4>
</div>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Preparation Time: 5 minutes</span></h4>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Cooking Time: 30 minutes</span></h4>
<div>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></h4>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">I Used:</span></h4>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: Trebuchet MS, sans-serif;">Palak</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: Trebuchet MS, sans-serif;">2 cups</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Tur Dal</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">½ cup</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Oil/Ghee</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">1 tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Ginger</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">An inch piece - chopped</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Green Chilly</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">2 nos (medium sized) - chopped </span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Red Chilly powder</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">½ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Asafoetida</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">½ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Salt</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">As Needed</span></td>
</tr>
</tbody></table>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">The Way:</span></h4>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1. Rinse the lentil with water for 2-3 times. Then take them in a pressure cooker and add around 2 cups of water. Add salt and turmeric powder to it. If you have time soak the dal for 15-20 minutes before cooking so that they cook faster</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2. Pressure cook the dal for 5 to 6 whistles till it becomes soft and mushy</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PFb3JHvp_SFa21y2O6SjEUAPbq9kE42A6PnN1QmfvBTR1wfd_norqcc4_3Zlv5ZCwYsBjIFdhMRFJzGpPn90ma7obYCwH7CpPmmtGq69ldfkJS8XiKKsRJSfFTvlZPP1FyBL_TY8xmQ/s1600/Dal+Palak+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PFb3JHvp_SFa21y2O6SjEUAPbq9kE42A6PnN1QmfvBTR1wfd_norqcc4_3Zlv5ZCwYsBjIFdhMRFJzGpPn90ma7obYCwH7CpPmmtGq69ldfkJS8XiKKsRJSfFTvlZPP1FyBL_TY8xmQ/s640/Dal+Palak+1.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">3. Now rinse the palak in water for 2-3 times. Drain them of water. Then chop finely and keep aside. Also clean and chop the ginger and green chillies and keep aside</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">4. In a pan heat oil/ghee. Using ghee gives a very nice aroma and flavor to the gravy. Then temper the cumin seeds </span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVI-Bysm5l0mHhgN81ytc8kkZvnoM5aTiH0jdpwim-NXrKwJaNX6P0MW8IXFI6joTE1EfxgjtoWalBYcHrobNNzRkH0S6BoKK7O7dWxV2J8dsqA8JO6d6L-CmnQwMuq0o66iTFzz5tecQ/s1600/Dal+Palak+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVI-Bysm5l0mHhgN81ytc8kkZvnoM5aTiH0jdpwim-NXrKwJaNX6P0MW8IXFI6joTE1EfxgjtoWalBYcHrobNNzRkH0S6BoKK7O7dWxV2J8dsqA8JO6d6L-CmnQwMuq0o66iTFzz5tecQ/s640/Dal+Palak+2.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">5. Reduce the flame to low and then add the chopped ginger and fry till the raw smell goes off</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">6. Then add the chopped green chillies & fry for 30 seconds</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">7. Now add the chopped palak and saute for a minute</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">8. Then add the red chilly powder and asafoetida</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKK4CWk7txMvqPiYKBMosFxhpwNayQdXcH_AaMH2qi2F1a3F6mFNS6QU0coxRIlnruakA8Iob7fxFMxaQhz3-uB9R_S8Bu1rr8AaL3tiQ9QvSaiQzQd7RaXqdtXLu3MoiJtAwWGXSBao/s1600/Dal+Palak+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKK4CWk7txMvqPiYKBMosFxhpwNayQdXcH_AaMH2qi2F1a3F6mFNS6QU0coxRIlnruakA8Iob7fxFMxaQhz3-uB9R_S8Bu1rr8AaL3tiQ9QvSaiQzQd7RaXqdtXLu3MoiJtAwWGXSBao/s640/Dal+Palak+3.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">9. Now cover the pan and cook for 6-8 minutes till the palak is cooked. Palak will release some water. So no need to add additional water at this point. Just open the lid and saute twice or thrice in between so that the palak doesn't stick to the bottom of the pan</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">10. Mash the cooked dal so that it is smooth. Once the palak is cooked, add the mashed dal to it</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">11. Add water (1-2 cups) depending on the consistency you want or the gravy and give a nice stir</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">12. Check salt and add if needed</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DL1NYZpL_Jzed5M15ZI2Ja-JNNF6SWje1UdZ9cuvc6UbdMC9mg82MWAhLV4MOOTEEgUhKZpJb_N3aTfXaOzx3LhHoBrulBmHDc3FdqKeEgrPJMXVYsRVTRxh5r35JM87T6B_w-Ko01k/s1600/Dal+Palak+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DL1NYZpL_Jzed5M15ZI2Ja-JNNF6SWje1UdZ9cuvc6UbdMC9mg82MWAhLV4MOOTEEgUhKZpJb_N3aTfXaOzx3LhHoBrulBmHDc3FdqKeEgrPJMXVYsRVTRxh5r35JM87T6B_w-Ko01k/s640/Dal+Palak+4.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">13. Simmer the dal for about 5 minutes and then switch off</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Serve with nice phulkas/rotis, rice & a sabzi of choice :)</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Cheers,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chitz</span><br />
</div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com2tag:blogger.com,1999:blog-7674664843234491728.post-43125493075107290292019-11-08T07:20:00.002+01:002019-11-08T07:20:57.060+01:00Ponnanganni Keerai Poriyal | Ponnangani Greens Stir Fry | Dwarf Copper Leaf Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzDYWOfCywfDURIBHnY9zW4fVCuVKRm_I98mtDQw0dOnJX5duTZr8gU-Vs3DOFo8TzWzRnb_PQCdbq4cJ9we6cePJOGw1SRffDtLUawwEC0sMygsblbjMgBcD0nOtH37BIdWvMGJKFKA/s1600/Ponnangani+Poriyal+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1195" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzDYWOfCywfDURIBHnY9zW4fVCuVKRm_I98mtDQw0dOnJX5duTZr8gU-Vs3DOFo8TzWzRnb_PQCdbq4cJ9we6cePJOGw1SRffDtLUawwEC0sMygsblbjMgBcD0nOtH37BIdWvMGJKFKA/s640/Ponnangani+Poriyal+7.JPG" width="478" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Here I go with yet another greens stir fry recipe. This time it is none other than the iron & calcium rich Ponnangani leaves. They come in two shades - green and red. Here I have prepared the stir fry using green leaves today. You can follow the same recipe for the red leaves as well. Ponnangani leaves has many medicinal benefits. To mention a few, it is recommended as a very good medicine for all your eye problems and for also maintaining a healthy and glowing skin. It is said to reduce body heat and is a good remedy for piles problems. And it is very effective against stomach ulcers, gut problems and also to improve your overall health. And so I guess by now you must have very well understood how great these greens are for your health, so let's go check out how to make a simple and tasty stir fry with them :)</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibifTjy8bFZcSkkZvA3kuwMs_8eb0K1UmKqdE1vNSlwxFXU99T_YnDBSAseMiG77poIJBnMl_0cl4emn3jCJnTIFh_r3zUsupM_X_Eyj2Qi3DH2xldUCO-eOGaZWAEnsx1kyim7l0lGuM/s640/Ponnangani.JPG" style="margin-left: auto; margin-right: auto;" width="478" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how it looks :)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndb_osqCW8OnMkykyfaR1AhoTK3oRyTw5lX1NUopGSi32tHY78AaAOn-h209kG1u5WcxaQlGACjulJgp_HS9XFkcmHQLCInHRwfuzbLvrjHPAVMEvZoquO1U_34Zq0lj2Pd9DkRz8x0c/s1600/Ponnangani+Poriyal+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><br /><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndb_osqCW8OnMkykyfaR1AhoTK3oRyTw5lX1NUopGSi32tHY78AaAOn-h209kG1u5WcxaQlGACjulJgp_HS9XFkcmHQLCInHRwfuzbLvrjHPAVMEvZoquO1U_34Zq0lj2Pd9DkRz8x0c/s640/Ponnangani+Poriyal+8.JPG" width="640" /></span></a></div>
<h3 style="background-color: white;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></h3>
<h3 style="background-color: white;">
<span style="font-family: Trebuchet MS, sans-serif;">Serves: 4-5 persons</span></h3>
<h3 style="background-color: white;">
<span style="font-family: Trebuchet MS, sans-serif;"><br />I Took: </span></h3>
<h3 style="background-color: white;">
<span style="font-family: Trebuchet MS, sans-serif;">Preparation Time: 15 mins</span></h3>
<h3 style="background-color: white;">
<span style="font-family: Trebuchet MS, sans-serif;">Cooking Time: 25 mins</span></h3>
<h3 style="background-color: white;">
<span style="font-family: Trebuchet MS, sans-serif;"><br />I Used:</span></h3>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: Trebuchet MS, sans-serif;">Ponnangani Keerai</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: Trebuchet MS, sans-serif;">2 cups</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Sesame oil</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Mustard</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Urad Dal</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Red Chilly</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">4 nos (slit)</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Onion (chopped)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Asafoetida</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turmeric Powder</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">-</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">½ cup - 1 medium sized</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 fat pinch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Mung Dal</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp (boiled) (Take 1 tbsp raw and soak)</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Grated Coconut</span></td>
<td class="xl65"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp</span></td>
</tr>
</tbody></table>
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<h3 style="background-color: white;">
<span style="font-family: Trebuchet MS, sans-serif;">The Way:</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1. </span><span style="background-color: white;">Take the moong dal in a bowl. Rinse well in water. Then soak the dal in ¼ cup of water for 15-20 minutes</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Once soaked, add a little salt (not much coz we will be adding in the poriyal as well) and cook them till done. First keep the flame in high till the water boils and then simmer and cook covered till done. The dal should not turn mushy. They should be cooked and retain their shape. It should take around 8-10 minutes for them to get cooked</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Meanwhile clean and keep the greens (keerai). Remove old or wilted or yellow coloured leaves. I use only the leaves and discard the stem</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Rinse the greens (keerai) in water 2-3 times to remove the dirt and mud particles. Then drain the water and chop them roughly and keep aside</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7PO3RU1WhC-vDxpOasAUzX7bpX5kGt0z98mea_eT14G2Vg69y115tStAbscE2OQChgD74a7N4jw2F-smXKPuD_ApDHYYiS2gpDsO6DoC9qF5mpgb-QJHmpsUnqULoMOwH-49YU9XhTM/s1600/Ponnangani+Poriyal+1.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7PO3RU1WhC-vDxpOasAUzX7bpX5kGt0z98mea_eT14G2Vg69y115tStAbscE2OQChgD74a7N4jw2F-smXKPuD_ApDHYYiS2gpDsO6DoC9qF5mpgb-QJHmpsUnqULoMOwH-49YU9XhTM/s640/Ponnangani+Poriyal+1.jpg" width="640" /></a></div>
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5. Chop the onions and keep aside</div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. In a pan, heat sesame oil. Use sesame oil for this stir fry. It is highly recommended. If you do not have it replace with sunflower or coconut oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Splutter mustard. Then reduce the flame and add the urad dal and broken red chillies. Saute them. Take care not to burn the red chilly or dal</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagvT_3BTz3WlWKfHJyid9g8iF6R_lHvMU01ZVOa3aYu1YHw-t3BdJ5caDCdywPlMsgagV6A5PfVhzo2Z28cnrF0ZtSfdRRWtUT3Q-ezOLqjLu2cHNgVgGdhg-NpanFh5opHIpUL0707k/s1600/Ponnangani+Poriyal+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagvT_3BTz3WlWKfHJyid9g8iF6R_lHvMU01ZVOa3aYu1YHw-t3BdJ5caDCdywPlMsgagV6A5PfVhzo2Z28cnrF0ZtSfdRRWtUT3Q-ezOLqjLu2cHNgVgGdhg-NpanFh5opHIpUL0707k/s640/Ponnangani+Poriyal+2.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">8. Add the chopped onions and saute. T</span><span style="font-family: "Trebuchet MS", sans-serif;">he onions should turn translucent and slightly start to turn colour</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. Then add asafoetida and turmeric powder. Give a quick saute</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10. Add the chopped greens and give a nice stir. Add 2-3 tbsp of water and give a quick stir. Cover and cook for 5-6 minute till the leaves wilt and get cooked. Check in between to see that they do not get stuck at the bottom and saute to avoid that</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpE8gl3N6SoxCHKpKVQ9O5cS6D2zSA9dMu-Jy3c-NPRARzFcibD9F2OtGtO-ATqDlUNJ60QEmP_CkE-SHqEhBNz3qc2jRrltfp18ARKuHA_UMVn_JN10C9hUv3mqUfQr786M7kYyvEeA/s1600/Ponnangani+Poriyal+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpE8gl3N6SoxCHKpKVQ9O5cS6D2zSA9dMu-Jy3c-NPRARzFcibD9F2OtGtO-ATqDlUNJ60QEmP_CkE-SHqEhBNz3qc2jRrltfp18ARKuHA_UMVn_JN10C9hUv3mqUfQr786M7kYyvEeA/s640/Ponnangani+Poriyal+3.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">11. Once the greens are cooked, add the cooked moong dal and give a gentle stir and leave it for a minute</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">12. Then add the grated coconut and give a quick and gentle stir</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEike5qrMcVzKgkD14yltRf7tFz993g16dfk6HRfgIq46iX6jvHhIYVWLcA6NbUNhXZGeIM-5YSeiaYR8ZWFx7RXh660MIMc9h9vuKpZ1FrbrGcYIRiUd7F1l3vKKATfwqb0HbMiosDZkUs/s1600/Ponnangani+Poriyal+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEike5qrMcVzKgkD14yltRf7tFz993g16dfk6HRfgIq46iX6jvHhIYVWLcA6NbUNhXZGeIM-5YSeiaYR8ZWFx7RXh660MIMc9h9vuKpZ1FrbrGcYIRiUd7F1l3vKKATfwqb0HbMiosDZkUs/s640/Ponnangani+Poriyal+4.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">13. Switch off flame and serve with rice and a gravy of choice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cheers,</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chitz</span></div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com7tag:blogger.com,1999:blog-7674664843234491728.post-26943885131097905232019-11-06T06:48:00.003+01:002019-11-06T06:56:01.096+01:00Chiranga Olan | Bottle Gourd Olan | Churakka Olan | Surakka Olan | Lauki Olan<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6-TVUu9y_smQzvE01_Qz83hwsSM3YVkElkrqCA47ZE4WG3lT4OGu0GaBkq8LzwZbOvi1zvSzgJQfER0N0SyvqgDe-h1N8Qjwj_pdG3kiJFZSEZrz54FiFY3DyOCJqEP8VH3cjMiVTpk/s1600/Cheranga+Olan+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6-TVUu9y_smQzvE01_Qz83hwsSM3YVkElkrqCA47ZE4WG3lT4OGu0GaBkq8LzwZbOvi1zvSzgJQfER0N0SyvqgDe-h1N8Qjwj_pdG3kiJFZSEZrz54FiFY3DyOCJqEP8VH3cjMiVTpk/s640/Cheranga+Olan+4.JPG" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">When the family loves Olan, I try to sneak in as many kind of veggies as I can into it :) Cheranga as such is not liked by us, but Olan with it is an exception. We love it when the bottle gourd is paired with the mild coconut milk and the soft crunch from the boiled red eyed beans.. I have already made olan with<b> <a href="https://amateurscookingdiary.blogspot.com/2018/07/zucchini-olan-kerala-onam-sadhya-recipe.html">Zucchini</a> </b>and <a href="https://amateurscookingdiary.blogspot.com/2017/08/olan-kerala-olan-recipe-kumbalanga.html"><b>Pumpkin & Ash Gourd</b></a> and this one is no different from them. It is simple to make and healthy and yummy too :) So let's see how to make this easy Olan with bottle gourd..</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dEbVZ1_3JnmNdSoL8l2422iqntZ2el878qNzedP8pXnM1R76WykFQ0YSAYZ_sb0px02cog37jXA7hd0kVT9mNGa1vge68zlyL6EOlXixfnKj6j0cCdexhkEDslY_bYWKNqiYyQP9NEw/s1600/Cheranga+Olan+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1596" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dEbVZ1_3JnmNdSoL8l2422iqntZ2el878qNzedP8pXnM1R76WykFQ0YSAYZ_sb0px02cog37jXA7hd0kVT9mNGa1vge68zlyL6EOlXixfnKj6j0cCdexhkEDslY_bYWKNqiYyQP9NEw/s640/Cheranga+Olan+6.JPG" width="638" /></span></a></div>
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<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 2-3 persons</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></h4>
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<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 10 minutes</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;">Soaking Time: 8 hours</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 30 minutes</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></h4>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 691px;">
<colgroup><col style="mso-width-alt: 7131; mso-width-source: userset; width: 146pt;" width="195"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
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<td height="20" style="height: 15.0pt; width: 146pt;" width="195"><span style="font-family: "trebuchet ms" , sans-serif;">Cheranga/Bottle
Gourd</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Red Eyed Beans/Vanpayar</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup - cubed</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">¼ cup heaped (after boiling)</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Green Chilly</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2 nos - slited</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">As Needed</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Coconut Milk</span></td>
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<td><span style="font-family: "trebuchet ms" , sans-serif;">½ cup</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Curry leaves</span></td>
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<td><span style="font-family: "trebuchet ms" , sans-serif;">2 sprigs</span></td>
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<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp</span></td>
