tag:blogger.com,1999:blog-89023433072355033562024-02-19T12:01:45.412-05:00Purni's KitchenHi and welcome to my kitchen
Thanks for stopping by and feel free to browse through the recipes and give your comments and feedback.Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8902343307235503356.post-11909468601004637272008-09-29T05:17:00.005-04:002008-09-29T05:21:44.221-04:00Carrot Stir Fry<img id="BLOGGER_PHOTO_ID_5251370546346576450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqOoQWO-lIsdGJF6Gf-kmVIiyw9fsTc1B8Z2RWafRSenoGd5Ca_lpT7_Tc0cnTxfwzS7kG3-evSRVHRjafNqvgcHiYQJ_8EEGpaSKJ489rhxazSBhQeoivR0ftK-_o5oYSPYw-32V8Xc/s320/25072008364.jpg" border="0" /> <p><span style="color:#006600;">A quick and easy sidedish. Infact, a multipurpose curry I would say. Goes well with any indian bread, bread, or even dosas.</span></p><p><span style="color:#006600;">Ingredients:</span><br /><span style="color:#006600;">Carrots – 2 grated</span></p><p><span style="color:#006600;">Onion – 1 grated like cresents or finely sliced like cresents.</span></p><p><span style="color:#006600;">Red Chilli Powder – 1 tsp</span></p><p><span style="color:#006600;">Garam Masala – 1 tsp</span></p><p><span style="color:#006600;">Turmeric Powder – ¼ tsp</span></p><p><span style="color:#006600;">For tempering </span></p><p><span style="color:#006600;">Oil – 1 tsp</span></p><p><span style="color:#006600;">Mustard Seeds – ½ tsp</span></p><p><span style="color:#006600;">Fennel Seeds – ½ tsp</span></p><p><span style="color:#006600;">Curry leaves – 1 </span></p><p><span style="color:#006600;">Salt as per taste</span></p><p><span style="color:#006600;">Method:</span><br /></p><p><span style="color:#006600;">Heat oil in a kadai, temper as given. Add the onions and saute for 2 minutes. Add the carrot and other spices and saute for another 3 to 5 minutes. Cruncy Carrot stir fry is ready to be served. </span></p><p><span style="color:#006600;">Note: This can be done just with onions also. You can use grated beetroot instead of carrots or both combined. Butter a slice of bread and fill with this curry and close with another slice and toast, serve with ketchup. Makes a great evening snack for your kids. Make a ghee roast and spread the mixture, roll it up and give your kids, would definetly love them.</span></p>Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com0tag:blogger.com,1999:blog-8902343307235503356.post-2637044299547738452008-09-29T05:12:00.004-04:002008-09-29T05:16:59.799-04:00Chow Chow Methi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZJoQLOJj-CgbgJq9lSPLSx6H-4HX6udIvrKjeiIboiYWWuSQox2ezvvOLSIHips70QSf3xpPyHlB5IG3Roow931eLnibSW1Vz224KLfImiGGgaPTonuDqrJAp5ycpxd9yx00o3pAa2s/s1600-h/25072008364.jpg"><img id="BLOGGER_PHOTO_ID_5251369124820372722" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZJoQLOJj-CgbgJq9lSPLSx6H-4HX6udIvrKjeiIboiYWWuSQox2ezvvOLSIHips70QSf3xpPyHlB5IG3Roow931eLnibSW1Vz224KLfImiGGgaPTonuDqrJAp5ycpxd9yx00o3pAa2s/s320/25072008364.jpg" border="0" /></a><span style="color:#006600;">An innovative gravy that I tried from a fellow blogger, Viji of Vcuisine. A very unique dish. A gravy without onions, tomatoes, or coconut.<br />I made a dry curry for chappathis with carrots, but then my in-laws being little old, would always like something of the gravy type, so gave it a try, and everybody liked it.<br /></span><br /><div><span style="color:#006600;"></span></div><br /><div><span style="color:#006600;"></span> </div><div><span style="color:#006600;">Ingredients:</span></div><br /><div><span style="color:#006600;">Chow Chow - 250 grams peeled and cubed</span></div><div><span style="color:#006600;">Kasuri Methi 2 tsp or fresh Vendhaya Keerai/methi leaves 1 small bunch (pluck the leaves and use)</span></div><div><span style="color:#006600;">Karamani/cow peas - a fistful<br />Turmeric Powder ¼ tspGaram Masala Powder - 1 tbsp<br />Red chilli Powder – 1 tsp<br />Tamarind - small gooseberry size or 1 tbsp paste or