tag:blogger.com,1999:blog-156353672024-03-13T01:50:59.854-07:00Vegetarian RecipesHealthy Vegetarian RecipesNayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-15635367.post-21018363153323826762019-05-06T05:10:00.007-07:002020-11-24T06:42:33.588-08:00ज्वारीची उकड कशी करायची - पटकन होणारा शाकाहारी नाश्ता - Steamed Sorghum flour recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>ज्वारीची उकड कशी करायची</u></b><br />
<br /> ज्वारीची उकड हा जुना पारंपरिक आरोग्याला पोषक असा नाश्ता आहे. पटकन होणारा आणि अगदी थोड्या सामनात करता येणारा असा हा पदार्थ आहे.<b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b> </b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b>ज्वारीची उकड करण्यासाठी आवश्यक साहित्य</b> <br />
<ul style="text-align: left;">
<li>१/४ वाटी ज्वारीचे पीठ </li>
<li>४-५ लसणीच्या पाकळ्या </li>
<li>मीठ १/२ चमचा किंवा चवी प्रमाणे </li>
<li>साखर चिमुटभर </li>
<li>पाणी - १ १/२ कप किंवा जरूरीपरमाणे </li>
</ul>
<b>फोडणीसाठी साहित्य:</b><br />
<ul style="text-align: left;">
<li>तेल - 1 चमचा </li>
<li>मोहोरी - 1/4 चमचा</li>
<li>जीरे - 1/4 चमचा </li>
<li>हिंग - 1 चिमूटभर</li>
<li>कढीलिंबाची पाने - 4-5 </li>
</ul>
<ul style="text-align: left;">
</ul>
<b>ज्वारीची उकड करायची कृती : </b><br />
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<ol style="text-align: left;">
<li>एका बाउलमधे ज्वारीचे पीठ व दही किवा ताक घेऊन नीट मिसळणे. गुठळया होणार नाहीत याची काळजी घ्या. या मिश्रणात मीठ व साखर घाला. </li>
<li>कढईत तेल तापवा. त्यात मोहोरी व जीरे घालून ते तडतडले की त्यात हिंग व कढीलिंबाची पाने घाला. </li>
<li>फोडणीत ठेचलेला लसूण घाला. यात ज्वारीचे मिसळलेले पीठ घालून हात फिरवत रहा. पीठ पटकन शिजू लागते तेव्हा ढवळत राहणे आवश्यक आहे. जरूर वाटल्यास थोडे पाणी घाला. आवडी प्रमाणे घट्ट किवा पातळ करा. </li>
<li>झाकण ठेऊन एक वाफ येउ द्या. </li>
<li>ज्वारीची उकड खायला तयार आहे. </li>
</ol>
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Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-88557670304033206232017-02-08T00:06:00.003-08:002020-07-27T01:04:52.171-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
सकाळचा नाशता - पोहे<br />
दुपारी जेवायला - नवलकोल आणि मुगडाळीची भाजी, आमटी, बीन्स भात, पांढरा भात, दहि , काकडी, गाजर.</div>
Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-30233568242488999072017-01-06T04:00:00.003-08:002017-01-06T04:00:44.810-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
आज पोळ्या, मटारची उसळ, भात, गार्लिक रसम, दही.<br />
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Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-26025039185346712352017-01-01T02:24:00.003-08:002017-01-01T02:30:37.924-08:00writing in Marathi , मराठीत लिहिण्याचा प्रयत्न<div dir="ltr" style="text-align: left;" trbidi="on">
आज में मराठी मधे लिहिणार आहे. इतके दिवस मला कॉम्पुटर वर मराठीत लिहायची सवय नव्हती. आता जरा झाली आहे. म्हणून जरा लिहून बघणार आहे.<br />
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नव्या वर्षापासून ही नवी सवय लावून घेण्याचे ठरवले आहे. <br />
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आजचा नाश्ता - इडली आणि चटणी<br />
दुपारचे जेवण - भात , सांबार , कोबी व कांद्याची भाजी आणि पापड, दही वगैरे<br />
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आता रात्री इडली किंवा डोसा.<br />
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Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-80531654597754769982010-11-11T19:14:00.000-08:002010-11-11T19:14:16.323-08:00Date cake again with picturesI made date cake again and was able to take pictures. So here it is. It looks yummy and tasted great too.<br />
The recipe for date cake is <b>at <a href="http://www.vegetarian-cooking-recipes-tips.com/date-cake-recipe.html">http://www.vegetarian-cooking-recipes-tips.com/date-cake-recipe.html</a></b><br />
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</b><br />
<b>Hope you make it and let me know how it came out.</b><br />
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<b> <span style="color: red;">Yummy Date Cake Ready to eat!</span><br />