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<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h4>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Rinse and soak the vanpayar (red beans - I used 1/8 cup of the beans to soak) overnight for around 8 hours. In the morning, discard the water. Take the beans in a pressure cooker. Add enough water (around 2 cups) and salt and pressure cook till done. It took me 2 whistles in high and 2 in low. Keep aside</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2. While they get cooked, extract the coconut milk and keep ready. I used around </span><span style="font-family: "trebuchet ms" , sans-serif;">½ cup of grated coconut and </span><span style="font-family: "trebuchet ms" , sans-serif;">¼ cup of water and ground it in a mixie till the coconut was smoothly ground.</span><span style="font-family: "trebuchet ms" , sans-serif;"> Then using a muslin cloth, extracted the milk from the ground coconut</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDanc-BVvZdR3yVnztpG16Hsare7zzZ7W0PiMUHoDpQpDDxHUf-KyRRg4kdfA-hmtxBb9BTymP6Ta4nrkqAgOmOC25stayF22GopSecjcOcwx_IlHY22J2eiTBeDP7DCXVABFwwJKrG3s/s1600/Cheranga+Olan+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDanc-BVvZdR3yVnztpG16Hsare7zzZ7W0PiMUHoDpQpDDxHUf-KyRRg4kdfA-hmtxBb9BTymP6Ta4nrkqAgOmOC25stayF22GopSecjcOcwx_IlHY22J2eiTBeDP7DCXVABFwwJKrG3s/s640/Cheranga+Olan+1.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">3. Cut and discard the skin of the bottle gourd. Discard the thick pith if it's too ripe. Then cut them into thin cubes as shown in the picture. The thickness should not be more than ¼ inch along both width and length</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">4. Now take the cut pieces in a saucepan and add required salt and green chilly along with little water (¼ cup) (Instead of water you can also use 2nd coconut milk and boil the bottle gourd) and cook it till done. It will take around 15-20 minutes to get cooked</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. If there is excess water after cooking the bottle gourd, I remove them. Else the coconut milk becomes very thin</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Add the cooked beans (a heaped ¼ cup) without water to the veggies. Give a gentle stir</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">7. Then add in the coconut milk and curry leaves and again give a gentle stir. Check the salt now. Add if required. Once the coconut milk is added, it should not boil. It should only get warm. And it would take about a minute or so. Switch off the flame. Add coconut oil and just swirl the pan</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Transfer to the serving dish and serve along with rasam and pickle or as a dish in your Onam Sadhya leaf !</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span></div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com3tag:blogger.com,1999:blog-7674664843234491728.post-74611299411997735962019-10-30T07:51:00.002+01:002019-10-31T06:56:06.149+01:00Nadan Chicken Curry | Kerala Style Simple Chicken Curry | Easy Chicken Curry without Coconut - Type 2 :)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">Nothing gives me more pleasure than the food I cook being wiped clean by my 2 boys :) And I'm sure that would be the same for every person who loves to cook, right :) Though we love to cook chicken in myriad number of ways, this is that recipe that we go back to every now and then mainly coz it's sooper easy (the basic Indian chicken gravy recipe) and my little one loooves it.. Even if I make it a little extra hot he will have this with the same enthusiasm and a little moist eyes ;) This is nothing fancy, just the basic onion-tomato base gravy and the normal spices simmered with lots of love :) </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">During my initial days of cooking I never used to get the dense gravy in my chicken curry and it would be loose or watery. I always used to wonder what was going wrong and finally found that adding a bit of onion and tomato puree while preparing the base gravy changes the consistency. It was partly my laziness of grinding them to avoid washing an extra set of utensils that kept me away from that consistency for quite some time ;) So if any of you wondering why your gravy is watery, now you know! I love having this versatile gravy with practically anything from s<span style="text-align: left;">teamed rice / chapathi / porotta / appam / dosa / idly / <a href="https://amateurscookingdiary.blogspot.com/2019/02/idiyappam-nool-puttu-sevai-how-to-make.html">idiyappam</a> / <a href="https://amateurscookingdiary.blogspot.com/2019/01/kerala-puttu-recipe-how-to-make-soft.html">puttu</a> / <a href="https://amateurscookingdiary.blogspot.com/2013/03/nei-chooru-ghee-rice.html">ghee rice</a> / <a href="https://amateurscookingdiary.blogspot.com/2013/08/coconut-milk-rice-thengai-paal-sadam.html">coconut milk rice</a>. Do try out and let me know which combo is your favourite :)</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">My other chicken recipes that you can find in the blog would be</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://amateurscookingdiary.blogspot.no/2013/04/chettinadu-kozhi-kulambu.html" target="_blank">Chettinadu Kozhi Kulambu</a></span><br />
<a href="http://amateurscookingdiary.blogspot.no/2013/08/chicken-masaledar-spicy-chicken-masala.html" style="font-family: "trebuchet ms", sans-serif;">Chicken Masaledar | Spicy Chicken Masala</a><br />
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<a href="http://amateurscookingdiary.blogspot.no/2013/08/coorgi-chicken-curry-with-homemade_30.html"><span style="font-family: "trebuchet ms" , sans-serif;">Coorgi Style Chicken Curry</span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://amateurscookingdiary.blogspot.no/2013/07/mughlai-chicken-murg-mughlai.html" target="_blank">Mughlai Chicken</a></span></div>
<div style="text-align: left;">
<a href="http://amateurscookingdiary.blogspot.no/2013/02/baked-chicken-pasta-pasta-cooked-with.html" style="font-family: "trebuchet ms", sans-serif;" target="_blank">Baked Chicken Pasta</a></div>
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<a href="http://amateurscookingdiary.blogspot.in/2013/03/spring-rolls.html" style="font-family: "trebuchet ms", sans-serif;" target="_blank">Spring Roll</a></div>
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<h3 style="background-color: white; font-size: medium;">
<span style="font-family: "trebuchet ms" , sans-serif;">Recipe Source: Amma</span></h3>
<h3 style="background-color: white; font-size: medium;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 3-4 persons</span></h3>
<h3 style="background-color: white; font-size: medium;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="background-color: white; font-size: medium;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 20-30 mins</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 45 mins</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
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<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Chicken</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">750 gm</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Coconut Oil</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2-3 tbsp</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Onion</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">3 nos - medium sized (2 chopped & 1 for grinding)</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Tomato</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2 - medium sized</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Ginger</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">A fat 2 inch piece</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Garlic</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">15-20 nos (medium sized)</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Green Chilly</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2 nos - slit</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Coriander powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Turmeric powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Garam Masala</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">As Needed</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Curry leaves</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2-3 sprigs</span></td>
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<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Coriander leaves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Water</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2-3 sprigs</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">As Needed (½-1 cup)</span></td>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 18.72px; font-weight: 700;">The Way:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-size: 18.72px; font-weight: 700;"><br /></span>
1. Clean the chicken and cut them into small bite size pieces. Cutting the chicken into small 2 inch size pieces makes it easier for the gravy and masala to sink in to the pieces and make them more succulent </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2. In a mixie jar, take the peeled ginger (15-20 medium sized ones), garlic (A fat 2 inch piece) and onion (1 no - cut into 8-12 chunks) and grind them to a smooth paste. If needed you can add 2-3 tbsp of water for grinding. Keep aside</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">3. Heat 2-3 tbsp of coconut oil in a pan/kadai. When the oil is hot, reduce the flame and add the 2 medium sized onions (finely chopped) along with 2 slit green chillies. Saute them well on medium flame till the onions turn translucent. You can add salt as well while sauteing the onions to help them cook faster</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNfTl7IZQEupH4XApSky7ziXNwpuXqz2J7lYUaxWTO-SF5gLmBtLrXhvUrRQnJJg68PQyJhOHiYLUtWt3IIdDeCIlbGmB98O1hGYlgldJWgS8WDRG-ARA7Zjy-tTOSUws79bnKNmrbBU/s1600/Kerala+Style+Simple+Nadan+Chicken+Curry+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNfTl7IZQEupH4XApSky7ziXNwpuXqz2J7lYUaxWTO-SF5gLmBtLrXhvUrRQnJJg68PQyJhOHiYLUtWt3IIdDeCIlbGmB98O1hGYlgldJWgS8WDRG-ARA7Zjy-tTOSUws79bnKNmrbBU/s640/Kerala+Style+Simple+Nadan+Chicken+Curry+1.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Now once the onions are translucent, add the ground onion paste to it and saute on a low flame till they start to turn brown. Keep sauteing occasionally else they might get burnt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">5. Once the gravy starts to turn brown add the masalas - 2 tbsp red chilly powder, 1 tbsp coriander powder, 1 tsp garam masala and ½ tsp turmeric powder and saute well again. Keep sauteing for another 2-3 minutes till the raw smell of the masala goes</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Meanwhile, roughly chop 2 medium sized tomatoes and add them to the mixer jar. Grind them to a smooth paste</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">7. Once the raw smell of the masala goes off, add the pureed tomato to the gravy and saute well. Allow it to cook for 5-6 minutes on low flame and keep sauteing occasionally</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">8. Then add the cleaned chicken pieces and give a nice stir. Add the required amount of water for your gravy and also 1 sprig of curry leaves. Keep in mind that the chicken will ooze water while cooking, so adjust the quantity of water accordingly</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">9. Cover the pan/kadai and cook in medium-low flame for 15-20 minutes till the chicken pieces and cooked tender. Keep stirring occasionally to avoid the gravy getting stuck to the bottom of the pan and getting burnt</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">10. Once the hicken is cooked, uncover the pan and add the remaining 1 sprig of curry leaves and 2-3 sprigs coriander leaves. Give a quick saute</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Switch off the flame and serve the gravy hot with steamed rice / chapathi / porotta / appam / dosa / idly / <a href="https://amateurscookingdiary.blogspot.com/2019/02/idiyappam-nool-puttu-sevai-how-to-make.html">idiyappam</a> / <a href="https://amateurscookingdiary.blogspot.com/2019/01/kerala-puttu-recipe-how-to-make-soft.html">puttu</a> / <a href="https://amateurscookingdiary.blogspot.com/2013/03/nei-chooru-ghee-rice.html">ghee rice</a> / <a href="https://amateurscookingdiary.blogspot.com/2013/08/coconut-milk-rice-thengai-paal-sadam.html">coconut milk rice</a> of your choice !</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span><br />
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com4tag:blogger.com,1999:blog-7674664843234491728.post-21918517416833943742019-07-16T07:42:00.001+02:002019-07-16T07:42:27.406+02:00Meen Mulakittathu | Kerala Fish Curry with Kudampuli/Gambojee | Meen Vevichathu | Ayala Fish Curry with Kudampuli<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSP7VXjfO5-x4ib5YomihcJX96hTnHtwTgaUdDwcVWJI8HlqrYF9e6h7JNo-vGXqPLSKqAX22q7LxXuI5YTyce4Q86JYSE4BURzYeCT65_4cP723sCSzC_F5Ezs0fJLbLcG7OhFHnt2P8/s1600/Meen+mulakittathu+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1496" data-original-width="1496" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSP7VXjfO5-x4ib5YomihcJX96hTnHtwTgaUdDwcVWJI8HlqrYF9e6h7JNo-vGXqPLSKqAX22q7LxXuI5YTyce4Q86JYSE4BURzYeCT65_4cP723sCSzC_F5Ezs0fJLbLcG7OhFHnt2P8/s640/Meen+mulakittathu+6.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have had the privilege to taste many yummy fish curries in my life. Be it my mom, grandma, mom-in-law, hubby's aunt, uncle.. All of them make yummilicious fish curries. And for a Malayali, it is a staple as well as pride to make the perfect hot, fiery, tangy and delicious fish curry. Just a spoonful of this perfectly made fish curry is enough for you to eat with scoopfuls of matta rice. Accompany it with some fresh fish fry, boy I tell you, it makes your day and gets you set for an afternoon siesta ;) This particular fish curry goes well with matta rice but some have it with puttu, idiyappam as well as idly :) But I prefer it with rice the most. There are many ways in which you can make Kerala style fish curry.. Easy Malabar style fish curry with coconut, Fish curry without coconut, yet another fish curry with coconut and so on. For all these recipes I use normal tamarind.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It was slightly difficult for me to get that perfect balanced taste (you call that 'chodi' in Malayalam :)) with this recipe. And hence this was one recipe that I took sometime to master. The base for all the recipes that I saw - both online on blogs and my relatives preparing was more or less the same. The right taste is always in the amount of red chilly powder and salt that you use. I have tried quite a handful of recipes from many blogs and I found the perfect measurements that suited my family's tastebuds <a href="http://www.raniskitchenmagic.com/lunch/naadan-ayala-curry-mackerel-fish-curry-kerala-style/">here</a>. This is a foolproof recipe and it never has failed me :) And let me tell you one more thing. It is always better to prepare this gravy at least 2 hours prior to serving. The more it stands the better. The flavours sink in to the fish and tastes awesome, to be precise, the next day :) So do make them and let me know how you liked them!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQGz3CZF0UDpqUOvfV-YWTyU_kPyXswqzWxh5O8LZGPg35Qrt0MPh83l9se-GZOCvZIG9OkVdqE3DN7rOzjfShM17HokVwquUgiak_3XRyWFNbpQzDnmgQKPHK59O5yD-wWAYWCYADhY/s1600/Meen+mulakittathu+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQGz3CZF0UDpqUOvfV-YWTyU_kPyXswqzWxh5O8LZGPg35Qrt0MPh83l9se-GZOCvZIG9OkVdqE3DN7rOzjfShM17HokVwquUgiak_3XRyWFNbpQzDnmgQKPHK59O5yD-wWAYWCYADhY/s640/Meen+mulakittathu+5.JPG" width="478" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Recipe Source: <a href="http://www.raniskitchenmagic.com/lunch/naadan-ayala-curry-mackerel-fish-curry-kerala-style/">Here</a></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves: 3-4 persons</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation Time: 10 mins</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking Time: 25 mins</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
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<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249">Fish (I used
Ayala/Mackerel)</td>
<td class="xl65" style="width: 44pt;" width="59">-</td>
<td style="width: 328pt;" width="437">500 gm (3 medium sized fish cut
into 3 pieces each)</td>
</tr>
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<td height="20" style="height: 15.0pt;">Gambojee/Kokum/Kudampuli</td>
<td class="xl65">-</td>
<td>4 pieces soaked in ¼ cup of water</td>
</tr>
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<td height="20" style="height: 15.0pt;">Coconut Oil</td>
<td class="xl65">-</td>
<td>2 tbsp + 1 tsp</td>
</tr>
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<td height="20" style="height: 15.0pt;">Shallots</td>
<td class="xl65">-</td>
<td>6-8 nos - sliced</td>
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<td height="20" style="height: 15.0pt;">Garlic</td>
<td class="xl65">-</td>
<td>4-6 nos - sliced or chopped</td>
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<td height="20" style="height: 15.0pt;">Ginger</td>
<td class="xl65">-</td>
<td>A 2 inch piece - sliced or chopped</td>
</tr>
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<td height="20" style="height: 15.0pt;">Green Chilly</td>
<td class="xl65">-</td>
<td>1 no - slit</td>
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<td height="20" style="height: 15.0pt;">Curry leaves</td>
<td class="xl65">-</td>
<td>2 sprigs</td>
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<td height="20" style="height: 15.0pt;">Red Chilly powder</td>
<td class="xl65">-</td>
<td>3 tbsp (Kashmiri or normal)</td>
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<td height="20" style="height: 15.0pt;">Coriander powder</td>
<td class="xl65">-</td>
<td>1 tbsp</td>
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<td height="20" style="height: 15.0pt;">Turmeric powder</td>
<td class="xl65">-</td>
<td>½ tsp</td>
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<td height="20" style="height: 15.0pt;">Pepper powder</td>
<td class="xl65">-</td>
<td>½ tsp</td>
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<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Fenugreek powder (optional)</td>
<td class="xl65">-</td>
<td>¼ tsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Salt</td>
<td class="xl65">-</td>
<td>As Needed</td>
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<td height="20" style="height: 15.0pt;">Water</td>
<td class="xl65">-</td>
<td>1 cup</td>
</tr>
</tbody></table>
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<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></span></span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Rinse the tamarind pieces in water to remove any dirt on them. Then soak them in ¼ cup of water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Take all the masala powders - red chilly powder (spice mentioned is a bit on the hotter side, adjust as needed), coriander powder, turmeric powder, pepper powder and fenugreek powder in a small plate or bowl. Mix them with 2 tbsp of water and keep aside</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Peel and slice the shallots, garlic and ginger and keep ready. Ginger and garlic can be sliced or chopped. Slit the green chillies and keep aside</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. In a earthen pan (or a kadai or pan but preferably an earthen pot as it enhances the flavour of the gravy) heat the coconut oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Now add the shallots, ginger, garlic and green chillies and saute</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Add 1 sprig of curry leaves too</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXRwMUc4L2gnHk3lMKkAzQY1_8Tsu_87rhNAvIjgAD5K8eFFKJYxtqroWl2OAPVPFd3oBf7kqgoC2NqrnpXUuUd6LLOS23VjJHeJrrR9aJNTIOoCDJr7QynRy_cHR0l4DcKE8cuYEfhw/s1600/Meen+mulakittathu+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXRwMUc4L2gnHk3lMKkAzQY1_8Tsu_87rhNAvIjgAD5K8eFFKJYxtqroWl2OAPVPFd3oBf7kqgoC2NqrnpXUuUd6LLOS23VjJHeJrrR9aJNTIOoCDJr7QynRy_cHR0l4DcKE8cuYEfhw/s640/Meen+mulakittathu+2.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Saute for 3-4 minutes till they turn translucent and slowly start to change colour. No need to make them brown</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Now add the prepared masala paste and saute on low flame for 3-4 minutes till the raw smell of the masala goes. You can add the powders directly without making into a paste, but then much caution is needed while sauteeing them. They can easily get burnt and change the taste and colour of the gravy</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. The colour attained now will determine the colour of the gravy. So if you want them to be really deep in colour saute them for a tad bit longer on the minimum flame available. And take care not to get the masalas burnt. It simply translates to 'Do not leave the dish unattended at this point'</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10. When the raw smell is gone, add the soaked tamarind along with the water. Further add 1 more cup of water (adjust the quantity of water according to the consistency that is needed. Ideally make sure that the fish pieces are immersed in the gravy, that's the quantity of water that you will need) and give a nice stir and allow it to boil</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBhPZbfhIPF_ZQRdqJr39LCI-hausNhPliUQtX71souhFfO4pLCrdjfqiWjLV5cFMWx2P1zBilTeg4wq5mDPSYH9W4S3t04HGZU-ycNwOKeC1bVsls8XHd1ruDhYBO6K2OISyWn9eR4E/s1600/Meen+mulakittathu+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBhPZbfhIPF_ZQRdqJr39LCI-hausNhPliUQtX71souhFfO4pLCrdjfqiWjLV5cFMWx2P1zBilTeg4wq5mDPSYH9W4S3t04HGZU-ycNwOKeC1bVsls8XHd1ruDhYBO6K2OISyWn9eR4E/s640/Meen+mulakittathu+3.