Amchur – 1 tsp<br /></span></div><div><span style="color:#006600;">To grind</span></div><div><span style="color:#006600;">Roasted white sesame seeds – 1/2 cup</span></div><div><span style="color:#006600;">Fried Gram - 2 tbsp<br /></span></div><div><span style="color:#006600;">For Tempering</span></div><div><span style="color:#006600;">Ghee/Oil - 2 tsp</span></div><div><span style="color:#006600;">Cumin seeds – ½ tsp</span></div><div><span style="color:#006600;">Curry leaves few<br />Method:<br />Dry fry the karamani for few minutes and soak for 5-6 hours. Pressure<br />cook till they are soft (2 whistles will do as they are already soaked). Peel and chop chow chow into small cubes. Pluck the methi leaves if you are using the fresh ones, otherwise soak the dried methi leaves in warm water for 10 mins and use. Grind the sesame and fried gram into a coarse powder. In a kadai, temper as given. Add the chow chow along with tamarind/amchur, turmeric powder, and salt and saute for a minute. Add a cup of water, cover and cook till they are soft. Add the cooked karamani at this stage. Now sprinkle the methi leaves on top and cook for 2-3 minutes with a lid. Add the ground powder, garam masala, and chilli powder and enough water for the gravy. Adjust the salt and chilli to your taste.<br /></span></div>Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com0tag:blogger.com,1999:blog-8902343307235503356.post-50422988255465938402008-09-23T02:25:00.003-04:002008-09-23T02:30:52.189-04:00Oats Veggie Kurma<img id="BLOGGER_PHOTO_ID_5249099985173035138" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1P2BFOhp-CN2Xh1bVzs_NXOCUE8kY5HPki-YqN9C1-njIGYjCxXLGwxbmv6Hrr-bYdRJP1gWnXB5iDL7POwCxndBxMb1N8MGcvtSnFCAW9Pxi17Ki9fujzNWzIlYzsabtxNeMBkJoQRQ/s320/24072008356.jpg" border="0" />I was asked to avoid coconut for some months by my doctor. Cooking without coconut in a South Indian cuisine? Ohh… hows that possible? Thanks to the cookery show where the dietician made an oats egg kurma for people who have cholesterol problems. I tried my version with veggies…and wow…I dint miss coconut in the gravy. It was as tasty as a gravy with coconut.<br /><br />Ingredients:<br />Oil/butter 2 tsp<br />Cloves – 2<br />Cinnamon – 1 inch stick<br />Bayleaf – 1<br />Cardamom - 2<br />Onion - 1 medium sized, chopped<br />Ginger garlic paste – 1 tsp<br />Tomato - 1 medium sized, chopped<br />Veggie diced 1 cup (carrot, beans, potato, beat root, cauliflower, peas)<br />Green chillies – 2<br />Coriander Powder – 1 tsp<br />Chilli Powder – ½ tsp<br />Turmeric Powder – ¼ tsp<br /><br />To grind:<br />Oats - 2 tsp<br />Fried poppy seeds – ½ tsp<br />Fried gram (pottukadalai) – 1/2 tsp<br />Fennel seeds - 1 tsp<br /><br />Fresh Coriander – 2 tsp finely chopped.<br />Salt to taste<br /><br />Method:<br />Heat oil/butter in a cooker or kadai, add the ingredients one by one and saute until the oil slightly separates. Add 1 cup of water and little salt, cook till two whistles.<br /><br />Meanwhile, grind the ingredients into a coarse powder and keep ready. After the steam is released, bring to a boil and add the ground mixture and adjust salt as per taste. After adding oats the kurma will become thicker, adjust as per your choice by adding water.<br /><br />If cooking in a kadai add 1-1/2 cups of water and cook in slow fire for 15 mins closed. After the veggies are cooked, add the ground ingredients and add salt, and adjust consistency by adding water accordingly.<br /><br />Serve hot with any indian bread.<br /><br />My kurma was red, as I added the beets, if you want it to be multicolored avoid it. Add a pinch of sugar while sautéing the veggies to maintain the color.Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com0tag:blogger.com,1999:blog-8902343307235503356.post-14403326966545300612008-09-17T05:46:00.006-04:002008-09-18T01:03:48.993-04:00En Samayal Arai RagasiyangalIn this section, I would like to share some kitchen magics, make-ups and make-overs of food that I have learnt through so many sources in the course of my cooking through these years.