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<input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-85412543853628949682009-05-23T22:35:00.000-07:002009-05-23T22:46:43.295-07:00I made Date cake today.Today I made date cake. what is so great about that? <br /><br />First of all, I haven't baked anything for a long time. the oven was being used to store things instead of baking. so I am happy that I actually used the oven for what it was supposed to be used. I used to make cakes a few years back but stopped for no particular reason. <br /><br />Another thing is that the cake came out very well. It is of course an egg less date cake. I used the recipe that I found on a site and made some changes. And we love the results. We couldn't wait till the cake was completely cool. We had it when it was still warm. And it tasted yummy enough to want to make it again. Next time, I will double the recipe.<br /><br />I will post the pictures next time I make it because this time, we finished off the whole thing before I could take the pictures.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com3tag:blogger.com,1999:blog-15635367.post-75106770953224483712008-06-05T10:29:00.000-07:002008-06-05T10:33:04.356-07:00Fruity DesertThis is an Easy to make simple desert. You can use any fruits of your choice.<br /><br />Ingredients We need for Fruity Desert:<br /><br />Musk melon - 1<br />Black grapes - 1/2 cup<br />white grapes - 1/2 cup<br />Banana - 1<br />Honey - 2 tbsp<br />Cinnamon powder - a pinch<br />Cardamom powder - a pinch(optional)<br />Mint leaves for decoration.<br /><br />Making:<br /><br />Peel the musk melon. Cut in the half. Remove seeds. Cut the grapes, banana in pieces. Mix chopped grapes, banana pieces, cardamom powder, cinnamon powder, honey in a bowl. Fill the musk halves with grape mixture. Decorate with mint leaves. Serve chilled.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com1tag:blogger.com,1999:blog-15635367.post-27097649134270775872008-04-17T04:44:00.000-07:002008-06-09T09:45:20.020-07:00Chutney Sandwich and poori too. The cats breakfast twice.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo85aUjQ0pbbi7BsSSLc2ImvRDaVmShjCow0L-BCi2BcJHmIKUPKWkizCVaZiuzFm7veYyKCFc8kYXfYkb4Z-2DioXqvZLtfzihmDJbkbpUUiaKO8-OLt5At22Lo5UnrEQUVs/s1600-h/2poories.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo85aUjQ0pbbi7BsSSLc2ImvRDaVmShjCow0L-BCi2BcJHmIKUPKWkizCVaZiuzFm7veYyKCFc8kYXfYkb4Z-2DioXqvZLtfzihmDJbkbpUUiaKO8-OLt5At22Lo5UnrEQUVs/s320/2poories.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5209923650890606226" /></a><br /><br />Today I made Green coconut chutney used it as a spread for making sandwiches. The chutney color was lovely with all that coriander leaves. I love fresh coriander. I am happy to cook when I hace it. Me an hubby had a good breakfast with those sandwiches. <br /><br />But as they say ' Dane dane par likha hai khanewale ka nam' in Hindi, meaning(every grain has the person's name for whom it is for), came true. Sasha got up late so did not have breakfast with us. Though I had kept the bread packet on the top shelf, the cats managed to reach it. Though I had already fed them when we had breakfast, they decided they wanted some more. When I went to the kitchen, the bread slices were all scattered on the floor. Well, I fed the bread to the cats again. <br /><br />When Sasha got up, first she started bawling that she wouldn't be getting Chutney Sandwiches. She quietened when she realized that she would be getting her favorite dish, Poori.<br /><br /><br /><br />I had to make pooris for Sasha. She was of course very happy with that. So finaly everyone was happy. The cats were happy to breakfast three times. Sasha was happy to have her favorite item. I am happy that I got something to write about.