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">11. Once the gravy starts boiling, add the cleaned fish pieces to it. Cover and cook for 10-15 minutes. If the water added is less then you might want to check in between that the fish pieces or the gravy is not burnt or stuck at the bottom of the pan</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">12. Uncover the pan and check for salt and add if needed. If you feel the gravy is watery then cook uncovered till it thickens to the desired consistency</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">13. After adding the fish pieces do not use a spoon or spatula to stir the gravy. Gently hold the pan on both sides and swirl them</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">14. Finally add 1 sprig of curry leaves and a tsp of coconut oil and give a gentle swirl. Close the pan and allow it to rest for some time before serving. Best served after at least 2 hours. The more you allow it to rest it the more tastier it becomes :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZMxu_s4vvdOx2sxjUxT0Zu1sI4scgmi38cZbVQh_SM0a18bZH5pNh0m4nMhLloZftI0dbQhpGdjH-cXqDY07l46wVWfEBpjOHpUh7wiAyxLPRu19FzgrbLiWTdX64WXdJUhliYY1Oa8/s1600/Meen+mulakittathu+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZMxu_s4vvdOx2sxjUxT0Zu1sI4scgmi38cZbVQh_SM0a18bZH5pNh0m4nMhLloZftI0dbQhpGdjH-cXqDY07l46wVWfEBpjOHpUh7wiAyxLPRu19FzgrbLiWTdX64WXdJUhliYY1Oa8/s640/Meen+mulakittathu+4.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve with matta rice or mashed or boiled tapioca.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cheers,</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chitz</span></div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com10tag:blogger.com,1999:blog-7674664843234491728.post-88638952276862276502019-07-08T12:57:00.000+02:002019-07-09T07:44:39.123+02:00Avakkai Pickle| Avakkai Mango Urugai Recipe | Andhra Avakaya Pachadi | Andhra Cut Mango Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">This recipe brings back tons of childhood memories. Almost everyone would beam with pride over the statement 'My mom makes the best comfort food and my grandma makes the best pickle'. And I'm no different. Even now I slurp over the mere thought of my grandma's (lost her 10 years ago) Avakai pickle. She used to make varieties of pickle like grated mango, cut mango, tomato and garlic during summer. There would also be vadams (that too variety flavoured ones like tomato, onion etc) and dried mango etc. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">My favourite of the lot used to be pickles and that too this avakai recipe. Unfortunately my mom didn't have the exact recipe to this pickle, so I had to resort to other blogs and finally found a close match to the taste of my grandma's pickle to<a href="https://www.indianhealthyrecipes.com/avakaya/"> Swasthi's recipe</a> :) Now I too make this every year and Deeps too is a die hard fan of this pickle now :) My maternal grandma does not add garlic in this pickle but my paternal does. Me and my mom we both love to nibble to that garlic so I add them in my pickle too. The measurements mentioned here has never failed me, so I always stick to this one to the dot. If you haven't tried making this pickle at home do try once coz it's that simple and it will make you prepare at least one jar every summer :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4yHG96ueD8pkECYAYmaWPzrXBNVbYkyf85kFOubf6RovXmtCD-flE4Y9yjO7OgGWeDOGRVJXZU59NLmVzcD2MNWsdZGTiH7abGu1oLyg-MlTFzewgivSnk12aqJKRfKn5dUkMJmQ2PY/s1600/Mango+Avakkai+Pickle+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4yHG96ueD8pkECYAYmaWPzrXBNVbYkyf85kFOubf6RovXmtCD-flE4Y9yjO7OgGWeDOGRVJXZU59NLmVzcD2MNWsdZGTiH7abGu1oLyg-MlTFzewgivSnk12aqJKRfKn5dUkMJmQ2PY/s640/Mango+Avakkai+Pickle+8.JPG" width="480" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Makes: A 500 gm bottle</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 30 mins</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 691px;">
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<td height="20" style="height: 15.0pt; width: 146pt;" width="195"><span style="font-family: "trebuchet ms" , sans-serif;">Cut Raw Mango pieces</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">1 - 1½ cup </span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Oil</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">½ cup (+ </span>¼ cup or so as needed)</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Mustard powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ cup</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Fenugreek powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ cup (I use Kashmiri chilli powder)</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ cup</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Garlic</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><o:p></o:p></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="text-align: justify;">⅛</span> cup</span></td>
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<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1. Heat a kadai. Add the mustard seeds and methi seeds (I take slightly less than </span><span style="font-family: "trebuchet ms" , sans-serif; text-align: start;">¼ cup of mustard seeds and </span><span style="font-family: "trebuchet ms" , sans-serif; text-align: start;">¼ tsp methi seeds to roast and grind. If you have the individual powder handy then skip this step)</span><span style="font-family: "trebuchet ms" , sans-serif;"> to them and dry roast on a low flame for 2-3 minutes till they turn warm. Switch off the flame and spread the mustard seeds on a plate and allow them to cool. Once cooled, grind them to a fine powder in a mixer/blender</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2. Wash the mangoes with water and soak them in water for sometime (30-60 minutes) so that the dirt on them is removed. Then remove them from water and pat them dry using a kitchen towel and allow them to dry completely by spreading on a large piece of cloth. They should be completely moisture free and dry for the pickle to have a larger shelf life</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjhOaoy8vfx0tnYX7A0IeRD9jqKb_8tgst0_m0ZflrwpnSsjXDn5Bd0RaLhVpgl2hY8Y0lpuQ7W1GxsDHqCGVF6rBKA9F4pW9JHbdKOxOUQyPYy5Vb3LxqHYWf-zXA7gvDd8Q1d3B_M4/s1600/Mango+Avakkai+Pickle+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjhOaoy8vfx0tnYX7A0IeRD9jqKb_8tgst0_m0ZflrwpnSsjXDn5Bd0RaLhVpgl2hY8Y0lpuQ7W1GxsDHqCGVF6rBKA9F4pW9JHbdKOxOUQyPYy5Vb3LxqHYWf-zXA7gvDd8Q1d3B_M4/s640/Mango+Avakkai+Pickle+1.jpg" width="640" /></span></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. The vessels, knife, cutting board and the area that you use for the pickle preparation - cutting mangoes and preparing pickle should also be dry and clean and completely devoid of moisture</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Trim the edge of the mango where you have the stalk. Then cut each mango into half (lengthwise) keeping the pit (the hard shell at the centre of the mango that encloses the seed) intact. Use a really sharp knife and cut them with caution. If you feel that you are not getting a grip on the mango then use a cotton cloth or towel and wrap it around the mango and hold</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">5. Remove the seeds if any and keep the pit intact. If the pit gets separated then those mangoes/mango pieces are not used for the pickle as it changes the taste of the pickle by becoming soggy</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">6. Now after removing the seeds, you can see a thin seed covering on the pit that can be removed using a spoon or knife. I gently use a knife and remove that seed cover as well</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">7. Now cut each mango halves into 3-4 pieces</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyVEtpeTFfv4HrIhbgoo-Uzkubj2gshNC2b7kCyY4mzDGQxCYQdkr5ZpMt9ULrD9I9k5EQ1OGOTB6U5z577CHYFb3CvAZcJxb_no9FpnZt2ahxAJG-MRQDoLSX9xVXQeJjzmYcycoahM/s1600/Mango+Avakkai+Pickle+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyVEtpeTFfv4HrIhbgoo-Uzkubj2gshNC2b7kCyY4mzDGQxCYQdkr5ZpMt9ULrD9I9k5EQ1OGOTB6U5z577CHYFb3CvAZcJxb_no9FpnZt2ahxAJG-MRQDoLSX9xVXQeJjzmYcycoahM/s640/Mango+Avakkai+Pickle+2.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">8. </span><span style="font-family: "trebuchet ms" , sans-serif;">. And again cut each of those pieces to 3-4 pieces. Each piece have to be around 2-3 inches in length. Make sure that each piece has the pit/shell attached to them as well</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">9. Measure and keep the mango pieces in a plate. A medium sized mango yields about 1 cup of mango pieces cut as described above</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">10. Now peel the garlic cloves and keep aside</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxwTXmWLNctuiBtlIG7Bfui-4q9w15dwWm3jvP-IvxR9CqXQxn6ALk9PO8Zz19PSRBuQ0amQz42nLjzN0d-JqmzjCQUE5Vi287r6oDK9w6bMmXTkfsTE7mR2RfsRW6CvZAAppbmyQiE8/s1600/Mango+Avakkai+Pickle+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxwTXmWLNctuiBtlIG7Bfui-4q9w15dwWm3jvP-IvxR9CqXQxn6ALk9PO8Zz19PSRBuQ0amQz42nLjzN0d-JqmzjCQUE5Vi287r6oDK9w6bMmXTkfsTE7mR2RfsRW6CvZAAppbmyQiE8/s640/Mango+Avakkai+Pickle+3.jpg" width="640" /></span></a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">11. Now take the mustard and fenugreek (methi) powder, red chilly powder, garlic and salt in a bowl. Mix them well</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">12. In another bowl, measure and keep <span style="text-align: start;">¼ cup </span>of the gingelly oil</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc9cN82d__A0we49oQ8szGYkDtrIPfp735IQn4fCnapmjGeQv49Cu9sqQkhxUeZIJnWNNuNpGNvwD-zBK_cRwWSVcFKB5b9tSMJ_xBiMXc9ZvyKAkFAHc5B3fRw04g-gO9cecQhP0Vzg/s1600/Mango+Avakkai+Pickle+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc9cN82d__A0we49oQ8szGYkDtrIPfp735IQn4fCnapmjGeQv49Cu9sqQkhxUeZIJnWNNuNpGNvwD-zBK_cRwWSVcFKB5b9tSMJ_xBiMXc9ZvyKAkFAHc5B3fRw04g-gO9cecQhP0Vzg/s640/Mango+Avakkai+Pickle+4.jpg" width="640" /></span></a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">13. Now take the mango pieces using a spoon/slotted spoon and dunk them in the oil. Then take them from the oil and add them to the spice mix. Coat them well with the spice mix and then add them to a bharani or the glass bottle where you intend to preserve the pickle</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">14. Repeat the above step until the entire mango pieces are pickled. If you run short of oil, then add the remaining <span style="text-align: start;">¼ cup into the bowl and continue pickling</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejIu6MsBS0_Z6dVgUysZEkNdvhwATbtfgABi2y3Ph91d9MYDUNTNUmIWRsbUI4hix6E7-4fNz0I3dl-xawyafBr2rmA5koutDR9KO2K8TpOsCd1VrJq-_b2Fzgxwh9Uk9HiykaCf_Y8k/s1600/Mango+Avakkai+Pickle+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejIu6MsBS0_Z6dVgUysZEkNdvhwATbtfgABi2y3Ph91d9MYDUNTNUmIWRsbUI4hix6E7-4fNz0I3dl-xawyafBr2rmA5koutDR9KO2K8TpOsCd1VrJq-_b2Fzgxwh9Uk9HiykaCf_Y8k/s640/Mango+Avakkai+Pickle+5.jpg" width="640" /></span></a></div>
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<span style="text-align: start;">15. At the end, if there is any oil or spice mix remaining, then add them to the pickle</span></span></span><br />
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<span style="text-align: start;">16. Cover the bharani/glass bottle with a lid. If needed you can use a extra covering of cotton cloth to tie it up</span></span></span><br />
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<span style="text-align: start;">17. Keep it in a dry shelf for 3 days. After that open the lid and mix it up with a wooden spoon or laddle. Check if salt is sufficient. If not add more. Wait till next day to see if there is enough oil to cover the pickle. If not add a little more to cover it</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJo05bv9_vqSkgiJP07lxNf6SiacociiX8EwO-Wme3hH291zBvxivuNscJ7lyiYfLlVIXSJK6Ys0Ug2yTjXuQ6-qzv9lsVFVsqfbikZL1qTKwPVDSStyTwZHn4OEVA_npwo7cmoQxkzs/s1600/Mango+Avakkai+Pickle+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJo05bv9_vqSkgiJP07lxNf6SiacociiX8EwO-Wme3hH291zBvxivuNscJ7lyiYfLlVIXSJK6Ys0Ug2yTjXuQ6-qzv9lsVFVsqfbikZL1qTKwPVDSStyTwZHn4OEVA_npwo7cmoQxkzs/s640/Mango+Avakkai+Pickle+6.jpg" width="640" /></span></a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">After 3 days, the pickle is ready to eat. You can keep it in a dry place and use as needed. It stays good for an year without refrigeration</span></span><br />
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h3>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">If you are using 1 cup of mango pieces, the yield of the gravy will be rich and more. But if you do not want more gravy then use 1 ½ cup of mango pieces for the remaining quantity of ingredients mentioned</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Do not go stingy on the oil or the salt, as they are the ingredients that preserve the pickle and give it a long shelf life</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Always use clean, dry spoons to take for the pickles. If you have made a large batch then I strongly suggest to use a small bottle for regular use. Opening the pickle frequently diminishes the flavour and quality of the pickle</span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span></div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com7tag:blogger.com,1999:blog-7674664843234491728.post-46377016852481583422019-07-05T07:50:00.001+02:002019-07-31T08:13:17.920+02:00Yam Fry | Elephant Yam Fry Recipe | Senaikizhangu Varuval | Masala Coated Yam Fry | Chena Fry Recipe - 2 Methods<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">This yam fry is one of my most favourite and go-to side dish during Saturdays as a non-veg equivalent :) Coz I do not eat non veg during Saturdays.. As most of my recipes are, this too is very easy to make and tastes as good as a non-vegetarian roast or dry fry would do :) So this is a family favourite as well. Here I have detailed 2 methods of making this fry. First one is the one I follow when I do not have much time in hand. It is just mix the masalas and marinate the yam with it and just shallow/pan fry them. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The second method is slightly elaborate with the peeling of the shallots and grinding a paste to make the marinade. It is the same masala that I use for my <a href="https://amateurscookingdiary.blogspot.com/2017/03/kerala-style-meen-varuthathu-meen-fry.html">fish fry</a>. So if I have that masala handy or if I have time to make them from scratch I go for this method. This is obviously more tastier coz of that extra work involved ;) So let's see how to go about to make this yummilicious fry :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCq770EhTub84rsEhn6vvGGqY873BjHPFDekv-_TFRY8SPla0-g7rEfx_fDkDNvyy2QqCuHiA0TRfZr20GlE3XuLYiw9Bj9-NDppAr4t94dxFE8C8r5DPkbJNvPQCjXq047q4G8Rniz0/s1600/Elephant+Yam+Fry+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1203" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCq770EhTub84rsEhn6vvGGqY873BjHPFDekv-_TFRY8SPla0-g7rEfx_fDkDNvyy2QqCuHiA0TRfZr20GlE3XuLYiw9Bj9-NDppAr4t94dxFE8C8r5DPkbJNvPQCjXq047q4G8Rniz0/s640/Elephant+Yam+Fry+7.JPG" width="480" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoxroLqqvWN62CyC4XeHzi-WczymiMgl9bd6aAhUAdMAWlXXyw2GzO-Za3Rf9BWzf_5aHZySZvyZHUz4Lyme6n_TggNKJHiq4mG6HIgCivaHb0IWefKCvzFQdYlC5kKH0Nc3RDPxA3dE/s1600/Elephant+Yam+Fry+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1203" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoxroLqqvWN62CyC4XeHzi-WczymiMgl9bd6aAhUAdMAWlXXyw2GzO-Za3Rf9BWzf_5aHZySZvyZHUz4Lyme6n_TggNKJHiq4mG6HIgCivaHb0IWefKCvzFQdYlC5kKH0Nc3RDPxA3dE/s640/Elephant+Yam+Fry+8.JPG" width="480" /></span></a></div>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 2-3 persons</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 20 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 30 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
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<td class="xl66" height="22" style="height: 16.5pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Elephant Yam/Chena</span></td>
<td class="xl67" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66" style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">150 gm (1</span>¼<span style="font-family: "trebuchet ms", sans-serif;"> cup after cutting)</span></td>
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<td class="xl66" height="22" style="height: 16.5pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Chilly powder</span></td>
<td class="xl67" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66" style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
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<td class="xl66" height="22" style="height: 16.5pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Coriander powder</span></td>
<td class="xl67" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66" style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
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<td class="xl66" height="22" style="height: 16.5pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Turmeric powder</span></td>
<td class="xl67" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66" style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td>
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<td class="xl66" height="22" style="height: 16.5pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Garam Masala</span></td>
<td class="xl67" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66" style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td>
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<td class="xl66" height="22" style="height: 16.5pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Ginger
Garlic Paste</span></td>
<td class="xl67" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66" style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
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<td class="xl66" height="22" style="height: 16.5pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Asafoetida</span></td>
<td class="xl67" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66" style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">2 pinch</span></td>
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<td class="xl66" height="22" style="height: 16.5pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Oil</span></td>
<td class="xl67" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66" style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">2-3 tbsp</span></td>
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<td class="xl66" height="22" style="height: 16.5pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td>
<td class="xl67" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66" style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">As Needed</span></td>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Scrape the skin of the yam. Rinse them in water. Then cut them into slightly (not very) thick slices</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">2. In a plate take the red chilly powder, coriander powder, turmeric powder, garam masala, asafoetida, ginger-garlic paste and salt and mix well. You can add 1-2 tsp of water and make a paste or you can mix it without water</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">3. Then coat the yam slices on both sides with the masala paste and place them in a bowl</span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">4. In a pressure cooker take about 1-2 glass of water. Place the plate used for double boiling in the cooker. Then place the bowl with the yam pieces on the plate. Close the cooker and put on the weight. Pressure cook it for 1 whistle. Don't cook for more else the yam will get very soft or mashed and cannot be used for the fry</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp_H3CTmNw-YP_1NBmJx-QbUPUIQgdeWDXD44ibNrjSXGG2miSipJ2dLBSGyshR3QApTh1cxPyQdr7mXAJRWgkIr9mLJ9zX6WbCSMywjSbkpj1RDQxwEI274RFiknf8DAnnGGGVrYLpg/s1600/Elephant+Yam+Fry+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp_H3CTmNw-YP_1NBmJx-QbUPUIQgdeWDXD44ibNrjSXGG2miSipJ2dLBSGyshR3QApTh1cxPyQdr7mXAJRWgkIr9mLJ9zX6WbCSMywjSbkpj1RDQxwEI274RFiknf8DAnnGGGVrYLpg/s640/Elephant+Yam+Fry+2.jpg" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">5. Heat oil for shallow frying in a frying pan. When the oil is hot, reduce the flame to simmer and arrange the yam slices</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">6. After 1-2 minutes, flip the yam slices gently using a spatula</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">7. After another 1-2 minutes flip one more time. Slightly increase the flame and allow the slices to get roasted and get a nice deep red colour. It may take about a minute or two. Be cautious not to get the slices burnt</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">8. Now flip over and get the other side also a deep red colour. Switch off the flame. If you have another batch to fry, then proceed with the next batch</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyVQgvcVREpz_60JRLGk9I6l-b0UmvV-uJdhfR02IlBQV4O-9S5vMswCeFtaW-MNKCOkS5ZZuSrweywr-UKLOPtgkRtWfX3bJrsFbSjfR5YjshP2-lG8Xz3LohcUIUzfM7z0X-nnOb3w/s1600/Elephant+Yam+Fry+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyVQgvcVREpz_60JRLGk9I6l-b0UmvV-uJdhfR02IlBQV4O-9S5vMswCeFtaW-MNKCOkS5ZZuSrweywr-UKLOPtgkRtWfX3bJrsFbSjfR5YjshP2-lG8Xz3LohcUIUzfM7z0X-nnOb3w/s640/Elephant+Yam+Fry+3.jpg" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Serve with rice and a mild gravy </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