<br /><br />Let me start off with the favorite south indian dish, Idly/dosa. My grandma makes big, soft idlies. She grinds the batter in the Attu Kal(grinding machine). The Idlies made from hand ground batter cooked in the big idly pots with cloth spread on the idly plates tastes like heaven.<br /><br />After marraige, I became a fan of the Idlies made by my MIL too. They fit the phrase, Malligai Poo Idly (white and soft as jasmine flower), toooooooo soft and spongy they are. She uses the grinder though. In these seven years, I have not tried grinding the batter... Athu Avanga Area...<br />She maintains the proportion always.<br />10 cups of Idly rice (IR 20)<br />2 cups of Urad dhal<br />1 tsp of Fenugreek<br />Wash the rice and dhal until the water is clear and soak the rice and dhal with fenugreek separately for about 3 to 4 hrs, grind the rice first to a fine rava consistency, then grind the urad dhal to a smooth paste. Do not add too much water while grinding. Also, do not put your hands too frequently while grinding. Mix gently adding salt per taste and transfer to small containers filling 3/4th of the container leaving spac efor the batter to ferment and refrigerate immediately.<br /><br />Keep the batter to ferment for 8 hrs before using it.<br />Idly/Dosa Tips<br /><ul><li>For soft Dosas, add some boiled rice (sadham) while grinding.</li><li>Do not beat idly batter too much, the air of which has been incorporated during fermentation will escape and idly will become harder.</li><li>If you add half a teaspoon of fenugreek seeds to the urad dhal and rice mixture while soaking, dosas will be more crisp and brown.</li><li>To prevent leftover idly/dosa batter from becoming too sour place a beetal leaf on top. Otherwise, take a basin and fill with water to cover half the size of the vessel containing the batter and leave the vessel in until you use it.</li><li>Have leftover idlies, we normally make Idly Upma</li></ul><p>Idly Upma</p><p>Left over Idlies (crumble with your hands)</p><p>For Tempering</p><p>1/4 tsp of mustard</p><p>1/2 tsp urad dhal</p><p>1 tsp of channa dhal</p><p>red chillies as per the no of idlies (2 for 4 idlies)</p><p>1 pinch hing</p><p>curry leaves few</p><p>Sesame oil.</p><p>Heat oil in a kadai, add the ingredients for tempering in order, add the leftover idly crumbs and stir for 2 to 3 mins until it is heated. Serve hot with Idly milagai podi sprinkled on top or with sugar. Hot evening snack is ready.</p><p>Wait until my next post for a sweet dish out of left over idlies.</p><p></p>Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com0tag:blogger.com,1999:blog-8902343307235503356.post-43321324541581720302008-09-15T05:02:00.006-04:002008-09-15T05:26:00.942-04:00Adai and Kara ChutneyAdai is a filling meal in itself with rice and dhals. Rich in protein. I normally add a fistfull of horse gram (kollu) to it. Many people are unaware of its cooking methods. Will post recipes on Horse Gram in my coming posts. People ignore it and consider it only food for horses. Any body thought how it gets so much energy? Horse gram is very good for cough and breathing problems. Also good for people who would like to lose weight.<br />Let me go on to the recipe now.<br /><strong>Adai</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLq0MPcgCcEn6FbkcbYDYgjeOjUO7mi3UUd-Li26819E3Znr6SNYJsBlt_q1JbAKMDVuNXvT6XHI93XsYeAJzQSBXltW5goSHTGwHz0DHU3CBZNthmNzrNmZTn32k3TxEA6hTWrJAg0Ec/s1600-h/07072008308.jpg"><img id="BLOGGER_PHOTO_ID_5246171771759825714" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLq0MPcgCcEn6FbkcbYDYgjeOjUO7mi3UUd-Li26819E3Znr6SNYJsBlt_q1JbAKMDVuNXvT6XHI93XsYeAJzQSBXltW5goSHTGwHz0DHU3CBZNthmNzrNmZTn32k3TxEA6hTWrJAg0Ec/s320/07072008308.jpg" border="0" /></a><br /><div><br /><div><span style="font-family:arial;color:#006600;">Ingredients:</span></div><div><span