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com1tag:blogger.com,1999:blog-15635367.post-72441067776904252452008-04-15T10:20:00.000-07:002009-06-19T04:50:38.650-07:00After a BreakYesterday I wrote a page on <a href="http://www.vegetarian-cooking-recipes-tips.com">my vegetarian recipes site</a> about millet and that reminded me of the Bhakri made by mom. She makes it with 'Jowar'. I love them. Especially with 'Zunka'. I make them too but not as big as she makes. It is medium sized. It is not too time consuming. And it tastes wonderful.<br /><br />I like to make them but the mess it is creates is too much. The whole stove needs to be washed. So I guess the reason I don't make bhakari often is my laziness to wash the kitchen after wards. <br /><br />When hubby went to Pune sometime back, I got some Bajra flour them there. I made the bhakri, applied some sesame seeds too. Just the way it is done on Bhogi day, the day before Sankranti festival. And everyone loved it. I should make it more often.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-14981632216037447352007-12-04T08:41:00.000-08:002009-08-30T09:09:48.348-07:00Methi(Fenugreek) Paratha(flat bread)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pCJnjjZTeSL5v0SXvcdz275_cUr2SJ9ZA0ZRrwVdcDTUzwj6feBVzpSidnoOVlv5VUYt70ngSPzfymAfffSv56W-4TivW35Kc4R7ZKSsGampOx8A6yd-OZC-ykqKODU-tykH/s1600-h/methi-paratha-bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pCJnjjZTeSL5v0SXvcdz275_cUr2SJ9ZA0ZRrwVdcDTUzwj6feBVzpSidnoOVlv5VUYt70ngSPzfymAfffSv56W-4TivW35Kc4R7ZKSsGampOx8A6yd-OZC-ykqKODU-tykH/s320/methi-paratha-bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5375789684596866034" /></a><br />My daughter doesn't like to eat leafy vegetables. So I have to think of ways to make her eat them by preparing the leafy vegetables in different way. Here I am writing about the Methi Paratha. This can be eaten for breakfast, lunch or dinner. <br /><br />For Methi paratha we need:<br /><br />Fresh Methi leaves : 1 cup<br />Whole wheat flour : 1 1/2 cups.<br />gram flour(optional) : 2 tbsp.<br />salt : 1/2 teaspoon or to taste.<br />Garlic paste(optional): 1/4th teaspoon.<br />Red chilli powder: 1/4th teaspoon.<br />Water : enough to make dough<br />Oil : for shallow frying.<br /><br />Preparation: <br /><br />Chop finely the methi leaves. Mix together methi leaves, whole wheat flour, gram flour, salt, 2 tbsp oil, red chilli powder, garlic paste. Add water as needed to from a ball of dough. <br /><br />Divide the dough in limesized balls. sprinkle a little flour on the board and roll out the ball in a thick round, using a rolling pin. Heat a girdle and place the rolled round on it. Let cook for a minute. Turn the paratha upside down using a spatula. Add a few drops of oil on the paratha. Cook till both the sides have brown spots. Your paratha is ready. Make all the balls into paratha in this way. Keep them covered till all the parathas are done. <br /><br />Serve hot with curries, pickles, a bowl of curd.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-24393299074425126332007-12-02T08:54:00.000-08:002014-06-25T10:03:27.074-07:00Sour Aval - Huli avalakki (beaten rice)<div dir="ltr" style="text-align: left;" trbidi="on">
This can be made for breakfast or a evening snack.<br />
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WE need <br />
1 1/2 cups aval - beaten rice. <br />
1/2 cup sour curd.<br />
Salt 1 teaspoon or to taste.<br />
Sugar 1/2 teaspoon.<br />
oil. 2 tablespoons.<br />
mustard seeds. 1/4th spoon<br />
cumin seeds. 1/4th spoon,<br />
curry leaves, <br />
green chillies 2 nos.<br />
water.<br />
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Preparation: Dry grind aval to a find powder. Add water, salt, sugar to curd. Add the aval powder and mix well. Keep aside for 10 minutes.<br />
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In a deep pan, heat oil. Add mustard seeds, cumin seeds. When they crackle, add green chillies, curry leaves. Add the soaked aval. mix well . Keep covered for 2 minutes add grated coconut. mix and serve.</div>
Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1161881103620575062006-10-26T09:36:00.000-07:002008-06-05T10:35:39.516-07:00Sweet PongalPongal is a name of festival celebrated in the southern India. it is called Sankranti in some states. It is a harvest festival. there is a spicy version of pongal too.<br /><br />Sweet Pongal is a sweet rice and lentil dish. A speciality generally made on 14th January in the southern part on India on the occasion on the harvest festival. You can use the whole green gram instead of the broken green gram(dal). It is more nutritious . only the colour will change a little.<br /><br />Ingredients :<br />· rice – 1 cup<br />· Moong dal(Green gram) – ½ cup<br />· Jaggery or sugar – 11/2 cup. (jaggery tastes better)<br />· Ghee – 2 tbsp<br />· Cashew nuts – 7-8<br />· Raisins – 1 tbsp<br />· Cardamom powder ¼ tsp<br />· Grated fresh coconut or desccicated coconut 1 cup<br />· Water -3 cups<br /><br />Preparation : dry roast moong dal lightly. Wash rice. Add mong dal to the rice. Add 3 cups water and pressure cook as you cook plain rice.<br /><br />Heat ghee in a pan. Fry cashew nut pieces and raisins. Keep aside.<br /><br />Mix jaggery and ½ cup water and bring to boil. When jaggery melts, add the cooked rice/dal mixture, grated coconut. Mix and cook on slow fire. Add cashew, raisins, cardamom powder, ghee and mix well. Serve Hot.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1158518151379062462006-09-17T11:23:00.000-07:002006-09-17T11:35:51.386-07:00Methi(Fenugreek leaves)/ Spinach dal.<strong></strong><br />This is a very tasty dish. You can serve it as a snack or as an accompanyment to a main meal. You can use only methi leaves or only spinach leaves or a combination of both. Even children, who dislike eating greens love it.<br /><strong>----------------------------</strong><br /><strong>Methi/spinach vatli dal.</strong><br /><br />Ingredients: chana dal 1 cup, 1 cup methi/spinach leaves chopped, 4 green chillis , 1/2 inch ginger piece, 3 garlic flakes, salt to taste , hing, 1/2 cup fresh grated coconut, 1 tea spoon lime juice .<br /><br />Method: Soak chana dal for 1 hour. Grind together chana dal , green chilli, ginger, garlic, curry leaves, salt. Mix chopped methi/spinach leaves. In a pan, heat oil, and mustard seed and cumin seed . when they stop spluttering, add asafotida, turmeric powder, curry leaves. Add ground mixture. Mix well. Cover and cook on slow fire for 10 minutes. Add grated coconut, lime juice, chopped coriander leaves. Serve as accompaniment with a meal or as a snack.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1158517163232522712006-09-17T11:12:00.000-07:002006-09-17T11:19:23.250-07:00Sweet Coconut rice (Narali Bhat)This is a very easy to prepare sweet rice. If the rice is already cooked, it takes only 10-15 minutes to make this dish. My husband loves it.<br />----------------------------------------------<br /><strong>Sweet Coconut rice.</strong><br /><strong><br /></strong>Ingredients : 1 cup rice. 1 cup freshly grated coconut.<br />1 ½ cup Jaggery or sugar(Jaggery tastes better). ½ teaspoon cardamom powder. <br />8-10 cashew nuts pieces. Raisins. 2 ½ cup water.<br />2 tablespoons Ghee (clarified butter).<br /><br />Preparation method :<br />· Wash rice and keep aside for ½ hour. Pressure cook with 2 cups of water till just done.<br />· Boil jaggery and ½ cup water till jaggery melts.<br />· Heat ghee in a big pan, fry cashew nut pieces. Remove from ghee.<br />· In the same ghee, add cooked rice, jaggery syrup, freshly grated coconut. Mix well and cook covered on low fire for 10 minutes. When the syrup is absorbed by rice, add fried cashew nuts, raisins, cardamom powder. Add some more ghee if desired. Mix well. Serve.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1155920758873801842006-08-18T09:53:00.000-07:002006-09-17T10:21:10.400-07:00Gojju- spicy vegetable curryGojju is a special Karnataka dish. It is a combinations of all tastes. spicy, chilli hot, sour and sweet. It is made with a variety of vegetables. Onions, tomatoes, brinjals, ladies finger, bitter gourd etc. It is a great accompaniment for both rice and roti/chapati/bread/nan. I am giving here a simple receipe of tomato gojju.