</span><br />
<h4>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Method 2:</u></b></span></span></h4>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Elephant Yam/Chena</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">150 gm (1</span><span style="text-align: justify;">¼</span><span style="font-family: "trebuchet ms", sans-serif; text-align: justify;"> cup after cutting)</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Shallots</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">5-6 nos</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Garlic</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">3-4 nos</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Pepper</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Coriander powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Turmeric powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">As Needed</span></td>
</tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1. Scrape the skin of the yam. Rinse them in water. Then cut them into slightly (not very) thick slices</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2. Take the yam slices in a pressure cooker. Add the coriander powder, turmeric powder and salt. </span><span style="font-family: "trebuchet ms" , sans-serif;">Add about </span><span style="font-family: "trebuchet ms" , sans-serif; text-align: start;">¼ cup of water and give a gentle mix</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">3. Pressure cook</span><span style="font-family: "trebuchet ms" , sans-serif;"> for 1 whistle. Don't cook for more else the yam will get very soft or mashed and cannot be used for the fry</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMSa6hbcgzFM2QYwd6MGpl7c7AG0AUUPCf-C02oGFKNFuxh6ctdl614vDp3plNt_t9jS_cYAZ2t0fZ78ECu4AiQszxgusIzch6-7_6OyDU9X-CUweLGJ8fFAPCIevAlruhf9aAk-eJ1E/s1600/Elephant+Yam+Fry+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMSa6hbcgzFM2QYwd6MGpl7c7AG0AUUPCf-C02oGFKNFuxh6ctdl614vDp3plNt_t9jS_cYAZ2t0fZ78ECu4AiQszxgusIzch6-7_6OyDU9X-CUweLGJ8fFAPCIevAlruhf9aAk-eJ1E/s640/Elephant+Yam+Fry+4.jpg" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">4. Meanwhile in a mixer jar add the shallots (or onions, preferably shallots),peppercorns and garlic. Grind it to a smooth paste with little water</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">5. Now take the paste in a plate. Add red chilly powder and salt to it and mix well. Coat the yam pieces with the paste and keep aside</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwjhQDE9FaVfbEYiCX8KFLqhg6U-Q91zv-tpDn1Rlbtior-ziwEoWddwmP9T9kCX31pGgz2OTYuRT1WkaEw-o73gjaPcC2tAGjWN2BMxogeptHC7pTa6T0K8jQb3dBfy6EVhrz-KHnNI/s1600/Elephant+Yam+Fry+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwjhQDE9FaVfbEYiCX8KFLqhg6U-Q91zv-tpDn1Rlbtior-ziwEoWddwmP9T9kCX31pGgz2OTYuRT1WkaEw-o73gjaPcC2tAGjWN2BMxogeptHC7pTa6T0K8jQb3dBfy6EVhrz-KHnNI/s640/Elephant+Yam+Fry+5.jpg" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">6. </span><span style="font-family: "trebuchet ms" , sans-serif;">Heat oil for shallow frying in a frying pan. When the oil is hot, reduce the flame to simmer and arrange the yam slices</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">7. After 1-2 minutes, flip the yam slices gently using a spatula</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">8. After another 1-2 minutes flip one more time. Slightly increase the flame and allow the slices to get roasted and get a nice deep red colour. It may take about a minute or two. Be cautious not to get the slices burnt</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">9. Now flip over and get the other side also a deep red colour. Switch off the flame. If you have another batch to fry, then proceed with the next batch</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKirKJLDwwqq4q4qOzR45EWn6X2mPhQek7KuExeRD-6ZW1TxUmESwS2PZ6KDDbM-bFglAYnToKxd8bK737vy143qL39qLanry9qALx6oOnLOcUTKnTVA4FKyrlU__tY8X1R3DIKpkqis/s1600/Elephant+Yam+Fry+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKirKJLDwwqq4q4qOzR45EWn6X2mPhQek7KuExeRD-6ZW1TxUmESwS2PZ6KDDbM-bFglAYnToKxd8bK737vy143qL39qLanry9qALx6oOnLOcUTKnTVA4FKyrlU__tY8X1R3DIKpkqis/s640/Elephant+Yam+Fry+6.jpg" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Serve with rice and a mild gravy </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h3>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">If you may like, add a </span>1 tsp of tamarind paste also while marinating the yam pieces. Some add it as the yam can make the tongue itchy sometimes</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">If you like your yam fry more crispier, add 1 tbsp of rice flour & besan flour also to the marination. But I like the fry without them itself. So I never add them</span></li>
</ul>
</div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span><br />
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
</div>
</div>
</div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com2tag:blogger.com,1999:blog-7674664843234491728.post-50168553282745760372019-06-28T07:02:00.000+02:002019-06-28T07:02:21.057+02:00Paruppu Keerai | Sirukeerai Paruppu Kadayal | Sirukeerai Paruppu Masiyal | Quick Spinach Dal Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMGMJjOLaBZn5Rt8-15dZACyAUdptQkOBsB84dfXA0KLzlfrM7jsXUKNBEBIjmbDka21p5QCGi5-ILwdNITmgS_xmB40TtmCmERug73rF9eTEHVlx4URq0NHZ9_-3hf4D9cvTBp69zmk/s1600/Paruppu+Keerai+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMGMJjOLaBZn5Rt8-15dZACyAUdptQkOBsB84dfXA0KLzlfrM7jsXUKNBEBIjmbDka21p5QCGi5-ILwdNITmgS_xmB40TtmCmERug73rF9eTEHVlx4URq0NHZ9_-3hf4D9cvTBp69zmk/s640/Paruppu+Keerai+7.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms", sans-serif;">This preparation used to be the only spinach dish that I liked when I was a child. And still this remains my favourite. I basically never liked spinach and that's the reason I loved this recipe. It masks the taste of the spinach to a good extent with the tur dal in it. And it's a one pot recipe, so it saves a lot of time on a busy day morning provided you can cleaned spinach ready :) If you are in Tamil Nadu, then there is no dearth to the varieties of spinach that you can get. And this recipe tastes great with Sirukeerai, pasalai keerai (Malabar spinach), paruppu keerai and palak as well. </span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">If you would like to peek into my other spinach recipes, then here they are - </span><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://amateurscookingdiary.blogspot.in/2016/08/cheera-kootan-cheera-parippu-curry.html" style="text-align: left;" target="_blank">Cheera Parippu Curry</a>, <span style="font-family: "trebuchet ms" , sans-serif; text-align: left;"><a href="https://amateurscookingdiary.blogspot.com/2018/04/cheera-thalippu-cheera-thalichathu.html">Cheera Thalippu</a>, <a href="https://amateurscookingdiary.blogspot.com/2019/05/cheera-thoran-kerala-style-easy-red.html">Cheera Thoran</a>, <a href="https://amateurscookingdiary.blogspot.com/2019/06/vallarai-keerai-poriyal-brahmi-leaves.html">Vallarai keerai Poriyal</a>, </span></span><a href="http://amateurscookingdiary.blogspot.in/2016/12/chembila-thoran-chembin-ila-upperi.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;" target="_blank">Chembila Mezhukkupuratti</a><span style="font-family: "times new roman";">, </span><a href="http://amateurscookingdiary.blogspot.in/2016/12/chembu-thandu-kootan-chembin-thandu.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;" target="_blank">Chembin Thandu Parippu Curry</a><span style="font-family: "times new roman";"> & </span><a href="http://amateurscookingdiary.blogspot.no/2013/02/palak-paneer-hello-friends.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;" target="_blank">Palak Paneer</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_LB9yT0_MqFfeqPm2tKS-2QjQ1DpK_uSXnCj4jEf4l7_0cRFYI2GHX9g57hC1Y3A6u7eDAjil-cHjVSh5HXiTO1du6lNP2OMPH7rzGYPBg20BCcmuSX4X7M3hCJeuT4AUxJ00wNB3Vo/s1600/Paruppu+Keerai+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1559" data-original-width="1559" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_LB9yT0_MqFfeqPm2tKS-2QjQ1DpK_uSXnCj4jEf4l7_0cRFYI2GHX9g57hC1Y3A6u7eDAjil-cHjVSh5HXiTO1du6lNP2OMPH7rzGYPBg20BCcmuSX4X7M3hCJeuT4AUxJ00wNB3Vo/s640/Paruppu+Keerai+6.JPG" width="640" /></a></div>
<div style="text-align: justify;">
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 3-4 persons</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 10 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Keerai/Spinach</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">1 ½ cup - chopped</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Tur Dal</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ cup</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Tomato</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2 medium sized ones</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Green Chilly</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">3-4 long ones</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Garlic</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">4-5 pods</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Tamarind (optional)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">A blueberry sized</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Turmeric Powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Asafoetida</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">As Needed</span></td>
</tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>To Temper:</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u><br /></u></b></span>
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Oil</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">1-2 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Onion Vadagam (refer notes)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Mustard</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1-2 nos - broken</span></td>
</tr>
</tbody></table>
<br />
<div>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
</div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1. Rinse the tur dal 3-4 times with water. Then add around 2 cups of water and soak it for 20-30 minutes</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">2. Meanwhile, rinse the spinach leaves (refer notes) in water 2-3 times so as to remove the dirt and mud from it. You can use the leaves and the tender stem. This recipe is best suited for </span>Sirukeerai, pasalai keerai (Malabar spinach), paruppu keerai and palak </span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">3. Then chop the spinach leaves and keep aside</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">4. Roughly chop the tomatoes as well. Peel the skin of the garlic and slit the green chillies and keep</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizL_3mclINchG3V4DtetqiYP88T_AqIVzBIc9SRofQZyZ7Sz3_rQiUGu1CecSn9D1GQIsWzKpEcHTix0eqWXFzqkbio2bSdtNwN6s1Q4U6ccuJA3xGiEVPS_S3stn-2F5yE0WmJ60UHOk/s1600/Paruppu+Keerai+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizL_3mclINchG3V4DtetqiYP88T_AqIVzBIc9SRofQZyZ7Sz3_rQiUGu1CecSn9D1GQIsWzKpEcHTix0eqWXFzqkbio2bSdtNwN6s1Q4U6ccuJA3xGiEVPS_S3stn-2F5yE0WmJ60UHOk/s640/Paruppu+Keerai+1.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">5. Now take the soaked tur dal along with the soaked water in a pressure cooker. Add turmeric powder, asafoetida, chopped tomatoes, garlic, green chilly and tamarind to it. Addition of tamarind is optional. If the tomatoes are tangy enough then you can skip tamarind</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">6. Pressure cook the dal for 2 whistles on high and then 3-4 whistles on simmer</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">7. Then switch off the flame and allow the pressure to release naturally</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">8. Once the pressure is released, open the cooker. Check how much water (or stock) is there. If you have more than a quarter cup of water then take them out onto a glass or container and keep aside. This is done because it is difficult to mash the gravy to a smooth consistency is more liquid is present</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms", sans-serif;">9. Then mash the dal-spinach using a masher so that the gravy becomes smooth. Now you can add the stock that you have kept aside, depending on the consistency of the gravy that you need</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUefqGReCiZGZfxZ0YK4Ynl5g0J9IurqOYQ06qdpG-yg__RLQyu_1nxkhpnUsnPmwWHLxZG4m-V-uIDcW6xilWUdm6kiPsakJtPSK292i5y2ie6LvheLTDtNvP8zHv53y2Uk23DQu4h3Y/s1600/Paruppu+Keerai+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUefqGReCiZGZfxZ0YK4Ynl5g0J9IurqOYQ06qdpG-yg__RLQyu_1nxkhpnUsnPmwWHLxZG4m-V-uIDcW6xilWUdm6kiPsakJtPSK292i5y2ie6LvheLTDtNvP8zHv53y2Uk23DQu4h3Y/s640/Paruppu+Keerai+2.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "trebuchet ms", sans-serif;">10. In a tadka pan, heat oil. Splutter the onion vadagam. If you do not have the vadagam, you can make a tadka using mustard seeds & red chilly. You can add sliced shallots too in the tadka if you like</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">11. Now add this tadka to the dal and mash it again and mix it well</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqQE-0QwH7nffSBgeYU_ItS86odmoB3ekw07dQOXqdf8gfpVs-6WXsbxcZwsZokWY289bnHjVzCkGOpe1d36tYqVQ0WePi-MNWb-bXXluSIDomfgCHwfRtuU1VuBK6cWdlhHl6A682cc/s1600/Paruppu+Keerai+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqQE-0QwH7nffSBgeYU_ItS86odmoB3ekw07dQOXqdf8gfpVs-6WXsbxcZwsZokWY289bnHjVzCkGOpe1d36tYqVQ0WePi-MNWb-bXXluSIDomfgCHwfRtuU1VuBK6cWdlhHl6A682cc/s640/Paruppu+Keerai+3.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serve with rice and a stir fry of choice. I usually like to pair it with yam fry, <a href="https://amateurscookingdiary.blogspot.com/2019/06/raw-banana-fry-vazhakkai-fry-vazhakya.html">plantain fry</a> or <a href="https://amateurscookingdiary.blogspot.com/2017/04/beetroot-thoran-recipe-onam-sadya.html">beetroot thoran</a></span><br />
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">
</span>
<h4>
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h4>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">This gravy will taste yummiest when made with siru keerai, pasalai keerai (Malabar spinach), paruppu keerai and also palak</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">After buying the spinach, clean them properly. Remove any leaves that have turned yellow or starting to turn yellow. Also discard the leaves that are infested with pests or have small holes or white coloured formation in them. Also use only the tender stalks</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">I use onion vadagam for tempering. If not available you can make a tadka of mustard, red chilly and shallots</span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span></div>
<div style="text-align: justify;">
<br /></div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com3tag:blogger.com,1999:blog-7674664843234491728.post-75414977578522583912019-06-21T14:07:00.000+02:002019-11-06T07:35:15.566+01:00Vallarai Keerai Poriyal | Brahmi Leaves Thoran | Pennywort Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSi6ew72Jb4Xk5oWs39QnQH1km01bHMzPLuyiYwZlUBou-U9rfbrMguwoIHPN9GBOHDMg4HwQdx8ax99PeUVLMERxLgCxLEQfKkz49sOw3vVJ_iAp09oHyARhAYfcNpesHHzWVRTZfbFQ/s1600/Vallarai+keerai+poriyal+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1597" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSi6ew72Jb4Xk5oWs39QnQH1km01bHMzPLuyiYwZlUBou-U9rfbrMguwoIHPN9GBOHDMg4HwQdx8ax99PeUVLMERxLgCxLEQfKkz49sOw3vVJ_iAp09oHyARhAYfcNpesHHzWVRTZfbFQ/s640/Vallarai+keerai+poriyal+6.JPG" width="638" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">Now that we have shifted our base back to Chennai, I am able to buy and cook some native veggies and greens :) Vallarai Keerai is one such green that I have not seen even once in Pune. So last week when I saw some in the local market, I immediately grabbed a bunch. When I bought them I thought that they are used to make dosas but when I checked with my mom it turned out that the greens used for making dosa is 'Mudakkathan Keerai' and not this. And she told me the recipe to make this poriyal. She said that this Vallarai Keerai (Brahmi) is bitter and hence to make it into an appeasing poriyal you need to add some supporting ingredients like tomato, dal and coconut. </span></div>
<div style="text-align: left;">
<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsFM_LcoshMF9w9vga2rAmD9rgPeq4H3FfuphbZqR6iejrSdGMkYigoimRH3E8y02kRh2O8yAZxX2gjyjD4NC77cQJPw8nVTE4IgTRM9Qo2e4sQvLaJFOY39jenCRbfYNSIAzJKrosoQ/s1600/Vallarai+keerai.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsFM_LcoshMF9w9vga2rAmD9rgPeq4H3FfuphbZqR6iejrSdGMkYigoimRH3E8y02kRh2O8yAZxX2gjyjD4NC77cQJPw8nVTE4IgTRM9Qo2e4sQvLaJFOY39jenCRbfYNSIAzJKrosoQ/s640/Vallarai+keerai.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">This is how it looks :)</span></td></tr>
</tbody></table>
<div style="text-align: left;">
<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Generally when we make keerai (greens) poriyal we do not add any of them . Just plain saute of onions and chillies and then the spinach. And as she said, when I tasted the poriyal before adding dal and coconut it was very bitter. But once it was done, it tasted yum and there was only a very faint bitterness to it that even my little one relished it :) And also this leaves are very good for our brain, so if you get hold of some Vallarai Keerai, do buy and make them, now that you have a fool proof recipe :) Also let me know how it turned out..</span></span><br />
<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">My other keerai recipes are - <a href="http://amateurscookingdiary.blogspot.in/2016/08/cheera-kootan-cheera-parippu-curry.html" style="text-align: left;" target="_blank">Cheera Parippu Curry</a>, <span style="font-family: "trebuchet ms" , sans-serif; text-align: left;"><a href="https://amateurscookingdiary.blogspot.com/2018/04/cheera-thalippu-cheera-thalichathu.html">Cheera Thalippu</a>, <a href="https://amateurscookingdiary.blogspot.com/2019/05/cheera-thoran-kerala-style-easy-red.html">Cheera Thoran</a>, <a href="https://amateurscookingdiary.blogspot.com/2019/06/paruppu-keerai-sirukeerai-paruppu.html">Sirukeerai Paruppu Masiyal</a>, </span></span><a href="http://amateurscookingdiary.blogspot.in/2016/12/chembila-thoran-chembin-ila-upperi.html" style="text-align: left;" target="_blank">Chembila Mezhukkupuratti</a><span style="font-family: "times new roman"; font-size: small;">, </span><a href="http://amateurscookingdiary.blogspot.in/2016/12/chembu-thandu-kootan-chembin-thandu.html" style="text-align: left;" target="_blank">Chembin Thandu Parippu Curry</a><span style="font-family: "times new roman"; font-size: small;"> & </span><a href="http://amateurscookingdiary.blogspot.no/2013/02/palak-paneer-hello-friends.html" style="text-align: left;" target="_blank">Palak Paneer</a></span></span></div>