style="font-family:arial;color:#006600;">Boiled Rice - ½ cup</span></div><div><span style="font-family:arial;color:#006600;">Raw rice - ¾ cup<br />Thoor Dhal - ¾ cup</span></div><div><span style="font-family:arial;color:#006600;">Bengal Gram - ½ cup</span></div><div><span style="font-family:arial;color:#006600;">Urud Dhal - ¼ cup<br />Green Gram - ¼ cup<br />Horse Gram – 1 fistful (optional)<br />Red chili – 5 to 7(as per your choice)<br />Curry leaves – 2 springs<br />Ginger – 1 inch piece</span></div><div><span style="font-family:arial;color:#006600;">Hing powder ½ tsp</span></div><div><span style="font-family:arial;color:#006600;">Salt to taste<br /></span></div><div><span style="font-family:arial;color:#006600;">Medium sized big onion – 2 finely chopped or Small onions - ½ cup finely chopped<br />Murunga keerai – ½ cup (optional) </span></div><div><span style="font-family:arial;color:#006600;">Method:<br />Soak the rice and dhals separately for 4 – 5 hours. Wash well and grind rice, red chilies, and ginger first to a thick batter of rava consistency. Now add the dhals and curry leaves and grind coarsely. The batter should be very thick, like vada batter<br />Heat 1 tsp of oil in a kadai saute the onions and keerai just for 2 minutes and add to the batter. Add the salt and the hing powder.<br />Take the dosa tava and grease with cooking oil. Pour one small cup of batter at the center and spread. Add a tsp of oil around. When one side is done turn and cook the other side. Cook in medium flame. When it turns golden brown remove it. Put one tsp of butter on top and serve.<br /><br />Best combination for adai is Jaggery. The butter and jaggery combination tastes really good.<br /><br />Other combination would be avial or coconut chutney.<br /><br />My friend’s mom makes a kara chutney for it. It became a favorite in my family.<br /><br /></span><span style="color:#006600;"><span style="font-family:arial;"><strong>Kara Chutney<br /></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tCvrbIEPuofWUC-9svwIZO0OMrIlZidAWMBDycOrHLKLaUceiyCgxwOXoBK_QuewTPv-S61dkN_PeU51W6qWxJwXo3WpejNU25PmA4QMYNQU2vztb_67Dd4vlmz1zWwXppNEoNCfLYI/s1600-h/07072008307.jpg"><img id="BLOGGER_PHOTO_ID_5246171614511133938" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tCvrbIEPuofWUC-9svwIZO0OMrIlZidAWMBDycOrHLKLaUceiyCgxwOXoBK_QuewTPv-S61dkN_PeU51W6qWxJwXo3WpejNU25PmA4QMYNQU2vztb_67Dd4vlmz1zWwXppNEoNCfLYI/s320/07072008307.jpg" border="0" /></a><br />Ingredients:</span></span></div><div><span style="color:#006600;"><span style="font-family:arial;">Medium sized big onion – 3, chopped<br />Ginger – 1 inch piece<br />Garlic – 2 pods<br />Red Chillies – 3 to 4<br />Tomato – 1<br />Tamarind – small gooseberry size<br /><br />Urad Dhal – 1 tsp<br />Salt as per taste<br /><br />For tempering:<br />Oil 1 tsp<br />Mustard seeds – ½ tsp<br />Curry leaves – 1 spring<br /><br />Method:<br />Heat a drop of oil in a kadai and roast the Urad dhal until it turns slightly brown and remove. In the same kadai add another tsp of oil and fry the onions till tender, add the other ingredients one by one. Fry until the tomato is mushy and cool for a while. Add salt as per taste and grind in a mixie little coarsely with little water (30 ml would do) and not into a paste. Add the fried urad dhal and just give 2 runs and remove to a serving bowl<br /><br />Add the tempering and serve.<br /><br />This goes well with idlies and dosas also.</span></span></div></div>Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com3tag:blogger.com,1999:blog-8902343307235503356.post-62926584522815774312008-09-01T01:44:00.008-04:002008-09-01T04:05:04.065-04:00Veggie Fingers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKtl7wxGe47H1BCCnG49T3wOHW28IUeOf2yiG1tU6krZylF693s4G_kxI-Z076K9wZaluMz0xu_k9mFMncHERoYuFHYFPDxE65G5n1zJFu5YudPA8kS99R0YPk_xr2Kn4bh5lj4RSd19Q/s1600-h/27072008395.jpg"><img id="BLOGGER_PHOTO_ID_5240959949742894802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKtl7wxGe47H1BCCnG49T3wOHW28IUeOf2yiG1tU6krZylF693s4G_kxI-Z076K9wZaluMz0xu_k9mFMncHERoYuFHYFPDxE65G5n1zJFu5YudPA8kS99R0YPk_xr2Kn4bh5lj4RSd19Q/s320/27072008395.