<br /><br />Ingredients : 1 large onion chopped, 4 large tomatoes chopped, 3-4 green chilies or 1/2 teaspoon green chilli paste, 2 tbsp jaggery, 2 tbsp grated coconut, salt to taste, 2 tbsp oil, 1 tea spoon mustard seeds, 1/2 tsp cumin seed(jeera), a pinch of asafotieda, curry leaves, coriander leaves, 1/2 teaspoon of chopped ginger.<br /><br />Preparation method: In a pan, heat oil. add mustard seeds. when the seeds start spluttering, add cumin seed, chopped onion. Fry for some time. add ginger, green chillies. Continue frying for a few minutes. Add curry leaves, tomatoes. Stir and let cook covered for 10 minutes on low flame. Add jaggery , salt, grated coconut. Add water if necessarry. cook further for 10 min more. Gojju is ready to serve.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1132157963401594982005-11-16T08:04:00.000-08:002005-11-16T08:20:52.076-08:00Veg CutletsToday I made Vegetable cutlets for dinner. I was not sure my daughter would like it. She avoids eating vegetables as much as possible. I usually need to find ways to hide the vegetables in the dishes that I make. But today she loved the cutlets. She also asked to take them for lunch to school tomottow. So now I have one more way to add vegetables to our menu. I used to make these cutlets long back but had stopped making as my daughter was not eating vegetables<br /><br />The ingredients that I used are:- 2 large boiled potatoes, 1 big onion, 1/2 cup green peas(boiled), 1/2 cup finely chopped french beans, 1/2 cup grated carrot/beetroot,1/2 tsp green chilli paste, ginger paste, 1 tea spoon garam masala, salt to taste, coriande leaves, chopped. 4 slices of bread, oil for frying.<br /><br />Method:- Mix together all the vegetables. Soak bread slices in water/milk. squeeze out the liquid. Add to veg mixture. add salt, chilli, ginger paste, garam masala. Mix well. form into balls. Flatten balls. roll in dry bread crumbs or rice flour/sooji. Deep fry or shallow fry as you wish. Serve with tomato ketchup/ coconut chutney.Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1127389088523650462005-09-22T04:30:00.000-07:002019-05-06T21:20:33.589-07:00Steamed savoury Kadaboo<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a savoury dish prepared on Ganesh festival. </div>
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The ingredients are: rice sooji 2 cups, grated coconut 1 cup, onion 1, green chillies 2, ginger a small piece, garlic 2 pods(optional), coriader leaves a small bunch , half a cup of chopped spinach, salt to taste.<br />
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To make: Soak rice sooji for 3-4 hours. Grind together onion, green chillies, ginger, garlic, some grated coconut to paste. Add rice sooji. Grind some more to mix. Remove to a bowl. Add finely chopped onions, chopped spinach and coriander leaves, finely chopped green chillies(for additional hotness) and salt. Mix well . Pour big spoonfuls on the Idli plate or in small bowls or plates. Steam for 10 minutes. Serve with coconut chutney.</div>
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Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1125248073054046332005-08-28T09:48:00.000-07:002005-08-28T11:23:47.430-07:00Alu Paratha(potato-stuffed flatbread)<div align="justify">This is also another favourite in my house and easy to make. It can be served with some spicy vegetable curry or with simple pickle and plain curd(yoghurt). It can be served as a breakfast or as a main dish with lunch or dinner. I love the ease of making this dish. Whenever there is some free space in the pressure cooker (which I use everyday to cook our meals) , I boil a few potatoes in it. I store them in the fridge and use them over the next 2-3 days to make sabji or paratha, or bonda(vada), raita etc. </div><div align="justify"> </div><div align="justify"></div><div align="justify"></div><div align="justify">FOR <a href="http://nayana-writing.blogspot.com"><strong>ALU PARATHA</strong> </a>: Ingredienats: For stuffing:</div><div align="justify">Potatoes : 4-6 boiled and mashed finely or grated.