<div style="text-align: left;">
<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1x_IfhINqxetvKhcvluGCYNkHaNzmB1Zmz1SvEc8Kp6D7p9FaPILzQGQ1Ih-dI37Wz-djIe2cGvpXeoRuNAWIglgcf-bOZWA_TSc82RFnwCea6DQaqfcpH5GeyXA-qVprejCzgGcFmbY/s1600/Vallarai+keerai+poriyal+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1197" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1x_IfhINqxetvKhcvluGCYNkHaNzmB1Zmz1SvEc8Kp6D7p9FaPILzQGQ1Ih-dI37Wz-djIe2cGvpXeoRuNAWIglgcf-bOZWA_TSc82RFnwCea6DQaqfcpH5GeyXA-qVprejCzgGcFmbY/s640/Vallarai+keerai+poriyal+5.JPG" width="478" /></span></a></div>
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<div style="text-align: left;">
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<h3>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Serves: 4-5 persons</span></h3>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br />I Took: </span></h3>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Preparation Time: 15 mins</span></h3>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Cooking Time: 25 mins</span></h3>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br />I Used:</span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; width: 745px;"><colgroup><col style="width: 187pt;" width="249"></col><col style="width: 44pt;" width="59"></col><col style="width: 328pt;" width="437"></col></colgroup><tbody>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; margin: 0px; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Vallara Keerai (Brahmi)</span></td><td class="m_-3182084270798331551xl65" style="margin: 0px; width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="margin: 0px; width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">2 cups</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Sesame oil</span></td><td class="m_-3182084270798331551xl65" style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Mustard</span></td><td class="m_-3182084270798331551xl65" style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Green Chilly</span></td><td class="m_-3182084270798331551xl65" style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">3 nos (slit)</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Asafoetida</span></td><td class="m_-3182084270798331551xl65" style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Onion (chopped)</span></td><td class="m_-3182084270798331551xl65" style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">½ cup</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Tomato (chopped)</span></td><td class="m_-3182084270798331551xl65" style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">½ cup</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Tur Dal (or Mung Dal)</span></td><td class="m_-3182084270798331551xl65" style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp</span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt; margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">Grated Coconut</span></td><td class="m_-3182084270798331551xl65" style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td><td style="margin: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp</span></td></tr>
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<h3>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">The Way:</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Take the tur dal (or moong dal) in a bowl. Rinse well in water. Then soak the dal in ¼ cup of water for 15-20 minutes</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Once soaked, add a little salt (not much coz we will be adding in the poriyal as well) and cook them till done. First keep the flame in high till the water boils and then simmer and cook covered till done. The dal should not turn mushy. They should be cooked and retain their shape. It should take around 8-10 minutes for them to get cooked</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. Meanwhile clean and keep the greens (keerai). Remove old or wilted or yellow coloured leaves. The stem is edible too. If the stem is clean and tender use it as well</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Rinse the greens (keerai) in water 2-3 times to remove the dirt and mud particles. Then drain the water and chop them finely and keep aside<br /><br />5. Chop the onions and tomatoes and keep aside</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. In a pan, heat sesame oil. Use sesame oil for this stir fry. It is highly recommended. If you do not have it replace with sunflower or coconut oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">7. Splutter mustard</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">8. Add the chopped onions and slit green chillies and saute</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">9. The onions should turn translucent and slightly start to turn colour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">10. Then add asafoetida and turmeric powder. give a quick saute</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">11. Add the chopped tomatoes and give a nice saute. Maybe you can close and cook for 2 minutes till the tomatoes slowly start to turn mushy</span><br />
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<div class="m_-3182084270798331551separator" style="clear: both; text-align: center;">
<a data-saferedirecturl="https://www.google.com/url?q=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DjmN6fvMvZ5K1fPwjc7qhi2SvBWEed5DBxxwOvwrnEFY43ugs19LUQsBxg-BAI-okTGyULl50jt-pXJiSqMYP7W12fpywNeUrC_mhR7t18iWqn3SIXbGmAb0Vn9LxbZTp5_nnjHegq8/s1600/Vallarai%252Bkeerai%252Bporiyal%252B2.jpg&source=gmail&ust=1561204104861000&usg=AFQjCNGhPY17MgtDswYRetXyKjDaHbmNDg" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DjmN6fvMvZ5K1fPwjc7qhi2SvBWEed5DBxxwOvwrnEFY43ugs19LUQsBxg-BAI-okTGyULl50jt-pXJiSqMYP7W12fpywNeUrC_mhR7t18iWqn3SIXbGmAb0Vn9LxbZTp5_nnjHegq8/s1600/Vallarai+keerai+poriyal+2.jpg" style="color: #1155cc; margin-left: 1em; margin-right: 1em;" target="_blank"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" class="CToWUd" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DjmN6fvMvZ5K1fPwjc7qhi2SvBWEed5DBxxwOvwrnEFY43ugs19LUQsBxg-BAI-okTGyULl50jt-pXJiSqMYP7W12fpywNeUrC_mhR7t18iWqn3SIXbGmAb0Vn9LxbZTp5_nnjHegq8/s640/Vallarai+keerai+poriyal+2.jpg" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">12. Add the chopped greens and give a nice stir. Cover and cook for 5-6 minute till the leaves wilt and get cooked. Check in between to see that they do not get stuck at the bottom and saute to avoid that</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">13. Once the greens are cooked, add the cooked tur dal (or moong dal) and give a gentle stir and leave it for a minute</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">14. Then add the grated coconut and give a quick and gentle stir</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">15. Switch off flame and serve with rice and a gravy of choice<br /><br /><a data-saferedirecturl="https://www.google.com/url?q=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQv03mKrzwWbyCThMYZZgsgwfvYeSL4TlhO2CTJjZfj0bLuEVPNoqxNH6EIszjQrvFx3lG8_v-1eREHJgw47dD9lJgVkC1w5z7Q3COTYQlm8tvA3w7rAB7LNYbJkv8C22SzizWAiGzvRk/s1600/Vallarai%252Bkeerai%252Bporiyal%252B4.jpg&source=gmail&ust=1561204104862000&usg=AFQjCNHxkxBoXSa0Gsd6Ee629zt3bi478Q" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQv03mKrzwWbyCThMYZZgsgwfvYeSL4TlhO2CTJjZfj0bLuEVPNoqxNH6EIszjQrvFx3lG8_v-1eREHJgw47dD9lJgVkC1w5z7Q3COTYQlm8tvA3w7rAB7LNYbJkv8C22SzizWAiGzvRk/s1600/Vallarai+keerai+poriyal+4.jpg" style="color: #1155cc; margin-left: 1em; margin-right: 1em; text-align: center;" target="_blank"><img border="0" class="CToWUd" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQv03mKrzwWbyCThMYZZgsgwfvYeSL4TlhO2CTJjZfj0bLuEVPNoqxNH6EIszjQrvFx3lG8_v-1eREHJgw47dD9lJgVkC1w5z7Q3COTYQlm8tvA3w7rAB7LNYbJkv8C22SzizWAiGzvRk/s640/Vallarai+keerai+poriyal+4.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com3tag:blogger.com,1999:blog-7674664843234491728.post-5137048563125323152019-06-21T13:45:00.000+02:002019-06-28T07:12:46.085+02:00Mango Chia Seed Pudding | Chia Mango Pudding | Mango Chia Pudding Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHav03Lyn4nL3Q1lcnDwj51sBcAcQ-dHpnrIgDMvEryerM5FlMA-0yEGcEYGaxiQJIGPVX_Y8aB-WKXhh4L_B9EGMdMy_SG0FCiXJqgi1GOIc80NND_IpEHnnpoRfw6Cfpm5-EAm5isNI/s1600/Mango+Chia+Pudding+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1207" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHav03Lyn4nL3Q1lcnDwj51sBcAcQ-dHpnrIgDMvEryerM5FlMA-0yEGcEYGaxiQJIGPVX_Y8aB-WKXhh4L_B9EGMdMy_SG0FCiXJqgi1GOIc80NND_IpEHnnpoRfw6Cfpm5-EAm5isNI/s640/Mango+Chia+Pudding+1.JPG" width="482" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">This is one dish that regularly makes it's appearance during summer. I love chia pudding and that too only with mangoes :D Last year when I made this and was trying to take pictures for the blog while Dhruv was sleeping. Just when I had the whole setup ready and clicked 2-3 pics, he woke up and came. And was not ready to part with the pudding. He was smirking and grinning that he sabotaged my set up and was happily having the pudding. Yes, my little one too loves this :) So this year I made it while he was away at school and clicked leisurely ;) And evening we both enjoyed having this.. It is best served chilled !</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">Usually it's quite sunny in Chennai. But day before yesterday when I clicked this it was quite gloomy. And yesterday it rained for about 10 minutes. This is the first rain of the year and it feels good too as there is a little relief from the scorching heat :)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Check out the other <a href="https://amateurscookingdiary.blogspot.com/search/label/Mango%20Recipes">Mango recipes here</a> if interested.. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAp4mgcmkeq8KaIjooD5ygFA9YidQ3aq3KpQHJhTskTJkllUqyECnZuBfXIBzRAcloAjk3YCo6OykzXmXaWfcjTb-9TTM8VV4ZpPPJ3Ux0HBcMyJfCLxcTSIZl-vBzgzffQNcqH-rg3D4/s1600/Mango+Chia+Pudding+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAp4mgcmkeq8KaIjooD5ygFA9YidQ3aq3KpQHJhTskTJkllUqyECnZuBfXIBzRAcloAjk3YCo6OykzXmXaWfcjTb-9TTM8VV4ZpPPJ3Ux0HBcMyJfCLxcTSIZl-vBzgzffQNcqH-rg3D4/s640/Mango+Chia+Pudding+2.JPG" width="638" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiznVn0quyKt1uns6GHYKyCZM0qiLwF9qf8BS71oCqun1h9Lc0CFPMpJKi3K_q4CaPGC9mQ3KsvgF1L8qohbX0vH3mKbsi2sn5xXjiW59Aroo10rScu1Ye8F8QG9RPmkNPODuBpVYvBI/s1600/Mango+Chia+Pudding+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1595" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiznVn0quyKt1uns6GHYKyCZM0qiLwF9qf8BS71oCqun1h9Lc0CFPMpJKi3K_q4CaPGC9mQ3KsvgF1L8qohbX0vH3mKbsi2sn5xXjiW59Aroo10rScu1Ye8F8QG9RPmkNPODuBpVYvBI/s640/Mango+Chia+Pudding+4.JPG" width="638" /></span></a></div>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Makes: 1 cup</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 5 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 691px;">
<colgroup><col style="mso-width-alt: 7131; mso-width-source: userset; width: 146pt;" width="195"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
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<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 146pt;" width="195"><span style="font-family: "trebuchet ms" , sans-serif;">Mango</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">2 sides of 1 big banganapalli</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Chia</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">3 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Milk (boiled & cooled)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 ½ cup</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Honey (any sweetener)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Vanilla Essence</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
</tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<div>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
</div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1. Take the chia seeds in a bowl. Add milk to it. Use milk that is boiled and cooled</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">2. Now add sweetener of choice. I added honey</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFP3pp-KmhU80wxTOlxp0wcndFDV9G9LVEaWi102EkKrG3NjLBy85lGUQh8bwM0Sju8ssXkh2ssa4KTtIpg4lc2O9-JMmyTOTKqyBpP-FRv1xGedyNN4ozmsKx0CpxL-7WuiBKW82i8E/s1600/Mango+Chia+Pudding+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFP3pp-KmhU80wxTOlxp0wcndFDV9G9LVEaWi102EkKrG3NjLBy85lGUQh8bwM0Sju8ssXkh2ssa4KTtIpg4lc2O9-JMmyTOTKqyBpP-FRv1xGedyNN4ozmsKx0CpxL-7WuiBKW82i8E/s640/Mango+Chia+Pudding+5.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">3. Then add vanilla essence if using and mix well</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">4. Cover the bowl and leave it refrigerated for minimum 2 hours. Leave it overnight if possible</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vv6S7k3OT6eyG-MsBRBXTWEXJyRqUanqLm8l4uHyBrQYE4VLQSC8v5VXdY3LkdTKAdzSpnkSPEqY73LNHcVoUNlX7Jy0T7PKyvBZy1HO1RkM5NgtosZ5SzLV8q5QnvpP6OOO-Hbx_qk/s1600/Mango+Chia+Pudding+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vv6S7k3OT6eyG-MsBRBXTWEXJyRqUanqLm8l4uHyBrQYE4VLQSC8v5VXdY3LkdTKAdzSpnkSPEqY73LNHcVoUNlX7Jy0T7PKyvBZy1HO1RkM5NgtosZ5SzLV8q5QnvpP6OOO-Hbx_qk/s640/Mango+Chia+Pudding+6.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">5. Next for assembling the pudding, peel a ripe mango and rinse it with water. Then cut into small bite sized cubes</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">6. In a serving glass, now layer the pudding with alternate layers of mango slices and the bloomed chia </span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">7. Garnish with pomegranate or cherry or nuts or raisins of your choice</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eeRJLVTSUHsjPGtyCOD_MVj4GHs4AUWy_Wf8kHtGXhcv-pymh171_oImpzsyNTlZy_XywOm2sXPyTAVV4DlZRhMbGq9jqYbDF2sDEvUcO7-kc4v1Et4Bxb9uG94KHCeypAfZeyYfLiA/s1600/Mango+Chia+Pudding+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eeRJLVTSUHsjPGtyCOD_MVj4GHs4AUWy_Wf8kHtGXhcv-pymh171_oImpzsyNTlZy_XywOm2sXPyTAVV4DlZRhMbGq9jqYbDF2sDEvUcO7-kc4v1Et4Bxb9uG94KHCeypAfZeyYfLiA/s640/Mango+Chia+Pudding+7.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Serve chilled !</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;">
</span>
<br />
<div>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can customize the pudding the way you want. You can layer it with mango puree instead of mango pieces</span></li>
</span></ul>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can add a layer of rice flakes or granola to make it more healthy & wholesome</span></li>
</span></ul>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">If the mangoes are sweet enough you wouldn't need any sweetener</span></li>
</span></ul>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can also add in seeds like hemp, melon etc and nuts like almonds & dry fruits of choice</span></li>
</span></ul>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can go for another fruits like strawberries or chikoo as well but personally I favour mangoes :)</span></li>
</span></ul>
</div>
<span style="font-family: "trebuchet ms" , sans-serif;">
</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com2tag:blogger.com,1999:blog-7674664843234491728.post-45198728568165561832019-06-14T13:23:00.000+02:002019-06-14T13:23:07.991+02:00Raw Mango Pachadi | Pacha Maanga Pachadi | Mangai Pachadi | Mamadikaya Pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvgAVbXPL0YWgZCHR8x2s9b0EKvh2YL4Y65R2nkiENfAYjrUMQszHCI44JEcaGk0LfRLeWm2isok2hxbGOp4XPByMe-zz2LRxkbEQqOzNwC34OLJjicLr5mGESA2NhjZXkNhyphenhyphenhyphenhyphenJV_yg/s1600/Manga+Pachadi+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1370" data-original-width="1375" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvgAVbXPL0YWgZCHR8x2s9b0EKvh2YL4Y65R2nkiENfAYjrUMQszHCI44JEcaGk0LfRLeWm2isok2hxbGOp4XPByMe-zz2LRxkbEQqOzNwC34OLJjicLr5mGESA2NhjZXkNhyphenhyphenhyphenhyphenJV_yg/s640/Manga+Pachadi+7.JPG" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
This is a dish with a lot of emotions attached to it. This was one of my grandfather's favourite dish. This is my mom's favourite. And now it's mine too.. Earlier I was not a great fan of this. But after a point, I started relishing this relish. And what happened was I never used to get it right. So I have made this a couple of times and clicked a couple of times over a couple of years but somehow I was not satisfied. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This year when my mom was home, I made her do this and after that I made it again a couple of times and it was tasting perfect each time. Just like that childhood days taste I have in my senses :) And this time I jotted down the measurements too and so it made it's way to the blog now. Sometimes (Many a times) the simplest of the dishes are the ones that take time to master than the complex ones. At least for me ;) This dish can be had like you have the pickle, as a side dish/relish for rice. Or if you are like me, can have it as such too :D</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwI5m8cV4UslR0p9nFoLOVB1sf5XcZB5EjSpa-jNhlmYHD49zki1EX78Jjqz8XLMrfOzUgPemJKE41PoVL0OmAfBLbo5KXdIZMV6-csaZyCSea3gkwN2xRnAqQpGl9MD1MLg3IEgXrnGI/s1600/Manga+Pachadi+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1195" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwI5m8cV4UslR0p9nFoLOVB1sf5XcZB5EjSpa-jNhlmYHD49zki1EX78Jjqz8XLMrfOzUgPemJKE41PoVL0OmAfBLbo5KXdIZMV6-csaZyCSea3gkwN2xRnAqQpGl9MD1MLg3IEgXrnGI/s640/Manga+Pachadi+5.JPG" width="478" /></a></div>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Makes: 1 cup</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 5 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 20 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
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<br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249">Raw Mango</td>
<td class="xl65" style="width: 44pt;" width="59">-</td>
<td style="width: 328pt;" width="437">1 medium sized (A heaped ½ cup)</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Red Chilly Powder</td>
<td class="xl65">-</td>
<td>1 tsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Turmeric Powder</td>
<td class="xl65">-</td>
<td>¼ tsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Salt<br />
Water</td>
<td class="xl65">-<br />
-</td>
<td>As Needed<br />
¼ cup</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Jaggery</td>
<td class="xl65">-</td>
<td>2-3 tbsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Oil</td>
<td class="xl65">-</td>
<td>2 tsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Mustard </td>
<td class="xl65">-</td>
<td>½ tsp</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Red Chilly </td>
<td class="xl65">-</td>
<td>1-2 nos</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;">Curry Leaves</td>
<td class="xl65">-</td>
<td>2 sprigs</td>
</tr>
</tbody></table>
<br />
<div>
<br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
<br /></div>
<div style="text-align: justify;">
1. Trim the edges and peel the skin of the mango. Wash it well. The area near the stalk may have milk in it. So wash well else you will get a bitter taste</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Chop the mango to small pieces (around ¼ inch pieces)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Take the chopped mangoes along with the red chilly powder, turmeric powder and salt in a kadai/pan. Add water and mix well</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NL9haxAJCV3c60mKNb5qmh7aTXOYM2TAKgIZqKcz00-KQH3W1b1fhYAYrjF2Inp9qtlAjGg8rAsjJ8ZAtIUdeSL1s64vyEai9bN-2dAi4c-dmxMOV1hwu4wrHPRPxY76FEazX_48F-E/s1600/Manga+Pachadi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NL9haxAJCV3c60mKNb5qmh7aTXOYM2TAKgIZqKcz00-KQH3W1b1fhYAYrjF2Inp9qtlAjGg8rAsjJ8ZAtIUdeSL1s64vyEai9bN-2dAi4c-dmxMOV1hwu4wrHPRPxY76FEazX_48F-E/s640/Manga+Pachadi+1.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
4. Keep the kadai on flame. When it comes to a boil, simmer the flame and close the kadai with a lid and allow the mango pieces to get cooked. It will take around 5-7 minutes</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. Check once in a while to see that the water is not dried and the mango pieces doesn't get stuck at the bottom of the kadai</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