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5jmFJnxjZneaWkS5TRwX6zdbFdQIpOlb9cWY6hnIC1W9ARKyp2lOGcwge2F2rD60HkOVa4OJUrxViwWrc1oY4Ae8BbsKWATZX8rCxye0JDeQsqXu5Exfttn-ODPGb1CG1r4GLKBZHQ0/s1600-h/27072008396.jpg"><img id="BLOGGER_PHOTO_ID_5240959953256522018" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 243px" height="268" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5jmFJnxjZneaWkS5TRwX6zdbFdQIpOlb9cWY6hnIC1W9ARKyp2lOGcwge2F2rD60HkOVa4OJUrxViwWrc1oY4Ae8BbsKWATZX8rCxye0JDeQsqXu5Exfttn-ODPGb1CG1r4GLKBZHQ0/s320/27072008396.jpg" width="320" border="0" /></a><br /><div><span style="font-family:arial;color:#006600;">Kids special.</span></div><div><span style="font-family:arial;color:#006600;">Ingredients:</span></div><div><span style="font-family:arial;color:#006600;">To grind</span></div><div><span style="font-family:arial;color:#006600;">Bengal gram - 1/2 cup</span></div><div><span style="font-family:arial;color:#006600;">Thoor dhal - 1/2 cup</span></div><div><span style="font-family:arial;color:#006600;">Green chillies - 3</span></div><div><span style="font-family:arial;color:#006600;">Ginger - 1 inch piece</span></div><div><span style="font-family:arial;color:#006600;">Fennel seeds - 1 tsp</span></div><div><span style="font-family:arial;color:#006600;"></span></div><div><span style="font-family:arial;color:#006600;"></span> </div><div><span style="font-family:arial;color:#006600;">To add</span></div><div><span style="font-family:arial;color:#006600;">Medium sized oinion - 1 (finely chopped)</span></div><div><span style="font-family:arial;color:#006600;">Grated carrot, cabbage, chopped beans, - 3/4 cup</span></div><div><span style="font-family:arial;color:#006600;">Fresh Coriander, mint, and methi leaves - 1/2 cup (finely chopped or grind it along with the dhals if u prefer)</span></div><div><span style="font-family:arial;color:#006600;">Salt to taste.</span></div><br /><div><span style="font-family:arial;color:#006600;"></span></div><span style="font-family:arial;color:#006600;">Oil for deep frying.<br /></span><div><span style="font-family:arial;color:#006600;"></span> </div><div><span style="font-family:arial;color:#006600;">Method:</span></div><div><span style="font-family:arial;color:#006600;">Soak the dhals for aboutt an hour. Drain and grind with other ingredients coarsely like vada with very less water. Mix the veggies. Add salt to taste.</span></div><div><span style="font-family:arial;color:#006600;"></span></div><div><span style="font-family:arial;color:#006600;"></span> </div><div><span style="font-family:arial;color:#006600;">In a vessel (preferably that comes with the cooker) smear some oil and grease it, pour the batter and steam cook for 10 mins. Let it cook for 5 mins and cut them into thin fingers.</span></div><div><span style="font-family:arial;color:#006600;"></span></div><div><span style="font-family:arial;color:#006600;"></span> </div><div><span style="font-family:arial;color:#006600;">Heat oil in a kadai. Deep fry the fingers in batches. Crispy veggie fingers are ready. Serve with tomato ketchup.</span></div><br /><br /><br /><div><span style="font-family:arial;color:#006600;"></span></div>Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com1tag:blogger.com,1999:blog-8902343307235503356.post-82269590484811701392008-08-30T00:58:00.008-04:002008-09-16T05:00:14.862-04:00Rava Roti<span style="color:#006600;">I am allergic to certain foods and my doctor gave me a long list of items to avoid for four months, like milk and milk products, seafood, coriander, tamrind, coconout,yeast... and the list goes on. There is no complete cooking without tamarind, coconut, and coriander in south india except for a few dishes. So, I started modifying some regular recipies and , "I too need variety" , can't be eating parupu sadham daily. Breaking my head what to make for breakfast one day I ended up with this one. Came out well. And you know what, i had mixed the ingredients to make just 3 rotis for me, while making my husband peeped into the kitchen and had a bite and took the plate and went. My mother in law also tasted and liked it. I prepared it again for me. With the instant garlic chilli powder it tasted good. Will go on to the recipe.