</div><div align="justify">green chillies - 2-3 finely chopped or 1/2 tsp green chilli paste.</div><div align="justify">red chilli powder - 1/4 tsp.(optional)</div><div align="justify">Ginger paste - 1/4 tsp.</div><div align="justify">Salt - 1 tsp.</div><div align="justify"></div><div align="justify"></div><div align="justify">For dough : </div><div align="justify">whole wheat flour - 2 cups.</div><div align="justify">salt - 1/2 teaspoon</div><div align="justify">oil - 2-3 teaspoons</div><div align="justify">water to make dough. - as needed.</div><div align="justify">Mix all together and form a dough as for chapati.</div><div align="justify"></div><div align="justify"></div><div align="justify">Method : Mix together all the ingredients for stuffing. Divide into lemon sized balls. Also make smaller balls with the dough. Roll the dough a little. Put the potato stuffing in the middle. Close to form a round. Roll with the help of flour. Heat pan/tava/girdle. Place the rolled paratha on it . Add a tspfull oil. Let cook till golden brown on both sides. Serve hot with butter/ghee, pickle, curd. So yummy! Make a lot of them and share. </div>Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1125166722588948682005-08-27T11:17:00.000-07:002005-08-28T10:56:15.146-07:00A snack- Huli Avalakki(Sour puffed rice)<div align="justify"><strong>Huli Avalakki</strong>. - (Spicy and sour puffed rice)<br />Today I made Huli avalakki ( sour puffed rice preparation) . It is an item which is a favourite with everybody. The other day my neighbour first asked the receiepe and then requested me go to her house to show her how to cook it. They were expecting some guests(her cousins from US) and she wanted to make that to take that to KRS as a snack for their picnic.</div><div align="justify"></div><div align="justify">So here it is :Huli avalakki ( sour puffed rice preparation)Ingredients:</div><div align="justify">Puffed rice (finely ground to powder) -1cup</div><div align="justify">tamarind (squeezed into pulp)</div><div align="justify">Salt to tasteOil - 3tbsp</div><div align="justify">Jaggery - Grated -2 tbsp</div><div align="justify">Water – 1 cup</div><div align="justify">Curry powder – 1tea spoon.</div><div align="justify">Method : - Mix together tamarind pulp, salt, curry powder, jaggery in ½ cup water. Add puffed rice powder to it. Mix well. Add a little more water if necessary. Keep aside for 15-20 minutes.In a pan heat oil. Add mustard seed, cumin seeds, asafetida (hing), turmeric powder, curry leaves, ground nut, chana dal (split gram), urad dal (split black gram). Fry a little. Do not let the dal turn black.Add the puffed rice mixture. Mix well. Cover and cook on slow flame for 5 minutes. Add grated coconut, chopped coriander. Mix well. Serve decorated with grated coconut and coriander.</div>Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1124814039653855872005-08-23T09:18:00.000-07:002020-11-24T22:23:28.771-08:00A favourite meal :Chapati and Alu raita.<div align="left"><b>How to make Chapati - Indian everyday flat bread</b>: </div><div align="left"> </div><div align="left"><b>Ingredients for chapati: </b></div><ul style="text-align: left;"><li>whole wheat flour- 2 cups+ some for applying while rolling. </li><li>salt - 1 teaspoon </li><li>oil - 2 teaspoon+ some more. </li><li>water for mixing dough. </li></ul><div align="left"><b> Making chapati</b><br /></div><div align="left"> </div><div align="justify"><b>Making chapati dough</b></div><div align="justify"> <br /></div><ol style="text-align: left;"><li>Mix the flour, salt, 2 teaspoon oil. </li><li>Add water and make into a soft dough. </li><li>Knead well and keep aside for half an hour.