6. Once cooked you can see that much of the water has evaporated and you have a thick mix. Now add the jaggery granules to it. I use organic jaggery granules. So added as such</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
7. If you are using normal jaggery, scrape the jaggery and take them in a separate vessel. Add little water to it and heat it over flame. Once they dissolve switch off the flame and allow to cool. Then strain them using a strainer to remove any impurities in the jaggery and then add it to the pachadi</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjh_oHivnZ0NQVEMUs47NgHR8MCKorfw0cYTabFmFYL3Y4fTT5-84PpMb2ByKgsmq1YR1V6uhUReDZbTAMKRWXN0nAhxjL9eqGp5p5xtHYg-0xFpK0kpRXMIaYv4Q1r3dpp0ek6mURoo/s1600/Manga+Pachadi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjh_oHivnZ0NQVEMUs47NgHR8MCKorfw0cYTabFmFYL3Y4fTT5-84PpMb2ByKgsmq1YR1V6uhUReDZbTAMKRWXN0nAhxjL9eqGp5p5xtHYg-0xFpK0kpRXMIaYv4Q1r3dpp0ek6mURoo/s640/Manga+Pachadi+2.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
8. Once you add jaggery, it will release some water. Keep mixing over low flame for 2-3 minutes. The mix will come together. Switch off the flame then</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
9. In another tadka pan, heat oil. Splutter mustard</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUH2jzYfa8TEXXwKOKRulj0VlQiiLKV7-FnMcUYO1nZP4moIYZlsyJFiOXZNnhlHdg_6Z5IIAKan0T9zuh4mHK98e-9zR1GEF7G37Xm-9WTiGONOqidzENuAc_tnriGfK2TL48zNUeMA/s1600/Manga+Pachadi+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUH2jzYfa8TEXXwKOKRulj0VlQiiLKV7-FnMcUYO1nZP4moIYZlsyJFiOXZNnhlHdg_6Z5IIAKan0T9zuh4mHK98e-9zR1GEF7G37Xm-9WTiGONOqidzENuAc_tnriGfK2TL48zNUeMA/s640/Manga+Pachadi+3.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
10.Add broken red chilly and curry leaves</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
11. Add this tadka to the pachadi. Mix well and serve</div>
<div style="text-align: justify;">
<br /></div>
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<br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h3>
</div>
<div style="text-align: justify;">
<ul>
<li>Quantity of the red Chilly powder and jaggery mentioned here are that which I used for a moderately sour mango. Adjust them according to the mango that you use </li>
</ul>
<ul>
<li>Use raw mangoes for making this pachadi. My mom says that the best ones for making this pachadi are the ones that are starting to turn ripe. The ones which are firm like raw mango but have a mild yellow colour to it</li>
</ul>
<ul>
<li>Adding tadka is optional. If you do not like, you can skip it</li>
</ul>
<div>
<br /></div>
<div>
Cheers,</div>
<div>
Chitz</div>
<div>
<br /></div>
</div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com2tag:blogger.com,1999:blog-7674664843234491728.post-15724869234703493452019-06-12T12:29:00.000+02:002019-06-28T07:08:21.852+02:00Mango Milkshake Recipe | How to make fresh Mango Milkshake at home?<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM4zrMWTb-lVYwEa1iOeNTFKACbySyjN_Whx2j4deWqFT4MUyQspsMWO1mxvY8wHxCGEQMwktvByqdDwjZ_UpF2FH_IAO_nuBWtjvy1jx8u-Z5Mfe4xj4_sTtBHK4M43RiTd696ko5Cc/s1600/Mango+Milkshake+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM4zrMWTb-lVYwEa1iOeNTFKACbySyjN_Whx2j4deWqFT4MUyQspsMWO1mxvY8wHxCGEQMwktvByqdDwjZ_UpF2FH_IAO_nuBWtjvy1jx8u-Z5Mfe4xj4_sTtBHK4M43RiTd696ko5Cc/s640/Mango+Milkshake+7.JPG" width="480" /></a></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Come summer, mango milkshakes have to be made.. Right? Yes, for us it is like "What is summer without a Mango Milkshake?' I would love to make some popsicles too but this year we are cutting low on sugar and some carbs too, so I guess the popsicles have to wait for another year maybe :( This milkshake can be tailored in many ways to suit our cravings and needs. You can make it rich by adding a pinch of saffron. You can make it healthy by skipping the sweetener. You can make it vegan by adding almond or coconut milk instead of the normal dairy milk. Or maybe add 2 scoops of ice cream instead of one ;) Choose as you may want to, but if the mangoes are reasonably sweet, then any variant of the shake is great and makes you feel refreshed :) I generally make the shake with Alphonso (for it's bright colour :D) or Banganapally mangoes but you can choose any pulpy and reasonably sweet variety of mango for the shake..</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyHS-Nu07IkOFqrZo3QQSCPrsh4nMCGiU2RfIb_Ck6p-ZzHh_WlNevO6WBEyudXQsLAFvXVbmbYR1QdzhE849WnG2oyr03-OMrDE1X_IY-zvlP1y4py0liG74c40eFFI_jp7brfWXEeI/s1600/Mango+Milkshake+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1596" data-original-width="1600" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyHS-Nu07IkOFqrZo3QQSCPrsh4nMCGiU2RfIb_Ck6p-ZzHh_WlNevO6WBEyudXQsLAFvXVbmbYR1QdzhE849WnG2oyr03-OMrDE1X_IY-zvlP1y4py0liG74c40eFFI_jp7brfWXEeI/s640/Mango+Milkshake+5.JPG" width="640" /></a></div>
<br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Makes: 2 glasses</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 10 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Alphonso Mango</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">2 medium sized ones</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Milk </span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td class="xl66"><span style="font-family: "trebuchet ms" , sans-serif;">1-1½ cup (boiled, cooled & refrigerated)</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Sugar/Jaggery/Sweetner (optional)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1-2 tbsp (As needed)</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Ice cream (optional)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 scoop</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Saffron/Kesar (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cardamom powder (optional)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">A pinch</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Nuts (optional)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2-3 tbsp</span></td>
</tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1. Scrape the skin of the mango and trim the stalk off. Rinse it well in water. While trimming the stalk some milk can ooze out of the mango and it gives a weird taste if not rinsed properly</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2. Cut the mango into small chunks and take them in a blender</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">3. Add milk to it and blend well</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">4. Now open the blender and taste the milkshake. If needed add sugar, kesar and ice cream and then give a final blend</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">5. Pour into tall glasses and serve cold. You can garnish with chopped nuts if needed</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<h3>
<span style="font-family: "trebuchet ms" , sans-serif;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;">
</span>
<div>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li><span style="font-family: "trebuchet ms" , sans-serif;"><div>
<span style="font-family: "trebuchet ms" , sans-serif;">I use Alphonso (or Banganapalli) mangoes for it's colour and taste. It gives a deep yellow colour and the shake feels like store bought :) You can use any ripe, pulpy, sweet and fibreless mangoes of your choice for making the shake</span></div>
</span></li>
</span></ul>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">For a thick milkshake use less milk for blending. Also keeping the mango/mango pieces in fridge also helps</span></li>
</span></ul>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li>If using ice cream, use vanilla or mango flavour so that the taste is not compromised much</li>
</span></ul>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li>Use ice cubes while blending for chilled shake. It can make the shake a little runny. Instead use chilled milk and mango for making shake and serve the shake with ice cubes added in the glass</li>
</span></ul>
<ul style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">
<li>You can blend in the nuts or use for garnishing. Sometimes I like to blend in the nuts when I skip adding extra sweetner. Then it feels like having an extra crunch and I do not feel that I have skipped the sweetner (At times it is for satisfying the mind too ;))</li>
</span></ul>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
</div>
<span style="font-family: "trebuchet ms" , sans-serif;">
<div>
Chitz</div>
<div>
<br /></div>
</span></div>
<div>
<br /></div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com2tag:blogger.com,1999:blog-7674664843234491728.post-40654142759203646342019-06-09T14:14:00.000+02:002019-06-09T14:23:03.933+02:00Raw Banana Fry | Vazhakkai Fry | Vazhakya Tawa Fry | Vazhakkai varuval | Easy Vazhakka Roast<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">This is yet another shallow fry recipe that features quite often in my menu. As the husband man (and now at times the little man too) has a relatively low tolerance (it's the mind that speaks not the tummy ;)) towards veggies, I resort to more of frying the veggies and make them look like close cousins to non-vegetarian dishes ;) For me to feel less guilty, I mostly use 2 or at the max 3 tbsp oil and shallow fry them. It tastes yum and makes the boys eat (not love, no way I can make them I guess) the veggies as well. So this is a simple and crispy fry that pairs well with rice an curd or </span><a href="https://amateurscookingdiary.blogspot.com/2013/04/sambar-kerala-style-sambar-without.html" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">Sambar</a><span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;"> or Rasam or even with a Puli Kuzhambu :) Do try and let me know how you wooed your loved ones :)</span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 2-3 persons</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 20 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 30 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 691px;">
<colgroup><col style="mso-width-alt: 7131; mso-width-source: userset; width: 146pt;" width="195"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 146pt;" width="195"><span style="font-family: "trebuchet ms" , sans-serif;">Raw Banana</span></td>
<td class="xl64" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">2 medium sized ones (1.5 cups after
cutting)</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Chilly powder</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Coriander powder</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Turmeric powder</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Garam Masala</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Rice Flour (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Mustard</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Curry leaves</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 tbsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 tbsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 sprigs</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">As Needed</span></td>
</tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1. Gently scrape the skin of the plantains with a knife or a scraper. Do not remove the whole skin. Lightly scrape, maybe just the black spots alone you can scrape away. Rinse them in water. Trim the edges and cut them into thin round slices</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6OdFm26WYXmsORF48KjzMDo1TKPNUn5SNI330fZb8Eu5BdkethP10t0TfAk0PswT18zmw4NcuguqD43sAXC_yrZoI6cskJTy248BOvXWApN4VteOj1uPmJWDJjPLiUdfHtepKIzNO_E/s1600/Vazhakkai+Fry+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6OdFm26WYXmsORF48KjzMDo1TKPNUn5SNI330fZb8Eu5BdkethP10t0TfAk0PswT18zmw4NcuguqD43sAXC_yrZoI6cskJTy248BOvXWApN4VteOj1uPmJWDJjPLiUdfHtepKIzNO_E/s640/Vazhakkai+Fry+1.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">2. Take the cut plantain slices in a steel bowl. Add the red chilly powder, coriander powder, turmeric powder, garam masala and salt to it and mix well</span>. Allow it to rest for 10-15 minutes</span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">3. Heat oil for shallow frying in a frying pan</span></div>
<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZhmK1R1VVTWvWt4xKa7Ts7l2j1wEtJczc9bNWI5DZLEi-24YQ9xHddHFeJOHNIKPiQZCpWT_yPaB9gdo8exsrJoVrl0HK1z9r7tsIp8jifI4BvENvdjCzdMUDNgvUF3kWFA5UxOyU-c/s1600/Vazhakkai+Fry+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZhmK1R1VVTWvWt4xKa7Ts7l2j1wEtJczc9bNWI5DZLEi-24YQ9xHddHFeJOHNIKPiQZCpWT_yPaB9gdo8exsrJoVrl0HK1z9r7tsIp8jifI4BvENvdjCzdMUDNgvUF3kWFA5UxOyU-c/s640/Vazhakkai+Fry+2.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Once the oil is hot, splutter the mustard seeds and curry leaves. This is optional</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">5. Then reduce the flame to minimum. Arrange the plantain pieces in the frying pan and shallow fry them </span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">6. Once one side slightly turns colour, flip over and roast the other side as well. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">7. Once done, remove them onto a plate </span>and fry the remaining plantain pieces also like this in batches and serve with rice and gravy</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBykbWVkfAmmOlR8E1Ao2KCyfYix7i8cTA1HDNuq8MshKeGxvEd_VTzP2prCVyHA7CDclUZeXcG5Xse69B_i5JfAPIf7Q13m3yvVwyJWJjV0p7Hw-CrkNZBQQsC4voeq-kLuRXbysyOk/s1600/Vazhakkai+Fry+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBykbWVkfAmmOlR8E1Ao2KCyfYix7i8cTA1HDNuq8MshKeGxvEd_VTzP2prCVyHA7CDclUZeXcG5Xse69B_i5JfAPIf7Q13m3yvVwyJWJjV0p7Hw-CrkNZBQQsC4voeq-kLuRXbysyOk/s640/Vazhakkai+Fry+3.jpg" width="640" /></a></div>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h3>
<div>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">If you may like, add a </span>¼ tsp of ginger garlic paste also while marinating the plantain pieces</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">If you like your plantain fry more crispier, add 1-2 tbsp of rice flour to the marination</span></li>
</ul>
</div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
</div>
</div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com3tag:blogger.com,1999:blog-7674664843234491728.post-70638300103849654652019-06-07T12:33:00.000+02:002019-06-07T13:15:36.236+02:00Green Mochai Puli Kuzhambu | Mochai Chenakizhangu Puli Kuzhambu | Field Beans Gravy with Elephant Yam<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PBuRfBMncqFMxakF6lib3-mYWT1NXhDxzvN5E2gcPdB1hVUoKhaTOV08dG6JlDCuvsckmX1uaFYIdG3yxb1zoDEGIE_CXksaPn6d4fsk66U1t6I9kDi46vQD6sYkjcpIa5Lnn2P8O8s/s1600/Green+Mochai+Senai+Kuzhambu+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1205" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PBuRfBMncqFMxakF6lib3-mYWT1NXhDxzvN5E2gcPdB1hVUoKhaTOV08dG6JlDCuvsckmX1uaFYIdG3yxb1zoDEGIE_CXksaPn6d4fsk66U1t6I9kDi46vQD6sYkjcpIa5Lnn2P8O8s/s640/Green+Mochai+Senai+Kuzhambu+5.JPG" width="482" /></a></div>
<br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">This post is in my drafts for over an year now :D Now don't go 'Ohh my' so fast.. I have some more drafts that dates back to 3 years as well ;) Sometimes I feel the pic is not good, sometimes I feel the recipe is not up to the mark, maybe the measurements need a lil more fine tuning ;) So whatever the reason maybe, I am working on it and at the earliest planning to clean my drafts. Either rectify the issues or discard the draft and start fresh. Let's see how great it goes :)</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">So today's recipe is one with fresh field beans. I was very skeptical about cooking with this bean as it was the first time I was seeing the fresh variety though I have had the dried bean so many times during my childhood days :) But my mom convinced me (over phone) that they too taste great if made into a puli kuzhambu (tangy gravy with tamarind) with elephant yam.. And I didn't think twice. I had the yam too handy.. So went ahead and made this lip smacking gravy. It is easy to prepare and uses the pantry staples. Do try if you get hold of some fresh field beans and let me know how you liked it :) </span></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 2-3 persons</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 20 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 30 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
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<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Green Mochai/Green
Field Beans</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">⅓ cup</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Chenai/Yam (diced)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ cup</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Onion (sliced)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 medium sized</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Tomato (quartered)</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 medium sized</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">3 tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Coriander powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">3 tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Turmeric powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Asafoetida</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Tamarind</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">A small lemon sized</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Grated Coconut</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ cup</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">As Needed</span></td>
</tr>
</tbody></table>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>To Temper:</u></b></span><br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Oil</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Mustard seeds</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Curry leaves</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2 sprigs</span></td>
</tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1. Soak tamarind in ½ cup warm water for 20-30 minutes. Then extract the pulp and keep aside</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2. Remove the mochai (field beans) from the pods just like you de-shell the green peas</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">3. Grind the coconut in a mixer jar along with little water to a smooth paste and set aside</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">4. Clean and cut the yam into 2 inch cubes. Also slice the onions and chop the tomato into 8 pieces</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaWXW_oRKlSXYA97qdIg4-b8y0POjmSW1VBGoUpQC1g_pAtKbzhYgp8yLYzCWIu3Bp8ArDSPJ68Pyu829DvDISMbDxfRFL9Xp4MiSG-NVQ03C5_HolcPqblNzbYuWg1vfsJd00-Sm1G0/s1600/Green+Mochai+Senai+Kuzhambu+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaWXW_oRKlSXYA97qdIg4-b8y0POjmSW1VBGoUpQC1g_pAtKbzhYgp8yLYzCWIu3Bp8ArDSPJ68Pyu829DvDISMbDxfRFL9Xp4MiSG-NVQ03C5_HolcPqblNzbYuWg1vfsJd00-Sm1G0/s640/Green+Mochai+Senai+Kuzhambu+1.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">5. Now take the field beans, cut yam, sliced onions and cut tomatoes in a kadai or clay pot that you are going to use to make the gravy</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">6. Add red chilly powder, coriander powder (or sambar powder - refer notes), turmeric powder, asafoetida and salt. Add 1 cup of water as well</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">7. Mix together and switch on the flame. Allow it to boil and then lower the flame and cook it covered for 5 minutes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0q99QpiNyGSsX2S5cdHe5bucqTSJ0SqpiNM0b-DPIBgmexzmJro9PSqBWjfuyW2L91ZlI5pzxWqh549STRQca0I7dPYDeDu5cHNBLBoxia7JMQi_5naxeTyL2xOZbpMeow8PrLp0rL3I/s1600/Green+Mochai+Senai+Kuzhambu+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0q99QpiNyGSsX2S5cdHe5bucqTSJ0SqpiNM0b-DPIBgmexzmJro9PSqBWjfuyW2L91ZlI5pzxWqh549STRQca0I7dPYDeDu5cHNBLBoxia7JMQi_5naxeTyL2xOZbpMeow8PrLp0rL3I/s640/Green+Mochai+Senai+Kuzhambu+2.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">8. Now open the lid and add the tamarind juice. Allow it to get cooked in low or medium flame. This will take around 10-12 minutes</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">9. When the beans and yam are cooked, add the ground coconut to the gravy and mix well</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">10. Allow it to blend in the gravy and cook for another 3-4 minutes. Once the gravy has reached the desired consistency and the flavours have mixed in well, switch off the flame</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKM5kM2n2wVEAzJxNsuQ1oBnVbSISz3-2hbHRFmh_75kAPcbpjHckIX5C-tdu9Ho2_zDuNOHxSpDpczjAFN5KVaNvRm_2bfETOWg_605NvaFeuNY6j13uiAyH28iI5kkfsGkoaHmjCNtY/s1600/Green+Mochai+Senai+Kuzhambu+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKM5kM2n2wVEAzJxNsuQ1oBnVbSISz3-2hbHRFmh_75kAPcbpjHckIX5C-tdu9Ho2_zDuNOHxSpDpczjAFN5KVaNvRm_2bfETOWg_605NvaFeuNY6j13uiAyH28iI5kkfsGkoaHmjCNtY/s640/Green+Mochai+Senai+Kuzhambu+3.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">11. In a tadka pan, heat oil. Splutter mustard</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">12. Add the curry leaves and switch off the flame. Add this tempering to the gravy and mix well</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Serve with steamed rice and a stir fry of your choice.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h3>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">Instead of red chilly powder and coriander powder you can add 2-3 tbsp of sambar powder. It will be more flavourful. Or you can add 2 tbsp of sambar powder, 2 tsp of red chilly powder and 2 tsp of coriander powder as well</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">While grinding coconut, you can add a tsp of fennel seeds or poppy seeds as well. If then take care to boil the gravy well so that you do not get the raw smell of the fennel seeds </span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">If yam is not available you can try with raw banana/plantain as well or maybe skip yam altogether. But yam does impart a earthy flavour to the tangy gravy. Do not skip if you can get hold of some</span></li>