</span><br /><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphVZuZwRC2KasBEOX4ZHqautdj_jqsU76shdzQ4I8M2pliekHWZ8mF_YLod67SfJuiT4y4t_2MJHPuwqGVSa8sS1XPL73nyO0ysslyyLU75YenRquvZhgfz9Dablh8W-tg5yXgB-n3BM/s1600-h/24072008358.jpg"><img id="BLOGGER_PHOTO_ID_5240176217141947458" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphVZuZwRC2KasBEOX4ZHqautdj_jqsU76shdzQ4I8M2pliekHWZ8mF_YLod67SfJuiT4y4t_2MJHPuwqGVSa8sS1XPL73nyO0ysslyyLU75YenRquvZhgfz9Dablh8W-tg5yXgB-n3BM/s320/24072008358.jpg" border="0" /></a></p><br /><br /><span style="color:#006600;">Ingredients:</span><br /><span style="color:#006600;">Rava - 1 cup</span><br /><span style="color:#006600;">Besan - 1 tsp</span><br /><span style="color:#006600;">Maida - 1 tsp</span><br /><span style="color:#006600;">Medium sized onion, chopped - 1</span><br /><span style="color:#006600;">Green chillies - 2 (can use 1 tsp of chilli power if making for kids)</span><br /><span style="color:#006600;">Jeera - 1/2 tsp</span><br /><span style="color:#006600;">Salt to taste</span><br /><span style="color:#006600;">Water</span><br /><span style="color:#006600;">Oil - 2 -3 tsp</span><br /><span style="color:#006600;">Method:</span><br /><span style="color:#006600;">In a bowl put all the ingredients and mix. Sprinkle water (do not pour) and mix to form a tight dough like we make for chappathi. If the dough is not tight it will become soft like dosas. Divide them into small balls. This measurement would give 3 to 4 rotis. Heat the pan, put 1 tsp of oil and spread the balls into a circle with hands. Keep the flame low, cook on both sides. Smear some more oil. Serve hot with the chutney.</span><br /><br /><span style="color:#006600;"><strong>Garlic Chilli powder chutney</strong></span><br /><span style="color:#006600;">This is an instant chutney and can be kept for two days after preparing. It is similar to pickle. Very easy to make. </span><br /><span style="color:#006600;">Ingredients:</span><br /><span style="color:#006600;">Garlic - 10 pods</span><br /><span style="color:#006600;">Chilli powder - 1 to 1-1/2tsp</span><br /><span style="color:#006600;">Salt to taste</span><br /><span style="color:#006600;">Gingely oil - 3 tsp</span><br /><span style="color:#006600;">Method:</span><br /><span style="color:#006600;">Crush the garlic cloves, mix the salt and chilli powder. Mix the oil. Chutney ready. Goes well with steaming idlies and dosas also.</span>Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com0tag:blogger.com,1999:blog-8902343307235503356.post-13652467498085693182008-08-29T05:37:00.010-04:002008-09-16T05:00:26.293-04:00Rice Rava Kozhukattai<span style="font-family:courier new;color:#006600;">An easy and tasty recipe for all ages. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumdlpH-qQlYR4uFv8dQXrhVQ97Kn0gEp7bX9RafdhOC2vVxIDccpI2A9ZRjFRFdB1_cAvVQZXXPx7SYL1FTPXVDSmdchbDXYDwOaHs8-M4BcBiLEAWJurq88ElQdhZLC2BCwNe11qy0Q/s1600-h/21072008349.jpg"><span style="font-family:courier new;color:#006600;"><img id="BLOGGER_PHOTO_ID_5239872349969733986" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumdlpH-qQlYR4uFv8dQXrhVQ97Kn0gEp7bX9RafdhOC2vVxIDccpI2A9ZRjFRFdB1_cAvVQZXXPx7SYL1FTPXVDSmdchbDXYDwOaHs8-M4BcBiLEAWJurq88ElQdhZLC2BCwNe11qy0Q/s320/21072008349.jpg" border="0" /></span></a><span style="font-family:courier new;color:#006600;"><br /><br /></span><div></div><br /><br /><div><span style="font-family:courier new;color:#006600;"></span></div><br /><div><span style="font-family:courier new;color:#006600;"></span> </div><div><span