</li></ol><div align="justify"><b>Rolling chapatis</b></div><div align="justify"><br /></div><ol style="text-align: left;"><li>After half an hour, knead the dough some more and make into large lemon size balls. </li><li>Using a rolling pin, flatten the ball into three inch diameter round. </li><li>Apply a little oil. Fold into half, apply a little oil, fold again. </li><li>Sprinkle a little dry flour and roll into a round of about 5-6 inch diameter. </li></ol><div align="justify"><b> Cooking chapati</b></div><div align="justify"><br /></div><ol style="text-align: left;"><li>Heat a girdle/ tava/ skillet / frypan on medium heat.</li><li>When it is hot, place the rolled chapati on it. </li><li>When the top starts to bubble up, turn and cook on the other side for a few seconds. </li><li>Turn again and the chapati will puff up. We cook the chapati till it has brown spots on both sides. </li><li>Remove from fire. </li></ol><div align="justify"> </div><div align="justify">Apply a spoonfull of ghee(clarified butter) and put in a closed container. Serve hot with any spicy vegetable curry. Potatos go well with chapati. </div><div align="justify"></div><div align="justify"> </div><div align="justify"> </div><div align="justify"> <b>How to make aloo raita </b></div><div align="justify"> </div><div align="justify">For <b>Alu Raita</b> : ingredients. : </div><div align="justify"> </div><ul style="text-align: left;"><li>boiled and roughly mashed potatoes - 2-3</li><li>2 cups curd(plain yoghurt) </li><li>salt - according to taste.</li><li>oil - two teaspoons.</li><li>mustard seeds - 1/4 teaspoon</li><li>cumin seeds -1/4 teaspoon</li><li>asafoetida - a pinch</li><li>Chopped fresh coriander / dhania leaves - 1 tbsp <br /></li></ul><div align="justify"> <div align="justify"><b>To make tadka / tempering for aloo raita<br /></b></div><div align="justify"><b> </b><br /></div><ul><li>Heat oil, add mustard and cumin seed. </li><li>when they start spluttering, add asafoetida, curry leaves. </li><li>Remove from fire. Tempering / tadka is ready</li></ul></div><div align="justify"><b>Mixing aloo raitha </b><br /></div><div align="justify"> </div><ol style="text-align: left;"><li>Mix together mashed potatoes, salt, curd. </li><li>Add cooled tadka to the potato mixture. </li><li>Serve with chapatis or paranthas.</li></ol><div align="justify"> </div><div align="justify"></div>Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0tag:blogger.com,1999:blog-15635367.post-1124620501188167072005-08-21T03:33:00.000-07:002020-11-24T22:07:52.785-08:00My cooking experience<div align="justify">I have been cooking for many years. And now I want to write about what I cook and eat. Slowly I will add the dishes that I cook everyday, my family's favourites and some are my own favourites. I like to experiment with food and I am going to write about that too. </div><div align="justify"> </div><div align="justify">The successes and the disasters in cooking experiences. It will be a record about my own recipes. Better than any other cookery book written by someone else. Don't you agree? You are welcome to use them and please let me know what you think about them. Any variations that you make, or any other feedback.</div><div align="justify"> </div>
<div align="justify">When I got married, my husband was used to only eating a particular kind of food, whereas I liked to experiment.</div><div align="justify"> </div><div align="justify">' Hope we have some bananas at home. We can have them just in case' . He would say whenever I said that I was experimenting something new. But now he is enthusiastic when I say I am trying something new and offers to help me with cutting vegetables etc. </div><div align="justify"> </div><div align="justify">So let's get in to my kitchen.</div>Nayanahttp://www.blogger.com/profile/03231258065539173321noreply@blogger.com0