</ul>
</div>
<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span><br />
<br /></div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com1tag:blogger.com,1999:blog-7674664843234491728.post-90693220444403402692019-05-24T13:31:00.000+02:002019-05-24T13:35:36.808+02:00Pavakkai Fry | Pavakya Fry | Kakarakaya Fry | Easy Bitter Gourd Fry (Deep Fry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">By know you guys would be knowing my family's love for bitter gourd. Though I am very picky about the dishes made with pavakkai, this one is a personal as well as family favourite. Deep frying can make even the boring bittery bitter gourd yum and this recipe is a testimonial for that ;) And even my guests adore this fry. It tastes yum with curd rice, rasam sadam and samabar sadam.. My little one munches them as such :D And this is the only way he eats bitter gourd. Can't blame him ;) So let's hop on to the recipe now..</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; text-align: left;">Some other recipes with bitter gourd that are there in the blog are </span><a href="https://amateurscookingdiary.blogspot.com/2013/01/bittergourd-pitla-bitter-gourd.html" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">Pitla</a><span style="font-family: "Times New Roman"; text-align: left;">, </span><span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;"><a href="https://amateurscookingdiary.blogspot.com/2018/12/pavakya-pulin-curry-kaipekka-puli-curry.html">Pavakya Pulin Curry</a>, <a href="https://amateurscookingdiary.blogspot.com/2013/07/pavakkai-puli-kuzhambu-pavakkai-kara.html">Pavakkai Puli Kuzhambu</a> & </span><a href="https://amateurscookingdiary.blogspot.com/2013/07/khatta-meeta-karela-sweet-sour-bitter.html" style="font-family: "trebuchet ms", sans-serif; text-align: justify;">Khatta Meeta Karela</a><span style="font-family: "Times New Roman"; text-align: left;">..</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pWxGTaIKPNG4r9e9o-oOEFZt6G46czgcbfpqh1ThcvJaaqLlZrn1LqPOiLHKSD2kuCXrAZ4hThBwVy7fTgcUWtp3Dq1N78MzmgSu8JlrbUTgGOqcbWlvHuTytQHinBaBbu7QitXa_mQ/s1600/Pavakkai+Fry+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pWxGTaIKPNG4r9e9o-oOEFZt6G46czgcbfpqh1ThcvJaaqLlZrn1LqPOiLHKSD2kuCXrAZ4hThBwVy7fTgcUWtp3Dq1N78MzmgSu8JlrbUTgGOqcbWlvHuTytQHinBaBbu7QitXa_mQ/s640/Pavakkai+Fry+5.JPG" width="478" /></a></div>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 2-3 persons</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 10 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 15 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Bitter
Gourd/Pavakkai</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">2 medium sized ones</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 ½ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Coriander powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 ½ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Turmeric powder</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Tamarind Paste</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp (or a gooseberry sized piece)</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Grated Jaggery (refer notes)<br />Salt<br />Oil</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-<br />-<br />-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp<br />As Needed<br />To deep fry</span></td>
</tr>
</tbody></table>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
</div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1. Rinse the bitter gourd well in water. You can scrape off the edges if needed. Else can use them as such. Trim the edges and cut them into thin round slices. The seeds and the skin are edible. If you do not prefer you can remove the seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2. Take the cut bitter gourd slices in a bowl. Add the red chilly powder, coriander powder, turmeric powder, salt, jaggery and tamarind paste, besan and rice flour (if using) to it and mix well. I did not have tamarind paste handy so I added a goseberry sized tamarind instead</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">3. Allow it to rest for 10-15 minutes</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">4. Heat oil for deep frying in a kadai or tadka pan</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">5. First add the tamarind piece (if using paste, directly add the marinated bitter gourd slices) to it. After 30-40 seconds, add a batch of the bitter gourd pieces and fry it till it turns colour and becomes deep and crisp</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">6. Remove onto a plate and fry the remaining bitter gourd pieces also like this in batches and serve with rice and gravy</span></div>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h3>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">To remove some bitterness you can rub salt to the bitter gourd pieces and rest it for 20 minutes. Then rinse it under water and then use. Alternately you can soak in curd as well and squeeze or rinse off the curd and then use. But since this recipe calls for deep frying the bitter gourd, the bitter taste is not felt much and hence I avoid that step</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can skip jaggery if you do not want. The tamarind and jaggery are to reduce the bitterness of the gourd</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can add 2-3 tbsp each of besan flour and rice flour or either one of the flour to the bitter gourd slices while marinating. The flours will add a coating to the bitter gourd slices and make them look more appealing :) I generally do not add them</span></li>
</ul>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span></div>
</div>
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Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com4tag:blogger.com,1999:blog-7674664843234491728.post-82167344700170474452019-05-21T13:03:00.001+02:002019-05-21T13:09:28.366+02:00Red Coconut Chutney | Kerala Style Coconut Chutney with Shallots | Easy Kerala Style Coconut Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">An idly or dosa breakfast at my place usually means there will be a red chutney or white chutney to accompany it :) Both are coconut chutneys with the red one made with red chillies and the white one made with green chillies. Very easy to make if there is grated coconut at hand. Usually I grate the coconut the previous night or during weekends and refrigerate (You can even freeze them if you have more quantity) them. Morning first thing I take the grated coconut from fridge and keep outside. And while grinding I use slightly warm water so that it grinds easily without a slimy appearance (frozen grated coconut tends to make the chutney slimy, so better to use freshly grated ones) This makes life easier on busy mornings :) So today I will share how I make the red coconut chutney :) Other chutney recipes on the blog are </span><a href="http://amateurscookingdiary.blogspot.in/2016/12/onion-tomato-chutney-south-indian.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;" target="_blank">Onion Tomato Kara Chutney</a>, <a href="https://amateurscookingdiary.blogspot.in/2018/01/ulli-sammanthi-ulli-chammanthi-easy.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;">Ulli Sammanthi</a>, <a href="https://amateurscookingdiary.blogspot.in/2017/07/pudina-chutney-mint-chutney-without.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;">Pudina Chutney (without coconut)</a>, <span style="font-family: "trebuchet ms" , sans-serif; text-align: left;"><a href="https://amateurscookingdiary.blogspot.com/2018/11/pudina-chutney-with-coconut-mint.html" style="text-align: left;">Pudina Chutney with coconut</a>, </span><a href="http://amateurscookingdiary.blogspot.no/2013/04/pudina-verkadalai-chutney-mint-chutney.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;" target="_blank">Pudina-Verkadalai Chutney</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCECWuBLQElGEVL543C-fZMuUay2scwN_4sVoLilck4kTZIiXLPZJlEbv3c_KvzDJ8dE13E6u3Kv4I2KQAW-nFcyumdXO50ElLuYvG5OumaxkbXLFSJpx68HrZ5bvVz_MlGLaFoPJzYU/s1600/Red+Coconut+Chutney+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCECWuBLQElGEVL543C-fZMuUay2scwN_4sVoLilck4kTZIiXLPZJlEbv3c_KvzDJ8dE13E6u3Kv4I2KQAW-nFcyumdXO50ElLuYvG5OumaxkbXLFSJpx68HrZ5bvVz_MlGLaFoPJzYU/s640/Red+Coconut+Chutney+4.JPG" width="478" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mUlOm7S5-jWCn9FXXZM-3oKCPTrs1jPpN0XjoJUjtZDHVA0-z_zsSTR28d-uDbkJdwiVl2x8hgYmA8zaoVopt03GZnDcA3pfXWA2OwumgDfK5QMa6ReWPSw1_rarO0Pl_nmieQx7uL4/s1600/Red+Coconut+Chutney+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mUlOm7S5-jWCn9FXXZM-3oKCPTrs1jPpN0XjoJUjtZDHVA0-z_zsSTR28d-uDbkJdwiVl2x8hgYmA8zaoVopt03GZnDcA3pfXWA2OwumgDfK5QMa6ReWPSw1_rarO0Pl_nmieQx7uL4/s640/Red+Coconut+Chutney+7.JPG" width="480" /></span></a></div>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 3 persons</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 10 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
</span><br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Grated Coconut</span></td>
<td class="xl64" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">½ cup</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2-3 nos</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Ginger (optional)</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">An inch piece</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Shallots/Small Onions</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2-3 nos</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Salt</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">As Needed</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Water</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">As Needed</span></td>
</tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /><b><u>To Temper:</u></b></span><br />
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Coconut Oil</span></td>
<td class="xl65" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Mustard</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Curry Leaves</span></td>
<td class="xl65"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2 sprigs</span></td>
</tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
</span><br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">1. Take the grated coconut, shallots, red chilly and ginger in a mixer jar along with required salt. Add little water (¼ cup)</span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2. Grind them nicely to a smooth (as smooth or coarse as you want) consistency</span><br />
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<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0jGhcC6O0rJDO4n8Dk6dFHuWtc4Vh72Ig97Betmvuo78tp0smJ2bJL_O-mmUGkwGUJblrS9C3u_qoRmiRQViaUo_lmgRBBMHp9uDhMcLzPxb9CSlf9ByyauAC2DLzBVs0Ho5C8i2zmk/s1600/Red+Coconut+Chutney+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0jGhcC6O0rJDO4n8Dk6dFHuWtc4Vh72Ig97Betmvuo78tp0smJ2bJL_O-mmUGkwGUJblrS9C3u_qoRmiRQViaUo_lmgRBBMHp9uDhMcLzPxb9CSlf9ByyauAC2DLzBVs0Ho5C8i2zmk/s640/Red+Coconut+Chutney+1.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. In a tadka pan, heat oil. Splutter mustard seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">4. Then add the curry leaves. Switch off flame</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">5. Add the tadka to the chutney</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzLfF2FaloiB6S5cKRz0declN1loqPdCtcqqsxJ6_mTfo_4m5XWX1ry_rBVwLILO5ER1f6V-gF8xm1a727dSa4yFhsTOOIN2J1_SJckwTB3YlWaHJaMdr3rmejcvqV6ByItNONB9X5Cw/s1600/Red+Coconut+Chutney+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzLfF2FaloiB6S5cKRz0declN1loqPdCtcqqsxJ6_mTfo_4m5XWX1ry_rBVwLILO5ER1f6V-gF8xm1a727dSa4yFhsTOOIN2J1_SJckwTB3YlWaHJaMdr3rmejcvqV6ByItNONB9X5Cw/s640/Red+Coconut+Chutney+2.jpg" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serve with idly, dosa, uthappam, pongal !</span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
</span><br />
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></h3>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Use freshly broken & scraped coconut. The taste really differs when you use even a day old (refrigerated) coconut</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Avoid using old coconut and also kopra</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Add water according to the consistency of the chutney that you need. I would suggest using less water while grinding. Add more if needed once you grind and transfer the chutney to a container</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Ginger is optional</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Adjust the chillies as per your taste. Quantity of ingredients given are guidelines and can be adjusted to suit personal tastes</span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">If the chutney becomes too runny, add more grated coconut and grind</span></li>
</ul>
</div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com4tag:blogger.com,1999:blog-7674664843234491728.post-65053853948046208962019-05-18T13:36:00.002+02:002019-06-28T07:05:30.489+02:00Cheera Thoran | Kerala Style Easy Red Spinach Stir fry with coconut | Keerai Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgry49vlf_jDcxJbGpI2gLR-YoriTDhMuGsl9-tHnx2MnlHWuK2POzxjgm6iNZx-c_rOMKmytPms-JiCloOvU0RGnlNKrp9xnI1EvTBSOt9E8MS-mZFpo-NNIg-c9rDIVjtaU10BahZicE/s1600/Cheera+Thoran+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1203" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgry49vlf_jDcxJbGpI2gLR-YoriTDhMuGsl9-tHnx2MnlHWuK2POzxjgm6iNZx-c_rOMKmytPms-JiCloOvU0RGnlNKrp9xnI1EvTBSOt9E8MS-mZFpo-NNIg-c9rDIVjtaU10BahZicE/s640/Cheera+Thoran+5.JPG" width="480" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ask any Mallu to choose between red and green spinach, the answer would be the red one. There is something closer to heart or home with the red spinach for the Malayali :) Especially if the Mallu is in a foreign land and somehow gets to see some red spinach in the market or store, the expression would be "Chummana Cheeraaaaaaaaaa" (Red Spinaaaach) and they would promptly buy it too ;) And there is no brownie points for guessing today's recipe, it's none other than the humble stir fry with the red spinach. It is easy to make like any other thoran, even better, coz there is no grinding or crushing of coconut involved like in some other thorans. Pair it with some curd or <a href="https://amateurscookingdiary.blogspot.com/2013/06/pulissery-kachiya-moru-mor-kuzhambu.html">Pulissery</a> and matta rice and it's just bliss. "Venel or omelette koodi aavam too ;)" (Can have an omelette too with that combo ;)) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">My other spinach recipes are </span><a href="http://amateurscookingdiary.blogspot.in/2016/08/cheera-kootan-cheera-parippu-curry.html" style="text-align: left;" target="_blank">Cheera Parippu Curry</a>, <span style="font-family: "trebuchet ms" , sans-serif; text-align: left;"><a href="https://amateurscookingdiary.blogspot.com/2018/04/cheera-thalippu-cheera-thalichathu.html">Cheera Thalippu</a>, </span></span></span><a href="https://amateurscookingdiary.blogspot.com/2019/06/paruppu-keerai-sirukeerai-paruppu.html" style="background-color: white; font-family: "trebuchet ms", sans-serif; text-align: left;">Sirukeerai Paruppu Masiyal</a><span style="background-color: white; font-family: "trebuchet ms", sans-serif; text-align: left;">, </span><a href="https://amateurscookingdiary.blogspot.com/2019/06/vallarai-keerai-poriyal-brahmi-leaves.html" style="background-color: white; font-family: "trebuchet ms", sans-serif; text-align: left;">Vallarai keerai Poriyal</a><span style="background-color: white; font-family: "trebuchet ms", sans-serif; text-align: left;">, </span><a href="http://amateurscookingdiary.blogspot.in/2016/12/chembila-thoran-chembin-ila-upperi.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;" target="_blank">Chembila Mezhukkupuratti</a><span style="font-family: "times new roman";">, </span><a href="http://amateurscookingdiary.blogspot.in/2016/12/chembu-thandu-kootan-chembin-thandu.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;" target="_blank">Chembin Thandu Parippu Curry</a><span style="font-family: "times new roman";"> & </span><a href="http://amateurscookingdiary.blogspot.no/2013/02/palak-paneer-hello-friends.html" style="font-family: "trebuchet ms", sans-serif; text-align: left;" target="_blank">Palak Paneer</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1ptZqZS-wxuU1RYA5mEM8wE26n5Ex45SZZUqNWv7fly58eaGSPECn-ab3JokvB27VpAE8r9gZiMyMrtlpAdj7-GJa1Y8Lr0bgT1ErCNxif2okuSNpxFEeObgeo_b27rFTx5zzWfh1_U/s1600/Cheera+Thoran+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1ptZqZS-wxuU1RYA5mEM8wE26n5Ex45SZZUqNWv7fly58eaGSPECn-ab3JokvB27VpAE8r9gZiMyMrtlpAdj7-GJa1Y8Lr0bgT1ErCNxif2okuSNpxFEeObgeo_b27rFTx5zzWfh1_U/s640/Cheera+Thoran+4.JPG" width="480" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
</span><br />
<h3>
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 3-4 persons</span></h3>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></span></h3>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 10 mins</span></h3>
<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 20 mins</span></h3>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
</span><br />
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<colgroup><col style="mso-width-alt: 7131; mso-width-source: userset; width: 146pt;" width="195"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
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<td height="20" style="height: 15.0pt; width: 146pt;" width="195"><span style="font-family: "trebuchet ms" , sans-serif;">Coconut Oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Spinach/Cheera</span></td>
<td class="xl64" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">2-3 tbsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 heaped cups - chopped</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Shallots</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">10-12 nos - sliced</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Red Chilly</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">2-3 nos</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Grated Coconut</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">¼ cup</span></td>