style="font-family:courier new;color:#006600;"></span> </div><div><span style="font-family:courier new;color:#006600;"></span> </div><div><span style="font-family:courier new;color:#006600;"></span> </div><div><span style="font-family:courier new;color:#006600;"></span> </div><div><span style="font-family:courier new;color:#006600;"></span> </div><div><span style="font-family:courier new;color:#006600;">Ingredients:<br />To soak and grind:</span></div><div><span style="font-family:courier new;color:#006600;">Raw rice - 1 cup<br />Thoor dhal – heaped on the rice (a handful approx)<br />For tempering:<br />Mustard seed - 1 tsp</span></div><div><span style="font-family:courier new;color:#006600;">Curry leaves – 1 spring</span></div><div><span style="font-family:courier new;color:#006600;">Urud dhal - 1 tsp</span></div><div><span style="font-family:courier new;color:#006600;">Bengal gram - 1 tsp<br />Red chillies - 4</span></div><div><span style="font-family:courier new;color:#006600;">Oil-2 tablespoons</span></div><div><span style="font-family:courier new;color:#006600;">Grated coconut - 2 tsp<br /><br />Water 2-1/2 cups<br />Salt – to taste<br /><br />Method:<br />For the upma -<br />Wash and soak the rice and thoor dhal for an hour and drain the excess water. Spread the rice in a kitchen towel for 30 mins. Dry run in the mixie into a coarse powder (rava texture).<br /><br />Heat oil in a kadai, add the ingredients for tempering in order. Add the water and bring to a boil, add salt to taste. Now add the rice dhal rava slowly stirring inbetween to avoid lumps. Cook the upma in slow fire with the lid closed. This would take about 10 mins to cook. Switch off and let the upma cool for a little while.<br /><br />For making Kozhukattai -<br />Make small oval or round balls of the upma as per your choice and steam cook in idly plates for another 10 mins. Tasty rice rava kozhukattai is ready to be served.<br /><br />Serve hot as such or with coconut chutney. Makes a good breakfast or an evening snack.</span></div>Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com0tag:blogger.com,1999:blog-8902343307235503356.post-81629419611336637452008-06-27T02:06:00.000-04:002008-06-28T00:23:32.431-04:00Rice Kheer<span style="color:#006600;">Thought my first post be my favorite sweet that I learnt from a Bengali aunty who lived nearby when I was in school. Nearly 10 years now since we have moved from that house. I used to make this on special occasions and everybody enjoys it, especially my son likes it very much. This looks like rasmalai, but we dont add saffron to it and is a little thicker than that.<br />Don’t have a picture of it right now, will post when I make it next time.<br /><br />Ingredients<br /><br />Milk – 1 liter<br />Basmathi rice – 2 teaspoons<br />Cashew, Badam, and Raisins – 1 teaspoon, chop the nuts<br />Cardamom - 2<br />Sugar – 10 teaspoons<br /><br />Method:<br /><br />Wash the basmathi rice and keep aside. Boil the milk in a heavy bottomed pan, simmer and let it reduce (boil for about 45 mins total). Keep stirring off the cream layer that forms on top. After 30 mins add the basmathi rice also and let the milk reduce for another 15 mins. Once the rice is almost done, add the sugar and nuts. Let it cook for another 5 mins and switch off and let it cool. Serve chilled. </span>Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com1tag:blogger.com,1999:blog-8902343307235503356.post-85613692557888683022008-06-10T04:04:00.000-04:002008-06-13T09:55:34.027-04:00Welcome All<span style="color:#009900;">I love to cook. I like to watch cookery shows and take note of recepies whereever i could get them. Surfing through the net I came across so many and tried them, and some of the blogger's presentation inspired me to start one myself. Through this blog I would like to share recepies I came across and tried.</span>Purni's Kitchenhttp://www.blogger.com/profile/12418806724851898098noreply@blogger.com1