</tr>
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<h3 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h3>
</div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1. Wash and rinse the spinach in water 2-3 times so that the dirt and sand is removed. Then spread them on a plate or kitchen towel and allow them to dry for 10-15 minutes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2. Then chop them finely and keep aside. Peel the shallots and slice them</span></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">3. Heat the coconut oil in a pan. Splutter the mustard seeds if using</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="text-align: justify;"><br /></span>
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmfX9_IeKwkcz14QEOojTyn49PxSYGsgA4_d6Jk89BrnG-EjEoTiTk4EKJxKeJMExNoNkZx0qEzQZV5fh_dX4tuHIKT9uaV0nMmVNlRBTZ2qn0z8AO2d37tLJgz2awSDdXAbr-RKrcy8/s1600/Cheera+Thoran+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmfX9_IeKwkcz14QEOojTyn49PxSYGsgA4_d6Jk89BrnG-EjEoTiTk4EKJxKeJMExNoNkZx0qEzQZV5fh_dX4tuHIKT9uaV0nMmVNlRBTZ2qn0z8AO2d37tLJgz2awSDdXAbr-RKrcy8/s640/Cheera+Thoran+1.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Then add the sliced shallots and broken red chilly and saute</span><br />
<div style="text-align: left;">
<div style="text-align: justify;">
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">5. Saute till they slightly turn colour. Now add the chopped spinach and mix well. Then cover and cook them till done which will take around 10-12 minutes</span></span><br />
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</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">6. In between open the lid and saute so that they don't get burnt or stuck to the bottom of the pan. If you feel it's too dry add 1-2 tbsp of water and saute. Don't add more, else it will get soggy</span></span></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">7. Finally once the spinach is cooked, add the grated coconut and saute for another minute or two. Switch off the flame and serve with a gravy of your choice</span></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYmguTDCjHmTe_PxhffJYe66irtCP7l9LFlXbFGKSqhjc-9EGTF4WGCU3APxkT_I6t31nhZsiqeF3-Z7VYiJiO2Cm3hMRtcyMNNtXZ6f4MbCQTr5mo_OxNIBxHHw4nyz3WcBYsCv-BaI/s1600/Cheera+Thoran+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYmguTDCjHmTe_PxhffJYe66irtCP7l9LFlXbFGKSqhjc-9EGTF4WGCU3APxkT_I6t31nhZsiqeF3-Z7VYiJiO2Cm3hMRtcyMNNtXZ6f4MbCQTr5mo_OxNIBxHHw4nyz3WcBYsCv-BaI/s640/Cheera+Thoran+3.jpg" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
</span><br />
<h4>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Notes:</span></span></h4>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Can splutter mustard seeds in the beginning of needed. I generally do not do that</span></span></li>
</ul>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">You can also make without coconut. That also tastes equally good</span></span></li>
</ul>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
</div>
</div>
</div>
</div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com3tag:blogger.com,1999:blog-7674664843234491728.post-63915452096348578312019-03-07T12:44:00.000+01:002019-03-07T12:44:48.437+01:00Gajar ka halwa | Gajar Halwa | Carrot Halwa Recipe | Easy Carrot Halwa recipe with full fat milk<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Gajar ha Halwa is a traditional Indian dessert made with fresh red (Delhi) carrots, milk and sugar and of course some ghee. It is a winter delicacy as these carrots can be seen in market only during winters and especially in North India. It is a rare sight in the South. These carrots (most of them) are juicy and very yum to have as such, my little one loves to munch on them :) And the other special dish that can be made using them is this Carrot halwa or Gajar ka Halwa. I have also posted a <a href="https://amateurscookingdiary.blogspot.com/2018/02/carrot-custard-carrot-custard-pudding.html">Carrot Pudding</a> last year using the same variety of carrots. If you are not able to find the red Delhi carrots but still would love to enjoy some halwa, go ahead and prepare with the normal carrots at hand. They too taste yum :)</span></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">This dish is a common sight in many weddings and so often you can find it in the Indian dessert section in the restaurant buffets. One of the best combos that you can go for is pair this halwa with a dollop of ice cream. I just love that combination. If you are not in a mood or like to have too much sweet, then this is an ideal way as the ice cream balances the sweetness of the halwa yet giving a rich feel :) </span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">There are many variations to this recipe, like using <b>condensed milk or khoya</b>. The richness varies with each variant. I & my family prefer it using <b>full fat milk</b> and hence the recipe I'm posting today is also the same. I always make this halwa using a <b>heavy bottomed vessel</b> but you can very well prepare it using <b>pressure cooker or in a microwave</b> as well. Somehow I believe the taste is a notch higher when you prepare the traditional way in a pan rather than pressure cook. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh495SJ3W7ieucq_TFibwPOpYA-lpKyGoYiu7FwucYp0W6wCnWtBRwygA22OyMwShtcc_HUVrk16E_M9uGJTLHMEsAj4bQ3IWOLnP-UI9ESuT9LDj6G_9nG54vb0-XUk76ced_aCSPUtto/s1600/Gajar+Ka+Halwa+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1202" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh495SJ3W7ieucq_TFibwPOpYA-lpKyGoYiu7FwucYp0W6wCnWtBRwygA22OyMwShtcc_HUVrk16E_M9uGJTLHMEsAj4bQ3IWOLnP-UI9ESuT9LDj6G_9nG54vb0-XUk76ced_aCSPUtto/s640/Gajar+Ka+Halwa+4.JPG" width="480" /></span></a></div>
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<div style="text-align: justify;">
<h3>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Some tips that I follow to get my halwa great :)</span></b></h3>
<div>
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></div>
</div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1. Whenever available use red (Delhi) carrots to make this halwa. Also choose fresh carrots that are tender and juicy. Do not keep in fridge for a few days before you make it. Choosing it as fresh as possible makes a great halwa</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2. Grate the carrots to medium thickness. Too thin will make your halwa mushy and too little in quantity. Preferably grate them using a hand held grater. Food processors make your life easier, but trust me, doing some things the traditional way will bring out better results :) After all, it's not everyday that we get to make the halwa, right :)</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">3. Some recipe calls for frying the carrot before adding milk. But that changes the colour of the halwa and I like the taste better when the carrots are not fried but just cooked in simmer in full fat milk</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">4. They stay good for a week in the fridge. You can serve hot or cold. If you like to serve warm, then microwave for a minute or two before serving</span></div>
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<div style="margin: 0px;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
</div>
<div>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Serves: 3 persons</span></h4>
<div>
<div style="margin: 0px;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
</div>
<h4 style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">I Took: </span></h4>
</div>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Preparation Time: 10 minutes</span></h4>
<h4 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Cooking Time: 15 minutes</span></h4>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
</span><br />
<div style="color: black; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<h4 style="font-size: medium; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">I Used:</span></h4>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<div style="font-size: medium;">
<span style="font-family: "trebuchet ms" , sans-serif;"></span></div>
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: "trebuchet ms" , sans-serif;">Delhi Carrots</span></td>
<td class="xl64" style="width: 44pt;" width="59"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: "trebuchet ms" , sans-serif;">1 cup (heaped)</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Full fat Milk</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 cup</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Sugar</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">6 tbsp</span></td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Ghee </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cardamom Powder</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp + 2-3 tbsp for frying cashews</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">½ tsp</span></td>
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<tr height="20" style="height: 15.0pt;">
<td height="20" style="height: 15.0pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Cashew Nuts</span></td>
<td class="xl64"><span style="font-family: "trebuchet ms" , sans-serif;">-</span></td>
<td><span style="font-family: "trebuchet ms" , sans-serif;">10-12 nos</span></td>
</tr>
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<div style="font-size: medium;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<h4 style="font-size: medium; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">The Way:</span></h4>
</div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1. Rinse the carrots well in water. Then peel them and trim their ends</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2. Grate them to medium thickness using a hand held grater (preferably) or a food processor</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">3. In a heavy bottomed pan (or kadai) add the grated carrots and milk and allow them to come to a boil on a medium heat. Then simmer</span></div>
<div style="text-align: justify;">
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<span style="font-family: "trebuchet ms" , sans-serif;">4. While on simmer, keep an eye, stirring in between. The carrots will cook in the milk and the milk will start to reduce and evaporate</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. When the milk has almost reduced, add the sugar, ghee and cardamom powder. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Stir well and continue to cook on simmer, stirring in between </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">7. In the meantime, heat ghee (around 2-3 tbsp) in a tadka pan. Fry the cashews on a low flame. Take care not to burn. Once they turn colour to golden, switch off the flame</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">8. Once all the milk is evaporated and the halwa becomes dry, add the fried cashews. Give a stir and switch off the flame</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serve warm or cold. Can garnish with more almonds, nuts or other dry fruits before serving !</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Chitz</span><br />
<br /></div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com5tag:blogger.com,1999:blog-7674664843234491728.post-58538656817329576932019-02-27T11:15:00.000+01:002019-02-27T11:15:22.668+01:00Potato Ishtu | Easy Potato stew | Kerala Ishtu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqWrtbCyPbOyoPD4so8leQfqke7Og5Wy38nQWJwXvsOqF_SoHVhmIzn9nTRbWT9tdXw5D5VXgnFw2Sq0XAEa801T7JeueeppYkHJ2Hma4pgwNYcLiLrvx1t8VvKlF28hiaHUzC2aF9Po/s1600/Potato+Ishtu+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1197" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqWrtbCyPbOyoPD4so8leQfqke7Og5Wy38nQWJwXvsOqF_SoHVhmIzn9nTRbWT9tdXw5D5VXgnFw2Sq0XAEa801T7JeueeppYkHJ2Hma4pgwNYcLiLrvx1t8VvKlF28hiaHUzC2aF9Po/s640/Potato+Ishtu+3.JPG" width="478" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">So folks, I am back with yet another breakfast special recipe. Well, last time I posted how to prepare Idiyappam and so following that I am going to write how to make the Potato Stew or Ishtu, today, which is one of the commonly prepared side dish for Idiyappam at our place. It is unimaginably simple and sooper delicious and subtle and light on the tummy as well. The only prep work needed for the Ishtu is the coconut milk. If you have a tin of ready made milk or that instant powder to prepare coconut milk, then it's uber easy. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">But I always like to prepare coconut milk from scratch. I usually have grated coconut ready in my fridge if else I grate them and prepare fresh milk out of it. It smells and makes the dish extra special and fresh :) There is one more way of preparing stew which is my mom's way for me, that will have to wait for another day now. This is my mil's way of making stew. In fact this ishtu is also a dish for our Onam Sadhya too. That time we make it a little less watery :) So let's see how to make this tasty and yummy side dish for Idiyappam.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcLOZ8wCAibpxk9LnIi_l4nG5yXz281t7rretI0ME2xXFRwCIBt-fT7CHv5oe4t66eqnNw97K5EiQNHqmEMjl4h_3FZLPHmH8-gVZvMz4742_-TlnKvCb0xOMzNgEH6sbSFg6kpfJRfs/s1600/Potato+Ishtu+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcLOZ8wCAibpxk9LnIi_l4nG5yXz281t7rretI0ME2xXFRwCIBt-fT7CHv5oe4t66eqnNw97K5EiQNHqmEMjl4h_3FZLPHmH8-gVZvMz4742_-TlnKvCb0xOMzNgEH6sbSFg6kpfJRfs/s640/Potato+Ishtu+5.JPG" width="480" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWgtRbXSS3HSb2P7VTREewfRyVHOTwdF8uerwSM7pWVAZ3DtfnRCuhvbXwCZamwQKI_I5isi6cQXEDxcHXRZalWXnNJn53FT3lNdJ__DaX0HO7ngB3TCgZiO_yO2H7Xg5n32oHQqziGs/s1600/Potato+Ishtu+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWgtRbXSS3HSb2P7VTREewfRyVHOTwdF8uerwSM7pWVAZ3DtfnRCuhvbXwCZamwQKI_I5isi6cQXEDxcHXRZalWXnNJn53FT3lNdJ__DaX0HO7ngB3TCgZiO_yO2H7Xg5n32oHQqziGs/s640/Potato+Ishtu+4.JPG" width="480" /></span></a></div>
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<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Serves: 3 persons</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">I Took: </span></h4>
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<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Preparation Time: 10 minutes</span></h4>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Cooking Time: 15 minutes</span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;">I Used:</span></h4>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 745px;">
<colgroup><col style="mso-width-alt: 9106; mso-width-source: userset; width: 187pt;" width="249"></col>
<col style="mso-width-alt: 2157; mso-width-source: userset; width: 44pt;" width="59"></col>
<col style="mso-width-alt: 15981; mso-width-source: userset; width: 328pt;" width="437"></col>
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<td height="20" style="height: 15.0pt; width: 187pt;" width="249"><span style="font-family: Trebuchet MS, sans-serif;">Onion</span></td>
<td class="xl64" style="width: 44pt;" width="59"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td style="width: 328pt;" width="437"><span style="font-family: Trebuchet MS, sans-serif;">2-3 medium sized (sliced)</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Potato</span></td>
<td class="xl64"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">1 medium-big sized (cubed)</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Green Chilly</span></td>
<td class="xl64"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">2 nos - slit</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Ginger</span></td>
<td class="xl64"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">An inch piece - sliced</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Coconut Milk</span></td>
<td class="xl64"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">1 cup (from half a medium sized coconut)</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Curry Leaves</span></td>
<td class="xl64"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">2 sprig</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Coconut Oil</span></td>
<td class="xl64"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Salt</span></td>
<td class="xl64"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">As Needed</span></td>
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<td height="20" style="height: 15.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Water</span></td>
<td class="xl64"><span style="font-family: Trebuchet MS, sans-serif;">-</span></td>
<td><span style="font-family: Trebuchet MS, sans-serif;">½ cup</span></td>
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<span style="font-family: Trebuchet MS, sans-serif;">
The Way:</span></h4>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; text-align: justify;">1. Slice the onions into thin slices. Peel the potatoes and cut them into small cubes (size as per your preference). I make them into small cubes and once cooked mash them well</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Slit the green chillies. Slice the ginger into thin strips (Alternately you can chop the ginger finely as well)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Take all of them - sliced onions, cubed potatoes, slit green chilly and sliced ginger in a pressure cooker or pan. Add salt and little water, around ½ cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Pressure cook them till done. I keep for 2 whistles in high and 3-4 in sim </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">5. Adding more water while cooking can dilute the stew. If you fear that the stew will get burnt at the bottom while cooking then add little more water. Once cooked and the pressure is released, open the cooker and cook on sim to allow the water to evaporate. This step is completely optional and is required only if you add more water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">6. Mash the potatoes a bit. If you like them whole then don't mash. While mashing the potatoes, chances are the green chillies might also get mashed. This can increase the heat of the stew. If you do not prefer then remove the chillies before mashing</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkcaa5xwkaz3FXzQ6LqmuUZc7Ujajr7KICIFQqUMRB1Y6TRcKmRN5kEtDgwGe0vvYVOKrox6RdaIoTdzoKZsGZdqae7zWwZqIuzHsQ4pUPFxRcYeDjH04kCtN54z7Gn1lKzFL3vBUUx8/s1600/Potato+Ishtu+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkcaa5xwkaz3FXzQ6LqmuUZc7Ujajr7KICIFQqUMRB1Y6TRcKmRN5kEtDgwGe0vvYVOKrox6RdaIoTdzoKZsGZdqae7zWwZqIuzHsQ4pUPFxRcYeDjH04kCtN54z7Gn1lKzFL3vBUUx8/s640/Potato+Ishtu+1.jpg" width="640" /></span></a></div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">7. Keep the flame on simmer. Add the thick coconut milk (If you are making the isthu for sadhya then add ½ or ¾ cup of coconut milk as you would need the ishtu to be more thicker) </span><span style="font-family: "Trebuchet MS", sans-serif;">and give a gentle stir. Do not keep on flame for long. A minute or two is more than sufficient. Switch off the flame</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">8. Add the curry leaves and drizzle the coconut oil on top. Transfer to a serving bowl and serve with idiyappams or appams</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt7aALXAhx1By3HC0Qz-4lby0zgNgmhKlNHQDhsVKvTq6uy_-5nd-myrv3NBCLxBjCtx2BO231d6hLQeF717N-zIBUNzaGcm9fdEsFtptfs9YY1rFedRY_OyRCneyeioi00Jnmi841Ls/s1600/Potato+Ishtu+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt7aALXAhx1By3HC0Qz-4lby0zgNgmhKlNHQDhsVKvTq6uy_-5nd-myrv3NBCLxBjCtx2BO231d6hLQeF717N-zIBUNzaGcm9fdEsFtptfs9YY1rFedRY_OyRCneyeioi00Jnmi841Ls/s640/Potato+Ishtu+2.jpg" width="640" /></span></a></div>
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<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Notes</span></h4>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">If you like you can add carrots too along with potato. Cut them in the same size as that of the potato and add along with the potatoes</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cheers,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chitz</span><br />
<br /></div>
Chitzhttp://www.blogger.com/profile/08155421560850400205noreply@blogger.com1